CN114468015A - High-meat-viscosity collagen casing and preparation method and application thereof - Google Patents
High-meat-viscosity collagen casing and preparation method and application thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
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- A22C13/0013—Chemical composition of synthetic sausage casings
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Abstract
The invention provides a collagen casing with high meat viscosity, a preparation method and application thereof, belonging to the field of food. The surface of the collagen casing in contact with the minced meat is provided with a polydopamine coating. The polydopamine coating is introduced into the inner surface of the common collagen casing to enhance the meat viscosity of the collagen casing, and the method can improve the meat viscosity without influencing other properties such as mechanical property, mouthfeel, safety and the like of the collagen casing. Meanwhile, the method has good universality and is suitable for improving the meat viscosity of most collagen casings. In addition, the polydopamine coating is formed by oxidative polymerization of dopamine hydrochloride, so that the raw material cost is low, the preparation process is simple and convenient, fewer required instruments are needed, and the mass production can be quickly realized in a factory. Compared with other modes, the sausage has the advantages of good universality and low cost, obviously improves the efficiency while improving the quality of sausage products, and has important significance for the production of sausage products.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a collagen casing with high meat viscosity as well as a preparation method and application thereof.
Background
The sausage casing is mainly divided into a natural sausage casing and an artificial sausage casing, wherein the natural sausage casing is a transparent and tough film obtained by removing excrement from small intestines of animals such as pigs, cattle and sheep, and has the advantages of safety, nutrition, good mouthfeel and the like. The artificial sausage casing is mainly divided into a cellulose sausage casing, a plastic sausage casing and a collagen sausage casing, wherein the collagen sausage casing is made of skins, tendons and the like of livestock, has the properties similar to those of a natural sausage casing, is edible and is more sanitary compared with the natural sausage casing. At present, casings used for western sausage products are collagen casings. However, in the field of water-boiled sausage products, the properties of the collagen casing can not be completely matched with those of the natural casing, and most importantly, the meat viscosity of the collagen casing is insufficient, so that the casing can fall off from the surface of meat stuffing in the water-boiled sausage products, which is an industry common problem.
The meat viscosity is an external expression of the interaction between the sausage casing and the meat stuffing interface, and protein gel is formed in the protein leaching solution in the meat emulsion in the heating process, so that a mechanical action is formed between the meat emulsion; meanwhile, the protein leaching solution is adsorbed on the surface of the sausage casing film and chemically reacts with the sausage casing under the heating condition, so that the protein leaching solution and the sausage casing are integrated. The current methods for enhancing the meat viscosity of collagen casings are mainly divided into three categories, namely, the improved casing formula, the improved casing production process and the improved meat stuffing formula. The improved sausage casing formula is mainly characterized in that other edible macromolecular substances are added into collagen paste to prepare the collagen sausage casing, wherein the edible macromolecular substances comprise carrageenan, pectin, agar, konjac glucomannan and the like. Research proves that the edible macromolecules and hydrochloric acid solution are mixed into macromolecular acid dispersion liquid, and the macromolecular acid dispersion liquid is mixed with the raw materials to prepare the collagen casing for sausage, so that the meat viscosity can be enhanced. Secondly, the thermal shrinkage of the collagen casing is an important factor influencing the meat viscosity of the collagen casing, and the isotropy of the collagen fibers can be beneficial to improving the meat viscosity of the collagen casing by balancing the axial and radial thermal shrinkage forces during heating, so that the collagen casing with better meat viscosity can be obtained by regulating the orientation of the collagen fibers during the production of the collagen casing, and the meat viscosity of the collagen casing can also be improved by adding a curing step before cooking of sausage products. In addition, the pH, fat type, salt concentration and the like of the meat stuffing of the sausage type product can influence the adhesion of the sausage casing and the meat stuffing by influencing the strength of protein gel during heating, and the meat viscosity can be improved to a certain extent by adjusting the proportion of the components of the meat stuffing.
