CN114246202B - Preparation method of fried casing collagen - Google Patents
Preparation method of fried casing collagen Download PDFInfo
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- CN114246202B CN114246202B CN202111616987.6A CN202111616987A CN114246202B CN 114246202 B CN114246202 B CN 114246202B CN 202111616987 A CN202111616987 A CN 202111616987A CN 114246202 B CN114246202 B CN 114246202B
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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
- A22C13/0013—Chemical composition of synthetic sausage casings
- A22C13/0016—Chemical composition of synthetic sausage casings based on proteins, e.g. collagen
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Abstract
The invention belongs to the technical field of preparation of casing collagen, and particularly relates to a preparation method of fried casing collagen. The preparation method of the fried casing collagen comprises the following steps: preparing a collagen fiber membrane, preparing a frying auxiliary material, preparing a collagen fiber bundle and freezing and aging; the preparation of the frying auxiliary materials comprises the following steps: dispersing high-amylose corn starch uniformly with water, and then heating to 60-70 ℃ for gelatinization to form transparent liquid; after the temperature is reduced to normal temperature, adding sodium starch octenyl succinate, uniformly dispersing, and homogenizing to form a frying auxiliary material solution. The fried casing collagen prepared by the preparation method is easy to be hydrophobic and oleophilic due to the addition of the high amylose starch and the sodium starch octenyl succinate, so that the oil-frying resistance of the casing is improved; meanwhile, the shelf life of the sausage casing is prolonged, and the requirements of customers are met.
Description
Technical Field
The invention belongs to the technical field of preparation of casing collagen, and particularly relates to a preparation method of fried casing collagen.
Background
The existing preparation process of the fried casing collagen comprises the steps of firstly, covering the cut skin materials with lime and caustic soda according to a certain proportion, pickling for a period of time, rinsing the skin materials into semitransparent swollen block skin materials through the processes of rinsing, acidification and rinsing again, and then cutting into particles, chopping and defibering the skin materials into flaky collagen fibers with a certain thickness.
Secondly, adding a certain proportion of food additives such as microcrystalline cellulose, soybean protein isolate and the like and purified water into a certain amount of collagen fiber sheets, shearing, mixing and kneading the mixture in a mixing and kneading machine to form compact and elastic collagen fiber clusters; and finally, filtering the sausage by two stages of filter discs of a filter press, carding the sausage into a circular strip collagen fiber bundle, and facilitating blowing and drying the sausage casing in a subsequent coating pulling process to obtain the sausage casing which meets the filling caliber of a client and the frying cooking processing mode.
Although the sausage casing produced by the prior art meets the processing mode of a client frying process, certain defects exist in the aspects of sausage casing blowing and quality guarantee period requirements. Firstly, the collagen prepared by the prior art has small mechanical strength and toughness, so the caliber is not easy to control in the casing blowing process; and secondly, due to the addition of the soybean protein isolate, although the oil frying resistance of the casing is ensured, the casing has short shelf life and is not suitable for long-time storage due to easy rancidity of the soybean protein isolate.
Disclosure of Invention
The purpose of the invention is: provides a preparation method of fried casing collagen. The casing collagen prepared by the method is easier to be hydrophobic and oleophilic, and the oil burst resistance of the casing is improved.
The preparation method of the fried casing collagen comprises the following steps: preparing a collagen fiber membrane, preparing a frying auxiliary material, preparing a collagen fiber bundle and freezing and aging; the preparation of the frying auxiliary materials comprises the following steps:
(1) Dispersing high-amylose corn starch uniformly with water, and then heating to 60-70 ℃ for gelatinization to form transparent liquid;
(2) And after the temperature is reduced to the normal temperature, adding sodium starch octenyl succinate for uniform dispersion, and homogenizing to form a frying auxiliary material solution.
Wherein:
weighing 1-5% of high-amylose corn starch by weight of the collagen fiber membrane in the step (1), adding distilled water at 25 ℃ which is 5-10 times of the high-amylose corn starch, uniformly dispersing the distilled water, and heating to 60-70 ℃ in a cooking pot for gelatinization.
And (3) adding 0.5-2% of sodium starch octenyl succinate by weight of the collagen fiber membrane in the step (2), uniformly dispersing, and homogenizing by a high-pressure homogenizer to obtain a uniform and fine frying auxiliary material solution.
