RU-2861304-C1 - METHOD FOR PRODUCING NATURAL INTESTINAL SAUSAGE CASING FROM TURKEY INTESTINAL RAW MATERIAL

RU2861304C1RU 2861304 C1RU2861304 C1RU 2861304C1RU-2861304-C1

Abstract

FIELD: meat industry. SUBSTANCE: method for producing a natural casings from turkey intestinal raw material, characterised in that the intestinal raw material after extraction is washed and separated into sections according to their anatomical structure and physiological functions, then the small intestinal section is freed from contents, degreased, turned inside out, scraped and soaked for 30-40 minutes in water at a temperature of 25-30°C, then the mucous and submucous layers of the intestine are removed and cooled in water at a temperature of 0-4°C for 2-3 hours, then sorting, calibration, tying into bundles are carried out and sent for preserving with common salt in an amount of 25% by weight of the cooled intestines, adding ascorbic acid and dihydroquercetin together with the common salt in an amount of 0.5% and 0.3% by weight of the raw material, respectively, the obtained casing is kept in the salting mixture for 2-3 days at a temperature of 0-4°C, then packaged and labelled. EFFECT: expanding the range of forming materials and rational use of resources of the meat processing industry, as well as preserving the casing from microbial and oxidative spoilage for 12 months. 1 cl, 1 tbl, 2 ex

Inventors

Antipova Liudmila Vasilevna
Kutsova Alla Egorovna
KHATKO ZURET NURBIEVNA
Shirokova Anna Sergeevna

Dates

Publication Date: 20260504
Application Date: 20250320

Claims (1)

A method for producing natural intestinal casing from turkey intestinal raw materials, characterized by the fact that the intestinal raw materials, after extraction, are washed and sorted into sections in accordance with their anatomical structure and physiological functions, then the small section of the intestine is freed from contents, defatted, turned inside out, sludged and soaked for 30-40 minutes in water at a temperature of 25-30 ° C, then the mucous and submucous layers of the intestine are removed and cooled in water at a temperature of 0-4 ° C for 2-3 hours, then sorted, calibrated, tied into bundles and sent for preservation with table salt in an amount of 25% of the weight of the cooled intestines, adding together with table salt ascorbic acid and dihydroquercetin in an amount of 0.5% and 0.3% of the weight of the raw materials, respectively, the resulting casing is kept in a curing mixture for 2-3 days at a temperature 0-4°C, then packaged and labeled.

Description

The invention relates to the meat processing industry, in particular to the technology of producing natural (intestinal) sausage casings intended for the production of sausages, semi-finished products, hams and other products. Currently, natural and artificial casings are used in sausage production. Natural casings are made from cleaned, washed, and prepared intestinal materials, such as pork or beef casings, beef or lamb casings, pork bladder, round casings, runner casings, and curly casings. Artificial casings can be made from the following materials: protein (produced from collagen fibers isolated during the processing of cattle hides); cellulose (made from plant-based materials – cellulose obtained from wood and cotton); polymer (fully synthetic, one of the most common types of casing); alginate (produced from brown algae). The choice of casing depends on the type of product, technological features, or the overall concept of the company. Natural casing is an environmentally friendly product, which is of paramount importance in today's growing consumer interest in healthy living. The main advantage of natural casings is their naturalness, allowing meat products to be consumed with the casing intact, ensuring ease of handling for the consumer and improving environmental sustainability. Furthermore, the use of natural casings in meat production gives them a "natural" appearance. Modern sausage production is experiencing a shortage of intestinal casings, which are being replaced by casings made of parchment, cellophane and other materials. The primary raw material for the production of casings is all types of cattle, pig, and sheep intestines, and, less commonly, horse, goat, and calf intestines. Poultry intestines are not used at all. The authors did not find any sources describing the technology for producing intestinal casings from poultry intestinal raw materials, in particular turkey. A traditional method for obtaining intestinal casing involves processing the intestines (intestinal raw material) of farm animals slaughtered for meat to produce intestinal products (manufactured products). Of the four layers of the intestinal wall, the mucous layer, as the least durable, is removed during the processing of almost all types of raw materials. The most durable submucous layer is always left during processing. The muscular and serous layers are removed or left depending on their strength (determined by the section of the intestine) and the intended use of the finished product. The technology for producing intestinal casing includes the following basic operations: disassembling the intestinal set into sections; emptying the intestines of their contents and thoroughly washing; degreasing (penzelovka); removal of the mucous membrane (sliming) and other excess layers. The processed intestines are cooled with water, sorted by quality and size (diameter, length), tied into bundles, and preserved with edible table salt or by drying. Salted intestinal products can be stored in refrigerated warehouses at 0-10°C for 1-2 years, dry ones - in dry rooms at a relative humidity of no more than 65% for up to 1 year [Dergunova A. A., Intestinal processing, 2nd edition, Moscow, 1965: Technology of meat and meat products, 2nd edition, Moscow, 1970]. The disadvantage of the well-known method of obtaining intestinal casing is the use of only beef, pork or lamb intestinal raw materials. The technical objective of the present invention is to develop a method for producing natural sausage casings from turkey intestinal raw materials in order to expand the range of molding materials and rationally use resources in the meat processing industry, as well as to ensure the preservation of the casing from microbial and oxidative spoilage for 12 months. With current turkey slaughter methods, the intestines obtained during primary processing are not used for food but are instead used for feed, i.e., discarded. A study of turkey intestine sections by length and diameter shows that these intestines can be used in food processing as a molding material—natural edible casings. In the small intestine, the submucosa is unevenly and discontinuously developed, the serous membrane is poorly developed and tightly adheres to the muscular membrane, which creates an additional framework for the intestinal wall and, therefore, gives it additional strength. Therefore, when processing the small intestine (casing) of a turkey, it is necessary to remove the mucous and submucosa. In order to solve the stated technical problem of the invention, a method for producing a natural intestinal casing from the intestinal raw material of turkeys is proposed, characterized in that the intestinal raw material, after extraction, is washed and disassembled into sections in accordance with their anatomical structure and physiological functions, then the casing (small section of the intestine) is freed from contents, defatted, turned inside out, sludged and soaked for 30-40