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Small sausages and шпикачки;
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Cooked sausage;
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Semi-smoked sausage;
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Liver sausage.
Beef rounds are ideal foor the production of the high-quality product, prepared by the recepies of GOST. Additional advantage in usage of this casing is small size of sausage sticks.
Advantages of natural casing:
Natural casing has a range of disadvantages, such as:
To avoid of casings damage due to microorganisms while long-term storage there are conserved by salt preservance or drying.
Beef rounds are delivered of the following quality categories: А, АВ, В, Dom.
For the production of liver sausage it is required to use beef rounds which are firmer, such guts have been got preferably from Argentinean cattle.
Besides, at a special request beef rounds can be delivered with removed serious layer.
Rounds are delivered in bunches by 15 and 30 meters.Use
Before use it is necessary to shake a casing to release from salt remainders, to wash it in cool water for 10-15 minutes and to soak in warm water (30-35 °С) for 0,5-4 hours. The time of soaking of a casing depends on its condition. Heavily dewatered, dry casing must stay in water for a longer time than the casing, which was stored in pickle and hasn't lost much moisture. Finally after the soaking the casing must get back to its natural condition and obtain elasticity.
Storage
Being conserved, the natural casing can be stored in barrels at temperature 0-10°С 15 months, 10-25°С 12 months.
Casing diameter, mm | Meat farce capacity, kg/m |
38/40 | 1,00-1,10 |
40/43 | 1,20-1,25 |
43/46 | 1,30-1,35 |
46/+ | > 1,36 |