A kind of sausage casing and preparation method thereof

Abstract

A kind of preparation method of sausage casing, specifically prepare lotus root insoluble dietary fiber first, disperse in purified water with gluten powder, form dispersion liquid A, adopt human source collagen protein and soybean protein to mix, add glycerin to form mixed liquid B, the dispersion liquid Add A into the mixed liquid B, stir and mix, add sodium hydroxymethyl cellulose and food grade sodium bicarbonate, stir step by step at high speed and low speed in turn, introduce oxygen during low speed stirring, add crosslinking agent and continue stirring, and then prepare into casings. The sausage casing prepared by the invention has high structural stability, excellent mechanical and mechanical properties, strong elongation and flexibility, so that the casing does not break during enema; there are a large number of uniformly distributed pores in the casing, which makes the sausage produced by pickling after enema The moisture evaporates quickly and the drying time is shortened; the viscosity between the sausage meat and the casing is high, which can effectively prevent the meat from separating from the casing during drying and subsequent cooking.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a casing with excellent stability and a preparation method thereof. Background technique [0002] Casings play an important role in processed meat foods. Casings can shape meat products and keep the meat stable. Most of the raw materials of traditional casings come from the esophagus, stomach, small intestine, large intestine and other organs of livestock, and the physical and chemical components of casings are likely to cause poor quality changes during processing and storage. Edible animal collagen casings have been used in meat processing for decades. Due to the differences in unstable factors such as collagen fiber degradation degree, homogenization degree, and moisture content before collagen molding of different animal skins, the prepared edible animal collagen casings have uneven thickness, unstable structure, and uneven elongation. It is prone to rupture during ...

AI Technical Summary

Problems solved by technology

However, the use of animal collagen still has the problem of poor stability, and the sausage casing prepared by combining collagen and soybean dietary fiber with a cross-linking agent has poor air permeability, and it is easy to form air pockets due to internal pressure not being released during the enema process. The meat is uneven in the casing; after the sausage is formed into a finished product, the water produced by the pickling of the meat in the intestine is difficult to evaporate, and the drying time is long, which makes the meat quality and taste of the sausage worse, and the meat in the intestine is easy to separate from the casing during the slow drying process , the casing cannot form a whole with the meat quality, thus affecting the later cooking processing and eating

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