The high-amylose corn starch added into the frying auxiliary material solution can play a role in inhibiting the expansion of starch granules when meeting a compound formed by the high-temperature amylose corn starch and lipid substances (meat stuffing) during frying, and meanwhile, the octenyl succinic acid starch sodium is added into the frying auxiliary material solution to be used as an emulsifier, so that the high-amylose corn starch has the characteristics of hydrophobicity and lipophilicity, the sausage casing cannot expand and deform during frying, the integrity of the sausage casing is kept, and finally, the appearance and the taste of the filled sausage can meet the requirements of consumers.
The preparation method of the collagen fiber membrane comprises the following steps:
(1) Washing the pickled cowhide with water twice, adding process water twice the weight of the cowhide, and adding food-grade H3% of the weight of the cowhide 2 O 2 Soaking for 18-24 hours to bleach and remove the variegated color in the leather; during the period, the drum is rotated for 15 minutes every 1 hour, so that the cow leather is completely soaked.
(2) Bleaching cow leather, draining, rinsing with process water for 2 times, adding process water twice the weight of cow leather and hydrochloric acid 2% of the weight of cow leather for pre-acidification, adjusting pH value of cow leather to 4.0 + -0.2, and adding Na 1/4 of the weight of hydrogen peroxide 2 S 2 O 5 Completely reducing and removing residual H in cow leather 2 O 2 (ii) a The rotary drum is started to rotate for 15 minutes every hour, and acid liquor is drained after the cowhide is soaked in the acid solution for 2 hours. Finally, adding process water with the mass one time that of the cowhide, rinsing twice, and draining;
(3) Adding process water with the mass of one time of that of the cow leather, adding a proper amount of citric acid and sodium citrate to adjust the pH value of the solution to be 2.5-2.8, soaking the cow leather for 22-24 hours, starting a rotary drum, rotating for 15 minutes every hour until the cow leather is transparent, and cleaning the cow leather for 4-5 times by the process water to stabilize the pH value of the solution to be 2.8-3.0; draining water and peeling, controlling water, aging in a cold store for 6-7 days, and keeping the temperature at 4-5 ℃;
(4) Cutting cowhide into granules, chopping, removing fiber to form 0.5mm sheet-shaped transparent and crystal collagen fiber membrane, aging in cold storage for 2-3 days, and maintaining the temperature at 4-5 deg.C to obtain collagen fiber membrane.
The preparation of the collagen fiber bundle comprises the following steps: adding the collagen fiber membrane into a mixing and kneading machine, adding a certain amount of microcrystalline cellulose, glycerol, vegetable oil and sucrose fatty acid ester, adding a homogenized frying auxiliary material solution, purified water, hydrochloric acid and lactic acid, mixing and kneading to prepare collagen clusters with the water content of 88.5-89.0%, and finally carding and filtering by a filter to form a circular strip-shaped collagen fiber bundle.
Wherein:
the collagen fiber membrane is added with a basic auxiliary material prepared by microcrystalline cellulose 2% relative to the mass of the collagen fiber membrane, glycerol 0.5%, vegetable oil 0.1% and sucrose fatty acid ester 60ppm, and is also added with a frying auxiliary material solution 30% relative to the mass of the collagen fiber membrane, purified water 10%, hydrochloric acid 0.4% and lactic acid 0.2%.
The collagen clusters are mixed and kneaded twice, filtered twice, and the mixing and kneading time is 4 hours.
The freezing and aging process is to age the collagen fiber bundles in a refrigerator at the temperature of 4 ℃ for 48 to 72 hours to prepare the fried casing collagen.
Preferably, the preparation method of the fried casing collagen provided by the invention comprises the following steps:
(1) Washing the pickled cowhide with water twice, adding process water twice the weight of the cowhide, and adding food-grade H3% of the weight of the cowhide 2 O 2 Soaking for 18-24 hours to bleach and remove the variegated color in the leather; during the period, the drum is rotated for 15 minutes every 1 hour to completely soak the cowhide.
