CN109907249A - A kind of genuine intestines and preparation method thereof - Google Patents
A kind of genuine intestines and preparation method thereof Download PDFInfo
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- CN109907249A CN109907249A CN201811396142.9A CN201811396142A CN109907249A CN 109907249 A CN109907249 A CN 109907249A CN 201811396142 A CN201811396142 A CN 201811396142A CN 109907249 A CN109907249 A CN 109907249A
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Abstract
The present invention relates to sausage fields; more particularly to a kind of genuine intestines and preparation method thereof; genuine intestines include meat stuffing and casing; the meat stuffing includes following components, and pork, shrimp, smart fat, monosodium glutamate, white granulated sugar, edible salt, the double starch adipates of acetylation, sodium tripolyphosphate, calgon and phosphoric acid are received；The casing includes following components in parts by weight, seaweed sulfide polysaccharide, standing grain worm extract collagen, konjac glucomannan, sodium carboxymethylcellulose, hydroxypropyl PASELLI EASYGEL and glycerol.Prepared genuine intestines elasticity is good, nutritive proportion is good, wherein casing has preferable elasticity, retractility, gas permeability.
Description
Technical field
The present invention relates to sausage fields, and in particular to a kind of genuine intestines and preparation method thereof.
Background technique
Genuine intestines are derived from the sausage of TaiWan, China, have convenient, full of nutrition, unique flavor, it is easy to carry and
It is the features such as preservation, deep to be liked by the majority of consumers.
The production of genuine intestines, traditional way are made of meat stuffings using pork, are thought from Traditional Chinese Medicine, pork was taken in
Cause moisture overweight, modern nutriology is thought, the intake of pork also supplements the fat in pork supplemented with protein, especially more
It is saturated fatty acid, simple pork intake threatens to human health.
In addition, the production of genuine intestines casing is usually that animal large intestine is made, large intestine is the digestive organs for belonging to animal, is easy
Many harmful substances, such as heavy metal, biotoxin are accumulated, if cleaning is not clean, casing is made, not only influences the product of casing
Matter causes health threat to human body.Someone uses collagen as casing, and single collagen is unfavorable for as casing
It promotes.
Standing grain worm, scientific name Tylorrhynchus heter Ochatetus belong to annelid, and Polychaeta is aquatic animal, the long standing grain worm like centipede, cooked of shape
Connect alms bowl baking after slightly cool again, then just gives out a burst of odd fragrant.Chinese medicine is the entirety of Nereidae animal Tylorrhynchus heter Ochatetus, major function
For tonifying spleen and stomach, green blood, dampness removing, row urine；Warm stomach, tonifying Qi, less plus vinegar is good.Genuine intestines are made in standing grain worm, do not there is relevant report
And document.
Summary of the invention
(1) technical problems to be solved
In order to solve the above problem of the prior art, the present invention provides a kind of genuine intestines and preparation method thereof, prepared
Genuine intestines elasticity is good, nutritive proportion is good, wherein casing has preferable elasticity, retractility, gas permeability.
(2) technical solution
In order to achieve the above object, the main technical schemes that the present invention uses include:
A kind of genuine intestines comprising meat stuffing and casing, the meat stuffing include following components in parts by weight, and 30~40
Part pork, 35~40 portions of shrimp, 5~10 parts of smart fats, 2~3 portions of monosodium glutamates, 2~3 portions of white granulated sugars, 2~3 portions of edible salts, 50~60 ‰
The double starch adipates of acetylation, 1~2 ‰ sodium tripolyphosphates, 0.8~0.9 ‰ calgons and 0.7~0.9 ‰ phosphoric acid are received；
The casing includes following components in parts by weight, and 25~45 parts of seaweed sulfide polysaccharide, standing grain worm extract 30~
35 parts, 10~25 parts of collagen, 5~15 parts of konjac glucomannan, 2~5 parts of sodium carboxymethylcellulose, two starch phosphate of hydroxypropyl
1~5 part and 0.1~0.3 part of glycerol of ester.
The meat stuffing that the present invention uses above-mentioned formula to be prepared into, the nutritive proportion and elasticity of meat stuffing all reach preferable shape
State.The casing that above-mentioned formula is prepared into, casing have preferable elasticity, retractility and gas permeability.
As in currently preferred technical solution, the meat stuffing includes following components in parts by weight, and 33 parts~38
Portion pork, 37 parts~38 portions shrimp, 6~9 parts of smart fats, 2.3 parts~2.8 portions monosodium glutamates, 2.3 parts~2.8 portions white granulated sugars, 2.2 parts~
2.7 portions of edible salts, 50~60 ‰ acetylations double starch adipate, 1~2 ‰ sodium tripolyphosphates, 0.8~0.9 ‰ hexa metaphosphoric acids
Sodium, 0.7~0.9 ‰ phosphoric acid are received；
The casing includes following components in parts by weight, and 28~43 parts of seaweed sulfide polysaccharide, standing grain worm extract 32~
34 parts, 12~20 parts of collagen, 7~10 parts of konjac glucomannan, 3~4 parts of sodium carboxymethylcellulose, two starch phosphate of hydroxypropyl
2~4 parts and 0.15~0.25 part of glycerol of ester.
By casing made of seaweed sulfide polysaccharide, standing grain worm extract, konjac glucomannan incorporating collagen albumen, there is preferable bullet
Property；Wherein, seaweed sulfide polysaccharide can protect collagen, prevent the oxidation of collagen, reduce because of collagen shakiness
Determine the unstable of caused casing elasticity；It can effectively prevent the generation of meat nitrite.And standing grain worm extract and other fragrance
Substance collaboration superposition generate seafood delicate flavour, thus reduce indirectly food additives in other preparation steps of genuine intestines (preservative,
Essence) addition or additive amount, prevent from adding improper increased potential security risk because of food additives, reduce food additives
Addition cost.Edible essence can be added in casing in right amount, the additive amount of edible essence is 0.002~0.01 part.
As in currently preferred technical solution, the meat stuffing includes following components in parts by weight, 35 portions of porks,
37.5 portions of shrimp, 8 parts of smart fats, 2.5 portions of monosodium glutamates, 2.5 portions of white granulated sugars, 2.6 portions of edible salts, the double starch adipic acids of 56 ‰ acetylations
Ester, 1.5 ‰ sodium tripolyphosphates, 0.88 ‰ calgons, 0.8 ‰ phosphoric acid are received；
The casing includes following components in parts by weight, 40 parts of seaweed sulfide polysaccharide, 33 parts of standing grain worm extract, fish-skin
16 parts of collagen, 8 parts of konjac glucomannan, 3.5 parts of sodium carboxymethylcellulose, 3 parts of hydroxypropyl PASELLI EASYGEL and 0.2 part of glycerol.
