Casing and preparation method thereof

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 ...

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 product, the water produced by the pickling of the meat in the intestine is difficult to evaporate, and the drying time is long, which makes the meat quality and taste of the sausage worse, and the meat in the intestine is easy to separate from the casing during the slow drying process , the casing cannot form a whole with the meat quality, thus affecting the later cooking processing and eating

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