Processing process of natural sausage casings

A processing technology and natural technology, applied in sausage casings, processed meat, slaughtering, etc., can solve problems such as hidden dangers in casing preservation, uneven force or strong external influence on scraping, and inability to ensure complete separation of casings, etc., to achieve improved The effect of production efficiency, good color and simple processing technology

Inactive Publication Date: 2014-08-13
XUZHOU HUAHONG FOOD
View PDF4 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this method is: manual scraping, due to the uneven force or the scraping is greatly affected by the outside world, it cannot ensure that the formed casing is completely separated from other tissues, leaving hidden dangers for the quality and subsequent preservation of the casing

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] The processing technology of a sausage natural sausage casing according to the present invention, the original intestine is cleaned→soaked→remove the mucous membrane layer and muscle layer in the intestine→high-pressure water irrigation→water inspection→measurement code→pickle→store in a barrel, the removal of intestinal The mucosal layer and muscle layer are removed by the combination of repeated freezing and thawing of physical method and biological enzyme digestion method of chemical method. The repeated freezing and thawing of physical method can effectively break the wet cell membrane and release the cell content, which is beneficial to the next chemical method. Bio-enzyme digestion to destroy the cell membrane and organelle structure in the tissue, so that the cells and the matrix are separated to produce decellularization, and then the intestinal tissue is washed out by high-pressure water irrigation. This process is conducive to the rapid removal of tissues other ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a processing process of natural sausage casings. The processing process comprises the steps of cleaning primitive intestines, soaking, removing mucous layers and muscle layers from intestines, flushing by high-pressure water filling, checking by water filling, measuring the size, pickling, and discharging from a bucket and storing, wherein a physical repeated freeze-thaw method is combined with a chemical bioenzyme digestion method in the process of removing the mucous layers and the muscle layers from the intestines. The processing process is simple; due to the physical repeated freeze-thaw method, cell membranes can be effectively broken, cell contents are released, and the subsequent chemical bioenzyme digestion method can be conveniently carried out, so that cell membranes and organelle structures in tissues can be broken and cells can be separated from matrixes to generate a cell removal effect; the tissues in the intestines are flushed out by adopting the high-pressure water filling process; the process is favorable for quickly removing the tissues except for the casings to obtain light, thin and transparent casings with good color and luster; in addition, the large-scale modern production of the casings can be realized, and the industry development is promoted while the production efficiency is improved.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a sausage natural sausage casing processing technology, which belongs to the technical field of food processing. Background technique [0002] Casings are packaging materials for sausage meat products, which can be divided into natural casings and artificial casings. Among them, the natural casing is the longest small intestine in the viscera of healthy animals for deep processing. Generally, the small intestine of sheep is called sheep casing, and the small intestine of pig is called pig casing. In the past, cow intestine and horse intestine were used as casing. The natural casing has the characteristics of suitable toughness, high elasticity, moderate caliber, good air permeability, and crispy taste. At the same time, the casing itself is composed of animal meat fiber, which is integrated with the packaged sausage products and can be eaten directly. It is green and environmentall...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A22C13/00
Inventor 邓克伦
Owner XUZHOU HUAHONG FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap