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Preparation method of high meat viscosity collagen sausage casings and the high meat viscosity collagen sausage casings

A collagen casing and stickiness technology, which is applied in the field of collagen casing processing, can solve the problems of meat separation, collagen casing heat shrinkage, and poor meat viscosity, etc., and achieve strong water retention, superior shrinkage, and improved barrier properties.

Pending Publication Date: 2017-12-08
BEIJING QIUSHI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the nature of collagen casings has never been comparable to that of natural casings. Among them, the most prominent is the thermal shrinkage and meat stickiness of collagen casings. Separation of minced meat

Method used

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  • Preparation method of high meat viscosity collagen sausage casings and the high meat viscosity collagen sausage casings
  • Preparation method of high meat viscosity collagen sausage casings and the high meat viscosity collagen sausage casings
  • Preparation method of high meat viscosity collagen sausage casings and the high meat viscosity collagen sausage casings

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Macromolecule dispersion: configure 0.6wt% hydrochloric acid solution, add 2% carrageenan to the hydrochloric acid solution, disperse at a high speed for 1 min at 5000 rpm to make the carrageenan well and evenly disperse, and obtain a carrageenan acid dispersion;

[0035] (2) Compounding: mix the carrageenan acid dispersion prepared in (1) with an equal volume of skin pulp, add 2.5% glycerin and knead to prepare a collagen group, and store at 10°C for 12 hours;

[0036] (3) Extrusion and solidification: After the collagen group is homogeneously (30MPa) filtered under a pressure of 30MPa, it is extruded through an extruder with a rotation speed of 20rpm, and air and ammonia are introduced, and the pressure is 20psi;

[0037] (4) Water washing: the casings are washed in a water washing tank for 8 minutes to remove residual salts;

[0038] (5) Drying and re-humidification: after washing, the casings were dried for 18 minutes on a continuous hot air drying line at a tem...

Embodiment 2

[0043](1) Macromolecular dispersion: configure 0.7wt% hydrochloric acid solution, add 3% konjac gum to the hydrochloric acid solution, disperse at a high speed for 1 min at 5000rpm to make the konjac gum well and evenly disperse, and obtain the konjac gum acid dispersion;

[0044] (2) Compounding: mix the konjac gum acid dispersion prepared in (1) with an equal volume of skin pulp, add 5% glycerin and knead to prepare a collagen group, and store it at 8°C for 12 hours;

[0045] (3) Extrusion and solidification: After the collagen group is homogeneously filtered at a pressure of 30MPa, it is extruded through an extruder with a rotation speed of 30rpm, and air and ammonia are introduced at a pressure of 30psi;

[0046] (4) Water washing: the casings are washed in a water washing tank for 10 minutes to remove residual salts;

[0047] (5) Drying and re-humidification: After washing, the casings are dried for 16 minutes through a continuous hot-air drying line at a temperature of 7...

Embodiment 3

[0052] (1) Macromolecule dispersion: configure 0.8wt% hydrochloric acid solution, add 3.75% locust bean gum to the hydrochloric acid solution, disperse at a high speed at 5000rpm for 1min to make the locust bean gum well and uniformly dispersed, and obtain the locust bean gum acid dispersion;

[0053] (2) Compounding: mix the locust bean gum dispersion prepared in (1) with an equal volume of skin pulp, add 15% glycerin and knead to prepare a collagen group, and store at 8°C for 14 hours;

[0054] (3) Extrusion and solidification: After the collagen group is homogeneously filtered under a pressure of 40MPa, it is extruded through an extruder with a rotation speed of 35rpm, and air and ammonia are introduced at a pressure of 30psi;

[0055] (4) Water washing: the casings are washed in a water washing tank for 10 minutes to remove residual salts;

[0056] (5) Drying and re-humidification: After washing, the casings are dried for 15 minutes on a continuous hot air drying line at a...

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Abstract

The present invention discloses a preparation method of high meat viscosity collagen sausage casings and the high meat viscosity collagen sausage casings. The method comprises the following steps: an edible macromolecular substance and a hydrochloric acid solution are mixed to obtain a macromolecular acid dispersion liquid; the macromolecular acid dispersion liquid and a cattle hide slurry are mixed, glycerin is added, the materials are mixed to prepare collagen balls, and the collagen balls are put still; the collagen balls are homogenized, the homogenized materials are filtered, the filtered materials are squeezed, air and ammonia gas are ventilated to conduct a solidification, and washing, continuous drying with hot air and rewetting are conducted to obtain the high meat viscosity collagen sausage casings. The specific edible macromolecular substance in the prepared collagen sausage casings exists in granular states in the sausage casings, can be slowly dissolved during processing of cooking, frying and baking, and is not limited by meat stuffings of the sausages, so that the sausage casings are excellent in contractility and high in meat viscosity. The prepared collagen sausage casings are strong in water-holding capacity, high in transparency before and after rehydration, uniform in thickness, delicate and even in taste, and also extremely excellent in strength, toughness and barrier properties.

Description

technical field [0001] The invention belongs to the technical field of collagen casing processing technology, and in particular relates to a preparation method of a high-meat-viscosity collagen casing and a high-meat-viscosity collagen casing. Background technique [0002] Casing casings are mainly divided into natural casings and artificial casings. As natural products, natural casings are processed from the small intestines, large intestines, bladders and other viscera of livestock. They have the advantages of good toughness and firmness, edible and unique taste. Artificial casings are mainly divided into cellulose casings, plastic nylon casings and collagen casings. Among them, the collagen casing is prepared from livestock skin collagen, which is similar in nature to natural casing and edible. With the sharp increase in the consumption of enema products, the demand for casings has also increased significantly. Collagen casings have effectively made up for the insufficie...

Claims

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Application Information

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IPC IPC(8): A22C13/00
CPCA22C13/0016A22C13/0026
Inventor 杜大雪杜晓辉李强刘飞钟芳
Owner BEIJING QIUSHI AGRI DEV
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