- Fish sausage and fish rolls in forms.
Casings shapes: round, bung, different press-forms, and also forms in a combination with nets or string.
Calibers: 65, 68, 75, 80, 82 mm.
Form of delivery: in rolls by 500 meters.Colors: colorless, brown, hazel translucent, smoking, golden 3, golden 6, pink translucent.
Preparation of a casing to use
While preparing the casing (unwinding of the roll, cutting into pieces) it is required to exclude friction of a side part of a roll to any surfaces.
Unwind of the roll only in a vertical position with the support of a carton frame.
It is required to soak the casing in pure cold water at temperature 18-25°С for 30 minutes. Do not soak in warm water to avoid shrinking of the casing!
The casing in rolls is to be cut into pieces before use, and then to be soaked with pouring insede the tubing.
Soak a shirred casing not taking off the net, in cold water at temperature 18-25°С for 40-60 minutes fully immersing into water.
According to technological instruction on cooked sausage manufacturing it is required to decrease the water content to be added to the quantity of moisture loss during thermal processng.
Stuffing of the casing
While forming it is required to select the caliber of the casing and quantity of farce being supplied depending on the size and configuration of press-forms to form the monolithic structure and to avoid cavity existence. It is required to select the percentage of stuffing and dosing of farce in such a way that the stick length will be enough to fully fill the press-form by length and at the same time the stick volume should be equial or less for 5% from the press-form volume. Initial (forming of sticks before pressingin forms) recommended overstuffing - 5-7%, maximum final (while pressing) stretching in such a place where the form has its maximum perimeter – up to 30-40% from nominal diameter. It is trictly prohibited to strick the sticks (to puncture the casing). For even heating it is necessary to use forms of equal sizes an weight.
It is recommended to fulfill thermal processing of sausage and ham products in press-forms in LOGOPAK Form sausage casings in thermal chambers at temperature of heating agent 80-85°С. It is required tofulfill cooling of end products firstly by cold water for 10-30 minutesdepending on product mass, and then by air in cooling chambers at temprature not below 0°С and not above 6°С until the temperature inside the stick has become 0-15°С.
Store the casing in a manufacturer's packaging in closed clean, dry and off odor premises, protected from sunlight, at a distance not less than 1 meter from the heaters, at temperature not above 25°С and relative humidity not more than 75 %.
It is strictly prohibited to throw and to expose to hits boxes with a casing.
The casing, which has been stored at temperature below 0°С, should be kept before use at room temperature for not less than 24 hours before opening of the packaging.
Guaranteed term of storage of a casing
Guaranteed term of storage of a casing - 1 year from the date of manufacturing if the manufacturer's packaging entirety was preserved.