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 |
||||
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
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