Preparation method of fresh collagen casing

A collagen, fresh-type technology, applied in sausage casings, fibrous casings, slaughtering, etc., can solve the problems of hard chewing, bad taste of casings, broken casings, etc., to achieve good taste and improved light transmittance of casings , the effect of thin casing thickness

Pending Publication Date: 2021-03-12
山东海奥斯生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Therefore, it is called fresh type. However, when the casings produced by the dry process are fried and roasted after being filled, it is f

Method used

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  • Preparation method of fresh collagen casing
  • Preparation method of fresh collagen casing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method for fresh type collagen casings, comprising the following steps:

[0027] (1) Use 1-year-old steer hides with a medium thickness of 6mm for the head;

[0028] (2) The leather is marinated at 20°C for 40 days;

[0029] (3) Ash-washing, acidifying, and defibrating the pickled leather to obtain collagen fibers;

[0030] (4) Add nanocellulose to the collagen fibers (the amount of nanocellulose is calculated according to the prepared collagen group, accounting for 3%) to obtain the collagen group, then filter and comb, and blow the casing to obtain the raw material. The moisture content of fresh collagen sausage casing is controlled at 91%.

Embodiment 2

[0032] A preparation method for fresh type collagen casings, comprising the following steps:

[0033] (1) Use 2-year-old steer hides with a medium thickness of 8mm for the head;

[0034] (2) The leather is marinated at 10°C for 90 days;

[0035] (3) Ash-washing, acidifying, and defibrating the pickled leather to obtain collagen fibers;

[0036] (4) Add nanocellulose to the collagen fibers (the amount of nanocellulose is calculated according to the prepared collagen group, accounting for 5%) to obtain the collagen group, then filter and comb, and blow the casing to obtain the raw material. The moisture content of fresh collagen sausage casing is controlled at 91%.

Embodiment 3

[0038] A preparation method for fresh type collagen casings, comprising the following steps:

[0039] (1) Use 1-year-old steer hides with a medium thickness of 7mm for the head;

[0040] (2) The leather is marinated at 15°C for 55 days;

[0041] (3) Ash-washing, acidifying, and defibrating the pickled leather to obtain collagen fibers;

[0042] (4) Add nanocellulose to the collagen fibers (the amount of nanocellulose is calculated according to the prepared collagen group, accounting for 4%) to obtain the collagen group, then filter and comb, and blow the sausage casing to obtain the raw material. The moisture content of the fresh collagen sausage casing is controlled at 92%.

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Abstract

The invention relates to a preparation method of a fresh collagen casing, and belongs to the technical field of casing preparation. The preparation method of the fresh collagen sausage casing comprises the following steps: (1) preparing the castrated bull skin with the age of 1-2 years, wherein the skin material isfull grain cow leather of 6-8 mm in thickness; (2) pickling the skin material for 40-90 days at the temperature of 10-20 DEG C; (3) carrying out ash washing, acidification and defibration on the pickled leather to obtain collagenous fibers; and (4) adding nano cellulose into the collagen fiber to obtain a collagen group, filtering and carding the material, and blowing the material to obtain the fresh collagen casing. The method is scientific, reasonable and simple and convenientto operate, and the prepared sausage casing is high in elongation at break, small in thickness, increased in breaking resistance value, high in light transmittance and good in effect when used for frying and baking.

Description

technical field [0001] The invention relates to a method for preparing fresh collagen casings, and belongs to the technical field of casings preparation. Background technique [0002] The current method of using casings is generally to put the stuffed meat into a smoker for drying and cooking, and then use various types of products after it comes out of the oven, such as Taiwanese grilled sausages, small casual sausages, hot pot sausages, fried sausages, etc. [0003] Fresh collagen sausage casings are suitable for sausages that are directly fried and roasted after filling the meat stuffing without going through the smoker process. Therefore, it is called the fresh type. However, when the casings produced by the dry process are fried and roasted after filling, it is found that the two ends of the casing shrink to expose the meat, or the casing is broken, and the casing has a bad taste and is hard to chew. Contents of the invention [0004] The purpose of the present inven...

Claims

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Application Information

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IPC IPC(8): A22C13/00
CPCA22C13/0013A22C13/0016A22C2013/0096
Inventor 赵换英宋立国马龙王春雷
Owner 山东海奥斯生物科技股份有限公司
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