Method of production of a protein sausage casing
(57) Abstract:Usage: in food industry. The essence of the invention: production of protein sausage casing is achieved by treatment of the water used for preparation of lime milk, and washing Spilka after ashing, the magnetic field intensity 2102- 8103A/m, and the water used for the acid treatment and subsequent washing leather - tension 2103- 2104A/m and by processing water used for mixing with the collagen mass and tanning fluid, electric current density 0,1102A/m2pre-and post-exposed to the magnetic field strength (3-7)103A/m Processing of the collagen mass when submitting its moulding machine spend a magnetic eld of strength 5102-2104A/m, and the treatment of water used for preparation of neutralizing solution magnetic eld of strength 3103-2104A/m 3 C.p. f-crystals, 1 table. The invention relates to the food industry.A method of producing a protein sausage casing, including liming gelievogo Spilka lime milk, washing, and subsequent razvorachivanie Spilka, mixing the collagen mass with water and tanning liquid, filtering the collagen mass, cooling the collagen mass flow collagen mass in a molding machine, the molding shell, drying and neutralization of the membrane aqueous neutralizing solution, the maturation of the shell.The disadvantage of this method ensure the quality of the final product in all physico-mechanical, physico-chemical and microbiological parameters in the range not exceeding international standards.The purpose of the invention is the improvement of physico-mechanical, physico-chemical and microbiological indicators of protein sausage casing.This objective is achieved in that in the method of production of a protein sausage casing, including liming gelievogo Spilka lime milk, washing Spilka water treatment Spilka aqueous solution of hydrochloric acid, washing Spilka running water, grinding and subsequent razvorachivanie Spilka, mixing collagen pulp with water and tanning liquid, filtering the collagen mass, cooling the collagen mass flow collagen mass in a molding machine, the molding shell, drying and neutralization shell water is not washing Spilka after ashing, process the magnetic field intensity of 2 x 1028 x 103A/m, and the water used for the acid treatment and washing Spilka after acid treatment, the treated magnetic field intensity of 2 x 1032 x 104A/mWater used for mixing with the collagen mass and tannic liquid is treated with an electric current density of 0.1-102A/m2pre-and post-exposed to magnetic field intensity (3-7) x 103A/m Collagen mass is fed into the molding machine process magnetic eld of strength 5x1022x104A/m Water used for preparation of neutralizing solution, treated with magnetic field intensity 3x1032x104A/mThe proposed method is implemented as follows.Holeway splits, canned lime milk, loaded into the ash vats and treated with lime milk. Duration ashing depending on the method of preservation, temperature conditions, and others may take up to 90 days. To remove lime and mechanical impurities splits after ashing in a washing machine washed with water. Water Ispat field intensity 2x1028x103A/mAfter washing and sintering moisture splits are sorted into homogeneous structure of the raw material batch for subsequent acid treatment, which is carried out in acid drums aqueous solution of hydrochloric acid. After completion of the process procedure of acid splits washed under running water in a rotating drum. Water used for the acid treatment and subsequent washing leather handle magnetic field intensity 2x1032x104A/mAfter acid treatment splits the pre-shredded in pieces area not more than 4 cm2. After that, in special machines razvorachivaet, the result ryflowane material in the form of a thin semi-transparent film, which is cooled in the refrigerator and then used to prepare a homogeneous collagen mass in the mixer.To obtain a homogeneous collagen mass of the desired viscosity in operating the stirrer according to the technological regulations add water and an aqueous solution of a tanning agent glyoxal with formalin. Water used in the process operation, process, electric current density of 0.1-102A/m2c P2">Ready collagen mass to stand at least 12 hours in the refrigerator, after which it is filtered with the help of hydraulic filter press. In the filtering mass is filtered and condensed. From the filtered hydraulic press device mass flow through the pipe in which it is further seal with the formation of the harness, which is placed in a basket and sent to the refrigerator to ripen.The cooled mass is transported to feed the press and harness served in one of the two working cylinders of the press, where the collagen mass under pressure is directed into the distribution system of the working cylinder forming machine and then to the forming head, where the inside of the molded shell is supplied compressed air. Harness collagen mass when fed into the molding machine process magnetic eld of strength 5x1022x104A/m From the forming head, the shell enters the drying chamber, where it removes excess moisture and it becomes necessary mechanical strength.In accordance with the technological regulations in the drying process membrane process by neutralizing an aqueous solution of a mixture of sodium bicarbonate and sodium uksu who have defects. The reel is Packed in plastic film, placed in boxes made of corrugated cardboard and sent for maturation to the warehouse. The length of maturation of the membrane depending on its diameter, is 10-16 days.The use of these technological processes of water treated with magnetic field, provides a higher degree