Although basic research finds the influence rule of orientation of sausage casing fibers, heat shrinkage force of the sausage casing and the like on the meat viscosity of the collagen sausage casing, the existing sausage casing production process has limited regulation and control capability on the orientation of the collagen fibers, the thickness of the sausage casing and the like, and other indexes of the sausage casing, such as mechanical property, mouthfeel and the like, are influenced while the indexes of the orientation of the collagen fibers, the thickness of the sausage casing and the like are regulated and controlled. The sausage bursting phenomenon can occur in the filling process of the sausage products, and the filling efficiency and the product quality of the sausage products are influenced. In addition, long-time tests are needed for sausage casing formulas and meat stuffing formulas to ensure that the meat viscosity of the collagen sausage casing is improved to a certain degree while the flavor of sausage products is not influenced, the problem of insufficient meat viscosity cannot be fundamentally solved, and the problem of cost increase is also brought. The existing method for improving the meat viscosity of the collagen casing has no universality, can not simply and quickly modify most collagen casings in the market, and has high cost. How to find a universal method for improving the meat viscosity of the collagen casing, modify the existing collagen casing at low cost, improve the meat viscosity of the sausage product under the condition of not influencing the flavor of the sausage product, and have important significance for the production of the sausage product.
Disclosure of Invention
In order to solve the problems, the invention provides a collagen casing with high meat viscosity, a preparation method and application thereof.
The invention provides a collagen casing with high meat viscosity, wherein the surface of the collagen casing, which is in contact with meat stuffing, is provided with a polydopamine coating.
Further, the content of polydopamine in the coating of the collagen casing is 0.01-1 g/m2；
Preferably, the content of polydopamine in the coating of the collagen casing is 0.04-0.11 g/m2；
More preferably, the polydopamine content in the coating of the collagen casing is 0.11g/m2。
Further, the polydopamine coating is uniformly coated on the surface of the collagen casing contacted with the minced meat.
The invention also provides a method for preparing the collagen casing, which comprises the following steps:
(1) preparing a dopamine solution;
(2) adjusting the dopamine solution to be alkaline;
(3) spraying the dopamine solution obtained in the step (2) on the surface of the collagen casing contacted with the meat stuffing;
(4) drying in an aerobic environment, so that dopamine is oxidized and self-polymerized on the inner surface of the collagen casing to form a polydopamine coating;
(5) and (3) shrinking and forming the collagen casing with the polydopamine coating, and performing vacuum sealing to obtain the collagen casing.
Further, the air conditioner is provided with a fan,
in the step (1), dopamine hydrochloride of the dopamine;
and/or in the step (1), the concentration of the dopamine solution is 0.01-1 wt%;
and/or, in the step (1), the solvent for preparing the dopamine solution is a buffer solution; the buffer solution is a buffer solution which is not harmful to human bodies.
Preferably, in the step (1), the concentration of the dopamine solution is 0.04-0.1 wt%;
and/or, in the step (1), the buffer solution is phosphate buffer solution or phosphate buffer solution;
more preferably, in step (1), the concentration of the dopamine solution is 0.1 wt%;
and/or in the step (1), the pH value of the buffer solution is 7-7.6.
Further, the air conditioner is provided with a fan,
in the step (2), the pH value is 7-9 in the alkaline state;
and/or, in the step (2), when the dopamine solution is adjusted to be alkaline, the alkaline solution is used for adjustment; the alkali is harmless to human body after being eaten.
Preferably, in step (2), the pH value of the alkali is 8.5.
And/or in the step (2), the alkaline solution is food-grade sodium hydroxide solution, calcium hydroxide solution, potassium hydroxide solution, sodium carbonate solution or sodium bicarbonate solution.
Further, the air conditioner is provided with a fan,
in the step (3), 0.007-0.02 ml of dopamine solution is sprayed on each square centimeter of collagen casing;
preferably, in the step (3), the spraying amount is 0.01ml of dopamine solution per square centimeter of collagen casing;
more preferably, in the step (3), the spraying is uniform spraying.
Further, the air conditioner is characterized in that,
in the step (4), the temperature during drying is 30-60 ℃;
and/or in the step (4), the relative humidity during drying is 15-50%;
and/or, in the step (4), the drying time is 1-5 min.
