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Production technology of casing

A production process and sausage casing technology, which is applied in the production process of casings, can solve the problems of short storage time, small elasticity, inconvenient use, etc., and achieve the effect of increasing the fresh-keeping period, improving the utilization rate, and pure luster

Inactive Publication Date: 2016-03-16
NANTONG RENSHOU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] This traditional process produces sausage casings with miscellaneous colors, fishy smell, small elasticity, easy to deteriorate, short storage time, salt corrosion spots, indigo spots, cortex will degrease and lose luster, and the utilization rate of raw materials is low. How inconvenient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A production process for casings, which completes the production of casings through the steps of cleaning, primary oxidation treatment, reduction treatment, and secondary oxidation treatment; the specific steps are as follows:

[0017] (1) Cleaning: Soak the semi-finished casings after cutting and tying them in clean water for 2 hours, and then use running water to clean them until they have no salty taste;

[0018] (2) Primary oxidation treatment: put the cleaned casing into the oxidizing solution, stir it for 10 minutes, remove it when the color is consistent, and wash it with running water until the casing is neutral. The preparation method of the oxidizing solution is as follows: 100 parts of tap water, 0.8 parts of 98% sulfuric acid, 2.2 parts of 32% hydrogen peroxide, 0.003 parts of azone and 0.23 parts of fatty alcohol derivatives are evenly mixed with each other, and the hydrogen peroxide also contains 2% of manganese dioxide;

[0019] (3) Reduction treatment: P...

Embodiment 2

[0022] A production process for casings, which completes the production of casings through the steps of cleaning, primary oxidation treatment, reduction treatment, and secondary oxidation treatment; the specific steps are as follows:

[0023] (1) Cleaning: Soak the semi-finished casings after cutting and tying them in clean water for 3 hours, and then use running water to clean them until they have no salty taste;

[0024] (2) Primary oxidation treatment: put the cleaned casing into the oxidizing solution, stir it for 20 minutes, remove it when the color is consistent, and wash it with flowing water until the casing is neutral. The preparation method of the oxidizing solution is as follows: 100 parts of tap water, 0.8 parts of 98% sulfuric acid, 2.2 parts of 32% hydrogen peroxide, 0.003 parts of azone and 0.23 parts of fatty alcohol derivatives are evenly mixed with each other, and the hydrogen peroxide also contains 3% of manganese dioxide;

[0025] (3) Reduction treatment: p...

Embodiment 3

[0028] A production process for casings, which completes the production of casings through the steps of cleaning, primary oxidation treatment, reduction treatment, and secondary oxidation treatment; the specific steps are as follows:

[0029] (1) Cleaning: Soak the semi-finished casings after cutting and tying them in clean water for 2.5 hours, and then use running water to clean them until there is no salty taste;

[0030] (2) Primary oxidation treatment: Put the cleaned casing into the oxidizing solution, stir it for 15 minutes, remove it when the color is consistent, and wash it with flowing water until the casing is neutral. The preparation method of the oxidizing solution is: 100 parts of tap water, 0.8 parts of 98% sulfuric acid, 2.2 parts of 32% hydrogen peroxide, 0.003 parts of azone and 0.23 parts of fatty alcohol derivatives are evenly mixed with each other, and the hydrogen peroxide also contains 2.5% of manganese dioxide;

[0031] (3) Reduction treatment: Put the o...

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PUM

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Abstract

The invention discloses a production technology of a casing. The technology comprises the following steps: cleaning, carrying out primary oxidation treatment, carrying out reduction treatment, and carrying out secondary oxidation treatment to complete production of the casing. The casing produced through the production technology has a milky white color, and has the advantages of pure luster, glossiness and transparency, smooth hand feeling, fresh smell, good elasticity, large pulling force, great improvement of the utilization rate of a raw material; and the new technological casing obtained in the invention can be kept at normal temperature for 3 years or more, and traditional technological casings can only be kept at 0-5DEG C for 1 year, so the fresh keeping life of the casing is greatly prolonged.

Description

technical field [0001] The invention belongs to the technical field of food processing and manufacturing, and in particular relates to a production process of sausage casings. Background technique [0002] Casing casings are raw materials for making sausages, sausages, and sausages, as well as bow strings, badminton racket strings, and medical surgical gut, and the export volume is also relatively large. The traditional process of producing casings in my country is mainly to remove the feces from the purchased original intestines first, then wash them, soak them for 5-6 hours after washing, then use bamboo chips to scrape off grease, mucous membranes, irrigate water channels, and finally salt them into barrels . [0003] This traditional process produces sausage casings with miscellaneous colors, fishy smell, small elasticity, easy to deteriorate, short storage time, salt corrosion spots, indigo spots, cortex will degrease and lose luster, and the utilization rate of raw mat...

Claims

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Application Information

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IPC IPC(8): A22C13/00
CPCA22C13/0026
Inventor 吴仕萍
Owner NANTONG RENSHOU FOOD CO LTD
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