Freshness-keeping packaging method for sausage casing

A packaging method and sausage casing preservation technology, applied in sausage casings, slaughtering, food science and other directions, can solve the problems of drug residues, unstable sterilization effect, etc., and achieve the effect of long preservation period, convenient storage and transportation, and prolonging preservation period.

Inactive Publication Date: 2010-07-21
GUANGYUAN HAITIAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This solution has the problem of drug res...

Method used

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Embodiment Construction

[0011] A method for fresh-keeping packaging of sausage casings, comprising the steps of:

[0012] 1) Making cooked brine solution: Prepare a saturated brine solution with a Baume degree of 24 degrees in the immersion pool with water and special salt for casings, pass high-temperature water vapor into the brine solution until the brine solution boils, cool to room temperature, and filter to remove impurities ; 2) Take the finished casing, put it into a soaking pool with cooked brine solution and soak for 20-30 hours, wash the casing with the cooked brine solution, remove the crystalline salt grains on the casing, and when the casing becomes lubricated, drain it and put it in a vacuum 3) Vacuuming: put the opening of the packaging bag into the sealing groove of the vacuum packaging machine to pump air until there are no air bubbles in the bag, and heat seal it.

[0013] An optimization solution includes the following steps:

[0014] 1) Prepare cooked brine solution: prepare bri...

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PUM

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Abstract

The invention discloses a freshness-keeping packaging method for sausage casing, which is characterized by comprising the following steps: 1) preparing a solition of cooked salt: processing salt brine solution with high-temperature water vapour and carrying out cooling and filtration; 2) carrying out soak cleaning: soaking and washing the sausage casing in the cooked salt brine solution and carrying out leaching for bagging, then adding moderate amount of cooked salt brine and dedicated salt for the sausage casing; 3) carrying out vacuum-pumping: carrying out vacuum-pumping until no bubbles exist in the bag and then carrying out heat sealing to finishing packaging the sausage casing. The method of the invention has the advantages of simple process, convenient operation, lengthens refreshing time to 18 months, simplifies packaging and changes external packing from a barrel to a paper box for facilitating storage and transportation.

Description

technical field [0001] The invention relates to a fresh-keeping packaging method for sausage casings. Background technique [0002] Most of the sausage casing fresh-keeping packaging methods in the prior art adopt the salted barrel method, and then wash with water to remove the salt during use. Salting for too long will make the casings astringent. The Chinese patent No. 90107219 discloses a fresh-keeping method for casings, which adopts a treatment scheme of salting and low temperature. The specific method is to put a cloth bag filled with salt and sawdust mixture into an ice tube, and the ice tube is inserted into the casing tube , plastic bag outer packaging, the casing is refrigerated directly by the ice tube, the mixture is used to reduce the temperature of the ice tube and absorb the salt solution, so as to delay the melting time of the ice tube, even if the cold tube is completely melted, the salt can be used to reduce the water temperature and sterilize. This schem...

Claims

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Application Information

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IPC IPC(8): A22C13/00
Inventor 李海生
Owner GUANGYUAN HAITIAN IND
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