Manufacturers for sausage packaging. Technologies

In sausage production, packaging materials include, first of all, casings, without which it is impossible to produce the main part of sausages and frankfurters, as well as bags for vacuum packaging of products. There are various definitions of the sausage casing, but their essence boils down to the fact that it is a technological container that gives the product a shape and protects it from environmental influences.

Sausage casings perform a number of general functions:

keep meat emulsion or minced meat during heat treatment, ripening, drying, smoking, etc.;
shape and stabilize sausage meat;
protect contents from environmental influences;
are carriers of both mandatory and advertising information;
serve as a means of promoting finished products due to the variety of diameters, colors and shapes.

Technological alternative

At the end of the 19th century, manual labor in the process of minced meat preparation began to replace meat processing machines. This to a large extent contributed to the development and increase in the production of sausages. As a result, in a short time in the market of meat and meat products there was a shift in consumer preferences towards sausages.

Initially, in the manufacture of sausages for stuffing with minced meat, only natural casings were used, which were obtained as by-products when cutting carcasses. However, very soon, for obvious reasons, there was simply not enough natural intestines, because the need for them could not be covered only from the reserves of slaughter cattle. Therefore, it was at this time that the production of artificial casings began to actively develop, although work on the creation of a substitute for a natural casing was carried out earlier.

Creating an artificial shell, the developers sought to preserve all the best properties of the natural one, but at the same time eliminate its shortcomings. In this regard, general requirements for shells were formulated, which should have:

caliber uniformity;
resistance to microorganisms;
high mechanical strength;
high elasticity;
the possibility of preparation for use without large labor costs;
comply with high hygiene standards.

And then there were new ones:

a certain level of vapor and gas impermeability;
heat resistance and moisture resistance;
the possibility of automating the process of filling and molding sausage sticks;
the possibility of marking.

In general, the artificial casing, which replaced the natural one, turned out to be more technologically advanced and able to meet higher requirements.

Sausage casings can be classified according to a number of properties. Our classification is based on two parameters: the material from which the sausage casing is made and the level of gas and vapor permeability (see diagram). Moreover, these factors are interrelated. natural casings and artificial, made from natural materials, are characterized by a high level of permeability to water vapor and gases, and most artificial plastic shells, on the contrary, have an extremely low permeability. The "boundary" position is occupied by a viscose-reinforced shell with PVDC-lacquering. It is made from natural material - cellulose, but thanks to the PVDC layer it has high barrier properties.

From homogeneous seamless pulp

Initially, cellulose, obtained either from cotton fiber or from hardwoods, was used to make artificial sausage casings. Viscose (a gel-like orange substance) is produced from technical cellulose, which is then sent to extruders. As a result of extrusion, a hollow tube is obtained, which is brought to a solid state through a series of chemical reactions. This is actually a shell of homogeneous seamless cellulose (more often called simply - cellulose). Its main application is sausages, sausages and small-caliber sausages. During the manufacture of the casing, special solutions are sometimes applied to its inner walls in order to strengthen or weaken adhesion to the finished meat product.

Cellulose casings are characterized by high permeability to gases, water vapor and smoke, greater stability and caliber uniformity compared to natural casings.

Viscose-reinforced

However, the cellulose casing also has a number of disadvantages: poor wet strength, insufficient tensile strength, and insufficient caliber stability in the filled state. They are eliminated by the inclusion of scaffold fibers. Such a shell is called viscose-reinforced.

A fibrous canvas is woven from long hemp fibers, which is also impregnated with special solutions to make it more durable. Then this canvas is cut into tapes of a certain width, corresponding in the future to the diameter of the shell sleeve being made. The tape is folded into a sleeve (tube) and the edges are glued with a longitudinal overlap seam. The resulting sleeve is impregnated with viscose, which, as in the case of cellulose casing, is solidified through a series of chemical reactions.

Viscose-reinforced casings, given their high mechanical strength, are produced in medium and large diameters, and are currently used mainly for the production of smoked sausages. The shell walls can be additionally impregnated with solutions that enhance or weaken adhesion to the product.

