KR101426309B1 - Production Method of Natural Sausage Casing Using Swine Small Intestine - Google Patents
Production Method of Natural Sausage Casing Using Swine Small Intestine Download PDFInfo
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- KR101426309B1 KR101426309B1 KR1020140050622A KR20140050622A KR101426309B1 KR 101426309 B1 KR101426309 B1 KR 101426309B1 KR 1020140050622 A KR1020140050622 A KR 1020140050622A KR 20140050622 A KR20140050622 A KR 20140050622A KR 101426309 B1 KR101426309 B1 KR 101426309B1
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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
- A22C13/0003—Apparatus for making sausage casings, e.g. simultaneously with stuffing artificial casings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
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Abstract
Description
본 발명은 천연 소시지 케이싱의 제조방법에 관한 것이다. 보다 상세하게는 돼지의 소장(이하 돈장이라 칭함)의 점막 제거를 위하여 돈장을 냉각된 정제수에 침지하여 냉장 숙성시킨 후 점막과 불순물을 제거하는 단계와, 점막과 불순물이 제거된 돈장을 염수에 침지한 후, 이어서 냉수에 담가 핏물을 제거하는 단계와, 정제염을 돈장에 뿌려 염장 상태에서 건조하는 단계와, 상기 건조된 돈장을 정제수에 침지하여 돈장의 탄성과 장력을 증가시킨 다음 돈장에 정제수를 주입 후 돈장의 직경을 측정하고 직경별로 1행크(hank, 타래) 단위로 결속하는 단계와, 정제염으로 염장하여 건조한 후 포장하는 단계로 구성된다. The present invention relates to a method for manufacturing a natural sausage casing. More particularly, the present invention relates to a method for removing mucous membranes from a small intestine of pigs (hereinafter referred to as a "cow"), which comprises dipping cigarette pellets in chilled purified water, chilling and aging the chilled pellets and removing mucous membrane and impurities, A step of immersing in the cold water to remove the blood, a step of spraying the purified salt on the cow to dry in the salted state, and the dried cow's sole is immersed in the purified water to increase the elasticity and tensile strength of the money field, Measuring the diameter of the flax seeds and binding them in units of 1 hank per diameter, drying and salting with a salt solution and packaging.
본 발명은 돈장을 이용한 천연 케이싱의 제조방법에 관한 것으로서, 보다 상세하게는 소시지를 제조할 때 사용되는 케이싱을 돈장을 원료로 하는 천연 케이싱 제조방법에 관한 것이다. 소시지는 여러 가지 육류를 세절한 후에 다양한 조미료와 향신료 등을 혼합 또는 유화한 것을 천연 또는 인조 케이싱에 충전시킨 상태로 삶거나 훈연시키는 방법으로 제조하는 것으로, 식육 가공품 중에서 비교적 값이 저렴하고 풍미가 좋아 대량으로 소비되고 있다. The present invention relates to a method for producing a natural casing using a cigarette, and more particularly, to a method for manufacturing a natural casing using a casing as a raw material for a casing used for manufacturing a sausage. Sausages are prepared by mixing various emulsions with various seasonings and spices, or by boiling them in a natural or artificial casing filled with smoke or frying them. The sausage is relatively cheap and has a good flavor It is being consumed in large quantities.
최근 수년간 국내 소시지의 소비량은 양적으로 증가할 뿐 아니라 소비 경향도 고급 제품으로 전환되고 있는 실정으로 케이싱도 공업적으로 대량 생산되는 셀룰로스, 콜라겐 또는 기타 플라스틱 케이싱 등의 인조케이싱에서 천연 케이싱으로 대체되고 있는 추세이다. 천연 케이싱은 인조케이싱에 비해 직경과 품질의 균일성, 저장성 및 작업성이 떨어지고 생산 비용이 높다는 단점은 있으나 천연 케이싱을 이용한 소시지 제품은 인공 케이싱을 사용한 소시지와는 다른 탄력성과 씹을 때 느끼는 특유의 식감을 가지고 있어 소비자에게 널리 선호되고 있다. In recent years, the consumption of domestic sausage has increased not only quantitatively but also the consumer trend has been shifted to high-grade products. Also, casings are being replaced with natural casings in artificial casings such as cellulose, collagen or other plastic casings which are mass- Trend. Natural casings have disadvantages in that they are less uniform in diameter and quality, have less storage and workability, and have a higher production cost. However, sausage products using natural casings are different from sausages using artificial casings and have a unique texture And is widely preferred by consumers.