Further, the air conditioner is provided with a fan,
in the step (4), the temperature during drying is 40-50 ℃;
and/or in the step (4), the relative humidity during drying is 15-30%;
and/or, in the step (4), the drying time is 1.5-2 min;
preferably, in the step (4), the temperature of the drying is 40 ℃;
and/or, in step (4), the relative humidity when dry is 25%.
Oxygen can be introduced into the collagen casing during drying, so that dopamine can be rapidly polymerized and adsorbed on the collagen casing. In addition, other drying modes can be selected under the condition of not influencing the property of the sausage casing.
The invention also provides the application of the collagen casing in preparing sausage products;
preferably, the sausage-like product is a western sausage and/or a medium sausage.
The raw materials and auxiliary materials used in the invention are food-grade raw materials and auxiliary materials. The phosphate buffer solution used in the invention is phosphate after being dried, and the phosphate belongs to food additives. The base (sodium hydroxide) used in the present invention is also a common base in the food field. Although dopamine hydrochloride and polymerized polydopamine are not common food additives, the polydopamine is safe and free of toxic and side effects after being eaten, for example, polydopamine is hardly degraded under an acid neutral condition, and even if the polydopamine is degraded, the degraded product is also dopamine, and is a substance for a human body. And after the oral dopamine enters the gastrointestinal tract, the oral dopamine does not enter a blood brain barrier, does not generate an excitation effect, and has no toxic or side effect on a human body, so that the oral dopamine can be used in the field of foods.
The polydopamine coating is introduced into the inner surface of the common collagen casing to enhance the meat viscosity of the collagen casing, and the method can improve the meat viscosity without influencing other properties such as mechanical property, mouthfeel, safety and the like of the collagen casing. Meanwhile, the method has good universality, is suitable for improving the meat viscosity of most of collagen casings, and solves the problem of poor universality of the method for improving the meat viscosity of the collagen casings in the prior art. In addition, the polydopamine coating is formed by oxidative polymerization of dopamine hydrochloride, the raw material cost is low, the preparation process is simple and convenient, fewer required instruments are needed, and batch production can be quickly realized in a factory. Compared with other modes, the sausage has the advantages of good universality and low cost, obviously improves the efficiency while improving the quality of sausage products, and has important significance for the production of sausage products.
Obviously, many modifications, substitutions, and variations are possible in light of the above teachings of the invention, without departing from the basic technical spirit of the invention, as defined by the following claims.
The present invention will be described in further detail with reference to the following examples. This should not be understood as limiting the scope of the above-described subject matter of the present invention to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention.
Drawings
FIG. 1 shows a comparison of the peel force of sausages made with different collagen casings; in the figure, M-0 is the collagen casing without coating, M-P-0.04 is the collagen casing of example 4, M-P-0.06 is the collagen casing of example 3, M-P-0.08 is the collagen casing of example 2, and M-P-0.1 is the collagen casing of example 1.
FIG. 2 is a graph comparing the meat viscosity of sausages prepared from different collagen casings after boiling in water: a is the collagen casing of example 1; b is the collagen casing of example 2; c is the collagen casing of example 3; d is the collagen casing of example 4; e is the uncoated collagen casing.
FIG. 3 is a graph comparing the viscosity of cooked meat of sausages prepared before and after modification of commercially available different types of collagen casing coatings: collagen casings 19D010 for a1 and a2, F25 for B1 and B2, and 19B270 for C1 and C2.
FIG. 4 is a schematic drawing of sample strip dimensions (in mm).
Fig. 5 shows the transverse (Radial) and Axial (Axial) thermal shrinkage of collagen casing before and after application of polydopamine coating.
Detailed Description
Unless otherwise indicated, the starting materials and equipment used in the embodiments of the present invention are known products and obtained by purchasing commercially available products.