As in currently preferred technical solution, the seaweed sulfide polysaccharide is the seaweed after sulfur-containing compound is adornd
Polysaccharide, the sulfur-containing compound are cysteine and methionine.
The preparation method of genuine intestines in above scheme comprising following steps,
S1: thawing, and pork, shrimp and smart fat are soaked in 0~4 DEG C of cold water, thawed 3~5 hours,
S2: rubbing stirring, and slurry is made with smart fat rubbing in the pork after defrosting using meat grinder, obtains meat slurry,
S3: by meat slurry and the monosodium glutamates of corresponding parts by weight, pure water, white granulated sugar, edible salt, the double starch adipates of acetylation,
Sodium tripolyphosphate, calgon and phosphoric acid are received, and are uniformly mixed, and are placed in marinated library and pickle 10~12 hours, marinated temperature
It is -2~-4 DEG C,
S4: the meat pickled slurry is formed by sizing in tank intestines machine tank to casing, the boiling in steam box, and boiling temperature is
70~75 DEG C, the time is 20~40 minutes, obtains crude product,
S5: it by the cooling room temperature of crude product, and is placed in -30 DEG C~-40 DEG C of quick freezing repository, its central temperature is made in 30 minutes
- 5 DEG C are dropped to from -1 DEG C, and it is formed by ice crystal diameter less than 100 μm, and reach by 1 hour quick-frozen rear center's temperature -
18 DEG C hereinafter,
S6: before packaging material after disinfection by ultraviolet light 0.5 hour, being packed at 20 DEG C~25 DEG C of environment temperature,
S7: through cold chain transportation after packaging, -15 DEG C of transport temperature or less.
The preparation method of the casing is,
Step 1: the water of the standing grain worm extract of corresponding parts by weight, collagen, konjac glucomannan and same parts by weight is mixed
It closes uniformly, temperature is adjusted between 35~40 DEG C, PH is adjusted between 7.3~7.8, is kept for 18~25 minutes, and ethyl alcohol is added
High-speed stirred uniformly mixes, and adding sodium trimetaphosphate and glycerol, full and uniformization obtains mixed liquor again,
Step 2: seaweed sulfide polysaccharide, sodium carboxymethylcellulose and hydroxypropyl PASELLI EASYGEL adjust temperature 30
Between~36 DEG C, PH is adjusted between 6.3~6.8, is kept for 18~25 minutes, is obtained body fluid before casing,
Step 3: body fluid before casing is placed in casing mold, its uniformly continuous is sprayed into magnesium hydroxide solion,
And 100 DEG C of 1~3min of vapor heat-shaping are to get casing precursor,
Casing precursor: being soaked in the mixed liquor of the seaweed sulfide polysaccharide and standing grain worm extract by step 4, and 20~30 points
Clock obtains casing in dry 5~6 hours.
The casing of above-mentioned preparation method preparation has preferable elasticity, retractility, wherein first by standing grain worm extract, fish glue from skin
Former albumen, konjac glucomannan make to keep stable crosslinked action by hydrogen bond between substance two-by-two by ethyl alcohol uniformly mixedization, are formed
Stable system is then added the substances such as seaweed sulfide polysaccharide, standing grain worm extract, collagen, is quickly formed stable
System is uniformly mixed by substep, ultimately forms new stabilising system, stablized and be crosslinked body fluid before stronger casing.
The seaweed sulfide polysaccharide of above-mentioned addition impart casing improve casing elasticity, retractility, and its have reduction,
The properties such as antibacterial, the synergistic effect with other substances greatly prevent the oxidation of casing elasticity, retractility substance and nutrition, protect
It is fixed to keep steady.
The preparation method of the standing grain worm extract is,
(1) after standing grain worm spot being cleared up, with distilled water flushing 3~5 minutes,
(2) by standing grain worm vacuum freeze drying, 60 meshes is then smashed it through and obtain standing grain worm powder,
(3) water that 2~4 times of its weight is added in standing grain worm powder is diluted, acetic acid is added and adjusts pH3~5, controlled at
25~30 DEG C, acidolysis 24~36 hours, standing grain worm hydrolyzate is obtained,
(4) standing grain worm hydrolyzate obtained above is heated to 100 DEG C, and keeps 15~20min,
(5) using the solid substance in 400 mesh filtering standing grain worm hydrolyzate, hydrolyzed liquid is obtained,
(6) hydrolyzed liquid is added to the glucose of 0.5 part of its weight, 100 DEG C of heating 30min obtain standing grain worm extract.
It is applied to the preparation of genuine intestines casing by standing grain worm extract prepared by above-mentioned preparation method, our experiments show that, it mentions
The nutrition and elasticity, retractility of its high casing.
(3) beneficial effect
The beneficial effects of the present invention are:
1. the present invention provides a kind of genuine intestines and preparation method thereof, meat stuffing major ingredient is pork and shrimp, balance ocean and
The taste nutrition of land meat, enriches the level of fragrance and delicate flavour.
2. the present invention will vulcanize algal polysaccharides, standing grain worm extract, konjac glucomannan incorporating collagen protein exhibits synergistic effect, it is made
Casing, have atomic small hole, elasticity, retractility, gas permeability by force and nutrient health, more dissemination, production side
Method is simple.Using vulcanization algal polysaccharides, it can be effectively prevent the generation of meat nitrite, enhance absorption of the casing to nutriment
Property keeps casing and being bonded for meat stuffing closer, to improve its mouthfeel.
3. the standing grain worm extract fragrance added in casing of the present invention is peculiar, this is cooperateed with and passed through with the substance in other ingredients
Prepared by the preparation method of invention, assign the unique taste of genuine intestines as the main structure of casing and increase its main structure
Draftability.
Specific embodiment
In order to preferably explain the present invention, in order to understand, below by specific embodiment, present invention work is retouched in detail
It states.
Embodiment 1:
A kind of genuine intestines comprising meat stuffing and casing,
The meat stuffing includes following components in parts by weight, 30 portions of porks, 35 portions of shrimp, 5 parts of smart fats, 2 parts of monosodium glutamates, 2
Portion white granulated sugar, 2 portions of edible salts, the double starch adipates of 50 ‰ acetylations, 1 ‰ sodium tripolyphosphates, 0.8 ‰ calgons,
0.7 ‰ phosphoric acid are received；The casing includes following components in parts by weight, 25 parts of seaweed sulfide polysaccharide, 30 parts of standing grain worm extract,
10 parts of collagen, 5 parts of konjac glucomannan, 2 parts of sodium carboxymethylcellulose, 1 part of hydroxypropyl PASELLI EASYGEL and glycerol 0.1
Part.
