Übersetzung für "Scalded sausage" in Deutsch

The consistency of a scalded sausage depends on the water binding capacity of the meat.

The casing is ideal for the production of cooked ham, ham products and scalded sausage.

White scalded sausage which is boiled or grilled.

This may be the case, for instance, in the production of scalded sausage.

These casings are also used for cooked-meat sausage and scalded-emulsion sausage.

The casing could be removed without difficulty from the conventionally scalded and smoked sausage.

The flexible tubular food casing is suitable as a synthetic sausage casing for raw sausage, scalded-emulsion sausage or cooked-meat sausage.

The weight loss of 1 kg of scalded-emulsion sausage in a fiber-reinforced casing according to the invention of caliber 60 is, during storage in the cold room (7° C., 65% relative humidity) therefore generally no more than about 0.2 to 1.5% per week, usually no more than about 0.5 and 1.2% per week.

It is substantially more complicated to produce food casings for sausage products whose casings must remain reliably mold-free after processing, i.e. after soaking, stuffing and cooking or scalding even in the case of dry or semidry sausage or scalded-emulsion sausage or cooked-meat sausage.

The food casing according to the invention is provided, in particular, as a synthetic sausage casing, especially for raw sausage, scalded-emulsion sausage or cooked-meat sausage.

The casing according to the invention exhibits a high shrinkage under the conditions which are generally reached in the scalding of cooked-meat sausage and scalded-emulsion sausage.

Biaxially oriented PET casings, however, are not suitable for cooked-meat sausage and scalded-emulsion sausage, since they have low extensibility and low shrinkage.

Types of scalded sausage include: mortadella, bologna, jagdwurst, bierwurst, lyoner, and also sausages containing chunks of meat such as bierschinken, and also semi-dry sausage varieties.

With the introduction of the Walsroder F plus in 1963, it became possible to produce a scalded sausage that could be kept for a longer period without being smoked.

The bonding between the casing 20 and the paste mass 22 may be further encouraged if the coextruded product is subjected to a thermal treatment after the casing 20 has cured, e.g. up to 15 minutes to up to 70° C. This can apply, for instance, to the production of scalded sausage.

These casings are used for cooked and scalded sausages.

On scalding the sausage, the thermal shrinkage begins virtually immediately.

Seamless tubular artificial casings are predominantly used in the production of cooked-meat sausages and scalded-emulsion sausages.

It is particularly important that scalded-emulsion sausages in the second packaging and dry or semidry sausages, apart from mold ripening, remain without infestation.

This improves, for example, their ripening behavior in raw sausage varieties and reduces the drip losses of scalded-emulsion sausages in the overpackage.

During scalding, all the sausages assume a uniformly curved shape, which is also retained after the casings are peeled off.

BACKGROUND OF THE INVENTION The present invention relates to a tubular packaging film, useful in particular as a sausage casing for scalded and cooked sausages, which is constructed of polyamide, and which has improved physical properties compared with known polyamide tubings.

SUMMARY OR THE INVENTION It is accordingly an object of the present invention to provide a tubular packaging film, useful, for example, as a sausage casing for scalded and cooked sausages, which is capable of satisfying the high requirements relating to dimensional stability upon treatment with hot water or steam.

The food casing of this invention preferably is a synthetic sausage casing, in particular a sausage casing which need not be watered, and which is suitable for the smoking, cooking, and automatic peeling of small scalded sausages.

The special coating applied to the inner surface of the casing leads to a reduced adhesion between the inner casing wall and the stuffing compositions typically employed for small-diameter and medium-diameter straight or ring casings. The stuffing is particularly sausage meat for small scalded sausages, such as frankfurters, but may also include various types of unsmoked or smoked; cooked such as mortadella, yellow skin sausage, and ham sausage; or uncooked, such as spreadable pork sausage minced sausage compositions; whereby curved or ring-type casings without fiber reinforcement are preferably used for the latter type of sausage.

Biaxially stretched PET casings are, however, unsuitable for cooked and scalded sausages, since they are not very stretchable and they shrink only to a small extent.

After cooling, it generally surrounds the scalded sausages substantially more tautly than has been usual hitherto, even though the shrinkage tension (measured in the transverse direction in the dry state at 100° C.) is generally reduced as compared with conventional casings.

Owing to its oxygen-, water- and water vapor-impermeable layer, this tubular casing is suitable, for example, as a sausage casing for cooked and scalded sausages.

Because of the high kink resistance of this resin coating, the film according to the invention, having the special structure of the barrier layer to its surface, is particularly suitable as a sausage casing for cooked and scalded sausages, particularly if the sausage casings are to be shirred.

During smoking and scalding, the small sausages assume a curved shape which is also retained after the casings are peeled off.

The preparations containing unbound readily soluble fungicides and bactericides, as mentioned under a), the methods according to b) and c), the application by simple spraying onto plastics surfaces, such as shrink-wrap bags, and also the preparations containing Resamin, casein sorbate, glycerol monolaurate or isothiazolones do not offer sufficient protection at high moistures, heavy contamination or relatively heavy germ pressure, especially in the case of dry or semidry sausages and scalded-emulsion sausages.