StageI. Preparation
While wrapping of the roll, cutting into pieces it is required to avoid
rubbing of the butt end of the roll of any surfaces. It should perform
wrapping off the roll in a vertical position only while leaning it onto a
cartoon frame. Soak in water at temperature 18-25°С for 30 minutes.
(!) DO NOT SOAK IN WARM WATER TO AVOID SHIRRING OF THE CASING
While using of the casing in cuts while soaking spilling of water
throught the sleeve is necessaty to perform. It is necessaty to soak
shirred casing not taking off the net in water at temperature 18-25 °С
for 40-60 minutes, while entirely dipping into water.
>
StageII. Stuffing
Forming of sausage products can be done by any stuffers: manual and
automatic. Overstuffing of the casing 10% from nominal diameter (see
the Table
The Table of Recommended Calibers for Stuffing
|
Niminal
caliber
of a casing, mm
|
Number of a spindle
(outer diameter),
mm
|
Caliber
of stuffing,
mm
|
|
45
|
28
|
50
|
|
50
|
28
|
55
|
|
55
|
36
|
60
|
|
60
|
36
|
66
|
|
65
|
36
|
71
|
|
70
|
48
|
77
|
|
75
|
48
|
82
|
|
80
|
48
|
88
|
|
85
|
48
|
93
|
|
90
|
48
|
99
|
Stage III. Clipping
Both manual and automatic clippers can be used.
Stage IV. Heat treatment
While manufacturing of cooked sausages it is necessary to decrease the
quantity of water to be added to the moisture loss quantity for heat
treatment, due to strong barrier qualities of the casing. This let to
exclude the formation of water and fat pockets and breaks of the casing
while heat treating, and the output of the product will not change.
Usage of additives when composition of farce for cooked sausages
requires a special attention on the follwing cycles of the technological
process. The increse of moisture keeping capability of meat will lead
to an intense swelling of proteins, which helps to increse inner
pressure of farce onto the casing's walls during heat treatment.
While cooking in stationary steamers:
>
Put the sausage sticks into the water at temperature 55-60°С to avoid
non-controlled shirring and deformation of the sausage sticks . Sausage
products are to be constantly kept under the water and moved for even
cooking. Before loading of each new lot of sausages it is recommended to
decrese the temperature of the water in a steamer up to 60°С.
While heat treating in heat chambers: ecxlude the processes of drying and roasting.
| PROCESS |
Temperature in a chamber,°С |
Temperature
inside a sausage stick, °С
|
Duration,
min
|
Relative humidity, % |
| Step cooking |
|
|
|
|
| I step |
50-55 |
----- |
10 |
100 |
| II step |
65-70 |
----- |
15 |
100 |
| III step |
78-85 |
----- |
15 |
100 |
(!)IT IS STRONGLY PROHIBITED TO STRICK THE SAUSAGE STICKS
StageV. Cooling
Firstly, spraying is made by cold water and, secondly, cooling in the air.
CONDITIONS OF STORAGE
Store in the manufacturer's package in closed, clean and dry premises,
odour free, protected from sunlight, at the dostance not less than 1 m
from the heaters, at temperature not ebove 25ºС and relative humidity
not above 75%.
(!) IT IS STRONGLY PROHIBITED TO THROW AND EXPOSE TO HITS BOXES WITH A CASING
The casing, which was stored at temperature below 0ºС should be kept at
room temperature for not less that 24 hours before opening of the
package.
>
TERMS OF STORAGE
1 year from the date of manufacturing at the condition of the preservance of the manufacturer's package integrity.
LOGOPAK casings are synthetic multi-layer heat
shrinkable casings, are manufactured only from high quality european raw
materials on modern high production equipment under balanced quality
procedures.
