Method for treating natural animal casings

Abstract

The invention discloses a method for treating natural animal casings. Belonging to the technical field of meat processing, the method relates to a treating method for natural animal casings for the exclusive use of meat products. The method comprises the steps of: washing natural animal casings with a hydrochloric acid solution of 36-38 mass percent, with an additive amount of hydrochloric acid of 4-6 wt% of the aqueous solution, soaking and washing the natural animal casings for 5-6 hours, adding sodium carbonate of 3-5 wt% of the aqueous solution, performing a neutralization treatment until without sour. Sausages produced with the natural animal casings treated by the method of the invention are fresh and tender, crisp and soft, tasty, savory and easy to chew, without leaving any residue.

Description

technical field [0001] The invention relates to an animal casing treatment technology, in particular to a special animal casing treatment technology for meat products, and belongs to the technical field of meat product processing. Background technique [0002] Natural animal casings are usually processed from the intestines of goats, sheep, pigs, and cattle. This casing has good smoke permeability, air permeability, and elasticity, and is edible. It can be smoked, dried, and cooked. After smoking, it can appear Good color. At present, the traditional natural casing processing and preservation method is the high-salt method, that is, adding high salt, using the osmotic pressure of high salt, to remove the inherent moisture in the casing, but the osmotic pressure of high salt also removes the moisture in the casing itself, which not only affects the casing. The flavor and freshness of the casing, and many of its own nutrients are also lost with the discharge of water; and aft...

AI Technical Summary

Problems solved by technology

At present, the traditional natural casing processing and preservation method is the high-salt method, that is, adding high salt, using the osmotic pressure of high salt, to remove the inherent moisture in the casing, but the osmotic pressure of high salt also removes the moisture in the casing itself, which not only affects the casing. The flavor and freshness of the casing, and many of its own nutrients are also lost with the discharge of water; and after being washed and rehydrated during use, the body of the casing absorbs external water, so that the original ingredients and flavor of the natural casing are completely lost

The taste of quick-frozen sausage meat products produced by traditionally processed casings is poor, and the casings are not easy to chew