Production method of high-temperature resistant edible protein casing

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, ...