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Efficient sausage casing cleaning technology

A casing and high-efficiency technology, which is applied to sausage casings, processed meat, and cleaning intestines, etc. It can solve the problems of affecting the health of cleaning personnel, affecting the use of casings, and time-consuming manual cleaning, so as to achieve long-term food quality preservation, save economic costs, and save manpower effect of labor

Inactive Publication Date: 2018-07-24
GUANGYUAN HAITIAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are many mucous membranes and grease on the inner wall of natural casings, and manual cleaning is time-consuming and laborious, and it is not easy to clean, which affects the subsequent use of casings. In addition, the hands of cleaning personnel will be soaked in warm or cold water for a long time, which will cause corresponding problems. joint disease, affecting the health of cleaning staff

Method used

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  • Efficient sausage casing cleaning technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of high-efficiency casing cleaning process comprises the following steps:

[0027] (1) Refrigeration: Put the original sausage into the refrigerator, control the refrigeration temperature to 2-8°C, take it out after refrigeration for 1-2 hours, and then remove large pieces of visible fat;

[0028] (2) Original intestine rinsing: put the original intestine after removing large pieces of visible grease in step (1) into a drum washing machine, rinse with warm water at 42-50°C, and remove the dust on the outer surface of the original intestine;

[0029] (3) Intestinal turning and rough cleaning: the original intestine after rinsing in step (2) is turned over through the intestine turning mechanism and put into the drum cleaning machine, and 20-50 grams of large-grained salt, sweet potato Powder or flour 10-20 grams and white vinegar 50-100 ml scrub for 20-30 minutes, rinse in warm water at 30-40°C for 2-3 times, 3-5 minutes each time; or add to the original intestine...

Embodiment 2

[0032] The casing cleaning agent described in step (4) in Example 1 consists of 10-20 parts of sweet potato powder, 5-15 parts of aloe extract, 10-20 parts of calendula extract, 5-10 parts of Asparagus extract 3-5 parts of ginger-mint extract, 10-15 parts of edible alkali, 10-15 parts of okra oil, 50-80 parts of white wine, and 500-700 parts of water. The preparation method comprises the following steps:

[0033] (1) Ginger and mint are crushed, then soaked in white wine for 24 hours and then filtered to obtain a mixed extract of ginger and mint;

[0034] (2) fresh aloe is pulverized to obtain aloe pulp, in the aloe pulp, add 3 times the water of fresh aloe quality, centrifugal filtration obtains aloe extract;

[0035] (3) Pulverize Calendula chrysanthemum, add 95% ethanol solution to mix according to the ratio of solid to liquid 1:10~20, then carry out microwave extraction, the extraction temperature is 52~58°C, the extraction time is 15~20 minutes, filter After obtaining th...

Embodiment 3

[0040] Such as figure 1 , is the drum cleaning machine described in Embodiment 1, comprising a metal shell 1, a rotating shaft motor 3, a faucet 7 connected to a water heater is provided at the upper end of the metal shell 1, and a faucet 7 is arranged below the faucet 7 There is a drum 2, the upper position of the drum 2 is provided with a feed inlet door 8, the bottom position of the drum is provided with a discharge outlet door 9, and one side of the discharge outlet door 9 is provided with a water outlet 11. The central position inside the drum 2 is provided with a rotating shaft 4 along the radial direction of the drum 2 .

[0041] The outside of the drum 2 is provided with a drum shell 5, the drum shell 5 is fixed on the metal shell 1 by a fastening device, and the bottom of the drum shell 5 is provided with a shell door 10, and the shell door 10 It is arranged directly below the machine door 9 of the discharge port, and the length and width of the shell machine door 10...

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Abstract

The invention provides an efficient sausage casing cleaning technology. The efficient sausage casing cleaning technology comprises the steps of performing cold storage for taking fat, rinsing originalintestines, reversing the rinsed intestines for rough cleaning, and reversing the roughly-cleaned intestines for fine cleaning, wherein the cold storage temperature is 2-8 DEG C, after the cold storage time being 1-2 hours, taking out the intestines after cold storage, and then removing massive fat which can be seen; the steps of rinsing the original intestines, reversing the rinsed intestines for rough cleaning, and reversing the roughly-cleaned intestines for fine cleaning are all performed in a roller cleaning machine; in the step of reversing the rinsed intestines for rough cleaning, a mixture of large-grain salt, sweet potato flour or flour, and white vinegar is added for rough cleaning, or a mixture of the large-grain salt, edible oil, the white vinegar and cooking wine is added forrough cleaning; and in the step of reversing the roughly-cleaned intestines for fine cleaning, a sausage casing cleaning agent is added for cleaning. According to the cleaning technology disclosed bythe invention, the operations of reversing the intestines and cleaning the intestines are mainly completed through machinery, and a large number of human resources are liberated, so that the cleaningefficiency is improved, the work of human resources is saved, economic costs are saved for enterprises, and besides, the efficient sausage casing cleaning technology further has the advantages of being good in cleaning effects and low in damage ratio and is suitable for large-scale cleaning operations of the food processing trade.

Description

technical field [0001] The invention relates to the technical field of food processing, and specifically relates to a high-efficiency casing cleaning process. Background technique [0002] Natural casing is an important source of food edible packaging and human tissue engineering materials. Packing all kinds of meat products and producing all kinds of sausages has a long history at home and abroad. Casing cleaning is the first process of making natural casings. Since the inner and outer layers of the casing need to be cleaned, the cleaning process is relatively complicated. At the same time, the casing itself is thin and easy to be pierced or broken. Among them, the cleaning of natural casings is more artificial. For large-scale cleaning, a large amount of human labor must be invested, which increases labor costs, and the amount of cleaning per capita is limited. [0003] However, there are many mucous membranes and grease on the inner wall of natural casings, and manual ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C17/16A22C13/00
CPCA22C13/0026A22C17/16
Inventor 李海生
Owner GUANGYUAN HAITIAN IND
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