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A kind of production technology of dry sausage casing

A production process and sausage casing technology, which is applied to the production process of dry sausage casings, can solve the problems of insufficient flexibility, easy bursting, and uneven color of the sausage casing, and achieve the effects of increasing flexibility, reducing water consumption, and uniform and beautiful color.

Active Publication Date: 2017-02-22
HEILONGJIANG YUANGUANG CASING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of uneven yellowing of casings, insufficient flexibility, and easy bursting during enema, the invention provides a production process for dry casings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Put the salted sausage casing into clean water to wash off the salt;

[0023] (2) Rinse the impregnated casing in a hydrochloric acid solution with a pH value of 4 for 1 hour;

[0024] (3) Take it out and wash it with water until the pH value is 5;

[0025] (4) Rinse the cleaned casings in a sodium hydroxide solution with a pH value of 9 for 1 hour;

[0026] (5) Take it out and wash it with water until the pH value is 7;

[0027] (6) Put the cleaned casings on the drying mold and dry them at 45°C for 2 hours;

[0028] (7) Then heat up to 70°C and dry for 4 hours;

[0029] (8) After drying, adjust the humidity to 45%, and remove the casing after the casing temperature drops to room temperature;

[0030] (9) Light inspection for casing shaping after stripping;

[0031] (10) Put the casing after plastic inspection on the plastic tube, put it in a plastic bag and seal it;

[0032] (11) Finally put it into a large box for packaging.

Embodiment 2

[0034] (1) Put the salted sausage casing into clean water to wash off the salt;

[0035] (2) Rinse the impregnated casing in a hydrochloric acid solution with a pH value of 3 for 2 hours;

[0036] (3) Take it out and wash it with water until the pH value is 6;

[0037] (4) Rinse the cleaned casings in a sodium hydroxide solution with a pH value of 10 for 2 hours;

[0038] (5) Take it out and wash it with water until the pH value is 7;

[0039] (6) Put the cleaned casings on the drying mold and dry them at 55°C for 3 hours;

[0040] (7) Then heat up to 80°C and dry for 3 hours;

[0041] (8) After drying, adjust the humidity to 50%, and remove the casing after the casing temperature drops to room temperature;

[0042] (9) Light inspection for casing shaping after stripping;

[0043] (10) Put the casing after plastic inspection on the plastic tube, put it in a plastic bag and seal it;

[0044] (11) Finally put it into a large box for packaging.

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PUM

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Abstract

The invention discloses a production process of a dried sausage casing. The production process comprises the following steps of: (1) placing a salted sausage casing into clear water to clean salt; (2) placing the cleaned sausage casing into a hydrochloric acid solution, and rinsing for 1-2 hours; (3) taking out, and cleaning by using the clear water till a pH value is 5-6; (4) placing the cleaned sausage casing into a sodium hydroxide solution, and rinsing for 1-2 hours; (5) taking out, and cleaning by using the clear water till the pH value is 7-8; (6) sleeving the cleaned sausage casing on a drying mould, and drying at the temperature of 40-60 DEG C for 2-3 hours; (7) then increasing the temperature to 70-80 DEG C, and drying for 3-4 hours; (8) drying, then regulating humidity within a range of 45%-50%, and after the temperature of the sausage casing is reduced to room temperature, demoulding to obtain the dried sausage casing. The dried sausage casing produced through the production process disclosed by the invention is white, uniform and beautiful in color. By neutralizing alkali by using acid, the production process disclosed by the invention can be used for enhancing the flexibility of a product, enabling the color to be white, uniform and beautiful, reducing the used water and fast enabling the sausage casing to achieve pH neutrality to conveniently carry out next-step production.

Description

technical field [0001] The invention relates to a production process of casings, in particular to a production process of dry casings. Background technique [0002] Casing is a tough translucent film scraped from the large and small intestines of livestock, and is mainly used as a coating for stuffed sausages and enemas. According to the animal category, it is divided into three categories: pig casings, sheep casings and cattle casings, among which the most important one is pig casings. There are two commonly used processing methods: salted casings and dried 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 the advantages of long shelf life, good taste, light weight, and easy storage and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A22C13/00
CPCA22C13/00A22C13/0003
Inventor 马保社
Owner HEILONGJIANG YUANGUANG CASING
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