Above-mentioned seaweed sulfide polysaccharide is the algal polysaccharides after sulfur-containing compound is adornd, and the sulfur-containing compound is cysteine
And methionine, the algal polysaccharides are fucose.Wherein, seaweed sulfide polysaccharide is the preparation method comprises the following steps: fucose and EDAC are pressed
According to the weight ratio mixing of 1:100, and distilled water dissolution is added, the solution that fucose concentration is 1.3 is made；By methionine with
EDAC after activation is uniformly mixed according to the ratio of 1:1.5, and the hydrochloric acid solution regulation system pH value of 0.15mol/L is added 3.8；
After standing reaction 1h, aqueous slkali regulation system PH is 5.6, the reaction was continued 2h, and after reaction, place the product in mistakes in ethanol solution
Liquid is filtered, the hydrochloric acid solution of 2mmol/L, the hydrochloric acid solution of the 2mmol/L containing physiological saline, containing physiological saline are successively used
The hydrochloric acid solution of 0.8mmol/L, dialysis treatment 1.5h, distilled water obtain seaweed sulfide polysaccharide after being cleaned and dried respectively.
The step of above-mentioned genuine intestines are carried out by next coming in order preparation,
S1: the preparation of standing grain worm extract,
After the cleaning of standing grain worm spot, with distilled water flushing 3 minutes, then vacuum freeze drying smashed it through 60 meshes
Standing grain worm powder is obtained, the water that 2 times of its weight is added in standing grain worm powder is diluted, acetic acid is added and adjusts pH3, controlled at 25 DEG C,
Acidolysis 24 hours, standing grain worm hydrolyzate is obtained, standing grain worm hydrolyzate is heated to 100 DEG C, and keeps 15min, filters standing grain worm water using 400 mesh
The solid substance in liquid is solved, hydrolyzed liquid is obtained, hydrolyzed liquid is added to the glucose of 0.5 part of its weight, 100 DEG C of heating 30min,
Standing grain worm extract is obtained, it is spare.
S2: casing preparation,
Mixture will be obtained by standing grain worm extract, collagen and the konjac glucomannan of recipe ratio parts by weight, mixing is added
The water of the same parts by weight of object is uniformly mixed, and temperature is adjusted between 35 DEG C, and PH is adjusted to 7.3, keeps reaction 18 minutes, is added
Ethyl alcohol high-speed stirred uniformly mixes, and adding sodium trimetaphosphate and glycerol, full and uniformization obtains mixed liquor again.Above-mentioned match is added
The seaweed sulfide polysaccharide, sodium carboxymethylcellulose and hydroxypropyl PASELLI EASYGEL of parts by weight in side adjust temperature at 30 DEG C
Between, PH is adjusted between 6.3, is kept for 18 minutes, is obtained body fluid before casing；Body fluid before casing is placed in casing mold, it will
Its uniformly continuous sprays into magnesium hydroxide solion, and 100 DEG C of vapor heat-shaping 1min are to get casing precursor；By intestines
Clothing precursor is immersed in the solution made of seaweed sulfide polysaccharide, standing grain worm extract and distilled water 1:1:1 by weight, impregnates 20 points
Clock takes out 30 DEG C of dryings and obtains casing in 5 hours, spare.
S3: meat stuffing prepares,
Pork, shrimp and smart fat are soaked in 0 DEG C of cold water, thaws 3 hours, rubs stirring, will be solved using meat grinder
Slurry is made in pork after jelly and smart fat rubbing, obtains meat slurry, by meat slurry and the monosodium glutamate, pure for pressing parts by weight described in above-mentioned formula
Water, white granulated sugar, edible salt, the double starch adipates of acetylation, sodium tripolyphosphate, calgon and phosphoric acid are received, and are uniformly mixed,
It is placed in marinated library and pickles 10 hours, marinated temperature is -2 DEG C；The meat pickled slurry is formed in tank intestines machine tank to casing,
The boiling in steam box, boiling temperature are 70 DEG C, and the time is 20 minutes, obtain crude product, by the cooling room temperature of crude product, and are placed on -30 DEG C
Quick freezing repository in, so that its central temperature is dropped to -5 DEG C from -1 DEG C in 30 minutes, and it is formed by ice crystal diameter less than 100 μ
M, and reaching -18 DEG C or less by 1 hour quick-frozen rear center's temperature.Use the food after disinfection by ultraviolet light 0.5 hour
Grade packaging material packaging, pack environment temperature are 20 DEG C~25 DEG C.Through cold chain transportation after packaging, -15 DEG C of transport temperature or less.
Embodiment 2:
A kind of genuine intestines comprising meat stuffing and casing, the meat stuffing include following components in parts by weight, 40 portions of pigs
Meat, 40 portions of shrimp, 10 parts of smart fats, 3 portions of monosodium glutamates, 3 portions of white granulated sugars, 3 portions of edible salts, 60 ‰ acetylations double starch adipates, 2 ‰
Sodium tripolyphosphate, 0.9 ‰ calgons, 0.9 ‰ phosphoric acid are received；The casing includes following components in parts by weight, seaweed
45 parts of sulfide polysaccharide, 35 parts of standing grain worm extract, 25 parts of collagen, 15 parts of konjac glucomannan, 5 parts of sodium carboxymethylcellulose, hydroxyl
5 parts and 0.3 part of glycerol of propyl PASELLI EASYGEL.
Above-mentioned seaweed sulfide polysaccharide is the algal polysaccharides after sulfur-containing compound is adornd, and the sulfur-containing compound is cysteine
And methionine, the algal polysaccharides are fucose.Wherein, seaweed sulfide polysaccharide is the preparation method comprises the following steps: fucose and EDAC are pressed
According to the weight ratio mixing of 1:100, and distilled water dissolution is added, the solution that fucose concentration is 1.3 is made；By methionine and work
EDAC after change is uniformly mixed according to the ratio of 1:1.5, and the hydrochloric acid solution regulation system pH value of 0.15mol/L is added 3.8；It is quiet
After setting reaction 1h, aqueous slkali regulation system PH is 5.6, the reaction was continued 2h, and after reaction, place the product in filter in ethanol solution
Fall liquid, successively uses the hydrochloric acid solution of 2mmol/L, the hydrochloric acid solution of the 2mmol/L containing physiological saline, containing physiological saline
The hydrochloric acid solution of 0.8mmol/L, dialysis treatment 1.5h, distilled water obtain seaweed sulfide polysaccharide after being cleaned and dried respectively.
The step of above-mentioned genuine intestines are carried out by next coming in order preparation,
S1: the preparation of standing grain worm extract,
After the cleaning of standing grain worm spot, with distilled water flushing 5 minutes, then vacuum freeze drying smashed it through 60 meshes
Standing grain worm powder is obtained, the water that 4 times of its weight is added in standing grain worm powder is diluted, acetic acid is added and is adjusted to pH5, controlled at 30
DEG C, acidolysis 36 hours, standing grain worm hydrolyzate is obtained, standing grain worm hydrolyzate is heated to 100 DEG C, and keeps 20min, filters standing grain using 400 mesh
Solid substance in worm hydrolyzate, obtains hydrolyzed liquid, and hydrolyzed liquid is added to the glucose of 0.5 part of its weight, 100 DEG C of heating
30min obtains standing grain worm extract, spare.
