- cooked, cooked-smoked sausage products
- can be used to produce uncooked smoked/ dry-cured products, which traditionally are filled into natural casings.
Natur/Natur LC
- an edible collagen casing, completely imitating a natural casing in appearance and by organoleptic characteristics. Gives a product a disctinctive knap (or a knack) while cracking to save the taste of a casing non-existence while chewing.
Manufacturer: Viskofan
Purpose:
Frankfurters, Hot Dogs
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SCOPE OF USE:
FEATURES AND BENEFITS:
- Completely imitates natural casing in appearance and by organoleptic characteristics. Does not lose tenderness while cracking even after heat treating.
- Shapestability (stable caliber and weight while stuffing, heat treating and storing)
- Excellent qualities while drying and heat treating
- "Knack" effect while cracking
- Taste of "a casing absence" while chewing
- BRC, ISO Standards Certification
- In complience with Halal, Kosher requirements
Natur LC is the most recent solution by Viscofan to achieve the superior tenderness of the product while biting.
Calibers:
Natur 15 - 38 mm
Natur LC 17 - 23 mm
Variants of shirring of a casing in 1 core from 35 ft.(10,668 m) to 90ft. (27,432 m) are available.
Depending on a stuffing equipment, cores can have special types of ends:
OE- open end
CE- closed end
Knot- knot
Colors:
|
Code of color and description in English |
Name in Russian |
|
0000-Transparent |
Прозрачный |
|
0323-Ivory |
Кремовый |
Recommendations on storing
In cold / dry premises, at temperatures 5°C - 23°C, far from heat and natural light.
Preparation
Natur / Natur LC casings can be used without any preparation.
Avoid moisture loss. Stuf within the bounds of recommended diameter.
Recommendations on stuffing:
|
Nominal caliber |
Recommended caliber of stuffing, m |
Recommended nozzle, mm |
||
|
15 |
15 |
+/- |
0,1-0,5 |
9 |
|
16 |
16 |
+/- |
0,1-0,5 |
9 |
|
17 |
17 |
+/- |
0,1-0,5 |
9-9,5 |
|
18 |
18 |
+/- |
0,1-0,5 |
10 |
|
19 |
19 |
+/- |
0,1-0,5 |
11 |
|
20 |
20 |
+/- |
0,1-0,5 |
11 |
|
21 |
21 |
+/- |
0,1-0,5 |
12 |
|
22 |
22 |
+/- |
0,1-0,5 |
12-12,5 |
|
23 |
23 |
+/- |
0,1-0,5 |
13 |
|
24 |
24 |
+/- |
0,1-0,5 |
14 |
|
28 |
28 |
+/- |
0,1-0,5 |
16 |
|
30 |
30 |
+/- |
0,1-0,5 |
17 |
Recommendations on heat treating:
|
Step |
Temperature in a chamber (°C) |
Humidity (%) |
Temperature in a stick center (°C) |
Duration (min) |
|
1. Precooking 1 |
50 |
95 |
|
20 |
|
2. Precooking 2 |
60 |
80 |
|
10 |
|
3. Drying |
65 |
|
|
10 |
|
4. Smoking |
65 |
75 |
|
10 |
|
5. Smoke extraction |
68 |
|
|
2 |
|
6. Boiling |
76 |
99 |
72 |
|
|
7. Spraying |
By cold water for 3 minutes long, then 2 minutes break. Repeat several times |
|||
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