본 발명은 종래의 천연 케이싱이 품질의 균일성, 저장성과 작업성이 떨어지고 생산비용이 높다는 단점을 개선하기 위한 것이다.The present invention is intended to improve the disadvantages of conventional natural casings having uniformity in quality, low storage and operability, and high production costs.
천연 케이싱에 관한 종래의 기술로는 한국 등록특허 제10-0411494호(저장 안전성이 확보된 천연케이싱과 이로 제조된 고품질소시지), 한국 등록특허 제10-0375777호(돈장을 이용한 천연 케이싱의 제조방법), 일본 특허공개 제２００６－１６６７３１호(改質された天然腸の製造方法), 일본 특허재공표 제２００７－５０１０４８호(軟質天然腸ケシングの製造方法、軟質天然腸ケシング、及び加工食肉製品) 등이 있으나 본 발명과는 기술적 구성이 다르다.Korean Patent No. 10-0411494 (a high-quality sausage manufactured by using a natural casing with a storage stability) and Korean Patent No. 10-0375777 (a method of manufacturing a natural casing using a cow Japanese Patent Laid-Open Publication No. 2006-166731 (a method for producing a modified natural intestine), Japanese Patent Publication No. 2007-501048 (Method for producing a soft natural intestinal casing, soft natural intestinal casing, and processed meat product) But the technical structure is different from that of the present invention.
본 발명의 목적은 돈장으로부터 천연 돈장 소시지 케이싱을 제조하는데 있어서 케이싱의 색택을 개선하고 케이싱 직경의 제조 시와 사용 시의 편차를 크게 줄이고, 케이싱에 소시지를 충전할 때 발생하기 쉬운 케이싱의 파손율을 감소시키는 방법을 제공하는 데 있다.It is an object of the present invention to improve the coloring of a casing in manufacturing a natural sago sausage casing from a cow, to significantly reduce variations in manufacturing and use of the casing diameter, and to reduce the breakage rate of the casing, which is likely to occur when the sausage is filled in the casing And the like.
냉각된 정제수에 돈장을 침지하여 냉장실에서 12~20시간 동안 숙성시킨 다음 돈장 내부의 점막을 제거하고 점막이 제거 된 돈장을 식염수에 침지하고 다시 정제수에 침지하여 핏물을 제거한 다음 정제염을 첨가하여 건조한다. 상기 건조된 돈장을 정제수에 담가 돈장의 탄성과 장력을 증가시킨 후 돈장 안에 정제수를 투입하여 돈장의 크기를 측정하고 직경별로 1행크 단위로 결속한다. 상기 결속된 돈장에 정제염을 첨가하여 건조한 다음 포장함으로써 품질이 균일하고 작업성과 보존성이 우수한 천연 돈장 소시지 케이싱의 제조방법을 제공한다.After immersing the cigarette in the cold purified water, it is aged for 12 ~ 20 hours in the refrigerator room. Then, the mucous membrane inside the cigarette is removed and the mucous membrane removed from the cigarette is immersed in saline solution and then immersed in purified water to remove the blood, . After the dried cigarette is immersed in purified water to increase the elasticity and tensile strength of the paddy field, purified water is poured into the paddy field, and the size of the paddy field is measured. The present invention also provides a method for manufacturing a natural sago sausage casing having uniform quality and excellent workability and preservability by adding tablets to the bound cigarette, drying and packaging.
본 발명은 돈장으로부터 천연 케이싱을 공업적으로 대량생산이 가능하여 품질이 균일하고 작업성과 보존성이 뛰어난 천연 케이싱을 염가로 소비자에게 공급할 수 있는 효과가 있다.INDUSTRIAL APPLICABILITY The present invention is capable of mass-producing a natural casing industrially from a cow, thereby providing a consumer with a natural casing of uniform quality and excellent workability and preservability at low cost.
