CN105104493A - Preparation method of collagen casings - Google Patents
Preparation method of collagen casings Download PDFInfo
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- CN105104493A CN105104493A CN201510476908.4A CN201510476908A CN105104493A CN 105104493 A CN105104493 A CN 105104493A CN 201510476908 A CN201510476908 A CN 201510476908A CN 105104493 A CN105104493 A CN 105104493A
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Abstract
The invention relates to a preparation method of collagen casings. The preparation method of the collagen casings comprises the step of conducting acid treatment on the inner-layer skin of an animal, wherein the acid treatment step is that the inner-layer skin of the animal is soaked in a 0.05-0.15 N acid solution at the temperature of 5-20 DEG C. The preparation method of the collagen casings is suitable for preparation of medium and small sized collagen casings, the quality of the casings is further improved by controlling the process conditions of the acid treatment on the base that the advantages of original taste, shrinking rate and the property of bonding with meat stuffing of the casing are retained, skin loss in the preparing process is reduced, and the mechanical property of the casings is improved.
Description
Technical field
The present invention relates to the preparation method of casing, specifically, relate to a kind of preparation method of Collagent casing for sausages.
Background technology
TPR collagen albumen sausage casing carries out abroad commercially producing and is widely used in the history that meat-processing has decades, according to Animal Skin Collagen fiber degradation degree, homogenization degree, the shaping front water content of collagen, shaping aftertreatment technology and casing serviceability, the mode of production of Collagent casing for sausages can be divided into dry production mode and wet production mode two kinds.
Dry production mode is that cladding collagenous fibres palliating degradation degree, homogenization degree are slightly low, becomes procollagen type solid content water content to be no less than 8 ~ 15%, without fixative process after shaping, directly carries out drying, be comparatively applicable to air-dry class bowel lavage.Wet production mode is that collagen cladding collagenous fibres palliating degradation degree when making, homogenization degree are high, the shaping front solid content of collagen is lower, be less than 6%, the liquid bath that shaping rear fill material (i.e. casing) must be equipped with chemical hardening agent or tanning extracts by one carries out dipping bath, could be dry after sizing.
Chinese patent ZL200810116408.X discloses a kind of preparation method of medium and small diameter collagen protein casing, mainly comprise: animal endothecium bark is cleaned, splits, then carry out alkali treatment, ferment treatment and acid treatment successively, after treatment gained material is carried out collagen extraction again, the step such as collagen group is formed, extruded, slaking sizing obtains medium and small diameter collagen protein casing.The casing mouthfeel that the method obtains is tender and crisp, and casing and meat stuffing glue with property better, and film forming and mechanical strength are also better.
Summary of the invention
For improving the performance of Collagent casing for sausages further, the object of this invention is to provide a kind of preparation method of Collagent casing for sausages.
Collagent casing for sausages preparation method provided by the invention, comprises and animal endothecium bark is carried out acid-treated step, and wherein, described acid-treated step is: soaked at the temperature of 5 ~ 20 DEG C in the acid solution of 0.05 ~ 0.15N by animal endothecium bark.
Preferably, described acid-treated step is: soaked at the temperature of 5 ~ 15 DEG C in the acid solution of 0.05 ~ 0.15N by animal endothecium bark.
More preferably, described acid-treated step is: soaked at the temperature of 5 ~ 10 DEG C in the acid solution of 0.05 ~ 0.15N by animal endothecium bark.
Wherein, described acid solution is hydrochloric acid solution, lactic acid solution, acetum or its combination.
Wherein, described soak time is 3 ~ 15 hours, preferably 5 ~ 10 hours.
Particularly, the preparation method of described Collagent casing for sausages comprises the following steps:
(1) animal endothecium bark cleaned, split;
(2) step (1) gained animal endothecium bark is carried out alkali treatment, ferment treatment and acid treatment successively;
(3) step (2) gained animal endothecium bark is cooled to less than 10 DEG C, shreds and roll in flakes, extracting silk quality fiber by high-pressure filteration;
(4) in step (3) gained fiber, add dietary fiber element or the plain derivative element of dietary fiber, fat liquor while stirring, control ph and water content, mixing and stirring becomes collagen group;
(5) by freezing for step (4) gained collagen group, extruding ejection tube, dry, then add curing agent and plasticizer process obtains casing semi-finished product;
(6) the casing semi-finished product of step (5) gained are carried out slaking sizing, carry out segmentation packaging by reeling or overlapping contracting form; Or the casing semi-finished product of step (5) gained are carried out slaking sizing again by reeling or overlapping after contracting form carries out segmentation packaging.
