Natural Fatend Casing Processing for Uniform Diameter and Odor Control
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Solution Overview
Problem
Current natural fatend or afterend casings used in sausage manufacturing have irregular diameters, strong unpleasant odors, and bacterial contamination, making them difficult to handle and clean, requiring excessive water and skilled labor for desalting and deodorization, which complicates the curing and maturation process.
Innovation Solution
A process involving desalting, turning inside out, soaking in hot and cold water, and dehydration on a mold to achieve casings with homogeneous diameters, reduced odors, and improved elasticity, ensuring bacterial purity and easier handling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional salt treatment is applied to fatend casing, then preservation is improved, but odor and water consumption increase
Solution Approach 1:
The patent changes the chemical parameters of the treatment solution by adding organic acids (acetic acid, lactic acid, citric acid) and enzymes (proteases, lipases) to the traditional salt treatment. This modifies the preservation mechanism from purely salt-based to a combined chemical-biological treatment that reduces odor while maintaining preservation effectiveness.
Solution Approach 2:
The patent introduces organic acids and enzymes as intermediary substances that mediate between the salt treatment and the casing tissue. These intermediaries break down odor-causing compounds and fat deposits while the salt provides preservation, thus resolving the contradiction between preservation and odor control.
2Reliability
If traditional salt treatment is applied to fatend casing, then preservation is improved, but water consumption increases
Solution Approach 1:
The patent changes the composition parameters of the treatment solution by incorporating organic acids and enzymes that enhance the desalting efficiency. This allows for reduced water consumption while maintaining effective removal of salt and odor compounds from the casing.
Solution Approach 2:
The patent replaces part of the mechanical water-based flushing system with a chemical-biological treatment system using organic acids and enzymes. This substitution reduces reliance on large volumes of water for desalting and deodorization while achieving the same preservation effect.
3Ease of manufacture
If irregular diameter casing is used, then natural characteristics are maintained, but manufacturing precision decreases
Solution Approach 1:
The patent applies local quality treatment by using molds with specific dimensional specifications during the curing process. The molds provide localized shaping that standardizes the diameter of specific regions of the casing while preserving the natural overall structure and characteristics of the intestinal membrane.
Solution Approach 2:
The patent changes the physical parameters of the casing during processing by controlling temperature, humidity, and time in the curing process. These parameter changes allow the casing to achieve a more uniform diameter through controlled dehydration and shaping while maintaining its natural origin and characteristics.
4Ease of manufacture
If irregular diameter casing is used, then natural characteristics are maintained, but productivity decreases
Solution Approach 1:
The patent applies local quality treatment by using molds with specific dimensional specifications during the curing process. The molds provide localized shaping that standardizes the diameter of specific regions of the casing while preserving the natural overall structure and characteristics of the intestinal membrane.
Solution Approach 2:
The patent changes the physical parameters of the casing during processing by controlling temperature, humidity, and time in the curing process. These parameter changes allow the casing to achieve a more uniform diameter through controlled dehydration and shaping while maintaining its natural origin and characteristics.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process results in casings with uniform diameter and odor-free properties, enhancing the sausage stuffing process and curing efficiency, reducing water consumption and the need for skilled labor, while maintaining the natural characteristics of the casings.
Implementation Method 1
soaking the natural fatend or afterend casing in hot water between 15°C and 40°C
Implementation Method 2
soaking the natural fatend or afterend casing obtained in step c) in cold water between 0°C and 5°C
Implementation Method 3
dehydrating the natural fatend or afterend casing in the oven at a temperature between 15°C and 70°C until the desired size is achieved
Data Source
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AI summary
The present invention relates to a process for obtaining a natural fatend or afterend casing. The present invention also relates to a natural fatend or afterend casing obtainable by said process. The present invention also relates to the use of a natural fatend or afterend casing for obtaining a sausage, preferably sausages made of meat. The present invention also relates to a sausage, preferably made of meat, comprising the natural fatend or afterend casing as a sausage peeling. The present invention also relates to a process for obtaining a sausage, preferably made of meat, comprising the preparation of a natural fatend or afterend casing.