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Freshness-keeping storage method of hog casing

A pig casing and fresh-keeping bag technology, which is applied in the direction of preserving meat/fish with chemicals, can solve the problems of non-specific oxidative damage to body cells, short shelf life, casing deterioration, etc., achieve good selection of air permeability, reduce rot rate, The effect of reducing mildew

Inactive Publication Date: 2017-04-26
怀宁县恒达畜产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the production process of casings, due to the problem of storage time, a large number of free radicals will be generated, causing non-specific oxidative damage to body cells, and causing casings to deteriorate; in addition, due to the oxidation of fat in the casings and the growth of a large number of microorganisms, it is also easy to cause casing damage. deterioration
Therefore, it is very important to develop effective pig casing storage and preservation technology to solve the problem of short shelf life in pig casing transportation, sales, storage and processing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A fresh-keeping storage method for pig casings, comprising the following steps:

[0019] (1) Cleaning: shake and wash pig casings in water at 15°C for 3 minutes;

[0020] (2) Pre-cooling: Put the pig casings into the pre-cooling room, and use forced ventilation for 2 hours to quickly pre-cool to 4°C, and the pre-cooling time is 1 hour;

[0021] (3) Preservation: Spray a preservative solution on the surface of pig casings in an amount of 5mL / kg, and let it dry naturally after spraying; the preservative solution is made by mixing the following components by weight: 20 parts of Gastrodia elata extract, 40 parts of ginkgo polysaccharide 3 parts of ε-polylysine, 3 parts of vitamin C, 2 parts of peach gum, 10 parts of water;

[0022] (4) Packaging: The pig casings are sealed and packaged in a special fresh-keeping bag, and then stored in an environment of 6°C for 2 hours, and then refrigerated in an environment of 1°C.

[0023] The Gastrodia elata extract described in step ...

Embodiment 2

[0026] A fresh-keeping storage method for pig casings, comprising the following steps:

[0027] (1) Cleaning: shake and wash pig casings in water at 15°C for 4 minutes;

[0028] (2) Pre-cooling: Put the pig casings into the pre-cooling room, and use forced ventilation for 3 hours to quickly pre-cool to 5°C, and the pre-cooling time is 1 hour;

[0029] (3) Preservation: Spray a preservative solution on the surface of pig casings in an amount of 6mL / kg, and let it dry naturally after spraying; the preservative solution is made by mixing the following components by weight: 25 parts of Gastrodia elata extract, 35 parts of ginkgo polysaccharide 4 parts of ε-polylysine, 4 parts of vitamin C, 3 parts of peach gum, 15 parts of water;

[0030] (4) Packaging: The pig casings are sealed and packaged in a special fresh-keeping bag, and then stored in an environment of 7°C for 2 hours, and then refrigerated in an environment of 3°C.

[0031] The Gastrodia elata extract described in step ...

Embodiment 3

[0034] A fresh-keeping storage method for pig casings, comprising the following steps:

[0035] (1) Cleaning: shake and wash pig casings in water at 15°C for 5 minutes;

[0036] (2) Pre-cooling: Put the pig casings into the pre-cooling room, and use forced ventilation for 3 hours to quickly pre-cool to 6°C, and the pre-cooling time is 1 hour;

[0037] (3) Preservation: Spray a preservative solution on the surface of pig casings in an amount of 8mL / kg, and let it dry naturally after spraying; the preservative solution is made by mixing the following components by weight: 30 parts of gastrodia elata extract, 40 parts of ginkgo polysaccharide 5 parts of ε-polylysine, 5 parts of vitamin C, 4 parts of peach gum, 20 parts of water;

[0038] (4) Packaging: The pig casings are sealed and packaged in a special fresh-keeping bag, and then stored in an environment of 10°C for 1 hour, and then refrigerated in an environment of 5°C.

[0039] The Gastrodia elata extract described in step ...

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Abstract

The invention discloses a freshness-keeping storage method of hog casing. The freshness-keeping storage method of hog casing comprises the first step of rinsing, the second step of precooling, the third step of freshness keeping, and the fourth step of packaging. The third step specifically comprises the procedures of spraying a freshness-retaining solution on the surface of the hog casing with dosage being 5-8 mL / kg, and conducting natural airing after spraying, wherein the freshness-retaining solution is prepared by mixing, by weight, the following components of 20-30 parts of gastrodia elata extracts, 30-40 parts of gingko biloba seed polysaccharide, 3-5 parts of epsilon-polylysine, 3-5 parts of vitamin C, 2-4 parts of peach gum and 10-20 parts of water. The fourth step specifically comprises the procedures of using a specific freshness protection package to package the hog casing, then putting the hog casing at the temperature of 6-10 DEG C to store the hog casing for 1-2 hours, and then conducting cold storage on the hog casing at the temperature of 1-5 DEG C. According to the freshness-keeping storage method of the hog casing, sterilization and bacteriostasis can be achieved, oxidization resistance is realized, pureness of color of the hog casing is guaranteed, tenacity and elasticity of the hog casing are improved, mouthfeel and quality of the hog casing after processing is assured, and storage life of the hog casing is prolonged.

Description

technical field [0001] The invention relates to the technical field of casing production, in particular to a fresh-keeping and storage method for pig casings. Background technique [0002] The fresh small intestine of pigs after slaughter is processed to remove various unnecessary tissues inside and outside the intestine, leaving a tough translucent film called casing. The skin of pig casings is tough, smooth, soft and elastic, and it is a good material for filling various sausages. During the production process of casings, due to the problem of storage time, a large number of free radicals will be generated, causing non-specific oxidative damage to body cells, and causing casings to deteriorate; in addition, due to the oxidation of fat in the casings and the growth of a large number of microorganisms, it is also easy to cause casing damage. deterioration. Therefore, it is very important to develop effective storage and preservation technology for pig casings to solve the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24
Inventor 王卫平
Owner 怀宁县恒达畜产品有限公司
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