Production process of boiled/fried collagen casing

A technology of collagen and production technology, which is applied in the direction of fabric casings, sausage casings, and fibrous casings, etc. It can solve the problems of casings sticking to each other, the effect is not obvious, casing shrinkage, etc., and the weak points of casings are reduced, and the color is uniform and beautiful , the effect of increasing the degree of cross-linking

Active Publication Date: 2019-08-20
山东海奥斯生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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, w...

Method used

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  • Production process of boiled/fried collagen casing
  • Production process of boiled/fried collagen casing
  • Production process of boiled/fried collagen casing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The production technology of described boiled / fried type collagen sausage casing specifically comprises the following steps:

[0024] (1) Extraction of collagen fibers: purchase cow split skin, cut into small pieces of 15*15cm, wrap in ash, marinate, wash ash, add glycerin, hydrogen peroxide and ferric ion to the semi-finished product after ash washing for pretreatment , acidified, and then washed to remove the fibrous interstitium and retain the collagen fibers. The processed cowhide pieces are then diced and ground to obtain collagen fiber pulp. The mass proportion of added hydrogen peroxide is 0.5%, the mass proportion of small molecule polyol is 0.5%, iron ion 100ppm, measured by the mass of the semi-finished product after ash washing.

[0025] (2) Preparation of collagen clusters: collagen fibers and auxiliary materials are mixed to obtain collagen clusters. The collagen group includes the following raw materials in weight percentage: water 88%, microcrystalline ...

Embodiment 2

[0029] The production technology of described boiled / fried type collagen sausage casing specifically comprises the following steps:

[0030] (1) Extraction of collagen fibers: Purchase cow split skin, cut into small pieces of 15*15cm, marinate in ash, wash ash, add ethylene glycol, sodium hypochlorite and ferric ions to the semi-finished product after ash washing Pretreatment, acidification, and water washing to remove fibrous interstitial and retain collagen fibers. The processed cowhide pieces are then diced and ground to obtain collagen fiber pulp. The mass proportion of added hydrogen peroxide is 5%, the mass proportion of small molecule polyol is 2%, iron ion 1000ppm, measured by the mass of the semi-finished product after ash washing.

[0031] (2) Preparation of collagen clusters: collagen fibers and auxiliary materials are mixed to obtain collagen clusters. The collagen group includes the following raw materials in weight percentage: water 94%, microcrystalline cellul...

Embodiment 3

[0035] The production technology of described boiled / fried type collagen sausage casing specifically comprises the following steps:

[0036] (1) Extraction of collagen fibers: Purchase cow split skin, cut into small pieces of 15*15cm, wrap in ashes, marinate, wash ashes, add mannitol, hydrogen peroxide and ferric ions to the semi-finished products after washing ashes for pretreatment Processed, acidified, and washed to remove fibrous stroma and preserve collagen fibers. The processed cowhide pieces are then diced and ground to obtain collagen fiber pulp. The mass proportion of added hydrogen peroxide is 3%, the mass proportion of small molecular polyol is 5%, iron ion 600ppm, measured by the mass of the semi-finished product after ash washing.

[0037] (2) Preparation of collagen clusters: collagen fibers and auxiliary materials are mixed to obtain collagen clusters. The collagen group includes the following raw materials in weight percentage: water 90%, microcrystalline cel...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A22C13/00
CPCA22C13/0016A22C13/0026A22C2013/0093A22C2013/0096
Inventor 赵换英宋立国马龙曹志鹏
Owner 山东海奥斯生物科技股份有限公司
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