Production method of fresh-keeping sausage casing

A production method and technology for preserving fresh sausages, which are applied in sausage casings, preservation of meat/fish with chemicals, slaughtering and other directions, can solve the problems of complex process and high production cost, and achieve simple process, low production cost and reduced redness phenomenon. Effect

Inactive Publication Date: 2014-06-25
RUGAO BAXIN CASING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this fresh-keeping method requires a step of making a cooked brine salt solution...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The casing raw materials provided by Rugao Baxin Casing Co., Ltd. are excluded from the intestinal contents, washed with water, soaked, aerated, cured, tied and stored. In the sausage curing process, 2% of the casing quality is added to the casing salt. After salting, binding and storage after the color-protecting agent, the results showed that the total number of colonies in the casing was lower.

Embodiment 2

[0014] The casing raw materials provided by Rugao Baxin Casing Co., Ltd. are excluded from the intestinal content, washed with water, soaked, aerated, cured, tied and stored. In the sausage curing process, 10% of the casing salt is added Salting, tying and storage after saline casing color protector showed that the total number of bacterial colonies in casings was low.

Embodiment 3

[0016] The casing raw materials provided by Rugao Baxin Casing Co., Ltd. are excluded from the intestinal contents, washed with water, soaked, aerated, cured, tied and stored, and 4.5% of the casing weight is added to the casing salt in the sausage curing process. After salting, binding and storage after the color-protecting agent, the results showed that the total number of colonies in the casing was lower.

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PUM

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Abstract

The invention discloses a production method of a fresh-keeping sausage casing. The production method of the fresh-keeping sausage casing is characterized in that in the sausage pickling working procedure, a sausage casing preservative which is 2-10% of the mass of the sausage casing in sausage coating salt is added, and then pickling is carried. The sausage casting preservative provided by the invention can effectively inhibit the growth and breeding of sausage casing halophilic bacteria; moreover, natural extractives are stable in nature, are safe to use, and guarantee the quality of the sausage casing well; three kinds of fresh-keeping reagents with anticorrosion and bacterial inhibition effects are adopted; meanwhile, the breeding of the sausage casing halophilic bacteria is inhibited effectively by utilizing the synergistic effect of the preservatives, thereby preventing the red sausage coating salt phenomenon and protecting the color of the sausage casing; a biological fresh-keeping agent is low in cost, is less in using quantity, and is convenient to prepare; the red stain phenomenon in the sausage storage and transportation process is reduced; the quality of the sausage casing is protected; the economical loss is reduced; the production efficiency is increased; the biological fresh-keeping agent of the sausage casing is added in the stage of charging salt for sausage casing and picking so as to effectively inhibit the breeding of the halophilic bacteria; the process is simple, and the production cost is low.

Description

technical field [0001] The invention relates to a production method of sausage casings, in particular to a production method of fresh-keeping casings. Background technique [0002] Salted sausage casing is one of the traditional export products of our country, and occupies a very important position in the exported agricultural products. For a long time, during the process of pickling, storing and transporting salted casings, due to various reasons, the surface of the casings tends to turn red, even purple and black. This phenomenon is called the salt red phenomenon of casings by enterprises. Although this red substance can be washed off with water, it has seriously affected the sensory quality and product quality of the casing, and caused irreparable losses to the enterprise. At present, the solution to the salt-red casing phenomenon is relatively simple, mostly bleaching the salt-red casing with bleach, but this method will cause damage to the tissue structure of the casin...

Claims

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Application Information

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IPC IPC(8): A22C13/00A23B4/20
Inventor 陆海笑顾永军
Owner RUGAO BAXIN CASING
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