CN114468015B - Collagen casing with high meat viscosity and preparation method and application thereof - Google Patents
Collagen casing with high meat viscosity and preparation method and application thereof Download PDFInfo
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- CN114468015B CN114468015B CN202210255177.0A CN202210255177A CN114468015B CN 114468015 B CN114468015 B CN 114468015B CN 202210255177 A CN202210255177 A CN 202210255177A CN 114468015 B CN114468015 B CN 114468015B
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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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- 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
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Abstract
The invention provides a collagen casing with high meat viscosity, a preparation method and application thereof, and belongs to the field of foods. The surface of the collagen casing contacted with the meat stuffing is provided with a polydopamine coating. According to the method, the polydopamine coating is introduced into the inner surface of the common collagen casing to enhance the meat viscosity of the collagen casing, so that the meat viscosity is improved, and the mechanical properties, the taste, the safety and other properties of the collagen casing are not affected. Meanwhile, the method has good universality and is suitable for improving the meat viscosity of most collagen casings. In addition, the polydopamine coating is prepared by oxidizing and polymerizing dopamine hydrochloride, so that the cost of raw materials is low, the preparation process is simple and convenient, fewer instruments are needed, and batch production can be realized quickly in factories. Compared with other modes, the invention has good universality and low cost, obviously improves the efficiency while improving the quality of sausage products, and has important significance for producing the sausage products.
Description
Technical Field
The invention belongs to the field of foods, and particularly relates to a collagen casing with high meat viscosity, and a preparation method and application thereof.
Background
The casing is mainly divided into natural casing and artificial casing, wherein the natural 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 taste and the like. The artificial casing is mainly classified into cellulose casing, plastic casing and collagen casing, wherein the collagen casing is made from skin, tendon, etc. of livestock, has properties similar to those of natural casing, is edible, and is more sanitary than natural casing. At present, the casings used for western sausage products are collagen casings. However, in the field of boiled sausage products, the properties of the collagen casing cannot be completely matched with those of the natural casing, and the most prominent among them is that the collagen casing has insufficient meat viscosity, so that the sausage product can have the casing falling off from the surface of the meat stuffing in the boiling process, which has become an industry common problem.
Meat viscosity is the external appearance of interfacial interaction between the casing and the meat stuffing, and protein lixivium in the meat emulsion forms protein gel in the heating process, so that mechanical effect is formed between the meat emulsion; at the same time, the protein extract is adsorbed on the surface of the casing film and chemically reacts with the casing under heating, thereby forming a whole with the casing. Current methods for enhancing the viscosity of collagen casing meats are largely divided into three categories, namely, improving casing formulation, improving casing production process, and improving meat stuffing formulation. The improved casing formulation is mainly prepared by adding other edible macromolecular substances into collagen mud, wherein the edible macromolecular substances comprise carrageenan, pectin, agar, konjak gum and the like. Research shows that the collagen casing prepared by mixing edible macromolecules with hydrochloric acid solution to form macromolecular acid dispersion liquid can enhance meat viscosity. Secondly, the heat shrinkage of the collagen casing is an important factor affecting the meat viscosity of the collagen casing, and isotropy of the collagen fibers can be beneficial to improving the meat viscosity of the collagen casing by balancing the axial and radial heat shrinkage forces when the collagen casing is heated, so that the collagen casing with better meat viscosity can be obtained by regulating the orientation of the collagen fibers when the collagen casing is produced, and the meat viscosity of the collagen casing can be improved by adding a curing step before the sausage-type product is steamed. In addition, the pH, fat type, salt concentration and the like of the sausage products can influence the adhesion of the casing and the meat stuffing by influencing the protein gel strength when heating, and the meat viscosity can be improved to a certain extent by adjusting the proportion of the meat stuffing components.
