Production process of boiled/fried collagen casing

Abstract

The invention relates to the technical field of casing production, in particular to a production process of a boiled / fried collagen casing. In the process of extracting collagen fibers, small molecular polyols, a strong oxidant and ferric ions are added into a semi-finished product after ash washing to carry out pretreatment, and then acidification is carried out. The method performs pretreatmenton the semi-finished product after ash washing, increases the crosslinking degree in the collagen casing; a collagen group is obtained by adding proper auxiliary materials and collagen fibers; the casing blowing process is improved by optimizing the process parameters and adjusting the process steps; and the crosslinking further occurs among collagen molecules and in the molecules by optimizing the technological parameters of a sleeve shrinkage curing process. The process is simple and feasible; the prepared casing has good temperature resistance, pressure resistance and mechanical properties;and the casing is uniform and beautiful in color, stable in quality and beneficial to industrial production.

Description

technical field [0001] The invention relates to the technical field of casing production, in particular to a production process of boiled / fried collagen casings. Background technique [0002] Collagen casings are made from livestock skins and tendons, so they are edible, but casings with a thicker diameter are thicker; they are not suitable for consumption. Collagen casings are different from cellulose casings, and attention should be paid to the heating temperature during thermal processing. Existing collagen casings are made into sausages or grilled sausages. When they are boiled or fried, the casings will start to shrink from one or both ends within a few seconds after being put into the pan, or the skin will be peeled off directly and separated from the meat filling. phenomena that affect customer satisfaction. [0003] CN201710142623.6 discloses a cooking method for improving the viscosity of steamed meat with collagen casings, but this method has a long cooking cycle...

AI Technical Summary

Problems solved by technology

Existing collagen casings are made into sausages or grilled sausages. When they are boiled or fried, the casings will start to shrink from one or both ends within a few seconds after being put into the pan, or the skin will be peeled off directly and separated from the meat filling. phenomenon that affects customer satisfaction

[0003] CN201710142623.6 discloses a cooking method for improving the viscosity of steamed meat with collagen casings, but this method has a long cooking cycle and low production efficiency, and all cases are carried out in small constant temperature and humidity boxes, which is not suitable for large-scale production. In the case of high temperature, it is easy to cause each casing to stick to each other, which will affect the appearance of the casing and cause troubles to the subsequent process

[0004] CN201710724145.X discloses a preparation method of high-meat-viscosity collagen casings and high-meat-viscosity collagen casings, which mainly improves the viscosity of casing meat by adding edible macromolecules, and macromolecules are basically used in the production raw materials of casings at present polysaccharides and other substances, the effect is not obvious

Images