Luga-Fresh Gli

PURPOSE

Luga-Fresh Gli is five-layer artificial casing intended for manufacturing of all kinds of boiled sausages and hams in shape of bubble.

COMPOSITION

Luga-Fresh Gli casing is produced according to unique technology by co-extrusion method, from high quality polyamide raw materials manufactured by leading polymer producers.

In five-layer structure of casing each layer bears certain function:

  • External layer consisting from polyamide, serves as a barrier against moisture and oxygen penetration.
  • Medium layer, consisting of ethylene copolymer, interferes with evaporation of moisture, that excludes losses in weight while cooking and storage of final product. It gives increased elasticity to the casing.
  • Internal polyamide layer, contacting to product, is biologically neutral, it possesses high resistance to food acids and fats.
  • Adhesive layers evenly distribute tension in multi-layer material.

All raw materials are certified to contact with foodstuffs.

ASSORTIMENT

Range of nominal diameter 35-80 mm.

Luga-Fresh Gli casing in rolls

Caliber, mm

Quantity of casing in one roll, m

Quantity of rolls in one shipping box, pieces

Quantity of casing in one shipping box, m

Gross weight max, kg

Dimensions of shipping box, mm

35-80

400

3

1200

12

280х280х340

800

2

1600

16

380х380х235

Shirred Luga-Fresh Gli casing

Caliber, mm

Quantity of casing in one shirred briquette, m

Quantity of briquettes in one shipping box*, pieces

Quantity of casing in one shipping box, m

Gross weight max, kg

35

30

54

1620

8

38

25

46

1150

8

40

30

42

1260

8

45

30

33

990

7

50

25

30

750

7

80

30

10

300

5

 * – dimensions of shipping box, mm: 314х314х410

Colors of Luga-Fresh Gli casing: brown, smoke and transparent. Manufacturing of exclusive colors is available. The table of colors and codes is submitted in appendix.

It is possible to make one- or two- side printing. Paints used for printing are permitted to contact with food and they are resistant to mechanic action, fat and boiling, have certificates allowing contact with foodstuff.

Quantity of colors for printing is from 1 up to 5. Full-color printing is available.

PROPERTIES AND ADVANTAGES

1. High elasticity.

Developed casing possesses unique correlation of physicomechanical characteristics and thermo-shrinkage properties in longitudinal and cross axes. Such combination of properties allows to overstuffing casing up to 70-100% and to from globular shape.

2. High barrier properties.

Permeability of Luga-Fresh Gli casing for oxygen and water vapor is in dozen times less than in collagen and cellulose casing. It brings following advantages:

  • Minimal losses during thermal treatment and storage of frankfurters and wieners.
  • Prolonged shelf life of sausage. Shelf life of final products packed in polyamide casing Luga-Fresh Sinuga is 60 days.
  • Attractive appearance of final product during whole period of shelf life.

3. Excellent physic-mechanical properties.

  • Allow to use Luga-Fresh Gli casing on all types of automatic clipping machines and manually.
  • High mechanical durability combined with elasticity guarantees rupture absence during stuffing, clipping and boiling.
  • Provide efficient production of stuffing equipment.
  • Permit to overstuff the casing for increasing profitability of production.

4. High level of thermo-shrinkage.

Thermo-shrinkage properties ofLuga-Fresh Gli casingis the best preventer against forming of fat and gel pockets as well as wrinkles, and they give organoleptic properties to final products.

5. High thermo-resistance.

Casing is resistant not only to high temperature, but also to its lasting effect. That is why the range of thermal treatment of sausages in Luga-Fresh Gli casing is wider, in comparison with natural, cellulose and collagen casing.

6. Biological inactivity.

Polymeric materials used for production of Luga-Fresh Gli casing are inert to bacteria and moulds. This property improves hygienic characteristics of casing and sausage production as well.

PREPARATION OF CASING

Process of preparation of casing for stuffing is simple and takes not too much time. It consists of soaking only.

In order to provide good elasticity while stuffing casing should possess sufficient humidity there to its preliminary soaking is made.

Soaking is executed in water at temperature 20-25°С.

Time of soaking:

  • Sections of casing – not less than for 30 minutes.
  • Shirred briquettes – not less than for 60 minutes.

When soaking Luga-Fresh Gli casing should be completely submerged in cold water. For achievement of uniform soaking it is necessary to open the ends of the casing sections and to moisten ones inside. Shirred briquettes in netting should be soaked in cold water too. When this procedure netting should not be taken off.

