60results about "Natrual gut chemical treatment" patented technology

The present invention discloses a preparation method of high meat viscosity collagen sausage casings and the high meat viscosity collagen sausage casings. The method comprises the following steps: an edible macromolecular substance and a hydrochloric acid solution are mixed to obtain a macromolecular acid dispersion liquid; the macromolecular acid dispersion liquid and a cattle hide slurry are mixed, glycerin is added, the materials are mixed to prepare collagen balls, and the collagen balls are put still; the collagen balls are homogenized, the homogenized materials are filtered, the filtered materials are squeezed, air and ammonia gas are ventilated to conduct a solidification, and washing, continuous drying with hot air and rewetting are conducted to obtain the high meat viscosity collagen sausage casings. The specific edible macromolecular substance in the prepared collagen sausage casings exists in granular states in the sausage casings, can be slowly dissolved during processing of cooking, frying and baking, and is not limited by meat stuffings of the sausages, so that the sausage casings are excellent in contractility and high in meat viscosity. The prepared collagen sausage casings are strong in water-holding capacity, high in transparency before and after rehydration, uniform in thickness, delicate and even in taste, and also extremely excellent in strength, toughness and barrier properties.

The invention relates to the technical field of casing production, in particular to a production process of a boiled/fried collagen casing. In the process of extracting collagen fibers, small molecular polyols, a strong oxidant and ferric ions are added into a semi-finished product after ash washing to carry out pretreatment, and then acidification is carried out. The method performs pretreatmenton the semi-finished product after ash washing, increases the crosslinking degree in the collagen casing; a collagen group is obtained by adding proper auxiliary materials and collagen fibers; the casing blowing process is improved by optimizing the process parameters and adjusting the process steps; and the crosslinking further occurs among collagen molecules and in the molecules by optimizing the technological parameters of a sleeve shrinkage curing process. The process is simple and feasible; the prepared casing has good temperature resistance, pressure resistance and mechanical properties;and the casing is uniform and beautiful in color, stable in quality and beneficial to industrial production.

The invention discloses a process for preparing dried casing with a controllable aperture. The process comprises the following steps: firstly, soaking salted casing in clear water, regulating the pH value to 2-3 by using glacial acetic acid, clearing the soaked salted casing, soaking the casing in clear water again, regulating the pH value to 11-13 by using sodium hydroxide, clearing the casing with clear water again, adding glycerinum, and stirring uniformly to obtain primary casing; sleeving a tubular mould by he primary casing, and drying the primary casing at 40-60 DEG C; cooling the primary casing to the room temperature, and dehumidifying to demould; manually necking or necking the demoulded casing on a thin plastic pipe with a target outside diameter by a necking machine, and standing and ageing the casing necked on the thin plastic pipe at the temperature of 65-85 DEG C for 2-6 hours; and finally performing moisture preservation package or vacuum package. The casing prepared by the process is good in toughness and cannot be easily damaged during necking, and dried casing with various apertures can be customized without depending on the aperture of the raw material salted casing.

The invention provides a preparation method of a composite film capable of prolonging the shelf life of a sausage with a modified casing. The method comprises the following steps: 1) 0.8-1.2 parts by weight of chitosan and 0.3 parts by weight of glycerin are added to an aqueous acetic acid solution in the volume fraction of 0.2% for dissolution processing, 0.4-0.6 parts of tea polyphenol is added after complete dissolution, and the mixture is heated, stirred, homogenized and subjected to degassing under 0.10 MPa vacuum; 2) the material obtained in the step 1) is cast on a polyvinylidene chloride film with the coating quantity of 6 ml/cm<2>, the film is stripped after drying, and the composite film is obtained. The invention further provides the composite film prepared with the method.

