CN106889156A - A kind of preparation method of Collagent casing for sausages - Google Patents
A kind of preparation method of Collagent casing for sausages Download PDFInfo
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- CN106889156A CN106889156A CN201510956529.5A CN201510956529A CN106889156A CN 106889156 A CN106889156 A CN 106889156A CN 201510956529 A CN201510956529 A CN 201510956529A CN 106889156 A CN106889156 A CN 106889156A
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C13/0013—Chemical composition of synthetic sausage casings
- A22C13/0016—Chemical composition of synthetic sausage casings based on proteins, e.g. collagen
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Abstract
The present invention relates to a kind of preparation method of Collagent casing for sausages, including the step of animal endothecium bark is carried out into acid treatment, acid treatment step therein is：Animal endothecium bark is soaked in the acid solution of 0.05~0.15N at a temperature of 5~20 DEG C.Preparation method of the invention is adapted to small-bore Collagent casing for sausages in preparation, on the basis of the advantage for retaining the original mouthfeel of casing, shrinkage factor and meat stuffing caking property, the quality of casing is further improved by controlling the process conditions of acid treatment, the cladding loss in preparation process is reduced, the mechanical performance of casing is improve.
Description
Technical field
The present invention relates to the preparation method of casing, specifically, it is related to a kind of preparation method of Collagent casing for sausages.
Background technology
Artificial Collagent casing for sausages is commercially produced and is widely used in meat-processing existing tens abroad
Year history, according to Animal Skin Collagen fiber degradation degree, homogenization degree, collagen shaping before water content, into
Type aftertreatment technology and casing performance, the mode of production of Collagent casing for sausages can be divided into dry production mode and
Two kinds of wet production mode.
Dry production mode is cladding collagenous fibres palliating degradation degree, homogenization degree is slightly lower, into procollagen type solid content
Water content is no less than 8~15%, is processed without fixative after shaping, is directly dried, and is relatively applied to and air-dries
Class bowel lavage.Wet production mode for when collagen makes cladding collagenous fibres palliating degradation degree, homogenization degree it is high, collagen
Solid content is relatively low before shaping, and less than 6%, fill material (i.e. casing) must be equipped with by one after shaping
The liquid bath of chemical hardening agent or tanning extracts carries out dipping bath, could be dried after sizing.
Chinese patent ZL200810116408.X discloses a kind of preparation side of medium and small diameter collagen protein casing
Method, mainly includes：Then the cleaning of animal endothecium bark, segmentation are carried out at alkali process, ferment treatment and acid successively
Reason, gained material carried out again after treatment collagen extraction, collagen roll into a ball to be formed, extrusion forming, curing it is fixed
The steps such as type obtain medium and small diameter collagen protein casing.Casing mouthfeel is tender and crisp obtained in the method, casing and meat stuffing
Preferably, film forming and mechanical strength are also preferable for viscous and property.
The content of the invention
Further to improve the performance of Collagent casing for sausages, it is an object of the invention to provide a kind of Collagent casing for sausages
Preparation method.
The Collagent casing for sausages preparation method that the present invention is provided, it is comprised the following steps：
(1) by the cleaning of animal endothecium bark, segmentation；
(2) step (1) gained animal endothecium bark is carried out into alkali process, ferment treatment and acid treatment successively；
(3) step (2) gained animal endothecium bark is cooled to less than 10 DEG C, shreds and roll in flakes, by high pressure
Silk quality fiber is extracted in filtering；
(4) it is derivative plain, oily to addition dietary fiber element in fiber obtained by step (3) or dietary fiber element while stirring
Fat liquor, control ph and water content, mixing and stirring is into collagen group；
(5) by the freezing of step (4) gained collagen group, extruding sprays tube, dries, and adds curing agent and increasing
Modeling agent processes to obtain casing semi-finished product；
(6) the casing semi-finished product obtained by step (5) are carried out into curing sizing, is divided by winding or covering contracting form
Section packaging；Or by the casing semi-finished product obtained by step (5) are by winding or cover after contracting form carries out segmentation packaging again
Carry out curing sizing；
The step of acid treatment is：By animal endothecium bark in the acid solution of 0.05~0.15N in 5~20 DEG C
At a temperature of soak.