도 1은 불순물과 점막이 제거된 식염수 침지 전의 돈장의 사진이다.
도 2는 불순물과 점막이 제거된 돈장을 12중량%의 식염수에 4시간 침지 후의 돈장의 사진이다.
도 3은 12중량%의 식염수에 4시간 침지하고 다시 5℃의 정제수에 3시간 동안 침지 후의 돈장의 사진이다.Fig. 1 is a photograph of a money field before immersion of saline with impurities and mucous membranes removed.
FIG. 2 is a photograph of a money field after immersing a cigarette in which impurities and mucous membranes have been removed in a 12 wt.% Saline solution for 4 hours.
FIG. 3 is a photograph of a money field after immersing in 12 wt% of saline for 4 hours and then immersing in purified water of 5 DEG C for 3 hours.
본 발명은 돈장을 이용한 천연 케이싱의 제조방법에 관한 것으로서, 돼지 도체에서 분리한 돈장을 0-10℃의 정제수를 살수한 다음 보관통에 넣고 0-10℃의 정제수를 주입한 다음 0~10℃의 냉장실에서 12~20시간 동안 숙성시키는 단계(1)와; 상기 숙성이 끝난 돈장을 불순물 제거장치를 사용하여 돈장 내부에 있는 점막을 1~2회에 걸쳐 제거하는 단계(2)와; 상기 점막이 제거 된 돈장을 0~10℃의 10~15중량%의 식염수에서 3~6시간 동안 침지하고 다시 0-10℃의 정제수에 1~3시간 동안 침지하여 핏물을 완전히 제거한 후 돈장 중량 대비 30~40중량%의 정제염을 첨가하고 10~20℃에서 45~55시간 동안 건조하는 단계(3)와; 상기 건조된 돈장을 0~10℃의 정제수에 2~4시간 동안 담가 돈장의 탄성과 장력을 증가시키는 단계(4)와; 상기 탄성과 장력을 증가된 돈장 안에 정제수를 투입하여 돈장의 직경을 측정하고 직경별로 1행크 단위로 결속하는 단계(5)와; 상기 결속된 돈장에 돈장 중량 대비 30~40중량%의 정제염을 첨가하여 10~20℃에서 48~96시간 동안 건조한 다음 포장하는 단계(6)로 구성된다. 상기 1단계에서 돈장의 숙성은 냉장실에서 12~20시간 실시하는 것이 바람직하다. 숙성 시간이 12시간 미만이면 미숙성 상태이므로 돈장 내부의 점막의 제거가 불충분하고, 20시간 이상이면 과숙되어 케이싱의 강도가 낮아질 수 있기 때문이다. 상기 3단계의 핏물 제거는 식염수에서 3~6시간 동안 침지한 후 1~3시간 동안 0-10℃의 정제수에 침지하여 핏물을 완전히 제거하는 것이 바람직하다. The present invention relates to a method of manufacturing a natural casing using a cigarette, wherein the cigarette separated from the porcine body is sprinkled with purified water of 0-10 ° C., then placed in a storage container, purified water of 0-10 ° C. is injected, (1) aging in a refrigerator for 12 to 20 hours; A step (2) of removing the matured cigarette in the cigarette once or twice by using an impurity removing device; After removing the mucous membrane, the dung was immersed in 10 to 15 wt% of saline solution at 0 to 10 ° C for 3 to 6 hours and then immersed in purified water of 0 to 10 ° C for 1 to 3 hours to completely remove the blood, (3) adding 30 to 40% by weight of purified salt and drying at 10 to 20 占 폚 for 45 to 55 hours; (4) a step of immersing the dried cigarette in purified water of 0 to 10 캜 for 2 to 4 hours to increase the elasticity and tensile strength of the donkey field; (5) of injecting purified water into the cigarettes having increased elasticity and tensile strength to measure the diameter of the money field and binding the same in units of one hank per diameter; Adding the purified salt of 30 to 40% by weight based on the weight of the lignocellulose to the bound cigarette, drying at 10 to 20 ° C for 48 to 96 hours, and then packing (6). In the first step, the ripening of the money field is preferably performed in the refrigerator for 12 to 20 hours. If the aging time is less than 12 hours, the mucous membrane inside the cigarette is inadequately removed because it is immature, and if the aging time is more than 20 hours, the strength of the casing may be lowered. It is preferable that the above-mentioned three steps of dripping water are immersed in saline for 3 to 6 hours and then immersed in purified water of 0 to 10 ° C for 1 to 3 hours to completely remove the drippings.