The viscose-reinforced casing, in comparison with casings made from natural raw materials, has high moisture and mechanical strength, which is especially important in the manufacture of sausages of medium and large diameter, as well as when using automatic and semi-automatic clipping equipment.

Viscose-reinforced with an additional layer of PVDC varnish

This is the earliest development in the field of artificial sausage casings with barrier properties. The PVDC-lacquer solution is applied to the inner or outer side of the wall of the already finished viscose-reinforced shell and evenly distributed.

The shell with internal varnishing has certain advantages, since it does not lose its ability to hydrophilic shrinkage - shrinkage as a result of drying. Since the PVDC layer does not allow water to evaporate from the product, the size of the sausage loaf does not change, and the casing shrinks tightly around the contents.

Viscose-reinforced shells with PVDC lamination are practically impermeable, which ensures a low level of moisture loss.

Protein

Protein (or collagen) artificial casings include:

shells of hardened connective tissue protein (collagen), relatively thick-walled, unsuitable for consumption along with the contents;
edible protein sausage casings of small diameter, thin-walled, suitable for consumption along with the contents.

The raw material for both of the above types is the inner part of the animal skin (mezdra) or "split". Collagen-containing raw materials are subjected to grinding and processed with a number of chemical compounds, as a result of which collagen passes into a gel-like state. Next is the extrusion of the shell. In order to increase the mechanical strength and resistance of the shell to moisture and high temperature, it is tanned with wood smoke condensates or aldehydes (for example, glyoxal).

Based on the fact that the protein (collagen) membranes are biologically similar to the natural intestine, since they consist of a connective tissue protein, the properties that they possess are mostly similar. Protein shells are inherent in:

a high degree of affinity of the connective tissue protein for minced meat protein;
the ability to assimilate (for thin-walled shells of small diameter);
high permeability to smoke, gases, water vapor;
constancy of diameter and greater, in comparison with natural casings, mechanical strength.

A special case of an artificial protein shell is a shell made of protein-coated tissue. The process of its manufacture can be divided into two stages:

actually manufacturing a hollow textile sleeve;
impregnation of a textile sleeve with a collagen mass and drying.

Such a shell has greater mechanical strength than a conventional protein shell due to the fabric, which acts as a frame fiber. The rest of their properties are identical.

Plastic

The prerequisite for the production of plastic sausage casings was, firstly, the development of extrudable polymeric materials in the second half of the 20th century and the development of a suitable extrusion method. Secondly, in the same period of time there is an enlargement of enterprises, an increase in production volumes, respectively, and the marketing policy of sausage manufacturers is changing. A search is underway for new, more distant markets, and at the same time the question arises of the safety of meat products throughout the entire period of transportation, storage and sale.

The solution to the issue of product safety went in two ways: methods of preserving products were developed (for example, by cold) and shells and packaging were created that would increase the stability of products during storage, preventing the development of microorganisms and oxidative processes.

The most suitable for this task were just plastic sausage casings and bags for vacuum packaging, which have barrier properties in relation, first of all, to oxygen and water vapor. An important property was also such a property as impermeability to ultraviolet radiation.

Three types of polymers dominate the production of plastic shells:

polyamide;
polyvinylidene chloride (PVDC);
polyolefins.

The raw materials for plastic shells are produced by the chemical and oil refining industries. The mentioned polymeric materials have a common feature - the ability to become plastic and melt when heated, which is very important in the manufacture of plastic shells.

For the production of multilayer plastic shells, methods have been developed that allow co-extrusion (co-extrusion). As a result, shells are obtained that combine the various properties of individual types of plastic materials.

At present, the use of single-layer PVDC casing is being phased out. The main reason is that PVDC is a chlorine-containing substance and when it is disposed of, many toxic substances are released that have a detrimental effect on the environment.

The evolution of polyamide casings began with a single-layer non-oriented casing. It is characterized by high barrier properties for water vapor and gases in comparison with viscose-reinforced, protein and natural casings, but at the same time, the absence of heat-shrink properties, low mechanical tensile and tensile strength.

The next step was the creation of the so-called oriented single-layer polyamide shell, which became capable of thermal shrinkage. The barrier properties of the oriented steel shell are an order of magnitude higher than those of the non-oriented one, and the mechanical properties have also improved significantly.

