Production method of casing

A production method and technology of sausage casings, which are applied in the direction of sausage casings, chemical treatment of natural intestines, cleaning intestines, etc., can solve the problems of fishy smell, short storage time, inconvenient use, etc., achieve less loss of nutrients, increase freshness period, good flavor quality

Inactive Publication Date: 2018-07-03
李峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Casings are raw materials for making sausages, sausages, and sausages, as well as bowstrings, badminton racket strings, and surgical guts, etc., and the export volume is also relatively large. The traditional process of producing casings in my country is mainly to remove the feces from the original intestines purchased first. , then wash, soak for 5-6 hours after washing, then use bamboo slices to scrape off gre...

Method used

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Examples

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Embodiment 1

[0017] Embodiment 1: the manufacture method of sausage casing, specifically comprises the following content:

[0018] (1) First, clean and divide the casing, soak it in 0.1% citric acid aqueous solution for 25 minutes, take it out and rinse it with clean water;

[0019] (2) Soak the casing treated in step (1) in 5% dilute saline solution, and perform ultrasonic treatment, the ultrasonic parameters are as follows: 280W, 120kHz, ultrasonic time is 25 minutes; after the end, rinse with water 2-3 times, spare;

[0020] (3) Soak the casing treated in step (2) in a mixture of 2.0% sodium chloride, 1.5% phosphate and 30ppm nitrite for 5 minutes, take it out and rinse it with clean water after soaking;

[0021] (4) Put the above step (3) casing into 5% sodium bicarbonate aqueous solution, soak for 25 minutes, then take it out and wash it with water until the water is neutral;

[0022] (5) The processed sausage casings were refrigerated, followed by freezing at 2°C for 25 minutes, fr...

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PUM

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Abstract

The invention discloses a production method of a casing. The production method comprises the following steps: sequentially carrying out citric acid water solution soaking, dilute brine soaking, ultrasonic treatment, mixed solution soaking and sodium hydrogen carbonate water solution soaking on a fresh casing; cleaning with clean water until the casing is neutral; and finally, carrying out step type refrigeration. Compared with the prior art, the production method has the advantages that the casing is treated by virtue of a citric acid water solution, dilute brine, ultrasonic waves and the like, the prepared casing is pure and glossy in luster, transparent, smooth in hand feel and fresh in odor; and by carrying out step type refrigeration, the loss of nutrients of the casing is little, thecasing has good flavor quality and a long guarantee period, and the preservation time limit of the casing is greatly prolonged.

Description

technical field [0001] The invention relates to a method for making casings, and belongs to the technical field of food processing. Background technique [0002] Casings are raw materials for making sausages, sausages, and sausages, as well as bowstrings, badminton racket strings, and surgical guts, etc., and the export volume is also relatively large. The traditional process of producing casings in my country is mainly to remove the feces from the original intestines purchased first. , then wash, soak for 5-6 hours after washing, then use bamboo slices to scrape off grease, mucous membranes, irrigate water channels, and finally salt them into barrels; this traditional process produces casings with miscellaneous colors and a fishy smell , small elasticity, easy to deteriorate, short storage time, salt corrosion spots and indigo spots are easy to appear in the intestinal body, the cortex will degrease and lose luster, and the utilization rate of raw materials is low, which is i...

Claims

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Application Information

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IPC IPC(8): A22C13/00A22C17/16A23B4/06
CPCA22C13/0026A22C17/16A23B4/06A23V2002/00A23V2200/10
Inventor 李峰
Owner 李峰
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