Edible plant casing composition

A composition and food technology, which is applied in sausage manufacturing, food processing, meat and fish sausage processing, and can solve the problems of sausage perishability and unnatural luster

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

[0017] A disadvantage of edible casings made from well-known plant materials is their smooth texture and unnatural sheen, somewhat resembling plastic
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Method used

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Examples

Experimental program
Comparison scheme
Effect test

manufacture Embodiment 1

[0060] Pour 40 grams of lactic acid and 5000 grams of demineralized water with a hardness of less than 1ppm into the cutting machine tank with a maximum capacity of 15 liters. After starting the cutting machine, gradually pour 450 grams of sodium alginate powder, 160 grams of guar gum and 10 grams of potassium sorbate granules into the tank. Once the powder and granules have been locally hydrated, the composition is supplemented with 4340 g of demineralized water and the composition is mixed and crystallized at high speed within 6 minutes until a 10 kg homogeneous paste of fully hydrated powder and granules is obtained until the thing.

[0061] The alginate used to make the composition is sodium alginate with a very strong gelling effect, and the ratio between mannuronic acid (M) and guluronic acid (G) is about 1.2. Its pH value is 6.8, and its viscosity at 20° C. is 0.35 Pa.s (the viscosity value is measured by using a No. 1 RV type Brookfield (Brookfield) viscometer at a sp...

Embodiment 1

[0079] The paste produced in Example 1 can be used to continuously manufacture sausage casings by co-extrusion technology.

[0080] The base of sausage mainly consists of pork breast and pork fat, sodium nitrite, calcium acetate, sodium or potassium lactate, and spices such as pepper.

[0081] After exiting the extruder, the gelling solution will be continuously poured onto the continuous sausage tube.

[0082] The gelling solution is configured from water in a water net and 20-25% of soluble calcium chloride equivalent to the total weight of the solution.

[0083] On contact with this solution, the sodium alginate will gel the calcium alginate to form a stronger casing.

[0084] The sausage tubes are then placed into the jaws of the sealer, which cut the sausage into 10cm sections during a rotating motion and clamp the end of each section's casing to facilitate feeding of the ingredients into the casing.

[0085] The casings of these sausages will hold their shape in partic...

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Abstract

The invention discloses a water-soluble composition for wrapping food. The main component of the water-soluble composition is water, the wet weight of alginate contained in the water-soluble composition is 4%-5%, and the wet weight of guar gum contained in the water-soluble composition is 1.4%-1.8%.

Description

technical field [0001] The scope of the invention is in the field of food processing, in particular to the field of meat and fish sausage processing. [0002] More specifically, the present invention relates to a coating composition capable of forming, inter alia, an edible vegetable casing during food manufacturing. [0003] The invention is particularly applicable in the field of sausage production from pork, lamb, sheep, beef, veal, poultry and / or fish. The invention can also be used to make sausage products with vegetables, fruits and / or cheese as raw materials. Background technique [0004] Casings or skins are mainly made of plants, and are usually called edible plant casings when they are made into tubes, and are currently widely used in the food processing industry. [0005] Therefore, edible casings made from plants are widely used to wrap inner ingredients or raw materials, sausages, mainly because vegetable casings can be produced industrially at a more cost-eff...

Claims

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Application Information

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IPC IPC(8): A22C13/00
CPCA22C13/0013A22C13/0016
Inventor 肖爱兵
Owner 肖爱兵
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