S2: casing preparation,
Mixture will be obtained by standing grain worm extract, collagen and the konjac glucomannan of recipe ratio parts by weight, mixing is added
The water of the same parts by weight of object is uniformly mixed, and temperature is adjusted between 40 DEG C, and PH is adjusted to 7.8, is kept for 25 minutes, and ethyl alcohol is added
High-speed stirred uniformly mixes, and adding sodium trimetaphosphate and glycerol, full and uniformization obtains mixed liquor again.It is added in above-mentioned formula
Seaweed sulfide polysaccharide, sodium carboxymethylcellulose and the hydroxypropyl PASELLI EASYGEL of parts by weight adjust temperature between 36 DEG C,
PH is adjusted to 6.8, is kept for 25 minutes, obtains body fluid before casing；Body fluid before casing is placed in casing mold, by its uniformly continuous
It sprays into magnesium hydroxide solion, and 100 DEG C of vapor heat-shaping 3min are to get casing precursor: casing precursor is submerged
It in the solution made of seaweed sulfide polysaccharide, standing grain worm extract and distilled water 1:1:1 by weight, impregnates 30 minutes, dry 6 is small
When obtain casing, it is spare.
S3: meat stuffing prepares,
Pork, shrimp and smart fat are soaked in 4 DEG C of cold water, thawed 5 hours,
Stirring is rubbed, slurry is made with smart fat rubbing in the pork after defrosting using meat grinder, meat slurry is obtained, by meat slurry and phase
Answer monosodium glutamate, pure water, white granulated sugar, edible salt, acetylation double starch adipate, sodium tripolyphosphate, the calgons of parts by weight
It receives, is uniformly mixed with phosphoric acid, be placed in marinated library and pickle 12 hours, marinated temperature is -4 DEG C；The meat pickled is starched through tank
It is formed in intestines machine tank to casing, the boiling in steam box, boiling temperature is 75 DEG C, and the time is 40 minutes, obtains crude product；Crude product is cold
But room temperature, and be placed in -40 DEG C of quick freezing repository, so that its central temperature is dropped to -5 DEG C from -1 DEG C in 30 minutes, and it is formed
Ice crystal diameter less than 100 μm, and reaching -18 DEG C or less by 1 hour quick-frozen rear center's temperature.Using ultraviolet
Food-grade packaging material after line sterilizes 0.5 hour is packed, and pack environment temperature is 25 DEG C.Through cold chain transportation, transport after packaging
- 15 DEG C of temperature or less.
A kind of embodiment 3: genuine intestines comprising meat stuffing and casing, the meat stuffing include following components in parts by weight,
35 portions of porks, 37.5 portions of shrimp, 8 parts of smart fats, 2.5 portions of monosodium glutamates, 2.5 portions of white granulated sugars, 2.6 portions of edible salts, the double shallow lakes of 56 ‰ acetylations
Powder adipate ester, 1.5 ‰ sodium tripolyphosphates, 0.88 ‰ calgons, 0.8 ‰ phosphoric acid receive,；The casing includes with parts by weight
The following components of meter, 40 parts of seaweed sulfide polysaccharide, 33 parts of standing grain worm extract, 16 parts of collagen, 8 parts of konjac glucomannan, carboxylic first
3.5 parts of base sodium cellulosate, 3.5 parts of hydroxypropyl PASELLI EASYGEL and 0.2 part of glycerol.
Above-mentioned seaweed sulfide polysaccharide is the algal polysaccharides after sulfur-containing compound is adornd, and the sulfur-containing compound is cysteine
And methionine, the algal polysaccharides are fucose.Wherein, seaweed sulfide polysaccharide is the preparation method comprises the following steps: fucose and EDAC are pressed
According to the weight ratio mixing of 1:100, and distilled water dissolution is added, the solution that fucose concentration is 1.3 is made；By methionine and work
EDAC after change is uniformly mixed according to the ratio of 1:1.5, and the hydrochloric acid solution regulation system pH value of 0.15mol/L is added 3.8；It is quiet
After setting reaction 1h, aqueous slkali regulation system PH is 5.6, the reaction was continued 2h, and after reaction, place the product in filter in ethanol solution
Fall liquid, successively uses the hydrochloric acid solution of 2mmol/L, the hydrochloric acid solution of the 2mmol/L containing physiological saline, containing physiological saline
The hydrochloric acid solution of 0.8mmol/L, dialysis treatment 1.5h, distilled water obtain seaweed sulfide polysaccharide after being cleaned and dried respectively.
The step of above-mentioned genuine intestines are carried out by next coming in order preparation,
S1: the preparation of standing grain worm extract,
After the cleaning of standing grain worm spot, with distilled water flushing 4 minutes, then vacuum freeze drying smashed it through 60 meshes
Standing grain worm powder is obtained, the water that 3 times of its weight is added in standing grain worm powder is diluted, acetic acid is added and adjusts pH4, controlled at 28 DEG C,
Acidolysis 30 hours, standing grain worm hydrolyzate is obtained, standing grain worm hydrolyzate is heated to 100 DEG C, and keeps 18min, filters standing grain worm water using 400 mesh
The solid substance in liquid is solved, hydrolyzed liquid is obtained, hydrolyzed liquid is added to the glucose of 0.5 part of its weight, 100 DEG C of heating 30min,
Standing grain worm extract is obtained, it is spare.
S2: casing preparation,
Mixture will be obtained by standing grain worm extract, collagen and the konjac glucomannan of recipe ratio parts by weight, mixing is added
The water of the same parts by weight of object is uniformly mixed, and temperature is adjusted between 37 DEG C, and PH is adjusted to 75, is kept for 21 minutes, and ethyl alcohol is added
High-speed stirred uniformly mixes, and adding sodium trimetaphosphate and glycerol, full and uniformization obtains mixed liquor again.It is added in above-mentioned formula
Seaweed sulfide polysaccharide, sodium carboxymethylcellulose and the hydroxypropyl PASELLI EASYGEL of parts by weight adjust temperature between 33 DEG C,
PH is adjusted 6.5, is kept for 21 minutes, is obtained body fluid before casing；Body fluid before casing is placed in casing mold, by its uniformly continuous
It sprays into magnesium hydroxide solion, and 100 DEG C of vapor heat-shaping 2min are to get casing precursor: casing precursor is submerged
It in the solution made of seaweed sulfide polysaccharide, standing grain worm extract and distilled water 1:1:1 by weight, impregnates 25 minutes, dry 5.5
Hour obtains casing, spare.
