- Cooked sausages;
- Cookedsmoked sausages;
- Semi-smoked sausages;
- Raw deried sausages;
- Air-dried sausages.
The casing is made in the form of sewn bags and pouches of different forms and is able to fully satisfy the needs of manufacturers in putting the sausages products into special original shapes.
While choosing the form of the casing it is required to bear in mind the desired weight of the sausage.
-Wide choice of forms and sizes
-Wide range of colors
-Significant expanding of the assortment of the products manufactured
-Have all the advantages of fibrous casings
High mechanical strength and elasticity
Vapor-, gas-, moisture permeability
Possibility of use on all types of automatic and semi-automatic equipment
Stable caliber when stuffing, heat treatment and storing
Achievement of high flavor and aroma properties when smoking, ripening and drying
Preservation of the aroma of a product during all term of storage
Bags can be produced of the following types on the basis of any of Visko-Teepak casing:
Figured fibrous bags - anu form, under request of a client.
Fibrous bags with a bottom seal - bags in the form of a bag.
Clibers: in the limits of calibers of a tubing fibrous casng;
Colors: more than 40 colors, according to a color range of Visko-Teepak casings.
It is possible to apply printing even full-colored printing on the bags.
Stage I. Preparation
It is required to soak the bags in water at temperature 25-35ºС for 15-30 minutes before use.
Stage II. Stuffing
Made on any types of automatic and semi-automatic equipment to further tie up by hand or to clip at clippers. To avoid rapture of the casing by seal it os not desired to strongly hold the casing on the spindle.
(!) IT IS PROHIBITED TO OVERSTUF THE CASING (MORE THAN FOR 1 MM FROM NOMINAL CALIBER)
Stage III. Clipping
The vasing os clipped on any automatic, semi-automatic and hand clipers or tied up by hand.
Этап IV. Heat treatment
|PROCESS||Temperature in a chamber,°С||Temperature inside a sausage, °С
|Relative humidity, %|
|cooking||75-78||up to 72||около 20||100|
Stage IV. Cooling
Spray by cold water for 10-15 minutes, break for 5-7 minutes, then spray by water for 10 minutes until the temperature of 40-42°С inside a sausage. To get a wrinkled surface of the product exclude the stage of spraying.
Conditions of storage
It is necessary to store the casing in an original package in closed, clean, dry premises free from odours, protectd from sunlight, at the distance more than 1 m from heaters, at temperature not above 15-20°С and relative humidity 60-70%.
Terms of storage
24 months from the date of manufacturing at condition of preserving of packe integrity.