Novel casing salt and preparation method and application thereof
A technology of sausage casing salt and sausage casing, which is applied in the field of new casing salt and its preparation, can solve problems affecting the sensory quality and product quality of casings, the severe external environment of casing export, the loss of casing processing enterprises, etc., and achieves convenient preparation, low cost, and improved elastic effect
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Embodiment 1
[0015] Weigh 198.46g of sodium chloride, add 0.324g of trisodium phosphate Na3PO4 and 1.214g of disodium hydrogen phosphate Na2HPO4, and mix the three evenly; weigh 400g of agate balls, and put them together with the above mixture in a zirconia ball mill jar for ball milling and mixing , the rotation speed is 400r / min, and the ball milling time is set at 30min to prepare a new type of casing salt.
Embodiment 2
[0017] Weigh 173g of sodium chloride, add 5.6g of trisodium phosphate Na3PO4 and 21.4g of disodium hydrogen phosphate Na2HPO4, and mix the three evenly; weigh 400g of agate balls, put them together with the above mixture in a zirconia ball mill jar and mix them, The rotating speed is 400r / min, and the ball milling time is set at 30min to prepare a new type of casing salt.
Embodiment 3
[0019] Weigh 167.6g of sodium chloride, add 5.6g of trisodium phosphate Na3PO4 and 26.8g of disodium hydrogen phosphate dihydrate Na2HPO4 2H2O, and mix the three evenly; weigh 400g of agate balls and place them in a zirconia ball mill together with the above mixture In the tank, the rotating speed is 400r / min, and the ball milling time is set to 30min, so as to obtain the novel sausage casing salt.
[0020] Experiment 1: Comparison of Antibacterial Properties
[0021] Take by weighing three parts of each 200g of the same semi-finished pig small intestine casing, use respectively 80g of the novel casing salt of embodiment 1 and embodiment 2 and 80g of commercially available casing salt (conforming to the high-grade product in QB / T 2606), and evenly Distributed on the surface of the casing, hang for 4 hours to drain, and then correspondingly immerse in the saturated bittern prepared by the novel casing salt of Example 1 and Example 2 and the above-mentioned commercially availabl...
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