Although basic researches find that the orientation of the casing fiber, the thermal contraction force of the casing and the like have regular influence on the viscosity of the collagen casing meat, the conventional casing production process has limited capability of regulating the orientation of the collagen fiber, the thickness of the casing and the like, and other indexes of the casing such as mechanical property, taste and the like are influenced while indexes of the orientation of the collagen fiber, the thickness of the casing and the like are regulated. The sausage explosion phenomenon of the sausage products in the filling process can be caused, and the filling efficiency and the product quality of the sausage products are affected. In addition, a long time test is required for the sausage casing formula and the meat stuffing formula to ensure that the meat viscosity of the collagen sausage casing can be improved to a certain extent while the flavor of sausage products is not influenced, the problem of insufficient meat viscosity can not be fundamentally solved, and the problem of cost rise is also brought. It can be said that the existing method for improving the viscosity of collagen casing meat has no universality, and most of collagen casings on the market cannot be simply and rapidly modified, so that the cost is high. How to find a method for improving the meat viscosity of the collagen casing with universality, which is used for modifying the existing collagen casing with low cost, improves the meat viscosity of the sausage casing without affecting the flavor of the sausage product, and has important significance for producing 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 contacted 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/m 2 ；
Preferably, the polydopamine content in the coating of the collagen casing is 0.04-0.11 g/m 2 ；
More preferably, the polydopamine content in the coating of the collagen casing is 0.11g/m 2 。
Further, the polydopamine coating is uniformly coated on the surface of the collagen casing, which is contacted with the meat stuffing.
The invention also provides a method for preparing the collagen casing, which comprises the following steps:
(1) Preparing a dopamine solution;
(2) Regulating the dopamine solution to be alkaline;
(3) Spraying the dopamine solution obtained in the step (2) on the contact surface of the collagen casing and the meat stuffing;
(4) Drying in an aerobic environment to oxidize and self-polymerize dopamine on the inner surface of the collagen casing to form a polydopamine coating;
(5) And (5) sleeving and shaping the collagen casing with the polydopamine coating, and vacuum sealing to obtain the collagen casing.
Further, the method comprises the steps of,
in the step (1), the dopamine is dopamine hydrochloride;
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 buffer solution; the buffer solution is a buffer solution which is harmless to human body when being eaten.
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 0.1wt%;
and/or, in the step (1), the pH value of the buffer solution is 7-7.6.
Further, the method comprises the steps of,
in the step (2), the pH value in the alkaline process is 7-9;
and/or, in the step (2), the dopamine solution is regulated by using an alkaline solution when the dopamine solution is regulated to be alkaline; the alkali is harmless to human body after being eaten.
Preferably, in step (2), the pH at alkaline 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 method comprises the steps of,
in the step (3), the spraying amount is 0.007-0.02 ml of dopamine solution sprayed on each square centimeter of collagen casing;
preferably, in the step (3), the spraying amount is 0.01ml of dopamine solution sprayed on each square centimeter of collagen casing;
more preferably, in step (3), the spraying is uniform spraying.
Further, the method comprises the steps of,
in the step (4), the temperature during drying is 30-60 ℃;
and/or, in the step (4), the relative humidity during the drying is 15-50%;
and/or, in the step (4), the drying time is 1-5 min.
Further, the method comprises the steps of,
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 step (4), the temperature at the time of drying is 40 ℃;
and/or, in step (4), the relative humidity during the drying is 25%.
Oxygen can be introduced into the collagen casing during drying, so that dopamine can be quickly polymerized and adsorbed on the collagen casing. In addition, other drying modes can be selected under the condition of not affecting the casing performance.
The invention also provides application of the collagen sausage casing in preparing sausage products;
preferably, the sausage product is western sausage and/or Chinese sausage.