Wherein, to be process be in alkali treatment described in step (2): the milk of lime adding described animal endothecium bark weight 100 ~ 200%, under normal temperature (about 25 DEG C), process 20 ~ 50 hours.
Wherein, described in step (2), ferment treatment process is: the protease adding described animal endothecium bark weight 0.5 ~ 2%, at 25 ~ 35 DEG C, process 3 ~ 6 hours; Described protease is preferably pepsin, papain or pancreatin.
Wherein, the shredding type described in step (3) be pelletizing, compressing tablet, cut mix, lapping mode or its combination.
Wherein, in described step (4), fat liquor obtains as follows: be heated into by edible oil and fat liquid, add water, then heat, colloid mill emulsification by edible oil and fat and water weight ratio 1: 1; Described edible oil and fat are hydrogenated oil and fat, margarine or shortening.
Wherein, in described step (4), pH value controls 2.5 ~ 3.5, and water content control is 86 ~ 95%.
Wherein, in described step (5) during extruding ejection tube, direct injection nozzle, single rotating nozzle or dual rotation type nozzle is used.
Wherein, in described step (5), curing agent is NaHCO
3the aqueous solution; Plasticizer is glycerine, sorbierite, Portugal's D-mannitol or glucomannans.Preferably, described NaHCO
3the mass percent concentration of the aqueous solution is 0.5 ~ 1.0%; Described plasticizer is mass percent concentration is 5 ~ 10% aqueous solution.
Wherein, the process of the described slaking sizing of step (6) is: slaking 8 ~ 40 hours in the curing chamber of 70 ~ 80 DEG C.
Wherein, the tubular products that contracting form refers to be shortened into by the sausage casing of length by cover contracting equipment shorter length is overlapped described in described step (6), be specially: Ф 12mm sausage casing shortens tubular length 18 ~ 20cm into, Ф 13mm sausage casing shortens tubular length 19 ~ 21cm into, Ф 14mm sausage casing shortens tubulose into and becomes length 20 ~ 25cm, Ф 15mm sausage casing shortens tubulose into and becomes length 20 ~ 26cm, Ф 16mm sausage casing shortens tubulose into and becomes length 22 ~ 27cm, Ф 17mm sausage casing shortens tubulose into and becomes length 23 ~ 27cm, Ф 18mm sausage casing shortens tubulose into and becomes length 24 ~ 28cm, Ф 19mm sausage casing shortens tubulose into and becomes length 25 ~ 29cm, Ф 20mm sausage casing shortens tubulose into and becomes length 26 ~ 30cm.
The composition of the Collagent casing for sausages prepared by said method is: protein 40 ~ 65%, plasticizer 10 ~ 20%, cellulose 5 ~ 15%, moisture content 15 ~ 25%, grease 2 ~ 10%.Its high-temperature hot shrinkage factor≤50%.
Preparation method of the present invention is applicable to small-bore Collagent casing for sausages in preparation, reservation casing original mouthfeel, shrinkage factor, with on the close-burning advantage basis of meat stuffing, the quality of casing is further improved by controlling acid-treated process conditions, decrease the cladding loss in preparation process, improve the mechanical performance of casing.
Detailed description of the invention
Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.
Prepared by embodiment 1 Ф 13-20mm bore casing:
Getting circulating water in the cow split skin 100kg input pond without tanning rinses clean, except fleshing network, is divided into 10 ± 5cm
2skin bit, after pickling 2 days under 200kg milk of lime normal temperature, clean with water, add the water with ox-hide equivalent weight, add the pancreatin of 500g, 28 DEG C of process 3 hours, cleaning up and dropping into concentration is at the temperature of about 10 DEG C, carry out acidifying in the hydrochloric acid solution of 0.1N, treat after 6 hours that skin bit becomes translucent, 3 times are washed with clear water, wash down clean, deliver to freezer and be cooled to material temperature less than 5 DEG C, bulk is rubbed into meat grinder, then sheet is pressed into grinder grinding exhibition, it is repeated multiple times that high-pressure filteration extracts fiber, then mixer is poured into, while stir, while add 1000g dietary fiber element, 4000g fat liquor, control water content about 92%, pH is 2.7 ± 0.2, fully be mixed into collagen group, be put in freezer after high-pressure filteration and store.Wherein the preparation method of fat liquor is: be heated into by hydrogenated oil and fat liquid, adds water, then heat in 1: 1 ratio, with colloid mill or homogenizer emulsification and get final product.