(2) Bleaching cow leather, draining, rinsing with process water for 2 times, adding process water twice the weight of cow leather and hydrochloric acid 2% of cow leather, pre-acidifying, adjusting pH to 3.8-4.2, and adding Na 1/4 of hydrogen peroxide 2 S 2 O 5 Completely reducing and removing residual H in cow leather 2 O 2 (ii) a The rotary drum is started to rotate for 15 minutes every hour, and acid liquor is drained after the cowhide is soaked in the acid solution for 2 hours. Finally, adding process water with the mass one time that of the cowhide, rinsing twice, and draining;
(3) Adding process water with the mass of one time of that of the cow leather, adding a proper amount of citric acid and sodium citrate to adjust the pH value of the solution to be 2.5-2.8, soaking the cow leather for 24 hours, starting a rotary drum, rotating for 15 minutes every hour until the cow leather is transparent, and cleaning for 4-5 times by the process water to stabilize the pH value of the solution to be 2.8-3.0; draining water and peeling, controlling water, aging in a cold store for 6-7 days, and keeping the temperature at 4-5 ℃;
(4) Dicing cowhide, chopping, removing fiber to form 0.5mm thin, transparent and brilliant collagen fiber membrane, aging in cold storage for 2-3 days, and maintaining at 4-5 deg.C to obtain collagen fiber membrane;
(5) Preparing frying auxiliary materials: weighing 1-5% of high-amylose corn starch by weight of a collagen fiber membrane, uniformly dispersing the high-amylose corn starch in distilled water at normal temperature of 5-10 times, heating the high-amylose corn starch in a cooking pot to 60-70 ℃ for gelatinization to form transparent liquid. After the temperature is reduced to normal temperature, adding 0.5-2% by weight of sodium starch octenyl succinate based on the weight of the collagen fiber slices, uniformly dispersing, and homogenizing by a high-pressure homogenizer to obtain a uniform and fine frying auxiliary material solution;
(6) Adding the collagen fiber membrane into a mixing and kneading machine, adding quantitative microcrystalline cellulose, glycerol, vegetable oil and sucrose fatty acid ester, adding a homogenized frying auxiliary material solution, purified water, hydrochloric acid and lactic acid, mixing and kneading for 4 hours to prepare collagen clusters with the water content of 88.5-89.0%, and finally carding and filtering by a filter to form a circular strip-shaped collagen fiber bundle. The collagen is mixed and kneaded twice, filtered twice, and the mixing and kneading time is 4 hours.
(7) And (3) placing the collagen fiber bundles in a refrigeration house for aging for 48 to 72 hours to prepare the fried casing collagen.
Compared with the prior art, the invention has the following beneficial effects:
(1) The preparation method of the fried casing collagen provided by the invention has the advantages that the technological parameters are easy to control, the operation is simple, the implementation is easy, and the prepared casing collagen has good performance.
(2) The fried sausage casing collagen prepared by the preparation method has stable caliber and small amplitude, and the appearance is more attractive after shrinkage.
(3) The fried casing collagen prepared by the preparation method is easy to be hydrophobic and oleophilic due to the addition of the high amylose starch and the sodium starch octenyl succinate, so that the oil-frying resistance of the casing is improved; meanwhile, the quality guarantee shelf life of the sausage casing is prolonged, and the requirements of customers are met.
(4) The fried casing collagen prepared by the preparation method has high mechanical strength and good toughness, so that the caliber in the casing blowing process is easy to control, and the quality guarantee period of the casing is greatly prolonged due to the addition of novel fried auxiliary materials.
Detailed Description
The present invention is further described below with reference to examples.
Example 1
The preparation method of the fried casing collagen in the embodiment 1 comprises the following steps: preparing a collagen fiber membrane, preparing a frying auxiliary material, preparing a collagen fiber bundle and freezing and aging; the method comprises the following specific steps:
(1) Washing the pickled cowhide with water twice, adding process water twice the weight of the cowhide, and adding food-grade H3% of the weight of the cowhide 2 O 2 Soaking for 24 hours to bleach and remove the variegated color in the leather; during the period, the drum is rotated for 15 minutes every 1 hour, so that the cow leather is completely soaked.
