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Soybean protein casing colloid suitable for sausage coextrusion technology and preparation method thereof

A soybean protein and colloid technology, applied in sausage casings, applications, slaughtering and other directions, can solve the problems of shortage, high product cost, low output and so on

Active Publication Date: 2010-12-08
山东冠华蛋白肠衣有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, regardless of the dry method and the wet method, the wet tubular collagen casings are produced first, then dried, shrunk or plated, vacuum-packed, and then opened for enema when used. The product cost is high and the output is low. Due to lack of raw materials and other reasons, there are often shortages in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of soybean protein casing colloid suitable for co-extruded sausage technology, comprising the following raw materials in parts by weight:

[0031] 800 parts of soybean protein colloid,

[0032]Collagen fibrous colloid 400 parts,

[0033] 40 parts of high-strength collagen long fibers,

[0034] 2 parts glutaraldehyde,

[0035] 2 parts transglutaminase, and

[0036] Water; the moisture content is 85% by weight in the final soybean protein casing colloid;

[0037] The soybean protein colloid is prepared by the following method: take 1000 parts of soybean protein isolate powder, add 3000 parts of water, then add 2 parts of NaCl, chop and mix in a vacuum chopping machine, add water, and pass through a 120-160 mesh filter screen , adjusting the moisture content to 85% of the total weight, fully chopping and mixing to obtain the soybean protein colloid;

[0038] The collagen fibrous colloid is prepared by the following method: take 1000 parts of cowhide after depil...

Embodiment 2

[0043] A kind of soybean protein casing colloid suitable for co-extruded sausage technology, comprising the following raw materials in parts by weight:

[0044] 1200 parts of soybean protein colloid,

[0045] Collagen fibrous colloid 600 parts,

[0046] 60 parts of high-strength collagen long fibers,

[0047] Chitosan 10 parts,

[0048] 4 parts transglutaminase, and

[0049] Water; the water content in the final soybean protein casing colloid is 95% by weight.

[0050] The soybean protein colloid is prepared by the following method: take 1000 parts of soybean protein isolate powder, add 5000 parts of water, then add 3 parts of NaCl, chop and mix in a vacuum chopping machine, add water, and pass through a 120-160 mesh filter screen , adjusting the water content to 95% of the total weight, fully chopping and mixing to obtain the soybean protein colloid;

[0051] The collagen fiber colloid is prepared by the following method: take 1000 parts of pigskin after depilation treat...

Embodiment 3

[0056] A kind of soybean protein casing colloid suitable for co-extruded sausage technology, comprising the following raw materials in parts by weight:

[0057] 1000 parts of soybean protein colloid,

[0058] Collagen fibrous colloid 500 parts,

[0059] 50 parts of high-strength collagen long fibers,

[0060] 6 parts glutaraldehyde,

[0061] 3 parts transglutaminase, and

[0062] Water; the water content in the final soybean protein casing colloid is 95% by weight.

[0063] The soybean protein colloid is prepared by the following method: take 1000 parts of soybean protein isolate powder, add 4000 parts of water, then add 2.5 parts of NaCl, chop and mix in a vacuum chopping machine, add water, and pass through a 120-160 mesh filter screen , adjusting the water content to 90% of the total weight, fully chopping and mixing to obtain the soybean protein colloid;

[0064] The collagen fibrous colloid is prepared by the following method: take 1000 parts of cowhide after depilat...

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PUM

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Abstract

The invention discloses soybean protein casing colloid suitable for the sausage coextrusion technology. The colloid comprises the following raw materials in parts by weight: 800-1200 parts of soybean protein colloid, 400-600 parts of collagen fiber colloid, 40-60 parts of high-strength long collagen fiber, 2-10 parts of crosslinking agent, 2-4 parts of transglutaminase and water, wherein the weight of water is 85%-95% of the weight of the final soybean protein casing colloid. After the casing colloid of the invention is extruded by a coextrusion system, the obtained casing has good elasticity and high compressive strength and packing strength, thus when the sausage with the obtained casing is cooked, the phenomenons that the casing shrinks excessively to burst and the casing fractures owning to high cooking temperature can not appear.

Description

technical field [0001] The invention relates to a material used for meat processing and a production method thereof, in particular to high-strength soybean protein casing colloid suitable for co-extrusion sausage processing technology and a preparation method thereof. Background technique [0002] At present, one of the more advanced technologies when people make sausages is the co-extrusion sausage processing technology. This technology is an important technological innovation in the sausage processing industry. casings. It can process various types of products, such as fresh sausages, steamed sausages, smoked sausages, meat sticks, etc. The product has good taste and chewy texture, reduced consumption of raw materials, improved product safety, and the whole process is completed without human contact and in a closed environment. [0003] The research on co-extruded sausage processing technology abroad has been done for many years, and the technology has gradually matured ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C13/00
Inventor 钟勇刘卫东
Owner 山东冠华蛋白肠衣有限公司
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