of hydration of particles of dry substances, increases the productive capacity of their surface, optimize the structure and properties forming of surface hydration layers of the surface charge of the solid particles and increases the degree of compliance with the topography of the active centers of the surface of the water structure that the end result ceteris paribus increases the homogeneity of the solutions, the penetration of the solution into smaller capillaries protein system and increases the solubility of the workers and the removed components and, consequently, improves the quality indicators of the final product.Additional treatment of the water used to prepare the collagen mass, electric current, it increases the concentration of hydrated ions, which provide energy more reliable and sustainable assciate with ucsi, that improves the quality indicators cooked protein sausage casing.Processing harness collagen mass magnetic field provides a higher accuracy of the wall thickness of the molded shell, softens and reduces the duration of thermal diffusion, ensuring the dominance of the concentration diffusion during drying of the membrane, thus achieving a more uniform film thickness, its moisture content, as well as the uniformity and at the same time on the wall thickness of the sheath flow of the curing process (tanning) protein mass, resulting in markedly improves the quality indicators of the finished product.Water treatment magnetic field and electric current, as well as handling harness collagen mass of magnetic field intensity and current density below these values does not give positive results, and exceeding these upper limits can lead to the lowering of some qualitative indicators, such as decreased elasticity and strength of the shell.P R I m m e R. the Test were subjected to six groups of samples prepared protein casing shell, made from six batches of raw materials on a single technology the technological operations, and harness the collagen mass.1st group of samples control, water treatment and harness collagen mass of magnetic field and electric current is not produced.group 2 samples of water used for preparation of lime milk, washing Zelenogo gelievogo Spilka, in the process of acid treatment Spilka, subsequent washing and for the preparation of collagen mass and neutralizing solution was treated magnetic field intensity of 100 A/mgroup 3 samples specified in the previous paragraph the water was treated magnetic eld of strength h3A/m4 samples of water treatment that for the 3rd group of samples, and additional processing an electric current density of 10 a/m2water used in the preparation of the collagen mass.5th group of samples water treatment the same as for the 4-th group of samples, and processing of the loom collagen mass magnetic eld of strength 4x102A/m6th group of samples water treatment the same as for the 4-th group of samples, and processing of the loom collagen mass magnetic eld of strength 104A/mAveraged over each group of samples of the indicators are summarized in table. 1. is romescu water, acid treatment with an aqueous solution of hydrochloric acid, washing with running water, grinding and subsequent razvorachivanie Spilka, mixing collagen pulp with water and tanning liquid, filtering the collagen mass, the cooling and flow in the molding machine, the molding shell, drying and neutralization of the membrane aqueous neutralizing solution, the maturation of the shell, characterized in that used for the preparation of lime milk and for washing leather after ashing water treated with magnetic field strength (2 of 1028 103) A/m, and the water used for the acid treatment and washing Spilka after acid treatment, the treated magnetic eld of strength 2 1032 104A/m2. The method according to p. 1, characterized in that the water used for mixing with the collagen mass and tannic liquid is treated with an electric current density of 0.1 to 102) A/m2pre-and post-exposed to magnetic field strength (3 7) 103A/m3. The method according to PP. 1 and 2, characterized in that the collagen mass is fed into the molding machine to process the magnetic field intensity (5102210the future solution handle magnetic field strength (3 of 1032 104) A/m
FIELD: film for food packing.
SUBSTANCE: claimed tubular film contains at least three polyamide layers, wherein each layer consists mixture of (mass parts) polyamide 6 70-77; polycaprolactam-hexamethylenediamine-adipic acid copolymer 5-11; amorphous resin 20-25; aromatic polyamide containing hexamethylene diamine and terephthalic acid units in molecule 3-8; and mixture of acid modified copolymers 0.3-5.
EFFECT: film of improved barrier properties, moldability, abrasive and oil resistance.
FIELD: food-processing industry, in particular, machines for producing artificial protein casing, more particular, construction of forming head.
SUBSTANCE: head has housing with branch pipe provided with bushing. Immovable shaft with longitudinal opening for supplying of compressed air is incorporated inside housing. Immovable shaft carries sleeve arranged so as to define collagen mass slot relative to branch pipe bushing, and rotary sleeve connected with ring, on which conical roller bearings and spiral gear are disposed. Head has collagen mass supplying system connected with housing mid portion, and cooling system. Head is equipped with movable and immovable end water and mass tight gaskets respectively positioned in mid portion of housing, and water-tight gaskets arranged in its rear portion. Helical grooves of 0.8-0.9 mm depth and thread angle of 60±2 deg are formed on rotary sleeve.
