CN105580877A - Novel casing processing salt and preparation method and application thereof - Google Patents
Novel casing processing salt and preparation method and application thereof Download PDFInfo
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- CN105580877A CN105580877A CN201510974994.1A CN201510974994A CN105580877A CN 105580877 A CN105580877 A CN 105580877A CN 201510974994 A CN201510974994 A CN 201510974994A CN 105580877 A CN105580877 A CN 105580877A
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- casing
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C13/0026—Chemical treatment of natural gut
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Abstract
The invention belongs to the field of light industries and particularly relates to novel casing processing salt and a preparation method and application thereof. According to the novel casing processing salt, sodium chloride serves as a main raw material, a specific phosphate combination is added, the mass ratio of trisodium phosphate Na3PO4 to disodium phosphate Na2HPO4 is 1:1 to 1:4, and ball-milling mixing is adopted. The novel casing processing salt is used for casing salting and storage and transportation stages, casing raw materials, semi-finished products and finished products are salted or soaked in casing processing salt bittern with the pH value of 7.0 to 10 by adding the novel casing processing salt with the mass accounting for 10% to 50% that of casings, the antimicrobial problem of traditional casing processing salt is solved, the mechanical properties of the natural casings are obviously improved, the elasticity and toughness of the casings are improved, and a good color protecting effect is achieved. Phosphate adopted in the salt is low in cost and is used as a food additive in natural casing products, and food safety is guaranteed.
Description
Technical field
The invention belongs to field of light industry, be specifically related to a kind of novel sausage-casing salt and preparation method thereof and application.
Background technology
Salt is used for preserving natural casing the history of more than one thousand years. Sausage-casing salt is that Yi Hai, lake, well, rock salt are raw material salt warpRefining, for the salt of casing processing. At present, being in great demand of casing on international market, and present the trend increasing gradually,Its consumption market mainly concentrates on developed country and the areas such as Europe, North America and Japan. On the one hand, the consumer of developed country is highStill naturally consumption idea provides space for the development of casing industry, and on the other hand, these countries to the requirement of product quality veryHeight, and the striking of animal primitive gut, processing and transportation clearly have microorganism cross-infection and bacterial growth, affect casingOrganoleptic quality and product quality, can cause the loss that cannot retrieve to casing processing enterprise, also make the external environment condition of casing outletIncreasingly serious. Therefore, need development of new sausage-casing salt badly and improve microorganism and the function character of salted casing, promote sausage-casing saltProduct quality.
Summary of the invention
The prior art of preserving for casing is at present mainly research and development and the application of antistaling agent proportioning. The present invention passes through at traditional chlorineChange in sodium salt and add specified phosphate salt combination, effectively suppressed the breeding of microorganism, improve elasticity, toughness and the storage of casingTime.
The technical solution used in the present invention is: a kind of sausage-casing salt is provided, has comprised sodium chloride and phosphate composition, phosphate groupThe addition of compound in sausage-casing salt is 0.2%～18%,
Wherein, phosphate composition is by tertiary sodium phosphate Na3PO4Or its hydrate coordinates sodium hydrogen phosphate Na2HPO4Or its hydrationThing composition, both mass ratioes are calculated as 1:1～1:4 by the mass ratio of tertiary sodium phosphate and sodium hydrogen phosphate.
The present invention also provides a kind of preparation method of above-mentioned sausage-casing salt: in sodium chloride, add after phosphate composition, adopt ballMill method mixes, and obtains sausage-casing salt,
In ball-milling method, adopt vertical ball mill or horizontal ball mill; With zirconium dioxide tank, agate tank, stainless cylinder of steel, ceramic pot orPolytetrafluoroethyltank tank is ball grinder; Taking agate ball, alumina balls, zirconia ball, Ceramic Balls or stainless steel ball as ball-milling medium,By ball-milling medium with added phosphatic sodium chloride and be placed in the lump ball grinder, ball material mass ratio is 1:1～3:1, revolution rotating speedBe 200～500r/min, Ball-milling Time 20～60min.
The present invention also provides a kind of application of above-mentioned sausage-casing salt: on casing raw material, semifinished or finished goods, account for casing by interpolationThe above-mentioned sausage-casing salt of quality 10%～50% carries out salt marsh, or is immersed in the saturated bittern that pH is 7～10 above-mentioned sausage-casing salt configurationMiddle preservation.