Example 1 preparation of collagen casing according to the invention
The preparation method of the collagen casing comprises the following steps:
1) 0.05g of dopamine hydrochloride was completely dissolved in 50mL of phosphate buffer (pH 7.6) at room temperature to obtain a uniform dopamine hydrochloride solution having a dopamine hydrochloride concentration of 0.1 wt%.
2) The dopamine hydrochloride solution was adjusted to weak alkalinity (pH 8.5) with 1mol/L NaOH solution, and the amount of NaOH solution added was based on the amount needed to adjust the pH to the target pH.
3) Placing the prepared dopamine hydrochloride solution into a pipeline of a spraying device, and performing inner surface spraying treatment on a commercially available artificial collagen casing (purchased from Beijing autumn harvest collagen casing Co., Ltd., model number 19B380) by using the spraying device, wherein a spraying opening can accommodate dopamine to pass through, and the spraying amount is 0.01ml/cm2The collagen casing processed by the dopamine hydrochloride solution is obtained, and the spraying is more uniform and better.
4) Maintaining the caliber of the casing sprayed with the dopamine hydrochloride solution by using air pressure, and then blowing and drying in an aerobic environment with the relative humidity of 25% and the temperature of 40 ℃ to obtain the collagen casing with the inner surface polymerized with the polydopamine coating, wherein the content of the polydopamine in the collagen casing coating is 0.11g/m2。
5) And (4) shrinking and forming the collagen casing with the polydopamine coating by using a shrinking machine, and sealing in vacuum.
Example 2 preparation of collagen casing according to the invention
The preparation method of the collagen casing comprises the following steps:
1) 0.04g of dopamine hydrochloride was completely dissolved in 50mL of phosphate buffer (pH 7.6) at room temperature to obtain a uniform dopamine hydrochloride solution having a dopamine hydrochloride concentration of 0.08 wt%.
2) The dopamine hydrochloride solution was adjusted to weak alkalinity (pH 8.5) with 1mol/L NaOH solution, and the amount of NaOH solution added was based on the amount needed to adjust the pH to the target pH.
3) Placing the prepared dopamine hydrochloride solution into a pipeline of a spraying device, and performing inner surface spraying treatment on a commercially available artificial collagen casing (purchased from Beijing autumn harvest collagen casing Co., Ltd., model number 19B380) by using the spraying device, wherein a spraying opening can accommodate dopamine to pass through, and the spraying amount is 0.01ml/cm2The collagen casing processed by the dopamine hydrochloride solution is obtained, and the spraying is more uniform and better.
4) Maintaining the caliber of the casing sprayed with the dopamine hydrochloride solution by using air pressure, and then blowing and drying in an aerobic environment with the relative humidity of 25% and the temperature of 40 ℃ to obtain the collagen casing with the inner surface polymerized with the polydopamine coating, wherein the content of the polydopamine in the collagen casing coating is 0.09g/m2。
5) And (4) shrinking and forming the collagen casing with the polydopamine coating by using a shrinking machine, and sealing in vacuum.
Example 3 preparation of collagen casing according to the invention
The preparation method of the collagen casing comprises the following steps:
1) 0.03g of dopamine hydrochloride was completely dissolved in 50mL of phosphate buffer (pH 7.6) at room temperature to obtain a uniform dopamine hydrochloride solution having a dopamine hydrochloride concentration of 0.06 wt%.
2) The dopamine hydrochloride solution was adjusted to weak alkalinity (pH 8.5) with 1mol/L NaOH solution, and the amount of NaOH solution added was based on the amount needed to adjust the pH to the target pH.
3) Placing the prepared dopamine hydrochloride solution into a pipeline of a spraying device, and performing inner surface spraying treatment on a commercially available artificial collagen casing (19B 380 purchased from Beijing Qiuchui collagen casing Co., Ltd.) by using the spraying device, wherein the spraying opening can accommodate dopamine to pass through, and the spraying amount is 0.01ml/cm2To obtain a warpThe collagen casing treated by the dopamine hydrochloride solution is better when the spraying is more uniform.