Then multilayer shells appeared. The ability to use the properties of different polymers in combination has made it possible to greatly increase the barrier properties, even in comparison with impermeable single-layer casings. In addition, by varying the composition of the polymers used, it became possible to produce highly specialized types of casings for individual meat products, for example, for pressed hams in casings or sterilized sausages.

One of the main trends in the development of the market for plastic sausage casings today is the use of single-layer permeable plastic casings. They are already being used in the production of frankfurters and sausages. The main properties of such casings are smoke permeability and low weight loss of the product during storage. High smoke permeability is achieved during the heat treatment of sausages and allows you to obtain the desired organoleptic properties. During storage, on the contrary, the level of permeability to water vapor and gases decreases, which significantly increases the shelf life of the product and allows the meat product to remain attractive for a long time.

For a successful meat processing enterprise, the appearance of the product is very important. Therefore, the type and functional properties of the packaging are important factors for obtaining a competitive sausage product. Sausage casings are natural (from the organs of domestic animals), artificial using natural materials - collagen, cellulose, fibrous and synthetic (from polyamide, polypropylene). Speaking about the market structure, it should be noted that today natural casings account for 15 to 25% of the entire sausage casings market. The undisputed market leaders in sausage casings are protein and polyamide casings. The share of protein casings, due to their wide use, ranges from 30 to 35% of the entire market (they are most widely used in the production of sausages.

Intestinal raw material is a natural material created by nature, traditionally used in sausage production, which has a certain vapor and gas permeability. However, the process of processing the intestines is laborious, beef intestines must be strong enough and withstand significant stresses when stuffing with minced meat and during heat treatment. Artificial casings do not require special treatment before use, are well preserved during long-term storage, and are quite resistant to bacterial contamination. A good artificial shell is cutizin. It is elastic, has a high percentage of shrinkage and therefore adheres well to minced meat. Protein shells should be moistened before use. The cooking temperature of sausages in such a casing should not exceed 80 ° C, since at a higher temperature its strength decreases. Viscose casings are resistant to heat treatment and withstand a cooking temperature of 85-90 ° C. They are mainly used for boiled sausages.

The process of manufacturing a natural intestinal casing is quite complicated. After washing and cleansing the intestinal raw materials, it is necessary to remove excess layers. The intestinal wall consists of four layers: serous, muscular, submucosal and mucous. Usually, when processing sheep and pig intestines, only the submucosal layer is left, which is strong enough and at the same time so thin that it can be eaten along with the product contained in it. After removing the excess layers, the casing is cooled, sorted by quality and size, tied into bundles and preserved. The main types of preservation of intestinal membranes are salting (dry and wet) with salt, drying or freezing.

The artificial protein shell is made from animal, collagen-containing raw materials, contains more than 90% . To prepare such a casing, a split skin is kept in acid for several days, then in an alkaline solution and crushed. Modern technologies make it possible to use not only split cattle hides, but also other raw materials, such as cartilage. The Kutizin company in the Czech Republic is one of the leaders in the production of artificial protein shell. In our country, a large plant for the production of artificial protein shell "Belkozin" appeared in the city of Priluki. Sausage in an artificial protein casing has the highest consumer properties; this casing is suitable for any kind of sausage products. In terms of vapor and gas permeability, it is very close to natural intestinal, but surpasses it in strength. Collagen film can be used in the preparation of deli products of irregular geometric shape, which gives the product an excellent taste and good presentation. Sausage casings made of polyester, polyamide, polypropylene and polyethylene are often referred to as plastic, polymer or synthetic. The feedstock for the production of these sausage casings comes from chemical or petrochemical plants.

Classification of sausage casings

The first sausage casing that appeared in production is natural intestinal casing. Intestinal raw material is a natural material, due to which the taste of sausage in such a casing remains the most preferable. But when working with such a shell, it is quite difficult to create normal conditions, since this raw material has an unpleasant odor and high humidity. Therefore, this led to the need to create artificial shells. In the 1930s, the development of artificial protein and cellophane casings began. Sausage in an artificial protein casing has the highest consumer properties; this casing is suitable for almost any type of sausage products. For sausages, sausages, smoked sausages, corrugated casings of small diameter are produced, they are edible. Collagen film is used in the manufacture of a delicacy group of irregularly shaped sausages, which gives the product a decent presentation.