S3: meat stuffing prepares,
Pork, shrimp and smart fat are soaked in 2 DEG C of cold water, thawed 4 hours,
Stirring is rubbed, slurry is made with smart fat rubbing in the pork after defrosting using meat grinder, meat slurry is obtained, by meat slurry and phase
Answer monosodium glutamate, pure water, white granulated sugar, edible salt, acetylation double starch adipate, sodium tripolyphosphate, the calgons of parts by weight
It receives, is uniformly mixed with phosphoric acid, be placed in marinated library and pickle 11 hours, marinated temperature is -3 DEG C；The meat pickled is starched through tank
It is formed in intestines machine tank to casing, the boiling in steam box, boiling temperature is 73 DEG C, the time 36 minutes, obtains crude product；Crude product is cooling
Room temperature, and be placed in -36 DEG C of quick freezing repository, so that its central temperature is dropped to -5 DEG C from -1 DEG C in 30 minutes, and it is formed by
Ice crystal diameter is reaching -18 DEG C or less by 1 hour quick-frozen rear center's temperature less than 100 μm.Using disappearing in ultraviolet light
Food-grade packaging material packaging of the poison after 0.5 hour, pack environment temperature is 23 DEG C.Through cold chain transportation, transport temperature-after packaging
15 DEG C or less.
A kind of embodiment 5: genuine intestines comprising meat stuffing and casing, the meat stuffing include following components in parts by weight,
33 portions of porks, 38 portions of shrimp, 6 parts of smart fats, 2.8 portions of monosodium glutamates, 2.3 portions of white granulated sugars, 2.7 portions of edible salts, the double starch of 50 ‰ acetylations
Adipate ester, 2 ‰ sodium tripolyphosphates, 0.8 ‰ calgons, 0.9 ‰ phosphoric acid are received；The casing include in parts by weight with
Lower component, 43 parts of seaweed sulfide polysaccharide, 32 parts of standing grain worm extract, 20 parts of collagen, 10 parts of konjac glucomannan, carboxymethyl are fine
Plain 3 parts of the sodium of dimension, 4 parts of hydroxypropyl PASELLI EASYGEL and 0.15 part of glycerol.
Above-mentioned seaweed sulfide polysaccharide is the algal polysaccharides after sulfur-containing compound is adornd, and the sulfur-containing compound is cysteine
And methionine, the algal polysaccharides are fucose.Wherein, seaweed sulfide polysaccharide is the preparation method comprises the following steps: fucose and EDAC are pressed
According to the weight ratio mixing of 1:100, and distilled water dissolution is added, the solution that fucose concentration is 1.3 is made；By methionine and work
EDAC after change is uniformly mixed according to the ratio of 1:1.5, and the hydrochloric acid solution regulation system pH value of 0.15mol/L is added 3.8；It is quiet
After setting reaction 1h, aqueous slkali regulation system PH is 5.6, the reaction was continued 2h, and after reaction, place the product in filter in ethanol solution
Fall liquid, successively uses the hydrochloric acid solution of 2mmol/L, the hydrochloric acid solution of the 2mmol/L containing physiological saline, containing physiological saline
The hydrochloric acid solution of 0.8mmol/L, dialysis treatment 1.5h, distilled water obtain seaweed sulfide polysaccharide after being cleaned and dried respectively.
The step of above-mentioned genuine intestines are carried out by next coming in order preparation,
S1: the preparation of standing grain worm extract,
After the cleaning of standing grain worm spot, with distilled water flushing 4.5 minutes, then vacuum freeze drying smashed it through 60 mesh
Sieve obtains standing grain worm powder, and the water that 2.1 times of its weight is added in standing grain worm powder is diluted, and acetic acid is added and adjusts pH4, controlled at 28
DEG C, acidolysis 25 hours, standing grain worm hydrolyzate is obtained, standing grain worm hydrolyzate is heated to 100 DEG C, and keeps 19min, filters standing grain using 400 mesh
Solid substance in worm hydrolyzate, obtains hydrolyzed liquid, and hydrolyzed liquid is added to the glucose of 0.5 part of its weight, 100 DEG C of heating
30min obtains standing grain worm extract, spare.
S2: casing preparation,
Mixture will be obtained by standing grain worm extract, collagen and the konjac glucomannan of recipe ratio parts by weight, mixing is added
The water of the same parts by weight of object is uniformly mixed, and temperature is adjusted between 36 DEG C, and PH is adjusted to 7.7, is kept for 23 minutes, and ethyl alcohol is added
High-speed stirred uniformly mixes, and adding sodium trimetaphosphate and glycerol, full and uniformization obtains mixed liquor again.It is added in above-mentioned formula
Seaweed sulfide polysaccharide, sodium carboxymethylcellulose and the hydroxypropyl PASELLI EASYGEL of parts by weight adjust temperature between 32 DEG C,
PH is adjusted 6.6, is kept for 20 minutes, is obtained body fluid before casing；Body fluid before casing is placed in casing mold, by its uniformly continuous
It sprays into magnesium hydroxide solion, and 100 DEG C of vapor heat-shaping 2.5min are to get casing precursor: casing precursor is soaked
Not in the solution made of seaweed sulfide polysaccharide, standing grain worm extract and distilled water 1:1:1 by weight, impregnate 22 minutes, it is dry
Obtain casing within 5.8 hours, it is spare.
S3: meat stuffing prepares,
Pork, shrimp and smart fat are soaked in 1 DEG C of cold water, thawed 4.6 hours,
Stirring is rubbed, slurry is made with smart fat rubbing in the pork after defrosting using meat grinder, meat slurry is obtained, by meat slurry and phase
Answer monosodium glutamate, pure water, white granulated sugar, edible salt, acetylation double starch adipate, sodium tripolyphosphate, the calgons of parts by weight
It receives, is uniformly mixed with phosphoric acid, be placed in marinated library and pickle 10.3 hours, marinated temperature is -3.5 DEG C；The meat pickled is starched
It is formed in tank intestines machine tank to casing, the boiling in steam box, boiling temperature is 71 DEG C, and the time is 38 minutes, obtains crude product；It will be thick
Product cool down room temperature, and are placed in -32 DEG C of quick freezing repository, its central temperature is made to drop to -5 DEG C, and its institute from -1 DEG C in 30 minutes
The ice crystal diameter of formation is reaching -18 DEG C or less by 1 hour quick-frozen rear center's temperature less than 100 μm.Using in purple
Food-grade packaging material after outside line sterilizes 0.5 hour is packed, and pack environment temperature is 24 DEG C.Through cold chain transportation, fortune after packaging
- 15 DEG C of defeated temperature or less.