Preferably, the step of acid treatment is：By animal endothecium bark in the acid solution of 0.05~0.15N in
Soaked at a temperature of 5~15 DEG C.
It is highly preferred that the step of acid treatment is：By animal endothecium bark in the acid solution of 0.05~0.15N
Soaked at a temperature of 5~10 DEG C.
Wherein, the acid solution is hydrochloric acid solution, lactic acid solution, acetum or its combination.
Wherein, the soak time is 3~15 hours, preferably 5~10 hours.
Wherein, alkali process described in step (2) are for process：Add the animal endothecium bark weight 100~200%
Milk of lime, at normal temperatures process 20~50 hours.
Wherein, ferment treatment process is described in step (2)：Add the animal endothecium bark weight 0.5~2%
Protease, is processed 3~6 hours at 25~35 DEG C；The protease is preferably pepsin, Papain
Enzyme or pancreatin.
Wherein, the shredding type described in step (3) be pelletizing, compressing tablet, cut mix, lapping mode or its combination.
Wherein, fat liquor is obtained as follows in the step (4)：Edible oil and fat are heated into it is liquid,
Water is added by edible oil and fat and water weight ratio 1: 1, is reheated, colloid mill emulsification；The edible oil and fat are hydrogen
Carburetion fat, margarine or shortening.
Wherein, in the step (4), 2.5~3.5, water content control is 86~95% for pH value control.
Wherein, when extruding sprays tube in the step (5), direct injection nozzle, single rotating nozzle are used
Or dual rotation type nozzle.
Wherein, curing agent is the NaHCO3 aqueous solution in the step (5)；Plasticizer be glycerine, sorbierite,
Portugal's D-mannitol or glucomannans.Preferably, the mass percent concentration of the NaHCO3 aqueous solution be 0.5~
1.0%；The plasticizer is that mass percent concentration is 5~10% aqueous solution.
Wherein, the process of step (6) the curing sizing is：8~40 are cured in 70~80 DEG C of curing chamber
Hour.
Wherein, contracting form is covered described in the step (6) to refer to by covering contracting equipment by the sausage casing contracting of long length
Into the tubular products of short length, specially：Ф 12mm sausage casings shorten tubular length 18~20cm, Ф into
13mm sausage casings shorten into tubular length 19~21cm, Ф 14mm sausage casings shorten into tubulose into length 20~
25cm, Ф 15mm sausage casings shorten tubulose into 20~26cm of length into, Ф 16mm sausage casings shorten into tubulose into
Length 22~27cm, Ф 17mm sausage casings shorten tubulose into 23~27cm of length, the contracting of Ф 18mm sausage casings into
Into tubulose into 24~28cm of length, Ф 19mm sausage casings shorten tubulose into 25~29cm of length, Ф 20mm into
Sausage casing shortens tubulose into 26~30cm of length into.
The composition of Collagent casing for sausages prepared by the above method is：Protein 40~65%, plasticizer 10~
20%, cellulose 5~15%, moisture content 15~25%, grease 2~10%.Its high temperature percent thermal shrinkage≤50%.
Preparation method of the invention is adapted to small-bore Collagent casing for sausages in preparation, is retaining the original mouth of casing
On the basis of the advantage of sense, shrinkage factor and meat stuffing caking property, further changed by controlling the process conditions of acid treatment
The quality of casing has been apt to it, has reduced the cladding loss in preparation process, has improve the mechanical performance of casing.
Specific embodiment
Following examples are used to illustrate the present invention, but are not limited to the scope of the present invention.