Cellulose and viscose-reinforced casings are also widespread. Cellulose casings are transparent or tinted to match the color of smoked sausage. Their advantages are high extensibility, uniformity of diameter and ability to shrink. The composition of cellulose casings, as a rule, includes cellulose, glycerin and water. Polymer-coated viscose-reinforced shells are characterized by a high degree of shrinkage. The plastic layer in such shells serves as protection against the penetration of oxygen, water vapor, smoke and other substances and prevents weight loss during heat treatment and storage.

Recently, polymer casings have been very popular - polyamide, polyvinylidene chloride, polyester. The vapor and gas permeability of these casings is close to zero, which allows the heat treatment process to be carried out with virtually no losses and ensures a longer shelf life of the product. Polymer shells are very strong, elastic, heat shrinkable; can be both colored and colorless, single-layer and multilayer.

Multilayer shells are also widely used. They allow you to increase the shelf life of products and reduce the risk of biochemical and microbiological spoilage, as they have better barrier properties than single-layer casings. They usually consist of a polyamide layer, then a polyolefin layer and a polyamide layer. Polyamide is a good barrier to gases (including oxygen, the penetration of which contributes to product spoilage), but is permeable to steam and moisture.

Permeable polyamide casings make it possible to achieve traditional organoleptic characteristics, products have a pronounced smell and taste of smoking. Possess such properties as vapor permeability and heat shrinkage ability. Impenetrable casings do not allow steam, moisture, gas to pass through, allow you to get the maximum yield of finished products, protect products from microbial damage and oxidation.

For the production of cellulose casings, cotton fibers and high-grade alpha-cellulose are used. This type of casing differs depending on the purpose, degree of extensibility, production method and shape. They are inedible, elastic, thermally stable, moisture-, smoke-permeable, well clipped, smoked.

The Solvi Pak company sells sausage casings of the following types: collagen, cellulose, polyamide - barrier, permeable.

Our company has vast experience in the sale of sausage casings in a roll, so we can help you choose the best option that will meet the requirements of production, the type of products produced and the planned investments.

We offer casings from the following manufacturers:

Collagen shells

Collagen casings have the following properties: elasticity, fixed stuffing capacity, good vapor and gas permeability. The advantage is the fact that they can be used on all types of equipment. Products in such casings can be stored from 3 to 5 days, subject to the temperature regime.

Cutisin "Devro" (Czech Republic)

We sell Kutizin Select, Kutizin CRQ, Kutizin SE UV-X, FINE, AF, Edikol T. Casings are intended for the production of sausages, sausages, boiled, cooked-smoked, semi-smoked and raw smoked sausages, lumpy smoked meats in a grid, sausage products in metal forms .

Nitta Casings Inc. (USA)

Nitta - Edible collagen casing for making sausages and wieners

Polyamide sausage casings

All polyamide shells are divided into permeable and impermeable (barrier).

Impenetrable shells do not let steam, moisture, gas, allow you to get the maximum yield of finished products, protect products from microbial damage and oxidation. Sausages in such casings have a maximum shelf life compared to other types of casings. The disadvantage is the impossibility of obtaining products with a natural smoking aroma, so manufacturers have to add flavors.

Permeable polyamide casings combined the best qualities of barrier and permeable shells. They allow to achieve traditional organoleptic indicators, products have a pronounced smell and taste of smoking. They have properties such as vapor permeability and heat shrinkability, which guarantees the preservation of the appearance of the product, and high elasticity allows you to achieve the required filling caliber.

Slava (Russia)

Polyamide barrier- Leksalon, Koralon: multi-layer and single-layer barrier sausage casings, used for the production of all types of boiled sausages, sausages with fillings, hams and pates, sausages, small sausages, sausages, mini-sausages.

