Collagen protein sausage casing produced from gelatinization skin material and method for producing the same

A collagen and production method technology, applied in sausage casings, applications, slaughtering, etc., can solve the problems of sausage manufacturers' loss, uneven raw materials, and intestinal bursting, etc., and achieve reduced production costs, uniform quality, and easy chewing. Effect

Inactive Publication Date: 2009-06-24
中山市百德富肠衣有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among these raw material sources, the use of cowhide split skin requires strong mechanical treatment to form a slurry suitable for shaping (into a tube), but the collagen fibers in the resulting slurry remain thicker and longer fibers When forming, it is difficult for the casing to form a raw casing that meets the caliber, and the yield is low. When the sausage is made, the casing will shrink violently at a lower cooking temperature, which will cause the casing to burst , causing great losses to sausage manufacturers
[0003] Since the raw materials faced by Chinese collagen casing manufacturers are so uneven, it is difficult to produce products with relatively consistent quality using existing technologies, forming a quality gap with foreign products. In order to obtain uniform and stable quality without obvious Different collagen casings, to solve the differences in the quality of raw materials from various sources or the same source of raw materials in use and the resulting products, still need further efforts by researchers. The present invention aims at the problems faced by the production of collagen casings at present. It is of great significance to the development of China's collagen casing industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0023] The cowhide that has been dehaired and fleshed, and other impurities such as sand, iron chips, sawdust and other impurities are removed is used as raw material. The raw material of cowhide can be unsplit or split, and the parts are not strictly limited. It is classified according to thickness and weighs 1000kg. Divide the hide into leather pieces about 10x10cm in size, add 0.2% NaOH and 7% milk of lime solution at a skin-to-liquid ratio of 1:2.5 to fully soak the hide. The leather is soaked for 15 days at room temperature at 25°C. Generally, thicker leather takes a longer time, and thinner leather takes a shorter time. The final soaking time can be detected by detection methods such as WPGC, and the soaking is stopped when the relative molecular mass of the leather is controlled at 380,000-450,000.

[0024] Wash the gelatinized skin with water to remove impurities such as lime and sawdust on the surface of the leather, grind the leather (block) to a size of 2-4mm in a ...

Embodiment 2

[0033] After removing impurities from the depilated and de-fleshed pigskin, classify it according to thickness, weigh 1000kg, divide the hide into about 10 x 10cm, and add 1.0% sulfuric acid solution according to the ratio of skin to liquid: 1:2.5. Soak the leather fully, and soak the leather for 3 days at room temperature of 30°C, and the degree of gelatinization can be controlled by detection methods such as WPGC. It is advisable for the soaking time to reach the relative molecular mass of the peptized protein at 380,000-450,000. Wash the gelatinized leather. Other operating steps are the same as in Example 1.

Embodiment 3

[0035] After cleaning and removing impurities from the dehaired and de-fleshed leather (including leather such as cowhide and pigskin), weigh 1000kg. Crush the leather until the leather is 4-6mm in size, and add water in a stirring container according to the ratio of leather: water = 1:3. And add 0.1%~0.5% of pancreatin 0.1~0.5% of 0.1~0.5%, papain (in terms of tare weight), adjust and maintain the pH of liquid to be in the scope of 7~9, under normal temperature condition, stir intermittently, hydrolyze 3 hours, then Filter off the enzyme solution. Re-add alkaline hydrolytic protease according to the skin liquid ratio of 1:3, and the concentration is 0.3% (by weight of leather). The pH of the material is adjusted to 7 under normal temperature conditions. Intermittently stirred and hydrolyzed for 6 hours, filtered off the enzyme solution, and washed several times with water to terminate the hydrolysis reaction of the enzyme. The specific time was controlled by WPGC and other d...

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PUM

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Abstract

The invention relates to an edible collagen sausage-casing produced by a gelatinized peel, pertains to the sausage-casing packaging material use for meat food processing and production method thereof. Based on collagen molecular construction theory, the method gelatinizing peels from different source or peel from the same source but with different quality with acid, alkali or enzyme to produce uniform slurry, forms and dries to obtain uniform, stabilized collagen sausage-casing with no obvious quality difference, and solves difference between materials from different source and application and quality of obtained product for materials from the same material. The sausage-casing produced by the method has high pressure resistant strength, high humidity and heat resistant pulling force, great adhesiveness of meat paste, no break phenomenon caused by over-contracting, and characteristic of chewing easiness in sausage production, so that the method is suitable for production of various kinds of sausages.

Description

technical field [0001] The present invention relates to a sausage casing packaging material used in meat food processing and its production method, in particular to a collagen casing that is easy to chew, has high compressive strength and wet heat tensile force, and meat-adhesive collagen casing and its production method . Background technique [0002] There are many production technologies and academic papers for collagen casings used in food processing, such as: US299756; US3346: 402; US196: 233; EP0143512A1; CN9612253.0; Wait. Some of these technologies have been applied in practice, but in practice, no matter which method is used to produce products, there will be some factors of unstable quality, such as poor chewiness, low compressive strength, low heat and humidity resistance, excessive Shrinkage and other quality problems, the most critical thing is that it is difficult to maintain the identity of product quality. The reasons are: ①The types and sources of raw mat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A22C13/00A23L13/20
Inventor 黄华照
Owner 中山市百德富肠衣有限公司
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