Production method of fresh-kept casing

Abstract

The invention discloses a production method of a fresh-kept casing. The production method is characterized in that casing preservatives accounting for 2-10% of the mass of the casing are added into acasing salt in a casing pickling procedure before conduction of salting. The casing preservatives disclosed by the invention can effectively inhibit the growth and propagation of halophilic bacteria in the casing, and the casing preservatives are natural extracts which are stable in property and safe to use, so the quality of the casings is better guaranteed; three preservatives with preservativeand bacteriostatic functions are adopted, and the synergistic effect among preservatives is utilized to effectively inhibit the propagation of halophilic bacteria in the casings, thereby preventing the phenomenon of salty red of the casings and protecting the color of the casings; and the biological preservatives are low in cost, small in dosage and convenient to prepare, the red stain phenomenonin the storage and transportation processes of casings is reduced, the quality of the casings is protected, economic losses are reduced, and production benefits are increased. The biological preservatives for the casings are added in the salting and pickling stage of the casings, so the propagation of halophilic bacteria can be effectively inhibited; and the production method is simple in processand low in production cost.

Description

technical field [0001] The invention relates to a production method of sausage casings, in particular to a production method of fresh-keeping casings. Background technique [0002] Salted sausage casing is one of the traditional export products of our country, and occupies a very important position in the exported agricultural products. For a long time, during the process of pickling, storing and transporting salted casings, due to various reasons, the surface of the casings tends to turn red, even purple and black. This phenomenon is called the salt red phenomenon of casings by enterprises. Although this red substance can be washed off with water, it has seriously affected the sensory quality and product quality of the casing, and caused irreparable losses to the enterprise. At present, the solution to the salt-red casing phenomenon is relatively simple, mostly bleaching the salt-red casing with bleach, but this method will cause damage to the tissue structure of the casin...

AI Technical Summary

Problems solved by technology

However, this fresh-keeping method requires a step of making a cooked brine salt solution, and vacuumizes the packaging bag. The process is complicated and the production cost is high.