Artificial casing ingredients and technology, what is artificial casing made of?

Hello, casings can be broadly divided into two types: natural casings and artificial casings.

The natural intestine casing, mainly using the animal internal organs in the longest small intestine, now generally use the small intestine of sheep so it is also called sheep casing, pig small intestine as a casing is called pig casing. In the past, cow intestines and horse intestines were also used as casings.

These natural casings are characterized by good air permeability, so after the product is properly dried, it is smoked, and the smoked ingredients adhere to the product to get the flavor that people like, and the casing can be eaten directly.

Artificial casings are divided into breathable casings and non-breathable casings. Breathable casings can be divided into edible and non-edible casings, edible casings are made of animal skin, etc., and their properties are similar to natural casings, we call them collagen casings, which are characterized by breathability and edible. Non-edible casings mainly include cellulose casings and cellophane, which can be divided into cellulose casings and fibrous casings, which are characterized by breathability but inedible.

At present, there is also a kind of non-edible casing made of plastic, which is also breathable and smokeable, so it is named smokeable plastic casing.

Non-breathable casings are mainly plastic casings, which can be divided into polyvinylidene chloride (PVDC) casings and nylon casings according to different materials, and can be divided into sheet casings and cylindrical casings according to different shapes. This kind of casing has many varieties and specifications, can be printed, easy to use, clean and beautiful, and is suitable for cooking products.

Artificial casings can be bought in the market by themselves, and Muslims can use sheep casings. . .

Sausages are a very old technique for food production and meat preservation. It is a casing that packs ground meat (sometimes with offal of other animals), salt, herbs, spices, and possibly other ingredients. (Traditionally, animal intestines are used for casings; Although polysaccharide cellulose casings or artificial casings are often used) to create long cylindrical tubular shapes of different lengths and thicknesses, which can be preserved by boiling the cigarettes.

Because it contains meat, fat, salt, and often contains preservatives and colorings, eating too much is not beneficial to health. Many times the brand is borrowed to refer to the sausage, and there are also names for sausages based on the place of origin, such as Guangdong spicy sausage and Harbin red sausage. In addition, there are more than just sausages in the long cylindrical tubular food that is coated with meat (black pudding, white pudding) does not contain pig blood.

It is also inconclusive whether they are called sausages (jumbo (size) saussage)。

Artificial casings are made of the skins and tendons of domestic animals, so it is edible, but the thicker casings are thicker; It is not suitable to eat. Collagen casings differ from cellulose casings in that the temperature is not too high during thermal processing, otherwise the collagen will soften. Artificial casings can be divided into three categories according to their materials, namely plastic casings, cellulose casings and collagen casings.

Although collagen casings are higher than natural casings, their productivity is higher than that of natural casings, so it is cost-effective to use collagen casings. It is characterized by the fact that there is no need for cleaning, selection and preparation, and it is suitable for mechanical filling, and the product produced by the socks brother has a neat and uniform appearance.

Artificial casingsofproduction

1. Pretreatment.

The epidermal layer of the animal skin is removed and the dermis layer is taken.

It is first impregnated in lye to remove keratin.

and other soluble ingredients, then washed with water, acid leaching to make it swollen.

2. Extrusion molding.

The bulking skin is cut into strips, then cut into small pieces, and it is mechanically beaten into a paste (glue), and the solid content is adjusted in an extruder.

It is extruded into a tube through a special nozzle.

3. Fixing and drying.

It is dried, (dried directly with hot air) or wet (first coagulated with a coagulation bath, and then dried with hot air), and then crosslinked.

Cross-linked, dried, slit, and made into a finished collagen casing.

Refer to the following below:

Artificial casings are made from the skin and tendons of livestock, so they can be eaten. However, the larger the diameter, the thicker the casing. Not suitable for eating. Collagen.

The difference between casings and cellulose casings is that the temperature must be prevented from getting too high during thermal processing, otherwise the collagen will soften. Artificial casings can be divided into three categories: plastic casings, cellulose casings and collagen casings according to their materials.

Although collagen casings are higher than natural casings, their production efficiency is higher than that of natural casings, so it is cost-effective to use collagen casings. It is characterized by the fact that there is no need to clean, these preparations are selected, and it is suitable for mechanical filling, and the product size of the product is uniform and uniform.

Production of artificial casings:

1. Pretreatment of Sun Sen.

The animal's ** is stripped of the epidermis and dermis.

Soak with lye to remove keratin.

and other soluble ingredients, then rinsed with water and soaked with acid to make ** starter culture.

2. Extrusion.

The expanded skin is cut into strips, then cut into small particles, mechanically made into a paste (glue), the solids content is adjusted, and then passed through an extruder.

on the special nozzle squeezed into the tube.

3. Repair and drying.

After dry coagulation (direct hot air drying) or wet lead decoagulation (first curing with a coagulation bath and then drying with hot air), a crosslinker is used.

Cross-linked, dried, cut, collagen casings into finished products.

There are three main types of artificial casings: collagen casings, cellulose casings and plastic casings.

Collagen casings are made of collagen from the dermis layer of cattle and pigs.

