Sterilization method of natural casing for sausages

A casing and natural technology, applied in sausage casings, cleaning intestines, slaughtering, etc., can solve the problems of strength, process cannot be copied, etc., achieve the effect of short sterilization treatment time, less environmental pollution and remarkable effect

Inactive Publication Date: 2017-06-27
BADONG FENGTAI AGRI SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no research on the changes in food composition and quality after pulsed intense light sterilization in the prior art; at the same time, there is little research on the application and effect of pulsed intense light sterilization in different foods, and natural casings use pulsed intensity The intensity and process required for light sterilization cannot be copied. It must be determined through careful research. It is necessary to expand the application of pulsed strong light sterilization technology in food systems with different water contents and different chemical compositions.

Method used

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  • Sterilization method of natural casing for sausages
  • Sterilization method of natural casing for sausages
  • Sterilization method of natural casing for sausages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Original intestine selection: choose fresh beef casings that have not been salted, and the casings are free of debris and odor;

[0032] (2) One-time pulse strong light sterilization: transport the casings to the pulse strong light sterilization equipment, the pulse strong light sterilization intensity is 6J / cm2, the flashing distance is 8cm, the flashing time is 25s on the front and back sides, 7 flashes per second times, and ensure that the casings are not overlapped during the sterilization process;

[0033] (3) Vacuum packaging: lay the casings flat without overlapping and put them into the packaging bags for vacuum packaging;

[0034] (4) Secondary pulse strong light sterilization: transport the casings to the pulse strong light sterilization equipment, the pulse strong light sterilization intensity is 3J / cm2, the flashing distance is 20cm, the flashing time is 10s on the front and back sides, flashing every second 3 times, and ensure that the packaging is not...

Embodiment 2

[0037] (1) Original intestine selection: choose fresh pig casings that have not been salted, and the pig casings have no sundries and no peculiar smell;

[0038] (2) One pulse strong light sterilization: transport casings to the pulse strong light sterilization equipment, the pulse strong light sterilization intensity is 5J / cm2, the flashing distance is 10cm, the flashing time is 24s on the front and back sides, 5 flashes per second times, and ensure that the casings are not overlapped during the sterilization process;

[0039] (3) Vacuum packaging: lay the casings flat without overlapping and put them into the packaging bags for vacuum packaging;

[0040] (4) Secondary pulse strong light sterilization: transport the casings to the pulse strong light sterilization equipment, the pulse strong light sterilization intensity is 2J / cm2, the flashing distance is 23cm, the flashing time is 8s on the front and back sides, flashing every second 3 times, and ensure that the packaging til...

Embodiment 3

[0043] (1) Original intestine selection: choose fresh sheep casings that have not been salted, and the sheep casings have no sundries and no peculiar smell;

[0044] (2) One-time pulse strong light sterilization: transport the casings to the pulse strong light sterilization equipment, the pulse strong light sterilization intensity is 4J / cm2, the flash distance is 15cm, the flash time is 20s on the front and back sides, and 5 flashes per second. times, and ensure that the casings are not overlapped during the sterilization process;

[0045] (3) Vacuum packaging: lay the casings flat without overlapping and put them into the packaging bags for vacuum packaging;

[0046] (4) Secondary pulse strong light sterilization: transport the casings to the pulse strong light sterilization equipment, the pulse strong light sterilization intensity is 1J / cm2, the flashing distance is 27cm, the flashing time is 6s on the front and back sides, flashing every second 2 times, and ensure that the...

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Abstract

The invention discloses a method for sterilizing natural sausage casings, which is to sterilize the sausage casings with high-intensity pulses for the first time, and then sterilize the casings in vacuum aseptic packaging with high-intensity pulses for the second time; wherein, the first pulse The strong light sterilization intensity is 3-7J/cm2, the flashing distance is 8-15cm, the flashing time is 20-30s on the front and back sides, and the flashing is 5-7 times per second; the second pulse strong light sterilization intensity is 1~3J/cm2, the flashing distance is 20~30cm, the flashing time is 5~10s for the front and back sides, and 2~4 flashes per second. The invention firstly applies the strong pulsed light sterilization technology to the production of natural sausage casings, relying on the synergy between the infrared, visible and ultraviolet wavelengths of the strong pulsed light, the sterilization effect is remarkable.

Description

technical field [0001] The invention belongs to the technical field of natural sausage casing processing, and relates to the application of pulse strong light sterilization technology in casing production. Background technique [0002] Natural sausage casings are sausage casings made from the esophagus, stomach, small intestine, large intestine, bladder and other organs of healthy livestock after deep processing. According to different processing methods, they are mainly divided into salted casings and dry casings. However, natural sausage casings are rich in protein and fat, and are susceptible to microbial contamination and deterioration. At present, preservation is mainly done by salting or / and drying. The process is cumbersome and consumes a lot of salt. In the later production of sausages, the casings must be rinsed and desalted first. At the same time, the discharge of concentrated brine will also cause the surrounding soil and water The salt content in resources grea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C13/00A22C17/16A61L2/08
CPCA22C13/00A22C17/16A61L2/08
Inventor 周武成
Owner BADONG FENGTAI AGRI SPECIALIZED COOP
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