Collagen group is refrigerated to less than 10 DEG C, after taking out from freezer, put into extruder through Ф 13-20mm direct injection nozzle (collagenous fibres are woven into 80 ~ 90 ° of arrangement tubes), single rotating nozzle (collagenous fibres are woven into 60 ~ 70 ° of cross arrangement tubes), or dual rotation type nozzle (collagenous fibres are woven into 30 ~ 60 ° of cross arrangement tubes) is sprayed into tube, then (it is primarily of the roller playing the effect of supporting casing to enter dry tunnel, drive the transmission device that casing is walked about, hot-air drying device forms) dry, constantly spraying mass percent concentration in dry run is the NaHCO of 0.5%
3the aqueous solution and mass percent concentration are the glycerite of 5%, rolling is flattened after drying, a part first carries out segmentation packaging by reeling or overlapping contracting equipment, then put to 70 DEG C of slaking cabinets and obtain finished product in 40 hours, a part is first put to 70 DEG C of slaking cabinets and is obtained product in 38 hours, then carries out segmentation pack to obtain finished product by reeling or overlapping contracting equipment.
The present embodiment casing is by the tubular products of the shorter length of the cover foldable one-tenth of contracting equipment.Concrete specification has: Ф 12mm sausage casing shortens tubular length 18 ~ 20cm into, Ф 13mm sausage casing shortens tubular length 19 ~ 21cm into, Ф 14mm sausage casing shortens tubulose into and becomes length 20 ~ 25cm, Ф 15mm sausage casing shortens tubulose into and becomes length 20 ~ 26cm, Ф 16mm sausage casing shortens tubulose into and becomes length 22 ~ 27cm, Ф 17mm sausage casing shortens tubulose into and becomes length 23 ~ 27cm, Ф 18mm sausage casing shortens tubulose into and becomes length 24 ~ 28cm, Ф 19mm sausage casing shortens tubulose into and becomes length 25 ~ 29cm, and Ф 20mm sausage casing shortens tubulose into and becomes length 26 ~ 30cm.
Through inspection, the Collagent casing for sausages that above method is obtained, each composition (by quality) is: protein 53%, glycerine 10.6%, cellulose 13.6%, moisture content 13.4%, grease 9.4%, high-temperature hot yield 38%.
Prepared by embodiment 2 Ф 20-25mm bore casing:
Getting circulating water in the cow split skin 100kg input pond without tanning rinses clean, except fleshing network, is divided into 15 ± 5cm
2skin bit, with under 180kg milk of lime normal temperature pickled 1 day, 100kg water is added after cleaning, add the pepsin of 2000g, 30 DEG C of process 6 hours, cleaning up rear input concentration is at the temperature of about 8 DEG C, carry out acidifying in the lactic acid solution of 0.5N, after about 8 hours, skin bit becomes translucent, wash down with clear water, deliver to freezer and be cooled to material temperature less than 5 DEG C, cut with cutmixer and mix bulk, thin slice is pressed into through roller, high-pressure filteration extracts filamentary fibers, then mixer is poured into, while stir, while add 3000g edible fibers element nitrate, 1200g fat liquor, control water content about 91%, pH is 3.1 ± 0.2, fully be mixed into collagen group, be put in freezer after high-pressure filteration and store.Wherein the preparation method of fat liquor is: be heated into by margarine liquid, adds water, then heat in 1:1 ratio, colloid mill or homogenizer emulsification and get final product.
Collagen group is refrigerated to less than 5 DEG C, put extruder into through Ф 20-25mm direct injection nozzle (collagenous fibres are woven into 80 ~ 90 ° of arrangement tubes), single rotating nozzle (collagenous fibres are woven into 60 ~ 70 ° of cross arrangement tubes), dual rotation type nozzle (collagenous fibres are woven into 30 ~ 60 ° of cross arrangement tubes) is sprayed into tube, (it is primarily of the support roller playing the effect of supporting casing to enter dry tunnel, drive the transmission device that casing is walked about, hot-air drying device forms) dry, constantly spraying mass percent concentration in dry run is the NaHCO of 1%
3the aqueous solution and mass percent concentration are the sorbitol solution of 10%, rolling is flattened after drying, a part first carries out segmentation packaging by reeling or overlapping contracting equipment, then put to 80 DEG C of slaking cabinets and obtain finished product in 30 hours, a part is first put to 75 DEG C of slaking cabinets and is obtained product in 25 hours, then carries out segmentation pack to obtain finished product by reeling or overlapping contracting equipment.