The fiber is made of raw materials, the color is translucent beige, the shape is seamless tube, and there are no holes. This one is special in that it is similar in nature to a natural casing, which is the only edible type of artificial casing. Plastic casings are made of polyethylene film and polypropylene chloride, which can only be steamed and cooked, not edible.

How the casing is preserved

1. The casing purchased first is used first, and the production date of the casing is also on the packaging box of the casing. The casing is very important for the preservation of the remaining rotten part of the sausage, although the casing has barrier properties, but it still has to be preserved to ensure the aroma of the sausage, and it can not deteriorate.

2. After the casing is used, it is best to pack the unboxed casing with a plastic bag.

3. In order to ensure the performance of the casing, the turin collagen vertical protein casing needs to be stored in a cool, clean, dry place, away from steam pipes and boilers and away from light, in order to ensure that the service life of the casing is prolonged, the best condition for the preservation of the casing is temperature 5 15, relative humidity.

In 60 70 .

The characteristics are different: The sausage made of pure natural animal casings will not be as uniform as the sausages made of artificial casings, and the artificial casings will shrink with the loss of water and drying of the stuffed meat after being made because of their large elasticity, and finally shrink into sausages with more consistent thickness and wrinkles. The elasticity and elasticity of natural casings are relatively poor.

The transparency of natural casings is slightly lower than that of artificial casings, and it is not as smooth as artificial casings.

Casing precautions.

Generally, people choose to use pig intestine or sheep intestine when enema. Sausage casings can be broadly divided into natural casings and artificial casings.

The intestinal search code casing mainly uses the longest small intestine in the animal internal organs, and now the small intestine of sheep is generally used, so it is also called sheep casing, and the pig small intestine is called pig casing. In the past, cow intestines and horse intestines were also used as casings. Artificial casings are divided into breathable casings and non-breathable casings.

Breathable casings are also known as Shichang and can be divided into two types: edible and inedible.

The difference between artificial casings and natural casings is that they should be filled with water first, and obvious vascular meridians will appear on the surface of the natural casing; Artificial casings are smooth and have no marks. Moreover, except for one type of collagen casing, other artificial casings are generally inedible. Even edible collagen casings are prone to additivesSafety hazards

For example, glycerol is added.

Add preservatives, adopt some new processes to increase taste, high temperature resistance, etc.

How to make casings

When choosing the pig's small intestine, you must choose a smaller one, then wash the pig's small intestine, and peel off the skin of the pig's small intestine layer by layer, leaving only a thin layer. Clean the small intestine with water, then turn the small intestine over, and gently scrape it with smooth bamboo slices with water, which will remove the dirt on the inner wall, and finally leave a thin layer of casing.

One is artificial casing, natural casing refers to the small intestine of various animals, artificial casing is divided into collagen casing, cellulose series casing and cochin smoked plastic casing.

The natural casing must be used for food and senpai, the sausage made of this casing will be very delicious, with a very strong flavor, the natural casing is very breathable, and the whole sausage can be eaten after being smoked and cleaned! In artificial casings, collagen casings are edible, which is a casing made of animal skin, which is similar to natural casings, so it can be eaten slowly.

The characteristics are differentThe natural casing can well preserve the moisture of the casing, can be eaten directly, the moisture and smoke can be well pickled in, and the nutritional value is very high. However, it is easy to be corroded by insects during processing and storage.

The casing that is burned artificially cannot be eaten directly, and the temperature needs to be observed when processing and heating, so it is not easy to become soft, not easy to be processed, and it is easy to break if it is not processed properly. However, it is kept for a longer period of time.

In fact, when it comes to food, natural things are definitely much better than artificial processing. As long as the natural casing is handled well, it is clean, healthy and convenient to eat, so you might as well dispose of one now.

When choosing a casing, you should first fill it with water to observe, and the surface of the natural casing will find that there are bright and weak vascular meridians; Artificial casings, on the other hand, are very smooth and have no marks.

The main attention to the following during the filling process of natural casings:

1. The casing should be stored in a plastic bag and other closed packaging, if it is exposed for too long, it will cause mildew and dry casing.

2. If the kink is too tight, it will cause breakage.

3. The filling tube is not straight, and it is not centered with the kink, which will cause the casing to break.

4. The inner diameter of the casing should be matched with the filling tube, and the diameter of the filling pipe is generally about 1-2mm smaller than the inner diameter of the casing, so that it can be smoothly and automatically advanced in the process of filling and pure packaging.

Yes. There are two types of casings: natural casings and artificial casings. Natural casings are mainly used in the small intestines of pigs, cattle, sheep and other animals, and most of the natural casings used in China are pig casings. People search for collagen in the stomatic casing.

Casings, cellulose casings, plastic casings, etc., of which collagen casings are usually edible casings, which are made by extracting collagen from cowhide.

Collagen is an elongated fibrin.

structure, connective tissue for the cortex of animals.

The main colloids and mammals.

The main protein of the cortex. Strong collagen is the main part of most tissues. Collagen is strong, adds strength and elasticity to the skin, and helps tissue proliferation.

Collagen casings are similar to natural casings in a number of ways, such as elasticity and resistance to heat generated by cooking. As a result, collagen casings are used by many sausage manufacturers.