A method for treating a food which is in an insulating encapsulation or casing or which will be introduced into same, by ohmic heating. The heating serves to treat sausage products in an intestine, such as Brhwurst (scalded sausage), hot dogs or similar food products. The food is brought into contact with spaced electrically conductive electrodes, wherein the electrodes are connected to a controllable power source. The electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance A.sub.EG to one another. Each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighbouring individual electrodes of the comb-type set of needles are each at a distance A.sub.EE to one another. The respective comb-like set of needles penetrates the insulating encapsulation or the casing of the food.

The invention is directed to a process for preparing a food casing, in particular a sausage casing. The sausages thus produced can be dried more efficiently because of the higher initial solids content of the casing, after they leave the extruder.

The invention relates to a method for treating a food product by means of non-conventional resistive heating. The heating serves to treat sausage products in an intestine, such as Brhwurst (scalded sausage), hot dogs or similar food products. The respective food product is brought into contact with spaced-apart electrically conductive electrodes, wherein the electrodes are connected to a controllable power source. According to the invention, the electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance A.sub.EG in relation to one another. Each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighboring individual electrodes of the comb-like set of needles are each at a distance A.sub.EE from one another. The distance A.sub.EG is greater than or at most equal to the distance A.sub.EE. The respective comb-like set of needles passes through the food product, wherein a punching process is realized in such a way that, based on the food product, inlet and outlet points of the comb-like set of needles, based on the encapsulation or sheathing, produce at least penetration points and the product being treated is accommodated in the space between two conveyor belts and the individual electrodes extend from at least one of the conveyor belts in the direction of the opposite conveyor belt.

The invention relates to a method for treating a food product by means of non-conventional resistive heating. The heating serves to treat sausage products in an intestine, such as Brhwurst (scalded sausage), hot dogs or similar food products. The respective food product is brought into contact with spaced-apart electrically conductive electrodes, wherein the electrodes are connected to a controllable power source. According to the invention, the electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance A.sub.EG in relation to one another. Each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighboring individual electrodes of the comb-like set of needles are each at a distance A.sub.EE from one another. The distance A.sub.EG is greater than or at most equal to the distance A.sub.EE. The respective comb-like set of needles passes through the food product, wherein a punching process is realized in such a way that, based on the food product, inlet and outlet points of the comb-like set of needles, based on the encapsulation or sheathing, produce at least penetration points and the product being treated is accommodated in the space between two conveyor belts and the individual electrodes extend from at least one of the conveyor belts in the direction of the opposite conveyor belt.

The present invention is related to a food casing with antifungal properties comprising a coating formed by the application in at least its external surface of a water-based composition comprising at least, a film forming agent, a lipid and natamycin. The invention is also directed to the method for production of said food casing as well as to a meat product prepared by stuffing said food casing with meat or a meat emulsion.

The present invention is related to a food casing with antifungal properties comprising a coating formed by the application in at least its external surface of a water-based composition comprising at least, a film forming agent, a lipid and natamycin. The invention is also directed to the method for production of said food casing as well as to a meat product prepared by stuffing said food casing with meat or a meat emulsion.

The present disclosure relates to packaging equipment for continuous automatic net sleeving of a casing, a shirring machine and a packaging method. The packaging equipment is provided with a shuttle; a first gripper, capable of being opened or closed to release or clamp and fix the shuttle; a second gripper, capable of driving an open end of the net bag to make reciprocating motion between a first position and a second position on the shuttle when being closed, and capable of allowing the net bag to move freely in a net bag conveying direction when being opened; a third gripper, configured to clamp the open end of the net bag and pull the net bag to sleeve a whole shirred casing in a penetrating mode; and a fourth gripper, configured to pull the net bag, and designed to be capable of moving with the third gripper.

The present invention relates to a multilayer film, especially to a multilayer thermoplastic film, which may be used for food packaging, wherein the multilayer film according to the present invention may be provided, on its inner side, with a food additive, particularly with a flavoring and/or coloring and/or an aroma producing food additive (such as e.g. a liquid smoke), which food additive is then released and transferred onto the surface of a foodstuff encased in the multilayer film during cooking and/or processing of the foodstuff.

The present invention relates to a multilayer film, especially to a multilayer thermoplastic film, which may be used for food packaging, wherein the multilayer film according to the present invention may be provided, on its inner side, with a food additive, particularly with a flavoring and/or coloring and/or an aroma producing food additive (such as e.g. a liquid smoke), which food additive is then released and transferred onto the surface of a foodstuff encased in the multilayer film during cooking and/or processing of the foodstuff.

Tubular sausage casings can be prepared from non-animal materials, primarily starches and flours by film-casting followed by gluing with an edible glue composed of konjac and carrageenan. In this way, it has been made possible to prepare non-animal meat casings commercially, that can be used with conventional sausage production technology.