Polyamide permeable (Fibrolux, Slava Lux, Slava Lux GP, Prestige): Designed for semi-smoked and boiled-smoked sausages, mini-sausages, frankfurters, sausages, for products whose production includes the smoking process (smoke frying).

Biostar (Russia)

Polyamide permeable- Biolon Smoke.

Polyamide barrier- Biolon Master (MS), Biolon Light (LT), Biolon Shape (SP) - synthetic multilayer heat-shrinkable barrier casings

Poly Pack (Ukraine)

Polyamide barrier- Luga Bar, Luga-Mix, Luga-Fresh types Astoria, Sinyuga, Luga-Fresh Kranz. Luga-Fresh Gli - designed for the manufacture of all types of sausages, sausages, mini-sausages, boiled, liver, blood, fish sausages, pates, brawns, minced meat.

Polyamide permeable- Luga-Bar type Pro, Luga-Light type Pro, Luga-Star, Fibrostar, Luga-Smok - are designed for the manufacture of all types of sausages, sausages, sausages, mini-sausages using technologies including smoking (smoke frying).

Cellulosic sausage casings

Viscayse (France)

Nozhaks - Cellulose sausage and sausage casing.

First, let's figure out what types of shells are. They are natural (from the internal organs of domestic animals) and artificial.

Artificial are divided into those made using natural materials (collagen, cellulose, fibrous) and synthetic (from polyamide, polypropylene and others).

natural shell

For reference:

The most common intestines for stuffing sausages are casings and bungs.

Chereva - small intestines located from the stomach to the caecum, including the duodenum, jejunum and ileum. In different animals, the length of the stomach is from 12 to 20 m. They go to the shells for sausages. And in a cross-linked form - for semi-smoked and boiled sausages.
Sinyuga - intestine one edge of which is the caecum, and the other is the beginning of the colon. Length up to 2 m, diameter up to 20 cm. Used for stuffing boiled sausages.

These are ordinary intestines (for example, chereva, circles, passages, bruises). They have been used for centuries by people for making sausages. The intestines were stuffed with finely chopped meat, smoked, boiled or baked.

The technology has not changed even now. Thoroughly washed, cleaned, fat-free intestines (pork, beef or lamb) are stuffed with minced meat.

What are the advantages of natural casings? They are identical in composition to meat protein, permeable to smoke and steam. During smoking, smoke substances get into minced meat through such a casing. With it, the reverse process is also possible - drying (to obtain dry-cured sausages).

Shelf life of products in a natural casing: boiled sausages, frankfurters and sausages, fried sausages - up to 5 days; half-smoked sausages - 15 days, boiled-smoked - up to 30 days; raw-smoked - up to 180 days.

Artificial casings made from natural materials

3. Fibrous membrane.

It consists of the same cellulose or other natural materials reinforced with a polymer mesh. It is partially permeable to smoke and moisture, so it is suitable for all types of sausages. But more often we see it on salami and servlets. Sturdy enough, but expensive to manufacture.

The shelf life of sausages in a protein, cellophane or fibrous casing is the same as for products in a natural casing, or a little longer.

Artificial casing (barrier)

The potential danger of polyamide is associated with the toxicity of substances that can migrate from the shell into the product itself (hexamethylenediamine, ε-caprolactam, benzene, phenol, methanol). However, the Russian Federation has established strict hygienic regulations for the admission of polymeric materials for contact with food products, guaranteeing their safety.

For reference:

Currently, polyamide casings are being developed with pores that open during smoking and close after cooling.

The polyamide shell is impervious to gases and moisture. Cannot be used for smoked sausages. But it is convenient for the manufacturer - it does not allow oxygen to enter the contents, it protects meat products from oxidation and microbial spoilage. Therefore, products in such a casing can be stored for a very long time: the shelf life of boiled sausages in a polyamide casing can reach 60 days or more. You cannot call such a shell natural. And the taste characteristics of sausages in it often leave much to be desired.

Polyamide is also used in the vacuum packaging of sliced sausages.

Sausages in natural casings are often packed in an additional vacuum casing - this significantly increases their shelf life.
Sometimes, instead of vacuum in polyamide packaging, inert gases are used to prevent the vital activity of microorganisms.

