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Process for preparing dried casing with controllable aperture

A technology for making dry casings, which is applied in the field of dry casings with controllable caliber, can solve the problems of insufficient flexibility of dry casings, easy damage, and inability to control the caliber of dry casings, so as to improve taste, increase flexibility, The effect of reducing the binding force

Active Publication Date: 2015-03-18
顺平县志一肠衣技术开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, due to the limitations of the process, the flexibility of the dry casings produced is not high enough, and it is easy to be damaged and become a waste product when shrinking; Fine-caliber dry casings, let alone control the caliber of the dry casings as desired according to the caliber of the sausage to be made

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] a. Immerse 100 parts by weight of salt casings in clean water, adjust the pH value to 2 with glacial acetic acid, soak for 2 hours, then wash, immerse in clean water again, adjust the pH value to 11 with sodium hydroxide, soak for 2 hours, and use Wash with water, then add 0.8 parts of glycerin, and stir evenly to obtain the primary casing;

[0021] b. Put the primary casing on the tubular mold with a stainless steel sleeve, and then put it in a drying room and dry it at 40°C;

[0022] c. After taking it out of the drying room, cool it at room temperature (about 20°C). After cooling down to room temperature, spray and humidify it with a centrifugal fog-making fan to demould;

[0023] d. Shrink the casing after demoulding onto a thin plastic tube with a target outer diameter by hand, such as a target outer diameter of 25 mm (the outer diameter of a common plastic thin tube is 25-60 mm);

[0024] e. Let the casing shrunk on the thin plastic tube stand for aging at a temp...

Embodiment 2

[0027] a. Immerse 100 parts by weight of salt casings in clear water, adjust the pH value to 3 with glacial acetic acid, soak for 4 hours, then wash, immerse in clear water again, adjust the pH value to 13 with sodium hydroxide, soak for 5 hours, and use Wash with water, then add 1.2 parts of glycerin, stir evenly to obtain primary casing;

[0028] b. Use a stainless steel sleeve to put the primary casing on the tubular mold. The inner wall of the tubular mold is a round tube, and the outer wall is provided with ribs and grooves at intervals along the radial direction, and then put it in a drying room and dry it at 60°C until the casing The inner and outer walls are warm, slippery and dry;

[0029] c. After taking it out of the drying room, cool it at room temperature (about 25°C). After cooling down to room temperature, spray and humidify it with a centrifugal fog-making fan to demould;

[0030] d. Shrink the casing after demoulding onto the thin plastic tube with the target...

Embodiment 3

[0034] a. Immerse 100 parts by weight of salt casings in clean water, adjust the pH value to 2.5 with glacial acetic acid, soak for 12 hours, then wash, immerse in clean water again, adjust the pH value to 12 with sodium hydroxide, soak for 4 hours, and use Wash with water, then add 1.0 parts of glycerin, stir evenly to obtain primary casing;

[0035] b. Use a stainless steel sleeve to put the primary casing on the mesh pipe on the tubular mold. The inner wall of the tubular mold is a round pipe, and the outer wall is provided with ribs and grooves at intervals along the radial direction. The tubular mold is covered with mesh pipes, and the mesh pipes are evenly distributed There are rhombus or ellipse grids, and then put into the drying room and dry at 50°C until the inner and outer walls of the casing are warm and dry;

[0036] c. After taking it out of the drying room, cool it at room temperature (about 30°C). After cooling down to room temperature, spray and humidify it wi...

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PUM

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Abstract

The invention discloses a process for preparing dried casing with a controllable aperture. The process comprises the following steps: firstly, soaking salted casing in clear water, regulating the pH value to 2-3 by using glacial acetic acid, clearing the soaked salted casing, soaking the casing in clear water again, regulating the pH value to 11-13 by using sodium hydroxide, clearing the casing with clear water again, adding glycerinum, and stirring uniformly to obtain primary casing; sleeving a tubular mould by he primary casing, and drying the primary casing at 40-60 DEG C; cooling the primary casing to the room temperature, and dehumidifying to demould; manually necking or necking the demoulded casing on a thin plastic pipe with a target outside diameter by a necking machine, and standing and ageing the casing necked on the thin plastic pipe at the temperature of 65-85 DEG C for 2-6 hours; and finally performing moisture preservation package or vacuum package. The casing prepared by the process is good in toughness and cannot be easily damaged during necking, and dried casing with various apertures can be customized without depending on the aperture of the raw material salted casing.

Description

technical field [0001] The invention relates to the field of sausage food, in particular to a process for making dry casings with controllable caliber. Background technique [0002] Casing is a livestock product scraped from the large and small intestines of pigs, sheep, cattle and other livestock, and is mainly used as a coat for stuffing sausages and enemas. Casings are generally divided into salt casings and dry casings. When salt casings are processed, the fresh intestines need to be washed, soaked for 18 to 24 hours, then stripped and scraped, then rinsed, cut off the damaged intestines, and several intestines are connected into one, and then After being salted with refined salt for a day and night, the semi-finished sausage is obtained, and then the finished sausage casing is obtained through the processes of rinsing, scraping, and draining again. Dry casings need to use sodium hydroxide to remove grease, desalinate, dry, shrink and pack the above-mentioned salt casin...

Claims

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Application Information

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IPC IPC(8): A22C13/00
CPCA22C13/0026A23C13/00
Inventor 史宏志
Owner 顺平县志一肠衣技术开发有限公司
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