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Natural sausage casing processing method

A processing method, casing technology, applied in the field of radiation degradation

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

[0003] At present, there is no way to remove chloramphenicol residues in casings, and the use of chloramphenicol can only be strictly controlled in the process of pig breeding. However, this method cannot completely solve the problem of chloramphenicol residues in casings. Chloramphenicol, mainly uses gamma rays to enter the water environment, reacts with water molecules in the environment in a short period of time, and produces a large amount of OH, hydrated electrons, H and H 3 o + etc. These highly active free radicals attack the groups in the side chains of drug residues to generate small molecular substances

Method used

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Embodiment 1

[0015] A processing method for natural casings: irradiate casings containing chloramphenicol after pickling, draining, and bagging the finished product at room temperature, and adopt the continuous irradiation method of automatic back and forth accumulation type suspension chains, and the electrical parameters of the speed of the suspension chains The irradiation time is 2-12h; the casing irradiation dose per bag is 2-9kGy; the unevenness of the same batch of products treated with the same irradiation dose is 1.1-1.4.

[0016] The casing is preferably one that does not contain sundries, has no peculiar smell, has no mildew, and has a good color.

[0017] The electrical parameter of the suspension chain speed is preferably 18Hz.

[0018] The unevenness of the same batch of products treated with the same radiation dose is preferably 1.2.

Embodiment 2

[0020] Select no sundries, no foreign matter, no moldy casings, do different irradiation doses (0kGy, 2kGy, 4kGy, 6kGy, 8kGy) for different initial contents of chloramphenicol in casings (0.1mg / kg, 0.5mg / kg, 1mg / kg, 10mg / kg, 50mg / kg), the irradiation parameters are set as follows: the continuous irradiation method of the hanging chain with automatic front and rear turning and storage is selected, the electric parameter of the hanging chain speed is 20Hz, and the samples with different irradiation doses The irradiation time is 0, 2.5, 5, 7.5, and 10 hours respectively; the irradiation dose of each bag of casing is 0kGy, 2kGy, 4kGy, 6kGy, 8kGy respectively; the unevenness of the same batch of products treated with the same irradiation dose is 1.2 .

[0021] Casing raw materials: provided by Rugao Baxin Casing Co., Ltd.;

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Abstract

The invention relates to a natural sausage casing processing method, and belongs to the technical field of irradiation degradation. The processing method comprises the following steps of performing radiation treatment on sausage casings which are subjected to pickling, draining and bagging of finished products and contain chloramphenicol under normal temperature, and selecting a continuous irradiation manner by an automatic front-and-behind turnover collecting and releasing suspension chain, wherein the speed electrical parameter of the suspension chain is 12-24Hz, the irradiation time is 2-12h, the irradiation dose of each bag of the sausage casings is 2-9kGy, and the unevenness by using the same irradiation dose for treating the same batch of products is 1.1-1.4. The movement manner of irradiating the bagged sausage casings is automatically controlled, the irradiation efficiency is improved, the processing cost is reduced, and pesticide residues and veterinary medicine residues in foods can be effectively degraded. The technical cost for degrading chloramphenicol through irradiation is low, the operation is convenient, and the irradiation does not have notable influence on the color difference, the tensile strength and the shear strength of the sausage casings, can effectively overcome adverse effects of external environmental conditions to the sausage casings, protects the color of the sausage casings, reduces the economic losses and increases the production benefits.

Description

technical field [0001] The invention relates to a method for degrading chloramphenicol residues in natural casings, in particular to a method for degrading chloramphenicol through irradiation technology, and belongs to the technical field of irradiation degradation. Background technique [0002] Natural sausage casing is an edible but perishable product rich in protein and fat, which is processed from the esophagus, stomach, small intestine, large intestine and other organs of healthy livestock. And chloramphenicol (Chloramphenicol), as a kind of broad-spectrum antibiotic drug, is effective to aerobic bacteria, anaerobic bacteria, chlamydia, mycoplasma, rickettsia etc., and price is lower, is widely used in people, livestock etc. For the treatment of various infectious diseases, due to the long-term use of chloramphenicol, there is a small amount of chloramphenicol residue in the casing, which causes very serious side effects on the human body. There are very strict regulat...

Claims

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Application Information

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