Edible collagen casing, used for forming sausages and wieners, cooked smoked, half-smoked, raw smoked,
uncooked sausages. Differs more durable characteristics, has a characteristic “click” with a bite.
– surpasses the natural shell in elasticity, strength, bacterial purity;
– ensures the stability of the diameter;
– steam-, gas permeability of the casing ensures the penetration into the product of aromatic substances during smoking,
which allows preserving the aroma of the products during the entire storage period;
– does not require pre-soaking;
The Advanced Collagen Casing with a diameter of 13–32 mm is produced in the form of corrugated tubes, long: from 19 to 21 cm or from 26 to 29 cm.
The casing is supplied in a hermetic package, protecting the casing from drying out.
The shell can be supplied with a closed (CE) or open (OE) end.
For automatic equipment, corrugated tubes are offered with a closed end made in two ways: a manual knot (PAL) and an automatic knot with a twisting shell (FAM).
Collagen casings for sausages and wieners of the Advanced type are suitable for use on automatic lines without prior preparation (soaking).
In the transition from the manufacture of products in poly-amide and cellulose membranes to work with collagen casings, equipment adjustment is required.
Particular attention when setting up equipment should be given to centering the bobbin and its backlash relative to the twister.
The alignment of the bobbin should be perfect, and the play should be minimal, the alignment should be checked regularly.
In order to avoid unwinding and gusts of the shell in places of twisting, after hanging on the frame, it is recommended to hang them with a diamond in the amount of four pieces.
When working on machines and twirling syringes, the caliber of the shell, the diameter of the bobbin and the packing should be taken into account.
Opened boxes with sheath must be hermetically packed.
If the shell has been stored for some time unsealed, micro-cracks may occur. In such cases, it is allowed to dip the casing in water at room temperature for 1 second and immediately begin filling with minced meat.
Recommended Heat Treatment Modes
|Process type||Process time, min||Operating temperature, ° С|
These modes can only be used as recommendations and depend on the type of equipment, the load of cooking chambers and the color requirements and the degree of “bite” of the finished product.
After the end of the process of heat treatment of sausages and wieners, it is recommended to carry out dushirovanie to a temperature in the center of the bar from 25 ° C to 30 ° C.
- the shell is stored in the manufacturer’s packaging in dry warehouses protected from sunlight at a temperature of 20 ± 10 ° С at a distance of at least 1 m from heating devices at a relative humidity of (40-75)%
- warranty period of storage of the shell 36 months.
- You can only open the package before using the casing.
In the case of transportation of the shell at low temperatures, it is recommended that the shell be kept for 2 days at a temperature of 20 ± 5 ° С without opening the package.
Tips for packing
|Diameter after filling, mm||14||sixteen||18||nineteen||20||21||22||23||24||25||26||28||thirty||32||34|
|Size of the bobbin||eight||9||ten||ten||ten||ten||eleven||eleven||12||12||12||14||14||15||15|