(2) Bleaching cow leather, draining, rinsing with process water for 2 times, adding process water twice the weight of cow leather and hydrochloric acid 2% of the weight of cow leather for pre-acidification, adjusting pH value of cow leather to 3.9 + -0.1, and adding Na 1/4 of the weight of hydrogen peroxide 2 S 2 O 5 Completely reducing and removing residual H in cow leather 2 O 2 (ii) a The drum is started, the drum is rotated for 15 minutes every hour, and the acid liquor is drained after the cowhide is soaked in the acid solution for 2 hours. Finally, adding process water with the mass of one time of the cowhide for rinsing twice, and draining;
(3) Adding process water with the mass of one time of that of the cow leather, adding a proper amount of citric acid and sodium citrate to adjust the pH value of the solution to be 2.6 +/-0.1, soaking the cow leather for 22 hours, starting a rotary drum, rotating for 15 minutes every hour until the cow leather is transparent, and cleaning for 4 times by using the process water to stabilize the pH value of the solution to be 2.9 +/-0.1; draining water and peeling, controlling water, aging in a cold store for 6 days, and keeping the temperature at 4 ℃;
(4) Dicing cowhide, chopping, removing fiber to form 0.5mm sheet-shaped transparent and brilliant collagen fiber membrane, aging in cold storage for 2 days, and maintaining at 4 deg.C to obtain collagen fiber membrane.
(5) Preparing frying auxiliary materials: weighing 5% of high amylose corn starch by weight of the collagen fiber membrane, uniformly dispersing the high amylose corn starch in 10 times of normal-temperature distilled water, heating the high amylose corn starch in a cooking pot to 70 ℃ for gelatinization to form transparent liquid. After the temperature is reduced to normal temperature, 1.5 percent of sodium starch octenyl succinate by weight of the collagen fiber slices is added to be uniformly dispersed, and the mixture is homogenized into uniform and fine frying auxiliary material solution by a high-pressure homogenizer;
(6) Adding collagen fiber membrane into a mixing and kneading machine, adding a certain amount of microcrystalline cellulose, glycerol, vegetable oil and sucrose fatty acid ester, adding a well-homogenized frying auxiliary material solution, purified water, hydrochloric acid and lactic acid, mixing and kneading for 4 hours to prepare collagen clusters with the water content of 89.0%, and finally carding and filtering by a filter to form a circular strip-shaped collagen fiber bundle. The collagen is mixed and kneaded twice, filtered twice, and the mixing and kneading time is 4 hours.
Wherein:
adding microcrystalline cellulose 2% of the mass of the collagen fiber membrane, glycerol 0.5%, vegetable oil 0.1% and sucrose fatty acid ester 60ppm as basic auxiliary materials, and adding frying auxiliary material solution 30% of the mass of the collagen fiber membrane, purified water 10%, hydrochloric acid 0.4% and lactic acid 0.2%.
(7) Aging the collagen fiber bundle in a refrigerator at 4 deg.C for 72 hr to obtain the fried casing collagen.
Example 2
The preparation method of the fried casing collagen in the embodiment 2 comprises the following steps: preparing a collagen fiber membrane, preparing a frying auxiliary material, preparing a collagen fiber bundle and freezing and aging; the method comprises the following specific steps:
(1) Washing the pickled cowhide with water twice, adding process water twice the mass of the cowhide, and adding food-grade H3% of the mass of the cowhide 2 O 2 Soaking for 22 hr, bleaching and removing skinVariegated colors in the material; during the period, the drum is rotated for 15 minutes every 1 hour to completely soak the cowhide.
(2) Bleaching cow leather, draining, rinsing with process water for 2 times, adding process water twice the weight of cow leather and hydrochloric acid 2% of cow leather, pre-acidifying, adjusting pH to 4.1 + -0.1, and adding Na 1/4 of hydrogen peroxide 2 S 2 O 5 Completely reducing and removing residual H in cow leather 2 O 2 (ii) a The drum is started, the drum is rotated for 15 minutes every hour, and the acid liquor is drained after the cowhide is soaked in the acid solution for 2 hours. Finally, adding process water with the mass one time that of the cowhide, rinsing twice, and draining;
(3) Adding process water with the mass of one time of that of the cow leather, adding a proper amount of citric acid and sodium citrate to adjust the pH value of the solution to be 2.7 +/-0.1, soaking the cow leather for 24 hours, starting a rotary drum, rotating for 15 minutes every hour until the cow leather is transparent, and cleaning for 4-5 times by using the process water to stabilize the pH value of the solution to be 2.9 +/-0.1; draining water and peeling, controlling water, aging in a cold store for 7 days, and keeping the temperature at 5 ℃;
(4) Cutting cowhide into granules, chopping, removing fiber to form 0.5mm sheet-shaped transparent and crystal collagen fiber membrane, aging in cold storage for 3 days, and maintaining at 5 deg.C to obtain collagen fiber membrane.
