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RECOMMENDATIONS FOR THE USE OF CELLULOSE SAUSAGE CASINGS
The cellulose sausage casing is made of regenerated cellulose and has the best vapor-smoke permeability, which, combined with a stable caliber, allows you to produce a high-quality and attractive product.
Chemical composition
| Component | Content |
| Regenerated cellulose, % | 65-67 |
| Water, % | 18-20 |
| Food grade plasticizer, % | 10-12 |
| Adhesive coating and plasticizer for corrugation, % | 3-5 |
| Food coloring,% | <1 |
Main Features:
The casing thickness is 29.3 + 3 microns.
Types of extensibility:
– One of the main parameters of the cellulose casing is its extensibility.
– standard type of stretchability, mainly used in the production of the product on automatic lines. Example: the type 24 packing caliber will be 25.5 – 26 mm.
Type EM – increased stretchability. Allows you to overflow the casing by 3-4 mm from the nominal caliber.
Types of adhesion:
RP (Regular Peel)– standard adhesion, designed for the production of all types of big sausages and small sausages.
SpeedyPeel– low level of adhesion, designed for a product that is being cleaned on a piller or in case of difficulties with removing the casing from the consumer;
EasyPeel – the lowest level of adhesion, designed for a product that is being cleaned on a piller.
Types of end sealing:
OE – open end.
CE-A – closed end, used for most types of equipment.
WithE-K (Knotted) – the type with a knotted knot.
Colour:
– Colorless (Clear).
– Smoke Light;
– Blue.
– Smoke Gold
– Crystal Orange
Preparation for use: the sausage pulp casing does not require any prior preparation.
Stuffing the casing with minced meat:
Currently, many types of equipment from various manufacturers are used in the production of sausages. Let’s look at some common parameters.
Size of the handguard-the sleeve of the corrugated casing should be easily put on the handguard, while there should be no excessive free distance between the handguard and the inner surface of the sleeve, the recommended dimensions of the handguards are indicated in the table: “Size of the handguard”.
Twist – this parameter is set in different ways on different types of machines, but the amount of real twist should not be less than 1.5 revolutions, otherwise the bars may spin up during precipitation and heat treatment. It is not recommended to excessively increase the number of twists, it is worth remembering , that approximately 10 mm of the casing is spent on 1 revolution, with a sausage length of 150 mm, this is about 7% of the casing consumption. The packing density must be achieved so that the bar is elastic, excessively weak stuffing can lead to the formation of wrinkles on the product after heat treatment.
Recommendations for heat treatment.
When developing a heat treatment program, it is necessary to take into account many factors, such as the design features of thermal chambers, the customer’s taste preferences, etc.
The standard heat treatment program consists of the following steps::
- warming up (coloring);
- drying;
- smoking;
- cooking.
Douching – necessary for rapid cooling of the product, in order to avoid unnecessary thermal loss and the formation of wrinkles.