이하 본 발명의 내용을 실시예 및 시험예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.
<실시예><Examples>
돼지 도체에서 분리한 돈장을 보관통에 넣고 5℃의 정제수를 주입한 다음 5℃의 냉장실에서 15시간 동안 숙성시켰다. 상기 숙성이 끝난 돈장을 불순물 제거장치(모델 280B, Hefei Lidong machinery equipment Co.,Ltd., China)를 사용하여 돈장 내부에 있는 점막을 2회에 걸쳐 제거하고 상기 점막이 제거 된 돈장을 0~10℃의 12중량%의 식염수에 4시간 침지하고 다시 5℃의 정제수에 3시간 동안 침지하여 핏물을 제거한 후 3.5kg의 정제염을 첨가하여 15℃에서 50시간 동안 건조하였다. 상기 건조된 돈장을 5℃의 정제수에 3시간 동안 담가 돈장의 탄성과 장력을 증가시킨 후, 돈장 안에 정제수를 투입하여 돈장의 직경을 측정하고 직경별로 1행크(91m) 단위로 결속하고, 결속된 돈장에 중량대비 35중량%의 정제염을 첨가하여 15℃에서 70시간 동안 건조한 다음 포장하여 냉장 보관하였다.
The pork chopped pork was placed in a storage container, and purified water was injected at a temperature of 5 ° C. and then aged in a cold room at 5 ° C. for 15 hours. After the aging, the mucous membrane inside the cigarette was removed twice by using an impurity removing device (model 280B, Hefei Lidong Machinery Equipment Co., Ltd., China) ° C. for 4 hours and further immersed in purified water at 5 ° C. for 3 hours to remove the blood, 3.5 kg of tablets were added, and the mixture was dried at 15 ° C. for 50 hours. After the dried cigarette was immersed in purified water at 5 캜 for 3 hours to increase the elasticity and tensile strength of the donkey field, the diameter of the donkey field was measured by injecting purified water into the cigarette, and the donkey was bound in a unit of one hank (91m) 35 wt% of tablets were added to the cow dough and dried at 15 ° C for 70 hours, then packed and stored in the refrigerator.
<비교예 1 - 4> ≪ Comparative Example 1 - 4 >
돼지 도체에서 분리한 돈장을 보관통에 넣고 5℃의 정제수를 주입한 다음 5℃의 냉장실에서 표 1과 같이 돈장의 숙성 시간을 달리한 것을 제외하고는 실시예와 동일한 방법으로 돈장 소시지 케이싱을 제조하였다.
The pork sausage casing was prepared in the same manner as in Example except that the cow separated from the porcine conductor was placed in a storage container and purified water of 5 ° C was injected and then the aging time of the donkey field was changed as shown in Table 1 in a refrigerated room at 5 ° C .
<시험예 1> 총균수의 측정≪ Test Example 1 > Measurement of total number of bacteria
돈장 소시지 케이싱 10g에 90mL의 멸균 증류수를 가하여 Stomacher Lab Blender(Model 400, Tekmar Co., USA)로 균질화시킨 다음 다시 10 배씩 단계별로 희석한 것을 식품공전(2013년 12월 개정) 제 9. 일반시험법 중 3. 미생물 시험법에 따라 총균수를 조사하여 그 결과를 표 2에 나타내었다.
