CN103976002A - Processing process of natural sausage casings - Google Patents
Processing process of natural sausage casings Download PDFInfo
- Publication number
- CN103976002A CN103976002A CN201410212094.9A CN201410212094A CN103976002A CN 103976002 A CN103976002 A CN 103976002A CN 201410212094 A CN201410212094 A CN 201410212094A CN 103976002 A CN103976002 A CN 103976002A
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- CN
- China
- Prior art keywords
- intestines
- casings
- processing process
- processing technology
- cell
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- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 31
- 235000013580 sausages Nutrition 0.000 title claims abstract description 12
- 210000000936 intestine Anatomy 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 210000000170 cell membrane Anatomy 0.000 claims abstract description 8
- 210000003205 muscle Anatomy 0.000 claims abstract description 8
- 210000003463 organelle Anatomy 0.000 claims abstract description 7
- 239000000126 substance Substances 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 238000005516 engineering process Methods 0.000 claims description 15
- 238000001976 enzyme digestion Methods 0.000 claims description 8
- 101710163270 Nuclease Proteins 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 210000001647 gastrula Anatomy 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 210000004027 cell Anatomy 0.000 abstract description 12
- 210000001519 tissue Anatomy 0.000 abstract description 9
- 239000002932 luster Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract 2
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 238000005429 filling process Methods 0.000 abstract 1
- 238000011010 flushing procedure Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 210000000813 small intestine Anatomy 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000013467 fragmentation Methods 0.000 description 2
- 238000006062 fragmentation reaction Methods 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Landscapes
- Processing Of Meat And Fish (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing process of natural sausage casings. The processing process comprises the steps of cleaning primitive intestines, soaking, removing mucous layers and muscle layers from intestines, flushing by high-pressure water filling, checking by water filling, measuring the size, pickling, and discharging from a bucket and storing, wherein a physical repeated freeze-thaw method is combined with a chemical bioenzyme digestion method in the process of removing the mucous layers and the muscle layers from the intestines. The processing process is simple; due to the physical repeated freeze-thaw method, cell membranes can be effectively broken, cell contents are released, and the subsequent chemical bioenzyme digestion method can be conveniently carried out, so that cell membranes and organelle structures in tissues can be broken and cells can be separated from matrixes to generate a cell removal effect; the tissues in the intestines are flushed out by adopting the high-pressure water filling process; the process is favorable for quickly removing the tissues except for the casings to obtain light, thin and transparent casings with good color and luster; in addition, the large-scale modern production of the casings can be realized, and the industry development is promoted while the production efficiency is improved.
Description
Technical field
The present invention relates to a kind of food processing technology, particularly a kind of processing technology of sausage natural casing, belongs to food processing technology field.
Background technology
Casing is the packaging material of intestines class meat products, can be divided into natural casing and artificial casing.Wherein, natural casing is to utilize small intestine the longest in healthy animal internal organ to carry out deep processing, is generally called sheep casing with the small intestine of sheep, and the small intestine of pig is called hog intestine, also uses in the past Roll and horse intestines to make casing.It is suitable that natural casing has toughness, high resilience, the features such as bore is moderate, good permeability, mouthfeel delicious and crisp, casing itself is just made up of the carnivorous fiber of animal simultaneously, combine together with the sausage goods of packaging, direct-edible, environmental protection, and improved the trophic structure of product, make the packing of product more tend to nutrient laden.
At present, more universal method is that employing scraping blade rinses in flowing water, artificial striking.The defect of the method is: manually strike off, because power is uneven or strike off and be subject to ectocine very large, it can not ensure that the casing forming separates completely with its hetero-organization, for the quality of casing and follow-up preservation leave hidden danger.
Summary of the invention
For the technical problem of above-mentioned existence, the object of the invention is: proposed one and can effectively ensure to separate intestines inner tissue, and adapted to the processing technology of the sausage natural casing of large-scale industrial production.
Technical solution of the present invention is achieved in that a kind of processing technology of sausage natural casing, in clean → immersion → removal of primitive gut intestines, mucous layer and muscle layer → high pressure are poured water and are rinsed → pour water code → pickled → lower barrel of storage of inspection → amount, and in described removal intestines, mucous layer and the multigelation of muscle layer process using Physical and the biology enzyme digestion method of chemical method combine and remove.
Preferably, described biology enzyme digestion method is that intestines ooze under saline solution soaking state and add trypsase and nuclease to carry out cell membrane and the organelle structure in disorganize at height.
Preferably, described developing technique is to adopt the flowing water of high pressure constantly to rinse.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The processing technology of sausage natural casing of the present invention, processing technology is simple, adopt the effectively wet cell film fragmentation of multigelation of Physical, cell content discharges, be conducive to the biology enzyme digestion of ensuing chemical method, come cell membrane and organelle structure in disorganize, cell is separated with matrix and produce cell free effect, adopt again afterwards high pressure to pour water and go out intestines inner tissue, this technique is conducive to remove fast casing tissue in addition, obtain frivolous, transparent, and the good casing of color and luster, in addition, this processing technology can realize modernization large-scale production, when enhancing productivity, impel the development of industry.
