Production method of high-temperature resistant edible protein casing

A protein casing and production method technology, applied in sausage casing, food preparation, food science and other directions, can solve the difficult mechanized operation of the branching and detaching casing process, difficult to produce higher than 80 degrees and shrinkage, and many solid technical processes, etc. It can save the freezing treatment process, improve the strength and temperature resistance of the product, and increase the air permeability of the finished product.

Inactive Publication Date: 2009-12-09
余君保
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These technologies have their own advantages and disadvantages. The dry technology has fewer processes, but the equipment is complex, and the products that can be produced are limited to low and medium temperature-resistant protein casings, while high-temperature resistant edible protein casings are difficult to produce; wet technology has many processes, such as patented casings. 95118575.6 introduced that it is necessary to add some toxic aldehyde condensation polymers, etc.; there are also many solid-type technical processes, and it is difficult to realize mechanized operation in the branching and casing process, an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Select 1,000 kg of untanned and sun-dried cow split or triple hides, remove the meat film, roughly divide and separate the thick and thin hides to obtain 450 kg each (thick hides with a thickness between 4 and 15 mm are thick hides) , thin skin is less than 4 mm), soak in water for 2 hours to soften the skin, drain the water, add 1.5 kg of Bacillus subtilis alkaline protease (calculated at 100,000 active units / g) for thick skin, soak for 30 days, add 1 1 kg of Bacillus subtilis alkaline protease, soaked for 15 days, and stirred once every 2-3 days; (2), the treated leather was washed with water to remove impurities such as sand, stones, and meat film, and then divided into small pieces below 15X15 cm for later use; (3) Wash the thick and thin skin twice with hydrochloric acid solution with a pH value of 2-2.5, the ratio of skin to liquid is 1:2-1:4, wash for 20-30 minutes each time, and then use hydrochloric acid with a pH value of 0.5-1 Soaking with water, the rati...

Embodiment 2

[0028] (1) Select 1,000 kg of untanned and sun-dried cow split or triple hides, remove the meat film, roughly separate the thick and thin hides to obtain about 600 kilograms of thicker and harder hides, and softer and thinner hides 300 kg skins, soaked in water respectively, add 1.5 kg Bacillus subtilis alkaline protease for thick skins, soak for 20 days, add 1 kg alkaline protease for thin skins, soak for 15 days, stir once every 2~3 days; (2), the treated skin The material is washed with water to remove impurities such as sandstone and meat film, and then divided into small pieces below 15 × 15 centimeters for use; (3), thick and thin skins are washed twice with hydrochloric acid solution with a pH value of 2-2.5, and the skin-to-liquid ratio is 1: 2-1:4, wash for 20-30 minutes each time, then soak with hydrochloric acid solution with a pH value of 0.5-1, the ratio of skin to liquid is 1:2-1:4, add concentrated hydrochloric acid and stir evenly to maintain acidity, After the...

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Abstract

The invention provides a production method of high-temperature resistant edible protein casing, comprising the following steps: (1) the animal inner leather is soaked in the alkaline proteinase solution of bacillus subtilis for a long time; (2) the leather after water washing and cutting is soaked in hydrochloric acid to become translucent and expanding; (3) the PH value of the material is adjusted to 2.5-3.5, then the material is cut up and pressed into tablets, and edible oil additives, soluble cellulose, water and hydrochloric acid are added into the tablets and mixed into micelles; (4) the micelles are filtrated, extruded and formed into a hollow tube shape; (5) the hollow tube is dried and cured; (6) the product is cooked at 85-95 DEG C under high humidity; and (7) the finished product can be obtained after folding and winding or shrinking. The product has the advantages of high strength, small shrinkage, uniform diameter and thickness, edible safety and high temperature resistance. The method of the invention is easy to operate; the process conditions are adjusted in multiple steps, and the aim to improve the performance of finished product is achieved by synergistic actions.

Description

technical field [0001] The invention belongs to the field of protein sausage casing and its production method. Background technique [0002] Utilize pig and cow animal split skin to make protein casing, there are various technical schemes at home and abroad, all have introduction in literature and various patent documents. In terms of its characteristic process and molding and fixing methods, it can be divided into dry technology such as W09312660A1, US3821439A, US5554401A, US3627542A, 96122253.0, etc., wet technology such as US3833746A, WO9312660A1, GB1119537A, 95118575.6, etc., solid technology such as 41A, 912.918, etc. These technologies have their own advantages and disadvantages. The dry technology has fewer processes, but the equipment is complex, and the products that can be produced are limited to low and medium temperature-resistant protein casings, while high-temperature resistant edible protein casings are difficult to produce; wet technology has many processes, ...

Claims

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Application Information

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IPC IPC(8): A22C13/00A23L1/312A23L13/20
Inventor 余君保黄东光陈志强
Owner 余君保
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