EFFECT: increased efficiency and provision for producing of required amounts of products owing to complete collecting of collagen mass for forming of casing and elimination of carrying away of said mass with water.
3 cl, 4 dwg
FIELD: packaging materials.
SUBSTANCE: sleeve-like shell is composed of inner layer A, central layer E and outer layer G. Inner layer A tightly fits the contents and mainly consists of aliphatic polyamide or copolyamide and/or polyamide or copolyamide including aromatic links. Central layer E is mainly formed of aliphatic polyamide or copolyamide and/or polyamide or copolyamide including aromatic links. Outer layer G is also formed of aliphatic polyamide or copolyamide and/or polyamide or copolyamide including aromatic links. Located between inner layer A and central layer E is polyolefin intermediate layer C preventing water vapors from penetrating through the layer. Connected with layer A is adhesive layer B. Layer E is coated with adhesive layer D. Oxygen-barrier intermediate layer F is located between outer layer G and central layer E.
EFFECT: increased impenetrability for water vapor and oxygen, increased shelf life of products packed in above shell.
11 cl, 2 tbl, 8 ex
FIELD: cellulose-based sleeved casing for food products.
SUBSTANCE: corrugated sleeved casing is manufactured by method including preparing cellulose solution with the use of solvent such as N-methyl-morpholine-N-oxide. Corrugated sleeved casing is especially stable and is therefore suitable for fully automatic stuffing apparatuses of the type employed for producing of sausages cooked in water or bouillon.
EFFECT: improved strength and provision for using such casing in fully automatic food processing systems.
12 cl, 2 dwg
FIELD: food processing industry, cellulose food casings, in particular pigmented tubular cellulose casings and method for production thereof.
SUBSTANCE: according to the present method pigment based on perylene tetracarboxylic acid in combination with at least one additional pigment are introduced in viscose before extrusion through nozzle to produce casing. Obtained casing after filling with foodstuff appears as natural smoked product with redwood color. Additional pigment is selected from group containing β-phthalocyanine, diazo and monoazo pigments. Pigmented cellulose casing includes 0.4-4 mass %, preferably 1-2 mass % of perylene tetracarboxylic acid.
EFFECT: pigmented cellulose casing which doesn't discolor under microorganism action in vacuum package.
7 cl, 3 ex, 1 tbl
FIELD: food-processing industry, in particular, preparing of linked sausage products.
SUBSTANCE: apparatus has co-extrusion device for pasty mass and casing enclosing said pasty mass, casing hardening means, twisting means, and conveyor positioned rearward of twisting means. Co-extrusion device and twisting means for guiding link on the one side, and conveyor on the other side are adapted for rotation relative to one another.
EFFECT: increased efficiency, compact construction and provision for conditions desirable for twisting operation.
19 cl, 10 dwg
FIELD: food processing industry, in particular production of edible collagen membrane for sealing of foodstuffs such as ham, etc.
SUBSTANCE: according to invention fresh porcine skins are rapidly frozen. Then before further treatment thereof skins are defrosted and defatted by using enzymes. Further skins are sequentially treated by fast alkaline hydrolysis, acid hydrolysis and ground to produce gel-like liquid mass. In last step gel-like mass is extruded, plated and dried to produce target membrane.
EFFECT: collagen sealing membrane with excellent protective characteristics against food oxidation and dehydration.
22 cl, 1 dwg, 2 ex
FIELD: chemical engineering; production of the laminated multilayered welded flat film used for manufacture of welded hose-type films.
SUBSTANCE: the invention is pertaining to the laminated multilayered welded flat film for manufacture of a welded hose-type films used as a packing and a shell for food stuff. Both surface layers of the multilayered flat film are formed at least of one copolyamide and at least of one amorphous polyamide and-or at least of one homopolyamide and-or at least of a modified polyolefin. The multilayered flat film is manufactured using a method of masking, at least, of two flat films, which in turn are a single layered-or multilayered and not obligatory are biaxially stretched out. The invention allows to increase the strength of the welded seam and to improve impermeability for a water steam and oxygen.
EFFECT: the invention ensures an increased strength of the welded seams of the laminated multilayered welded flat film and its improved impermeability for a water steam and oxygen.
25 cl 5 ex
FIELD: food processing industry.
