Sausage casing color protecting technology

A color protection and casing technology, which is applied to sausage casings, processed meat, slaughtering, etc., can solve the problems that cannot completely solve the problems of casing color change, increased chemical residues, and adverse effects on casing color, so as to achieve low degree of color deterioration and reduce The degree of deterioration and the effect of protecting the color of casings

Inactive Publication Date: 2015-11-18
RUGAO BAXIN CASING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the change of casing color, some studies only consider the post-treatment process of color change, and the post-treatment process is mostly chemical bleaching, which causes certain damage to the casing structure and increases the risk of chemical residues
No. 200910169618.X Chinese patent application discloses a color-protecting agent. Although it reduces the fission of the casing color to a certain extent, the essential reason for the color fission of the casing is not understood, so it cannot completely solve the problem of casing color change. increase, the stability of each component of the color-protecting agent decreases, and the color-protecting effect decreases
In addition, the tea polyphenols in the existing color-protecting agent are light yellow or green, and the addition of tea polyphenols will have a large adverse effect on the color of the casing itself

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A sausage casing color protection process,

[0013] 1. Preparation of color protectant

[0014] The formula of the color-protecting agent is: 10 parts of dibutyl hydroxytoluene, 20 parts of tocopherol, 10 parts of sodium isoVC, 20 parts of tert-butyl hydroxyanisole, 40 parts of ascorbyl palmitate and 1500 parts of water. Mix the above materials Make color protection solution;

[0015] 2. Color protection process

[0016] Immerse the casing in the above color protection solution, place it in a vibrator, and vibrate at a speed of 120~140r / min to mix and color it. The treatment time is 5 minutes. After standing for 45-60 minutes, take it out to get a casing with uniform color.

Embodiment 2

[0018] A sausage casing color protection process,

[0019] 1. Preparation of color protectant

[0020] The formula of the color-protecting agent is: 12 parts of dibutyl hydroxytoluene, 24 parts of tocopherol, 12 parts of sodium isoVC, 24 parts of tert-butyl hydroxyanisole, 48 parts of ascorbyl palmitate and 4500 parts of water. Mix the above materials Make color protection solution;

[0021] 2. Color protection process

[0022] Immerse the casing in the above color protection solution, place it in a vibrator, and vibrate at a speed of 120~140r / min to mix and color it. The treatment time is 5 minutes. After standing for 45-60 minutes, take it out to get a casing with uniform color.

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PUM

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Abstract

The present invention relates to a sausage casing color protecting technology which includes a color protecting agent preparation and a color protecting process. The advantages of the sausage casing color protecting technology are that the technology can scavenge oxygen and free radicals, chelate metal ions, and can effectively inhibit the fat oxidation of sausage casings, reduce the deterioration degree of sausage casing color and luster, and better guarantee the quality of sausage casings. Five antioxidants with functional ingredients which have efficacies of scavenging oxygen and free radicals, chelating metal ions, etc. are used in the sausage casing color protecting technology. At the same time, the synergic functions between antioxidants are taken advantages of, which can effectively inhibit fat oxidation of the sausage casings, thus delaying the fat oxidation of the sausage casings and protecting the color and luster of the sausage casings. The antioxidants are low in cost and are easy for preparation. The technology is low in color and luster deterioration degree during the storage and transport processes of the sausage casings, and can effectively overcome the influence of external environmental conditions on the sausage casings, protect the quality of the sausage casings, reduce the economic losses, and increase production efficiency.

Description

technical field [0001] The invention relates to a sausage casing color protection process, in particular to a sausage casing color protection process capable of scavenging oxygen, scavenging free radicals and chelating metal ions. Background technique [0002] Casing is an edible but perishable product rich in protein and fat. Its processing is also from the esophagus, stomach, small intestine, large intestine and other organs of healthy livestock. The changes in the physical and chemical components of the casing during processing and later storage can easily lead to casing damage. Inferior change in color. For the change of casing color, some studies only consider the post-treatment process of color change, and the post-treatment process is mostly chemical bleaching, which causes certain damage to the casing structure and increases the risk of chemical residues. No. 200910169618.X Chinese patent application discloses a color-protecting agent. Although it reduces the fissio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C13/00
Inventor 顾永军
Owner RUGAO BAXIN CASING
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