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Process for obtaining artificial sausage casings for food, artificial casings obtained and products obtained therefrom

一种肠衣、人造的技术，应用在香肠肠衣、制作香肠肠衣、香肠肠衣挤压等方向，能够解决有经济成本、消耗时间等问题

Inactive Publication Date: 2016-08-03
VISCOFAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In addition to the aforementioned casing disadvantages for the producer, the consumer of said casings also needs to have and keep in stock a certain quantity of casings for each caliber of product to be filled, from a logistical and of course economical point of view. The point of view becomes a disadvantage, because changing the caliber means consuming time and has an economic cost in production

Method used

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  • Process for obtaining artificial sausage casings for food, artificial casings obtained and products obtained therefrom
  • Process for obtaining artificial sausage casings for food, artificial casings obtained and products obtained therefrom
  • Process for obtaining artificial sausage casings for food, artificial casings obtained and products obtained therefrom

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1a

[0047] Example 1a: Porcine Collagen Sausage Casing

[0048] Example 1a used as starting material a fibrous collagen acidic paste derived from the salted hides of adult porcine animals, especially breeding sows, prepared according to the technique described in British Patent Application No. GB-2359241-A. The skins were first desalted with tap water in a rotary washing drum until the chloride level in the effluent reached a value below 0.2%.

[0049] The collagen paste used (the composition of which can be found in Table 1) is passed through an output slot having a hexagonal shape (for example as described in the accompanying drawings) and through an extrusion slot having a circular or annular shape (for example those used in the state of the art), the extrusion head has a similar rotating element associated with the two slots (as known in the state of the art) to position Collagen fibers.

[0050] Table I. Composition of collagen paste

[0051]

Relative to the w...

Embodiment 1b

[0058] Example 1b: Performance of the casings in meat filling and processing

[0059] In this example, the two types of casings obtained in Example 1a (control casing and hexagonal casing) had been filled with common meat paste for Frankfurtersausage. For this, the VEMAG-ROBBY2 stuffer was used. Both casings have been filled to a nominal initial diameter of 25.8 mm at a rate of 80 parts / minute, using the brake control of the filling machine for this. The control raised the filling pressure in the control casing, which responded by slightly increasing its caliber. Using a similar pressure, the response of the hexagonal casing was a significant increase in caliber, whereas when the pressure was held constant, the caliber remained the same.

[0060] In these cases, the longitudinal traction of the two casings was maintained at a similar value, which enabled the proper properties of the casings during the subsequent processing of the two batches of sausage.

[0061] The results...

Embodiment 2a

[0066] Example 2a: Bovine Collagen Sausage Casing

[0067] Example 2a using an acidic paste of fibrous collagen derived from hides of bovine animals prepared according to the techniques described in any one of U.S. Patent Application Nos. US-3235641-A, US-3579358-A and US-3930035-A things as raw materials.

[0068] The collagen paste (whose composition can be found in Table III) was extruded through the same separate extrusion heads as in Example 1a, one of them being a slot with a standard circular shape and the other a hexagonal Shaped slots.

[0069] Table III. Composition of collagen paste

[0070]

Relative to the weight % of extrudable gel

collagen

9,50

Glycerin

1,52

Glyoxal

0,029

[0071] The casings were subjected to the same coagulation, curing and drying process as in Example 1a before winding. The scalar caliber obtained is 24mm.

[0072] Physical parameters were subsequently measured by the same general techn...

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Abstract

Process for obtaining artificial sausage casings for food products and artificial casings obtained using said method, said method comprising extruding a gel through an output slot (1) having a closed polygonal and non-circular geometry, obtaining tubular a membrane (2) having a circular cross-section by the action of pressure exerted by a fluid injected into said hollow tubular membrane (2), so that the obtained artificial casing has a high expansion capacity in its cross-section, and While maintaining the same longitudinal traction characteristics as casings obtained using circular slots of the same diameter.

Description

technical field [0001] The invention has application in the food industry, more specifically in the field of producing artificial casings for filling food products. Background technique [0002] Today, the use of artificial casings for stuffing meat products is gradually replacing the use of natural casings due to the industrial advantages of artificial casings from a health and economic point of view. [0003] Of the currently known artificial casings, man-made fibrous collagen casings derived from the hide of animals pig or cow are the most widely used in the meat industry due to their good properties when filling and processing the stuffed meat products and due to their natural appearance. On the other hand, in addition to the presence of edible collagen casings, collagen casings can also be processed in the same way as natural casings to obtain a wide variety of food products, including cooked (cocidos), fresh, cured (curados), Dried or smoked (ahumados) products, and p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A22C13/00A22C11/00A23L13/60B29C48/10
CPCA22C2013/002A22C13/0016B29C48/10B29C48/0018B29C48/32B29C48/355A22C13/0006A22C11/00A22C13/00A22C11/02
Inventor 扬·伊纳基·加西亚马丁内斯卡洛斯·玛丽亚·隆戈阿雷索
Owner VISCOFAN
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