The present embodiment casing is by the tubular products of the shorter length of the cover foldable one-tenth of contracting equipment.Concrete specification has: Ф 12mm sausage casing shortens tubular length 18 ~ 20cm into, Ф 13mm sausage casing shortens tubular length 19 ~ 21cm into, Ф 14mm sausage casing shortens tubulose into and becomes length 20 ~ 25cm, Ф 15mm sausage casing shortens tubulose into and becomes length 20 ~ 26cm, Ф 16mm sausage casing shortens tubulose into and becomes length 22 ~ 27cm, Ф 17mm sausage casing shortens tubulose into and becomes length 23 ~ 27cm, Ф 18mm sausage casing shortens tubulose into and becomes length 24 ~ 28cm, Ф 19mm sausage casing shortens tubulose into and becomes length 25 ~ 29cm, and Ф 20mm sausage casing shortens tubulose into and becomes length 26 ~ 30cm.
Through inspection, the medium and small diameter collagen protein casing that above method is obtained, each composition is: protein 45%, sorbierite 17%, cellulose 6.8%, moisture content 22.9%, grease 8.3%, high-temperature hot yield 36%.
Prepared by embodiment 3 Ф 26-32mm bore casing:
Getting circulating water in the cow split skin 100kg input pond without tanning rinses clean, except fleshing network, is divided into 10 ± 5cm
2skin bit, with under 200kg milk of lime normal temperature pickled 1 day, the water of 100kg is added after cleaning, add the papain of 2000g, 25 DEG C of process 6 hours, cleaning up and dropping into concentration of hydrochloric acid is at the temperature of about 12 DEG C, carry out acidifying in the acetum of 0.5N, after about 11 hours, skin bit becomes translucent, 4 times are washed with clear water, deliver to freezer and be cooled to material temperature less than 5 DEG C, be cut to granular with meat grinder, thin slice is pressed into through roll squeezer, silk quality fiber is extracted through high-pressure filteration, pour mixer into, while stir, while add the edible fibers element of 2000g, 4800g fat liquor, control water content about 93%, pH is 25 ± 0.1, fully be mixed into collagen group, be put in freezer after high-pressure filteration and store.Wherein the preparation method of fat liquor is: be heated into by shortening liquid, adds water, then heat in the ratio of 1: 1, colloid mill or homogenizer emulsification and get final product.
Collagen group is refrigerated to less than 6 DEG C taking-ups, put extruder into, Ф 26-32mm direct injection nozzle (collagenous fibres are woven into 80 ~ 90 ° of arrangement tubes) or single rotating nozzle (collagenous fibres are woven into 60 ~ 70 ° of cross arrangement tubes) is used to be sprayed into tube, enter dry tunnel (it is primarily of playing the roller of supporting casing effect, the transmission device driving casing to walk about, hot-air drying device composition) dry, constantly spraying mass percent concentration in dry run is the NaHCO of 1%
3the aqueous solution and mass percent concentration are the glucomannans solution of 10%, rolling is flattened after drying, a part first carries out segmentation packaging by reeling or overlapping contracting equipment, then put to 80 DEG C of slaking cabinets and obtain finished product in 30 hours, a part is first put to 75 DEG C of slaking cabinets and is obtained product in 30 hours, then carries out segmentation pack to obtain finished product by reeling or overlapping contracting equipment.
The present embodiment casing is by the tubular products of the shorter length of the cover foldable one-tenth of contracting equipment.Concrete specification has: Ф 12mm sausage casing shortens tubular length 18 ~ 20cm into, Ф 13mm sausage casing shortens tubular length 19 ~ 21cm into, Ф 14mm sausage casing shortens tubulose into and becomes length 20 ~ 25cm, Ф 15mm sausage casing shortens tubulose into and becomes length 20 ~ 26cm, Ф 16mm sausage casing shortens tubulose into and becomes length 22 ~ 27cm, Ф 17mm sausage casing shortens tubulose into and becomes length 23 ~ 27cm, Ф 18mm sausage casing shortens tubulose into and becomes length 24 ~ 28cm, Ф 19mm sausage casing shortens tubulose into and becomes length 25 ~ 29cm, and Ф 20mm sausage casing shortens tubulose into and becomes length 26 ~ 30cm.
Through inspection, the medium and small diameter collagen protein casing that above method is obtained, each composition is: protein 64%, glucomannans 10.2%, cellulose 9.8%, moisture content 13.6%, grease 2.4%, high-temperature hot yield 41%.
Comparative example
Except acid-treated temperature difference, the other the same as in Example 1, soak Animal Skin at different temperatures respectively, albumen sausage casing performance test (longitudinally the test of anti-disconnected power and BURSTING STRENGTH is according to the national standard SB/T10373-2004) result obtained is as shown in table 1.
