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
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[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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