Correct soaking gives to casing additional elasticity, coupled with high durability, which makes easy stuffing process.  

It is forbidden:

1. To soak casing in warm or hot water.
2. To soak repeatedly once soaked, but unused casing.

MEAT STUFF COMPOSITION

As Luga-Fresh Gli casing is impermeable to moisture, so when preparing the stuff it is recommended to lower quantity of water by 10% in comparison to norm for natural and cellulose casing. More precise needed quantity of water can be determined by accounting of kind and characteristic of meat.

STUFFING

In order to avoid damage of casing, it is necessary to be sure that processing equipment has no rough edges. Puncture either of casing itself or onto product is forbidden.
Ratio between stuffing and nominal diameters is very important. During forming casing should be stuffed as dense as possible, without air penetration inside. Forming of Luga-Fresh Gli by meat stuff recommended to make with 70-100% of overstuffing (e.g. need diameter to reach in final product is 85-100 mm, consequently corresponded nominal caliber – 50), depending on specific conditions of production: consistence of meat stuff structure, applied equipment. Regulating length of stick from 100 up to 120 mm, it is possible to change shape: from elongated (oval) to similar to sphere as much as possible. During stuffing wrinkles occurred in place of clipping would become smoothed out.
 Forming is executed smoothly, without jerking, with fluent rising of pressure in stick. Observing of such conditions provides excellent appearance of final product, increases stuffing capacity, reduces risk of fat and gel pockets.
Used clip must provide reliable sealing of casing’s edges but not damage casing itself. To keep instructions for used clipping equipment is necessary for that.
While working on automatic, semi-automatic or table clipping machines with option to put two clips simultaneously, it is required to take into account maximum diameter of sausage stick, that could go through operation part of the clipping machine. In case of the stick diameter exceeds allowable rates, passing stick through clipping unit will be difficult and, probability, casing damage will be increased. Wear and tear of equipment increases as well.

THERMAL TREATMENT

Thermal treatment for sausages is held both in stationary boilers and in all types of thermo-chambers.
Regime of thermal treatment can be chosen by each producer individually because of different equipment possibilities. It is necessary to pay attention to new conditions of thermo-treatment and adapt recipe of sausage product to it, in order to prevent exfoliation of meat stuff and gel pocket forming.
Thermal treatment of sausages in Luga-Fresh Gli casing consists of heating, boiling and cooling. Drying and smoking stages can be excluded from technological process.
    Gradual heating consists of several stages. Quantity and duration of theses stages the first stage is heating at temperate about 50, 60, 70°Сfor providing slow proteins coagulation and temperature redistribution. The last stage is meat emulsion boiling at temperature 78 °Сto finish proteins coagulation and to get final product ready.
 As an example of thermo-treatment for sausage sticks with diameter about 115 mm in steam chambers of stationary type could serve the flowing regime:
 

Temperature in thermo-chamber Т1, °С

MoistureRF,

%

Time of boiling τ,

min

Temperature the center of the stick Т2,

°С

50

100

15

72

60

30

70

15

78

 

Thermo-treatment of sausage products in Luga-Fresh Gli casing is similar to regime for such kind of product covered by other polyamide casings.

Application of all usual systems of thermal treatment in vertical and horizontal positions is available.

When sausage boiling in Luga-Fresh Gli casing is over it is necessary to cool itimmediately. To hold cooling is possible in three ways: using running water, shower or spray unit with timer. Keep cooling up to +25…+35 °Сin the centre of the stick.

After sausage cooling, in order to increase stick hardness and improve its appearance, brief processing of the sticks with warm water is possible. It is done for additional development of casing shrinkage. For that purpose following actions recommended:

  • Steam processing for 30-60 seconds.
  • To soak sticks for 40-60 seconds in hot water at 90-95°С.

STORAGE AND TRANSPORTATION

Luga-Fresh Gli casing should be in manufacturer’s packages on racks, avoiding shocks, in closed, dry clean warehouse without foreign smell and direct sunlight, at relative humidity below 70%, not close one meter to heating devices, at temperature below +30°С.
Packages with casing should be kept in conditions without moisture, vapor and wetting. Warehouse should satisfy the requirements of sanitary and hygienic regulations for meat processing industry. When stacking the rolls of casing, it is required to use separator between faces of rolls. The rolls should be unwounded carefully in vertical position in order to prevent scratching of folded edges of casing.
If casing happened to be kept at temperature below 0°Сthen it should be readapted by storing during 24 hours at temperature higher +5°С.