Luga-Star

PURPOSE

Luga-Star 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.

COMPOSITION

Luga-Star 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-Star

Nominal caliber, mm

Type of casing

Type of shirring

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 diameter of briquette (min)

16

A,P

rigid

245

18,0

9,5

25,0

1400

6

8400

11,2

17

19,0

10,5

25,0

1200

7200

11,3

18

20,0

10,5

25,0

1050

6300

10,7

19

21,0

11,5

30,0

1260

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

26

29,0

13,6

35,8

716

4269

12,0

28

31,0

18,0

30,0

540

3240

9,0

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

2800

10,0

34

37,0

22,0

33,34

467

2800

11,0

36

39,0

22,0

33,34

400

2400

11,0

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

Luga-Star 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

16 - 26

1500

5

7500

28 - 36

4

6000

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

Ring type of Luga-Star casing:

Type of casing

Performance

Nominal caliber, mm

Diameter of briquette, mm

Inner diameter of ring, mm

Luga-Star

Kranz150

16-32

32

120

Kranz200

16-32

32

160

Colors of Luga-Star casing

Colour

Code

1

Transparent

8.0

2

Pink

2.5

3

Red-brown

2.7

4

Bronze

7.0

5

Caramel

9.1

6

Salmon

9.3

7

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 5. Full-color printing is available.

PROPERTIES AND ADVANTAGES

1. Permeability to smoke.

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

2. After thermal treatment and cooling, the casing has lower permeability to oxygen and vapor, in comparison to collagen and cellulose casing. It brings 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-Star 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 allow to use the casing without pretreatment.

4. Caliber stability.

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

5. Easy-peeling and non-problem casing from stick.

6. High level of thermo shrinkage.

Thermo-shrinkage properties ofLuga-Star 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 level of thermo-shrinkage.

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

8. Biological inactivity.

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

PREPARATION OF THE CASING

Luga-Star casing is ready for stuffing at any kind of stuffing equipment without soaking.

It is forbidden to soak Luga-Star 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-Star casing 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-STAR 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

 

16

17,5

18,5

8

17

17

18,5

19,5

8

17

18

19,5

20,5

8-9

17-18

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

22-23

24

25,5

26,5

12-13

23-24

26

27,5

28,5

12-13

28

28

30,5

31,5

14-16

28-29

29

31,5

32,5

14-16

28-29

30

32,5

33,5

14-16

29

32

34,5

35,5

14-16

29

34

35,5

36,5

14-16

29

36

37,5

38,5

14-16

29

THERMAL TREATMENT

The optimal conditional for treatment of frankfurters and is in automatic heat-chamber with relative humidity (75-85%) during smoking.

RECOMMENDED TECHNOLOGY OF THERMAL PROCESSING

 method 1

Stage

Temperature

Т, °С

Humadity

RF,%

Time

τ, min

Smoking

55

70-80

10

Smoking

65

70-80

15

Smoking

70

70–80

30

Cooking till readiness

72-74

100

5-10

Total time

 

 

55-60

method 2

Stage

Temperature

Т, °С

Humadity

RF,%

Time

τ, min

Warming-up

55

60

10

Predrying (frying)

65

60

10-15

Liquid smoke

65

75-85

20

Liquid smoke

75

75-85

20

Boiling until readiness

76-78

100

5-10

Total time

 

 

70-80

method 3

Thermal treatment should be in stationary smoking chamber of the mine type.

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

Stage

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-Star 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.