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Edible collagen casings
Edible collagen casings are made from split cattle skins and are used for the production of big sausages, small sausages, smoked and raw sausages of small and medium calibers.
| Component | Colored or transparent |
| Dry matter, % | 50-55 |
| Water, % | 22 |
| Glycerin, % | 18 |
| Cellulose,% | 7 |
| Ash, % | Maximum 4 |
| pH of water extract | 4.0-5.5 |
The range of manufacturers includes both universal casings (suitable for the production of the entire line of sausage products) and special types of casings; such as a special casing for the production of grilled sausages (they can withstand the temperature of frying on a fire, grill or grill; a special type of casing for the production of raw smoked sausages (it settles well during drying, fits perfectly to the product and it has a soft bite.
Also in the assortment of collagen sausage casings there are ring casings for the production of sausage products in the form of a ring or semi-ring and for the production of sausages and salami.
Available calibers- range from 13 to 45mm, available colors: salmon, caramel, onion and colorless.
The casings are ready for use without prior preparation and can be used both on automatic lines and on syringes with twists.
Special attention should be paid to the tuning of the machines: the centering of the cap should be perfect, the backlash is minimal. In order to avoid gusts of the casing in places of twisting during heat treatment, it is necessary to hang it so that no more than 300 g of product per circle.
The program of heat treatment of products in a collagen casing is developed separately for each specific case. At the same time, there are general rules that must be followed.
Warm-up – it is recommended to warm up at low temperatures, no more than 60 degrees Celsius, and relative humidity of 70-80%. With these parameters, the warm-up process will take place in the optimal time.
Drying is a very important process that requires special control, if the product is over-dried, it will negatively affect its biting ability, if it is not dried enough, then collagen may be destroyed during cooking (“sausage hits”). This process is recommended to be carried out at a temperature of 65 degrees and a relative humidity of 25-30%. The duration of the process must be controlled “manually”, i.e. by opening the chamber and checking the moisture content of the casing surface.
Smoking – produced at a temperature of 65 degrees, humidity in most cases is not regulated, and depends on the humidity of the smoke. The duration of the process depends on the need for the appearance of the product.
Cooking – Done at maximum humidity and temperature of no more than 76 degrees Celsius. This parameter is very important for avoiding the destruction of collagen it allows you to control the actual temperature in the chamber. The duration of the process depends on the caliber, cooking must be carried out until the product is ready.
Cooling – After the heat treatment is completed, the sausages should be cooled immediately to avoid wrinkling. To preserve the color of the product (with prolonged douching , the color obtained during smoking can be washed off with water), douching can be carried out intermittently.
Non-edible collagen casings
Artificial non-edible collagen sausage casings are made from split cattle skins and are used for the manufacture of all types of sausage products: dry-cured, raw-smoked, boiled-smoked, semi, -smoked and boiled sausages, sausages, meat products, poultry products, cheese products, special assortment products with sprinkles, white mold, etc.
Product range:
Collagen non-edible casings are produced in several types:
- a special type of casing for the production of raw smoked and dried sausages;
- traditional collagen non-edible coat without any additional treatments;
- special type of casing-easily removable. It is intended for the production of sausages with the subsequent removal of the casing for slicing the product or in case of problems with removing the casing on boiled and smoked sausages.
In the range of manufacturers there are casings from 28 to 130 caliber, and there is always a wide range of colors: the main (regular) colors are colorless, caramel, onion.
Sausage protein wrappersare pre -soaked in a solution of table salt, with a concentration of 10%, at a temperature of 25°C, for 25 minutes.
Corrugated sausage casings are soaked for 5 minutes more.
Forming of sausage products is carried out immediately after soaking the casings. It is not allowed to leave the casings after soaking for more than 1 hour.
Sausage products are formed using manual syringes dispensers and automatic equipment.
When clipping casings on automatic machines, it is recommended to use clips of rectangular cross-section with rounded edges.