Detailed description of the invention
The processing technology of a kind of sausage natural casing of the present invention, in clean → immersion → removal of primitive gut intestines, mucous layer and muscle layer → high pressure are poured water and are rinsed → pour water code → pickled → lower barrel of storage of inspection → amount, in described removal intestines, mucous layer and the multigelation of muscle layer process using Physical and the biology enzyme digestion method of chemical method combine and remove, adopt the effectively wet cell film fragmentation of multigelation of Physical, cell content discharges, be conducive to the biology enzyme digestion of ensuing chemical method, come cell membrane and organelle structure in disorganize, cell is separated with matrix and produce cell free effect, adopt again afterwards high pressure to pour water and go out intestines inner tissue, this technique is conducive to remove fast casing tissue in addition, obtain frivolous, transparent, and the good casing of color and luster, in addition, this processing technology can realize modernization large-scale production, when enhancing productivity, impel the development of industry.
Described biology enzyme digestion method is that intestines ooze under saline solution soaking state and add trypsase and nuclease to carry out cell membrane and the organelle structure in disorganize at height; Adopt the high saline solution that oozes to soak the thorough residual cell of removing in intestines, again by adding trypsase and nuclease to carry out cell membrane and the organelle structure in disorganize, finally adopt again the flowing water of high pressure constantly to rinse, thereby be conducive to remove fast casing tissue in addition, obtain clean, frivolous, the transparent and good casing of color and luster.
Above-described embodiment is only explanation technical conceive of the present invention and feature; its object is to allow person skilled in the art can understand content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences that Spirit Essence is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (3)
1. the processing technology of a sausage natural casing, in clean → immersion → removal of primitive gut intestines, mucous layer and muscle layer → high pressure are poured water and are rinsed → pour water code → pickled → lower barrel of storage of inspection → amount, it is characterized in that: in described removal intestines, mucous layer and the multigelation of muscle layer process using Physical and the biology enzyme digestion method of chemical method combine and remove.
2. the processing technology of a kind of sausage natural casing according to claim 1, is characterized in that: described biology enzyme digestion method is that intestines ooze under saline solution soaking state and add trypsase and nuclease to carry out cell membrane and the organelle structure in disorganize at height.
3. the processing technology of a kind of sausage natural casing according to claim 2, is characterized in that: described developing technique is to adopt the flowing water of high pressure constantly to rinse.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410212094.9A CN103976002A (en) | 2014-05-20 | 2014-05-20 | Processing process of natural sausage casings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410212094.9A CN103976002A (en) | 2014-05-20 | 2014-05-20 | Processing process of natural sausage casings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103976002A true CN103976002A (en) | 2014-08-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410212094.9A Pending CN103976002A (en) | 2014-05-20 | 2014-05-20 | Processing process of natural sausage casings |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103976002A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938596A (en) * | 2015-06-30 | 2015-09-30 | 北京秋实农业发展有限公司 | Method for efficiently removing archenteron content and casing |
| CN107372758A (en) * | 2017-08-10 | 2017-11-24 | 韩玲 | Poultry intestines body cleaning method |
| CN107668158A (en) * | 2016-08-01 | 2018-02-09 | 陆超 | Hog intestine fast processing method |
| CN109463424A (en) * | 2017-09-08 | 2019-03-15 | 山阳县恒瑞肉制品有限公司 | A kind of method and casing of efficient removal primitive gut content |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1157102A (en) * | 1996-02-13 | 1997-08-20 | 袁学哲 | Sausage casing diam expanding technology |
| DE20103729U1 (en) * | 2001-03-03 | 2001-12-20 | Fa. Stefan Humps Additive & Gewürze, 93083 Obertraubling | Active ingredient combination for the treatment of natural casings with the aim of improved preservation and improved processing properties |
| EP1668988A1 (en) * | 2004-12-13 | 2006-06-14 | Riken Vitamin Co., Ltd. | Method for producing modified natural intestines |
| CN101444235A (en) * | 2008-12-25 | 2009-06-03 | 如皋市太阳肠衣食品有限公司 | Method for processing salted casing |
-
2014
- 2014-05-20 CN CN201410212094.9A patent/CN103976002A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1157102A (en) * | 1996-02-13 | 1997-08-20 | 袁学哲 | Sausage casing diam expanding technology |
| DE20103729U1 (en) * | 2001-03-03 | 2001-12-20 | Fa. Stefan Humps Additive & Gewürze, 93083 Obertraubling | Active ingredient combination for the treatment of natural casings with the aim of improved preservation and improved processing properties |
| EP1668988A1 (en) * | 2004-12-13 | 2006-06-14 | Riken Vitamin Co., Ltd. | Method for producing modified natural intestines |
| CN101444235A (en) * | 2008-12-25 | 2009-06-03 | 如皋市太阳肠衣食品有限公司 | Method for processing salted casing |
Non-Patent Citations (4)
| Title |
|---|
| 兰永仁: "《冰白肠衣的工艺原理》", 《食品科学》 * |
| 王瑞珍: "《盐渍羊肠衣加工工艺》", 《中国畜牧杂志》 * |
| 谭谦等: "《低浓度胰蛋白酶消化加反复冻融法制备猪脱细胞真皮基质》", 《中华烧伤杂志》 * |
| 贺吉范: "《猪肠衣加工方法》", 《河北农业科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938596A (en) * | 2015-06-30 | 2015-09-30 | 北京秋实农业发展有限公司 | Method for efficiently removing archenteron content and casing |
| CN107668158A (en) * | 2016-08-01 | 2018-02-09 | 陆超 | Hog intestine fast processing method |
| CN107372758A (en) * | 2017-08-10 | 2017-11-24 | 韩玲 | Poultry intestines body cleaning method |
| CN109463424A (en) * | 2017-09-08 | 2019-03-15 | 山阳县恒瑞肉制品有限公司 | A kind of method and casing of efficient removal primitive gut content |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140813 |
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| RJ01 | Rejection of invention patent application after publication |