Casing preservation process

A technology of casing freshness preservation and craftsmanship, which is applied in the chemical treatment of sausage casings, processed meat, and natural sausages. Effect of salt red phenomenon, reduction of salt red phenomenon, and protection of casing color

Inactive Publication Date: 2020-06-16
肖爱兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this red substance can be washed off with water, it seriously affects the sensory quality and product quality of the casing, causing 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 casing, and the bleaching agent is mostly a chemical compound, and the residue of the chemical agent affects the safety of the casing sex

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A sausage casing fresh-keeping process, the sausage casing is preserved by salting, in the salting process, 3% of the mass of the sausage casing is added to the special salt of the casing, and then the saline is salted; the solute of the preservative solution includes lysozyme and an antioxidant, The solvent is water, and the mass ratio of each component in the solution is: lysozyme:antioxidant:water=1.6%:0.4%:98%; the lysozyme is one or a mixture of egg white lysozyme and plant lysozyme; Antioxidants are tea polyphenols. The results showed that casings had lower total bacterial counts at 18 months.

Embodiment 2

[0017] A sausage casing fresh-keeping process. The sausage casing is salted and preserved. In the salting process, 9% of the sausage casing mass is added to the special salt for the casing casing, and then the saline is salted; the solute of the preservation agent solution includes lysozyme and an antioxidant. The solvent is water, and the mass ratio of each component in the solution is: lysozyme:antioxidant:water=2.2%:0.8%:97.0%; the lysozyme is one or a mixture of egg white lysozyme and plant lysozyme; Antioxidants are tea polyphenols. The results showed that the casings had a lower total bacterial count at 20 months.

Embodiment 3

[0019] A sausage casing fresh-keeping process, the sausage casing is salted and preserved, in the salting process, 5% of the sausage casing mass is added to the sausage casing special salt, and then salted; the solute of the preservative solution includes lysozyme and antioxidants , the solvent is water, and the mass ratio of each component in the solution is: lysozyme: antioxidant: water=1.9%: 0.6%: 97.5%; lysozyme is one or both mixtures in egg white lysozyme and plant lysozyme ; The antioxidant is tea polyphenols. The results showed that the casings had a lower total bacterial count at 20 months.

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PUM

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Abstract

The invention discloses a casing preservation process. According to the invention, salting preservation is adopted, a preservative solution is added into a special salt for casings, and then salting is conducted on the casings, wherein the mass of the preservative solution is 3-8% of the mass of the casings. The casing preservation process disclosed by the invention has the advantages that a casing preservative effectively inhibits the propagation of halophilic bacteria of the casings by utilizing the synergistic effect between lysozyme and an antioxidant, so the phenomenon of salty red of thecasings is prevented, the problem of salty red of the casings is fundamentally solved, the colors of the casings are protected, and the quality of the casings is better guaranteed.

Description

technical field [0001] The invention relates to a biological fresh-keeping technology, in particular to a sausage casing fresh-keeping technology. Background technique [0002] Livestock products obtained by scraping the large and small intestines of livestock. It is mainly used as a coat for stuffing sausages and enemas. Under the protection of the casing, bacteria outside the sausage will not enter the inside of the sausage. Its basic function is to ensure that the sausage does not deteriorate under certain conditions and within a certain period of time, so as to meet the needs of storage and circulation. [0003] Casings can generally be processed into salt casings and dry casings. Salt 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 salting, storage and transportation of salt casings, due to various reasons, the surface of the casings tends to tur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C13/00
CPCA22C13/0026
Inventor 肖爱兵
Owner 肖爱兵
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