What is the difference between artificial casings and natural casings?

For reference:

In the Russian market, boiled sausages and frankfurters are packed in polyamide in 80% of cases. Smoked meats are mostly "dressed" with a natural or collagen casing. For boiled-smoked and semi-smoked, cellulose and fibrous are most often used.

It is considered an indicator of a high-quality expensive product. Low-class products are rarely found in a natural casing; cheap polymer packaging is more often used.

It is important that if the shell of any shell is damaged or opened (for example, you cut off a piece of sausage from a whole loaf), then the shelf life of such a product is reduced to 12 hours or a little more. On some packages, manufacturers indicate the expiration date of the product after opening the package, during which, if properly stored, the safety of the product is guaranteed.

Casings used in the production of smoked sausages must have good gas and moisture permeability. In the production of boiled sausages and hams, on the contrary, a minimum moisture permeability is desirable to reduce losses during heat treatment and storage.

Artificial shells are divided into permeable and impermeable.

Of the vapor- and smoke-permeable casings, the most common are protein cellulose and fibrous casings, and of the impermeable casings, casings made from polymeric materials.

Each type of sausage casings has its own properties and features that must be taken into account during production.

Cellulose casings

The group of permeable artificial casings includes cellulose casings. The basis of these shells is cellulose with a high degree of purification. Cellulose and cellophane casings are produced from cellulose.

Cellophane sausage casings have not found wide application, and of the cellulose casings, sausage and sausage casings, such as Viscofan (Spain) and Devro-Tipak (Belgium), are the most common.

These shells are more durable than protein ones, although they have a small thickness (25-25 microns), they are elastic, moisture and smoke permeable, withstand high temperatures (up to 100 ° C), stretch well in the longitudinal and transverse directions (up to 20% ). The casings are easily removed after the product has cooled.

It must be borne in mind that cellulose casings have high moisture permeability, which requires constant monitoring of the temperature and humidity conditions of thermal chambers, as well as the modes and conditions of product storage. In addition, they have poor adhesion to minced meat.

Fibrous membranes

Fibrous casings are produced on the basis of the use of long-staple equal-strength paper and regenerated viscose. Currently, there is a wide range of fibrous casings of various diameters and a wide range of colors.

Fibrous casings have high mechanical strength, moisture and smoke permeability. They are perfectly clipped, elastic, withstand high temperatures, have standard diameters and bright attractive colors.

However, these casings are expensive, therefore they are mainly used in the production of high quality products (boiled-smoked, semi-smoked, raw smoked, dry-cured sausages, ham products, rarely boiled sausages).

Protein sausage casings

Of the artificial moisture and smoke-permeable casings, the most common are protein casings: Belkozin (Russia, Ukraine), Ko-Ko (Yugoslavia), Fabios (Poland), Naturin (Germany), Kolfan (Spain) , "Devro" (Scotland). All these shells are produced approximately according to the same scheme, which has slight differences depending on the technology used by the manufacturer and the raw materials used.

The raw material for the production of these casings is split beef skins, from which collagen is extracted and then protein casings are produced on its basis.

These casings are produced colorless or smoke-colored with various shades. Protein casings are produced in various diameters from 18 to 80 mm. They are strong enough, have good moisture and smoke permeability, are elastic, shrinkable, have adhesion to minced meat, have constant dimensions, do not deform when heated, are resistant to bacterial infection, and are well stored at room temperature. Clips can be applied to protein shells using certain clippers and certain clips.

The main disadvantage of protein shells is that at high temperatures (90-100? C) they begin to break down.

These casings are used in the production of all types of sausages: boiled, semi-smoked, boiled-smoked and raw-smoked.

Polyamide casings

In recent years, in the production of boiled sausages, polyamide casings supplied by both foreign and domestic firms have found wide application.

Polyamide casings are heat-shrinkable and non-heat-shrinkable. Heat-shrinkable casings are produced in single-layer and multi-layer.

They are available in various diameters and a wide range of vibrant colors.

