Ultrahigh-pressure production technology of natural sausage casings

A production process, ultra-high pressure technology, applied in the chemical treatment of natural sausage, sausage casings, processed meat, etc., can solve the problems of color, texture deterioration, etc., to save side effects, maintain natural quality, and improve shear strength Effect

Inactive Publication Date: 2017-04-19
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main purpose of the present invention is to provide a high-quality sausage casing ultra-high pressure production process to improve the color and texture deterioration problems that are prone to occur in the casing products of the traditional production process

Method used

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  • Ultrahigh-pressure production technology of natural sausage casings

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] 1. Ultra-high pressure production process of high-quality casings:

[0023] Pig and sheep casings are selected as raw materials.

[0024] Preparation of ultra-high pressure additives: Mix appropriate amount of sodium chloride, sodium hexametaphosphate, ethanol and water to form ultra-high pressure additives. After testing, sodium chloride, sodium hexametaphosphate, ethanol and water are mixed in ultra-high pressure additives The mass fractions are 0.5-1.5%, 0.05-0.1%, 15.5-20.5% and 78.0-83.5%, respectively, and are ready for use.

[0025] 1. After removing intestinal content, grease and fascia from the small intestine of healthy animals, rinse it with clean water and remove it to obtain the casing after cleaning.

[0026] 2. Soak the cleaned casings in ultra-high pressure additives for 90±20 minutes, then take them out and drain to remove intestinal dirt to obtain clean casings.

[0027] 3. Weigh 500g of clean casing and put it into a polypropylene film bag, then add...

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Abstract

The invention provides an ultrahigh-pressure production technology of natural sausage casings, and relates to the technical field of production of sausage casings. The ultrahigh-pressure production technology disclosed by the invention comprises the following steps of firstly soaking semi-finished products of sausage casings through an ultrahigh-pressure addition agent, and then performing ultrahigh-pressure re-treatment twice at an appropriate temperature. The produced sausage casings are bright and uniform in color, smooth and transparent, fresh, free from peculiar smell, and compact in texture. The ultrahigh-pressure production technology disclosed by the invention is suitable for all different kinds of sausage casing raw materials in the prior art.

Description

technical field [0001] The invention relates to the technical field of sausage casing production. Background technique [0002] Natural sausage casings are rich in protein and fat, edible, but easy to deteriorate, and are mostly used in the processing of sausage products. The processing comes from the esophagus, stomach, small intestine, large intestine and other organs of healthy livestock. Casings are rich in protein and fat, so during the processing, packaging, storage and transportation of casings, it is easy to oxidize proteins and fats due to environmental factors, causing the color of casings to deteriorate. In addition, microbial contamination will also cause salt red phenomenon in casings, and the quality will decline, which will bring irreparable losses to casing processing enterprises. [0003] At present, the method to solve the quality problem of casings is relatively simple, mostly using color-protecting agents to inhibit fat oxidation to maintain color stabil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C13/00A22C17/16
CPCA22C13/0026A22C17/16
Inventor 葛庆丰丁祺祺尹永祺崔保威于海
Owner YANGZHOU UNIV
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