The invention discloses a production technology of dried casing for sausages. The production technology of the dried casing for sausages comprises the following steps of soaking salted casing for sausages in clean water so as to wash off salt; rinsing the soak-washed casing for sausages in a hydrochloric acid solution for 2 hours; fishing the soaked casing for sausages out from the hydrochloric acid solution, and carrying out washing by using clean water until the pH value is 6; rinsing the washed casing for sausages in a sodium hydroxide solution for 2 hours; taking the rinsed casing for sausages out from the sodium hydroxide solution, and carrying out washing by using clean water until the pH value is 8; coating the washed casing for sausages onto drying moulds, and carrying out drying at 40-60 DEG C for 3 hours; carrying out heating until the temperature reaches 85 DEG C, and carrying out drying for 5 hours; and then, regulating the humidity within the range of 55% after completion of the drying process, and carrying out demoulding when the temperature of the casing for sausages is lowered to room temperature so as to obtain the dried casing for sausages. The casing for sausages produced by the production technology is pale, uniform and beautiful in color. Alkali is neutralized by acid so as to increase flexibility of the dried casing for sausages, as well as make the color pale, uniform and beautiful; moreover, water consumption is reduced, and neutral pH value of the casing for sausages can be rapidly achieved so as to facilitate next-step production.

The invention belongs to the field of light industries and particularly relates to novel casing processing salt and a preparation method and application thereof. According to the novel casing processing salt, sodium chloride serves as a main raw material, a specific phosphate combination is added, the mass ratio of trisodium phosphate Na3PO4 to disodium phosphate Na2HPO4 is 1:1 to 1:4, and ball-milling mixing is adopted. The novel casing processing salt is used for casing salting and storage and transportation stages, casing raw materials, semi-finished products and finished products are salted or soaked in casing processing salt bittern with the pH value of 7.0 to 10 by adding the novel casing processing salt with the mass accounting for 10% to 50% that of casings, the antimicrobial problem of traditional casing processing salt is solved, the mechanical properties of the natural casings are obviously improved, the elasticity and toughness of the casings are improved, and a good color protecting effect is achieved. Phosphate adopted in the salt is low in cost and is used as a food additive in natural casing products, and food safety is guaranteed.

A process for firm joining of two or more pieces of natural casing together using transglutaminase at a low temperature to form desired dimensions, such as length, design and calibre.

The invention discloses a production technology of a casing. The technology comprises the following steps: cleaning, carrying out primary oxidation treatment, carrying out reduction treatment, and carrying out secondary oxidation treatment to complete production of the casing. The casing produced through the production technology has a milky white color, and has the advantages of pure luster, glossiness and transparency, smooth hand feeling, fresh smell, good elasticity, large pulling force, great improvement of the utilization rate of a raw material; and the new technological casing obtained in the invention can be kept at normal temperature for 3 years or more, and traditional technological casings can only be kept at 0-5DEG C for 1 year, so the fresh keeping life of the casing is greatly prolonged.

The invention relates to a cumin roasted sausage and a making method thereof. The cumin roasted sausage comprises the following raw materials of pork, beef, mutton, carrots, garlic, butter, red wine, pepper fruits, cumin, salt, vinegar and sausage casings according to a certain proportion, and is made through the following steps of mincing, pickling, baking, packaging and the like. According to the sausage made by the method disclosed by the invention, the pork, the beef and the mutton are added, and the carrots are also added, so that the mouth feel is improved, and the nutrient components are increased; the method of firstly pickling and then baking is adopted, so that the minced meat is tasteful, and good in mouth feel; the garlic and the cumin are added, so that the sausage is fresh, fragrant, salty and delicious in mouth feel; the sausage casings are processed, so that impurities on the sausage casings can be effectively eliminated, and the fishy taste of the sausage casings can be effectively eliminated.

The invention provides an ultrahigh-pressure production technology of natural sausage casings, and relates to the technical field of production of sausage casings. The ultrahigh-pressure production technology disclosed by the invention comprises the following steps of firstly soaking semi-finished products of sausage casings through an ultrahigh-pressure addition agent, and then performing ultrahigh-pressure re-treatment twice at an appropriate temperature. The produced sausage casings are bright and uniform in color, smooth and transparent, fresh, free from peculiar smell, and compact in texture. The ultrahigh-pressure production technology disclosed by the invention is suitable for all different kinds of sausage casing raw materials in the prior art.

