Luga-Fresh Sinuga

PURPOSE

Luga-Fresh Sinuga is five-layer artificial casing intended for manufacturing of all kinds of boiled sausages and hams. Its appearance and shape imitate sausages in natural blind gut.

COMPOSITION

Luga-Fresh Sinuga casing is produced according to up-to-date 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 polyolefin, adds casing increased elasticity and creates a distinctive structure of a surface (casing and a grid have different colors) that gives special expressiveness and unique organoleptic properties.
Medium polyamide layer provides casing with impermeability for oxygen and other gases, and also interferes with development of microflora inside of sausage stick.
Adhesive layers, consisting of ethylene copolymers provide functioning of multilayer material as a single whole.
Internal polyamide layer contacting to product, is biologically neutral, it possesses high resistance to food acids and fats.

All raw materials are certified to contact with foodstuffs.

ASSORTIMENT

Range of nominal diameter 50-80 mm.

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

Luga-Fresh Sinuga 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
50-55	400	3	1200	14	280х280х340
60-80	400	2	800	14	280х280х340
50-55	800	2	1600	16	280х280х235
60-70		2	1600	20	280х280х340
75-80		1	800	19	380х380х235

Shirred Luga-Fresh Sinuga 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
50	25	30	750	7
55	30	23	690	7
60	30	18	540	6
65	30	16	480	6
70	25	16	400	6
75	30	12	360	6
80	30	10	300	5

* – dimensions of shipping box, mm: 314х314х410

One-color imitating flexoprinting can be made onto both sides of Luga-Fresh Sinuga casing (three variants).

PROPERTIES AND ADVANTAGES

1. High elasticity.

Casing possesses unique correlation of physic mechanical characteristics and thermo-shrinkage properties in longitudinal and cross axes. Such combination of properties allows casing overstuffing up to 40-50%.

2. High barrier properties.

Permeability of Luga-Fresh Sinuga 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 Sinuga casing on all types of automatic clipping machines and manually.
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 Sinuga 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 Sinuga casing is wider, in comparison with natural, cellulose and collagen casing.

6. Biological inactivity.

Polymeric materials used for production of Luga-Fresh Sinuga 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 Sinuga 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 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 Sinuga casing is impermeable to gas, vapor and moisture, so when preparing the stuff it is recommended to lower quantity of water by 5-10% 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 (ratio of flesh to fat), rate of overstuffing, type and amount of stabilizing, binding, emulsifying and preserving ingredients, adjusting of stuffing equipment, etc. Practice shows, that in spite of water quantity lowering, output of final product does not lessen.

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 Sinuga by meat stuff recommended to make with 45-50% of overstuffing (e.g. need diameter to reach in final product is 104-120 mm, consequently corresponded nominal caliber – 80, or stuffing diameter is 78-90 mm, consequently corresponded nominal caliber - 60), depending on specific conditions of production: consistence of meat stuff structure, applied equipment, etc.

Overstuffing should be made due to stuffing, but not due to cord constriction using. 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.

Sagging of casing up to required level is provided with lengthwise tier.

The scheme of suspension and binding of sticks in Luga-Fresh Sinuga casing.

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.

As rule when clipping it is necessary to rise stuffing pressure, therefore if clipping equipment were adjusted for collagen casings, it would be needed to increase braking and to select optimal density of the stick in order to reach recommended stuffing diameter.

While casing clipping it is necessary to keep instructions for used equipment and to hold test on order to determine fitting size of clip. Luga-Fresh Sinuga casing can be sealed either by metal or plastic clip. The should be fastened very tightly in order to prevent their slipping. During binding or clipping stuff pressing is not allowable.

Recommendations for using of clipping equipment with Luga-Fresh Sinuga casing is submitted in appendix.

THERMAL TREATMENT

Thermal treatment for sausages is held both in stationary boilers and in all types of thermo-chambers.

Each producer can choose regime of thermal treatment 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 Sinuga casing consists of boiling and cooling. While boiling in boilers it is required to pay attention to the following peculiarities:

To load sticks into water at temperature 55–60°Сto avoid uncontrolled shrinkage and deformation of sticks.
To hold sausage in water constantly and to move them for boiling uniform.
To decrease water temperature in boiler up to 60°Сbefore loading of very new lot of sausages.

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	20	72
60		30
70		15
78

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

When sausage boiling in Luga-Fresh Sinuga 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.

STORAGE AND TRANSPORTATION

Luga-Fresh Sinuga 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.