- Fish sausage and fish rolls.
Pentaflex Shape
- is a multilater polyamide casing for packing fish rolls and sausages pressing in moulds.
Purpose:
Fish sausage and rolls
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SCOPE OF USE:
FEATURES AND BENEFITS:
Casing is designed taking into account specific character of manufacture of molded sausage production and aimed for packing hams and sausages pressing in moulds. Pentaflex-Shape® is characterized not only by excellent overstuffing up to 15-25%, but it also repeat every outline of product with any consistency of builder. Casing accurate outline as specified curves of cooking mould as thin jaggies and structure of forcemeat, designed for packing and cooking hams with high percent of output of production - 150% and more.
Benefits:
• high barrier properties;
• elasticity;
• mechanical strength;
• biological inertness;
• heat resistance;
• increase shelf-life of products.
Calibers: 50 mm, 60 mm, 65 mm, 70 mm, 75 mm, 80 mm, 100 mm.
Offered color spectrum: smoky (Sh-5-BN-04), smoky M (Sh-M-02), gold (Sh-2-GD-02), pink (Sh-6-PI-01), chestnut M (Sh-M-01), transparent (Sh-1-CL-01).
Term of storage of products in casing
Products, packed in Pentaflex-Shape® 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.
Recimmendation on application
Storing at the production facilities
Casings 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.
They should be handled with caution and proper care to avoid hitting and falling down.
Casing is frostproof, stand temperature -20°C.
Casings that have been stored at temperatures lower than 0C should be kept at a room temperature for not less than one day before using.
They should be handled with caution and proper care to avoid hitting and falling down.
Casing is frostproof, stand temperature -20°C.
Casings that have been stored at temperatures lower than 0C should be kept at a room temperature for not less than one day before using.
Preparation of Casing for production of sausages
During preparation of casing for production process, when a reel of
casing is unwinding and being cut into pieces, it is necessary to
monitor Before using Pentaflex-Shape® casing should be cut into pieces
of required length, soaked in water at the temperature +18+25°C and kept
there for 30 minutes. It is completely forbidden to soak the casing in
hot water. For the purposes of evenness of soaking process, it is
obligatory that during submerging in the water one end of each casing
piece should be open to secure soaking of an internal surface of casing
as well. During soaking casings have to be under the water. With that
purpose it should be covered (pressed) by frame and kept during 30
minutes. It will considerably increase its elasticity, facilitate
process of stuffing and ensure uniformity of filling forcemeat over the
full length of a sausage stick.
In case of using the shirred casings, it is necessary that shirred sticks be submerged completely into the water at a temperature of 18-25C and kept there for at least 40 minutes.
Consumption of the casing should be calculated for the volume of sausage production. In case there is some casing left after production, it should be left in cold water and used within 24 hours.
In case of using the shirred casings, it is necessary that shirred sticks be submerged completely into the water at a temperature of 18-25C and kept there for at least 40 minutes.
Consumption of the casing should be calculated for the volume of sausage production. In case there is some casing left after production, it should be left in cold water and used within 24 hours.
Recommendations on technological peculiarities of sausage production process using polyamide ring casings
In view of the fact that casing is used for hams with high output of ready production, it is necessary to observe the requirements of technological instruction on its production, especially on using water retention additions, which are used at stuffing of hams. It will ensure high output of production, exclude possibility of jelly formation and detachment of casing during storage of product.
Forming
The process of forming hams shall meet the following requirements: 1.
The casing should be cut depending on forming constructions and sizes of
moulds. The length of a section for one form (mould) shall be 10%
longer than the length of the form. The casing may be cut manually for
each form separately with subsequent clipping of the casing on one end
before the stuffing process. Also it is possible to stuff the sleeve
with section length of up to 20 meters under condition of incessant
clipping of ham of the necessary length.
2. Before forming the ham it is necessary to select the right diameter of the casing, which will fit the sizes of the form. It is ne-cessary to take into account the fact that perimeters of form and casing cross-section should be equal. By inserting the given values into the formula suggested below we can calculate the necessary diameter of the casing taking into account the projected percentage of overstuffing.
2. Before forming the ham it is necessary to select the right diameter of the casing, which will fit the sizes of the form. It is ne-cessary to take into account the fact that perimeters of form and casing cross-section should be equal. By inserting the given values into the formula suggested below we can calculate the necessary diameter of the casing taking into account the projected percentage of overstuffing.
EXAMPLE
Sizes of the mould:
l = 31 sm
h = 9,5 sm
m = 11,4 sm
1. Perimeter of the form totals:
11.4+11.4+9.5+9.5=41.8 cm.