The raw materials and the auxiliary materials used in the invention are food-grade raw materials and auxiliary materials. The phosphate buffer used in the invention is phosphate after drying, and the phosphate belongs to food additives. The alkali (sodium hydroxide) used in the present invention is also an alkali commonly used in the food field. The dopamine hydrochloride and the polymerized polydopamine are not common food additives, but are safe and free of toxic and side effects after eating, for example, the polydopamine is hardly degraded under the neutral condition of acid, and even if the polydopamine is degraded, the degraded product is also dopamine, so that the polydopamine is a substance of a human body. And after entering the gastrointestinal tract, the oral dopamine does not enter the blood brain barrier, does not produce excitation effect, has no toxic or side effect on human bodies, and can be used in the field of foods.
According to the method, the polydopamine coating is introduced into the inner surface of the common collagen casing to enhance the meat viscosity of the collagen casing, so that the meat viscosity is improved, and the mechanical properties, the taste, the safety and other properties of the collagen casing are not affected. Meanwhile, the method disclosed by the invention 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 prepared by oxidizing and polymerizing dopamine hydrochloride, so that the cost of raw materials is low, the preparation process is simple and convenient, fewer instruments are needed, and batch production can be realized quickly in factories. Compared with other modes, the invention has good universality and low cost, obviously improves the efficiency while improving the quality of sausage products, and has important significance for producing the sausage products.
It should be apparent that, in light of the foregoing, various modifications, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.
The above-described aspects of the present invention will be described in further detail below with reference to specific embodiments in the form of examples. It should not be understood that the scope of the above subject matter of the present invention is limited to the following examples only. All techniques implemented based on the above description of the invention are within the scope of the invention.
Drawings
FIG. 1 is a graph showing the peel force comparison of sausages prepared from different collagen casings; in the figure, M-0 is the collagen casing of example 4, M-P-0.04 is the collagen casing of example 3, M-P-0.06 is the collagen casing of example 2, M-P-0.08 is the collagen casing of example 1.
Fig. 2 is a graph showing the comparison of meat viscosity after boiling of sausages prepared from different collagen casings: 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 an uncoated collagen casing.
FIG. 3 is a graph showing the comparison of meat viscosity after boiling of sausages prepared before and after modification of commercially available collagen enteric coatings of different types: a1 and A2 are collagen casings 19D010, B1 and B2 are collagen casings F25, and C1 and C2 are collagen casings 19B270.
FIG. 4 is a schematic diagram of sample strip dimensions (in mm).
FIG. 5 shows transverse (Radial) and Axial (Axial) heat shrinkage forces of a collagen casing before and after application of a polydopamine coating.
Detailed Description
Unless otherwise indicated, the materials and equipment used in the embodiments of the present invention are all known products and are 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 give a homogeneous dopamine hydrochloride solution having a concentration of 0.1wt%.
2) The dopamine hydrochloride solution was adjusted to slightly alkaline (ph=8.5) with 1mol/L NaOH solution, the amount of NaOH solution added being based on the amount required to adjust the pH to the target pH.
3) Placing the prepared dopamine hydrochloride solution into a pipeline of a spraying device, and spraying the inner surface of commercially available artificial collagen casing (purchased from Beijing autumn real collagen casing Co., ltd., model 19B 380) with the spraying device, wherein the spraying port can accommodate dopamine to pass through, and the spraying amount is 0.01ml/cm 2 The collagen casing treated by the dopamine hydrochloride solution is obtained, and the more uniform and better the spraying is.
4) Maintaining the caliber of the casing sprayed with the dopamine hydrochloride solution by using air pressure, and then carrying out forced air 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 polydopamine coating, wherein the polydopamine content in the collagen casing coating is 0.11g/m 2 。
5) And (5) sleeving and shaping the collagen casing with the polydopamine coating by using a sleeving machine, and vacuum sealing and storing.
Example 2 preparation of collagen casings of 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 homogeneous dopamine hydrochloride solution, and the concentration of dopamine hydrochloride in the solution was 0.08wt%.
2) The dopamine hydrochloride solution was adjusted to slightly alkaline (ph=8.5) with 1mol/L NaOH solution, the amount of NaOH solution added being based on the amount required to adjust the pH to the target pH.
