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Preparation method of Taiwan flavor sausage convenient to preserve

A sausage and flavor technology, which is applied in the field of table-style sausage preparation, can solve problems such as insufficient viscosity, easy peeling of casing film, and no clear regulations on meat viscosity, etc., and achieve good fresh-keeping effect, low water vapor transmission rate, and good water retention effect Effect

Active Publication Date: 2021-03-09
浙江波拉波拉食品股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The domestic collagen casing film meat is not sticky enough, and the casing film is easy to fall off during the cooking process, and it has become an industry problem
Regarding the report on meat stickiness of collagen casing film, the implementation standard of collagen casing film only makes requirements for its raw materials, sensory, physical and chemical indicators and microbial limit, but there is no clear regulation on meat stickiness

Method used

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  • Preparation method of Taiwan flavor sausage convenient to preserve
  • Preparation method of Taiwan flavor sausage convenient to preserve
  • Preparation method of Taiwan flavor sausage convenient to preserve

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A kind of preparation method of enteric coating film,

[0043]Enteric coating film preparation: Add collagen, soybean protein, chitosan, glycerin, glutaraldehyde, and isolicorice flavonol to distilled water, adjust the pH to 10, and mix evenly at a temperature of 40°C to obtain a film-forming solution. The solution was uniformly cast on a glass mold, dried in a blast drying oven at a temperature of 50°C for 40 minutes, and finally placed in a constant humidity dryer at a temperature of 25°C and a humidity of 50% for 48 hours to obtain a sausage casing film. The addition of collagen is 9wt% of distilled water; the addition of soybean protein is 5wt% of distilled water; the addition of chitosan is 3wt% of distilled water; the addition of glycerin is 50wt% of distilled water; the addition of glutaraldehyde It is 0.16wt% of distilled water; the addition amount of isoflavonol is 3wt% of distilled water.

Embodiment 2

[0045] A kind of preparation method of enteric coating film,

[0046] Enteric coating film preparation: add collagen, soybean protein, chitosan, glycerin, glutaraldehyde, and glucosyl apigenin to distilled water, adjust the pH to 10, and mix evenly at a temperature of 40°C to obtain a film-forming solution. The solution was uniformly cast on a glass mold, dried in a blast drying oven at a temperature of 50°C for 40 minutes, and finally placed in a constant humidity dryer at a temperature of 25°C and a humidity of 50% for 48 hours to obtain a sausage casing film. The addition of collagen is 9wt% of distilled water; the addition of soybean protein is 5wt% of distilled water; the addition of chitosan is 3wt% of distilled water; the addition of glycerin is 50wt% of distilled water; the addition of glutaraldehyde It is 0.16wt% of distilled water; the added amount of glucosyl apigenin is 3wt% of distilled water.

Embodiment 3

[0048] A kind of preparation method of enteric coating film,

[0049] Enteric coating film preparation: add collagen, soybean protein, chitosan, glycerin, glutaraldehyde, isolicorice flavonol and glucosyl apigenin to distilled water, adjust the pH to 10, and mix evenly at a temperature of 40°C to obtain a film-forming solution , cast the film-forming solution evenly on a glass mold, dry it in a blast drying oven at a temperature of 50°C for 40 minutes, and finally place it in a constant humidity dryer at a temperature of 25°C and a humidity of 50% for 48 hours to obtain sausage casings membrane. The addition of collagen is 9wt% of distilled water; the addition of soybean protein is 5wt% of distilled water; the addition of chitosan is 3wt% of distilled water; the addition of glycerin is 50wt% of distilled water; the addition of glutaraldehyde It is 0.16wt% of distilled water; the added amount of isolicorice flavonol is 1wt% of distilled water; the added amount of glucosyl apig...

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Abstract

The invention discloses a preparation method of a Taiwan flavor sausage convenient to preserve, belongs to the technical field of sausages. Isolicoflavonol and / or glucosyl apigenin as well as collagen, soybean protein, chitosan, glycerol and glutaraldehyde are adopted to prepare a casing film, and the Taiwan flavor sausage is prepared from the casing film. The obtained casing film is good in mechanical strength, the tensile strength reaches 22 MPa or above, and the elongation at break reaches 27% or above; the water vapor transmission rate is low and reaches 9.40 g.mm / (m<2>. H.kPa) or below; and the viscosity to meat stuffing is good, and the stripping force is 0.25 N or above.

Description

technical field [0001] The invention belongs to the technical field of sausages, and in particular relates to a method for preparing table-style sausages which are convenient for preservation. Background technique [0002] As a traditional meat product, sausage is popular among people for its rich nutrition, convenient eating and unique flavor. In the early production of sausages, most of the casings were made of natural casings made from small intestines of pigs, sheep, and cattle. With the improvement of people's living standards, the demand for meat products is increasing. There are defects such as inability to carry out mechanical processing, high labor costs, shortage of raw material sources, large differences in raw materials, and unstable quality, which can no longer meet the needs of modern sausage mass production. Therefore, artificial collagen casings have begun to enter people's field of vision. [0003] The research on collagen film in foreign developed countrie...

Claims

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Application Information

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IPC IPC(8): A22C13/00A23L13/60A23B4/027A23B4/20A23L13/40
CPCA22C13/0016A22C13/0013A22C13/00A23L13/65A23B4/027A23B4/20A23L13/42A23L13/432A22C2013/0083A22C2013/0043A23V2002/00A23V2200/10
Inventor 许金红沈明根尹涛
Owner 浙江波拉波拉食品股份有限公司
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