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High-strength sausage casing and preparation method thereof

A high-strength, casing technology, used in sausage casings, slaughtering, food science, etc., can solve the problems of not meeting the needs of production, easy cracking of sausages, complicated production methods, etc., to improve activity, overcome easy cracking, and improve mechanical strength. and tensile strength

Inactive Publication Date: 2018-01-09
浦江县泰如食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the nature of artificial collagen casings is very close to that of natural casings, it also has the disadvantages of complex production methods, high production costs, and easy cracking when sausages are cooked
[0003] The prior art, such as the Chinese invention patent with the authorized announcement number CN 103518819 B, discloses a sodium alginate edible casing and a preparation method thereof. The casing in the invention is made of sodium alginate, edible gelatin and sodium carboxymethylcellulose. The main raw material, the strength of the prepared casing has been improved to a certain extent, but it still cannot meet the needs of production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A high-strength casing, which includes the following components: 0.2 parts of transglutaminase, 16 parts of collagen, 2 parts of fungus polysaccharide, 5 parts of glycerin, and 13 parts of water. The preparation method of this sausage casing comprises the following steps:

[0015] 1) Extraction of fungus polysaccharides: Take 5 parts of fungus, grind them with a traditional Chinese medicine grinder, add 7 parts of water, stir for 5 minutes, send them to a homogenizer and homogenize at 6000r / min for 2 minutes; heat the homogenized mixture to 92°C, Extract for 40 minutes, centrifuge at 8000r / min for 10 minutes, and take the supernatant as the polysaccharide extract. Using water as a solvent to extract polysaccharides is safe, environmentally friendly, and low in cost. Because the homogenization treatment breaks the cell wall of fungus, it greatly releases the polysaccharides in the cells, greatly improves the extraction speed, and can achieve good results in a short time....

Embodiment 2

[0019] A high-strength casing comprising the following components: 0.4 parts of transglutaminase, 20 parts of collagen, 4 parts of fungus polysaccharide, 6 parts of glycerin and 18 parts of water. The preparation method of the sausage casing comprises the following steps: first, the extraction of fungus polysaccharides: take 7 parts of fungus, pulverize, add 10 parts of water, stir for 6 minutes, send it into a homogenizer and homogenize for 3 minutes at 5000 r / min; Heating to 98°C, leaching for 50 minutes, centrifuging, taking the supernatant as the polysaccharide extract; followed by the purification of polysaccharides from fungus: adding 23 parts of a mixture of chloroform and n-butanol to the polysaccharide extract, of which three The volume ratio of methyl chloride and n-butanol is 3.7 / 1, stir for 40min, centrifuge, and take the water phase; add 25 parts of 92% ethanol solution to the water phase, stir for 25min, filter, set the vacuum to 100kPa, and the temperature to 70 ...

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Abstract

The invention discloses a high-strength sausage casing. The high-strength sausage casing comprises the following components of 0.2-0.4 part of transglutaminase, 16-20 parts of collagen, 2-4 parts of wood ear polysaccharide, 5-6 parts of glycerine and 13-18 parts of water. The invention further discloses a preparation method of the high-strength sausage casing. The high-strength sausage casing hasthe beneficial effects that oligosaccharide chains of bioactive peptides and wood ear polysaccharide form glycoprotein through covalent bonds. The glycoprotein can improve the activity of the transglutaminase, and further promote gamma-carboxylic acid amide groups and other amino acid residues in amino acid residues of collagen casings to be subjected to a crosslinked action, and through the covalent bond, firm network structures are formed. The mechanical strength and the tensile strength of the collagen casing are notably improved, and the defect that the casing is easy to crack in the cooking process is overcome.

Description

technical field [0001] The invention relates to the field of food, in particular to a high-strength sausage casing and a preparation method thereof. Background technique [0002] At present, sausage casings can be made of a variety of materials, which can be divided into two categories: natural casings and artificial casings according to the source of casing materials. Natural casings are sausage casings that are salted or dried after removing the mucous membranes from the intestines and bladders of pigs, cattle, and sheep. Casing casings have different specifications and uneven strength, and the operability is poor when used for mechanical stuffing. Artificial collagen sausage casing is made of natural edible substance—collagen as the main raw material, which is modified by blending with other substances, and then formed into a cylinder through high-pressure extrusion molding, and then dried through coagulation, cross-linking and other treatments in turn. Although the pro...

Claims

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Application Information

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IPC IPC(8): A22C13/00
Inventor 刘洋
Owner 浦江县泰如食品科技有限公司
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