(5) Preparing frying auxiliary materials: based on the weight of the collagen fiber membrane, 1 percent of high amylose corn starch is weighed, is uniformly dispersed by 5 times of normal temperature distilled water, and is heated to 60 ℃ in a cooking pot for gelatinization to form transparent liquid. After the temperature is reduced to normal temperature, adding 0.5 percent of sodium starch octenyl succinate by weight of the collagen fiber slices, uniformly dispersing, and homogenizing by a high-pressure homogenizer to obtain a uniform and fine frying auxiliary material solution;
(6) Adding collagen fiber membrane into a mixing and kneading machine, adding a certain amount of microcrystalline cellulose, glycerol, vegetable oil and sucrose fatty acid ester, adding a well-homogenized frying auxiliary material solution, purified water, hydrochloric acid and lactic acid, mixing and kneading for 4 hours to prepare collagen clusters with the water content of 88.5%, and finally carding and filtering by a filter to form circular strip-shaped collagen fiber bundles. The collagen is mixed and kneaded twice, filtered twice, and the mixing and kneading time is 4 hours.
Wherein:
adding microcrystalline cellulose 2% of the mass of the collagen fiber membrane, glycerol 0.5%, vegetable oil 0.1% and sucrose fatty acid ester 60ppm as basic auxiliary materials, and adding frying auxiliary material solution 30% of the mass of the collagen fiber membrane, purified water 10%, hydrochloric acid 0.4% and lactic acid 0.2%.
(7) Aging the collagen fiber bundle in a refrigerator at 4 deg.C for 72 hr to obtain the fried casing collagen.
Example 3
The preparation method of the fried casing collagen in the embodiment 3 comprises the following steps: preparing a collagen fiber membrane, preparing a frying auxiliary material, preparing a collagen fiber bundle and freezing and aging; the method comprises the following specific steps:
(1) Washing the pickled cowhide with water twice, adding process water twice the weight of the cowhide, and adding food-grade H3% of the weight of the cowhide 2 O 2 Soaking for 20 hours to bleach and remove the variegated color in the leather; during the period, the drum is rotated for 15 minutes every 1 hour to completely soak the cowhide.
(2) Bleaching cow leather, draining, rinsing with process water for 2 times, adding process water twice the weight of cow leather and hydrochloric acid 2% of cow leather, pre-acidifying, adjusting pH to 4.0 + -0.1, and adding Na 1/4 of hydrogen peroxide 2 S 2 O 5 Completely reducing and removing residual H in cow leather 2 O 2 (ii) a The rotary drum is started to rotate for 15 minutes every hour, and acid liquor is drained after the cowhide is soaked in the acid solution for 2 hours. Finally, adding process water with the mass of one time of the cowhide for rinsing twice, and draining;
(3) Adding process water with the mass of the cow leather being one time, adding a proper amount of citric acid and sodium citrate to adjust the pH value of the solution to be 2.6 +/-0.1, soaking the cow leather for 24 hours, starting a rotary drum, rotating for 15 minutes every hour until the cow leather is transparent, and cleaning for 5 times by using the process water to stabilize the pH value of the solution to be 2.9 +/-0.1; draining water and peeling, controlling water, aging in a cold store for 7 days, and keeping the temperature at 5 ℃;
(4) Cutting cowhide into granules, chopping, removing fiber to form 0.5mm sheet-shaped transparent and crystal collagen fiber membrane, aging in cold storage for 2 days, and maintaining at 4 deg.C to obtain collagen fiber membrane.
