Compression of plastic casing
- Category: >>>
- Supplier: Shenzhen Yizhimi Food Technology Co. Ltd.
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Product Overview
Description
Cellulose Sausage Casings
Cellulose is a bio-degradable paperbased derivative used for manufacturing tubular sausage casings. The casing is removed before meat consumption, and is peeled off the sausage. Therefore cellulose casing is often called “Peeler Casings” or “Skinless Casings”.
Cellulose sausage casings are used to make hot dogs, frankfurters, and sausages, at temperatures under 125℃, and are the most economical overall process technology. The product is very strong and provides precision sizing control for high speed automatic processing, and is a paper-derivative which can be disposed in any approved bio-degradable method, such as landfill, incineration or composting.
Cellulose Casing Directions for Use
♦ Casings should be stored sealed in cartons, in a cool dry location away from direct sunlight. Ideal storage conditions are at 4 degree C - 24 degree C and 55% to 60% RH. In these storage conditions, the casings have a two years shelf life.
♦ The shirred casing is fully ready to use as shipped in the Caddy, and must not be immersed in water prior to using.
♦ The shirred casing is fully ready to use as shipped in the Caddy, and must not be immersed in water prior to using.
♦ The shirred casing can be used with all types of sausage processing, including liquid smoke, acid showers, natural smoke, steam and water cooking, and can make all types of sausage. Speedy Peel casings work with acid shower buffered above pH 4. Below pH 4, use Regular Peel casings, which work in pH range 2.5 to 3.5 with maximum acid concentration of 10%. Acid showers are typically sprayed for one minute time duration, at a temperature of 38 degree C.
♦ Always ensure the stuffing machine is set up correctly, and the casing is filled to the desired recommended stuffing diameter, using the correct linker chains and the correct stuffing tube. When stuffing tubes are undersized, air can enter the meat and fat can separate in the meat emulsion. When the casing is too large,it will break because it cannot rotate freely on the stuffing tube.
♦ The stuffed casing surface should be moist without any water droplets when smoke is applied. Water droplets on the casing surface will leave spots on the sausage. Very dry casing prohibits adequate smoke penetration, creating pale color.
♦ The stuffed casings should be processed in the smokehouse within 45 minutes after stuffing, or else smoke color will be harder to develop and peeling will become more difficult.
♦ The stuffed casings should be processed in the smokehouse within 45 minutes after stuffing, or else smoke color will be harder to develop and peeling will become more difficult.
♦ Typically the stuffed Speedy Peel casing is processed at relative humidity of 20% to 35%, and Regular Peel casings at humidity greater than 40%. Higher humidity improves peeling, but creates more fat on the surface of the sausage, and also lightens the sausage color. Below 20% humidify, the product will be impossible to peel.
♦ Oven cooking temperatures should be set to reach desired sausage internal temperature, and to enhance sausage skin color development.
♦ After processing, but before peeling, the stuffed casing must be chilled very quickly to reduce the sausage temperature, preferably with brine chill if available. Otherwise later the casing will not peel. Ideal chill temperature is under 4 degree C.
♦ The stuffed casing should be extremely damp in order to peel, and then peeled while cold, at less than 4 degree C temperature, preferably using steam peelers.
♦ To optimize sausage manufacturing, especially peeling, casings will be customized, with various mechanical properties, various end closures, various compositions and various additives.
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