3) The prepared dopamine hydrochloride solution is put into a pipeline of a spraying device for benefitingThe inner surface of commercially available artificial collagen casing (model 19B380, available from autumn collagen casing Co., ltd., beijing) was sprayed with a spray coating device to allow dopamine to pass through, the amount of spraying was 0.01ml/cm 2 The collagen casing treated by the dopamine hydrochloride solution is obtained, and the more uniform and better the spraying is.
4) Maintaining the caliber of the casing sprayed with the dopamine hydrochloride solution by using air pressure, and then carrying out forced air 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 polydopamine coating, wherein the polydopamine content in the collagen casing coating is 0.09g/m 2 。
5) And (5) sleeving and shaping the collagen casing with the polydopamine coating by using a sleeving machine, and vacuum sealing and storing.
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 homogeneous dopamine hydrochloride solution, and the concentration of dopamine hydrochloride in the solution was 0.06wt%.
2) The dopamine hydrochloride solution was adjusted to slightly alkaline (ph=8.5) with 1mol/L NaOH solution, the amount of NaOH solution added being based on the amount required to adjust the pH to the target pH.
3) Placing the prepared dopamine hydrochloride solution into a pipeline of a spraying device, and spraying the inner surface of commercially available artificial collagen casing (purchased from Beijing autumn real collagen casing Co., ltd., model 19B 380) with the spraying device, wherein the spraying port can accommodate dopamine to pass through, and the spraying amount is 0.01ml/cm 2 The collagen casing treated by the dopamine hydrochloride solution is obtained, and the more uniform and better the spraying is.
4) Maintaining the caliber of the casing sprayed with the dopamine hydrochloride solution by using air pressure, and then carrying out forced air 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 polydopamine coating, wherein the polydopamine content in the collagen casing coating is 0.07g/m 2 。
5) And (5) sleeving and shaping the collagen casing with the polydopamine coating by using a sleeving machine, and vacuum sealing and storing.
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 give a homogeneous dopamine hydrochloride solution having a concentration of 0.04wt%.
2) The dopamine hydrochloride solution was adjusted to slightly alkaline (ph=8.5) with 1mol/L NaOH solution, the amount of NaOH solution added being based on the amount required to adjust the pH to the target pH.
3) Placing the prepared dopamine hydrochloride solution into a pipeline of a spraying device, and spraying the inner surface of commercially available artificial collagen casing (purchased from Beijing autumn real collagen casing Co., ltd., model 19B 380) with the spraying device, wherein the spraying port can accommodate dopamine to pass through, and the spraying amount is 0.01ml/cm 2 The collagen casing treated by the dopamine hydrochloride solution is obtained, and the more uniform and better the spraying is.
4) Maintaining the caliber of the casing sprayed with the dopamine hydrochloride solution by using air pressure, and then carrying out forced air 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 polydopamine coating, wherein the polydopamine content in the collagen casing coating is 0.04g/m 2 。
5) And (5) sleeving and shaping the collagen casing with the polydopamine coating by using a sleeving machine, and vacuum sealing and storing.
The beneficial effects of the present invention are demonstrated by specific test examples below.
Test example 1 preparation of sausage Using collagen casing according to the invention
1. Experimental method
The sausage is prepared by using the collagen casing, and the specific method is as follows:
1) Meat stuffing was prepared according to the factory recipe, and was filled into collagen casings using an enema device, and the filled sausage was divided into 5cm sections (for apparent observation) and 8cm sections (for determination of peel force) using nylon threads. The collagen casings were the coated collagen casings of examples 1 to 4, and the commercially available artificial collagen casings without coating (model 19B380, purchased from autumn collagen casing limited, beijing).
2) Spraying and humidifying the filled and segmented sausage, and drying in a continuous hot air drying line at 60 ℃ for 20-30min.
3) And (5) placing the dried sausage on sausage cooking equipment at 70-80 ℃ for curing for 10min.
4) Cooling the cured sausage to room temperature, and placing in a refrigerator at-20deg.C for 12 hr.
