- Cooked sausages;
- Cookedsmoked sausages;
- Semi-smoked sausages;
- Raw deried sausages;
- Air-dried sausages.
Fibrous bags
Fibrous bags - are produced on the basis of Visko Teepak fibrous casing.
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.
Manufacturer: Logos
Purpose:
Boiled sausages and Ham, Semi-dry smoked/cooked sausages, Dry sausages
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SCOPE OF USE:
FEATURES AND BENEFITS:
DIFFERENTIAL PROPERTIES:
-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
PROPERTIES:
High mechanical strength and elasticity
Vapor-, gas-, moisture permeability
ADVANTAGES:
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:
- Fibrous Standard – a classic vapor permable, gas permeable and moisture permeabl universal casing, suitable for all kinds of sausages.
- Fibrous XL – a more elastic casing for increasing of a выхода. Has excellent stretching ability and high mechanical strength.
- Fibrous Meat Cling - a casing with a contolled adhesion to mea.
- Fibrous Regular - a classic fibrous casing with low level of adhesion.
- Fibrous Satin - a class fibrous casing with mat surface.
- Fibrous Brilliant - a classic fibrous casing with attractive glossy surface.
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 |
Duration, min |
Relative humidity, % |
| roasting | 55-60 | ----- | 20 | 80 |
| drying | 60-65 | ----- | 20-40 | 65-70 |
| smoking | 65-70 | ----- | 20-40 | 70 -75 |
| 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.
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