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Small-caliber plant sausage casing and preparation process thereof

A preparation process, small-caliber technology, applied in sausage casings, processed meat, food science, etc., can solve the problems of not considering performance, not realizing continuous production, etc., and achieve good skin-filling combination, excellent compressive strength, and stable quality. Effect

Inactive Publication Date: 2020-04-10
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

[0003] Invention patent CN103518819A discloses a sodium alginate edible casing and its preparation method. Although it describes a preparation method of a plant casing, it is only prepared in a laboratory, and a tubular casing film with good toughness is obtained. To achieve continuous production, without considering its performance, including whether the combination of skin and stuffing is feasible
[0005] Co-extrusion equipment still has certain limitations. In China, formed casings are still used to fill meat fillings.

Method used

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  • Small-caliber plant sausage casing and preparation process thereof

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Comparison scheme
Effect test

Embodiment 1

[0033] The glue used in the small-caliber vegetable casing includes the following raw materials in mass percentage: 1% sodium alginate, 0.2% microcrystalline cellulose, 0.05% sodium carboxymethyl cellulose, 0.1% starch, 0.1% glycerin , and the balance is water.

[0034] In the sodium alginate, the ratio of high G type and high M type sodium alginate is 1:3.

[0035] The preparation technology of described small-bore plant casing, comprises the following steps:

[0036] (1) Preparation of glue: mix water and glycerin evenly, and mix other powdery raw materials evenly; pour the liquid into the vacuum chopping machine and start it at low speed, then pour the solid powder into it, and continue chopping for 10 minutes until the mixture is uniform solution;

[0037] (2) Extrusion and coagulation: Pour the prepared glue into the extruder, extrude the casing through the machine head, and blow in air at the same time. The air pressure is set to 0.03MPa. After extrusion, the use mass ...

Embodiment 2

[0042] The glue used in the small-caliber vegetable casing includes the following raw materials in mass percentage: 10% sodium alginate, 2.0% microcrystalline cellulose, 0.5% sodium carboxymethyl cellulose, 2% starch, 1% glycerin , and the balance is water.

[0043] In the sodium alginate, the ratio of high G type and high M type sodium alginate is 1:4.

[0044] The preparation technology of described small-bore plant casing, comprises the following steps:

[0045] (1) Preparation of glue: mix water and glycerin evenly, and mix other powdery raw materials evenly; pour the liquid into the vacuum chopping machine and start it at a low speed, then pour the solid powder into it, and continue chopping for 30 minutes until the mixture is uniform solution;

[0046] (2) Extrusion and coagulation: Pour the prepared glue into the extruder, extrude the casing through the machine head, and blow in air at the same time, the air pressure is set to 0.03MPa, after extrusion molding, the use...

Embodiment 3

[0051] The glue used in the small-caliber vegetable casing includes the following raw materials in mass percentage: 6% sodium alginate, 1.5% microcrystalline cellulose, 0.3% sodium carboxymethyl cellulose, 1.3% starch, 0.6% glycerin , and the balance is water.

[0052] In the sodium alginate, the ratio of high G type and high M type sodium alginate is 1:5.

[0053] The preparation technology of described small-bore plant casing, comprises the following steps:

[0054] (1) Preparation of glue: mix water and glycerin evenly, and mix other powdery raw materials evenly; pour the liquid into the vacuum chopping machine and start it at a low speed, then pour the solid powder into it, and continue chopping for 20 minutes until the mixture is uniform solution;

[0055] (2) Extrusion and coagulation: Pour the prepared glue into the extruder, extrude the casing through the machine head, and blow in air at the same time. The air pressure is set to 0.03MPa. After extrusion, the use mass...

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Abstract

The invention relates to the technical field of sausage casing production, in particular to a small-caliber plant sausage casing and a preparation process thereof. The caliber of the small-caliber plant sausage casing is generally smaller than phi 18. The adopted glue solution comprises the following raw materials, by mass: 1 to 10 percent of sodium alginate, 0.2 to 2.0 percent of microcrystallinecellulose, 0.05 to 0.5 percent of sodium carboxymethyl cellulose, 0.1 to 2 percent of starch, 0.1 to 1 percent of glycerinum and the balance being water. In the sodium alginate, the ratio of the highG type sodium alginate to the high M type sodium alginate is 1: 3-1: 5. The small-caliber plant sausage casing has excellent compression strength, tensile strength and elongation at break; after thesmall-caliber plant sausage casing is applied to sausage filling, the wrapper and stuffing are well combined, and the quality is stable. The invention also provides a simple and feasible preparation process of the small-caliber plant casing.

Description

technical field [0001] The invention relates to the technical field of casing production, in particular to a small-diameter vegetable casing and a preparation process thereof. Background technique [0002] At present, the edible casings on the market are mainly natural casings and collagen casings, and plant casings are rare, which have certain limitations for vegetarians or Islamic believers. [0003] Invention patent CN103518819A discloses a sodium alginate edible casing and its preparation method. Although it describes a preparation method of a plant casing, it is only prepared in a laboratory, and a tubular casing film with good toughness is obtained. To achieve continuous production, it does not consider its performance, including whether the combination of skin and stuffing is feasible. [0004] There is a vegetable casing on the market that is formed by co-extrusion technology instead of the finished casing. Invention patent CN201410189074.4 discloses an edible vege...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C13/00
CPCA22C13/0013
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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