Beneficial effect of the present invention is: phosphate uses and ensured food security in natural casing product as food additives,Mix with sodium chloride as extraordinary industrial salt, for salt marsh or immersion casing;
Novel sausage-casing salt of the present invention can effectively suppress microbial growth breeding in casing, and improves elasticity, the toughness etc. of casingMechanical performance, is used safety, has ensured the quality of casing;
Phosphate has antiseptic and inhibiting bacteria function effect, has prevented the rubescent phenomenon of casing, has protected casing color and luster;
Adopt mechanical ball-milling method to be prepared, phosphate additive and sodium chloride particle particle diameter approached, mix homogeneous and not stratified,Promote the quality of novel sausage-casing salt;
Cost is low, and preparation is convenient, and technique is simple, is applicable to casing industry and is widely used.
Detailed description of the invention
Embodiment 1
Take sodium chloride 198.46g, add 0.324g tertiary sodium phosphate Na3PO4With 1.214g sodium hydrogen phosphate Na2HPO4, threePerson mixes; Take agate ball 400g, be placed in the lump zirconium dioxide ball grinder ball milling mix with said mixture, rotating speed is400r/min, Ball-milling Time is set to 30min, makes novel sausage-casing salt.
Embodiment 2
Take sodium chloride 173g, add 5.6g tertiary sodium phosphate Na3PO4With 21.4g sodium hydrogen phosphate Na2HPO4, three mixes allEven; Take agate ball 400g, be placed in the lump zirconium dioxide ball grinder ball milling mix with said mixture, rotating speed is 400r/min,Ball-milling Time is set to 30min, makes novel sausage-casing salt.
Embodiment 3
Take sodium chloride 167.6g, add 5.6g tertiary sodium phosphate Na3PO4With 26.8g sodium hydrogen phosphate two water Na2HPO4·2H2O,Three mixes; Take agate ball 400g, be placed in the lump zirconium dioxide ball grinder with said mixture, rotating speed is 400R/min, Ball-milling Time is set to 30min, makes novel sausage-casing salt.
Experiment 1: the comparison of anti-microbial property
Take identical three parts of each 200g of chitterlings casing semi-finished product, the novel sausage-casing salt of using respectively embodiment 1, embodiment 2 withThe each 80g salt marsh of commercially available sausage-casing salt (meeting the top grade product in QB/T2606), is evenly distributed in casing surface, and suspension 4 is littleIn time, drains, and then is immersed in accordingly the novel sausage-casing salt of embodiment 1, embodiment 2 and satisfying of above-mentioned commercially available sausage-casing salt preparationWith in bittern 24 hours, then drain again;
Repeat the operation of above-mentioned salt marsh, after hanging and draining for 4 hours, then be immersed in accordingly the novel intestines of embodiment 1, embodiment 2In the saturated bittern of clothing salt and above-mentioned commercially available sausage-casing salt preparation, in closed container, 10 DEG C of sealing warehouse-ins are preserved 30 days, mark respectivelyFor sample 1, sample 2, sample 3.
Carry out micro-to sample 1, sample 2, sample 3 respectively according to standard GB/T 4789.2-2010 and GB4789.3-2010Biological test, the coliform (MPN/g) of sample 1 and total plate count (cfu/g) are 80% of samples 3, sample 2 largeIntestinal flora (MPN/g) is 69% of sample 3 with total plate count (cfu/g). Compared with commercially available sausage-casing salt, new through the present inventionThe anti-microbial property that type sausage-casing salt is processed casing is improved significantly.
Experiment 2: the comparison of matter structure
By above-mentioned casing sample 1,2,3 and without the identical chitterlings casing semi-finished product of any sausage-casing salt processing (hereinafter referred to as" sample 4 ") suck dry moisture on filter paper, get casing 10cm, respectively press from both sides up and down 2cm, use the stretching device of matter structure instrument to carry outTensile test, casing is constantly tensioned to while exceeding elastic limit and ruptures, the elasticity of institute's dynamometry value reaction casing, test speed2mm/s, 10 groups of the each tests of each sample, average; The shear Probe of changing matter structure instrument carries out shearing force testing, survey and cutThe toughness of shear value reaction casing, test speed 2mm/s, 10 groups of the each tests of each sample, average:
Matter structure testing result:
Pulling force/the g of sample 1 is 125% of sample 4, and shearing force/N/mm is 236% of sample 4;
Pulling force/the g of sample 2 is 127% of samples 4, and shearing force/N/mm is 229% of sample 4;
Pulling force/the g of sample 3 is 89% of samples 4, and shearing force/N/mm is 180% of sample 4.
Comparative example 1
Tertiary sodium phosphate in embodiment 1 is substituted with sodium metaphosphate, and other each components and preparation technology are identical with embodiment 1.
