Method for production of soft natural casing, soft natural casing, and processed meat product

A manufacturing method and natural technology, which can be used in the chemical treatment of natural sausage, processed meat, sausage casings, etc., and can solve problems such as unusability

Active Publication Date: 2008-12-10
NIPPON HAM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, according to the above-mentioned manufacturing method, since the sausage meat is stuffed into the natural casing and then subjected to various treatments, the above-mentioned method cannot be used when obtaining the natural casing itself.

Method used

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  • Method for production of soft natural casing, soft natural casing, and processed meat product
  • Method for production of soft natural casing, soft natural casing, and processed meat product
  • Method for production of soft natural casing, soft natural casing, and processed meat product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] 1% by mass of calcium hydroxide was mixed and dissolved in water at a water temperature of 25°C to prepare a calcium hydroxide aqueous solution with a pH of 12 to 13. Then, in the above-mentioned calcium hydroxide aqueous solution, natural casings from Chinese pig intestines mounted on a tubular support were immersed for 12 days. In addition, the immersion liquid was stirred once a day.

[0052] Next, the natural casings 12 days after immersion were taken out, washed with running water, immersed in a 0.1% by mass ammonium sulfate aqueous solution for 30 minutes to neutralize, and washed with running water to obtain soft natural casings.

[0053] As a result of measuring the breaking strength of the natural casing, the breaking strength before the softening treatment was 7.2N, the breaking strength after 7 days of immersion treatment was 6.2N, and the breaking strength after 12 days of immersion treatment was 4.8N.

[0054] In addition, each natural casing is cut into a film...

Embodiment 2

[0076] Except for setting the water temperature of the calcium hydroxide aqueous solution to 10°C and immersing for 18 days, the natural casings derived from Chinese pig intestines were softened and evaluated in the same manner as in Example 1.

[0077] As a result of measuring the breaking strength of the obtained natural casing, the breaking strength before the softening treatment was 7.2N, the breaking strength after 7 days of immersion treatment was 6.6N, and the breaking strength after 18 days of immersion treatment was 5.0N.

[0078] Then, in the same manner as in Example 1, the food texture of the sausage using the soft natural casing that had been immersed for 18 days was evaluated. The results are shown in Table 1.

Embodiment 3

[0080] Except for setting the water temperature of the calcium hydroxide aqueous solution to 30°C and immersing for 9 days, the natural casings derived from Chinese pig intestines were softened and evaluated in the same manner as in Example 1.

[0081] As a result of measuring the breaking strength of the natural casing, the breaking strength before the softening treatment was 7.2N, the breaking strength after 7 days of immersion treatment was 5.9N, and the breaking strength after 9 days of immersion treatment was 4.6N.

[0082] Then, in the same manner as in Example 1, the food texture of the sausage using the soft natural casing that had been immersed for 9 days was evaluated. The results are shown in Table 1.

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PUM

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Abstract

Disclosed is a method for production of a soft natural casing, characterized by treating a natural casing with an aqueous alkaline solution adjusted to a temperature of 3 to 40 DEG C and a pH value of 11 to 13. According to the method, a natural casing having softness and good texture can be produced in a simple manner. A natural casing produced by the method has no adverse influence on the tasteor flavor of a sausage.

Description

Technical field [0001] The present invention relates to a method for producing soft natural casings derived from the intestines of sheep, pigs, cattle, goats, etc., soft natural casings, and processed meat products using soft natural casings. Background technique [0002] Among processed meat products such as sausage products obtained by filling meat in the edible coating, processed meat products using natural casings have different elasticity and unique characteristics from processed meat products using artificial coatings made of collagen and the like. The unique taste of the bite is widely praised by consumers. [0003] Natural casings have very different eating feelings depending on the breed, place of origin, age of the month, and individual differences of livestock. The hard natural casings are difficult to bite during chewing, and a foreign body sensation remains in the mouth after chewing. The food feel is poor, so they can be obtained inexpensively. On the contrary, soft...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C13/00A23L1/317A23L13/60
CPCA22C13/0003A22C13/0026A22C17/14A23L13/65
Inventor 田口靖希壱岐隆渡边至
Owner NIPPON HAM
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