2. Cross-sectional perimeter of the casing, which should fit the given form totals:
P x D = 41.8 cm (D – diameter of the casing, P=3,14);
D = 41.8 / P = 13.3 cm (133 mm .).
Cross-sectional perimeter also includes percentage of overstuffing:
With 10% of overstuffing the nominal diameter will equal 119.7 mm;
With 15% of overstuffing the nominal diameter will equal 113 mm;
With 17% of overstuffing the nominal diameter will equal 110.3 mm.
These calculations are theoretical, therefore, when selecting diameter of the casings it is necessary to take into account all the necessary parameters (percentage of overstuffing, sizes of forms, etc).
l = 31 sm
h = 9,5 sm
m = 11,4 sm
1. Perimeter of the form totals:
11.4+11.4+9.5+9.5=41.8 cm.
2. Cross-sectional perimeter of the casing, which should fit the given form totals:
P x D = 41.8 cm (D – diameter of the casing, P=3,14);
D = 41.8 / P = 13.3 cm (133 mm .).
Cross-sectional perimeter also includes percentage of overstuffing:
With 10% of overstuffing the nominal diameter will equal 119.7 mm;
With 15% of overstuffing the nominal diameter will equal 113 mm;
With 17% of overstuffing the nominal diameter will equal 110.3 mm.
These calculations are theoretical, therefore, when selecting diameter of the casings it is necessary to take into account all the necessary parameters (percentage of overstuffing, sizes of forms, etc).
Stuffing and clipping
It is advisable to perform stuffing of the Pentaflex - Shape® casing
within the limits of the recommended diameter for stuffing of 15-25%.
The percentage of overstuffing should be stable during the entire
process of stuffing. The length of the product will depend on the size
of the form.
The casing may for used for performing the stuffing on automated («ALPINA», «POLI-CLIP», «TEHNOPACK»), as well as on semi- automated types of equipment. The casing can also be used in manual stuffing.
The casing may for used for performing the stuffing on automated («ALPINA», «POLI-CLIP», «TEHNOPACK»), as well as on semi- automated types of equipment. The casing can also be used in manual stuffing.
Placing into forms
After clipping the ham sticks are placed into forms. If several sticks
are placed into one mould, it is necessary to ensure that front sides of
the sticks are closely fitting to each other. During the placing the
surface of ham sticks should stand out over the side of the form by
1.0-1.5 cm – this will allow for a clear imprint. The forms are pressed
with lids on top.
Thermal processing
The boiling of ham is performed in steam-cooking chambers or boilers in
the regime envisaged by the technological instruction for their
production. After the temperature inside the products reaches +72°C the
boiling process is completed.
Cooling
Stage 1 – Frames with form are delivered for cooling with tap water in
order to bring the temperature inside the form to +25+30°C. The cooling
may be performed through showering or full submergence of forms into the
water.
Stage 2 – After cooling with water the hams are delivered to refrigerating chambers for final cooling in order to lower the temperature inside the products to +4+6°C.
After the full cooling process is complete, the hams are extracted from the forms. If you are using Pentaflex-Shape® casing, the secondary packaging is not necessary. Packaged into the given casing the hams are delivered to the trading network.
Stage 2 – After cooling with water the hams are delivered to refrigerating chambers for final cooling in order to lower the temperature inside the products to +4+6°C.
After the full cooling process is complete, the hams are extracted from the forms. If you are using Pentaflex-Shape® casing, the secondary packaging is not necessary. Packaged into the given casing the hams are delivered to the trading network.
Slicing and removing the casing off the sausage stick
Pentaflex-Shape® casing is very easily removed off a sausage stick.
After removal, the surface of the product remains smooth and glossy.
In order to prevent tearing and decrease the tension on the casing during cutting of sausages, it is advisable to cut both clips first.
In order to prevent tearing and decrease the tension on the casing during cutting of sausages, it is advisable to cut both clips first.
Packing and storing of the sausages
After the cooling sausage sticks are transferred to the storage
facilities for storing and selling. Temperature in the storage area
should be set Sausage sticks with the clean and dry surface are packed
in the sanitized containers not exceeding their weight capacity and
shipped for sale. During the storing, sharp changes in temperature are
unacceptable to exclude possibility of appearance of condensation
moisture on the sausage sticks’ surface.
In the retail the sausage sticks should be taken out of shipping containers and stored into the refrigerators, showcases and so on.
In the retail the sausage sticks should be taken out of shipping containers and stored into the refrigerators, showcases and so on.
