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Casing processing preservation method

A preservation method and casing technology, which is applied in the direction of preserving meat/fish with chemicals, can solve problems such as dull color of the casing, affect the quality of the casing, and cannot play a role in heat dissipation, etc., and achieve the effect of prolonging the storage time

Inactive Publication Date: 2014-07-23
JIANGSU LIANZHONG CASING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this method is: the packaging tube is made of plastic, which cannot play a good heat dissipation effect, so the color of the casing is obviously dim, and when the temperature is too high, even rotten phenomenon will seriously affect the quality of the casing and shorten the storage period of the casing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Clean the fresh intestines, soak them for 20 hours, and then peel and scrape them. When peeling and scraping, the intestine can be divided into four layers: mucosa, submucosa, muscular layer and serosa from inside to outside. Then wash it clean, test it with water, cut off the damaged intestines with holes, and make a handful for every 5 (the total length is about 90 meters), then salt them with 0.5 kg of refined salt, and put them in a closed container. Finally, fill the container with a mixture of 20% carbon dioxide, 50% nitrogen and 20% oxygen. Sampling and testing the casings are light red, white or milky white, the visual effect is good; pulling, the toughness is sufficient; checking the bacteria content, all meet the standard.

Embodiment 2

[0017] After processing according to the sausage casing processing method described in Example 1, put the casing into an airtight container. Fill the container with a mixture of 23% carbon dioxide, 57% nitrogen and 21% oxygen. Sampling and testing the casings are light red, white or milky white, the visual effect is good; pulling, the toughness is sufficient; checking the bacteria content, all meet the standard.

Embodiment 3

[0019] After processing according to the sausage casing processing method described in Example 1, put the casing into an airtight container. Fill the container with a mixture of 25% carbon dioxide, 55% nitrogen and 25% oxygen. Sampling and testing the casings are light red, white or milky white, the visual effect is good; pulling, the toughness is sufficient; checking the bacteria content, all meet the standard.

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PUM

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Abstract

The invention discloses a casing processing preservation method. The method comprises the processes of washing, immersing, scraping, flushing, water filling examination, salting and storage; and in the storage process, casings are placed in a sealed container, an alkaline solution with the pH value of 11-13 is added into the container, a mixed gas is finally introduced, and the mixed gas comprises carbon dioxide, oxygen and nitrogen. The casings obviously inhibit bacteria causing casing corruption, comprising Pseudomonas pseudoacaligenes, Achromobacter sp, proteusbacillus vulgaris and the like in a carbon dioxide gas with the concentration of 20-25%, can also avoid the promotion of the growth of anaerobic bacteria comprising Clostridium botulinum, Bacillus acidi lactic and the like due to too much carbon dioxide, and cooperate with corresponding concentrations of nitrogen and oxygen to make the casings in suitable environment in order to inhibit deterioration and corruption, so storage freshness keeping is realized, thereby the preservation time is prolonged. The longest freshness keeping time is 20 months, and the casings have the characteristics of no oxidation, no heating or red phenomenon, and realization of the bacterial content reaching standards within the freshness keeping time.

Description

technical field [0001] The invention relates to a method for processing and storing casings, in particular to a method for processing and storing casings which can prolong the storage time of casings. Background technique [0002] A tough translucent film scraped from the large and small intestines of livestock. According to the animal category, it can be divided into pig casings, sheep casings and cattle casings, and can be divided into small casings and large casings. It is mainly used as a coat for stuffing sausages and enemas; sheep casings can also be made into guts for making tennis racket strings, bowstrings, musical instrument strings, and surgical sutures. China has processed casings for more than a hundred years. Pig casings are mostly produced in East China and Central China; sheep casings are mostly produced in North China, Northeast China and Inner Mongolia. Originally used only for bowstrings and cotton strings, production was limited. In the early 20th cent...

Claims

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Application Information

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IPC IPC(8): A23B4/16A23B4/24
Inventor 陆海笑顾永军
Owner JIANGSU LIANZHONG CASING
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