German kosher Sausage Casings can be cooked,fried,smoked, BBQ casing

Problems

Reasons

Solutions

Break when filling

Fill too much meat

Reduce the amount of filling meat / Use smaller filling tube

Aging of knotter chuck

Change the chuck.

Knotter chuck does not match the filling tube.

The type of filling tube should be identical with the knotter chuck.

The storage condition is not good so the casings are too dry.

1.Place the casings in the freezer to absorb moisture.

2. Put the casing with wet paper into plastic bag for 24 hours.

Filling tube and knotter are not aligned

Make sure that the filling tube is direct and pass through the center of the knotter chuck.

Knotter chuck is too tight.

Loosen the chuck.

Filling speed is too high.

Lower the filling speed.

Kink too many times.

Reduce twist quantities.

Shirred casings can not slide freely along the filling tube.

Filling tube is too large.

Choose the smaller filling tube.

Filling is not uniform

Filling in the wrong direction.

Refer to the diagrams.

Packing pump breaks down.

Check the sausage filler.

The problem of knotter chuck.

Change the knotter chuck.

There are bubbles in sausage.

The conveyor is arranged wrong.

Adjust the conveyor based upon filling caliber.

The gap between shirred casing and filling tube is too big.

Change the filling tube.

There are bubbles in fillings.

Check the sausage filler.

The heating rate or the temperature is too high or frequent convection.

Slow down the heating rate,improve convection and  temperature control .

There are folds in the surface of smoked sausages.

Cooling time is too long or too short.

Spray and cool the products before placing in the freezer.

The terminal of the sausage is in the pear shape.

The formula contains too much fat.

Lower the fat ratio.

Emulsifying fillings are too thin.

Readjust the formula.

Hanging time is too long.

Reduce the hanging sausages per circle.

Fillings are not full.

Fill as the recommended caliber.

Fat separates/Frozen block occurs.

Emulsifying fillings are not stable:meat and protein are not enough to dissolve salt.

Please use the fine formula.

The temperature of the emulsifying fillings is too high.

Adjust the temperature and humidity of emulsifying fillings

Fillings are not full.

Fill as the recommended caliber.

There are bubbles.

Check the sausage filler.

The flavors are not great.

Smoking time is too long,the last step,the amount of cooking vapor and humidity is not enough .

Shorten drying time and improve the relative humidity.

Wind speed is too high.

Lower wind speed.

The amount of fat and water is low.

Increase the percentage of water and fat in emulsifying fillings

Burst occurs when cooking.

Fillings are too full.

Shorten the filling caliber.