Edible collagen casing and production method thereof

A collagen and edibility technology, applied in sausage casings, food preparation, food science, etc., can solve the problems of not revealing the unique flavor of sausages, limited resources of natural casings, and no micropores, etc., to achieve good elasticity, convenient operation, good taste effect

Active Publication Date: 2012-10-24
HANDAN DIKE CASING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind of natural casing has limited resources and high cost; in order to make the casing not easy to break and reduce production costs, people invented ordinary collagen casing, but this casing does not have micropores and cannot reveal the unique flavor of sausage

Method used

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  • Edible collagen casing and production method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0036] Animal endothelium 90kg, edible bamboo cellulose 4.5kg, edible glycerin 4.5kg, sodium carboxymethylcellulose 0.27kg, saturated lime water 135kg, citric acid 13.5kg.

Embodiment 2

[0038] Animal endothelial 100kg, edible bamboo cellulose 5kg, edible glycerin 5kg, sodium carboxymethyl cellulose 0.3kg, saturated lime water 150kg, citric acid 15kg.

Embodiment 3

[0040] Animal endothelium 110kg, edible bamboo cellulose 5.5kg, edible glycerin 5.5kg, sodium carboxymethylcellulose 0.33kg, saturated lime water 165kg, citric acid 16.5kg.

[0041] If the sausage casing needs to be produced in large quantities by the present invention, the content can be increased according to the above-mentioned raw material formula.

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Abstract

The invention relates to an edible collagen casing and a production method thereof. The raw materials of the casing comprises animal endothelia, edible bamboo cellulose fiber, edible glycerin, carboxymethylcellulose sodium, saturated limewater and citric acid, wherein the mass percentage of citric acid is 99.9%, and the surface of the casing is provided with tubular film skins having micropores. The production method for the casing comprises the steps of removing oil and fat from the animal endothelia; washing clean via clear water; acidifying and swelling; cutting into slices; refrigerating; filtering and refining; adding the edible bamboo cellulose fiber, edible glycerin and carboxymethylcellulose sodium; stirring and mixing evenly; refrigerating for two hours; stirring with high-speed rotary knife stirrer; extrusion forming; and folding, testing, packaging and warehousing after drying. The edible collagen casing has the advantages of flavor and permeability of natural casing, low cost and good mouthfeel, and is not easy to smash.

Description

technical field [0001] The invention relates to a sausage casing and a production method thereof, in particular to an edible collagen casing and a production method thereof. Background technique [0002] At present, because the natural casing itself has micropores, it is called natural molecular sieve; and in the sausage production process, the casing has micropores that can gradually seep out the moisture in the meat to form the unique flavor of the sausage, so the existing sausage production The process mainly uses natural casings. However, the resources of this natural casing are limited and the cost is high; in order to make the casing not easy to break and reduce the production cost, people have invented a common collagen casing, but this casing does not have micropores and cannot reveal the unique flavor of the sausage. The above are the deficiencies in the prior art. Contents of the invention [0003] The purpose of the present invention is: to overcome the defici...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/314A22C13/00A23L13/20A23L13/40
Inventor 陈桂亮
Owner HANDAN DIKE CASING
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