Production of edible artificial sausages coating by enzymolytic collagen protein fibre

A technology of collagen fibers and collagen fibers, which is applied in protein food processing, protein food ingredients, sausage casings, etc., can solve the problems that casings cannot withstand the bursting force of meat stuffing, market application restrictions, etc., to improve physical and chemical properties and production efficiency Improve the glossiness of casings

Inactive Publication Date: 2007-11-21
柳州市宏升胶原蛋白肠衣有限公司
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  • Summary
  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the composition characteristics of this type of casing, only small-caliber casings (below Φ30mm) can be produced, 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

[0046] 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.

[0047] 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 is concerned with a kind of produce method for eatable man made enteric-coated of enzyme hydrolyzed collagen. Dispose animal skin having active albumen using albumen enzyme and hydrolyze reaction to get long exquisite collagen fibre. Wring and smash the fibre, take out under high pressure and mix up to get more differentiating and softer exquisite collagen fibre and long strip of lognitudinal exquisite collagen fibre. Weave exquisite collagen fibre with ring crossing braiding machine and shape with ammonia, dry and mold to get tube-type of slotless enteric-coated with soft and thin wall. The enteric-coated has 50 to 60 percent of weight of enzyme hydrolyzed collagen with enough intensity of pressure without avulsion. It is fit for middle and top grade western-style sausage and high-speed automatic sausage-filling machine with good edibility and taste.

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 Applications(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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