Table 1
As shown in Table 1, at the temperature of 0-20 DEG C, carry out acid treatment to Animal Skin, cladding dissolution rate is lower, and the casing performance obtained is best, can improve the quality of Collagent casing for sausages further.But when acid treatment process is below 5 DEG C, the energy consumption for temperature control is higher.Therefore, carry out acid treatment at the temperature of 5-20 DEG C, the Collagent casing for sausages mechanical performance obtained, cost are best.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (10)
1. a preparation method for Collagent casing for sausages, comprises and animal endothecium bark is carried out acid-treated step, it is characterized in that, described acid-treated step is: soaked at the temperature of 5 ~ 20 DEG C in the acid solution of 0.05 ~ 0.15N by animal endothecium bark.
2. preparation method according to claim 1, is characterized in that, described acid-treated step is: soaked at the temperature of 5 ~ 15 DEG C, preferably 5 ~ 10 DEG C in the acid solution of 0.05 ~ 0.15N by animal endothecium bark; Preferably, described acid solution is hydrochloric acid solution, lactic acid solution, acetum or its combination.
3. preparation method according to claim 1 and 2, is characterized in that, described soak time is 3 ~ 10 hours.
4. the preparation method according to any one of claim 1-3, is characterized in that, described preparation method comprises the following steps:
(1) animal endothecium bark cleaned, split;
(2) step (1) gained animal endothecium bark is carried out alkali treatment, ferment treatment and acid treatment successively;
(3) step (2) gained animal endothecium bark is cooled to less than 10 DEG C, shreds and roll in flakes, extracting silk quality fiber by high-pressure filteration;
(4) in step (3) gained fiber, add dietary fiber element or the plain derivative element of dietary fiber, fat liquor while stirring, control ph and water content, mixing and stirring becomes collagen group;
(5) by freezing for step (4) gained collagen group, extruding ejection tube, dry, then add curing agent and plasticizer process obtains casing semi-finished product;
(6) the casing semi-finished product of step (5) gained are carried out slaking sizing, carry out segmentation packaging by reeling or overlapping contracting form; Or the casing semi-finished product of step (5) gained are carried out slaking sizing again by reeling or overlapping after contracting form carries out segmentation packaging.
5. preparation method according to claim 4, is characterized in that, described in step (2), ferment treatment process is: the protease adding described animal endothecium bark weight 0.5 ~ 2%, at 25 ~ 35 DEG C, process 3 ~ 6 hours; Described protease is preferably pepsin, papain or pancreatin.
6. preparation method according to claim 4, is characterized in that, the shredding type described in step (3) is pelletizing, compressing tablet, cut mix, lapping mode or its combination.
7. preparation method according to claim 4, it is characterized in that, in described step (4), fat liquor obtains as follows: be heated into by edible oil and fat liquid, add water by edible oil and fat and water weight ratio 1: 1, heat again, colloid mill emulsification; Described edible oil and fat are hydrogenated oil and fat, margarine or shortening.
8. preparation method according to claim 4, is characterized in that, in described step (5), curing agent is NaHCO
3the aqueous solution; Plasticizer is glycerine, sorbierite, Portugal's D-mannitol or glucomannans.
9. preparation method according to claim 4, is characterized in that, the process of the described slaking sizing of step (6) is: slaking 8 ~ 40 hours in the curing chamber of 70 ~ 80 DEG C.
10. preparation method according to claim 4, it is characterized in that, the tubular products that contracting form refers to be shortened into by the sausage casing of length by cover contracting equipment shorter length is overlapped described in described step (6), be specially: Ф 12mm sausage casing shortens tubular length 18 ~ 20cm into, Ф 13mm sausage casing shortens tubular length 19 ~ 21cm into, Ф 14mm sausage casing shortens tubulose into and becomes length 20 ~ 25cm, Ф 15mm sausage casing shortens tubulose into and becomes length 20 ~ 26cm, Ф 16mm sausage casing shortens tubulose into and becomes length 22 ~ 27cm, Ф 17mm sausage casing shortens tubulose into and becomes length 23 ~ 27cm, Ф 18mm sausage casing shortens tubulose into and becomes length 24 ~ 28cm, Ф 19mm sausage casing shortens tubulose into and becomes length 25 ~ 29cm, Ф 20mm sausage casing shortens tubulose into and becomes length 26 ~ 30cm.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616430A (en) * | 2017-03-10 | 2017-05-10 | 重庆大学 | Curing method for increasing cooking meat adhesion ability of collagen casings |
| CN106974838A (en) * | 2017-04-13 | 2017-07-25 | 梧州神冠蛋白肠衣有限公司 | A kind of biological collagen face mask substrate material and its application |
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| CN106974838A (en) * | 2017-04-13 | 2017-07-25 | 梧州神冠蛋白肠衣有限公司 | A kind of biological collagen face mask substrate material and its application |
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