CN1732785A - Protein casing foil and its production method - Google Patents
Protein casing foil and its production method Download PDFInfo
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- CN1732785A CN1732785A CN 200510012778 CN200510012778A CN1732785A CN 1732785 A CN1732785 A CN 1732785A CN 200510012778 CN200510012778 CN 200510012778 CN 200510012778 A CN200510012778 A CN 200510012778A CN 1732785 A CN1732785 A CN 1732785A
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Abstract
Disclosed is a protein casing foil and its production method, which comprises, subjecting natural livestock wastes, fowl's casing foil, humectant and water to preliminary treatment, removing calcium and hydrolysis, low temperature chopping, moulding and pre-ripening, moisture preserving and antiseptic treatment, post-ripening and drying.
Description
Technical field
The present invention relates to a kind of albumen sausage casing and production method thereof, relating in particular to the useless time casing of animal is the method that raw material is made edible albumen casing.
Background technology
Along with improving constantly of China's production of meat, on the one hand people constantly increase and variation the demand of meat, make cooked meat product particularly the consumption figure of meat sausage improve constantly; On the other hand, because breed improvement and intensive culture, domestic animal, poultry are shortened growth period greatly and cause the decrease in yield of its casing, waster increases, and is the raw material supplying that raw material is made meat sausage thereby can't satisfy with the natural animal casing.Thereby begin to utilize animal skins such as pig, ox to make the edible artificial casing for raw material and put on market both at home and abroad.Wherein (application number is: introduced 96122253.0) with the ox-hide of tanning not in " a kind of process for production of edible collagen sausage-casing " of on December 15th, 1999 bulletin as State Intellectual Property Office, pigskin is a raw material, through cleaning, cut apart, soda acid is handled, extract collagenous fibres, freezing, extrusion modling, dry, the technical process of casing is made in slakings etc., but said method utilizes pigskin and ox-hide to be raw material, promptly can be used as the pigskin of other purposes originally, ox-hide is used to produce albumen sausage casing and has caused the wasting of resources or resource distribution, that utilizes is unreasonable, and has complex manufacturing, drawbacks such as cost height.
Goal of the invention
The object of the invention provides the method that a kind of useless time casing resource that can make full use of animals such as domestic animal, poultry is produced edible albumen casing, to overcome the deficiencies in the prior art.
Summary of the invention
For realizing the object of the invention, albumen sausage casing of the present invention is made by the raw material of following weight portion:
Natural casing 60～80
NMF 2～8.
Natural casing of the present invention is selected from the process because one or more in the useless time domestic animal of mechanical damage, the promptly useless time hog intestine of poultry casing, useless time sheep casing, useless time beef casing, chicken casing, duck casing, goose casing.
Described NMF is selected from a kind of in glycerine, sorbierite or the sweet mellow wine.
The production method of albumen sausage casing of the present invention is characterized in that it may further comprise the steps:
A. preliminary treatment: after the natural casing cleaning and removing the foreign material of its adhesion, be cut into the long section of 1～3cm;
B. go the calcium hydrolysis: the diluted hydrochloric acid aqueous solution of above-mentioned pretreated natural casing section with 0.001～0.01N soaked, and the pH value of control solution is 2～5, calculus in the casing is fully dissolved, soak venting acid solution after 10～120 minutes, then the natural casing section that expands is washed 3～5 times with clear water;
C. low temperature chopped: the natural casing section that said hydrolyzed is expanded cools after 0～10 ℃, chopped becomes rotten shape thing under 16 ℃ the temperature being lower than, should cool 0～10 ℃ again by gruel shape thing then, with freshness that guarantees rotten shape thing and the slaking that prevents albumen;
D. moulding precuring: after above-mentioned rotten shape thing is squeezed into continuous tube-shaped tube embryo by extrusion die, should manages embryo and deliver to drying system, dry and precuring is 3～180 seconds under 60～120 ℃ of temperature:
E. it is anticorrosion to preserve moisture: the inflation of the pipe embryo behind above-mentioned precuring back is sprayed with the spray liquid that contains NMF and anticorrisive agent;
F. post curing drying: the pipe embryo after the preservative treatment of will preserving moisture is delivered to drying system, post curing under 60～150 ℃ of temperature and after dry 3～300 seconds rolling or cover contract and be packaged to be finished product.