Polyamide casings are distinguished by increased heat resistance, mechanical strength, gas, moisture and vapor permeability, do not transmit ultraviolet rays, have biological inertness, and provide products with increased yields. They are well clipped on clippers of various designs, hold the clip well during the heat treatment of sausages.

Heat-shrinkable casings shrink up to 15% in the longitudinal and transverse directions, which ensures the production of sausages in even, smooth, wrinkle-free loaves.

The use of polyamide casings does not require any special changes in the technology for the production of meat products, some features of the use of the casing are indicated in the recommendations for each type of casing.

Given the impermeability of the shell, it is necessary to reduce the amount of water added to minced meat by 5-14% in relation to the normal indicator. at the same time, the yield of finished products does not decrease, and in some cases it increases, depending on the recipes and the quality of meat raw materials.

The impermeability of the polyamide shell protects meat products from oxidation and microbial spoilage. The degree of preservation of the product depends only on the initial number of microorganisms introduced with minced meat or meat, the temperature of storage and sale of products, and the pH of the medium. Therefore, sausages in polyamide casings can be stored for a longer time.

Polyamide casings are used in the production of the following range of products: boiled sausages of all varieties and names, hams in casings, liver sausages, pates, brawns, jelly, jelly, processed cheeses, semi-finished products, etc.

Along with the above advantages, it should be noted that due to the gas, moisture and vapor impermeability of the material, polyamide casings do not allow obtaining products with a natural smoked flavor, which leads to the need to use artificial flavors.

Average annual consumption rates and stuffing capacity of protein and polyamide casings

Cellulose casing HUKKI type F

HUKKI type F is an artificial cellulose reinforced sausage casing, which is a special type of casing and is designed to give the product the most attractive and sophisticated appearance due to the unique shape and appearance of the loaf.

For the production of HUKKI type F casings, the following materials are used:

cellulose;
filament inextensible mesh with a diamond-shaped weave.

The shell has the following structure: the basis is elastic cellulose, the surface layer of which includes a strong filament mesh, due to the inextensibility property of which convex cells - honeycombs are obtained. It is obvious to assume with such a structure of the shell an increased thickness, strength and stuffing capacity, which is determined by the property of the extensibility of the elastic base. In the process of stuffing the HUKKI casing, the filler under pressure stretches the lower layer of elastic cellulose, while the upper mesh, remaining motionless (due to inextensibility), prevents uniform overfilling; therefore, the loaf takes the form of multiple bulges, the size and shape of which exactly correspond to the parameters of the thread mesh. The surface of the loaf in the HUKKY type F casing is smooth, glossy, in contrast to the collagen-based HUKKY casings. Compared to the latter, cellulose HUKKIs are cheaper, but less durable.

The advantage of such a shell is both in the unusual attractive appearance of the finished product, and in its own strength properties. On the cut, the loaf looks like a flower, which allows you to beautifully arrange portioned and serving cuts; in addition, the increased strength of the shell completely eliminates any gusts at all stages

Collagen shell HUKKI type V

HUKKI type V is an artificial protein sausage casing, which is a special type of casing and is designed to give the product the most attractive and refined appearance due to the unique shape and appearance of the loaf.

The following materials are used for the production of HUKKI type V casings:

collagen;
thread inextensible mesh with a diamond-shaped weave;
kapron elastic mesh.

The shell has the following structure: the basis is a nylon elastic mesh impregnated with collagen, the surface layer of which includes a strong filament mesh, due to the inextensibility property of which convex cells - honeycombs are obtained. It is obvious to assume with such a structure of the shell an increased thickness, strength and stuffing capacity, which is determined by the property of the extensibility of the elastic base. In the process of stuffing the HUKKI shell type V, the filler under pressure stretches the lower nylon layer together with elastic collagen, while the upper mesh, remaining motionless (due to inextensibility), prevents uniform overfilling, so the loaf takes the form of multiple bulges, the size and shape of which exactly correspond to the parameters thread mesh.
The advantage of such a casing lies both in the unusual attractive appearance of the finished product and in its own strength properties. On the cut, the loaf looks like a flower, which allows you to beautifully arrange portioned and serving cuts; in addition, the increased strength of the shell completely eliminates any gusts at all stages of the technological process.