Treatment of sausage casing for easy peeling

Abstract

Abstract Sausages, such as frankfurters and bolognas, formed in synthetic casings are more easily peeled by soaking the casings, either prior to or after stuffing with a sausage emulsion, with a soluble non-toxic quaternary ammonium salt which will interact with components of the sausage emulsion to modify the surface characteristics of the sausage. The quaternary ammonium salt may be applied as an aqueous solution to frankfurter sausage casings at the time of manufacture just prior to drying the casing. The quaternary ammonium salt, however, may be applied more generally as a solution to all types of casing either just prior to or at some point after stuffing of the casing with sausage paste or emulsion. In the case of larger casings of a type used for bolognas the quaternary ammonium compounds may be applied to the soak water. These quaternary ammonium compounds may also be applied as an external soak bath for the stuffed sausages, both of the frankfurter and bologna types, or in the shower applied to soak the casings prior to peeling, to saturate the casing and provide a uniform application of the quaternary ammonium salt to interact with the sausage paste or emulsion components at the surface contacting the casing. The use of casings soaked or impregnated with these quaternary ammonium salts facilitates removal of the casing from the smoked and/or cooked sausages at a time when the untreated casing could not be peeled from the sausage.

Inventors

• 👤 Henry J Rose
• 👤 Albin F Turbak

Bibliographic Details