It is prepared by the Ф 13-20mm bores casing of embodiment 1：
Circulating water rinses net in taking the cow split skin 100kg inputs pond without tanning, except fleshing network, is divided into
10 ± 5cm2 skin bits, after pickling 2 days under 200kg milk of lime normal temperature, are cleaned with water, are added same with ox-hide
Etc. the water of weight, the pancreatin of 500g is added, processed 3 hours at 28 DEG C, it is 0.1N to clean up input concentration
Hydrochloric acid solution in be acidified at a temperature of 10 DEG C or so, treat that skin bit is changed into translucent after 6 hours, use
Clear water is washed 3 times, is washed down totally, is delivered to freezer and is cooled to below 5 DEG C of material temperature, and bulk is rubbed into meat grinder,
Then grind exhibition with grinder and be pressed into piece, high-pressure filteration extraction fiber is repeated multiple times, is subsequently poured into mixer, one
Side is stirred, while 1000g dietary fibers element, 4000g fat liquors, control water content are added 92% or so,
PH is sufficiently mixed into collagen group 2.7 ± 0.2, is stored in being put into freezer after high-pressure filteration.It is wherein oily
The preparation method of fat liquor is：Hydrogenated oil and fat is heated into it is liquid, in 1: 1 ratio add water, reheat,
Emulsified with colloid mill or homogenizer and obtained final product.
Collagen group is refrigerated to less than 10 DEG C, from after freezer taking-up, is placed into extruder straight through Ф 13-20mm
Spray formula nozzle (collagenous fibres are woven into 80~90 ° of arrangement tubes), (the collagenous fibres braiding of single rotating nozzle
Into 60~70 ° of cross arrangement tubes) or dual rotation type nozzle (collagenous fibres are woven into 30~60 ° of intersections
Arrangement tube) be sprayed into tube, subsequently into dry tunnel (its mainly by serve support casing roller,
Drive transmission device, hot-air drying device composition that casing is walked about) dry, quality is constantly sprayed in drying process
Percent concentration is the 0.5% NaHCO3 aqueous solution and glycerite that mass percent concentration is 5%, is done
It is dry after flatten winding, a part first pass through winding or set contracting equipment carry out segmentation packaging, then put to
70 DEG C of curing cabinets obtain finished product for 40 hours, and a part is first put to 70 DEG C of curing cabinets and obtains product in 38 hours, then
Carry out segmentation and pack to obtain finished product by winding or set contracting equipment.
The present embodiment casing is by covering the foldable tubular products into short length of contracting equipment.The concrete specification has：Ф
12mm sausage casings shorten tubular length 18~20cm, Ф 13mm sausage casings into and shorten 19~21cm of tubular length into,
Ф 14mm sausage casings shorten tubulose into 20~25cm of length into, Ф 15mm sausage casings shorten into tubulose into length 20~
26cm, Ф 16mm sausage casings shorten tubulose into 22~27cm of length into, Ф 17mm sausage casings shorten into tubulose into
Length 23~27cm, Ф 18mm sausage casings shorten tubulose into 24~28cm of length, the contracting of Ф 19mm sausage casings into
Into tubulose into 25~29cm of length, Ф 20mm sausage casings shorten tubulose into 26~30cm of length into.
Through inspection, Collagent casing for sausages obtained in above method, each composition (by quality) is：Protein 53%,
Glycerine 10.6%, cellulose 13.6%, moisture content 13.4%, grease 9.4%, high warm yield 38%.