4) Maintaining the caliber of the casing sprayed with the dopamine hydrochloride solution by using air pressure, and then blowing and drying in an aerobic environment with the relative humidity of 25% and the temperature of 40 ℃ to obtain the collagen casing with the inner surface polymerized with the polydopamine coating, wherein the content of the polydopamine in the collagen casing coating is 0.07g/m2。
5) And (4) shrinking and forming the collagen casing with the polydopamine coating by using a shrinking machine, and sealing in vacuum.
Example 4 preparation of collagen casing according to the invention
The preparation method of the collagen casing comprises the following steps:
1) 0.02g of dopamine hydrochloride was completely dissolved in 50mL of phosphate buffer (pH 7.6) at room temperature to obtain a uniform dopamine hydrochloride solution having a dopamine hydrochloride concentration of 0.04 wt%.
2) The dopamine hydrochloride solution was adjusted to weak alkalinity (pH 8.5) with 1mol/L NaOH solution, and the amount of NaOH solution added was based on the amount needed to adjust the pH to the target pH.
3) Placing the prepared dopamine hydrochloride solution into a pipeline of a spraying device, and performing inner surface spraying treatment on a commercially available artificial collagen casing (purchased from Beijing autumn harvest collagen casing Co., Ltd., model number 19B380) by using the spraying device, wherein a spraying opening can accommodate dopamine to pass through, and the spraying amount is 0.01ml/cm2The collagen casing processed by the dopamine hydrochloride solution is obtained, and the spraying is more uniform and better.
4) Maintaining the caliber of the casing sprayed with the dopamine hydrochloride solution by using air pressure, and then blowing and drying in an aerobic environment with the relative humidity of 25% and the temperature of 40 ℃ to obtain the collagen casing with the inner surface polymerized with the polydopamine coating, wherein the content of polydopamine in the collagen casing coating is 0.04g/m2。
5) And (4) shrinking and forming the collagen casing with the polydopamine coating by using a shrinking machine, and sealing in vacuum.
The advantageous effects of the present invention are demonstrated by specific test examples below.
Test example 1 preparation of sausage Using collagen casing according to the present invention
1. Experimental methods
The method for preparing the sausage by utilizing the collagen casing comprises the following steps:
1) meat stuffing is prepared according to a factory formula, the meat stuffing is filled into a collagen casing by using a filling device, and the filled sausage is divided into a plurality of sections of 5cm (for apparent observation) and a plurality of sections of 8cm (for measuring stripping force) by using nylon wires. The collagen casings were the collagen casings subjected to the coating treatment in examples 1 to 4, and the commercially available artificial collagen casings (purchased from Beijing Qiuchi collagen casings Co., Ltd., model number 19B380) without the coating treatment.
2) Spraying and humidifying the filled segmented sausage, and placing the sausage in a continuous hot air drying line at 60 ℃ for drying for 20-30 min.
3) Aging the dried sausage on sausage cooking equipment at 70-80 deg.C for 10 min.
4) Cooling the cured sausage to room temperature, and placing in a refrigerator at-20 deg.C for 12 h.
5) The frozen 8cm sausages were thawed (sausages prepared in examples 1 to 4), and the sausages were subjected to peel force measurement using a peel force measuring device (peel rate: 500mm/min) compared to the sausage peel force without coating, the results are shown in fig. 1.
6) The frozen sausage (sausage prepared in examples 1 to 4) of 5cm was thawed, cut into a cross-shaped piece of about 2cm, boiled in boiling water for 10min, and then taken out to observe the degree of adhesion between the casing and the meat stuffing, compared with the degree of adhesion of the sausage without the coating, and the results are shown in fig. 2.
2. Results of the experiment
As can be seen from fig. 1, the peeling force of the collagen casing increases as the polydopamine content increases, which is advantageous for increasing the meat viscosity of the collagen casing. As can be seen from FIG. 2, when the concentration of dopamine hydrochloride is 0.1 wt%, the content of polydopamine in the collagen casing coating is 0.011g/m2The meat viscosity of the collagen casing is optimal, and the casing can not fall off from the surface of the meat stuffing when the prepared sausage is boiled in water.