Comparative example 2
Sodium hydrogen phosphate in embodiment 1 is substituted with sodium dihydrogen phosphate, and other each components and preparation technology are identical with embodiment 1.
Comparative example 3
Tertiary sodium phosphate in embodiment 2 is substituted with sodium pyrophosphate, and other each components and preparation technology are identical with embodiment 2.
Comparative example 4
Tertiary sodium phosphate in embodiment 2 is substituted with sodium phosphate trimer, and other each components and preparation technology are identical with embodiment 2.
Comparative example 5
The addition that the addition of the tertiary sodium phosphate in embodiment 1 is changed into 0.888g, sodium hydrogen phosphate changes 0.65g into, other groupsPoint and preparation technology identical with embodiment 1.
Comparative example 6
The addition that changes the addition of the tertiary sodium phosphate in embodiment 2 into 8.4g, sodium hydrogen phosphate changes 32.1g, sodium chloride intoAddition changes 159.5g into, and preparation technology is identical with embodiment 2.
Respectively by the sausage-casing salt of preparation in comparative example 1 to 6 according to the salt marsh in above-mentioned experiment 1, saturated bittern submergence operation toIn experiment 1, identical chitterlings casing semi-finished product are processed, and (sample 5 is right to obtain casing sample 5,6,7,8,9,10Answer the casing semi-finished product of the sausage-casing salt processing of comparative example 1, sample 6 comparative example 2, the like),
Through the mechanical property detecting step of the casing sample 5,6,7,8,9,10 of above-mentioned processing as above-mentioned experiment 2:
Matter structure testing result:
Pulling force/the g of sample 5 is 82% of samples 4, and shearing force/N/mm is 186% of sample 4;
Pulling force/the g of sample 6 is 93% of samples 4, and shearing force/N/mm is 175% of sample 4;
Pulling force/the g of sample 7 is 87% of samples 4, and shearing force/N/mm is 179% of sample 4;
Pulling force/the g of sample 8 is 86% of samples 4, and shearing force/N/mm is 191% of sample 4;
Pulling force/the g of sample 9 is 83% of samples 4, and shearing force/N/mm is 184% of sample 4;
Pulling force/the g of sample 10 is 89% of samples 4, and shearing force/N/mm is 175% of sample 4.
Experiment 3: the comparison of color and luster
By the casing sample in above-mentioned experiment 11,2,3 and without the identical chitterlings casing semi-finished product of any sausage-casing salt processing(hereinafter referred to as " sample 4 ") suck dry moisture on filter paper, measures casing colour △ E with colour difference meter, and each sample repeats inspectionSurvey 3 times, average, be respectively: △ E1, △ E2, △ E3, △ E4, be converted into K according to formula△E，K△EIt is larger,Color and luster is poorer; K△ELess, color and luster is better. Taking sample 1 as example, K△E1Computing formula is: K△E1＝(△E4－△E1) /△E1。
Aberration testing result: K△E1＝0.0047，K△E2＝0.0178，K△E3=0.0454; The present invention's novel sausage-casing salt used is describedCompared with commercially available sausage-casing salt, casing is played and better protects chromatic effect.
Claims (8)
1. a sausage-casing salt, is characterized in that: described sausage-casing salt comprises sodium chloride and phosphate composition.
2. sausage-casing salt as claimed in claim 1, is characterized in that: the addition of described phosphate composition in sausage-casing saltBe 0.2%～18%.
3. sausage-casing salt as claimed in claim 1, is characterized in that: described phosphate composition is by tertiary sodium phosphate Na3PO4Or its hydrate coordinates sodium hydrogen phosphate Na2HPO4Or its hydrate composition.
4. sausage-casing salt as claimed in claim 3, is characterized in that: described tertiary sodium phosphate Na3PO4Or its hydrate and phosphorusAcid disodium hydrogen Na2HPO4Or the mass ratio of its hydrate is calculated as 1:1～1:4 by the mass ratio of tertiary sodium phosphate and sodium hydrogen phosphate.
5. the preparation method of sausage-casing salt as claimed in claim 1, is characterized in that: described preparation method is, to sodium chlorideIn add after phosphate composition, adopt ball-milling method mix, obtain sausage-casing salt.
6. the preparation method of sausage-casing salt as claimed in claim 5, is characterized in that: described ball-milling method adopt vertical ball mill orHorizontal ball mill; Taking zirconium dioxide tank, agate tank, stainless cylinder of steel, ceramic pot or polytetrafluoroethyltank tank as ball grinder; With agateBall, alumina balls, zirconia ball, Ceramic Balls or stainless steel ball are ball-milling medium, by ball-milling medium with added phosphate combinationThe sodium chloride of thing is placed in the lump ball grinder and carries out ball milling.
