Abstract: The invention relates to a process for producing a composite casing shirred to a caterpillar, said process comprising steps of pulling an outer casing over the inner casing, and optionally a net between the inner and outer casings, or over the outer casing, and finally shining the composite casing thus obtained to give a compact tube, which is cut to yield caterpillars.

Abstract: The invention relates to slip resistant seamless packaging casings and more particularly to slip resistant seamless tubular food casings comprising cellulose or cellulose hydrate and having the surface modified with particles or fibres of food compatible material. The invention also relates to a method for the manufacture of said slip resistant tubular food casing having the surface modified with particles or fibres of food compatible material, and to the use of the obtained slip resistant seamless tubular food casing.

Abstract: The invention relates to cellulose casings for food products and more particularly to pigmented tubular cellulose casings and to a method for the manufacture thereof. In the method for the manufacture of pigmented cellulose casings perylene tetracarboxylic acid pigment, in admixture with an additional pigment/pigments, is incorporated in the casing in order to produce a casing, which when stuffed with food products, produces the appearance of the product being naturally smoked, mahogany colored or any shade of red color. The additional pigment is selected from the group comprising (-phthalocyanine, diazo and monoazo pigments. The pigmented cellulose casing comprises 0.4-4 wt %, preferably 1-2 wt % of perylene tetracarboxylic acid.

Abstract: The present invention relates to a device and a method for detaching a fibrous casing from the surface of a cured processed meat product, preferably a sausage, especially when the outer surface of the fibrous casing has been provided with a substantially inextensible net with a view to form protuberances on the surface of the processed meat mixture. The device is used for blowing compressed air between the fibrous casing and the surface of the cured processed meat mixture, so that the fibrous casing is detached from the surface of the processed meat mixture and skin removal is facilitated.

Abstract: A method of destruction of sausage skins and other mainly cellulosic substances by means of dissolution with an enzyme solution. Enzymes are added to a reactor that contains a water solution, after or before which the substances to be dissolved are added to the reactor. The substances to be dissolved are dissolved partly or completely, after which a new amount of substances to be dissolved are added to the reactor. When the enzymes have been adsorbed into the new substances to be dissolved, the solution containing the substances dissolved are recovered by separating the solution and the substances to be dissolved from each other, whereby water is added to the substances to be dissolved and if desired, the four foregoing steps are repeated a wished amount of times.