Low-bacteria-degree edible animal collagen casing and preparation method thereof

A collagen and edible technology is applied in the field of preparation of low-bacteria edible animal collagen casings.

Inactive Publication Date: 2019-01-04
PUJIANG CAREX BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the fact that the casing is in a humid and mild environment before drying during the production process, it is easy to cause the growth of bacteria on the casing, resulting in more colonies on the casing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A low-bacteria edible animal collagen casing and a preparation method thereof, comprising the following raw materials in parts by weight: 60% protein, 1.5% edible cellulose (CMC), 1.5% polyvinyl alcohol, 2.5% glycerin, and 12% water %.

[0024] A preparation method for edible animal collagen sausage casing with low bacterial concentration, comprising the steps of:

[0025] S1. Firstly, the animal skin is cleaned, divided and cut;

[0026] S2, after the divided animal skin is treated with alkali, add water according to the animal skin and water weight ratio of 1:1, carry out enzyme treatment with protease, and carry out acid treatment after cleaning;

[0027] S3. The acid-treated animal skin is cooled to below 10°C, cut into pieces by dicing, tableting, chopping, grinding or a combination thereof, rolled into pieces, and extracted from silk fibers by high-pressure filtration;

[0028] S4. Add edible cellulose or edible cellulose derivatives and oil emulsion while stirr...

Embodiment 2

[0032] A low-bacteria edible animal collagen casing and a preparation method thereof, comprising the following raw materials in parts by weight: 70% of protein, 2% of edible cellulose (CMC), 3.5% of polyvinyl alcohol, Glycerin 3.5%, moisture 14.5%.

[0033] A preparation method for edible animal collagen sausage casing with low bacterial concentration, comprising the steps of:

[0034] S1. Firstly, the animal skin is cleaned, divided and cut;

[0035] S2, after the divided animal skin is treated with alkali, add water according to the animal skin and water weight ratio of 1:1, carry out enzyme treatment with protease, and carry out acid treatment after cleaning;

[0036] S3. The acid-treated animal skin is cooled to below 10°C, cut into pieces by dicing, tableting, chopping, grinding or a combination thereof, rolled into pieces, and extracted from silk fibers by high-pressure filtration;

[0037] S4. Add edible cellulose or edible cellulose derivatives and oil emulsion while...

Embodiment 3

[0041] A low-bacteria edible animal collagen casing and a preparation method thereof, comprising the following raw materials in parts by weight: 75% of protein, 2.5% of edible cellulose (CMC), 7.5% of polyvinyl alcohol, Glycerin 4.5%, moisture 18%.

[0042] A preparation method for edible animal collagen sausage casing with low bacterial concentration, comprising the steps of:

[0043] S1. Firstly, the animal skin is cleaned, divided and cut;

[0044] S2, after the divided animal skin is treated with alkali, add water according to the animal skin and water weight ratio of 1:1, carry out enzyme treatment with protease, and carry out acid treatment after cleaning;

[0045] S3. The acid-treated animal skin is cooled to below 10°C, cut into pieces by dicing, tableting, chopping, grinding or a combination thereof, rolled into pieces, and extracted from silk fibers by high-pressure filtration;

[0046] S4. Add edible cellulose or edible cellulose derivatives and oil emulsion while...

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PUM

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Abstract

The invention discloses a low-bacteria-degree edible animal collagen casing and a preparation method thereof. The low-bacteria-degree edible animal collagen casing comprises the following raw materials in parts by weight: 60-75% of protein, 1.5-2.5% of edible celluloses (CMC), 1.5-7.5% of polyvinyl alcohol, 2.5-4.5% of glycerinum and 12-18% of water. In a production process of the casing, the casing is in a humid and gentle environment before drying, bacterium breeding on the casing is easily caused, and thus, lots of bacterial colonies are on the casing. Compared with the prior art, the low-bacteria-degree edible animal collage casing has the advantages that the design is reasonable, steps are simple, after being cut according to the required length, the casing is filled with air, is hoisted and is vertically conveyed to a drying chamber, then the casing is dried at a time, meanwhile, sterilization is carried out by an ultraviolet radiator, in a drying step, sterilizing is carried outwith the aid of ultraviolet rays, bacterial colonies on the surface and in the casing can be removed by modes of heating and ultraviolet irradiation degeneration, and thus, the casing has a low-bacteria-degree effect, and is popularized favorably.

Description

technical field [0001] The invention belongs to the technical field of sausage casing production, in particular relates to a low-bacteria edible animal collagen casing, in particular to a preparation method of a low-bacteria edible animal collagen casing. Background technique [0002] Collagen casings mainly use the dermis of cattle, pigs and other animals as raw materials, extract water-insoluble collagen fibers by physical and chemical methods, add additives, and then undergo mechanical molding and modification to become edible artificial casings. The production of collagen casings in the world is mainly divided into two methods: 1. The dry method means that the casings are mechanically formed and then directly dried with hot air to shape them. For example, factories in the United States, Germany, Poland and other countries use this method; After mechanical molding, use coagulation liquid to set the shape, and then dry it with hot air. For example, manufacturers in the Uni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C17/14A22C13/00
CPCA22C13/0026A22C17/14
Inventor 张琴琴
Owner PUJIANG CAREX BIOTECH
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