5) The frozen 8cm sausage was thawed (sausage prepared in examples 1 to 4), and the peel force of the sausage was measured by a peel force measuring device (peel rate: 500 mm/min) was compared with the peel force of the uncoated sausage, and the results are shown in FIG. 1.
6) Thawing the frozen 5cm sausage (sausage prepared in examples 1-4), cutting into cross, 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, and the result is shown in figure 2.
2. Experimental results
From fig. 1, it can be seen that as the polydopamine content increases, the peel force of the collagen casing increases, which is advantageous for improving the meat viscosity of the collagen casing. As can be seen from FIG. 2, when the concentration of dopamine hydrochloride is 0.1wt%, the content of polydopamine in the collagen casing coating is 0.011g/m 2 When the sausage is boiled in water, the casing will not fall off from the surface of the meat stuffing.
Test example 2 investigation of the universality of collagen casings of the invention
1. Experimental method
Commercially available different types of collagen casings, all purchased from autumn collagen casing Inc. of Beijing, were modified by coating according to the method described in example 1 of the present invention, and were model numbers 19D010, F25 and 19B270, respectively. The sausage is prepared by using the modified collagen casing, and the specific method is as follows:
1) Preparing meat stuffing according to a factory formula, filling the meat stuffing into collagen casings of different types by using an enema device, and dividing the filled sausage into 5cm sections by using nylon threads.
2) Spraying and humidifying the filled and segmented sausage, and drying in a continuous hot air drying line at 60 ℃ for 20-30min.
3) And (5) placing the dried sausage on sausage cooking equipment at 70-80 ℃ for curing for 10min.
4) Cooling the cured sausage to room temperature, and placing in a refrigerator at-20deg.C for 12 hr.
5) Thawing frozen 5cm sausage, cutting into cross flower, 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 uncoated sausage, and the result is shown in figure 3.
2. Experimental results
As can be seen from the results of FIG. 3, the method for improving the meat viscosity of the collagen casing according to the present invention is effective for different types of collagen casings on the market, and can effectively improve the meat viscosity of various collagen casings.
Test example 3 investigation of the mechanical Properties of collagen casing according to the invention
1. Experimental method
Each collagen casing was tested for heat shrinkage at 95℃in the following procedure, with at least 10 samples per collagen casing being tested. The collagen casings were the coated collagen casings of examples 1 to 4, and the commercially available artificial collagen casings without coating (model 19B380, purchased from autumn collagen casing limited, beijing).
The detection steps are as follows:
(1) preparing a sample strip according to the method shown in fig. 4, and fixing a collagen casing detection sample on an anti-slip adhesive tape;
(2) starting a thermal contraction force detection device, fixing two ends of a spline on a clamp after the temperature rises to a target temperature, and adjusting the height of an upper clamp upwards to enable the distance between the upper clamp and the lower clamp to be 50mm;
(3) starting a lifting program, quickly and stably moving down the whole sample strip, immersing the sample strip in the liquid level, and automatically recording a shrinkage force-time curve by an instrument;
(4) and after the time to be measured is up, starting the lifting program again, moving the whole sample strip out of the liquid level, moving the clamp downwards, and loosening the clamp to take off the sample strip to perform the next test.
2. Experimental results
As can be seen from fig. 5, after the polydopamine coating is coated on the collagen casing, the thermal shrinkage performance of the collagen casing is not affected, and the mechanical properties of the collagen casing are good.
Test example 4 taste study after sausage preparation with collagen casing according to the invention
The collagen casings prepared in examples 1 to 4 of the present invention, and commercially available artificial collagen casings (purchased from autumn collagen casing Co., ltd., beijing, model 19B 380) without being subjected to coating treatment were prepared into sausages according to the method described in test example 1. And (5) cooking the sausage and tasting. The sausage prepared by the collagen casing before and after coating modification has basically no difference in taste and flavor. The polydopamine coating can be used for enhancing the meat viscosity of the collagen casing without substantially affecting the flavor of the sausage products.
