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Processing technology of natural casings for sausages

A processing technology and natural technology, applied in the processing technology of sausage natural casings and food processing technology, can solve problems such as uneven force or strong external influence on scraping, hidden dangers left by casing preservation, and complete separation of casings cannot be guaranteed. Achieve the effects of good color, improved production efficiency, and simple processing technology

Inactive Publication Date: 2020-06-16
周光明
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this method is: manual scraping, due to the uneven force or the scraping is greatly affected by the outside world, it cannot ensure that the formed casing is completely separated from other tissues, leaving hidden dangers for the quality and subsequent preservation of the casing

Method used

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Embodiment Construction

[0010] The processing technology of a sausage natural sausage casing according to the present invention, the original intestine is cleaned→soaked→remove the mucous membrane layer and muscle layer in the intestine→high-pressure water irrigation→water inspection→measurement code→pickle→store in a barrel, the removal of intestinal The mucosal layer and muscle layer are removed by the combination of repeated freezing and thawing of physical method and biological enzyme digestion method of chemical method. The repeated freezing and thawing of physical method can effectively break the wet cell membrane and release the cell content, which is beneficial to the next chemical method. Bio-enzyme digestion to destroy the cell membrane and organelle structure in the tissue, so that the cells and the matrix are separated to produce decellularization, and then the intestinal tissue is washed out by high-pressure water irrigation. This process is conducive to the rapid removal of tissues other ...

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Abstract

The invention discloses a processing technology of natural casings for sausages. The processing technology comprises the following steps of: cleaning of raw intestines, soaking, removal of mucous membrane layers and muscle layers in the intestines, high-pressure irrigation and flushing, irrigation inspection, measuring, pickling and storing in a barrel. The process for removing the mucous membranelayers and the muscle layers in the intestines is implemented by combining a physical method, namely repeated freezing and thawing and a chemical method, namely a biological enzyme digestion method.The processing technology is simple; by adopting the physical repeated freezing and thawing, wet cell membranes can be effectively broken, cell contents are released, and the subsequent chemical biological enzyme digestion is facilitated; in virtue of the biological enzyme digestion, cell membranes and organelle structures in tissues are destroyed, and the cells and the matrix are separated to generate a decellularization effect; and then the tissues in the intestines are flushed out by using high-pressure irrigation and flushing. With the processing technology, the tissues outside casings canbe easily and rapidly removed so as to obtain the casings with characteristics of lightness, thinness, transparency and good color; and modern large-scale production can be achieved, production efficiency can be improved, and industry development can be promoted.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a sausage natural sausage casing processing technology, which belongs to the technical field of food processing. Background technique [0002] Casings are packaging materials for sausage meat products, which can be divided into natural casings and artificial casings. Among them, the natural casing is the longest small intestine in the viscera of healthy animals for deep processing. Generally, the small intestine of sheep is called sheep casing, and the small intestine of pig is called pig casing. In the past, cow intestine and horse intestine were used as casing. The natural casing has the characteristics of suitable toughness, high elasticity, moderate caliber, good air permeability, and crispy taste. At the same time, the casing itself is composed of animal meat fiber, which is integrated with the packaged sausage products and can be eaten directly. It is green and environmentall...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C17/16A22C13/00
CPCA22C13/0026A22C17/16
Inventor 周光明
Owner 周光明
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