Luga-Slip

PURPOSE

Luga-Slip is mono-layer artificial casing, permeable for smoke, intended for manufacturing of all kinds of frankfurters, wieners and mini-sausages on the technology including stage of smoking.

Luga-Slip casing differs by the increased terms of storage of finished goods and smaller wet losses at heat treatment and storage since has permeability for oxygen and water the pair is lower in comparison with natural and collagen casings.

COMPOSITION

Luga-Slip casing is produced according to up-to-date technology by co-extrusion method, of high quality polyamide raw materials manufactured by leading polymer producers. All raw materials are certified for contact with foodstuffs.

ASSORTIMENT

Shirred casing Luga-Slip

Nominal caliber, mm

Type of casing

Type of shiring

Dimensions of shirred briquette, mm мм

Length of casing in shirred briquette, m

Length of casing in packing box * , m

Quantity of packing boxes in one shipping box, pieces.

Length of casing in one shipping box * , m

Gross weight, max, kg

Length of briquette (max)

External diameter of briquette (max)

Inner diamete of briquette (min)

19

A,P

rigid

245

21,0

11,5

30,0

1260

6

7560

12,5

20

22,0

11,5

33,34

1167

7000

13,5

21

24,0

12,5

33,34

1000

6000

11,5

22

25,0

12,5

33,34

1000

6000

12,5

23

26,0

13,6

35,8

1000

6000

12,5

24

27,0

13,6

35,8

895

5370

12,0

29

32,0

18,0

30,0

540

3240

9,5

30

34,0

18,0

33,34

600

3600

12,0

32

35,0

22,0

33,34

467

2802

10,0

* – dimensions of packing box (length хwidth хheight), mm:  255х165х130
* – dimensions of shipping box, mm:  510х280х275
Type A – shirred briquette with closed end;
Type P – shirred briquette with open end.
 

Luga-Slip casing in rolls

Nominal caliber, mm

Length of casing in one roll, m

Quantity of rolls in one shipping box, pieces

Length of casing in one shipping * box, m

19- 24

1500

5

7500

28 - 32

4

6000

* – dimensions of shipping box (length хwidth хheight), mm  314х314х410

There is a ring variant of Luga-Slip casing:

Type of casing

Performance

Nominal caliber, mm

Diameter of briquette, mm

Inner diameter of ring, mm

Luga-Slip

Kranz150

19-32

32

120

Kranz200

19-32

32

160

Colours of Luga-Slip casing

Color

Code

1

Transparent

8.0

2

Caramel

9.1

3

Salmon

9.3

4

Terracotta

9.5

Casing can be printed onto one or both sides. Paints used for printing are permitted to contact with food and they are resistant to mechanic action, fat and boiling.

Quantity of printed colors – from 1 up to 6. Full-color printing is available.

PROPERTIES AND ADVANTAGES

1. Permeability to smoke.

Permeability of Luga-Slip allows to make smoking of frankfurters and wieners that impacts relish to finished articles and a smell of coagulate an albuminous crust.

2. After thermal processing and cooling,the barrier to oxygen and water a pair raises, that provides the following advantages:

  • Minimal losses during thermal treatment and storage of frankfurters and wieners.
  • Prolonged shelf life of frankfurters and wieners.
  • Attractive appearance of final products during whole period of shelf life.

3. Excellent physical and mechanical properties.

  • Allow to use Luga-Slip casing with all types of stuffing equipment.
  • Provide efficient production of stuffing equipment.
  • Permit to overstuff the casing for increasing profitability of production.
  • High elasticity of the casing allows to use it without preliminary preparation.

4. Caliber stability.

Caliber stability of Luga-Slip casing provides excellent functioning of automatic and semi-automatic equipment and allows to plan casing consumption.

5. Easy pealing and problemless removal of casing from a finished articlewithout damage of a superficial coagulating fiber layer as a result of the lowered adhesion to various kinds of forcemeats

6. High level of thermo shrinkage.

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

7. 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 frankfurters and wieners in Luga-Slip casing is wider, in comparison with natural, cellulose and collagen casing.

8. Biological inactivity.

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

PREPARATION OF THE CASING

Luga-Slip casing is ready for stuffing at any kind of stuffing equipment without soaking.  
It is forbidden to soak Luga-Slip casing, because it makes casing soft and can result in breaks during stuffing.

