- Cooked and cooked smoked sausage products
- Raw sausage products, curve-shaped (such as “Mergez“ sausages, Cumbrian sausages, Ukranian fried sausages) to grill or freeze later on.
SCC
SCC - edible collagen casing, curve-shaped.
Manufacturer: Viskofan
Purpose:
Frankfurters, Hot Dogs
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SCOPE OF USE:
FEATURES AND BENEFITS:
- Shape stability (stable caliber and weight while stuffing, heat treating and storing)
- Usage on all kinds of equipment (high mechanical strength and elasticity)
- Ring-like shape, exactly imitating a natural casing
- High stuffing capacity
- The casing does not require soaking (time consuming while cooking)
- The casing is more hygienic in comparison with a natural casing
- BRC, ISO Standards Certification
- In complience with Halal, Kosher requirements
- Manufactured in Serbia at Koteks manufacturing facility
SCC - is used for manufacturing of cooked and cooked smoked sausage products of a curved shape.
Calibers:
SCC: 19-25 mm (19 / 21 / 23 / 25)
Shirring
Variants of shirring of a casing in 1 core from 27 ft.( 8,2296 m) to 60ft. (18,288 m)are available.
Depending on a stuffing equipment, cores can have special types of ends:
OE- open end
CE- closed end
Knot- узел
Colors: transparent
Preparation
SCC casings can be used without any preparation.
Avoid moisture loss. Stuff within the bounds of the recommended diameter.
Recommendations on stuffing:
|
Nominal caliber |
Recommended caliber of stuffing, mm |
Recommended nozzle, mm |
||
|
19 |
19 |
+/- |
0,5 |
11 |
|
21 |
21 |
+/- |
0,5 |
12 |
|
23 |
23 |
+/- |
0,5 |
13 |
|
25 |
25 |
+/- |
0,5 |
15 |
|
28 |
28 |
+/- |
0,5 |
16 |
|
30 |
30 |
+/- |
0,5 |
17 |
|
32 |
32 |
+/- |
0,5 |
20 |
|
34 |
34 |
+/- |
0,5 |
21 |
|
36 |
36 |
+/- |
0,5 |
23 |
|
38 |
38 |
+/- |
0,5 |
23 |
|
40 |
40 |
+/- |
0,5 |
23 |
|
43 |
43 |
+/- |
0,5 |
27 |
Recommendations on heat treatment of SCC:
| Step |
Temperature in a chamber (°C) |
Humidity (%) |
Temperature in a stick center (°C) |
Duration (min) |
|
1. Precooking 1 |
50 |
95 |
|
20 |
|
2. Preccoking 2 |
60 |
80 |
|
10 |
|
3. Drying |
65 |
|
|
10 |
|
4. Smoking |
65 |
75 |
|
10 |
|
5. Smoke extraction |
68 |
|
|
2 |
|
6. Cooking |
76 |
99 |
72 |
|
|
7. Spraying |
By cold water for 3 minutes, then 2 minutes break. Repeat several times |
|||
Recommendation on heat treatment of SCC-B for its usage for heat treated product manufacturing to fry later on.
It is recommended to hang the product on frames not mote than 2+2 (for calibers from 26). If possible, use the lowest speed of chamber ventilators rotation.
|
Step |
Temperature in a chamber, ⁰ С |
Duration, min |
|
Drying |
60 ⁰ С |
15-20 min (depending on a caliber) |
|
*Smoking |
65-70 ⁰ С |
15-20 min (depending on a color required) |
|
Drying |
65-70 ⁰ С |
5 min |
|
Cooking |
max.76 ⁰ С |
up to 72 ⁰ С in a stick center |
|
Spraying/ cooling |
|
By cold water for 3 minutes, then 2 minutes break. Repeat several times. |
*this step is optional, depending on an end product
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