Production technology of dried casing for sausages
A production process and sausage casing technology, which is applied to the production process of dry sausage casings, can solve the problems of easy bursting, uneven color of sausage casings, and insufficient flexibility.
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[0005] The technical solution of the present invention will be further described below in conjunction with the examples, but it is not limited thereto. Any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention should be covered by the present invention within the scope of protection.
[0006] Put the salted casings in clean water to remove the salt; rinse the casings in hydrochloric acid solution for 1 hour; take them out and wash them with water until the pH value is 7; rinse the casings in sodium hydroxide solution 2 hours; take it out and wash it with clean water until the pH value is 8; put the cleaned casing on the drying mold and dry it at 55°C for 2 hours; then raise the temperature to 85°C and dry it for 5 hours; adjust after drying Humidity is within 30%, after the temperature of the casing drops to room temperature, the film is removed to...
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