The invention provides a preparation method of a casing for maintaining the toughness and tenderness of a sausage for a long time. The method comprises the following steps: (1) washing natural pig casing and then performing desalting treatment; (2) treating the treated casing obtained in the step (1) in a mixed solution of soybean lecithin and soybean oil for 70 to 100 minutes; (3) treating the product obtained in the step (2) with a treatment agent A for 30 to 45 minutes; (4) treating the product of the step (3) with a treatment agent B for 70 to 100 minutes; and (5) drying the product obtained in the step (4), immersing the dried product in a ferulic acid solution with a concentration of 1.2-1.5 wt% for 2 to 5 minutes, taking out the product, and then air-drying the product.

The invention discloses an orange-flavor sausage and a processing method thereof, and belongs to the technical field of food processing. The orange-flavor sausage comprises the following raw materials: modified hog casings, meat, salt, sugar, baijiu, sodium nitrite, monascus color, sodium erythorbate, fresh orange peel, orange-flavor edible essence and starch, wherein the modified hog casings areobtained after crosslinking modification of hog casings and a pigskin gelatin solution prepared from pigskin. According to the sausage, the tensile strength and taste of the sausage are improved whilethe fishy smell of a sausage casing and extra oil are removed, the sausage casing does not separate from meat filling after heating, and meanwhile, the orange flavor of the sausage can be highlighted.

The invention discloses a preparation method of dried tubed casing. The preparation method includes the steps of soaking the casing with acid liquor; soaking the casing once again with alkali liquor;washing the casing, and drying or draining broken pieces till the Ph value is 8-12; knocking and beating the casing till collagen extrudes into a colloidal mass; applying a mold to the colloidal massand drying the same at the temperature of 50-60DEG C to demold, and then performing aging treatment on the demolded casing for more than 9 hours in shading environment of 80-90DEG C. The casing prepared with the method has good adhesion between layers, and situations of delaminating, peeling, cracking, falling and the like are avoided in subsequent use.

The present invention discloses a treatment method of fresh duck intestines. The method comprises the following steps: S1: fresh duck intestines are washed clean and the washed duck intestines are drained for standby application; S2, food-grade sodium hydrogen carbonate powder with the weight being 2-8% the total weight of the fresh duck intestines is sprayed on the surfaces of the fresh duck intestines; S3, the fresh duck intestines are put into a rolling and rubbing machine to be rolled and rubbed for 5-20 minutes at a temperature of 5-15 DEG C, the rolled and rubbed duck intestines stand for 10-50 minutes at room temperature, the sodium hydrogen carbonate is permeated into the fresh duck intestines, then the fresh duck intestines are washed clean with clear water, and the washed duck intestines are filtered; and S4, the processed fresh duck intestines in the step S3 is cut, the cut duck intestines are sub-packaged in a plastic bag, compound phosphate solution is poured into the bag, the cut duck intestines are soaked for 10-40 minutes at a normal temperature, and then the soaked duck intestines are washed with clear water, the washed duck intestines are drained, and the drained duck intestines can be eaten instantly; and the compound phosphate solution is at least one of sodium tripolyphosphate solution, sodium hexametaphosphate solution and sodium pyrophosphate solution at a mass percentage of 0.1-0.5%. The prepared fresh duck intestines by the treatment method has the advantages of being relatively low in water loss rate during storage, relatively strong in water-retaining ability after rinsing and boiling, not tough after the duck intestines are put into a pot to be rinsed and boiled, and good and crisp in tastes.

