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Production of edible artificial sausages coating by enzymolytic collagen protein fibre

A collagen fiber, collagen fiber technology, applied in sausage casings, applications, food science and other directions, can solve the problems of market application limitations, casings can not withstand the bursting force of meat fillings, etc., to improve physical and chemical properties, casings with good gloss, The effect of improving production efficiency

Inactive Publication Date: 2009-10-21
柳州市宏升胶原蛋白肠衣有限公司
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  • Summary
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  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the characteristics of this type of casing, it can only produce small-caliber casings (below Ф30mm), because when used to make large-caliber sausages, this type of casing cannot withstand the bursting force caused by filling and cooking meat. Therefore, it is also limited in market application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0045] Example: the whole piece of fresh or salted cowhide is trimmed to remove the meat film edge. Weigh 500kg of cowhide or other skins, add 1300kg of water, 17.5kg of lime slurry and 12.6kg of sodium sulfide, stir intermittently, treat for 24 hours, then wash with running water for 5 minutes, drain and soak in 1.5% NaoH solution for 1 hour, After washing with water, impurities such as hair and hair follicles are removed.

[0046] After washing the leather material treated above, soak it with 0.5% ammonium sulfate solution for 2 hours, and the skin-liquid ratio is 1:4. A total of 2 times, and then washed several times, and then sort the leather and divide it into 10×10cm leather pieces. Soak in hot water at 50°C for 30 minutes and drain. Add 500 parts of 0.02% pineapple enzyme and 0.03% pepsin mixed solution to 100 parts of skin pieces, and carry out hydrolysis treatment for 18 hours. Requirements for the whole process conditions: the temperature is 23°C, and the pH value...

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PUM

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Abstract

The invention discloses a method for making edible artificial sausage casings by enzymatically decomposing collagen fibers. The method successfully uses protease to moderately hydrolyze animal leather with protein activity to obtain delicate long collagen fibers, and through grading Grinding, high-pressure spinning, mixing and other processing steps make the collagen fibers more subdivided and softer, and obtain longitudinal strips of collagen fibers. The collagen fibers are braided and shaped by a circular cross braiding machine, and then shaped with ammonia gas. After drying and qualitative treatment, it is made into seamless, transparent, thin and soft tubular casings. The casings produced by this method mainly contain 50-60 parts by weight of collagen protein and have sufficient compressive strength. When used in sausage production, There will be no tearing phenomenon, and good edibility and palatability are obtained. The performance of the casing is especially suitable for the use of medium and high-end western-style sausages and high-speed automatic sausage filling machines.

Description

technical field [0001] The invention relates to a meat processing method, in particular to a sausage casing manufacturing method. Background technique [0002] There are generally two types of existing edible casings, natural casings and collagen casings. Natural casings are generally obtained directly from the intestines of livestock and poultry after processing. Due to the small output of poultry intestines, fewer casing products are produced, and the quality of natural casings is unstable, mainly in terms of hygiene and application specifications. With the development of society, natural casings are far from being able to meet the current high-speed sausage production. Utilizing the collagen fibers rich in animal skins to make casings not only has a wide range of raw materials, such as pigs, cattle, horses, sheep, fish, dogs and rabbit skins, etc., are all raw materials for making edible collagen casings, but also the quality of the obtained products Stable, and can pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/10A23J3/34A22C13/00
Inventor 杨军
Owner 柳州市宏升胶原蛋白肠衣有限公司
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