The technological progress that the present invention obtains:
1. be raw material owing to the present invention adopts the useless time natural casing of domestic animal, poultry, having overcome in the prior art to be the drawback that raw material is made casing with animal skins such as pig, oxen, reduced the wasting of resources, make useless time casing that new purposes arranged as feed or discarded object, changed the technology that needs the venomous injurant of interpolation in the prior art simultaneously, made edible safer.
2. the albumen sausage casing produced of production method of the present invention is the continuous seamless periosteum, and alternative natural casing is recorded sausage food, with both at home and abroad existing with the animal skins be the casing made of raw material relatively, chew crisp and flavor, voluptuousness is better, and do not have residue.
3. the present invention and existing other albumen sausage casing product comparison need not add cellulose or other auxiliary material can reach higher draw tensile strength and bursting strength, thereby more helps the processing and the storage of intestines based food.
4. technical process of the present invention is simple, is convenient to grasp and operation, and is with low cost, has remarkable social benefit and economic benefit.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Below in conjunction with the drawings and specific embodiments the present invention is further described:
Embodiment 1: cut into the long section of 1～3cm after the useless time hog intestine of 80Kg being removed the mechanical damage be stained with dirty foreign material cleans up, put it into interior immersion of container of the diluted hydrochloric acid aqueous solution of 0.001～0.01N then, keep the pH value of soak 2～5 in the immersion process, casing is fully expanded, make the litholysis in the casing form water-soluble calcium simultaneously, soak venting acid solution after 10～120 minutes, drop water purification part after again the hog intestine section of swelling fully being washed 3～5 times with clear water, then the expansion hog intestine section of drop water purification part is cooled after 0～10 ℃, and being lower than chopped becomes rotten shape thing under 16 ℃ the temperature, with freshness that guarantees rotten shape thing and the slaking that prevents albumen, again should gruel shape thing cool and it is squeezed into continuous tube-shaped tube embryo by extrusion pump after 0～10 ℃, should deliver to drying system by continuous tube-shaped tube embryo, under 60～120 ℃ of temperature, carry out drying and precuring, control is dry, the precuring time was at 3～180 seconds, then the pipe embryo of drying and precuring is inflated the back in order to 5～25Kg glycerine (or sorbierite or sweet mellow wine), 0.2 the listerine of preserving moisture that～2Kg potassium sorbate (or sodium dehydroacetate) and 100L water are mixed with quantitatively sprays, pipe embryo behind the spray is delivered to behind the drying system again and to be continued post curing under 60～150 ℃ of temperature and after dry 3～300 seconds, and making pipe embryo moisture content is that rolling in 10～20 o'clock or the cover packing that contracts promptly obtains finished product of the present invention.
Other embodiment difference from Example 1 sees the following form:
Unit: (Kg)
| Embodiment 7 | 40 | 40 | 0 | 0 | 0 | 0 | 0.005 |
| Embodiment 8 | 40 | 0 | 40 | 0 | 0 | 0 | 0.008 |
| Embodiment 9 | 0 | 40 | 40 | 0 | 0 | 0 | 0.01 |
| Embodiment 10 | 30 | 30 | 20 | 0 | 0 | 0 | 0.005 |
| Embodiment 11 | 50 | 0 | 0 | 10 | 10 | 10 | 0.001 |
| Embodiment 12 | 0 | 50 | 0 | 10 | 10 | 10 | 0.008 |
| Embodiment 13 | 0 | 0 | 50 | 10 | 10 | 10 | 0.005 |
| Embodiment 14 | 20 | 20 | 10 | 10 | 10 | 10 | 0.003 |
| Embodiment 15 | 10 | 20 | 20 | 10 | 10 | 10 | 0.004 |
| Embodiment 16 | 30 | 0 | 0 | 20 | 20 | 10 | 0.003 |
| Embodiment 17 | 0 | 30 | 0 | 20 | 10 | 20 | 0.008 |
| Embodiment 18 | 0 | 0 | 30 | 10 | 20 | 20 | 0.006 |
| Embodiment 19 | 60 | 0 | 0 | 0 | 0 | 0 | 0.004 |
| Embodiment 20 | 0 | 60 | 0 | 0 | 0 | 0 | 0.005 |
| Embodiment 21 | 0 | 0 | 60 | 0 | 0 | 0 | 0.008 |
| Embodiment 22 | 0 | 0 | 0 | 60 | 0 | 0 | 0.002 |
| Embodiment 23 | 0 | 0 | 0 | 0 | 60 | 0 | 0.004 |
| Embodiment 24 | 0 | 0 | 0 | 0 | 0 | 60 | 0.003 |
| Embodiment 25 | 10 | 10 | 10 | 10 | 10 | 10 | 0.005 |
| Embodiment 26 | 20 | 20 | 20 | 0 | 0 | 0 | 0.01 |
| Embodiment 27 | 0 | 0 | 0 | 20 | 20 | 20 | 0.005 |
Claims (4)
1. albumen sausage casing is characterized in that it is made by the raw material of following weight portion:
Natural casing 60～80
NMF 2～8.
