The Production Technology of Boiled/Fried Collagen Casing

A collagen and production process technology, applied in the direction of fabric casings, sausage casings, fibrous casings, etc., can solve problems such as ineffective effects, shrinkage of casings, and phase separation of meat stuffing

Active Publication Date: 2021-05-18
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, 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

Method used

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  • The Production Technology of Boiled/Fried Collagen Casing
  • The Production Technology of Boiled/Fried Collagen Casing
  • The Production Technology 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 boiled / fried collagen casings. In the extraction process of the collagen fiber, the present invention adds small molecule polyhydric alcohol, strong oxidant and ferric ion to the semi-finished product after ash washing for pretreatment, and then acidifies. The present invention increases the degree of cross-linking inside the collagen casing by pretreating the semi-finished product after ash washing; by adding suitable auxiliary materials and collagen fibers, the collagen group is prepared; by optimizing the process parameters, adjusting the process steps, and improving the The process of blowing sausage casings was improved; by optimizing the process parameters of the shrinkage and curing process, further cross-linking occurred between collagen molecules and within molecules. The invention is simple and easy to implement, and the prepared casing has good temperature resistance, pressure resistance and mechanical properties, the casing has uniform and beautiful color and stable quality, and is 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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Patent Type & Authority Patents(China)
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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