Middle and small diameter collagen protein casing and preparation thereof

Abstract

The invention provides a preparation method of collagen casing with a middle or small diameter. The method comprises the steps of cleaning animal skins, dividing, alkali treating, enzyme treating, acid treating, rubbing, filtering and extracting silk fibre under high pressure, adding edible cellulose or derivative thereof, and grease emulsion with stirring, mixing homogeneously to form collagen clusters, freezing, extruding to form tube-like materials, drying, treating with a curing agent and a plasticizer, then cooking and moulding to obtain finished products. The casing prepared by the method has improved film forming ability and retains good mechanical strength. Casing with diameters of phi13-36mm can be produced. The casing has a good mouthfeel and will not separate from meat stuffing when high-temperature frying and water boiling is performed.

Description

technical field [0001] The invention relates to a method for preparing casings, in particular to a small and medium diameter collagen casing and a preparation method thereof. Background technique [0002] Artificial collagen casings have been commercially produced abroad and have been widely used in meat processing for decades. According to the degree of degradation of collagen fibers in animal skin, the degree of homogenization, the moisture content of collagen before molding, the post-molding process and the use of casings Performance, the production methods of collagen casings can be divided into dry production methods and wet production methods. [0003] The dry production method is that the degree of degradation and homogenization of leather collagen fibers is slightly lower. The water content of the collagen solids before molding is not less than 8-15%. After molding, it is directly dried without being treated with a fixative, which is more suitable for air-drying. En...

AI Technical Summary

Problems solved by technology

It can produce Φ13~36mm caliber casings, which have a crisp and tender taste. When producing Western-style low-temperature sausages, the casings and meat fillings have good stickiness. When frying, boiling, etc. are used for food processing, the casings and meat fillings will not separate or partly separate. Phenomenon; the disadvantage is that the degree of collagen fiber degradation is high, the collagen moisture is high, the viscosity is insufficient, and the mechanical strength of the casing after forming is insufficient. When producing casings larger than Φ36mm, the filling strength of casings is insufficient during sausage production enemas, which does not meet the requirements of enemas, so it cannot produce casings larger than Φ36mm. Φ36mm specification casings, in addition, casings produced by wet method have a higher breakage rate than casings produced by dry method when performing automatic twist enema in sausage production