Luga-Vit

PURPOSE

Luga-Vit is a mono-layer artificial casing, permeable for smoking.

Luga-Vit F intended for manufacturing of all kinds of half-smoked and boiled-smoked sausage, hams in casing, boiled sausages, by the technologies which include smoking (steam heating).

Luga-Vit Vand Luga-Vit AF are intended for producing of all kinds of hams in casing, boiled sausages by the technologies which include smoking (steam heating).
Luga-Vit casing provides attractive appearance of final product during the whole period of shelf life.

COMPOSITION

Luga-Vit casing, produced on the up-to-date technology by co-extrusion method, from high quality polyamide raw materials manufactured by leading polymer producers. All raw materials are certified for contact with foodstuffs.
 

ASSORTIMENT

 
Luga-Vit casing is divided into following types:
 

Casing type

Rolls, m

Casing caliber, mm

Shirred casing caliber, mm

Characteristics

Luga-Vit F

500, 1000

29-110

32-110

Permeable matt casing. Has an excellent barrier property for steam and oxygen. Has a resemblance with collagen casing.

Luga-VitV

500, 1000

50-110

50-110

Highly permeable for smoking, perfectly elastic and transparent. Has a resemblance with a boiled sausage in cellophane.

Luga-Vit AF

500, 1000

50-110

50-110

Permeable matt casing for smoking.

Luga-Vit casing colors

Color

Code

1

Transparent

8.0

2

Milk

8.0.1

3

Salmon

9.3

4

Terracotta

9.5

5

Red

2.0

6

Red-Brown

2.0.1

7

Bronze

7.0

8

Deep Bronze

7.0.1

9

Light Gold

5.1

10

Gold

5.3

11

Deep Gold

5.3.1

12

Gold 2

5.5

13

Bordo

2.9.1

14

Deep Bordo

2.9.2

15

Mahogany

1.5

16

Chestnut

1.6

17

Light Smoke

1.7

18

Deep Nut

1.8

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 for smoke.

Luga-Vit casing permeability allows stage of smoking, providing taste of smoking and aroma to the final product.

2. Higher barrier properties.

  • 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 physic-mechanical properties.

  • Allow to use Luga-Vit casing with all types of stuffing equipment.
  • Provide efficient production of stuffing equipment.
  • Permit to overstuff the casing for increasing profitability of production.

4. Caliber stability.

Caliber stability of Luga-Vit 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-Vit 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-Vit casing is wider, in comparison with natural, cellulose and collagen casing.

7. Biological inactivity.

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

PREPARATION OF THE CASING

Luga-Vitcasing is soaked in water at temperature 20-25°Сjust before meat stuffing. Soaking time should not exceed 2 minutes. It’s forbidden to soak casing in hot water, as the shrinkage starts already while soaking.

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.

One should consider, the higher the collagen content in meat and linking substance, such as flour, starch and hytalbumin, the lesser the covering crust will be depicted on sticks after thermal treatment.

STUFFING

It is recommended to overstuff Luga-Vit F casing for 10% than nominal diameter (nominal diameter means before soaking) in order casing shows its best properties.
For example, using the casing of 40 caliber, recommended stuffing diameter will be 44 mm.
Overstuffing more than recommended diameter may cause to casing rapture while boiling or cutting of final product.
Puncture either of casing itself or onto product is forbidden.
While casing clipping it is necessary to keep instructions for used equipment and to hold test in order to determine fitting size of clip. Luga-Vit casingcan be sealed either by metal or plastic clip. The clips should be fastened very tightly in order to prevent their slipping. During binding or clipping stuff pressing is not allowable.

 

RECOMMENDED TECHNOLOGY OF THERMAL TREATMENT

Thermal treatment stages

Temperature Т, °С

Humadity RF,%

Time τ, min

Heating

55

60

10

Drying (frying)

65

60

20-25

Curing by smoking

65

70-80

20

Curing by smoking

75

70-80

20

Boiling till readiness

76-78

100

Till 72°Сinside the stick

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 6-8%.

Attention! Before the beginning of work with the Luga-Vit 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.

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 during 12 months.
If casing happened frozen at temperature below 0°Сthen before using it should be readapted during 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 de handled avoiding shocks.