A kind of genuine intestines of embodiment 6 comprising meat stuffing and casing, the meat stuffing include following components in parts by weight,
38 portions of porks, 37 portions of shrimp, 6 parts of smart fats, 2.3 portions of monosodium glutamates, 2.8 portions of white granulated sugars, 2.2 portions of edible salts, the double starch of 60 ‰ acetylations
Adipate ester, 1 ‰ sodium tripolyphosphates, 0.9 ‰ calgons, 0.7 ‰ phosphoric acid receive,；The casing includes in parts by weight
Following components, 43 parts of seaweed sulfide polysaccharide, 32 parts of standing grain worm extract, 20 parts of collagen, 7 parts of konjac glucomannan, carboxymethyl are fine
Plain 4 parts of the sodium of dimension, 2 parts of hydroxypropyl PASELLI EASYGEL and 0.25 part of glycerol.
Above-mentioned seaweed sulfide polysaccharide is the algal polysaccharides after sulfur-containing compound is adornd, and the sulfur-containing compound is cysteine
And methionine, the algal polysaccharides are fucose.Wherein, seaweed sulfide polysaccharide is the preparation method comprises the following steps: fucose and EDAC are pressed
According to the weight ratio mixing of 1:100, and distilled water dissolution is added, the solution that fucose concentration is 1.3 is made；By methionine and work
EDAC after change is uniformly mixed according to the ratio of 1:1.5, and the hydrochloric acid solution regulation system pH value of 0.15mol/L is added 3.8；It is quiet
After setting reaction 1h, aqueous slkali regulation system PH is 5.6, the reaction was continued 2h, and after reaction, place the product in mistakes in ethanol solution
Liquid is filtered, the hydrochloric acid solution of 2mmol/L, the hydrochloric acid solution of the 2mmol/L containing physiological saline, containing physiological saline are successively used
The hydrochloric acid solution of 0.8mmol/L, dialysis treatment 1.5h, distilled water obtain seaweed sulfide polysaccharide after being cleaned and dried respectively.
The step of above-mentioned genuine intestines are carried out by next coming in order preparation,
S1: the preparation of standing grain worm extract,
After the cleaning of standing grain worm spot, with distilled water flushing 3.2 minutes, then vacuum freeze drying smashed it through 60 mesh
Sieve obtains standing grain worm powder, and the water that 3.5 times of its weight is added in standing grain worm powder is diluted, and acetic acid is added and adjusts pH3.2, controlled at
29 DEG C, acidolysis 33 hours, standing grain worm hydrolyzate is obtained, standing grain worm hydrolyzate is heated to 100 DEG C, and keeps 16min, filters using 400 mesh
Solid substance in standing grain worm hydrolyzate, obtains hydrolyzed liquid, and hydrolyzed liquid is added to the glucose of 0.5 part of its weight, 100 DEG C of heating
30min obtains standing grain worm extract, spare.
S2: casing preparation,
Mixture will be obtained by standing grain worm extract, collagen and the konjac glucomannan of recipe ratio parts by weight, mixing is added
The water of the same parts by weight of object is uniformly mixed, and temperature is adjusted between 39 DEG C, and PH is adjusted to 7.4, is kept for 19 minutes, and ethyl alcohol is added
High-speed stirred uniformly mixes, and adding sodium trimetaphosphate and glycerol, full and uniformization obtains mixed liquor again.It is added in above-mentioned formula
Seaweed sulfide polysaccharide, sodium carboxymethylcellulose and the hydroxypropyl PASELLI EASYGEL of parts by weight adjust temperature between 35 DEG C,
PH is adjusted 6.4, is kept for 24 minutes, is obtained body fluid before casing；Body fluid before casing is placed in casing mold, by its uniformly continuous
It sprays into magnesium hydroxide solion, and 100 DEG C of vapor heat-shaping 1.2min are to get casing precursor: casing precursor is soaked
Not in the solution made of seaweed sulfide polysaccharide, standing grain worm extract and distilled water 1:1:1 by weight, impregnate 29 minutes, it is dry
Obtain casing within 5.2 hours, it is spare.
S3: meat stuffing prepares,
Pork, shrimp and smart fat are soaked in 3.5 DEG C of cold water, thawed 3.2 hours,
Stirring is rubbed, slurry is made with smart fat rubbing in the pork after defrosting using meat grinder, meat slurry is obtained, by meat slurry and phase
Answer monosodium glutamate, pure water, white granulated sugar, edible salt, acetylation double starch adipate, sodium tripolyphosphate, the calgons of parts by weight
It receives, is uniformly mixed with phosphoric acid, be placed in marinated library and pickle 11.5 hours, marinated temperature is -2.3 DEG C；The meat pickled is starched
It is formed in tank intestines machine tank to casing, the boiling in steam box, boiling temperature is 74 DEG C, and the time is 21 minutes, obtains crude product；It will be thick
Product cool down room temperature, and are placed in -38 DEG C of quick freezing repository, its central temperature is made to drop to -5 DEG C, and its institute from -1 DEG C in 30 minutes
The ice crystal diameter of formation is reaching -18 DEG C or less by 1 hour quick-frozen rear center's temperature less than 100 μm.Using in purple
Food-grade packaging material after outside line sterilizes 0.5 hour is packed, and pack environment temperature is 24 DEG C.Through cold chain transportation, fortune after packaging
- 15 DEG C of defeated temperature or less.
Embodiment 6:
A kind of genuine intestines comprising meat stuffing and casing, the meat stuffing include following components in parts by weight, 36 portions of pigs
Meat, 40 portions of shrimp, 5 parts of smart fats, 3 portions of monosodium glutamates, 2 portions of white granulated sugars, 3 portions of edible salts, the double starch adipates of 55 ‰ acetylations,
1.6 ‰ sodium tripolyphosphates, 0.85 ‰ calgons, 0.79 ‰ phosphoric acid are received；The casing includes in parts by weight with the following group
Point, 40 parts of seaweed sulfide polysaccharide, 30 parts of standing grain worm extract, 20 parts of collagen, 10 parts of konjac glucomannan, sodium carboxymethylcellulose
3 parts, 5 parts of hydroxypropyl PASELLI EASYGEL and 0.3 part of glycerol.
Above-mentioned seaweed sulfide polysaccharide is the algal polysaccharides after sulfur-containing compound is adornd, and the sulfur-containing compound is cysteine
And methionine, the algal polysaccharides are fucose.Wherein, seaweed sulfide polysaccharide is the preparation method comprises the following steps: fucose and EDAC are pressed
According to the weight ratio mixing of 1:100, and distilled water dissolution is added, the solution that fucose concentration is 1.3 is made；By methionine and work
EDAC after change is uniformly mixed according to the ratio of 1:1.5, and the hydrochloric acid solution regulation system pH value of 0.15mol/L is added 3.8；It is quiet
After setting reaction 1h, aqueous slkali regulation system PH is 5.6, the reaction was continued 2h, and after reaction, place the product in filter in ethanol solution
Fall liquid, successively uses the hydrochloric acid solution of 2mmol/L, the hydrochloric acid solution of the 2mmol/L containing physiological saline, containing physiological saline
The hydrochloric acid solution of 0.8mmol/L, dialysis treatment 1.5h, distilled water obtain seaweed sulfide polysaccharide after being cleaned and dried respectively.
