CASING'S PREPARATION
Soaking must be done
in drinking water. It is not allowed to soak the casing in hot water, as in
this case the casing may shrink already during the soaking.
The casing in rolls
is firstly cut into pieces of the required length, and then soaked. When using
shirred sticks it is necessary to ensure that the stick is drown completely into
the water. Water should freely penetrate into the shirred sticks displacing the
air.
Soaking time: 1-3
minutes immediately before filling and forming.
Water temperature is
20 - 25 0С.
After soaking, the
rest of water is removed from the tube, and the casing is put on the stuffing
horn.
The casing has a high
elasticity, which simplifies the process
of stuffing greatly and ensures uniform filling along the entire length of the
loaf.
Sausage product forming
Before the casing forming, in order to avoid its injury, it is necessary to ensure that there
are no burrs on the parts of the equipment, sharp objects, chipping, roughness
on the working surface of the table.
There should be no
friction about the various irregularities of the edge of the roll in the
process of working with the casing.
It is strictly
forbidden to prick the loaves (casing puncturing). While pricking the casing can
be broken.
The ratio of the
stuffing caliber to the nominal casing caliber is an important factor.
The casing
overstuffing with meat emulsion is recommended:
- at meat emulsion temperatures
below 0 ° C - 5-7% overstuffing,
- at meat emulsion temperatures above 0 ° C - 10-12% overstuffing.
Clipping
The clips used should provide reliable clamping of the ends of the loaf
and should not injure the casing:
Caliber
|
POLY-CLIP
|
TECHNOPACK
|
Kompo
|
ALPINA
|
Clips
step 15
step 18
|
Clips
S- series
|
Clips E- series
|
Clips G-series
|
Clips
B-series
|
Clips
step 15
step18
|
30-65
|
15-7-4×1.25
|
524
|
210
|
175
|
В1
|
15-7-5×1.5
|
|
15-7-5×1.5
|
528
|
410
|
370
|
ВР1
|
15-7-5×1.75
|
|
15-7-5×1.75
|
625
|
|
|
|
18-7-5×1.5
|
|
18-7-5×1.5
|
628
|
|
|
|
18-7-5×1.75
|
|
18-7-5×1.75
18-9-5×2.0
|
|
|
|
|
18-9-5×2.0
|
Heat treatment
Heat treatment of all
types of semi-smoked and cooked-smoked sausages in Logopak Net-Casing Lite
casing using technologies that include smoking (roasting with smoke) is carried
out in universal heat chambers.
Each manufacturer
chooses the heat treatment mode individually since the equipment capabilities
play a decisive role in this process. It is recommended to perform heat
treatment according to the classical scheme, which includes the stages of
precipitation of the product (4 ÷ 12 hours), reddening (blushing) (warming up
of the product), drying (color formation), smoking and cooking.
Warming should begin
at temperature of 50 ÷ 55 ° C. As the drying cycle proceeds, the temperature
gradually rises up to 60 ÷ 65 ° C. At this stage, the coagulation of minced
proteins and the formation of its own "protein crust".
The stage of smoking
at temperatures of about 70 ÷ 75 ° C comes next. At this stage the crust strengthens and is colored with smoke
components.
Then the product is
cooked at a humidity of 100% and at temperature of 75 ÷ 80 ° C until its
readiness.
It is recommended
after the cooking process to produce a slight drying for 5 ÷ 10 minutes at a
temperature of 65 ° C.
The process of drying
and smoking has the most significant impact on the quality of the finished
product. By adjusting the temperature and humidity during the smoking process
and the duration of these stages it is possible to vary the amount of thermal
losses, the thickness of the crust formed, as well as the color and taste of
the product. Optimum heat treatment conditions are achieved in cases where
drying, smoking, cooking and cooling are carried out in software-controlled
devices.
Ripening of sausages
While making summer
and green sausages, after stuffing the sausages are sent for smoking and
ripening according to the technical documentation for the production of this
type of product.
During the production
of sausages of this type, heavy fractions of smoke components may accumulate on
the surface of the loaves. Due to the peculiarities of the casing structure,
they cannot penetrate into the casing and remain on its surface. When
condensation is formed on the surface of the loaf, the interaction of these
substances with moisture occurs and thus the so-called “stickiness effect” can
be formed. This effect completely disappears f when the process of drying and
ripening of sausages continues for some time.
Cooling
After the heat
treatment process of sausages in the casing Logopak Net-Casing Lite, the loaves
should be immediately cooled. Cooling can be carried out under running water,
under a shower or a sprinkler with devices, that specify time intervals, to a
temperature inside the loaf 25 ÷ 35 ° C or in universal cooling chambers.
Cooling with cold air
cannot be used. It is necessary to eliminate the effect of drafts on finished
products, since this can lead to the formation of wrinkles on the surface of
the product.
CASING'S STORAGE AND TRANSPORTATION
The casing should be
stored in the original packaging in closed, dry, clean rooms that comply with
sanitary and hygienic standards established for the food industry, at least 800
mm from heating devices, in the absence of strongly-smelling and aggressive
substances, at a temperature of + 5 ° С up to + 35 ° С and relative air humidity not more than 80%.
It is recommended to
protect the casing during storage and transportation from exposure of direct
sunlight and high temperatures.
Open the factory
packaging just before using the casing.
The casing that was transported
at a temperature below 0 ° C should be kept in original packaging at room
temperature for at least 24 hours before use.
It is strictly
forbidden to throw and shock boxes with the casing.
The manufacturer
guarantees that the casing complies with the requirements of the technical
specifications under the conditions of transportation and storage in the
consumer’s warehouses.
Shelf life - 2 years
from the date of manufacture, while maintaining the integrity of the original
packaging.