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Long shelf life sausage and preparation method thereof

A technology for shelf life and sausage, which is applied in the field of long shelf life sausage and its preparation, which can solve the problems of decreased oxygen barrier properties, large voids, unsatisfactory shelf life, etc., and achieve the effect of improving shelf life and huge application prospects

Inactive Publication Date: 2018-12-11
SICHUAN AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, we found that the shelf life of cooked sausages after immersion vacuum cooling may be due to the increased voids on the surface of casings after modification, etc.
[0009]Compared with ordinary casings, although the toughness and other aspects of modified casings are better, preventing the occurrence of blasting, theoretically speaking, the gaps are larger, During vacuum cooling, the large gaps have a great chance to become larger, which increases the probability of subsequent bacterial contamination, and the oxygen barrier property also decreases accordingly, resulting in unsatisfactory fresh-keeping effect
[0010]Because the immersion vacuum cooling system is more expensive than the ordinary vacuum cooling system, if the immersion vacuum cooling technology cannot be significantly improved in terms of non-explosive sausage shelf life, it is difficult to promote the technology better

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1) After desalting the natural pig casings, immerse them in a mixed solution of soybean lecithin and soybean oil for 70 minutes, and then treat them in lactate mud for 70 minutes; the concentration of soybean lecithin is: by weight, per 27 parts of water Add 1 part of soybean lecithin; soybean oil is based on mass percentage, and the concentration is 1%; lactate mud is a mixture of lactic acid and NaCl, wherein the concentration of lactic acid is 19 ml / kg NaCl;

[0033] 2) Use the result of step 1) to enema, ligate, rinse, and cook the sausage raw materials; the cooking method is: cook the sausage in a water bath, and disinfect the water bath before use, so that the center temperature of the sausage reaches 72 ℃ and keep for 2 minutes;

[0034] 3) The product obtained in step 2) is subjected to immersion vacuum cooling treatment. During the treatment, the initial water temperature is 4.01 °C, the pressure drop rate is 70.09 mbar / min, the magnetic stirring speed is 450 r...

Embodiment 2

[0036] 1) After desalting the natural pig casings, immerse them in a mixed solution of soybean lecithin and soybean oil for 100 minutes, and then treat them in lactate mud for 100 minutes; the concentration of soybean lecithin is: by weight, per 32 parts of water Add 1 part of soybean lecithin; the concentration of soybean oil is 3% in terms of mass percentage; the lactate mud is a mixture of lactic acid and NaCl, wherein the concentration of lactic acid is 22 ml / kg·NaCl;

[0037] 2) Use the result of step 1) to enema, ligate, rinse, and cook the sausage raw materials; the cooking method is: cook the sausage in a water bath, and disinfect the water bath before use, so that the center temperature of the sausage reaches 72 ℃ and keep for 2 minutes;

[0038] 3) The product obtained in step 2) was subjected to immersion vacuum cooling treatment. During the treatment, the initial water temperature was 5.02 °C, the pressure drop rate was 74.99 mbar / min, the magnetic stirring speed w...

Embodiment 3

[0040] 1) After desalting the natural pig casings, immerse them in a mixed solution of soybean lecithin and soybean oil for 75 minutes, and then treat them in lactate mud for 75 minutes; the concentration of soybean lecithin is: by weight, per 27.5 parts of water Add 1 part of soybean lecithin; soybean oil is calculated by mass percentage, and its concentration is 1.25%; lactate mud is a mixture of lactic acid and NaCl, wherein the concentration of lactic acid is 19.5 ml / kg·NaCl;

[0041] 2) Use the result of step 1) to enema, ligate, rinse, and cook the sausage raw materials; the cooking method is: cook the sausage in a water bath, and disinfect the water bath before use, so that the center temperature of the sausage reaches 72 ℃ and keep for 2 minutes;

[0042] 3) The product obtained in step 2) was subjected to immersion vacuum cooling treatment. During the treatment, the initial water temperature was 4.51 °C, the pressure drop rate was 72.88 mbar / min, the magnetic stirring...

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PUM

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Abstract

The invention provides a preparation method of a long-shelf-life sausage. The method comprises the following steps: 1) desalting a natural casing, then immersing into a mixed solution of soya bean lecithin and soybean oil, treating for 70 to 100 minutes, and treating in lactic acid salt mud for 70 to 100 minutes; 2) filling a sausage material with an object obtained in step 1), bundling, rinsing and cooking; 3) performing immersion type vacuum cooling treatment on an object obtained in step 2), wherein during treatment, an initial water temperature is 4 to 5 DEG C, a pressure reduction rate is 70 to 75 mbar / min, a magnetic stirring speed is 450 to 465 rpm, and a condensate temperature is minus 8 DEG C. The invention also provides the sausage prepared by the method. The method remarkably prolongs the shelf life of a crack-free (or low cracking probability) sausage, and the shelf life is at least 35 days, and the preparation method has a very huge application prospect in the sausage processing field.

Description

technical field [0001] The invention belongs to the field of sausage production, in particular to a sausage with a long shelf life and a preparation method thereof. Background technique [0002] Sausage products are one of the three major meat products (sausage, ham, bacon) in the world. [0003] In the production process of sausage, in addition to the taste, anti-explosion technology and preservation technology (extending shelf life) are the focus of research. [0004] Due to the uneven hole size and ductility of natural casings, sausage bursts often occur during sausage enema, which is not conducive to the continuous production of sausages and causes economic losses. [0005] As far as the characteristics of sausage itself are concerned, as a representative of neutral food, there are many types of raw materials, complex sources, great potential danger of microorganisms, rich nutrition, high water content, and spoilage. Due to the low sterilization temperature of sausage ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L5/30
Inventor 冯朝辉李诚刘耀文刘韫滔严悦杨勇刘爱平李美良陶永清
Owner SICHUAN AGRI UNIV