The step of above-mentioned genuine intestines are carried out by next coming in order preparation,
S1: the preparation of standing grain worm extract,
After the cleaning of standing grain worm spot, with distilled water flushing 4.5 minutes, then vacuum freeze drying smashed it through 60 mesh
Sieve obtains standing grain worm powder, and the water that 2.3 times of its weight is added in standing grain worm powder is diluted, and acetic acid is added and adjusts pH5, controlled at
28 DEG C, acidolysis 34 hours, standing grain worm hydrolyzate is obtained, standing grain worm hydrolyzate is heated to 100 DEG C, and keeps 17min, filters using 400 mesh
Solid substance in standing grain worm hydrolyzate, obtains hydrolyzed liquid, and hydrolyzed liquid is added to the glucose of 0.5 part of its weight, 100 DEG C of heating
30min obtains standing grain worm extract, spare.
S2: casing preparation,
Mixture will be obtained by standing grain worm extract, collagen and the konjac glucomannan of recipe ratio parts by weight, mixing is added
The water of the same parts by weight of object is uniformly mixed, and temperature is adjusted between 38 DEG C, and PH is adjusted to 7.3, is kept for 20 minutes, and ethyl alcohol is added
High-speed stirred uniformly mixes, and adding sodium trimetaphosphate and glycerol, full and uniformization obtains mixed liquor again.It is added in above-mentioned formula
Seaweed sulfide polysaccharide, sodium carboxymethylcellulose and the hydroxypropyl PASELLI EASYGEL of parts by weight adjust temperature between 30 DEG C,
PH is adjusted 6.4, is kept for 23 minutes, is obtained body fluid before casing；Body fluid before casing is placed in casing mold, by its uniformly continuous
It sprays into magnesium hydroxide solion, and 100 DEG C of vapor heat-shaping 2min are to get casing precursor: casing precursor is submerged
It in the solution made of seaweed sulfide polysaccharide, standing grain worm extract and distilled water 1:1:1 by weight, impregnates 28 minutes, dry 5.5
Hour obtains casing, spare.
S3: meat stuffing prepares,
Pork, shrimp and smart fat are soaked in 3 DEG C of cold water, thawed 3.5 hours,
Stirring is rubbed, slurry is made with smart fat rubbing in the pork after defrosting using meat grinder, meat slurry is obtained, by meat slurry and phase
Answer monosodium glutamate, pure water, white granulated sugar, edible salt, acetylation double starch adipate, sodium tripolyphosphate, the calgons of parts by weight
It receives, is uniformly mixed with phosphoric acid, be placed in marinated library and pickle 11 hours, marinated temperature is -2.6 DEG C；The meat pickled is starched and is passed through
It is formed in tank intestines machine tank to casing, the boiling in steam box, boiling temperature is 73 DEG C, and the time is 20 minutes, obtains crude product；By crude product
Cooling room temperature, and be placed in -40 DEG C of quick freezing repository, so that its central temperature is dropped to -5 DEG C, and its shape from -1 DEG C in 30 minutes
At ice crystal diameter less than 100 μm, and reaching -18 DEG C or less by 1 hour quick-frozen rear center's temperature.Using ultraviolet
Food-grade packaging material after line sterilizes 0.5 hour is packed, and pack environment temperature is 20 DEG C DEG C.Through cold chain transportation, fortune after packaging
- 15 DEG C of defeated temperature or less.
Experimental data:
The measurement of elasticity
Measuring method: the genuine intestines sample that the embodiment 1-6 of refrigerated overnight is made, and buy in the market genuine
Intestines sample balance 1h or so under conditions of environment temperature is 22 DEG C, the measurement of elasticity is carried out using food texture measurement.Wherein join
Number is provided that P50 pops one's head in, before survey, test and the speed after surveying be respectively 2.0mm s, 0.8mm s and 0.8mm s, data adopt
Collection accompanies you to be filtered into 200pps, and 2 pushing interval times are 5s, loadtype: automatic, load example: g, compression ratio 70%.Sample
Product specification are as follows: the cylindrical body of diameter 18mm, high 14mm, it is parallel that every kind of sample measures 6, and is averaged.
Measurement result is as shown in table 1 below:
| Embodiment | Elasticity | Hardness |
| Embodiment 1 | 0.789 | 39.16 |
| Embodiment 2 | 0.810 | 38.25 |
| Embodiment 3 | 0.836 | 38.69 |
| Embodiment 4 | 0.813 | 38.89 |
| Embodiment 5 | 0.820 | 38.21 |
| Embodiment 6 | 0.803 | 39.14 |
| Contrast sample | 0.723 | 38.68 |
It can illustrate from upper table, it has preferable elasticity to product produced by the present invention, and elasticity and hardness are purchased better than market
The genuine intestines of the TaiWan, China bought, wherein for the elasticity of 3 sample of embodiment due to the sample of other embodiments, hardness is moderate.
Claims (7)
1. a kind of genuine intestines, it is characterised in that: it includes meat stuffing and casing, and the meat stuffing includes in parts by weight with the following group
Point, 30~40 portions of porks, 35~40 portions of shrimp, 5~10 parts of smart fats, 2~3 portions of monosodium glutamates, 2~3 portions of white granulated sugars, 2~3 parts it is edible
Salt, the double starch adipate of 50~60 ‰ acetylations, 1~2 ‰ sodium tripolyphosphates, 0.8~0.9 ‰ calgons and 0.7~
0.9 ‰ phosphoric acid are received；
The casing includes following components in parts by weight, 25~45 parts of seaweed sulfide polysaccharide, 30~35 parts of standing grain worm extract,
10~25 parts of collagen, 5~15 parts of konjac glucomannan, 2~5 parts of sodium carboxymethylcellulose, hydroxypropyl PASELLI EASYGEL 1~
5 parts and 0.1~0.3 part of glycerol.