(5) Preparing frying auxiliary materials: weighing 3% of high amylose corn starch by weight of the collagen fiber membrane, uniformly dispersing the high amylose corn starch in 8 times of normal-temperature distilled water, heating the high amylose corn starch in a cooking pot to 65 ℃ for gelatinization to form transparent liquid. After the temperature is reduced to normal temperature, adding sodium starch octenyl succinate accounting for 2 percent of the weight of the collagen fiber slices, uniformly dispersing, and homogenizing by a high-pressure homogenizer to obtain a uniform and fine frying auxiliary material solution;
(6) Adding collagen fiber membrane into a mixing and kneading machine, adding a certain amount of microcrystalline cellulose, glycerol, vegetable oil and sucrose fatty acid ester, adding a well-homogenized frying auxiliary material solution, purified water, hydrochloric acid and lactic acid, mixing and kneading for 4 hours to prepare collagen clusters with the water content of 89.0%, and finally carding and filtering by a filter to form a circular strip-shaped collagen fiber bundle. The collagen is mixed and kneaded twice, filtered twice, and the mixing and kneading time is 4 hours.
Wherein:
adding microcrystalline cellulose 2% of the mass of the collagen fiber membrane, glycerol 0.5%, vegetable oil 0.1% and sucrose fatty acid ester 60ppm as basic auxiliary materials, and adding frying auxiliary material solution 30% of the mass of the collagen fiber membrane, purified water 10%, hydrochloric acid 0.4% and lactic acid 0.2%.
(7) And (3) aging the collagen fiber bundles in a refrigeration house at the temperature of 4 ℃ for 72 hours to prepare the fried casing collagen.
Comparative example 1
The preparation method of the fried casing collagen in the comparative example 1 is the same as that in the example 1, and the only difference is that the soybean protein isolate is added instead of the fried auxiliary materials, and the step (6) is as follows: adding collagen fiber membrane into a mixing and kneading machine, adding quantitative microcrystalline cellulose, glycerol, vegetable oil and sucrose fatty acid ester, adding soybean protein isolate, purified water, hydrochloric acid and lactic acid, mixing and kneading for 4 hours to prepare collagen clusters with the water content of 89.0%, and finally carding and filtering by a filter to form round strip-shaped collagen fiber bundles. The collagen is mixed and kneaded twice, filtered twice, and the mixing and kneading time is 4 hours.
Wherein:
the collagen fiber membrane is added with a basic auxiliary material prepared by microcrystalline cellulose 2 percent of the mass of the collagen fiber membrane, glycerol 0.5 percent of the mass of the collagen fiber membrane, vegetable oil 0.1 percent of the mass of the collagen fiber membrane and sucrose fatty acid ester 60ppm, and is also added with soy protein isolate 1.5 percent of the mass of the collagen fiber membrane, purified water 10 percent of the mass of the collagen fiber membrane, hydrochloric acid 0.4 percent of the mass of the collagen fiber membrane and lactic acid 0.2 percent of the mass of the collagen fiber membrane.
The casing collagen prepared in examples 1 to 3 and comparative example 1 was subjected to a performance test, and the results are shown in the following table 1:
the collagen obtained according to the invention was used in a blown casing at the same calibre (. Phi.17) and compared with the casing obtained according to the conventional process in respect of the respective process and application criteria, the results are shown in Table 1.
TABLE 1 measurement results of casing Properties
Claims (4)
1. A preparation method of fried casing collagen is characterized by comprising the following steps: the method comprises the following steps: preparing a collagen fiber membrane, preparing a frying auxiliary material, preparing a collagen fiber bundle and freezing and aging; the preparation of the frying auxiliary materials comprises the following steps:
(1) Dispersing high-amylose corn starch uniformly with water, and then heating to 60-70 ℃ for gelatinization to form transparent liquid;
(2) After the temperature is reduced to the normal temperature, adding sodium starch octenyl succinate for uniform dispersion, and then homogenizing to form a frying auxiliary material solution;
wherein:
weighing 1-5% of high-amylose corn starch by weight of the collagen fiber membrane in the step (1), adding distilled water at 25 ℃ which is 5-10 times of the mass of the corn starch, dispersing uniformly, and heating to 60-70 ℃ in a cooking pot to gelatinize;
in the step (2), 0.5-2% of sodium starch octenyl succinate is added by weight of the collagen fiber membrane to be uniformly dispersed, and the mixture is homogenized into a uniform and fine frying auxiliary material solution by a high-pressure homogenizer;
adding the collagen fiber membrane into a mixing and kneading machine, adding quantitative microcrystalline cellulose, glycerol, vegetable oil and sucrose fatty acid ester, adding a well-homogenized frying auxiliary material solution, purified water, hydrochloric acid and lactic acid, mixing and kneading to prepare collagen clusters with the water content of 88.5-89.0%, and finally carding and filtering by a filter to form a circular strip-shaped collagen fiber bundle, wherein: adding microcrystalline cellulose 2% of the mass of the collagen fiber membrane, glycerol 0.5%, vegetable oil 0.1% and sucrose fatty acid ester 60ppm as basic auxiliary materials, and adding frying auxiliary material solution 30% of the mass of the collagen fiber membrane, purified water 10%, hydrochloric acid 0.4% and lactic acid 0.2%.
