Dry casing production technology

A production process and sausage casing technology, which is applied to the production process field of dry sausage casings, can solve the problems of large water consumption, easy bursting, and long time consumption in production, and achieve the effects of reducing water consumption, whitening, uniform and beautiful, and increasing flexibility.

Inactive Publication Date: 2017-06-27
南通天龙畜产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the common dry casing process is not mature enough, the color of the casing is yellow and uneven, the flexibility i

Method used

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Examples

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Embodiment Construction

[0006] The implementation of the present invention is illustrated by specific specific examples below, and the production process of dry casings is completed through the steps of rinsing, rinsing, secondary rinsing and drying. Soaking, soaking the salted casings in clean water for 6 hours to remove the salt on the surface of the pickled casings; rinsing, rinsing the soaked casings in hydrochloric acid solution for 4 hours, using a mobile Wash the casing with clean water until the pH value of the casing is 6; rinse the casing for the second time, put the casing after cleaning in a sodium hydroxide solution for a second rinse, the rinsing time is 2.5 hours, and use flowing water to clean the casing Carry out secondary cleaning until the pH value of the casing is 7; dry, put the cleaned casing on a drying mold, and dry at 55°C for 2 hours; then raise the temperature to 78°C, and dry for 3 hours; After drying, the casing is removed after the temperature drops to room temperature t...

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PUM

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Abstract

The invention discloses a production process of dry casings, which is characterized in that: the production process of dry casings is completed through the steps of soaking, rinsing, secondary rinsing and drying; It can not only increase the flexibility of the product, make the color whitish uniform and beautiful, get rid of the original smell of the casing, but also reduce water consumption and quickly make the casing reach neutral pH.

Description

technical field [0001] The invention belongs to the technical field of production and processing of casings, and in particular relates to a production process of dry casings. Background technique [0002] Casings are mainly used as outer coverings for stuffing sausages and enemas. According to the animal category, it is divided into three categories: pig casings, sheep casings and cattle casings, among which the most important one is pig casings. There are two commonly used processing methods: salted casings and dried casings. Compared with salted casings, dry casings have the advantages of long shelf life, good taste, light weight, and easy storage and transportation, so they are favored by more and more users. However, the common dry casing process is not mature enough, the color of the casing is yellow and uneven, the flexibility is not enough, it is easy to burst during the enema process, and the production consumes a lot of water and takes a long time. Contents of...

Claims

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Application Information

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IPC IPC(8): A22C13/00
CPCA22C13/0026
Inventor 孙学超许春龙刘亚男许悟赟韩国栋
Owner 南通天龙畜产品有限公司
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