2. genuine intestines as described in claim 1, it is characterised in that: the meat stuffing includes following components in parts by weight, and 33
Part~38 portions of porks, 37 parts~38 portions shrimp, 6~9 parts of smart fats, 2.3 parts~2.8 portions monosodium glutamates, 2.3 parts~2.8 portions white granulated sugars,
2.2 parts~2.7 portions edible salts, 50~60 ‰ acetylations double starch adipates, 1~2 ‰ sodium tripolyphosphates, 0.8~0.9 ‰ 6
Sodium metaphosphate, 0.7~0.9 ‰ phosphoric acid are received；
The casing includes following components in parts by weight, 28~43 parts of seaweed sulfide polysaccharide, 32~34 parts of standing grain worm extract,
12~20 parts of collagen, 7~10 parts of konjac glucomannan, 3~4 parts of sodium carboxymethylcellulose, hydroxypropyl PASELLI EASYGEL 2~
4 parts and 0.15~0.25 part of glycerol.
3. genuine intestines as described in claim 1, it is characterised in that: the meat stuffing includes following components in parts by weight, and 35
Part pork, 37.5 portions of shrimp, 8 parts of smart fats, 2.5 portions of monosodium glutamates, 2.5 portions of white granulated sugars, 2.6 portions of edible salts, the double starch of 56 ‰ acetylations
Adipate ester, 1.5 ‰ sodium tripolyphosphates, 0.88 ‰ calgons, 0.8 ‰ phosphoric acid are received；
The casing includes following components in parts by weight, 40 parts of seaweed sulfide polysaccharide, 33 parts of standing grain worm extract, fish skin collagen
Protein 16 part, 8 parts of konjac glucomannan, 3.5 parts of sodium carboxymethylcellulose, 3 parts of hydroxypropyl PASELLI EASYGEL and 0.2 part of glycerol.
4. genuine intestines as claimed in any one of claims 1-3, it is characterised in that: the seaweed sulfide polysaccharide is through sulfur-bearing
Algal polysaccharides after compound decorations, the sulfur-containing compound are cysteine and methionine, and the algal polysaccharides are fucose.
5. a kind of preparation method of genuine intestines of any of claims 1 or 2, characterized in that it comprises: following steps,
S1: thawing, and pork, shrimp and smart fat are soaked in 0~4 DEG C of cold water, thawed 3~5 hours,
S2: rubbing stirring, and slurry is made with smart fat rubbing in the pork after defrosting using meat grinder, obtains meat slurry,
S3: by meat slurry and the monosodium glutamate of corresponding parts by weight, pure water, white granulated sugar, edible salt, acetylation double starch adipates, trimerization
Sodium phosphate, calgon and phosphoric acid are received, and are uniformly mixed, and are placed in marinated library and pickle 10~12 hours, and marinated temperature is -2
~-4 DEG C,
S4: the meat pickle is starched and is formed in tank intestines machine tank to casing by sizing, the boiling in steam box, boiling temperature for 70~
75 DEG C, the time is 20~40 minutes, obtains crude product,
S5: it by the cooling room temperature of crude product, and is placed in -30 DEG C~-40 DEG C of quick freezing repository, makes its central temperature from -1 in 30 minutes
DEG C -5 DEG C are dropped to, and it is formed by ice crystal diameter less than 100 μm, and is reaching -18 DEG C by 1 hour quick-frozen rear center's temperature
Hereinafter,
S6: before packaging material after disinfection by ultraviolet light 0.5 hour, being packed at 20 DEG C~25 DEG C of environment temperature,
S7: through cold chain transportation after packaging, -15 DEG C of transport temperature or less.
6. the preparation method of genuine intestines as claimed in claim 5, which is characterized in that the preparation method of the casing is,
Step 1: the water of the standing grain worm extract of corresponding parts by weight, collagen, konjac glucomannan and same parts by weight is mixed equal
It is even, temperature is adjusted between 35~40 DEG C, PH is adjusted between 7.3~7.8, is kept for 18~25 minutes, and ethyl alcohol high speed is added
Mixing is stirred evenly, adding sodium trimetaphosphate and glycerol, full and uniformization obtains mixed liquor again,
Step 2: sequentially adding seaweed sulfide polysaccharide, sodium carboxymethylcellulose and hydroxypropyl PASELLI EASYGEL in mixed liquor,
Temperature is adjusted between 30~36 DEG C, PH is adjusted between 6.3~6.8, and it stirs 18~25 minutes, obtains body fluid before casing,
Step 3: body fluid before casing is placed in casing mold, its uniformly continuous is sprayed into magnesium hydroxide solion, and
100 DEG C of 1~3min of vapor heat-shaping to get casing precursor,
Casing precursor: being soaked in the mixed liquor of the seaweed sulfide polysaccharide and standing grain worm extract by step 4, and 20~30 minutes,
Obtain casing within dry 5~6 hours.
7. the preparation method of genuine intestines as claimed in claim 6, which is characterized in that the preparation method of the standing grain worm extract
For, include the following steps,
(1) after standing grain worm spot being cleared up, with distilled water flushing 3~5 minutes,
(2) by standing grain worm vacuum freeze drying, 60 meshes is then smashed it through and obtain standing grain worm powder,
(3) water that 2~4 times of its weight is added in standing grain worm powder is diluted, acetic acid is added and adjusts pH3~5, controlled at 25~
30 DEG C, acidolysis 24~36 hours, standing grain worm hydrolyzate is obtained,
(4) standing grain worm hydrolyzate obtained above is heated to 100 DEG C, and keeps 15~20min,
(5) using the solid substance in 400 mesh filtering standing grain worm hydrolyzate, hydrolyzed liquid is obtained,
(6) hydrolyzed liquid is added to the glucose of 0.5 part of its weight, 100 DEG C of heating 30min obtain standing grain worm extract.
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Cited By (2)
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| CN112450260A (en) * | 2020-10-30 | 2021-03-09 | 浙江波拉波拉食品股份有限公司 | Preparation method of Taiwan flavor sausage convenient to preserve |
| RU2805885C1 (en) * | 2022-12-23 | 2023-10-24 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Method of producing enriched semi-smoked sausage |
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| US20090061051A1 (en) * | 2007-08-08 | 2009-03-05 | Visser Peter R | Casings for Foodstuffs |
| CN102885326A (en) * | 2012-10-23 | 2013-01-23 | 安徽宝迪肉类食品有限公司 | Seafood-flavor sausage and producing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112450260A (en) * | 2020-10-30 | 2021-03-09 | 浙江波拉波拉食品股份有限公司 | Preparation method of Taiwan flavor sausage convenient to preserve |
| RU2805885C1 (en) * | 2022-12-23 | 2023-10-24 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Method of producing enriched semi-smoked sausage |
| RU2805883C1 (en) * | 2022-12-23 | 2023-10-24 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Method of producing enriched boiled-smoked sausage |
| RU2805884C1 (en) * | 2022-12-23 | 2023-10-24 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Method of producing enriched cooked sausage |
| RU2805878C1 (en) * | 2022-12-23 | 2023-10-24 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет"(ФГБОУ ВО "КубГТУ") | Method of producing enriched raw smoked sausage |
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