In conclusion, the method enhances the meat viscosity of the collagen casing by introducing the polydopamine coating on the inner surface of the common collagen casing, and the method can improve the meat viscosity without affecting the mechanical properties, taste, safety and other properties of the collagen casing. Meanwhile, the method disclosed by the invention 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 prepared by oxidizing and polymerizing dopamine hydrochloride, so that the cost of raw materials is low, the preparation process is simple and convenient, fewer instruments are needed, and batch production can be realized quickly in factories. Compared with other modes, the invention has good universality and low cost, obviously improves the efficiency while improving the quality of sausage products, and has important significance for producing the sausage products.
Claims (16)
1. A collagen casing with high meat viscosity, characterized in that: the surface of the collagen casing, which is contacted with the meat stuffing, is provided with a polydopamine coating;
the polydopamine coating is uniformly coated on the contact surface of the collagen casing and the meat stuffing;
the content of polydopamine in the coating of the collagen casing is 0.04-0.11 g/m 2 。
2. A collagen casing according to claim 1, wherein: the content of polydopamine in the coating of the collagen casing is 0.11g/m 2 。
3. A method of preparing a collagen casing according to claim 1 or 2, characterized in that: it comprises the following steps:
(1) Preparing a dopamine solution;
(2) Regulating the dopamine solution to be alkaline;
(3) Spraying the dopamine solution obtained in the step (2) on the contact surface of the collagen casing and the meat stuffing;
(4) Drying in an aerobic environment to oxidize and self-polymerize dopamine on the inner surface of the collagen casing to form a polydopamine coating;
(5) And (5) sleeving and shaping the collagen casing with the polydopamine coating, and vacuum sealing to obtain the collagen casing.
4. A method according to claim 3, characterized in that:
in the step (1), the dopamine is dopamine hydrochloride;
and/or, in the step (1), the concentration of the dopamine solution is 0.04-0.1 wt%;
and/or, in the step (1), the solvent for preparing the dopamine solution is a buffer solution.
5. The method according to claim 4, wherein:
in the step (1), the buffer solution is phosphate buffer solution or phosphate buffer solution.
6. The method according to claim 5, wherein:
in step (1), the concentration of the dopamine solution is 0.1wt%;
and/or, in the step (1), the pH value of the buffer solution is 7-7.6.
7. A method according to claim 3, characterized in that:
in the step (2), the pH value in the alkaline process is 7-9;
and/or, in the step (2), the dopamine solution is regulated by using an alkaline solution when the dopamine solution is regulated to be alkaline.
8. The method according to claim 7, wherein:
in the step (2), the pH value in the alkaline process is 8.5;
and/or in the step (2), the alkaline solution is sodium hydroxide solution, calcium hydroxide solution, potassium hydroxide solution, sodium carbonate solution or sodium bicarbonate solution.
9. A method according to claim 3, characterized in that:
in the step (3), the spraying amount is 0.007-0.02 ml of dopamine solution sprayed on each square centimeter of collagen casing.
10. The method according to claim 9, wherein:
in the step (3), the spraying amount is 0.01ml of dopamine solution sprayed on each square centimeter of collagen casing.
11. The method according to claim 10, wherein: in the step (3), the spraying is uniform spraying.
12. A method according to claim 3, characterized in that:
in the step (4), the temperature during drying is 30-60 ℃;
and/or, in the step (4), the relative humidity during the drying is 15-50%;
and/or, in the step (4), the drying time is 1-5 min.
13. The method according to claim 12, wherein:
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.
14. The method according to claim 13, wherein:
in the step (4), the temperature during drying is 40 ℃;
and/or, in step (4), the relative humidity during the drying is 25%.
15. Use of a collagen casing according to claim 1 or 2 in the preparation of an enema-like product.
16. Use according to claim 15, characterized in that: the sausage products are western sausage and/or Chinese sausage.
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