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Method for processing and preserving salted sausage casing

A preservation method and technology of salt casings, which are applied in the processing of meat, sausage casings, and preservation of meat/fish with chemicals, etc., can solve the problems of dull color of casings, affect the quality of casings, and can not play a role in heat dissipation, so as to prolong the storage time. Effect

Active Publication Date: 2012-08-08
RUGAO YONGXING CASING
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AI Technical Summary

Problems solved by technology

The disadvantage of this method is: the packaging tube is made of plastic, which cannot play a good heat dissipation effect, so the color of the casing is obviously dim, and when the temperature is too high, even rotten phenomenon will seriously affect the quality of the casing and shorten the storage period of the casing

Method used

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Effect test

Embodiment Construction

[0007] The processing process of salt casings is roughly as follows: wash the fresh intestines, then soak them for 19 to 21 hours, then peel and scrape them. When peeling and scraping, the intestine can be divided into four layers: mucosa, submucosa, muscular layer and serosa from inside to outside. When processing the salt casings of pigs and sheep, only the submucosa is left, and the other 3 layers are scraped off. Then rinse it, water it for inspection, cut off the damaged intestines with holes, and make a handful for every 5 or 10 pieces (the total length is about 90 meters), then salt them with about 0.5 kg of refined salt, and put them in a closed container. Finally, the container is filled with a mixed gas, which is composed of 20-30% carbon dioxide, 10-30% nitrogen and 40-70% oxygen. The preferred solution is: the concentration of carbon dioxide is 23%, the concentration of nitrogen is 27%, and the concentration of oxygen is 50%.

[0008] The sausage casings produced...

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Abstract

The invention relates to a method for processing and preserving a salted sausage casing, which comprises the steps of cleaning, peeling, scraping, flushing, filling water to inspect, salting and storing. The method is characterized in that the sausage casing is placed in an airtight container in storage, and mixed gas is filled into the container and formed by mixing 20-30% of carbon dioxide, 10-30% of nitrogen and 40-70% of oxygen by concentration. Bacterium pseudomonas putida, achromobacter, proteus and the like which arouse putrefaction of the sausage casing are subjected to obvious inhibition in 20-30% of carbon dioxide, simultaneously excessive carbon dioxide is prevented from promoting growth of Clostridium botulinum, lactobacillus and other anaerobes, and the nitrogen and the oxygen of corresponding concentration are matched to enable the salt sausage casing to be located in the reasonable environment and inhibit deterioration and decomposition, thereby achieving storage, retaining freshness and prolonging the preserving time. The longest preserving period is up to 17 months, the sausage casing is not oxidized, free of heat and redness within the preserving period, and the bacterium content meets the standard.

Description

technical field [0001] The invention relates to a method for processing and preserving salt casings, in particular to a method for processing and preserving salt casings which can prolong the storage time of casings. Background technique [0002] When it comes to casing treatment, the casings are simply soaked in brine and boxed in regular plastic barrels. The disadvantage of this method is: the packaging tube is made of plastic, which can not play a good heat dissipation effect, so the color of the casing is obviously dim, and when the temperature is too high, even rotten phenomenon will seriously affect the quality of the casing and shorten the storage period of the casing. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for processing and preserving salt casings that can prolong the storage time of casings. [0004] In order to solve the above technical problems, the technical solution of the present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/16A22C13/00
Inventor 费苹费正海陈银芳费正明陈明全陈跃建
Owner RUGAO YONGXING CASING
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