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Sausage casing preservation technology

A casing freshness preservation and craftsmanship technology, which is applied in sausage casings, processed meat, food preservation, etc., can solve problems affecting the sensory quality and product quality of casings, damage to casing tissue structure, and affect the safety of casings, so as to prevent the phenomenon of sausage casing redness , Reduce the salt red phenomenon, protect the color of the casing

Inactive Publication Date: 2015-12-16
RUGAO BAXIN CASING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this red substance can be washed off with water, it seriously affects the sensory quality and product quality of the casing, causing irreparable losses to the enterprise
At present, the solution to the salt-red casing phenomenon is relatively simple, mostly bleaching the salt-red casing with bleach, but this method will cause damage to the tissue structure of the casing, and the bleaching agent is mostly a chemical compound, and the residue of the chemical agent affects the safety of the casing sex

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A sausage casing fresh-keeping process. The sausage casing is salted and preserved. In the salting process, 3% of the sausage casing mass is added to the special salt for the sausage casing, and then salted; the solute of the preservative solution includes lysozyme and antioxidants. The solvent is water, and the mass ratio of each component in the solution is: lysozyme:antioxidant:water=1.6%:0.4%:98%; lysozyme is one or a mixture of egg white lysozyme and plant lysozyme; Antioxidants are tea polyphenols. The results showed that casings had lower total bacterial counts at 18 months.

Embodiment 2

[0018] A sausage casing fresh-keeping process, the sausage casing is preserved by salting. In the salting process, 9% of the sausage casing mass is added to the special salt for the sausage casing, and then salted; the solute of the preservative solution includes lysozyme and an antioxidant, The solvent is water, and the mass ratio of the components in the solution is: lysozyme:antioxidant:water=2.2%:0.8%:97.0%; the lysozyme is one or a mixture of egg white lysozyme and plant lysozyme; Antioxidants are tea polyphenols. The results showed that the casings had a lower total bacterial count at 20 months.

Embodiment 3

[0020] A sausage casing fresh-keeping process, the sausage casing is preserved by salting, in the salting process, 5% of the sausage casing mass is added to the sausage casing special salt, and then salted; the solute of the preservative solution includes lysozyme and antioxidants , the solvent is water, and the mass ratio of each component in the solution is: lysozyme: antioxidant: water=1.9%: 0.6%: 97.5%; lysozyme is one or a mixture of egg white lysozyme and plant lysozyme ; The antioxidant is tea polyphenols. The results showed that the casings had a lower total bacterial count at 20 months.

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PUM

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Abstract

The present invention discloses a sausage casing preservation technology. Salt pickling is used to retain freshness. A preservative solution is added into special sausage casing salt and then the treated salt is used to conduct salt pickling for sausage casings. The mass of the preservative solution is 3%-8% of the mass of the sausage casings. The advantages of the sausage casing preservation technology are as follows the sausage casing preservative utilizes the synergistic effects between lysozyme and antioxidants, and effectively inhibits the reproduction of sausage casing halophilic bacteria, thereby preventing the occurrence of red color on the surface of the sausage casings, fundamentally solving the problem of red color on the surface of the sausage casings, protecting the color and luster of the sausage casings, and better guaranteeing the quality of the sausage casings.

Description

technical field [0001] The invention relates to a biological fresh-keeping technology, in particular to a sausage casing fresh-keeping technology. Background technique [0002] Livestock products obtained by scraping the large and small intestines of livestock. It is mainly used as a coat for stuffing sausages and enemas. Under the protection of the casing, bacteria outside the sausage will not enter the inside of the sausage. Its basic function is to ensure that the sausage does not deteriorate under certain conditions and within a certain period of time, so as to meet the needs of storage and circulation. [0003] Casings can generally be processed into salt casings and dry casings. Salt casing is one of the traditional export products of our country, and occupies a very important position in the exported agricultural products. For a long time, during the salting, storage and transportation of salt casings, due to various reasons, the surface of the casings tends to t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/22A23B4/20A23B4/023A22C13/00
Inventor 顾永军
Owner RUGAO BAXIN CASING
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