CN101779692A

CN101779692A - Freshness-keeping packaging method for sausage casing

Info

Publication number: CN101779692A
Application number: CN201010107613A
Authority: CN
Inventors: 李海生
Original assignee: GUANGYUAN HAITIAN INDUSTRIAL Co Ltd
Current assignee: GUANGYUAN HAITIAN INDUSTRIAL Co Ltd
Priority date: 2010-02-05
Filing date: 2010-02-05
Publication date: 2010-07-21

Abstract

The invention discloses a freshness-keeping packaging method for sausage casing, which is characterized by comprising the following steps: 1) preparing a solition of cooked salt: processing salt brine solution with high-temperature water vapour and carrying out cooling and filtration; 2) carrying out soak cleaning: soaking and washing the sausage casing in the cooked salt brine solution and carrying out leaching for bagging, then adding moderate amount of cooked salt brine and dedicated salt for the sausage casing; 3) carrying out vacuum-pumping: carrying out vacuum-pumping until no bubbles exist in the bag and then carrying out heat sealing to finishing packaging the sausage casing. The method of the invention has the advantages of simple process, convenient operation, lengthens refreshing time to 18 months, simplifies packaging and changes external packing from a barrel to a paper box for facilitating storage and transportation.

Description

A kind of freshness-keeping packaging method for sausage casing

Technical field

The present invention relates to a kind of freshness-keeping packaging method for sausage casing.

Background technology

Mostly freshness-keeping packaging method for sausage casing of the prior art is to adopt salt marsh barreled method, washes desalination during use again.The salt marsh overlong time can make casing become puckery.Number be that 90107219 Chinese patent discloses a kind of casing fresh-keeping method, adopt salt marsh to add the processing scheme of low temperature, concrete grammar is to pack into one to be filled with the cloth bag of salt and wood chip compound in an ice pipe, the ice pipe box is gone in the casing intestinal tube, and the plastic bag external packing directly refrigerates casing by the ice pipe, utilize compound to reduce the temperature and the absorption salt solution of ice pipe, to delay the ice pipe thawing time,, also can utilize salt to reduce water temperature and sterilization even cold pipe melts fully.This scheme has increased production process, has increased production cost.Number being that 97101785.9 Chinese patent discloses another kind of casing antistaling process, is that to adopt concentration be that the sodium peroxide solution of 4-7% soaks, and hydrochloric acid transfers pH value to neutral then, packed after again with the sterilization of cobalt 60 radiation exposures.This scheme has the problem of medicament residue, the sterilization effect instability.

Summary of the invention

The problem to be solved in the present invention is to provide freshness-keeping packaging method for sausage casing, and its production technology is simple, and fresh keeping time is long, convenient transportation.

The present invention adopts following technical scheme, it is characterized in that comprising the steps:

1) make ripe bittern solution: the saturated bittern solution of water and casing special-purpose salt preparation Baume degrees 24 degree in fermentation vat, feed in the bittern solution with high-temperature vapor, become fluidized state to bittern solution, be cooled to normal temperature, filter and remove impurity; 2) get the casing finished product, the fermentation vat of putting into ripe bittern solution soaked 20-30 hour, cleaned casing with ripe halogen solution, remove the crystalline salt grain on the casing, when casing became lubricated shape, the vacuum packaging bag of packing into behind the draining injected an amount of ripe bittern and casing special-purpose salt then in the bag; 3) vacuumize: the enclosed slot of the packaging bag sack being put into vacuum packing machine is bled, and does not have bubble in bag, heat sealing.

Adopt ripe bittern soaking technology, high-temperature process is killed Halophiles to greatest extent, and vacuum bagged has further been blocked the living environment of Halophiles, thereby has prolonged freshness date greatly.

Adopt the present invention to have following advantage:

(1) technology is simple, is convenient to operation.

(2) long fresh-keeping period.Conventional salt marsh method freshness date is about 1 year, and freshness date of the present invention can extend to 18 months.

(3) simplified packing, external packing can change carton into by barreled, is convenient to storing.

The specific embodiment

A kind of freshness-keeping packaging method for sausage casing comprises the steps:

A kind of prioritization scheme is to comprise the steps:

1) make ripe bittern solution: water and casing special-purpose salt preparation bittern solution in fermentation vat, transfer to Baume degrees 24 degree, feed in the bittern solution with high-temperature vapor, become fluidized state to bittern solution, be cooled to normal temperature, filter and remove impurity; 2) get the casing finished product, the fermentation vat of putting into ripe bittern solution soaked 24 hours, clean casing with ripe halogen solution, remove the crystalline salt grain on the casing, when casing became lubricated shape, the vacuum packaging bag of packing into behind the draining was by 90 meters one of length, every handle is adorned one bag, and every bag adds ripe bittern 100-150 milliliter and casing special-purpose salt 60 grams then; 3) vacuumize: the enclosed slot of the packaging bag sack being put into vacuum packing machine is bled, and does not have bubble in bag, heat sealing.

Vacuumizing in the step of basic scheme and prioritization scheme, owing to be dissolved with air in the bittern solution, the minute bubbles that needle point is big can be considered no bubble.

The present invention is not limited to the concrete steps of the foregoing description, and the equivalent transformation of other similar approach all falls within protection scope of the present invention.

Claims

1. a freshness-keeping packaging method for sausage casing is characterized in that comprising the steps:

1) make ripe bittern solution: the saturated bittern solution of water and casing special-purpose salt preparation Baume degrees 24 degree in fermentation vat, feed in the bittern solution with high-temperature vapor, become fluidized state to bittern solution, be cooled to normal temperature, filter and remove impurity;

2) get the casing finished product, the fermentation vat of putting into ripe bittern solution soaked 20-30 hour, cleaned casing with ripe halogen solution, remove the crystalline salt grain on the casing, when casing became lubricated shape, the vacuum packaging bag of packing into behind the draining injected an amount of ripe bittern and casing special-purpose salt then in the bag;

3) vacuumize: the enclosed slot of the packaging bag sack being put into vacuum packing machine is bled, and does not have bubble in bag, heat sealing.

2. a kind of freshness-keeping packaging method for sausage casing according to claim 1 is characterized in that comprising the steps:

1) make ripe bittern solution: water and casing special-purpose salt preparation bittern solution in fermentation vat, transfer to Baume degrees 24 degree, feed in the bittern solution with high-temperature vapor, become fluidized state to bittern solution, be cooled to normal temperature, filter and remove impurity;

2) get the casing finished product, the fermentation vat of putting into ripe bittern solution soaked 24 hours, clean casing with ripe halogen solution, remove the crystalline salt grain on the casing, when casing became lubricated shape, the vacuum packaging bag of packing into behind the draining was by 90 meters one of length, every handle is adorned one bag, and every bag adds ripe bittern 100-150 milliliter and casing special-purpose salt 60 grams then;