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Sodium alga acid edible sausage casing and preparing method thereof

The technology of sodium alginate and sausage casing is applied in the edible packaging of food and the field of food, which can solve the problems of hidden danger of food safety, complicated production method and high production cost, and achieves the effects of simple production, prevention of hypertension and excellent performance.

Active Publication Date: 2015-04-15
QINGDAO BRIGHT MOON SEAWEED BIO HEALTH TECH GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the nature of artificial collagen casings is very close to that of natural casings, and it also has edibility, good water vapor permeability, heat shrinkability and adhesion to meat fillings, but it also has complex production methods and high production costs. 1. The defect that the sausage is easy to crack when cooking, and the production process often uses cross-linking agent glutaraldehyde, etc., and there are certain food safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Weigh 0.6g of sodium alginate with a viscosity of 208 mPa.s, 0.2g of xanthan gum, 0.2g of CMC, 0.1g of gelatin, 0.05g of SDS, 0.05g of TG enzyme, 1.0mg of glycerin, add 100ml of distilled water, heat and mix evenly, dissolve and filter , vacuum pumping. Inject the prepared sodium alginate mixed solution into a special annular spray device, then spray it evenly and continuously into 10% calcium chloride solution and let it stand for 3 minutes, then take out the casing, put it in clean water and clean it. Finally, put the casing into a drying device at 50°C for about 45 minutes to dry, so that the final moisture content of the casing is controlled at 35%.

Embodiment 2

[0037] Weigh 1.2g of sodium alginate with a viscosity of 208 mPa.s, 0.5g of xanthan gum, 0.2g of CMC, 0.1g of gelatin, 0.05g of SDS, 0.05g of TG enzyme, 1.0mg of glycerin, add 100ml of distilled water and heat, stir and mix well. Dissolved, filtered and vacuum pumped. Inject the prepared sodium alginate mixed solution into a special annular spray device, then spray it evenly and continuously into 10% calcium chloride solution and let it stand for 3 minutes, then take out the casing, put it in clean water and clean it. Finally, put the casing into a drying device at 50°C for about 45 minutes to dry, so that the final moisture content of the casing is controlled at 35%.

Embodiment 3

[0039] Weigh 0.6g of sodium alginate with a viscosity of 268 mPa.s, 0.2g of xanthan gum, 0.3g of CMC, 0.1g of gelatin, 0.05g of SDS, 0.05g of TG enzyme, 1.0mg of glycerin and 100ml of distilled water, heat and stir to mix evenly. Dissolved, filtered and vacuum pumped. Inject the prepared sodium alginate mixed solution into a special annular spray device, then spray it evenly and continuously into 15% calcium chloride solution and let it stand for 3 minutes, then take out the casing, put it in clean water and clean it, Finally, put the casing into a drying device at 50°C for about 45 minutes to dry, so that the final moisture content of the casing is controlled at 35%.

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Abstract

The invention provides a sodium alga acid edible sausage casing and a preparing method of the sodium alga acid edible sausage casing. The sodium alga acid edible sausage casing comprises, by weight, 0.5%-5% of sodium alga acid, 1.03%-16% of plasticizer, 0.21%-5% of fortifier and the balance water. The invention further discloses the preparing method of the sodium alga acid edible sausage casing. Compared with a natural sausage casing, the prepared edible sausage casing has the advantages of being high in strength, good in toughness and the like and compared with a manmade sausage casing, the prepared edible sausage casing has the advantages of being wide in source, low in cost, natural, healthy and the like.

Description

technical field [0001] The invention mainly relates to the field of food, especially relates to the field of edible packaging of food, is a technique for preparing edible casings by using sodium alginate, an edible casing of sodium alginate and a preparation method thereof. Background technique [0002] Sausage casings can be made of various materials, which can be divided into two categories: natural casings and artificial casings according to the source of casing materials. [0003] Natural casings are salted or dried from the intestines and bladders of pigs, cattle, and sheep after removing the mucous membranes. They are the earliest casings to be used. It is characterized by edibility, permeability, heat shrinkage and adhesion to meat stuffing. Therefore, during the sausage processing process, the internal moisture can be discharged through the casing. When smoking, the special aromatic substances contained in the smoke can penetrate into the meat filling through the ca...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A22C13/00
Inventor 于功明刘洪武范素琴
Owner QINGDAO BRIGHT MOON SEAWEED BIO HEALTH TECH GRP CO LTD
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