It is prepared by the Ф 20-25mm bores casing of embodiment 2：
Circulating water rinses net in taking the cow split skin 100kg inputs pond without tanning, except fleshing network, is divided into
15 ± 5cm2 skin bits, with pickled 1 day under 180kg milk of lime normal temperature, add 100kg water after cleaning, add
The pepsin of 2000g, is processed 6 hours at 30 DEG C, and concentration is put into after cleaning up for the lactic acid of 0.5N is molten
It is acidified at a temperature of 8 DEG C or so in liquid, after about 8 hours, skin bit becomes translucent, is washed down with clear water,
Deliver to freezer to be cooled to below 5 DEG C of material temperature, cut with cutmixer and mix bulk, thin slice, high pressure are pressed into through roller
Filamentary fibers are extracted in filtering, are subsequently poured into mixer, while stirring, while adding 3000g edible fibers element
Nitrate, 1200g fat liquors, control water content, 3.1 ± 0.2, are sufficiently mixed in 91% or so, pH
Into collagen group, stored in being put into freezer after high-pressure filteration.The preparation method of wherein fat liquor is：By people
Make cream be heated into it is liquid, by 1：1 ratio adds water, reheats, and colloid mill or homogenizer emulsification are obtained final product.
Collagen group is refrigerated to less than 5 DEG C, and (collagenous fibres are compiled through Ф 20-25mm direct injections nozzle to put extruder into
Be made into 80~90 ° of arrangement tubes), (collagenous fibres are woven into 60~70 ° of cross arrangements to single rotating nozzle
Tube), dual rotation type nozzle (collagenous fibres are woven into 30~60 ° of cross arrangement tubes) be sprayed into pipe
Shape thing, into tunnel is dried, (it is mainly by playing support roller, the drive biography walked about of casing of supporting casing
Dynamic device, hot-air drying device composition) dry, constantly sprinkling mass percent concentration is 1% in drying process
The NaHCO3 aqueous solution and mass percent concentration are 10% sorbitol solution, and winding, one are flattened after drying
Part first passes through winding or set contracting equipment and carries out segmentation packaging, then puts to 80 DEG C of curing cabinets and obtains into for 30 hours
Product a, part is first put to 75 DEG C of curing cabinets and obtains within 25 hours product, then is divided by winding or covering contracting equipment
Section packs to obtain finished product.
The present embodiment casing is by covering the foldable tubular products into short length of contracting equipment.The concrete specification has：Ф
12mm sausage casings shorten tubular length 18~20cm, Ф 13mm sausage casings into and shorten 19~21cm of tubular length into,
Ф 14mm sausage casings shorten tubulose into 20~25cm of length into, Ф 15mm sausage casings shorten into tubulose into length 20~
26cm, Ф 16mm sausage casings shorten tubulose into 22~27cm of length into, Ф 17mm sausage casings shorten into tubulose into
Length 23~27cm, Ф 18mm sausage casings shorten tubulose into 24~28cm of length, the contracting of Ф 19mm sausage casings into
Into tubulose into 25~29cm of length, Ф 20mm sausage casings shorten tubulose into 26~30cm of length into.
Through inspection, medium and small diameter collagen protein casing obtained in above method, each composition is：Protein 45%,
Sorbierite 17%, cellulose 6.8%, moisture content 22.9%, grease 8.3%, high warm yield 36%.
It is prepared by the Ф 26-32mm bores casing of embodiment 3：
Circulating water rinses net in taking the cow split skin 100kg inputs pond without tanning, except fleshing network, is divided into
10 ± 5cm2 skin bits, with pickled 1 day under 200kg milk of lime normal temperature, add the water of 100kg after cleaning, plus
Enter the papain of 2000g, processed 6 hours at 25 DEG C, it is 0.5N's to clean up input concentration of hydrochloric acid
It is acidified at a temperature of 12 DEG C or so in acetum, after about 11 hours, skin bit becomes translucent, uses
Clear water wash 4 times, deliver to freezer and be cooled to below 5 DEG C of material temperature, be cut to meat grinder it is granular, through roll squeezer pressure
Flakiness, silk quality fiber is extracted through high-pressure filteration, pours into mixer, while stirring, while adding 2000g
Edible fibers element, 4800g fat liquors, control water content in 93% or so, pH 25 ± 0.1, fill
Divide and be mixed into collagen group, storage in freezer is put into after high-pressure filteration.The wherein preparation method of fat liquor
For：Shortening is heated into liquid, water is added in 1: 1 ratio, reheated, colloid mill or homogenizer
Emulsification is obtained final product.
