Casing and preparation method thereof

A sausage casing and lotus root technology, applied in sausage casings, slaughtering, food science, etc., can solve the problems that casings cannot form a whole with meat quality, affect cooking processing and consumption, sausage meat quality and taste deteriorate, and achieve enhanced continuity and stability Sexuality, high expansion degree, and the effect of enhancing adhesion performance

Active Publication Date: 2021-01-22
WEIFANG WEISEN FIBER NEW MATERIAL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of animal collagen still has the problem of poor stability, and the sausage casing prepared by combining collagen and soybean dietary fiber with a cross-linking agent has poor air permeability, and it is easy to form air pockets due to internal pressure not being released during the enema process. The meat is uneven in the casing; after the sausage is formed into a finished p

Method used

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  • Casing and preparation method thereof
  • Casing and preparation method thereof
  • Casing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of preparation method of casing, carries out as follows:

[0039] Preparation of lotus root insoluble dietary fiber:

[0040] (1) Pretreatment: Wash and crush lotus root into 2mm particles, dry at 80°C, crush and sieve to 60 mesh to form powder;

[0041] (2) Alkaline extraction: adding lotus root powder to a sodium hydroxide solution with a mass concentration of 10%, heating to 70° C. and stirring for 90 minutes. The mass ratio of lotus root powder to sodium hydroxide solution is 1:10;

[0042] (3) Enzymolysis: After the alkali extraction is completed, lower the temperature to 40°C, adjust the pH value to 6.0, add papain, control the temperature at 43°C, and perform enzymolysis for 2 hours;

[0043] (4) Centrifugation, washing, and drying: after the enzymolysis is completed, centrifuge to remove the supernatant, wash with purified water until neutral, dry under reduced pressure at 80°C, the pressure is -90KPa, and the water content after drying is less than 0.5%...

Embodiment 2

[0051] A kind of preparation method of casing, carries out as follows:

[0052] Preparation of lotus root insoluble dietary fiber:

[0053] (1) Pretreatment: Wash and crush lotus root into 1mm particles, dry at 90°C, crush and sieve to 60 mesh to form powder;

[0054] (2) Alkaline extraction: adding lotus root powder to a sodium hydroxide solution with a mass concentration of 5%, heating to 80°C and stirring for 60 minutes, the mass ratio of lotus root powder to sodium hydroxide solution is 0.5:8;

[0055] (3) Enzymolysis: After the alkali extraction is completed, lower the temperature to 35°C, adjust the pH value to 5.5, add papain, control the temperature at 37°C, and perform enzymolysis for 2 hours;

[0056] (4) Centrifugation, washing, and drying: after the enzymolysis is completed, centrifuge to remove the supernatant, wash with purified water until neutral, dry under reduced pressure at 70°C, the pressure is -90KPa, and the water content after drying is less than 0.5%; ...

Embodiment 3

[0063] A kind of preparation method of casing, carries out as follows:

[0064] Preparation of lotus root insoluble dietary fiber:

[0065] (1) Pretreatment: wash and crush lotus root into 2mm particles, dry at 85°C, crush and sieve to 60 mesh to form powder;

[0066] (2) Alkaline extraction: adding lotus root powder to a sodium hydroxide solution with a mass concentration of 8%, heating to 75°C and stirring for 70 minutes, the mass ratio of lotus root powder to sodium hydroxide solution is 0.6:9;

[0067] (3) Enzymolysis: After the alkali extraction is completed, lower the temperature to 38°C, adjust the pH value to 5.7, add papain, control the temperature at 40°C, and perform enzymolysis for 2 hours;

[0068] (4) Centrifugation, washing, and drying: after the enzymolysis is completed, centrifuge to remove the supernatant, wash with purified water until neutral, dry under reduced pressure at 75°C, the pressure is -90KPa, and the water content after drying is less than 0.5%; ...

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Abstract

The invention relates to a preparation method of a casing. The preparation method comprises the following steps of preparing lotus root insoluble dietary fibers, dispersing the lotus root insoluble dietary fibers and vital gluten in purified water to form a dispersion liquid A, mixing human collagen and soybean protein, adding glycerol to form a mixed solution B, adding the dispersion liquid A into the mixed solution B, stirring, mixing, adding carboxymethyl cellulose sodium and food-grade sodium bicarbonate, sequentially carrying out high-speed and low-speed step-by-step stirring, introducingoxygen in the low-speed stirring process, adding a cross-linking agent, continuously stirring, and then preparing the casing. The casing prepared by the invention is high in structural stability, excellent in mechanical property, and strong in elongation and flexibility, so that the casing is not broken during sausage filling; a large number of uniformly distributed air holes exist in the casing,so that moisture generated by pickling after sausage filling is rapidly volatilized, and the drying time is shortened; and the viscosity between the sausage meat and the casing is high, so that the separation of the sausage meat and the casing can be efficiently avoided in the drying and subsequent cooking processes.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a casing with excellent stability and a preparation method thereof. Background technique [0002] Casings play an important role in processed meat foods. Casings can shape meat products and keep the meat stable. Most of the raw materials of traditional casings come from the esophagus, stomach, small intestine, large intestine and other organs of livestock, and the physical and chemical components of casings are likely to cause poor quality changes during processing and storage. Edible animal collagen casings have been used in meat processing for decades. Due to the differences in unstable factors such as collagen fiber degradation degree, homogenization degree, and moisture content before collagen molding of different animal skins, the prepared edible animal collagen casings have uneven thickness, unstable structure, and uneven elongation. It is prone to rupture during ...

Claims

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Application Information

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IPC IPC(8): A22C13/00
CPCA22C13/00A22C13/0013A22C13/0016
Inventor 陈强
Owner WEIFANG WEISEN FIBER NEW MATERIAL CO LTD
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