Process for preparing dried casing with ultra large aperture

Abstract

The invention discloses a process for preparing dried casing with an ultra large aperture. The process comprises the following steps: firstly, washing salted casing with clear water, sleeving a tapered increaser by the salted casing to expand the aperture, and lubricating the expanded salted casing by using an acetic acid solution with a pH value of 2-3; then soaking the expanded casing in a sodium hydroxide solution with a pH value of 11-13, and washing the expanded casing with clear water; sleeving a sleeve by the washed casing, sleeving the washed casing from the head end of a bar-shaped mould and pulling out the washed casing from the tail end of the bar-shaped mould, then rotating the sleeve for 180 degrees, knotting the casing and reversely arranging the casing on the head end of the bar-shaped mould in a sleeving manner through the sleeve, cutting off the casing to obtain upper mould casing; finally air drying or drying the upper mould casing, and then demoulding to obtain the dried casing with an ultra large aperture. According to the process, dried casing with an aperture of 55-60mm can be efficiently and quickly prepared, the yield is high, and the dried casing is suitable for mass production.

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 salted casings and dry casings. During the processing of salted casings, fresh intestines need to be washed, soaked, peeled and scraped, and then salted and drained to obtain finished salted casings. Dry casings need to use sodium hydroxide to remove grease, desalt, dry and pack the above-mentioned salted casings. Compared with salted casings, dry casings have a longer shelf life, and the taste is better due to the removal of fat, and the weight is easy to store and transport, so it is favored by more and more users. In the existing technology, the production caliber of dry casings ...

AI Technical Summary

Problems solved by technology

In the existing technology, the production caliber of dry casings generally depends on the salted casings used. Although the salted casings themselves have certain elasticity and can be properly expanded and contracted, the range of expansion and contraction is limited. Expansion beyond this range is often Rupture the casing, resulting in waste

Therefore, the diameter of common large-caliber dry casings on the market is generally below 50 mm, and there are few dry casings with a diameter of 55 mm. In the prior art literature, there is no relevant caliber of more than 55 mm dry casings. It cannot meet the needs of making large-caliber sausages very well.

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