Luga-Smoke

PURPOSE

Luga-Smoke – is mono-layer artificial casing, permeable for smoke, intended for manufacturing of all kinds of half-smoked and boiled-smoked sausages, boiled sausages, smoked soft cheeses according technology, that includes the stage of smoking. The distinctive features of this casing are increased shelf life of ready goods and permeability to oxygen and vapor in comparison to collagen and cellulose casing.

Luga-Smoke casing creates effect of a matte surface of the product, matte of the casing creates a fine packing of finished goods.

COMPOSITION

Luga-Smoke 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

Luga-Smoke casing is subdivided into the following types:

Luga-Smoke ring casing variant:

Luga-Smoke casing in rolls

Luga-Smoke shirred casing

* – dimensions of shipping box while packing the calibers 32-60, mm: 314х314х410

Luga-Smoke casing colors

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.

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

PROPERTIES AND ADVANTAGES

1. Permeability to smoke.

Permeability of Luga-Smoke to smoke,allows to include stage of smoking in production process of frankfurters and wieners.

2. High barrier properties.

Permeability of Luga-Smoke 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 sausages.
• Prolonged shelf life of sausage. Shelf life of final products packed in polyamide casing Luga-Smoke is 60 days.
• Attractive appearance of final products during whole period of shelf life.

3. Excellent physic-mechanical properties.

• Allow to use Luga-Smoke casing on all types of automatic clipping machines.
• Provide efficient production of stuffing equipment.
• Permit to overstuff the casing for increasing profitability of production.

4. Caliber stability.

Caliber stability of Luga-Smoke casing provides reliable performance functioning automatic and semi-automatic equipment and allows to plan casing consumption.

5. High level of thermo shrinkage.

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

6. 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-Smoke casing is wider, in comparison with natural, cellulose and collagen casing.

7. Biological inactivity.

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

PREPARATION OF THE CASING

Soaking is executed in water at temperature 20-25°С. The time of soaking should be not more than 3 minutes. It’s forbidden to soak casing in warm or hot water and to soak repeatedly once soaked, but unused casing.

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.

It is necessary to take into account, that the maintenance in meat-stuff of collagen and binding substances, such as a flour, starch, vegetative fiber is higher, but the superficial crust on sausage products after heat treatment will be less expressed.

STUFFING

RECOMMENDED TECHNOLOGY OF THERMAL TREATMENT

 method 1

method 2

Taste differentiation could be made by increasing or reducing time of smoking. Thus the temperature of smoke forming should be constant.

This regime of thermal treatment provides pronounced crust forming, succulence of frankfurters and wieners, easy pilling properties. Weigh losses are 3-4%.

Attention! Before the beginning of work with the Luga-Smoke casing it is recommended to service of  Controlling of measuring instrument to check up serviceability of the guage of 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 center of the product.

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