Technology of microbial hydrolysis of natural casing byproducts

Abstract

The invention belongs to the field of casing production methods, and particularly relates to a technology of microbial hydrolysis of natural casing byproducts. The technology of the microbial hydrolysis of the natural casing byproducts aims at making casing products in China have significant improvement in quality and reach international standards, and the economic value of exported casing products is improved. To achieved the technical scheme, the technology specifically comprises the steps that 1, firstly, semi-finished casings are cleaned with clear water; 2, treatment is conducted with oxidation liquid at room temperature; 3, oxidized casings are put into reducing liquid and pulled out when colors are consistent, and the oxidized casings are washed to be neutral with clear water; 4, reduced casings are put into the oxidation liquid again to be treated and pulled out after being slightly stirred for 15 minutes, and the casings are washed to be neutral with clear water to obtain the finished products. The technology of the microbial hydrolysis of the natural casing byproducts has the advantages that the casings produced by adopting the production method are milky white, pure in luster, glossy, transparent, smooth in hand feeling, fresh in smell, good in elasticity and high in pulling force, the utilization rate of raw materials is greatly increased, and the economic value of the casings in exported foreign exchange earnings is greatly improved.

Description

technical field [0001] The invention belongs to the technical field of food processing and manufacturing, and relates to a production method of casings, in particular to a production process of milky white casings. Background technique [0002] Casings are raw materials for making meat sausages, sausages, and sausages, as well as bow strings, badminton racket strings, and medical surgical gut, and the export volume is relatively large. The production of sausage casings by traditional crafts in my country is mainly to remove the feces from the purchased original intestines first, then wash them, soak them for 5-6 hours after washing, then use bamboo slices to scrape off grease, mucous membranes, irrigate water channels, and finally pickle them with salt and put them in barrels . This traditional process produces sausage casings with miscellaneous colors, fishy smell, small elasticity, easy to deteriorate, short storage time, salt corrosion spots, indigo spots, cortex will...

AI Technical Summary

Problems solved by technology

This traditional process produces sausage casings with miscellaneous colors, fishy smell, small elasticity, easy to deteriorate, short storage time, salt corrosion spots, indigo spots, cortex will degrease and lose luster, and the utilization rate of raw materials is low. It is very inconvenient, and foreign businessmen have objections to this, because 95% of the casings are exported products, which seriously affects the reputation of my country's export casings, and also affects the economic value of the products due to the low product grade