Sterilized distilled water was added to 10 g of sago sausage casing, homogenized with Stomacher Lab Blender (Model 400, Tekmar Co., USA), and then diluted 10-fold in each step. 3. The total number of bacteria was determined according to the microorganism test method, and the results are shown in Table 2.
상기 표 2에 나타난 바와 같이 돈장을 12시간 이상 5℃의 정제수 중에서 숙성시킨 실시예와 비교예 4의 케이싱이 비교예 1 - 3의 케이싱에 비하여 총균수가 현저히 낮은 것으로 나타났다.
As shown in Table 2, the cages of the examples in which the cigarette was aged in purified water at 5 ° C for 12 hours or more and the casing of Comparative Example 4 were significantly lower than the casings of Comparative Examples 1 to 3.
<비교예 5>≪ Comparative Example 5 &
냉장 돈장을 실시예와 같은 불순물 제거장치를 사용하여 돈장 내부에 있는 점막을 제거하고 50℃의 온수를 주입하여 돈장 내부의 불순물을 세척하였다. 상시 점막 제거 공정과 온수 세척 공정을 3회 반복 실시한 돈장 안에 정제수를 투입하여 돈장의 직경을 측정하고 직경별로 1행크 단위로 결속하고, 결속된 돈장에 돈장 중량대비 35중량%의 정제염을 첨가하여 15℃에서 70시간 동안 건조한 다음 포장하여 냉장 보관하였다.The mucosa inside the cigarette was removed by using an impurity removing device such as the example of the present invention, and the impurities in the cigarette were washed by injecting hot water at 50 ° C. The purified water was put into the cage where the mucous membrane removal process and the hot water washing process were repeated three times, and the diameter of the money field was measured. The diameter was bound in units of 1 hank. Lt; 0 > C for 70 hours, then packed and refrigerated.
<시험예 2> 돈장 직경의 차이 측정≪ Test Example 2 >
케이싱의 제조 시에 측정치와 소시지 공장에서 충전 직전에 측정한 돈장 직경의 크기를 5회 반복 측정하여 그 평균치를 표 3에 나타내었다.
The measured values at the time of manufacture of the casing and the size of the pore diameter measured at the sausage factory just before charging were measured five times and the average values thereof are shown in Table 3.
상기 표 3에 나타난 바와 같이 2회의 건조 공정을 거친 실시예의 돈장이 1회의 건조 공정을 거친 비교예 5의 돈장에 비하여 돈장 케이싱 직경의 편차가 없는 것으로 나타났다.As shown in Table 3, there was no variation in the diameter of the casing of the cigarette lighter than that of the cigarette of Comparative Example 5 which had undergone the drying step of the pigs in the two drying steps.
<비교예 6>≪ Comparative Example 6 >
돼지 도체에서 분리한 돈장을 보관통에 넣고 5℃의 정제수를 주입한 다음 5℃의 냉장실에서 15시간 동안 숙성시켰다. 상기 숙성이 끝난 돈장을 실시예와 같은 불순물 제거장치를 사용하여 돈장 내부에 있는 점막을 2회에 걸쳐 제거하고 상기 점막이 제거 된 돈장을 12중량%의 식염수에 실온에서 4시간 침지하고 다시 5℃의 정제수에 3시간 동안 침지하여 핏물을 제거한 후 3.5kg의 정제염을 첨가하여 50시간 동안 건조하였다. 상기 건조된 돈장을 젖산을 사용하여 pH 4.5로 조정한 정제수에 실온에서 4시간 침지시킨 후, 돈장 안에 정제수를 투입하여 돈장의 크기를 직경을 측정하여 직경별로 1행크 단위로 결속하고, 결속된 돈장에 돈장 중량대비 35중량%의 정제염을 첨가하여 15℃에서 70시간 동안 건조한 다음 포장하여 냉장 보관하였다.The pork chopped pork was placed in a storage container, and purified water was injected at a temperature of 5 ° C. and then aged in a cold room at 5 ° C. for 15 hours. The mature membrane inside the cigarette was removed twice using the impurity removing device as in the example of the present invention. The cigarette with the mucous membrane removed was dipped in 12 wt% of saline at room temperature for 4 hours, Of purified water for 3 hours to remove the blood, 3.5 kg of tablets were added, and the plate was dried for 50 hours. The dried cocoons were immersed in purified water adjusted to pH 4.5 using lactic acid at room temperature for 4 hours. Then, purified water was poured into the cigarette pellets to measure the size of the pellets, and the pellets were bound in units of 1 hank per diameter, Was added 35% by weight of purified salt to the weight of the dodon, dried at 15 DEG C for 70 hours, packed and stored in a refrigerator.
