A casing for prolonging the shelf life of meat products and its production method and sausage products

Abstract

The invention provides a casing for extending the shelf life of meat products, a preparation method thereof, and a sausage product thereof, belonging to the technical field of meat product processing. The casing raw materials of the invention include: pig intestine or sheep intestine, grapefruit peel extract 0.1%-0.6%, potassium sorbate 0.05%-0.1%, sodium nitrite 0.01%-0.03%, konjac powder 0.5%-1.0%, Resistant starch 0.5% to 1.0%, table salt 1% to 3%. The functional casing prepared by the formula and the corresponding method of the invention can fully exert the synergistic advantages of the three preservatives in color development, anti-oxidation and bacteriostasis while reducing the added amount of a single preservative. The preservative effect is more direct, the effect is better, the cost is lower, it can effectively inhibit the growth of harmful bacteria such as spoilage bacteria, delay the oxidative rancidity of sausage, prolong the shelf life, improve the quality of sausage, and realize the effective utilization of fruit biological waste such as grapefruit peel.

Description

technical field [0001] The invention belongs to the technical field of sausage casings and meat product processing, and particularly relates to a sausage casing for extending the shelf life of meat products, a preparation method thereof, and a sausage product prepared from the casing. Background technique [0002] Chinese sausage meat products are minced meat, add seasonings, pour it into natural casings such as natural pig casings or sheep casings, and bake or air dry it, or steam it. Sausage products are favored by consumers, especially in Sichuan, which mainly include spicy sausages and broad-flavored sausages. [0003] Most sausage products need to be refrigerated for a long time after being air-dried to a certain moisture content range. The preservation time is long and the edible season span is long. Therefore, the preservation of sausages has become one of the most important issues in product quality maintenance. At present, the commonly used method is to add preserv...

AI Technical Summary

Problems solved by technology

At present, the commonly used method is to directly add preservatives into products as ingredients, or to use a single type of preservatives for antiseptic preservation, but due to the influence of factors such as the nature of the preservative itself and the limitation of the effect of a single preservative, this method is easy to affect the flavor or flavor of the product. affect the senses

[0004] The polyphenols contained in fruit biowaste such as pomelo peel can be used as a source of natural preservatives to realize the rational utilization of biowaste. Existing literature has added substances such as pomelo peel to sausage products, but basically it is Mixed directly with meat raw materials, but did not study the effect of treating casings and compounding with other different preservatives

Although the existing methods for processing meat raw materials have certain reference value, they are not equivalent to directly processing casings

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