Luga-Fresh N1

PURPOSE

Luga-Fresh N1 is five-layer artificial casing intended for manufacturing of all kinds of boiled, liver, blood and fish sausages, pate, brawn, forcemeat as well as soft cheese, butter, fat and other products.

COMPOSITION

Luga-Fresh N1 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 food stuffs.

ASSORTIMENT

Range of nominal diameter 30-200 mm.

Colors of Luga-Fresh N1 casing: brown, bordo, red, pink, copper, orange, yellow, deep gold, silver, bronze, transparent, black, white, cream, blue, green. Manufacturing of exclusive colors is available. The table of colors and codes is submitted in appendix.

Shirred Luga-Fresh N1 casing

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, and have certificates allowing contact to foodstuff.

Quantity of colors for printing is from 1 up to 6. Full-color printing is possible.

PROPERTIES AND ADVANTAGES

1. High barrier properties.

Permeability of Luga-Fresh N1 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 N1 is 60 days.
• Attractive appearance of final product during whole period of shelf life.

• Allow to use Luga-Fresh N1 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.

3. Caliber stability.

Caliber stability of Luga-Fresh N1 casing is very important during thermal treatment, this property guarantees absence of undercooked or sodden sausage sticks, and provides constant diameter along the whole length of sausage stick, allows to plan casing consumption. Stability of caliber gets special actuality when manufacture of portioned sausages with fixed weight.

4. High level of thermo-shrinkage.

Thermo-shrinkage properties ofLuga-Fresh N1 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 N1 casing is wider, in comparison with natural, cellulose and collagen casing.

6. Biological inactivity.

Polymeric materials used for production of Luga-Fresh N1 casing are inert to bacteria and moulds. This property improves hygienic characteristics of casing and sausage production as well.

PREPARATION OF CASING

MEAT STUFF COMPOSITION

As Luga-Fresh N1 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

THERMAL TREATMENT

• temperature of environment in chamber;
• relative humidity of environment in chamber.

Humidity of environment in the chamber should be not higher than 35% at the beginning of thermal treatment. Humidity higher than 35% delays forming on the surface of the product «drying crust», which serves as an additional layer and interferes moisture vaporization out of the sausage stick. Thermal treatment of sausage products in Luga-Fresh N1 casing is similar to treatment of such kind of product covered by other polyamide casings and holds by traditional way.

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

RECOMMENDED TECHNOLOGY OF THERMAL TREATMENT

method 1

CURING → DRYING → BOILING →SHOWERING →COOLING

• CURING: for 2 hours at 0...+2°Сin curing chamber.
• DRYING: from 30 till 100 minutes depending on diameter of the product, at +60°Сand 25% relative humidity.
• BOILING: at +76…+78°Сand 100% relative humidity until getting +72°Сin the centre of the stick.
• SHOWERING:for 10-20 minutes by cold water until getting +25°Сin the centre of the stick.
• COOLING: according to current technological instructions.

method 2

CURING → STEAM HEATING → BOILING →SHOWERING →COOLING

• CURING: for 2 hours at 0...+2°Сin curing chamber.
• STEAM HEATING: at temperature +40°С, for 20 minutes, and 100% relative humidity; at temperature +50°С, for 10 minutes, and 100% relative humidity; at temperature +60°Сand 100% relative humidity until getting +47°Сin centre of the  stick.
• BOILING: at +76…+78°Сand 100% relative humidity until getting +72°Сin the centre of the stick.
• SHOWERLING - COOLING: after thermal treatment sausages should be intensively cooled by cold water until getting +25…+30°Сin the center of the stick. Cooling by cold air or draft influence is inadvisable – it can lead to wrinkles forming. Final products should be placed in refrigerator at +4…+6°Сuntil delivery to a customer.