Casing preservation method

Abstract

The invention relates to a casing preservation method and a preparation method for a fresh-retaining solution. The method solves difficult problems of a conventional casing preservation method is high in casing breakage ratio and wastes water source because of requiring a great amount of water to wash before use, and the casing is poor in elasticity and toughness. The method comprises the steps of preparing the fresh-retaining solution according to the following components: 0.05% of nisin : 0.03% of natamycin : 1% of ascorbic acid : 3.5% of a phosphate combination (including 29% of sodium tripolyphosphate, 55% of sodium metaphosphate, 3% of sodium pyrophosphate, 13% of sodium dihydrogen phosphate) : 95.42% of oxygen-enriched water; immsersing the casing in the fresh-retaining solution for 6 hours according to a proportion of 200 per litre; fishing the casing out, draining off and packaging for use, or immersing the fresh-retaining solution in the casing for a long time, or immersing the fresh-retaining solution in the casing for a long time; and keeping the casing in a sealed container in a normal temperature. The casing preservation method is advantageous in that the fresh-retaining solution and the preservation method which are prepared by the invention, can be preserved for six months without deteriorating or decoloring and can be preserved for 24 months to the longest; the fresh-retaining solution is natural and non-toxic and has high security of biological preservation; breakage rate of the casing is zero; a processing process of washing with a great amount of water; no water resource is wasted; and elasticity and toughness of the casing are increased.

Description

technical field [0001] The invention relates to a preservation method for casings. Specifically, it is soaked in a fresh-keeping solution compounded by a type of polypeptide material with antibacterial activity, so as to achieve the effects of sterilizing and inhibiting bacteria, prolonging the shelf life, protecting color and water, and improving the elasticity and toughness of casings. Background technique [0002] The traditional method of preservation of casings is salting. This method can better inhibit the growth of non-halophilic bacteria in high-salt conditions, but there are four problems: 1. The damage rate is high; 2. The anti-oxidation solution is not good, and it is easy to change color and redness; 3. Use a lot of water to wash before use, which wastes water power and human resources; 4. The original elasticity and toughness of casings are greatly reduced; therefore, it is very important to develop a new preservation method that can fully solve the above techni...

AI Technical Summary

Problems solved by technology

The invention changes the industry practice of the traditional salting method of sausage casings, eliminates the need for a large amount of water cleaning in subsequent processing, solves the problem of waste of water resources, reduces labor costs, and greatly reduces production costs