Casing for maintaining toughness and tenderness of sausage for a long time, preparation method thereof, and prepared sausage

A technology for sausages and casings, which is applied in sausage preparation and food fields. It can solve the problems of sausage research, without involving the maintenance of tenderness and toughness of sausages, and achieve the effect of simple preparation method, easy implementation, and enhanced economic value

Pending Publication Date: 2019-03-19
CHENGDU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the article did not conduct corresponding research on the tenderness (firmness) and toughness (toughness) of sausages, which are extremely important for the quality an

Method used

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  • Casing for maintaining toughness and tenderness of sausage for a long time, preparation method thereof, and prepared sausage
  • Casing for maintaining toughness and tenderness of sausage for a long time, preparation method thereof, and prepared sausage
  • Casing for maintaining toughness and tenderness of sausage for a long time, preparation method thereof, and prepared sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Wash the natural pig casings, and then carry out desalination treatment;

[0029] (2) adding the resultant of step (1) into a mixed solution of soybean lecithin and soybean oil for 70 to 100 minutes;

[0030] (3) Process the product of step (2) with treatment agent A for 40 minutes;

[0031] (4) Treat the product of step (3) with treating agent B for 70 to 100 minutes;

[0032] (5) After drying the product obtained in step (4), immerse it in a ferulic acid solution with a concentration of 1.25wt% for 5 minutes, take it out and air-dry it;

[0033] The treatment agent A is composed of ultrafine microcrystalline cellulose, gallic acid and sodium carboxymethyl cellulose in a weight ratio of 16:0.3:4;

[0034] The treatment agent B is a mixture of lactic acid and NaCl, wherein the concentration of lactic acid is 19.5ml / kg·NaCl.

[0035] The concentration of the soybean lecithin is: in parts by weight, 1 part of soybean lecithin is added to every 27.5 parts of water; ...

Embodiment 2

[0038] (1) Wash the natural pig casings, and then carry out desalination treatment;

[0039] (2) adding the resultant of step (1) into a mixed solution of soybean lecithin and soybean oil for 70 to 100 minutes;

[0040] (3) Process the product of step (2) with treatment agent A for 30 minutes;

[0041] (4) Treat the product of step (3) with treating agent B for 70 minutes;

[0042] (5) After drying the product obtained in step (4), immerse it in a ferulic acid solution with a concentration of 1.2wt% for 2 minutes, take it out and air-dry it;

[0043] The treatment agent A is composed of ultrafine microcrystalline cellulose, gallic acid and sodium carboxymethyl cellulose in a weight ratio of 18:0.2:5;

[0044] The treatment agent B is a mixture of lactic acid and NaCl, wherein the concentration of lactic acid is 19ml / kg·NaCl.

[0045] The concentration of the soybean lecithin is as follows: in parts by weight, 1 part of soybean lecithin is added to every 27 parts of water; t...

Embodiment 3

[0048] (1) Wash the natural pig casings, and then carry out desalination treatment;

[0049] (2) adding the resultant of step (1) into a mixed solution of soybean lecithin and soybean oil for 70 to 100 minutes;

[0050] (3) Process the product of step (2) with treatment agent A for 45 minutes;

[0051] (4) Treat the product of step (3) with treating agent B for 100 minutes;

[0052] (5) After drying the product obtained in step (4), immerse it in a ferulic acid solution with a concentration of 1.5 wt% for 5 minutes, take it out and air-dry it;

[0053] The treatment agent A is composed of ultrafine microcrystalline cellulose, gallic acid and sodium carboxymethyl cellulose in a weight ratio of 15:0.2:2;

[0054] The treatment agent B is a mixture of lactic acid and NaCl, wherein the concentration of lactic acid is 19ml / kg·NaCl.

[0055] The concentration of the soybean lecithin is as follows: in parts by weight, 1 part of soybean lecithin is added to every 32 parts of water;...

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Abstract

The invention provides a preparation method of a casing for maintaining the toughness and tenderness of a sausage for a long time. The method comprises the following steps: (1) washing natural pig casing and then performing desalting treatment; (2) treating the treated casing obtained in the step (1) in a mixed solution of soybean lecithin and soybean oil for 70 to 100 minutes; (3) treating the product obtained in the step (2) with a treatment agent A for 30 to 45 minutes; (4) treating the product of the step (3) with a treatment agent B for 70 to 100 minutes; and (5) drying the product obtained in the step (4), immersing the dried product in a ferulic acid solution with a concentration of 1.2-1.5 wt% for 2 to 5 minutes, taking out the product, and then air-drying the product.

Description

technical field [0001] The invention belongs to the technical field of food and relates to the technical field of sausage preparation, in particular to casings for maintaining the toughness and tenderness of sausages for a long time, a preparation method and the obtained sausages. Background technique [0002] Sausage products are one of the three major meat products (sausage, ham, bacon) in the world. [0003] At present, in the field of sausage preparation technology, many gratifying achievements have been made regarding improving the shelf life, explosion-proof performance and taste of sausages. Feng et al. (2013) pioneered the possibility of using immersion vacuum cooling technology to prolong the shelf life of sausages. Feng et al. (2014) first studied the use of soybean lecithin and soybean oil. The mixing effect of salt mud realizes the zero blasting of modified casings in submerged vacuum cooling. On this basis, the Chinese patent with the publication number CN1052...

Claims

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Application Information

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IPC IPC(8): A22C13/00
CPCA22C13/0026
Inventor 冯朝辉王卫白婷胡安弗朗西斯科加西亚马丁刘耀文帕洛玛阿尔瓦雷斯马特奥
Owner CHENGDU UNIV
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