Method of tenderizing edible sausage casings of animal origin

After filling with meat or sausage mixtures sausage casings of animal origin undergo treatment with proteolytic enzyme solutions. This type of treatment of sausage casings usually takes the form of spraying or atomizing of enzyme solutions in cooking or smoking plant or preceding these stages. The degree of softness of the sausage casings is controlled both by the concentration and the time during which the enzyme solution takes effect and by subsequent heat treatment to inactivate the treatment enzymes.