Processing process of natural sausage casings

Abstract

The invention discloses a processing process of natural sausage casings. The processing process comprises the steps of cleaning primitive intestines, soaking, removing mucous layers and muscle layers from intestines, flushing by high-pressure water filling, checking by water filling, measuring the size, pickling, and discharging from a bucket and storing, wherein a physical repeated freeze-thaw method is combined with a chemical bioenzyme digestion method in the process of removing the mucous layers and the muscle layers from the intestines. The processing process is simple; due to the physical repeated freeze-thaw method, cell membranes can be effectively broken, cell contents are released, and the subsequent chemical bioenzyme digestion method can be conveniently carried out, so that cell membranes and organelle structures in tissues can be broken and cells can be separated from matrixes to generate a cell removal effect; the tissues in the intestines are flushed out by adopting the high-pressure water filling process; the process is favorable for quickly removing the tissues except for the casings to obtain light, thin and transparent casings with good color and luster; in addition, the large-scale modern production of the casings can be realized, and the industry development is promoted while the production efficiency is improved.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a sausage natural sausage casing processing technology, which belongs to the technical field of food processing. Background technique [0002] Casings are packaging materials for sausage meat products, which can be divided into natural casings and artificial casings. Among them, the natural casing is the longest small intestine in the viscera of healthy animals for deep processing. Generally, the small intestine of sheep is called sheep casing, and the small intestine of pig is called pig casing. In the past, cow intestine and horse intestine were used as casing. The natural casing has the characteristics of suitable toughness, high elasticity, moderate caliber, good air permeability, and crispy taste. At the same time, the casing itself is composed of animal meat fiber, which is integrated with the packaged sausage products and can be eaten directly. It is green and environmentall...

AI Technical Summary

Problems solved by technology

The disadvantage of this method is: manual scraping, due to the uneven force or the scraping is greatly affected by the outside world, it cannot ensure that the formed casing is completely separated from other tissues, leaving hidden dangers for the quality and subsequent preservation of the casing