Collagen group is refrigerated to less than 6 DEG C and takes out, and puts extruder into, uses Ф 26-32mm direct injection nozzle (glue
Fibrillation is woven into 80~90 ° of arrangement tubes) or single rotating nozzle (collagenous fibres are woven into 60~70 °
Cross arrangement tube) be sprayed into tube, into dry tunnel (its mainly by serve supporting casing roller,
Drive transmission device, hot-air drying device composition that casing is walked about) dry, quality is constantly sprayed in drying process
Percent concentration be 1% the NaHCO3 aqueous solution and glucomannans that mass percent concentration is 10% it is molten
Liquid, dry after flatten winding, a part first pass through winding or set contracting equipment carry out segmentation packaging, then put to
80 DEG C of curing cabinets obtain finished product for 30 hours, and a part is first put to 75 DEG C of curing cabinets and obtains product in 30 hours, then
Carry out segmentation and pack to obtain finished product by winding or set contracting equipment.
The present embodiment casing is by covering the foldable tubular products into short length of contracting equipment.The concrete specification has：Ф
12mm sausage casings shorten tubular length 18~20cm, Ф 13mm sausage casings into and shorten 19~21cm of tubular length into,
Ф 14mm sausage casings shorten tubulose into 20~25cm of length into, Ф 15mm sausage casings shorten into tubulose into length 20~
26cm, Ф 16mm sausage casings shorten tubulose into 22~27cm of length into, Ф 17mm sausage casings shorten into tubulose into
Length 23~27cm, Ф 18mm sausage casings shorten tubulose into 24~28cm of length, the contracting of Ф 19mm sausage casings into
Into tubulose into 25~29cm of length, Ф 20mm sausage casings shorten tubulose into 26~30cm of length into.
Through inspection, medium and small diameter collagen protein casing obtained in above method, each composition is：Protein 64%,
Glucomannans 10.2%, cellulose 9.8%, moisture content 13.6%, grease 2.4%, high warm yield 41%.
Comparative example
In addition to the temperature difference of acid treatment, the other the same as in Example 1 soaks animal at different temperatures respectively
Skin, (test of the anti-disconnected power in longitudinal direction and BURSTING STRENGTH is according to national standard for the albumen sausage casing performance test for obtaining
SB/T10373-2004) result is as shown in table 1.
Table 1
As shown in Table 1, acid treatment is carried out to Animal Skin at a temperature of 0-20 DEG C, cladding dissolution rate is relatively low, obtains
The casing performance for arriving preferably, can further improve the quality of Collagent casing for sausages.But acid treatment process 5 DEG C with
When lower, the energy consumption for temperature control is higher.Therefore, acid treatment is carried out at a temperature of 5-20 DEG C, the collagen egg for obtaining
White casing mechanical performance, cost are best.
Although above the present invention is described in detail with a general description of the specific embodiments,
But on the basis of the present invention, it can be made some modifications or improvements, this is to those skilled in the art aobvious
And be clear to.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to
The scope of protection of present invention.
Claims (9)
1. a kind of preparation method of Collagent casing for sausages, comprises the following steps：
(1) by the cleaning of animal endothecium bark, segmentation；
(2) step (1) gained animal endothecium bark is carried out into alkali process, ferment treatment and acid treatment successively；
(3) step (2) gained animal endothecium bark is cooled to less than 10 DEG C, shreds and roll in flakes, by high pressure
Silk quality fiber is extracted in filtering；
(4) it is derivative plain, oily to addition dietary fiber element in fiber obtained by step (3) or dietary fiber element while stirring
Fat liquor, control ph and water content, mixing and stirring is into collagen group；
(5) by the freezing of step (4) gained collagen group, extruding sprays tube, dries, and adds curing agent and increasing
Modeling agent processes to obtain casing semi-finished product；
(6) the casing semi-finished product obtained by step (5) are carried out into curing sizing, is divided by winding or covering contracting form
Section packaging；Or by the casing semi-finished product obtained by step (5) are by winding or cover after contracting form carries out segmentation packaging again
Carry out curing sizing；
The step of acid treatment is：By animal endothecium bark in the acid solution of 0.05~0.15N in 5~20 DEG C
At a temperature of soak.
