Chinese name
Enteric coating
Classification
Large intestines, small intestines
Characteristics
Tough translucent
Role
Intestinal thread, racket line
Definition and use
Large and small intestines of livestock scraped and made of a tough, translucent film. According to the animal is divided into pig enteric coating, sheep enteric coating and cattle enteric coating 3 categories, and can be divided into small enteric coating and large enteric coating. Mainly used as filling sausage and enema coat; sheep enteric coating can also be made into intestinal line for the production of tennis racket line, bowstring, musical instrument strings and surgical sutures and so on. China's processing of sausage casings has more than a hundred years of history, pig sausage casings are mostly produced in East China and Central China; sheep sausage casings are mostly produced in North China, Northeast China and Inner Mongolia. Initially, it was only used for bowstrings and cotton strings, with limited production. in the early 20th century, it began to set up factories in Tianjin, Beijing and other places for processing and production, and soon became an important export material in China.
Composition
The intestines can be divided into four layers, namely, mucosa, submucosa, muscularis propria and plasma membrane from inside to outside. When processing the salt intestines of pigs and sheep, only the submucosal layer is retained, and the other three layers are scraped off; when processing the dry intestines of pigs and sheep, in addition to the submucosal layer, part of the mucous membrane is also retained; when processing the salt and dry intestines of cattle, only the mucous membrane is removed, and the other three layers are retained.
Processing
(1) Salt sausage
The processing of salt sausage is as follows: wash the fresh sausage, soak it for 18-24 hours and then scrape it. Then rinse clean, water test, cut off the broken intestine with holes, every 5 or 10 with a handful (total length of about 90 meters), with about 0.5 kg of refined salt salting for a day and night, that is, to become a semi-finished product light intestines. Light intestines and then rinsing, inspection, scraping salting, draining and other further processing and become a finished product.
(2) dry sausage
Dry sausage processing and salt sausage similar to the process, scraping every 70 ~ 80 roots plus 5% sodium hydroxide solution 2.5 liters of mixing to remove oil and grease; and then rinsed, every 100 meters of salt with refined salt 0.8 ~ 1 kg salted for 12 ~ 24 hours, and then washed in addition to the salt, dried, flattened, can be wrapped into a handle, boxed for sale. Excellent quality of pig casings thin and tough texture, transparent and uniform (sheep casings to thick for the best); salt casings were light red, white or milky white. Dried sausage casings are mostly light yellow; with a certain aroma.
The outer packaging of sausage
Sausage casing is the outer packaging of sausage, and its basic function is to ensure that the sausage does not deteriorate in a certain condition and time to meet the needs of storage and circulation. This function is provided by the barrier index of the sausage casings, i.e.: oxygen barrier, water vapor barrier, and aroma barrier.
Causes
Causes of Loss of Nutritional Value
Oxygen Entry Causes Oxidative Browning
This change occurs from the outside in. First the outer layer of the sausage lightens from pink, turns white, and then gradually turns grayish brown. Cutting the sausage horizontally reveals an oxidized ring, which gets darker the longer the sausage is cut.
Bacterial reproduction causes meat spoilage
Under the protective effect of the casing, the bacteria outside the sausage will not enter the sausage inside. The bacteria mentioned here refers to the bacteria in the raw meat of the sausage, which can not be killed completely by the 80-90℃ pasteurization process used after filling. This sterilization process can only kill most of the pathogenic bacteria, but not the heat-resistant bacillus and so on. This part of the bacteria in the 0-4 ℃ under the conditions of slow reproduction, but if the oxygen barrier of the sausage casing is not good or with the prolongation of time, it will make the sausage corruption and deterioration. Thus losing its food value.
Water loss
The loss of water in the sausage makes the sausage lose its elasticity, the freshness of the sausage decreases, and the texture deteriorates, which requires the sausage casing to have very good water resistance.
Loss of flavor
The loss of flavor of the sausage, the loss of sausage aroma, which requires the sausage casings have a very good gas barrier.