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).

COMPOSITION

ASSORTIMENT

Luga-Vit 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 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

RECOMMENDED TECHNOLOGY OF THERMAL TREATMENT

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.