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A kind of preparation method of Taiwan flavor sausage convenient for preservation

A sausage and flavor technology, which is applied in the field of preparation of desktop flavor sausages, can solve the problems of easy falling off of casing film, unspecified meat stickiness, insufficient stickiness, etc., and achieves the effects of good preservation effect, low water vapor transmission rate and good stickiness.

Active Publication Date: 2022-04-29
浙江波拉波拉食品股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The domestic collagen casing film meat is not sticky enough, and the casing film is easy to fall off during the cooking process, and it has become an industry problem
Regarding the report on meat stickiness of collagen casing film, the implementation standard of collagen casing film only makes requirements for its raw materials, sensory, physical and chemical indicators and microbial limit, but there is no clear regulation on meat stickiness

Method used

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  • A kind of preparation method of Taiwan flavor sausage convenient for preservation
  • A kind of preparation method of Taiwan flavor sausage convenient for preservation
  • A kind of preparation method of Taiwan flavor sausage convenient for preservation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A kind of preparation method of enteric coating film,

[0043]Enteric coating film preparation: Add collagen, soybean protein, chitosan, glycerin, glutaraldehyde, and isolicorice flavonol to distilled water, adjust the pH to 10, and mix evenly at a temperature of 40°C to obtain a film-forming solution. The solution was uniformly cast on a glass mold, dried in a blast drying oven at a temperature of 50°C for 40 minutes, and finally placed in a constant humidity dryer at a temperature of 25°C and a humidity of 50% for 48 hours to obtain a sausage casing film. The addition of collagen is 9wt% of distilled water; the addition of soybean protein is 5wt% of distilled water; the addition of chitosan is 3wt% of distilled water; the addition of glycerin is 50wt% of distilled water; the addition of glutaraldehyde It is 0.16wt% of distilled water; the addition amount of isoflavonol is 3wt% of distilled water.

Embodiment 2

[0045] A kind of preparation method of enteric coating film,

[0046] Enteric coating film preparation: add collagen, soybean protein, chitosan, glycerin, glutaraldehyde, and glucosyl apigenin to distilled water, adjust the pH to 10, and mix evenly at a temperature of 40°C to obtain a film-forming solution. The solution was uniformly cast on a glass mold, dried in a blast drying oven at a temperature of 50°C for 40 minutes, and finally placed in a constant humidity dryer at a temperature of 25°C and a humidity of 50% for 48 hours to obtain a sausage casing film. The addition of collagen is 9wt% of distilled water; the addition of soybean protein is 5wt% of distilled water; the addition of chitosan is 3wt% of distilled water; the addition of glycerin is 50wt% of distilled water; the addition of glutaraldehyde It is 0.16wt% of distilled water; the addition amount of glucosyl apigenin is 3wt% of distilled water.

Embodiment 3

[0048] A kind of preparation method of enteric coating film,

[0049] Enteric coating film preparation: add collagen, soybean protein, chitosan, glycerin, glutaraldehyde, isolicorice flavonol and glucosyl apigenin to distilled water, adjust the pH to 10, and mix evenly at a temperature of 40°C to obtain a film-forming solution , the film-forming solution was evenly cast on the glass mold, dried in a blast drying oven at a temperature of 50°C for 40 minutes, and finally placed in a constant humidity dryer at a temperature of 25°C and a humidity of 50% for 48 hours to obtain sausage casings membrane. The addition of collagen is 9wt% of distilled water; the addition of soybean protein is 5wt% of distilled water; the addition of chitosan is 3wt% of distilled water; the addition of glycerin is 50wt% of distilled water; the addition of glutaraldehyde It is 0.16wt% of distilled water; the addition amount of isolicorice flavonol is 1wt% of distilled water; the addition amount of gluc...

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Abstract

The invention discloses a method for preparing a desktop flavored sausage which is convenient for preservation, and belongs to the technical field of sausages. Aldehydes were used to prepare casing films, and table-style sausages were prepared from the casing films. The mechanical strength of the casing film obtained by the present invention is good, the tensile strength has reached more than 22MPa, and the elongation at break has reached more than 27%; the water vapor transmission rate has reached 9.40g·mm / (m 2 ·h·kPa) or less; good adhesion to meat stuffing, peeling force above 0.25N.

Description

technical field [0001] The invention belongs to the technical field of sausages, and in particular relates to a method for preparing table-style sausages which are convenient for preservation. Background technique [0002] As a traditional meat product, sausage is popular among people for its rich nutrition, convenient eating and unique flavor. In the early production of sausages, most of the casings were made of natural casings made from small intestines of pigs, sheep, and cattle. With the improvement of people's living standards, the demand for meat products is increasing. There are defects such as inability to carry out mechanical processing, high labor costs, shortage of raw material sources, large differences in raw materials, and unstable quality, which can no longer meet the needs of modern sausage mass production. Therefore, artificial collagen casings have begun to enter people's field of vision. [0003] The research on collagen film in foreign developed countrie...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A22C13/00A23L13/60A23B4/027A23B4/20A23L13/40
CPCA22C13/0016A22C13/0013A22C13/00A23L13/65A23B4/027A23B4/20A23L13/42A23L13/432A22C2013/0083A22C2013/0043A23V2002/00A23V2200/10
Inventor 许金红沈明根尹涛
Owner 浙江波拉波拉食品股份有限公司
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