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Collagen casing having a variety of application characteristics

A technology of collagen and collagen fibers, which is applied in the field of collagen casings and its preparation, can solve the problems of fishy smell of soybean protein products, influence of flavor of sausage products, and complicated preparation methods, so as to improve mechanical strength and physical properties, and increase nutrition value, the effect of increasing nutritional value

Inactive Publication Date: 2015-09-30
黄华照
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of this type of casing is relatively complicated, and it is necessary to cross-link and modify soybean protein by adding glutaraldehyde to obtain good mechanical strength. The aldehyde chemical additives used, such as glutaraldehyde, are food processing aids. agent, which itself has a pungent odor and has a strong irritating effect on the eyes, skin and mucous membranes, and it is necessary to increase production safety protection measures during the processing; at the same time, the soy isoflavones and other substances contained in soy protein itself will make soy protein The product has a certain fishy smell, and additional processing is required when producing the product, otherwise it will have a certain impact on the flavor of the sausage product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1 The present invention was carried out using the following steps.

[0027] 1. Preparation of flake dispersed collagen fibers:

[0028] (1) Put the fresh animal split skin in a stainless steel drum, wash it with water, remove impurities, and drain; mix the skin with water according to the mass ratio of skin: water = 1:1.5, add 1.5kg per ton of skin Add pancreatin to the proportion of trypsin, turn on the drum, rotate at a speed of 30r / min for 5min, stop the drum for 2min, turn on the drum and rotate at a speed of 40r / min for 10min, stop for 3min, then turn on the drum and rotate at a speed of 30r / min 10min, stop for 5min, rotate at a speed of 40r / min for 10min, stop the drum for 5min, and then rotate for 10min at a speed of 30r / min, repeat this process, control the drum treatment time for 2h, filter the treatment liquid, and obtain degreased animal skin; The temperature of the liquid during the treatment is 25±1°C;

[0029] (2) According to the mass ratio o...

Embodiment 2

[0035] Embodiment 2 The present invention is realized by the following steps.

[0036] 1. Preparation of flake dispersed collagen fibers:

[0037] (1) Put the fresh animal split skin in a stainless steel drum, wash it with water, remove impurities, and drain; mix the skin with water according to the mass ratio of skin: water = 1:2, and add 2kg pancreas per ton of skin Add pancreatin to the proportion of enzyme, turn on the drum, rotate at a speed of 30r / min for 5min, stop the drum for 2min, turn on the drum and rotate at a speed of 30r / min for 10min, stop for 3min, then turn on the drum and rotate at a speed of 30r / min for 10min , so repeatedly, control the drum treatment time for 4 hours, and then filter the treatment liquid to obtain degreased animal skin; the liquid temperature during the treatment process is 25±1°C;

[0038] (2) According to the mass ratio of degreased animal skin:acid solution=1:3, soak the degreased animal split skin in acetic acid with a molar concentr...

Embodiment 3

[0044] Embodiment 3 The present invention is realized by the following steps.

[0045] 1. Preparation of flake dispersed collagen fibers:

[0046] (1) Put the fresh animal split skin in a stainless steel drum, wash it with water, remove impurities, and drain; mix the skin with water according to the mass ratio of skin: water = 1:1, add 1.0kg per ton of skin Add pancreatin according to the proportion of trypsin, turn on the drum, rotate at 30r / min for 20min, stop the drum for 5min, rotate at 40r / min for 30min, stop the drum for 5min, rotate at 30r / min for 25min, stop rotating Drum for 5 minutes, rotate at a speed of 40r / min for 30min, repeat this process, control the drum treatment time for 6h, then filter the treatment liquid to obtain degreased animal skin; the temperature of the liquid during the treatment process is 25±1°C;

[0047] (2) According to the mass ratio of degreased animal skin: acid solution = 1: 4, soak the degreased animal split skin in citric acid with a mol...

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Abstract

The invention discloses a collagen casing having a variety of application characteristics. The collagen casing is prepared by lamelliform and dispergated collagen fibers, a water-soluble collagen, vegetable fibers, a non-collagen type protein and glycerol. During preparation, the water content of the lamelliform and dispergated collagen fibers is adjusted to be 82 to 88% by means of water firstly, and then the lamelliform and dispergated collagen fibers are blended and kneaded with all other raw materials for 4 to 6 hours to obtain a collagen slurry material. After that, the water content of the collagen slurry material is adjusted to be 90 to 95% by means of water, and the pH value of the collagen slurry material is adjusted to be 2.5 to 3.0. Then, the collagen casing is shaped on a casing shaper and the pH value of the collagen casing is adjusted to be 4 to 6. After the drying and cooking process, a collagen casing finished product is finally obtained. According to the technical scheme of the invention, the collagen casing is good in mechanical strength during the casting and cooking process, and can be kinked and segmented at a high speed. During the cooking process, the collagen casing is free from being broken and is still good in chewiness. At the same time, a sausage prepared by the above casing is still kept in good shape and is prevented from being torn down, broken or decorticated during the water-boiling, frying and other high-temperature cooking process before eating.

Description

technical field [0001] The invention relates to a sausage casing packaging material for meat food, in particular to a collagen casing with various application characteristics and a preparation method thereof. Background technique [0002] Traditional casings were originally scraped from the large and small intestines of domestic animals and used to fill sausages and enemas. With the increase in market demand and technological development, artificial collagen casings have gradually replaced the main position of animal casings. , has become the main packaging raw material for sausage food at present. Collagen casing production technology has been greatly developed since its inception in the 1940s, and its products are also widely used in the sausage production industry in meat products. [0003] Looking at the existing collagen casing products circulating in the market, there is no obvious difference in the application characteristics of the products except for the great diff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C13/00
CPCA22C13/0016
Inventor 黄华照
Owner 黄华照
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