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Casing processing and storing method

A preservation method and casing technology, which can be applied to processed meat, sausage casings, processed animal intestines, etc., can solve the problems of dull casing color, shorten the storage period of casings, affect the quality of casings, etc., and achieve the effect of prolonging the preservation time.

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

AI Technical Summary

Problems solved by technology

The disadvantage of this method is: the packaging tube is made of plastic, which cannot play a good heat dissipation effect, so the color of the casing is obviously dim, and when the temperature is too high, even rotten phenomenon will seriously affect the quality of the casing and shorten the storage period of the casing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Wash the fresh intestines, then soak them for 20 hours before peeling and scraping. When peeling and scraping, the intestine can be divided into four layers: mucosa, submucosa, muscular layer and serosa from inside to outside. Then rinse it, water it for inspection, cut off the damaged intestines with holes, and make a pair of every 5 pieces (the total length is about 90 meters), then salt them with 0.5 kg of refined salt, and put them in a closed container. Finally, the container is filled with a mixed gas of 20% carbon dioxide, 50% nitrogen and 20% oxygen. Sampling and testing the casings are light red, white or milky white, the visual effect is good; pulling, the toughness is sufficient; checking the bacteria content, all meet the standard.

Embodiment 2

[0017] After processing according to the sausage casing processing method described in Example 1, put the casing into an airtight container. Fill the container with a concentration of 23% carbon dioxide, 57% nitrogen and 21% oxygen mixed gas. Sampling and testing the casings are light red, white or milky white, the visual effect is good; pulling, the toughness is sufficient; checking the bacteria content, all meet the standard.

Embodiment 3

[0019] After processing according to the sausage casing processing method described in Example 1, put the casing into an airtight container. Fill the container with a concentration of 25% carbon dioxide, 55% nitrogen and 25% oxygen mixed gas. Sampling and testing the casings are light red, white or milky white, the visual effect is good; pulling, the toughness is sufficient; checking the bacteria content, all meet the standard.

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PUM

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Abstract

The invention discloses a casing processing and storing method. The method comprises the procedures of cleaning, soaking, peeling and scraping, washing, irrigation inspection, salting, and storage. The method is characterized in that in the procedure of storage, casings are placed in a sealed container, alkali liquor with a pH value of 11 to 13 is put into the container, and finally, the containeris filled with mixed gas which comprises carbon dioxide, oxygen and nitrogen. According to the invention, bacteria such as pseudomonas, achromobacter and proteus which cause spoilage of casings are obviously inhibited in carbon dioxide gas with a concentration of 20-25%; meanwhile, excessive carbon dioxide is prevented from promoting the growth of anaerobic bacteria such as botulinum and lactobacillus; the casings are located in a proper environment through combined usage of nitrogen and oxygen with corresponding concentrations; and thus, deterioration and decay of the casings are inhibited,and the purposes of storage and preservation are achieved, and the storage time of the casings is prolonged. The maximum preservation period of the casings is 20 months; and in the preservation period, the sausage casings are free of oxidation, heating and reddening phenomena, and the bacterium content of the casings reaches the standard.

Description

technical field [0001] The invention relates to a method for processing and storing casings, in particular to a method for processing and storing casings which can prolong the storage time of casings. Background technique [0002] A tough translucent film scraped from the large and small intestines of livestock. According to the animal category, it can be divided into pig casings, sheep casings and cattle casings, and can be divided into small casings and large casings. It is mainly used as a coat for stuffing sausages and enemas; sheep casings can also be made into guts for making tennis racket strings, bowstrings, musical instrument strings, and surgical sutures. China has processed casings for more than a hundred years. Pig casings are mostly produced in East China and Central China; sheep casings are mostly produced in North China, Northeast China and Inner Mongolia. Originally used only for bowstrings and cotton strings, production was limited. In the early 20th cent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/16A22C13/00A22C17/14A22C17/16
CPCA22C13/0026A22C17/14A22C17/16A23B4/16
Inventor 周光明
Owner 周光明