<시험예 3> 소시지 충전시 케이싱의 파손 개수 측정≪ Test Example 3 > Measurement of the number of breakage of the casing upon sausage charging
푸랑크푸르트 소시지 에멀전을 케이싱에 충전시 소시지 100개당 케이싱의 파손 개수를 5회 반복 측정하여 그 평균치를 표 4에 나타내었다.
The number of breakage of the casing per 100 sausages was measured five times repeatedly when the sausage emulsion was loaded into the casing, and the average value thereof is shown in Table 4.
상기 표 4에 나타난 바와 같이 실시예의 돈장이 젖산을 사용하여 pH 4.5로 조정한 정제수에 실온에서 4시간 침지시킨 비교예 6의 돈장에 비하여 소시지 충전 시에 돈장 케이싱의 파손이 현저히 낮은 것으로 나타났다. As shown in Table 4, when the sausage was filled with sausage, breakage of the sausage casing was markedly lower than that of the sausage of Comparative Example 6, which was immersed in purified water adjusted to pH 4.5 using lactic acid by lactic acid for 4 hours at room temperature.
상술한 바와 같이, 본 발명의 바람직한 실시예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. You will understand that you can change it
본 발명의 돈장을 이용한 천연 돈장 소시지 케이싱의 제조방법은 제조공정이 비교적 단순하여 대량 생산이 가능할 뿐 아니라 제품의 색택이 양호하며 품질이 균일하고 소시지 제조 시에 작업성이 뛰어나 산업상 이용 가능성이 있다.The method of manufacturing a natural sago sausage casing using the cigarette of the present invention is relatively simple because of its simple manufacturing process, and mass production is possible. In addition, the product has good coloring, uniform quality, and excellent workability in manufacturing sausage, .
Claims (4)
A natural pork sausage casing produced by the method of any one of claims 1 to 3.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076339A (en) * | 2015-08-17 | 2015-11-25 | 江苏联众肠衣有限公司 | Automatic water temperature regulating process of casing mucosa |
| KR20200009896A (en) | 2018-07-20 | 2020-01-30 | 고려대학교 산학협력단 | Yuba film comprising pine needle extract as an active ingredient and its meat products casing use |
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| KR20010016164A (en) * | 2000-11-16 | 2001-03-05 | 김길환 | A production method of natural casing using a hog's intestine |
| JP2001128613A (en) | 1999-11-05 | 2001-05-15 | Nippi Kollagen Kogyo Kk | Casing for sausage and method for producing the same |
| JP2004242569A (en) | 2003-02-13 | 2004-09-02 | Naturda International Corp | Method for producing casing for sausage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR920004227B1 (en) * | 1990-02-02 | 1992-05-30 | 주식회사 내쇼날써비씨스 | Apparatus and method for making tube for sausage |
| JP2001128613A (en) | 1999-11-05 | 2001-05-15 | Nippi Kollagen Kogyo Kk | Casing for sausage and method for producing the same |
| KR20010016164A (en) * | 2000-11-16 | 2001-03-05 | 김길환 | A production method of natural casing using a hog's intestine |
| JP2004242569A (en) | 2003-02-13 | 2004-09-02 | Naturda International Corp | Method for producing casing for sausage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105076339A (en) * | 2015-08-17 | 2015-11-25 | 江苏联众肠衣有限公司 | Automatic water temperature regulating process of casing mucosa |
| KR20200009896A (en) | 2018-07-20 | 2020-01-30 | 고려대학교 산학협력단 | Yuba film comprising pine needle extract as an active ingredient and its meat products casing use |
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