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Method for Improving the Shelf Life of Modified Casing Sausage

A shelf life and sausage technology, applied in the field of improving the shelf life of sausages with modified casings, to achieve the effect of extending the shelf life

Active Publication Date: 2019-01-29
VISCOFAN TECH SUZHOU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, how to significantly improve the shelf life of the obtained modified casing sausage on the basis of the above research has not yet been well studied.

Method used

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  • Method for Improving the Shelf Life of Modified Casing Sausage
  • Method for Improving the Shelf Life of Modified Casing Sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Preparation of composite membrane:

[0029] Weigh 0.8g of chitosan (Aladdin, C105799) and dissolve it in 30g of 2% acetic acid solution, add 0.24g of glycerin at the same time, homogenize at 6000r / min for 30min, place in a water bath and heat to 50°C, And continue to stir for 30min. After the chitosan is completely dissolved, add 0.5g of tea polyphenols, heat and stir at 50°C for 1h, and place the homogenized solution under 0.10MPa vacuum for degassing treatment for 10min. The obtained chitosan / tea polyphenol composite membrane solution was cast on a size of 20×20cm 2 A plexiglass plate covered with polyvinylidene chloride (PVDC) film, the coating amount is 6mL / cm 2 , and dried in a blast drying oven at 50°C for 12-24 hours. After drying, the film was peeled off, and the obtained composite film was equilibrated at 75% ambient humidity for 48 hours before use.

[0030] Preparation of modified casing sausage:

[0031] 1) After desalting the natural pig casings, immerse...

Embodiment 2

[0037] Preparation of composite membrane:

[0038] Weigh 1.2g of chitosan (Aladdin, C105799) and dissolve it in 30g of 2% acetic acid solution, add 0.36g of glycerol at the same time, homogenize at 6000r / min for 30min, place in a water bath and heat to 50°C, And continue to stir for 30min. After the chitosan is completely dissolved, add 0.6g of tea polyphenols, heat and stir at 50°C for 1h, and place the homogenized solution under 0.10MPa vacuum for 10min. The obtained chitosan / tea polyphenol composite membrane solution was cast on a size of 20×20cm 2 A plexiglass plate covered with polyvinylidene chloride (PVDC) film, the coating amount is 6mL / cm 2 , and dried in a blast drying oven at 50°C for 12-24 hours. After drying, the film was peeled off, and the obtained composite film was equilibrated at 75% ambient humidity for 48 hours before use.

[0039] Preparation of modified casing sausage:

[0040] 1) After desalting the natural pig casings, immerse them in the mixed solut...

Embodiment 3

[0046] Preparation of composite membrane:

[0047] Weigh 1g of chitosan (Aladdin, C105799) and dissolve it in 30g of 2% acetic acid solution, add 0.3g of glycerin at the same time, homogenize at 6000r / min for 30min, place in a water bath and heat to 50°C, and Continue to stir for 30 minutes. After the chitosan is completely dissolved, add 0.4 g of tea polyphenols, heat and stir at 50 ° C for 1 hour, and place the homogenized solution under 0.10 MPa vacuum for 10 minutes. The chitosan / tea polyphenol composite film was cast in a size of 20×20cm 2 A plexiglass plate covered with polyvinylidene chloride (PVDC) film, the coating amount is 6mL / cm 2 , and dried in a blast drying oven at 50°C for 12-24 hours. After drying, the film was peeled off, and the obtained composite film was equilibrated at 75% ambient humidity for 48 hours before use.

[0048] Preparation of modified casing sausage:

[0049] 1) After desalting the natural pig casings, immerse them in the mixed solution of so...

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Abstract

The invention provides a preparation method of a composite film capable of prolonging the shelf life of a sausage with a modified casing. The method comprises the following steps: 1) 0.8-1.2 parts by weight of chitosan and 0.3 parts by weight of glycerin are added to an aqueous acetic acid solution in the volume fraction of 0.2% for dissolution processing, 0.4-0.6 parts of tea polyphenol is added after complete dissolution, and the mixture is heated, stirred, homogenized and subjected to degassing under 0.10 MPa vacuum; 2) the material obtained in the step 1) is cast on a polyvinylidene chloride film with the coating quantity of 6 ml / cm<2>, the film is stripped after drying, and the composite film is obtained. The invention further provides the composite film prepared with the method.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a method for improving the shelf life of sausages with modified casings. Background technique [0002] There are major economic losses caused by food spoilage every year all over the world. Deteriorated food is not only a waste of resources, but also causes damage to the human body. Therefore, taking necessary measures to ensure the quality and safety of food and prolonging the shelf life of food is an important topic in the field of food research today. [0003] Sausage products are one of the three major meat products (sausage, ham, bacon) in the world. [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] Santos et al. (2008) modified the casing with a surfactant composed of soybean lecit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A22C13/00
CPCA22C13/0013A22C13/0026
Inventor 刘耀文冯朝辉秦文林德荣李美良张清陈洪陈姝娟何利王淑瑶胡可
Owner VISCOFAN TECH SUZHOU
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