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Edible casing membrane with blend of collagen fibers and starch

A collagen fiber and casing film technology, applied in sausage casings, making sausage casings, applications, etc., can solve the problems affecting sales quality and aesthetics, short boiling time, and high cowhide prices, achieving freshness and aroma without loss, Reduce production costs, good elasticity

Active Publication Date: 2015-05-06
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

It usually takes more than 2 years to raise beef cattle before they can be slaughtered. Not only does it take a long time to raise beef cattle, but also the cost is very high, which leads to higher and higher prices of cowhide
[0003] Moreover, the collagen sausage casings currently produced have a short boiling time. In boiling water at 100°C, the casings and meat fillings will be separated after boiling for 7 to 8 minutes. They can only withstand low-temperature frying at 150-160°C. The sausage casing burst, the sausage bloomed in an explosive shape, and the appearance was seriously deformed, which affected the quality and appearance of sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method of an edible casing film blended with collagen fibers and starch, specifically comprising the steps of:

[0037] 1) Cowhide splitting, soaking mortar:

[0038] Take 1000kg of untreated fresh cowhide (cow's split hide), wash the cow's split hide with water, then cut it into 100mm×100mm blocks with a cutting machine, and use 150kg of food-grade calcium hydroxide (slaked lime) ) pulp (water: calcium hydroxide = 1:2, mass ratio) marinated for 6 days (commonly known as soaking mortar); wash away the calcium hydroxide, and then rinse it repeatedly with water for 5 times, and wash the pH value of the skin to 8 , and then use alkaline protease to further degrade the treatment. The treatment method is: put the leather into water, the mass ratio of leather and water is 1:2, and then add alkaline protease in an amount of 0.5‰ of the leather mass. Soak at 20°C for 2 hours, under the action of enzymes, the collagen fibers in the cowhide are degraded in a short ti...

Embodiment 2

[0054] A preparation method of an edible casing film blended with collagen fibers and starch, specifically comprising the steps of:

[0055] 1) Cowhide splitting, soaking mortar:

[0056] Take 1000kg of untreated fresh cowhide (cow's second layer hide), wash it with water, then cut it into 100mm×100mm blocks with a cutting machine, and use 150kg of food-grade calcium hydroxide (slaked lime) slurry (water: Calcium hydroxide = 1:2, mass ratio) marinate for 7 days (commonly known as soaking mortar); wash off the calcium hydroxide, and then rinse it repeatedly with water for 4 to 5 times, and wash the pH value of the skin to 9. Then use alkaline protease to further degrade the treatment. The treatment method is: put the leather into water, the mass ratio of leather and water is 1:2, then add alkaline protease, the addition amount is 1.0‰ of the leather quality, at 25 Soak at ℃ for 1 hour, under the action of enzyme, the collagen fibers in the cowhide are degraded in a short time,...

Embodiment 3

[0072] A preparation method of an edible casing film blended with collagen fibers and starch, specifically comprising the steps of:

[0073] 1) Cowhide splitting, soaking mortar:

[0074] The cow split skin is washed with clean water, then cut into 100mm×100mm blocks with a dicing machine, and marinated with food-grade calcium hydroxide (slaked lime) slurry (water:calcium hydroxide=1:2, mass ratio) 10 days (commonly known as foam mortar); wash away the calcium hydroxide, and then rinse it with water for 4 times, and wash the pH value of the skin to 8.5. Then use alkaline protease to further degrade the treatment. The treatment method is: put the leather into water, the mass ratio of leather and water is 1:2, then add alkaline protease, the addition amount is 0.5‰ of the leather quality, at 30 Soak at ℃ for 1 hour, under the action of enzyme, the collagen fibers in the cowhide are degraded in a short time, the fibers become loose, the interfibrous matrix and impurities are rem...

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Abstract

The invention discloses an edible casing membrane with a blend of collagen fibers and starch. The edible casing membrane comprises the following components in percentage by weight: 35-50% of collagen fibers, 23-30% of starch, 2-5% of chitosan, 2-5% of sodium carboxymethyl cellulose (CMC), 16-22% of water, 2-5% of glycerol and 0.002% of glyoxal. According to the edible casing membrane with a blend of collagen fibers and starch, the casings produced by modified starch have better combination with meat stuffing, can meet the requirements of boiling at high temperature for long time and frying at high temperature above 180 DEG C of sausages, and are more suitable for breakfast sausages; compared with the previous invention, the casings have a significant improvement in resistance to boiling and frying at high temperature.

Description

technical field [0001] The invention relates to an edible casing film blended with collagen fibers and starch. Background technique [0002] Various casings are widely used in the sausage manufacturing industry, such as natural casings (pig casings, sheep casings, cattle casings, etc.), various plastic casings, such as nylon casings, PVDC casings, cellulose casings and artificial collagen casings, etc. Natural casings come from pigs, sheep, cattle and other animals. The casings have different calibers, sizes, lengths, and quality. They are not suitable for mechanized sausage enemas, and the production efficiency is low; the raw materials of plastic casings come from petrochemicals, and petroleum is not available. Renewable resources, the production of plastic raw materials will also cause pollution to the environment. In addition, plastic casings cannot be degraded, and there is a certain damage to the environment when disposing of garbage. At present, collagen casings hav...

Claims

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Application Information

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IPC IPC(8): A22C13/00
CPCA22C13/0006A22C13/0016
Inventor 刘卫东孔令山
Owner 山东冠华蛋白肠衣有限公司
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