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Casing fresh-keeping process

A sausage casing freshness preservation and craftsmanship technology, which is applied in food preservation, meat/fish preservation, meat/fish preservation through freezing/cooling, etc., can solve the problems of easy deterioration and other problems, and achieve resistance to microbial invasion, prevention of degradation and rancidity, The effect of eliminating dark spots

Inactive Publication Date: 2017-05-31
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, casings are prone to deterioration due to the storage time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of sausage casing fresh-keeping process, comprises the following steps:

[0020] (1) Cleaning: Spray and clean the casings with clear water, then soak them in a chlorine dioxide solution with a concentration of 30 mg / L for 3 minutes, remove and drain;

[0021] (2) Microwave sterilization: send the casing treated in step (1) into a microwave sterilizer, adopt microwave radiation, the microwave treatment time is 5s, and the microwave temperature is 30°C;

[0022] (3) Soak the sausage casing treated in step (2) for 3 minutes in the fresh-keeping solution; 3 parts of titanium dioxide, 3 parts of vitamin E, 5 parts of chitosan, 10 parts of water;

[0023] (4) Place the casings processed in step (3) in a high-voltage electrostatic field formed by two parallel metal plates connected to a high-voltage generator, and process it in an electric field of -200kV / m for 2 hours;

[0024] (5) Pack the sausage casing treated in step (4), and then store it in an environment of 1...

Embodiment 2

[0028] A kind of sausage casing fresh-keeping process, comprises the following steps:

[0029] (1) Cleaning: Spray and clean the casings with clear water, then soak them in chlorine dioxide solution with a concentration of 40 mg / L for 4 minutes, remove and drain;

[0030] (2) Microwave sterilization: send the casing treated in step (1) into a microwave sterilizer, adopt microwave radiation, the microwave treatment time is 6s, and the microwave temperature is 35°C;

[0031] (3) Soak the sausage casing treated in step (2) in the preservative solution for 4 minutes; 2 parts of titanium dioxide, 4 parts of vitamin E, 6 parts of chitosan, 15 parts of water;

[0032] (4) Place the casings processed in step (3) in a high-voltage electrostatic field formed by two parallel metal plates connected to a high-voltage generator, and process it in an electric field of -220kV / m for 2 hours;

[0033] (5) Pack the sausage casing treated in step (4), and then store it under the environment of ...

Embodiment 3

[0037] A kind of sausage casing fresh-keeping process, comprises the following steps:

[0038] (1) Cleaning: Spray and clean the casings with clear water, then soak them in a chlorine dioxide solution with a concentration of 50 mg / L for 5 minutes, remove and drain;

[0039] (2) Microwave sterilization: send the casing treated in step (1) into a microwave sterilizer, adopt microwave radiation, the microwave treatment time is 10s, and the microwave temperature is 40°C;

[0040] (3) Soak the casings treated in step (2) in the preservative solution for 5 minutes; 3 parts of titanium dioxide, 5 parts of vitamin E, 10 parts of chitosan, 20 parts of water;

[0041] (4) Place the casings processed in step (3) in a high-voltage electrostatic field formed by two parallel metal plates connected to a high-voltage generator, and process it in an electric field of -240kV / m for 1 hour;

[0042] (5) Pack the sausage casing treated in step (4), and then store it under the environment of 5°C....

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Abstract

The invention discloses a casing fresh-keeping process, comprising the following steps: (1) cleaning; (2) performing microwave sterilization; (3) soaking the casings treated in the step (2) in a fresh-keeping solution for 3-5 minutes, wherein the fresh-keeping solution is prepared by stirring and uniformly mixing the following components in parts by weight: 10-20 parts of an aloe extract, 10-15 parts of fish scale gelatin stock solution, 1-3 parts of nano titanium dioxide, 3-5 parts of vitamin E, 5-10 parts of chitosan, and 10-20 parts of water; (4) putting the casings treated in the step (3) in a high-voltage electrostatic field consisting of two connected parallel metal plates of a high-voltage generator for treatment; and (5) performing packaging and storage. According to the casing fresh-keeping process provided by the invention, bacteria can be killed and inhibited, the storage time can be effectively prolonged, and the condition that the processed casings are complete in color, aroma, taste and shape can be ensured.

Description

technical field [0001] The invention relates to the technical field of casing production, in particular to a fresh-keeping process for 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, casings are prone to deterioration due to storage time. Therefore, it is necessary to develop an effective casing fresh-keeping technology to achieve the storage purpose of maintaining the color, aroma, taste and shape of the casing. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a sausage casing fresh-keeping process, which can sterilize and inhibit bacteria, effectively delay the storage t...

Claims

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Application Information

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IPC IPC(8): A23B4/015A23B4/027A23B4/09
Inventor 王卫平
Owner 怀宁县恒达畜产品有限公司
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