- Fish sausage and rolls.
Pentaflex-Kranz has stability of the form (ring and semi-ring), high mechanical strength, biological inertness, high elasticity and at the same time good adhesion to the force meat. Recomended overstaffing - 5-10%. Casing is good clipped at all types of clipping-machines. One of the main advantages of the casing is that it permit to get the product in original forms, successfully imitating sausages in natural intestinal casings. Can be deliver in shirred sticks by 25-30 metres.
Pentaflex-Kranz S - it is special casing for making sausages in form of SPIRAL with 3-5 rounds in one sausage stick.
• high barrier properties;
• mechanical strength;
• biological inertness;
• heat resistance;
• increase shelf-life of products.
Term of storage of products in casing
Products, packed in Pentaflex-Kranz® casing, have shelf-life up to 60 days (by temperature interval +2°C-+6°C), which is confirm by the results of researches and by the State sanitation service, given in Ukraine and Russia.
Recomendation on application
Storing at the production facilitiesCasings should be kept in the manufacturer’s packaging in clean and dry storage area, without strange smells, protected from exposure to direct sunlight, at a distance of not less than 1 meter away from heating appliances at room temperature not exceeding 25 degrees centigrade with relative humidity of not more than 75%. Pentaflex-Sinuga® casings are provided with manufacturer’s warranty and are good for use during for 24 months since the date of production.
Preparation of Casing for production of sausagesDuring preparation of casing for production process, when a reel of casing is unwinding and being cut into pieces, it is necessary to monitor side parts of the reel and surface of the casing sleeve to prevent them from rubbing against various types of uneven or rough surfaces. It is recommended to unwind the reel of casing in the vertical position.
Recommendations on technological peculiarities of sausage production process using polyamide ring casings
Technological process of sausages’ production should be implemented in
strict conformity with the acting technological instruction.
Due to the gas and moisture impermeability of Pentaflex-Kranz® casing, no losses of humidity is observed at thermal treatment of sausages; that’s why the amount of water, added to sausage meat when it is chopped should be decreased to 5-10%. This will allow to exclude the formation of bouillon and fat substances and breaking of the casing during thermal treatment, and the planned output of the finished products will not change. The use of additives when making boiled force meat in polyamide casing requires special attention in further cycles Increase of water-retaining quality of meat leads to intensive swelling of proteins, which facilitates increase of internal pressure of force meat of the sides of the casing during thermal treatment.
Therefore the observance of required recommendations on application of additives, stepped thermo treatment of sausages will allow to exclude the breaks of sausages during cooking.
Forming and clipping of sausage is an important process, during which the casing most frequently touches upon details of the equipment. In order to avoid damages of the casing, make sure the equipment is operating well, there are no damages to it, burrs on its surface.
The filling of casings is recommended to perform with overstuffing by caliber within the limits of recommended staffing diameter (RSD) of 5-11 %. Percentage of the overstuffing is determined by experienced method and depends on conditions of production and type of equipment. Chosen percentage of overstuffing has to be unchanged during entire stuffing process, the stuffing must be compact along the whole length of a sausage stick. For instance, when the 45 mm caliber of casing is used and chosen overstuffing percentage is equal to 7%, it is recommended that stuffed sausage stick reach up to 48 mm in diameter.
In this case is ensured the presentable appearance of sausages, preservation of ring or semi-ring form, increased forcemeat capacity, excluded possibility of fat formation and increased output of finished products.
Clipping of casingsPentaflex-Kranz® casing can be used in production process involving usage of both automatic ("ALPINA", "POLI-CLIP", "TEHNO-PACK") and semi-automatic types of equipment, as well as for clipping manually.
Thermal processingThermal processing of sausages should be performed according to the current technological instructions by scheme:
It is possible to cook sausages in boilers.During the process of cooking sausages in boilers, please observe the requirements of technological instruction and recommendations on casing application:
After the cooking sausages should be cooled in two stages.
Stage 1 – cooling in the shower of regular cold water up to the temperature of +25°C - +30°C in the center of sausage stick.
Stage 2 – after cooling under the shower, sausages dry at natural temperature and then they are taken to a cooling camera with temperature at +4+6°C.
Cooling of the product with intervals ensures simultaneous and even shrinking of the casing and force meat, which excludes the possibility of wrinkles on the surface of a sausage stick.
Slicing and removing the casing off the sausage stickPentaflex-Kranz® casing is very easily removed off a sausage stick. After removal, the surface of the product remains smooth and glossy.
Packing and storing of the sausagesAfter the cooling sausage sticks are transferred to the storage facilities for storing and selling. Temperature in the storage area should be set according to the requirements specified in the technological instruction for production of the given type of product.