Test example 2 study on universality of collagen casing of the present invention
1. Experimental methods
Different types of commercially available collagen casings, each of 19D010, F25 and 19B270, were coating modified according to the method described in example 1 of the present invention and were purchased from beijing qiuchi collagen casings ltd. The sausage is prepared by utilizing the modified collagen casing, and the specific method comprises the following steps:
1) preparing meat stuffing according to a factory formula, filling the meat stuffing into collagen casings of different categories by using an enema device, and dividing the filled sausage into 5cm sections by using nylon threads.
2) Spraying and humidifying the filled segmented sausage, and placing the sausage in a continuous hot air drying line at 60 ℃ for drying for 20-30 min.
3) Aging the dried sausage on sausage cooking equipment at 70-80 deg.C for 10 min.
4) Cooling the cured sausage to room temperature, and placing in a refrigerator at-20 deg.C for 12 h.
5) Thawing frozen 5cm sausage, cutting into crossed flower of about 2cm, boiling in boiling water for 10min, taking out, observing the adhesion degree of sausage casing and meat stuffing, and comparing with the adhesion degree of sausage without coating, respectively, and the result is shown in FIG. 3.
2. Results of the experiment
The results in fig. 3 show that the method for improving the meat viscosity of the collagen casing of the present invention is effective for various types of commercially available collagen casings, and can effectively improve the meat viscosities of various types of collagen casings.
Test example 3 study on mechanical Properties of collagen casing according to the present invention
1. Experimental methods
The heat shrinkage force at 95 ℃ of each collagen casing was measured by the following procedure, and at least 10 samples were measured per collagen casing. The collagen casings were the collagen casings subjected to the coating treatment in examples 1 to 4, and the commercially available artificial collagen casings (purchased from Beijing Qiuchi collagen casings Co., Ltd., model number 19B380) without the coating treatment.
The detection steps are as follows:
firstly, preparing a sample strip as shown in figure 4, and fixing a collagen casing detection sample on an anti-slip adhesive tape;
starting heat shrinkage force detection equipment, fixing two ends of the sample strip on a clamp after the temperature rises to a target temperature, and upwards adjusting the height of an upper clamp to enable the distance between the upper clamp and the lower clamp to be 50 mm;
starting a lifting program, moving the whole sample strip down rapidly and stably, immersing the sample strip in the liquid level, and automatically recording a contraction force-time curve by an instrument;
fourthly, after the time to be tested is up, the lifting program is started again, the sample strip is moved out of the liquid level integrally, the clamp is moved down, and the clamp is loosened to take down the sample strip, so that the next test can be carried out.
2. Results of the experiment
As can be seen from fig. 5, the thermal shrinkage performance of the collagen casing was not affected and the mechanical properties of the collagen casing were good after the polydopamine coating was applied to the collagen casing.
Test example 4 taste study of sausage prepared with collagen casing according to the present invention
The collagen casings prepared in examples 1 to 4 of the present invention and the commercially available artificial collagen casing (purchased from collagen casing limited, beijing autumn city, model 19B380) without coating treatment were prepared into sausages according to the method described in test example 1. And cooking the sausage and tasting. It was found that there was substantially no difference in the mouthfeel and taste of the sausage prepared before and after the collagen casing was modified by the coating. Polydopamine coatings can be used to enhance the meat viscosity of collagen casings without substantially affecting sausage-like product flavor.
In conclusion, the polydopamine coating is introduced into the inner surface of the common collagen casing to enhance the meat viscosity of the collagen casing, and the method can improve the meat viscosity without influencing other properties such as mechanical property, mouthfeel, safety and the like of the collagen casing. Meanwhile, the method has good universality, is suitable for improving the meat viscosity of most of collagen casings, and solves the problem of poor universality of the method for improving the meat viscosity of the collagen casings in the prior art. In addition, the polydopamine coating is formed by oxidative polymerization of dopamine hydrochloride, so that the raw material cost is low, the preparation process is simple and convenient, fewer required instruments are needed, and the mass production can be quickly realized in a factory. Compared with other modes, the sausage has the advantages of good universality and low cost, obviously improves the efficiency while improving the quality of sausage products, and has important significance for the production of sausage products.
