Manufacturing process of artificial collagen sausage casing

Abstract

The invention discloses a manufacturing process of an artificial collagen sausage casing. The process comprises the steps of collagen preparing, collagen molecular filling material adding, and sausage casing forming. The collagen preparing step comprises the processes of: animal skin sorting, sterilizing, washing, manual skin cutting, crushing, stirring, acidifying, enzymolysis, secondary washing, and fiber-removing treating. When the manufacturing process of the artificial collagen sausage casing is implemented, artificial collagen sausage casings with advantages of good safety, good sanitation, good air permeability, uniform thickness, and non-significant heat-shrinkage can be produced.

Description

technical field [0001] The invention relates to a manufacturing process of an artificial collagen sausage casing. technical background [0002] The production method of ordinary collagen casings mainly includes cleaning animal hides, acid-base treatment to obtain uniform collagen, adding additives, extruding, drying, shrinking or folding, packaging, etc. , but according to the classification of production methods, it is generally divided into dry method and wet method. At present, the countries that adopt dry method include the United States, Germany, Poland, etc., and those that use wet method include Britain and Australia. Both methods have their own advantages, but they also have disadvantages respectively. The moisture content of dry-process collagen is controlled to be low before forming the casing, which is about 90%. This kind of collagen raw material has high viscosity and needs to be adjusted with chemical substances and cellulose. The equipment required for produc...

AI Technical Summary

Problems solved by technology

The moisture content of dry-process collagen is controlled to be low before forming the casing, which is about 90%. This kind of collagen raw material has high viscosity and needs to be adjusted with chemical substances and cellulose. The equipment required for production is huge and the structure is complex. The hardness is relatively high, which is quite different from the performance of natural casings. It is not suitable for making Cantonese-style sausages that are popular with oriental people. The key point is that the casings are prone to heat shrinkage and bursting during the production of collagen casings; wet production requires collagen before forming casings. The moisture content is above 95%, the viscosity is small, the collagen treatment process is easy, but the strength is low, the product quality is not easy to stabilize, and the methods and equipment for the later setting treatment are more complicated and time-consuming, especially adding curing agents and plasticizers food safety hazards