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Natural sausage casing drug residue testing process

A casing and process technology, which is applied in the field of natural casing drug residual testing technology, can solve problems such as casing burst, sausage corruption, casing deformation, etc., and achieve the effects of simplified packaging, easy operation, and convenient storage and transportation

Inactive Publication Date: 2017-09-26
JIANGSU WANLI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Improper use will have a bad influence on the quality of sausage
① If the casing is bruised before or during use, the serious case will cause the casing to burst during the enema or sterilization process, and the mild case will cause the sausage to be damaged due to the structure of the casing during storage or sales, resulting in a decrease in the barrier properties of the sausage. Premature oxidation and deterioration or bacteria entering the sausage will cause the sausage to spoil and lose its edible value
③ Long-term storage of casings, due to incomplete storage conditions, will deform casings and cause losses
This solution has the problem of drug residues, and the sterilization effect is unstable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] A kind of natural enteric coating drug residue testing process, comprises the steps:

[0014] 1) Making cooked brine-alkali solution: prepare a saturated brine-alkali solution with a Baume degree of 24 degrees in the soaking tank with water and special salt for casings, pass high-temperature water vapor into the brine-alkali solution until the brine-alkali solution becomes boiling, and cool to room temperature , filter to remove impurities;

[0015] 2) Take the finished casing, put it into the soaking pool with cooked brine solution for 20-40 hours, wash the casing with the cooked brine solution, remove the crystalline salt grains on the casing, and when the casing becomes lubricated, drain it and put it in a vacuum Packaging bag, and then inject appropriate amount of cooked brine alkali and sausage special salt into the bag;

[0016] 3) Vacuuming: Put the opening of the packaging bag into the sealing groove of the vacuum packaging machine to pump air until there are n...

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PUM

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Abstract

The invention relates to a natural sausage casing drug residue testing process. The process is characterized by including steps: (1) preparing cooked bittern solution; (2) taking finished products of sausage casings; (3) vacuumizing. The invention particularly relates to a natural sausage casing preservative packaging method which is simple in production process, long in preservative time and convenience in transport. The process and the method have advantages that (1) simplicity in process and convenience in operation are achieved; (2) a preservative period can be prolonged to 18 months while a conventional salting method is about one year in preservative period; (3) packaging simplification is realized by changing outer packages from barrels to cartons to make it convenient for storage and transport.

Description

technical field [0001] The invention relates to a process for detecting drug residues in natural casings in the field of casings. Background technique [0002] Whether the use and storage method of the casing is appropriate is also very important for the function of the casing. The storage environment of casings is generally required to be stored in a dry, ventilated, and dark place below 25°C. How to use please follow the method recommended by the casing factory. Improper use will have a bad effect on the quality of sausages. ① If the casing is bruised before or during use, the serious case will cause the casing to burst during the enema or sterilization process, and the mild case will cause the sausage to be damaged due to the structure of the casing during storage or sales, resulting in a decrease in the barrier properties of the sausage. Early oxidation and deterioration or bacteria entering the inside of the sausage will cause the sausage to spoil and lose its edible...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/16A23B4/24A23L3/3409A23L3/358
CPCA23B4/16A23B4/24A23L3/3409A23L3/358Y02A40/90
Inventor 蒋铁平冯爱军刘春捷
Owner JIANGSU WANLI BIOTECH CO LTD