Prepared intestine fresh-keeping method

A sausage casing preservation and casing technology is applied in sausage casings, food preservation, meat/fish preservation and other directions, which can solve problems such as excessive free radicals, casing deterioration, non-specific oxidative damage to body cells, and achieve long preservation time and low cost. , the effect of simple operation

Inactive Publication Date: 2016-01-06
JIANGSU JIUHUI FOOD PROD CO LTD
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

However, after the large intestine is made into casings, excessive free radicals will be produced due to the storage

Method used

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Embodiment Construction

[0009] A fresh-keeping method for sausage casings. Firstly, saline is prepared, and the mass concentration ratio of the saline is 35-55%, and then carotene, tocopherol, vitamin C and pineal gland are mixed into the saline, and stirred evenly to obtain fresh-keeping solution, the proportion of carotene, tocopherol, vitamin C and pineal gland in the total mass is respectively 5-15%, 3-7%, 12-25%, 6-10%, and finally the sausage casing is immersed in the In the fresh-keeping solution, seal and store at a temperature of 2-8°C.

[0010] The above descriptions are preferred embodiments of the present invention, and should not be used to limit the scope of rights of the present invention. It should be pointed out that for those skilled in the art, modifications or equivalent replacements to the technical solutions of the present invention will not depart from the protection scope of the present invention.

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Abstract

The invention discloses a prepared intestine fresh-keeping method, which comprises the following steps that saline water is firstly prepared, wherein the mass concentration proportion of the saline water is 35 to 55 percent; then, renieratene, tocopherol, vitamin C and epiphysin are mixed into the saline water and are uniformly stirred to obtain a fresh-keeping solution, wherein the proportion of the renieratene, the tocopherol, the vitamin C and the epiphysin accounting for the total mass is respectively 5 to 15 percent, 3 to 7 percent, 12 to 25 percent and 6 to 10 percent; finally, the prepared intestine is soaked into the fresh-keeping solution and is stored in a sealed way at a temperature being 2 to 8 DEG C. The prepared intestine fresh-keeping method has the advantages that the cost is lower; the operation is simple; the prepared intestine fresh-keeping method is suitable for being widely popularized; no toxicity and natural effect are realized; the fresh-keeping time is longer; the prepared intestine does not have phenomena such as oxidation, heating and flushing in the fresh-keeping period, so that the quality is maintained at a higher level.

Description

technical field [0001] The invention relates to a fresh-keeping method for sausage 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 the free radicals induced by fat-soluble promoters mostly act on the cell membrane, acting as water-soluble antioxidants Therefore, unless exogenous antioxidants are added to quench the generated free rad...

Claims

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Application Information

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IPC IPC(8): A23B4/00A23B4/24A23B4/20A22C13/00
Inventor 季志娟
Owner JIANGSU JIUHUI FOOD PROD CO LTD
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