2. The method of preparing a fried casing collagen according to claim 1, wherein: the preparation method of the collagen fiber membrane comprises the following steps:
(1) Washing the pickled cowhide with water twice, adding process water twice the weight of the cowhide, and adding food-grade H3% of the weight of the cowhide 2 O 2 Soaking for 18-24 hours to bleach and remove the variegated color in the leather; rotating the rotary drum for 15 minutes every 1 hour to completely soak the cowhide;
(2) Bleaching cow leather, draining, rinsing with process water for 2 times, adding process water twice the weight of cow leather and hydrochloric acid 2% of cow leather, pre-acidifying, adjusting pH to 3.8-4.2, and adding Na 1/4 of hydrogen peroxide 2 S 2 O 5 Completely reducing and removing residual H in cow leather 2 O 2 (ii) a Starting the rotary drum, rotating for 15 minutes every hour, soaking the cowhide in an acid solution for 2 hours, then draining the acid solution, finally adding process water with the mass of one time of the cowhide, rinsing twice, and draining;
(3) Adding process water with the mass of the cow leather being one time, adding citric acid and sodium citrate to adjust the pH value of the solution to be 2.5-2.8, soaking the cow leather for 22-24 hours, starting a rotary drum, rotating for 15 minutes every hour until the cow leather is transparent, and cleaning the cow leather for 4-5 times by the process water to stabilize the pH value of the solution to be 2.8-3.0; draining water and peeling, controlling water, aging in a cold store for 6-7 days, and keeping the temperature at 4-5 ℃;
(4) Cutting cowhide into granules, chopping, removing fiber to form 0.5mm sheet-shaped transparent and crystal collagen fiber membrane, aging in cold storage for 2-3 days, and maintaining the temperature at 4-5 deg.C to obtain collagen fiber membrane.
3. The method of preparing a fried casing collagen according to claim 1, characterized in that: the collagen clusters are mixed and kneaded twice, filtered twice, and the mixing and kneading time is 4 hours.
4. The method of preparing a fried casing collagen according to claim 1, wherein: the freezing and aging process is to age the collagen fiber bundles in a refrigerator at the temperature of 4 ℃ for 48 to 72 hours to prepare the fried casing collagen.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US3413129A (en) * | 1964-10-01 | 1968-11-26 | Johnson & Johnson | Method of producing collagen sausage casings and product |
| CN104585289B (en) * | 2015-02-15 | 2017-01-18 | 山东冠华蛋白肠衣有限公司 | Edible casing membrane with blend of collagen fibers and starch |
| CN107242454B (en) * | 2017-06-29 | 2020-11-24 | 河南恒瑞淀粉科技股份有限公司 | Wrapping powder for frozen pre-fried food, frozen pre-fried food and preparation method of wrapping powder |
| CN112438299A (en) * | 2020-11-25 | 2021-03-05 | 山东海奥斯生物科技有限公司 | Preparation method of colored casing collagen |
| CN112438300A (en) * | 2020-11-25 | 2021-03-05 | 山东海奥斯生物科技有限公司 | Preparation method of smoked casing collagen |
| CN112493291A (en) * | 2020-11-25 | 2021-03-16 | 山东海奥斯生物科技有限公司 | Preparation method of imitated natural casing collagen |
| CN113475557A (en) * | 2021-07-14 | 2021-10-08 | 江南大学 | Preparation method of fried type collagen casing |
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