Сooked and cooked smoked sausage products, curved-shaped (winers, thick short sausages, etc.)
NCC
NCC - an edible collagen casing, exactly imitating the shape of a natural casing.
Manufacturer: Viskofan
Purpose:
Boiled sausages and Ham, Semi-dry smoked/cooked sausages, 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 kind of equipment (high mechanical strength and elasticity)
- Ring shape, exactly imitating a natural casing
- High stuffing capacity
- The casing does not require soaking (time consuming while cooking)
- 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
Calibers:
23 - 43 mm (23 / 28 / 30 / 32 / 34 / 36 / 38 / 40 / 43)
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:
|
Code of color and description in English |
Name in Russian |
|
0000-Transparent |
Прозрачный |
In cold / dry premises , at temperature 5°C - 23°C, far from heat and natural light.
Preparation
NCC casings can be used without any preparation.
Avoid moisture loss. Stuf 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 |
Recommendation on heat treatment of NCC:
|
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. Cooking |
76 |
99 |
72 |
|
|
7. Spraying |
By cold water for 3 minutes, then 2 minutes break. Repeat several time. |
|||
