Natural casing irradiation fresh-keeping method

A fresh-keeping method and sausage casing technology, which is applied in the direction of preserving meat/fish through radiation/electrical treatment, etc., can solve the problems of non-existence, and achieve the effects of prolonging the shelf life, inhibiting growth, and avoiding the use of preservatives

Inactive Publication Date: 2012-07-04
YANGZHOU UNIV
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Problems solved by technology

[0005] Although the irradiation method has certain advantages over other preservation methods, it is not a "universal umbrella". Due to the differences in the pre-preservation c

Method used

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  • Natural casing irradiation fresh-keeping method

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Effect test

Embodiment 1

[0019] A method of irradiating fresh-keeping natural casings: irradiating casings that have been pickled, drained, and bagged as finished products at room temperature, and adopting the continuous irradiation method of automatic back and forth storage and storage hanging chains, and the electrical parameter of the hanging chain speed is 12- 24Hz, the irradiation time is 2-5h; the irradiation dose of the sausage casing in each bag is 1.5-3kGy; the unevenness of the same batch of products treated with the same irradiation dose is 1.1-1.4.

[0020] The sausage casing is preferably a casing that does not contain sundries, has no peculiar smell and has no mildew phenomenon.

[0021] The electrical parameter of the suspension chain speed is preferably 18Hz.

[0022] The irradiation time is preferably 2.5h.

[0023] The irradiation dose of each bag of the casing sample is preferably 2 kGy.

[0024] The unevenness of the same batch of products treated with the same radiation dose is ...

Embodiment 2

[0026] Choose casings that do not contain sundries, foreign matter, and mildew, and inoculate 10% halophilic bacteria culture solution into the casings according to the quality of the casings, and divide them into 6 groups according to the requirements, namely samples 1-6, and samples 1-3 do not Irradiation treatment, sample 4-6 irradiation treatment. The irradiation parameters are set as follows: the continuous irradiation method of the suspension chain with automatic front and rear turning and accumulation is selected, the electrical parameter of the suspension chain speed is 18Hz, and the irradiation time is 2.5h; the irradiation dose of the casing sample is 2kGy; the unevenness of the same batch of products is 1.2.

[0027] Casing raw materials: provided by Rugao Baxin Casing Co., Ltd.;

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Abstract

The invention relates to a natural casing irradiation fresh-keeping method and belongs to the technical field of irradiation and quality guarantee. Irradiation treatment is carried out to casing at a normal temperature after pickling, draining and finished product bagging, an automatic forward-overturning and backward-overturning stacking type hanging chain is chosen to carry out continuous irradiation, the speed electrical parameter of the hanging chain is 12-24Hz, the irradiation time is 2-5h, the irradiation dose of each bag of casing is 1.5-3KGy, and unevenness of products of the same batch is 1.1-1.4. Full-automatic control is carried out in a movement mode of irradiating the bagged casing, irradiation efficiency is improved, processing costs are reduced, growth of halophilic bacteria of the casing is effectively restrained, and red stain of the casing is avoided. The natural casing irradiation fresh-keeping method is low in cost and runs conveniently, color deterioration degree of the casing during the storage process is low, adverse impact of the outside environmental conditions on the casing can be effectively overcome, economic loss is reduced, and production benefit is increased.

Description

technical field [0001] The invention relates to a fresh-keeping method for sausage casings, in particular to a method for obtaining fresh-keeping sausage casings through irradiation technology. Background technique [0002] Salted sausage casing is one of the traditional export products of our country, and occupies a very important position in the exported agricultural products. For a long time, during the process of pickling, storing and transporting salted casings, due to various reasons, the surface of the casings tends to turn red, even purple and black. This phenomenon is called the salt red phenomenon of casings by enterprises. Although this red substance can be washed off with water, it has seriously affected the sensory quality and product quality of the casing, and caused irreparable losses to the enterprise. [0003] At present, the solution to the salt-red casing phenomenon is relatively simple, mostly bleaching the salt-red casing with bleach, but this method wi...

Claims

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Application Information

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IPC IPC(8): A23B4/015
Inventor 汪志君葛庆丰曹宏崔保威
Owner YANGZHOU UNIV
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