2. preparation method according to claim 1, it is characterised in that be the step of the acid treatment：Will be dynamic
Thing endothecium bark is in the acid solution of 0.05~0.15N in immersion at 5~15 DEG C；Preferably, the acid solution is
Hydrochloric acid solution, lactic acid solution, acetum or its combination.
3. preparation method according to claim 1 and 2, it is characterised in that the soak time is 3~10
Hour.
4. preparation method according to claim 1, it is characterised in that ferment treatment process is described in step (2)：
The protease of the animal endothecium bark weight 0.5~2% is added, is processed 3~6 hours at 25~35 DEG C；Institute
State protease preferably pepsin, papain or pancreatin.
5. preparation method according to claim 1, it is characterised in that the shredding type described in step (3) is
Pelletizing, compressing tablet, cut mix, lapping mode or its combination.
6. preparation method according to claim 1, it is characterised in that fat liquor is pressed in the step (4)
Method is stated to be obtained：Edible oil and fat are heated into liquid, water are added by edible oil and fat and water weight ratio 1: 1,
Reheat, colloid mill emulsification；The edible oil and fat are hydrogenated oil and fat, margarine or shortening.
7. preparation method according to claim 1, it is characterised in that curing agent is in the step (5)
The NaHCO3 aqueous solution；Plasticizer is glycerine, sorbierite, Portugal's D-mannitol or glucomannans.
8. preparation method according to claim 1, it is characterised in that the process of step (6) the curing sizing
For：Cured 8~40 hours in 70~80 DEG C of curing chamber.
9. preparation method according to claim 1, it is characterised in that contracting form is covered described in the step (6)
The sausage casing of long length is shortened into finger the tubular products of short length by covering contracting equipment, specially：Ф12mm
Sausage casing shortens tubular length 18~20cm, Ф 13mm sausage casings into and shortens tubular length 19~21cm, Ф into
14mm sausage casings shorten tubulose into 20~25cm of length into, Ф 15mm sausage casings shorten into tubulose into length 20~
26cm, Ф 16mm sausage casings shorten tubulose into 22~27cm of length into, Ф 17mm sausage casings shorten into tubulose into
Length 23~27cm, Ф 18mm sausage casings shorten tubulose into 24~28cm of length, the contracting of Ф 19mm sausage casings into
Into tubulose into 25~29cm of length, Ф 20mm sausage casings shorten tubulose into 26~30cm of length into.
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| CN201510956529.5A CN106889156A (en) | 2015-12-18 | 2015-12-18 | A kind of preparation method of Collagent casing for sausages |
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| CN201510956529.5A CN106889156A (en) | 2015-12-18 | 2015-12-18 | A kind of preparation method of Collagent casing for sausages |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077095A (en) * | 2018-09-29 | 2018-12-25 | 顺平县志肠衣技术开发有限公司 | A kind of preparation process of dried tubed casing |
| CN109953107A (en) * | 2017-12-14 | 2019-07-02 | 汤萍 | A kind of air-dry sausage casing and preparation method thereof, saves salt at color stabilizer |
-
2015
- 2015-12-18 CN CN201510956529.5A patent/CN106889156A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953107A (en) * | 2017-12-14 | 2019-07-02 | 汤萍 | A kind of air-dry sausage casing and preparation method thereof, saves salt at color stabilizer |
| CN109077095A (en) * | 2018-09-29 | 2018-12-25 | 顺平县志肠衣技术开发有限公司 | A kind of preparation process of dried tubed casing |
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Application publication date: 20170627 |