Casing for air-dried sausages and preparation method thereof, color fixative and preservation salt

Abstract

The invention relates to a casing for air-dried sausages. The casing is characterized by comprising the following components in percentage by weight: 30-40 parts of animal endothelium with a fine grinding mesh number of 200-400 meshes, 10-15 parts of fleece-flower roots, 15-20 parts of swimming bladders, 4-8 parts of sodium carboxymethyl cellulose, 5-10 parts of sweet potato powder, 2-3 parts of D-sodium isoascorbiate, 1-1.5 parts of alliin, 1-2 parts of lycium barbarum polysaccharide, 3-6 parts of polyoxyethylene sorbitan fatty acid ester, 0.5-1.5 parts of nerolyl acetate, 0.5-1 part of citral, 1-3 parts of alpha-tocopherol, 1-2 parts of sodium erythorbate, 1-1.5 parts of ester of adipic acid and 2,3-butanediol, 3-5 parts of fish oil, and 1-1.5 parts of 1,4-dibutyl-6-(1-ethyl pentadecyl)phenol.

Description

technical field [0001] The invention relates to a casing for air-dried sausage, a preparation method thereof, a color-protecting agent and a preservation salt. Background technique [0002] Most of the raw materials of traditional casings come from the esophagus, stomach, small intestine, large intestine and other organs of livestock, and the physical and chemical components of casings are likely to cause poor quality changes during processing and storage. While the existing artificial casings adopt traditional raw materials with various additives, but performance indicators such as freshness, color and luster, quality and the like cannot be uniformly guaranteed when the casings are finally used. Contents of the invention [0003] Aiming at the problems of existing artificial casings, the present invention provides a casing for air-dried casings, a preparation method thereof, a color-protecting agent, and a preservation salt, which can effectively ensure the end-use perfor...

AI Technical Summary

Problems solved by technology

[0002] Most of the raw materials of traditional casings come from the esophagus, stomach, small intestine, large intestine and other organs of livestock, and the physical and chemical components of casings are likely to cause poor quality changes during processing and storage

However, the existing artificial casings use traditional raw materials and various additives, but the freshness, color, quality and other performance indicators of the casings cannot be guaranteed uniformly when they are finally used.