2. albumen sausage casing according to claim 1 is characterized in that described natural casing is selected from one or more in useless time hog intestine, useless time sheep casing, useless time beef casing, chicken casing, duck casing, the goose intestines.
3. albumen sausage casing according to claim 1 is characterized in that described NMF is selected from a kind of in glycerine, sorbierite or the sweet mellow wine.
4. the production method of an albumen sausage casing as claimed in claim 1 is characterized in that it may further comprise the steps:
A. preliminary treatment: after the natural casing cleaning and removing the foreign material of its adhesion, be cut into the long section of 1～3cm;
B. go the calcium hydrolysis: the diluted hydrochloric acid aqueous solution of above-mentioned pretreated natural casing section with 0.001～0.01N soaked, and the pH value of control solution is 2～5, soak venting acid solution after 10～120 minutes, then the natural casing section that expands is washed 3～5 times with clear water;
C. low temperature chopped: the natural casing section that said hydrolyzed is expanded cools after 0～10 ℃, and chopped becomes rotten shape thing under 16 ℃ the temperature being lower than, and then should cool 0～10 ℃ again by gruel shape thing;
D. moulding precuring: after above-mentioned rotten shape thing is squeezed into continuous tube-shaped tube embryo by extrusion die, should manages embryo and deliver to drying system, dry and precuring is 3～180 seconds under 60～120 ℃ of temperature:
E. it is anticorrosion to preserve moisture: the inflation of the pipe embryo behind above-mentioned precuring back is sprayed with the spray liquid that contains NMF and anticorrisive agent;
F. post curing drying: the pipe embryo after the preservative treatment of will preserving moisture is delivered to drying system, obtains finished product in post curing under 60～150 ℃ of temperature and after dry 3～300 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510012778 CN1732785A (en) | 2005-09-01 | 2005-09-01 | Protein casing foil and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510012778 CN1732785A (en) | 2005-09-01 | 2005-09-01 | Protein casing foil and its production method |
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| Publication Number | Publication Date |
|---|---|
| CN1732785A true CN1732785A (en) | 2006-02-15 |
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|---|---|---|---|
| CN 200510012778 Pending CN1732785A (en) | 2005-09-01 | 2005-09-01 | Protein casing foil and its production method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300315A (en) * | 2013-06-28 | 2013-09-18 | 安徽燕之坊食品有限公司 | Vegetable sausage and preparation method thereof |
| CN103355393A (en) * | 2013-07-29 | 2013-10-23 | 山东绅联生物科技有限公司 | Production method of recovery natural casing |
| CN103999922A (en) * | 2014-06-05 | 2014-08-27 | 山东冠华蛋白肠衣有限公司 | Method for aging and humidifying collagen casings |
| CN109007778A (en) * | 2018-09-29 | 2018-12-18 | 顺平县志肠衣技术开发有限公司 | A kind of casing maintenance nutrient solution |
-
2005
- 2005-09-01 CN CN 200510012778 patent/CN1732785A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300315A (en) * | 2013-06-28 | 2013-09-18 | 安徽燕之坊食品有限公司 | Vegetable sausage and preparation method thereof |
| CN103355393A (en) * | 2013-07-29 | 2013-10-23 | 山东绅联生物科技有限公司 | Production method of recovery natural casing |
| CN103355393B (en) * | 2013-07-29 | 2015-11-18 | 山东绅联生物科技有限公司 | A kind of production method of restoring natural casing |
| CN103999922A (en) * | 2014-06-05 | 2014-08-27 | 山东冠华蛋白肠衣有限公司 | Method for aging and humidifying collagen casings |
| CN103999922B (en) * | 2014-06-05 | 2016-02-24 | 山东冠华蛋白肠衣有限公司 | A kind of method of slaking and humidification Collagent casing for sausages |
| CN109007778A (en) * | 2018-09-29 | 2018-12-18 | 顺平县志肠衣技术开发有限公司 | A kind of casing maintenance nutrient solution |
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