The invention discloses a production method of a casing. The production method comprises the following steps: sequentially carrying out citric acid water solution soaking, dilute brine soaking, ultrasonic treatment, mixed solution soaking and sodium hydrogen carbonate water solution soaking on a fresh casing; cleaning with clean water until the casing is neutral; and finally, carrying out step type refrigeration. Compared with the prior art, the production method has the advantages that the casing is treated by virtue of a citric acid water solution, dilute brine, ultrasonic waves and the like, the prepared casing is pure and glossy in luster, transparent, smooth in hand feel and fresh in odor; and by carrying out step type refrigeration, the loss of nutrients of the casing is little, thecasing has good flavor quality and a long guarantee period, and the preservation time limit of the casing is greatly prolonged.

The invention belongs to a natural sausage casing storage method. According to the method, natural sausage casings are deeply frozen after being processed. A natural sausage casing fixing device allows placement of sausage casings on rod-like supporting devices and comprises two supporting rods (14) and a plurality of insertion parts (16 and 18) connected with the supporting rods, and receiving devices (20) are inserted into the insertion parts. Each receiving device comprises a plurality of fixing parts (22), gathered natural sausage casings are put on the rod-like supporting devices (24) which are arranged on the fixing parts (22), and finally, a frame with natural sausage casings (26) can be transported into equipment for deep freezing.

The invention discloses a casing preservation process. According to the invention, salting preservation is adopted, a preservative solution is added into a special salt for casings, and then salting is conducted on the casings, wherein the mass of the preservative solution is 3-8% of the mass of the casings. The casing preservation process disclosed by the invention has the advantages that a casing preservative effectively inhibits the propagation of halophilic bacteria of the casings by utilizing the synergistic effect between lysozyme and an antioxidant, so the phenomenon of salty red of thecasings is prevented, the problem of salty red of the casings is fundamentally solved, the colors of the casings are protected, and the quality of the casings is better guaranteed.

The invention discloses a production process of dry casings, which is characterized in that: the production process of dry casings is completed through the steps of soaking, rinsing, secondary rinsing and drying; It can not only increase the flexibility of the product, make the color whitish uniform and beautiful, get rid of the original smell of the casing, but also reduce water consumption and quickly make the casing reach neutral pH.

The invention discloses a processing technology of natural casings for sausages. The processing technology comprises the following steps of: cleaning of raw intestines, soaking, removal of mucous membrane layers and muscle layers in the intestines, high-pressure irrigation and flushing, irrigation inspection, measuring, pickling and storing in a barrel. The process for removing the mucous membranelayers and the muscle layers in the intestines is implemented by combining a physical method, namely repeated freezing and thawing and a chemical method, namely a biological enzyme digestion method.The processing technology is simple; by adopting the physical repeated freezing and thawing, wet cell membranes can be effectively broken, cell contents are released, and the subsequent chemical biological enzyme digestion is facilitated; in virtue of the biological enzyme digestion, cell membranes and organelle structures in tissues are destroyed, and the cells and the matrix are separated to generate a decellularization effect; and then the tissues in the intestines are flushed out by using high-pressure irrigation and flushing. With the processing technology, the tissues outside casings canbe easily and rapidly removed so as to obtain the casings with characteristics of lightness, thinness, transparency and good color; and modern large-scale production can be achieved, production efficiency can be improved, and industry development can be promoted.

The invention discloses a production line for a cellulose sausage casing and a production process for the cellulose sausage casing. The production line for the cellulose sausage casing comprises an extruding solidification device, a slow regenerating device, a water washing system, a plastifying system and a drying system. The production process for the cellulose sausage casing comprises the following steps: A) extruding and solidifying, namely extruding a sticky glue from a jet, carrying out solidifying reaction with an acid bath in an acid bath tank and generating a sleeve type film; B) slowly regenerating, namely jetting the acid bath to the sleeve type film and controlling the degree of the sausage casing regenerating reaction; C) washing with water, namely reducing the temperature, ending the slowly regenerating reaction in the step B, washing, desulfurizing and removing impurities and sulfide; and D) plastifying, namely fixing water in the product of the step C; E) drying. According to the technical scheme, the production line is high in production efficiency and is suitable for multiple jets, the product quality is stable and the diameter and the thickness are high in consistency.