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Freshness-keeping method of sausage casings

A fresh-keeping method and casing technology, which is applied in sausage casings, meat/fish preservation, food preservation, etc., can solve the problems of lower elasticity and toughness of casings, waste of water and human resources, and poor anti-oxidation solutions, and achieve elasticity and Improved toughness, reduced breakage rates, water and labor savings

Inactive Publication Date: 2015-12-23
NANTONG RENSHOU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional casing preservation method is the pickling method. This method can better inhibit the growth of non-halophilic bacteria under high-concentration salt conditions, but there are four problems in the following aspects: (1) High damage rate; (2) Anti-halophilic bacteria Oxidation is not well resolved, and it is easy to change color and redness; (3) It needs a lot of water to clean before use, wasting water and human resources; (4) The original elasticity and toughness of the casing are greatly reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A fresh-keeping method for casings, comprising the steps of cleaning, preparing a fresh-keeping solution, soaking, draining and sealing; the specific steps are as follows:

[0020] (1) Cleaning: Put the casing in flowing water for repeated cleaning, the number of cleanings is 3 times;

[0021] (2) Prepare fresh-keeping solution: mix 2% sodium pyrophosphate, 11% sodium dihydrogen phosphate, 6% α-tocopherol, 6% β-carotene and 0.5‰ nisin into the saline , stir evenly, make fresh-keeping solution, salt water concentration is 40%, and salt water accounts for 85% of total fresh-keeping solution volume;

[0022] (3) Soaking: Put the cleaned casings into the prepared fresh-keeping solution, seal, and soak for 6 hours. The soaking ratio of the casings to the fresh-keeping solution is 60 pieces / L;

[0023] (4) Drain: Take out the soaked casings and drain them under natural conditions;

[0024] (5) Sealing: Seal the drained casings and store them at 1°C.

Embodiment 2

[0026] A fresh-keeping method for casings, comprising the steps of cleaning, preparing a fresh-keeping solution, soaking, draining and sealing; the specific steps are as follows:

[0027] (1) Cleaning: Put the casing in flowing water for repeated cleaning, the number of cleanings is 5 times;

[0028] (2) Prepare fresh-keeping solution: mix 4% sodium pyrophosphate, 14% sodium dihydrogen phosphate, 10% α-tocopherol, 10% β-carotene and 0.3‰ nisin into the saline , stir evenly, make fresh-keeping solution, salt water concentration is 60%, and salt water accounts for 59% of total fresh-keeping solution volume;

[0029] (3) Soaking: Put the cleaned casings into the prepared fresh-keeping solution, seal, and soak for 8 hours. The soaking ratio of the casings to the fresh-keeping solution is 100 pieces / L;

[0030] (4) Drain: Take out the soaked casings and drain them under natural conditions;

[0031] (5) Sealing: Seal the drained casings and store them at 10°C.

Embodiment 3

[0033] A fresh-keeping method for casings, comprising the steps of cleaning, preparing a fresh-keeping solution, soaking, draining and sealing; the specific steps are as follows:

[0034] (1) Cleaning: Put the casing in flowing water for repeated cleaning, the number of cleanings is 4 times;

[0035] (2) Prepare fresh-keeping solution: mix 3% sodium pyrophosphate, 13% sodium dihydrogen phosphate, 8% α-tocopherol, 8% β-carotene and 0.4‰ nisin into the saline , stir evenly, make fresh-keeping solution, salt water concentration is 5%, and salt water accounts for 68% of total fresh-keeping solution volume;

[0036] (3) Soaking: Put the cleaned casings into the prepared fresh-keeping solution, seal, and soak for 7 hours. The soaking ratio of the casings to the fresh-keeping solution is 80 pieces / L;

[0037] (4) Drain: Take out the soaked casings and drain them under natural conditions;

[0038] (5) Sealing: Seal the drained casings and store them at 6°C.

[0039] The antistaling...

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PUM

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Abstract

The invention discloses a freshness-keeping method of sausage casings. The freshness-keeping method is characterized by comprising the steps of washing, preparing a freshness-keeping solution, immersing, draining off and sealing. The freshness-keeping method has the advantages that a selected freshness-keeping agent is biological, can be used for effectively sterilizing and inhibiting bacteria and also guarantees the safety performance of foods. The selected freshness-keeping agent contains a component for keeping moisture and can effectively prevent oxidization, so that a pure color is guaranteed, and the elasticity and toughness of the sausage casings are improved, and furthermore, the taste of processed sausage casing series is ensured. A traditional pickling method is changed so that the damage rate is reduced, water is saved and the expenditure of labor force is saved and the production cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of casing production, and in particular relates to a fresh-keeping method for casings. Background technique [0002] The body in the large intestine continuously produces active oxygen free radicals during the metabolic process, and is also constantly eliminated, so that the body maintains a beneficial, harmless, low-level, stable and balanced physiological free radical content. However, after the large intestine is made into casings, excessive free radicals will be produced due to the storage time, which will cause non-specific oxidative damage to the cells of the body and cause the casings to deteriorate. Due to the limitation of endogenous antioxidants and free radical scavenging, the antioxidant effect can only occur around the site where antioxidants exist; while most of the free radicals induced by fat-soluble promoters act on the cell membrane, acting as water-soluble antioxidants Therefore, unless e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00A23B4/24A23B4/20A22C13/00
Inventor 冯拥军
Owner NANTONG RENSHOU FOOD CO LTD
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