Claims (10)
1. A high meat viscosity collagen casing characterized by: the surface of the collagen casing in contact with the minced meat is provided with a polydopamine coating.
2. A collagen casing as claimed in claim 1 wherein: the content of polydopamine in the coating of the collagen casing is 0.01-1 g/m2；
Preferably, the polydopamine content in the coating of the collagen casing is 0.04-0.11 g/m2；
More preferably, the polydopamine content in the coating of the collagen casing is 0.11g/m2。
3. A collagen casing as claimed in claim 1 or 2 wherein: the polydopamine coating is uniformly coated on the surface of the collagen casing contacted with the minced meat.
4. A method of preparing a collagen casing as claimed in any one of claims 1 to 3 wherein: it comprises the following steps:
(1) preparing a dopamine solution;
(2) adjusting the dopamine solution to be alkaline;
(3) spraying the dopamine solution obtained in the step (2) on the surface of the collagen casing contacted with the meat stuffing;
(4) drying in an aerobic environment, so that dopamine is oxidized and self-polymerized on the inner surface of the collagen casing to form a polydopamine coating;
(5) and (3) shrinking and forming the collagen casing with the polydopamine coating, and performing vacuum sealing to obtain the collagen casing.
5. The method of claim 4, wherein:
in the step (1), dopamine hydrochloride of dopamine;
and/or in the step (1), the concentration of the dopamine solution is 0.01-1 wt%;
and/or, in the step (1), the solvent for preparing the dopamine solution is a buffer solution;
preferably, in the step (1), the concentration of the dopamine solution is 0.04-0.1 wt%;
and/or, in the step (1), the buffer solution is phosphate buffer solution or phosphate buffer solution;
more preferably, in step (1), the concentration of the dopamine solution is 0.1 wt%;
and/or in the step (1), the pH value of the buffer solution is 7-7.6.
6. The method of claim 4, wherein:
in the step (2), the pH value is 7-9 in the alkaline state;
and/or, in the step (2), when the dopamine solution is adjusted to be alkaline, the alkaline solution is used for adjustment;
preferably, in the step (2), the pH value of the alkali is 8.5;
and/or in the step (2), the alkaline solution is a sodium hydroxide solution, a calcium hydroxide solution, a potassium hydroxide solution, a sodium carbonate solution or a sodium bicarbonate solution.
7. The method of claim 4, wherein:
in the step (3), 0.007-0.02 ml of dopamine solution is sprayed on each square centimeter of collagen casing;
preferably, in the step (3), the spraying amount is 0.01ml of dopamine solution per square centimeter of collagen casing;
more preferably, in the step (3), the spraying is uniform spraying.
8. The method of claim 4, wherein:
in the step (4), the temperature during drying is 30-60 ℃;
and/or in the step (4), the relative humidity during drying is 15-50%;
and/or, in the step (4), the drying time is 1-5 min.
9. The method of claim 8, wherein:
in the step (4), the drying temperature is 40-50 ℃;
and/or in the step (4), the relative humidity during drying is 15-30%;
and/or, in the step (4), the drying time is 1.5-2 min;
preferably, in the step (4), the temperature of the drying is 40 ℃;
and/or, in step (4), the relative humidity when dry is 25%.
10. Use of a collagen casing as claimed in any one of claims 1 to 3 in the manufacture of a sausage-like product;
preferably, the sausage-like product is a western sausage and/or a medium sausage.
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| CN116548607A (en) * | 2023-05-04 | 2023-08-08 | 杭州千岛湖鲟龙科技股份有限公司 | Preparation method of sweet osmanthus sturgeon cartilage glue |
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| CN116548607A (en) * | 2023-05-04 | 2023-08-08 | 杭州千岛湖鲟龙科技股份有限公司 | Preparation method of sweet osmanthus sturgeon cartilage glue |
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| CN114468015B (en) | 2023-10-17 |
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