Method for manufacturing edible artificial sausage skin from soybean proteins

A technology of soybean protein and artificial sausage, which is applied in the field of preparation of new type vegetable protein casings, can solve the problems of environmental damage, unsatisfactory yield, and the quality of casings is affected by animal diseases, and achieves the effect of reducing the probability of infection and stabilizing product quality.

Inactive Publication Date: 2010-06-16
杜学仲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the casings made of animal collagen meet the needs of some meat processing plants, they cannot meet the needs of the rapid development of the huge meat processing industry in terms of output, and because the raw materials of collagen casings come from animals dermis, which sh...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The low-temperature soybean meal is put into the alkaline water solution with pH=12 (±1) according to the mass ratio of water to material of 9:1-12:1, and extracted for about 45 minutes at the temperature of the feed liquid at 45°C (±1). Then the extract is separated by a centrifuge to separate the insoluble soybean fiber. Then add food-grade HCL to the separated soymilk to adjust the pH value of the soymilk to 4.5 (±0.1); then use centrifugation to separate the soluble non-protein components in the soymilk.

[0048] The curd is ground and disintegrated by a disintegrator, and at the same time, the pH value is controlled at 7.6 (±0.1) with 10-12% Ca(OH)2 solution, and then the solution is sterilized and deodorized. Then add 0.1-0.3% transglutaminase, soybean protein molecular polymerization 30min, then add 10-13% glucomannan, 8-10% sodium carboxymethylcellulose, 15-20% animal collagen. When adding the above materials, the temperature of the materials should be kept bet...

Embodiment 2

[0053]The low-temperature soybean meal is put into the alkaline water solution with pH=12 (±1) according to the mass ratio of water to material of 9:1-12:1, and extracted for about 38 minutes at the temperature of the feed liquid at 40°C (±1). Then the extract is separated by a centrifuge to separate the insoluble soybean fiber. Then, food-grade hydrochloric acid is added to the separated soymilk to adjust the pH value of the soymilk to 4.5 (±0.1); and then the soluble non-protein components in the soymilk are separated by centrifugation.

[0054] The curd is ground and disintegrated by a disintegrator, and at the same time, the pH value is controlled at 7.6 (±0.1) with 10-12% Ca(OH)2 solution, and then the solution is sterilized and deodorized. Then add 0.1-0.3% transglutaminase, soybean protein molecular polymerization 30min, then add 10-13% glucomannan, 8-10% sodium carboxymethylcellulose, 15-20% animal collagen. When adding the above materials, the temperature of the mate...

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PUM

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Abstract

The invention discloses a method for manufacturing an edible artificial sausage skin from soybean proteins. The method comprises the following steps of: extraction of soybean meals at low temperature, centrifugal separation, acid cleaning, secondary centrifugal separation, disintegration, pH value adjustment (neutralization process), sterilization and deodorization, regulation, homogeneous carding, extrusion forming, drying, post-processing and shaping, and shrinking or wrapping packing. The soybean protein sausage skin is manufactured by taking soybean protein isolates extracted from high-quality and non-transgenic soybeans in the northeast of China as raw materials by special techniques; the manufacturing process of the product has no pollution; meat products produced by using the sausage skin manufactured from the soybean proteins can be eaten directly and can be industrially applied to the processing industry of the meat products on a large scale; and the sausage skin manufactured by the method has the advantages of high content of vegetable proteins, good collagen film formation, uniform film wall, good ventilation property, good color, high mechanical strength, and easy digestion and absorption. The method can manufacture a sausage skin with a caliber of Phi 13-30mm and can be widely used for manufacturing Cantonese sausages and air dried sausages.

Description

technical field [0001] The invention relates to a method for preparing a novel vegetable protein casing, in particular, a method for preparing protein casings by using soybean protein isolate as a main raw material. Background technique [0002] The casings used in the meat processing industry can be roughly divided into two categories: one is edible casings (ie natural casings and collagen casings), and the other is non-edible casings (ie plastic casings). Natural casings are generally obtained directly from the intestines of slaughtered livestock. The processing method belongs to manual processing, the output is small, the quality is very unstable, it is difficult to control, the specifications are different, and the output is limited. Simultaneously natural casing can't adapt to the requirement of modern meat processing industry development at all. Therefore, the production efficiency is low, and the production of natural casings whose hygiene indicators are difficult t...

Claims

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Application Information

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IPC IPC(8): A22C13/00A23J3/16
Inventor 杜学仲
Owner 杜学仲
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