7. the preparation method of sausage-casing salt as claimed in claim 6, is characterized in that: in mechanical milling process, ball material mass ratio is1:1～3:1, revolution rotating speed is 200～500r/min, Ball-milling Time 20～60min.
8. the application of sausage-casing salt as claimed in claim 1, is characterized in that: described is applied as, and becomes in casing raw material, halfThe described sausage-casing salt that accounts for casing quality 10%～50% by interpolation on product or finished product carries out salt marsh, or is immersed in described sausage-casing salt and joinsThe pH putting preserves in 7.0～10 saturated bittern.
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| CN201510974994.1A CN105580877B (en) | 2015-12-23 | 2015-12-23 | A kind of new sausage-casing salt and preparation method and application |
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| CN201510974994.1A CN105580877B (en) | 2015-12-23 | 2015-12-23 | A kind of new sausage-casing salt and preparation method and application |
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| CN105580877B CN105580877B (en) | 2018-03-13 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561784A (en) * | 2016-11-14 | 2017-04-19 | 扬州大学 | Ultrahigh-pressure production technology of natural sausage casings |
| CN109953107A (en) * | 2017-12-14 | 2019-07-02 | 汤萍 | A kind of air-dry sausage casing and preparation method thereof, saves salt at color stabilizer |
| CN109953101A (en) * | 2017-12-14 | 2019-07-02 | 汤萍 | One kind is rich in phytolectin artificial casing and preparation method thereof, color stabilizer, preservation salt |
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| US6153234A (en) * | 1997-12-15 | 2000-11-28 | Townsend Engineering Company | Brine coated sausage strand |
| JP2010142169A (en) * | 2008-12-19 | 2010-07-01 | Prima Meat Packers Ltd | Method for producing meat-processed product |
| CN102429005A (en) * | 2011-12-28 | 2012-05-02 | 扬州大学 | Sausage casing biological preservative and application thereof |
| CN103461458A (en) * | 2013-08-03 | 2013-12-25 | 山东省蓝源生物工程有限公司 | Casing preservation method |
| CN103875787A (en) * | 2014-02-27 | 2014-06-25 | 如皋市坝新肠衣有限公司 | Production method of fresh-keeping sausage casing |
| CN105105097A (en) * | 2015-08-22 | 2015-12-02 | 河南众品食业股份有限公司 | Surface smoking and rapid coloring method for sausage type products |
| CN105145789A (en) * | 2015-08-18 | 2015-12-16 | 如皋市坝新肠衣有限公司 | Sausage casing preservation technology |
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2015
- 2015-12-23 CN CN201510974994.1A patent/CN105580877B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US6153234A (en) * | 1997-12-15 | 2000-11-28 | Townsend Engineering Company | Brine coated sausage strand |
| JP2010142169A (en) * | 2008-12-19 | 2010-07-01 | Prima Meat Packers Ltd | Method for producing meat-processed product |
| CN102429005A (en) * | 2011-12-28 | 2012-05-02 | 扬州大学 | Sausage casing biological preservative and application thereof |
| CN103461458A (en) * | 2013-08-03 | 2013-12-25 | 山东省蓝源生物工程有限公司 | Casing preservation method |
| CN103875787A (en) * | 2014-02-27 | 2014-06-25 | 如皋市坝新肠衣有限公司 | Production method of fresh-keeping sausage casing |
| CN105145789A (en) * | 2015-08-18 | 2015-12-16 | 如皋市坝新肠衣有限公司 | Sausage casing preservation technology |
| CN105105097A (en) * | 2015-08-22 | 2015-12-02 | 河南众品食业股份有限公司 | Surface smoking and rapid coloring method for sausage type products |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561784A (en) * | 2016-11-14 | 2017-04-19 | 扬州大学 | Ultrahigh-pressure production technology of natural sausage casings |
| CN109953107A (en) * | 2017-12-14 | 2019-07-02 | 汤萍 | A kind of air-dry sausage casing and preparation method thereof, saves salt at color stabilizer |
| CN109953101A (en) * | 2017-12-14 | 2019-07-02 | 汤萍 | One kind is rich in phytolectin artificial casing and preparation method thereof, color stabilizer, preservation salt |
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| Publication number | Publication date |
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| CN105580877B (en) | 2018-03-13 |
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