MEAT STUFF COMPOSITION

When preparing the stuff, quantity of water should be the same as for natural and cellulose casing. More precise needed quantity of water can be determined by accounting of kind and characteristic of meat (ratio of flash to fat), rate of overstuffing, type and amount of stabilizing, binding, emulsifying and preserving ingredients, adjusting of stuffing equipment, etc.

STUFFING

Luga-Slipcasing can be stuffed in any automatic equipment like Frank-A-Matiс, Super-Matic, as well as in machines with twister like Handtmann, Vemag, etc.
Stuffing should be done up to recommended diameter. Overstuffing exceeding may cause rupture of casing during thermal treatment or slicing while serving.
It is important to observe recommended stuffing diameter, which is determined by casing elasticity, consistence and pressure of meat stuff.
Stuffing horn should be strictly centered to twister and this centering should be checked before stuffing (still without casing) and during stuffing if something goes wrong.
Shirred briquettes should be oriented to stuffing tube as it shown on the scheme.

 

Puncture either of casing itself or onto product is forbidden.

RECOMMENDATIONS ON STUFFING TECHNOLOGY OF LUGA-SLIP CASING

Nominal

diameter

of casing, mm

Stuffing diameter, mm

Luga-Bar

Outer diameter of stuffing horn, mm

№ of plastic chuck of Frank-A-Matic twister

min

 

max

 

19

20,5

21,5

9-10

17-18

20

21,5

22,5

10-11

18-19

21

22,5

23,5

11-12

20-21

22

23,5

24,5

12-13

20-21

23

24,5

25,5

12-13

21-22

24

25,5

26,5

12-13

22-23

28

30,5

31,5

14-16

26

30

31,5

32,5

14-16

28

32

32,5

33,5

14-16

29

HEAT TREATMENT of sausages

Optimum conditions for heat treatment of frankfurters and wieners are reached in automatic heat chambers in which it is possible to establish high humidity (70-80%) during smoking.

RECOMMENDED TECHNOLOGY OF THERMAL PROCESSING

 method 1

Stages

Temperature Т, °С

Humadity RF,%

Time τ, min

Heating

55

60

10

Drying

65

60

10-15

Curing with steam-smoke mixture

65

75-85

20

Curing with steam-smoke mixture

75

75-85

20

Cooking till readiness

76-78

100

5-10

Total time

 

 

70-75

method 2

Stages

Temperature Т, °С

Humadity RF,%

Time τ, min

Smoking

55

75-85

10

Smoking

65

75-85

15

Smoking

70

75-85

30

Cooking till readiness

72-74

100

5-10

Total time

 

 

55-60

method 3

Thermal processing in stationary smoking chambers of mine type.

Optimal speed for smoking – 0,12-0,25 m/c.

Stages

Temperature Т, °С

Time τ, min

Drying

50-55

20-40

Smoking

75-85

20-40

Boiling

75-80

Until readiness

Taste differentiation could be made by increasing or reducing time of smoking.

This regime of thermal treatment provides pronounced crust forming, succulence of frankfurters and wieners, easy pilling properties. Weigh losses are 3-5%.

Attention! Before the beginning of work with the Luga-Slip it is recommended to service of Controlling of measuring instrument to check up serviceability of the gauge the control of humidity and presence of submission of a moisture during smoking in the chamber or in smoke tender unit.

In a case if humidity during smoking production will be below specified values permeability of the casing is sharply reduced, that can lead to undesirable result.

Cooling Frankfurters and wieners should be cooled immediately after cooking. Cooling could be made under running water, shower or spray unit with timer, up to 25-30°Сin the centre of the product.

Air-cooling should be excluded. Draft influence is inadvisable – it can lead to wrinkle forming.

STORAGE AND TRANSPORTATION

Casing is supplied in cardboard packages wrapped into thermo-shrinkable polyethylene film. This way of packing provides safety of casing during storage and transportation.
Casing should be stored in dry warehouse, without direct sunlight, no closer one meter to heating devices, at temperature below 30°Сand relative humidity below 70-80 %.
Providing observing conditions of storage and transportation, casing can be stored and used for 12 months.
If casing happened frozen at temperature below 0°Сthen before using it should be readapted for 24 hours at temperature higher 5°С.
Unpacking of package with casing should be done right before using but not in advance.
Packages with casing and casing itself should be handled avoiding shocks.