SUBSTANCE: claimed formulation contains the first polysaccharide having negative charge in formulation and converting into gel under cation effect, ad at least one the second component having neutral charge in formulation. Method for production of edible coating includes extrusion of said formulation and contacting of extruded formulation with gel-forming agent.
EFFECT: coating of high stability, continuity and good appearance.
16 cl, 5 ex
FIELD: manufacture of portion packages with pasty contents, in particular, sausages.
SUBSTANCE: method involves forming film hose from flat tape film provided at its one side with bonding layer; unwinding flat tape film from dispensing source and longitudinally bending for producing of hose so that bonding layer is disposed at the outer side, with longitudinal edges being opposed to one another; preliminarily separating strip having bonding layer from said film; placing separated strip onto both longitudinal edges and connecting therewith; filling resultant film hose with respective contents immediately after connection of longitudinal edges.
EFFECT: simplified method for manufacture of packages and reduced production costs.
2 cl, 3 dwg
SUBSTANCE: invention relates to preparing food products in crimped (artificial) tubular covers and putting the products in grid packing. The machine has a tube for grid packing. The second pipe is placed above the pipe for grid packing and coaxially to it and the grid packing is stretched above the second tube. The two tubes are prompted to a back-and-forth motion through several spring-load cogs, which allow the grid packing to pass during descent and holds the grid packing during ascent. When the two tubes move, the grid packing stretches above the second pipe and covers the tube for the grid packing.
EFFECT: annular space formed by the ring pipe, located between the tube for grid packing and the second tube, enables the grid packing to stack into carefully laid down layers.
14 cl, 8 dwg
FIELD: food industry.
SUBSTANCE: group of inventions relates to food industry, specifically to a composition for shirring artificial casings which allows conferring casing with a high capacity to cling to meat paste stuffed therein. Shirring composition for sticking artificial casings to meat has one heat curable polycationic resinous component, a polyolic component, inorganic or organic metal bases and salts thereof for regulating pH and water, wherein water activity index (aw) has a value greater than or equal to 0.70, and pH of composition ranges from 7 to 10.
EFFECT: invention also discloses a casing impregnated with a shirring composition, a meat product placed in said casing and a method for impregnation of casing with a composition according to invention.
19 cl, 2 dwg, 17 tbl, 9 ex
FIELD: packaging industry.
SUBSTANCE: invention relates to a flexible-hose moisture protection shell for food products, corrugated in the form of rigid self-supporting shirred sticks, (co)-extruded from a melt, having a layer in contact with food that has a reduced adhesion to the contents. The shell has on the outer hose surface at least one binding water-soluble or water-dispersible (co) polymer in an amount of at least 10 g/m2, ensuring the adhesive connection between the corrugated folds in the shirred sticks. The shirred sticks additionally have on their outer surface a hydrophobic component reducing the adhesion strength and represented by at least one liquid substantially non-volatile at the room temperature and substantially water-insoluble organic and/or element-organic substance. The total content of the substance on the shell surface is higher than the binder polymer content on the shell surface, and ranges from 50 to 500 mg/m2. The shirred sticks are characterized by the signs: after holding for 24 hours in the free state on a smooth flat surface at 20°C and the relative humidity of 75%, their compressibility in the longitudinal direction under the action of force in 1 N does not exceed 0.5%. The shirred sticks are characterized by the absence of visible elastic bend deformation under the action of its own weight, being cantilevered, and the irreversible kink when the bending moment from 60 to 400 N⋅mm is reached; can be de-corrugated at the temperature of 20°C and RH of 60% with a speed of at least 1.5 m/s without shell ruptures. The method for manufacturing this shell corrugated in the form of rigid self-supporting shirred sticks includes the stage of extruding a flexible-hose shell of synthetic polymers, the stage of orientational drawing and thermofixing, if necessary, and the stage of its corrugating, with applying an aqueous system containing a binder polymer to the outer surface of the shell. On the outer shell surface, a hydrophobic component reducing the adhesion strength is additionally applied. The method comprises the stage of fixing the shape obtained by corrugating the shirred sticks with the fixing equipment; the stage of forced drying of the shirred sticks in the fixed state for 0.5 to 20 minutes, at which the surface temperature of these shirred sticks reaches from 45 to 75°C, and the stage of cooling to the room temperature and removal of the fixing equipment to obtain rigid self-supporting shirred sticks.
EFFECT: ensuring filling the shirred sticks on high-performance automatic equipment without the occurrence of technical problems, including defects of their shape and integrity.
36 cl, 2 tbl, 5 ex