Manufacturers of sausage casings. Casings for sausages

In sausage production, natural intestinal and artificial casings are used.

Natural shells. Natural casings are made from parts of the digestive tract of cattle, small ruminants and pigs. Mainly used are intestinal films (blue), small-caliber and non-standard-length intestines, mesenteric processed lamb casings, as well as serous membranes along with the muscle layer, removed from pig and lamb small intestines. The bladder is also used (for example, for Mortzdella sausage). Interestingly, one of the first casings for sausage was the skin from the neck of chickens.

Sausages in natural casings are liked by consumers due to their appearance; Some consumers claim that this type of sausage has a better flavor than casingless sausage. Smoke penetration is greater in sausages with natural casings; This is probably due to differences in taste. However, there are no significant differences in the chemical composition of Frankfurt sausage processed in natural and cellulose casings when the same mince was used.

Natural casings can be made from dry and salted raw materials. Sewn and glued casings are widely used for boiled, liver, blood and semi-smoked sausages, frankfurters, and small sausages; natural blue films - for wrapping formed loaves of stuffed sausages and ham products.

When gluing sausage casings, the natural property of the intestines is used - the ability of the walls to stick together during the drying process (without the use of adhesives).

The casings are prepared in a separate room. Salted intestinal products are cleaned of salt by washing in running water for 10-15 minutes, after which they are soaked in warm water (30-3 5 ° C). After which they are unwound, then the intestines are cut lengthwise, the resulting tape is wound in a spiral onto a blank so that the edges of the tape overlap each other and cover the holes, then the second layer of tape is wound. The glued shell is dried at room temperature or in the open air for 5-7 hours. In an electrically heated dryer, the process is reduced to 2-3 minutes. The dried shell is removed from the blank, chilled, and tied into packs of 50 pieces. For stitching, narrow beef casings, previously dried and set aside, are cut lengthwise along the back (convex side) using a special device. To avoid drying out and straightening, the intestinal strip is wound into a roll. Two to four strips of intestines, depending on the width, are sewn into one fabric, from which they are then sewn into loaves 45 cm long, no more than 90 mm in diameter, with a rounded blind end.

Dry beef and pork bladders are immersed in warm water for 10-15 minutes. Bubbles of small and large capacity are also processed into cross-linked casings. Dry, set aside beef and pork bladders are sewn together in the shape of a torpedo, capercaillie (pouch) or ring. The stitched shells are placed in packs of 50 pieces; Before stuffing the minced meat, they are moistened and turned inside out. Other types of intestinal products are soaked in running or frequently changed cold water until they are completely softened for 12-16 hours.

To improve the sanitary condition of natural casings and reduce the content of microorganisms, it is recommended to treat them as follows: washed intestinal products are soaked in a 4% solution of lactic or tartaric acid for 8 hours, then washed in cold water and neutralized with a 1% solution of tripolyphosphate (ph-8) for 12 hours. The strength of the shells after such treatment does not decrease.

Before use, natural intestinal casings are sorted by size and length, cleaned of contaminants if detected, and checked for defects. Intestinal products should be moist, with a characteristic odor and color. Intestinal membranes with remnants of mucous, fat, dirt, with putrefactive and other foreign odors, less than 25 cm in length, not sorted by caliber, with uncut holes and larvae of worms, gadflies, skin beetles, and also fragile are not allowed for use. Non-through damage to walls that can withstand air pressure up to 9.8×10 Pa is allowed.

For the production of grade II sausages, casings with salt stains, as well as traces of rust and rubella are allowed.

The prepared intestinal membrane must be used within 2 hours of operation of the syringe. If the use of the casing is delayed, it should be preserved with salt and stored at 5-10°C.

Artificial shells. The following artificial casings are used in sausage production: cellulose, fibrous, protein, paper, edible (alginate, pectin, protein) and casings made of synthetic polymeric materials.

Cellulose casings made from a special type of cotton fluff, which is pre-dissolved. Pure cellulose casing is usually used for sausages that are not colored or will be colored with dye in a Jordan digester. The color of the sausage can be enhanced by using colored cellulose casings or by adding coloring to hot water during cooking. On a small scale, the product can be dipped in a dye for the same purpose. The coloring matter must not penetrate into the product.

Smooth cellulose casings come in a variety of sizes and thicknesses. If it is necessary to obtain the most symmetrical product possible (for example, boneless ham), a poorly stretchable casing is used. Strongly stretchable casings are used to make sausages and meat bread. Thin casings are used for products that have been processed in molds and for pork sausage.

Fibrous membranes. These are the shells that are combined with cellulose fibers; They are strong enough that they are used for large sausages, bread and liverwurst. These shells are either perforated or pierced after extrusion. These casings can be used for round or square shaped products.

All cellulose casings, except those used for Frankfurt and pork sausages, 30 min. soaked in water before injection, which ensures the desired degree of elasticity.

Cellulose casings are standard in size, they can be of any diameter, they tear less, and are less contaminated with bacteria than natural ones. If the shell must remain on the product, then any design is applied to it before injection.

Naturin shells- These are shells made of regenerated collagen. These casings have the properties of both natural and cellulose casings. They are used mainly for dry sausages. These shells stretch and then shrink; they are permeable, which makes them similar to natural ones.

Edible casings have been developed for pork sausage, which are obtained from alginates, pectins, and proteins. In many ways, these casings are similar to natural ones made from sheep intestines.

Products that are not smoked can be extruded into impenetrable casings (such as saran). Casings of this type are especially common for extruding pasty products (liverwurst) and for packaging sandwiches.

Permeable polyamide shells make it possible to achieve traditional organoleptic characteristics; the products have a pronounced smell and taste of smoking. They have properties such as vapor permeability and heat shrinkability. Impermeable shells do not allow steam, moisture, or gas to pass through, allow for maximum yield of finished products, and protect products from microbial spoilage and oxidation.

For the production of cellulose casings, cotton fibers and high-grade alpha cellulose are used. This type of shell differs depending on the purpose, degree of elongation, production method and shape. They are classified as inedible, elastic, thermally stable, moisture- and smoke-permeable, easy to clip, and smokeable.

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

Our company has extensive experience in selling sausage casings on rolls, so we can help you choose the best option that will meet the production requirements, type of product and planned investments.

We offer casings from the following manufacturers:

Collagen shells

Collagen shells have the following properties: elasticity, fixed minced meat capacity, and good steam and gas permeability. Another advantage is the fact that they can be used on all types of equipment. Products in such casings can be stored for 3 to 5 days if the temperature is maintained.

Cutisin "Devro" (Czech Republic)

We sell Kutizin Select, Kutizin CRQ, Kutizin SE UV-X, FINE, AF, Edikol T. The casings are intended for the production of sausages, sausages, boiled, boiled-smoked, semi-smoked and raw smoked sausages, lump smoked meats in a net, sausages in metal forms .

Nitta Casings Inc. (USA)

Nitta - Edible collagen casing for making sausages and sausages

Polyamide sausage casings

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

Impermeable shells do not allow steam, moisture, gas to pass through, allow for maximum yield of finished products, and protect products from microbial spoilage and oxidation. Sausages in such casings have a maximum shelf life compared to other types of casings. The disadvantage is that it is impossible to obtain products with a natural smoky flavor, so manufacturers have to add flavorings.

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

"Slava" (Russia)

Polyamide barrier- Lexalon, Coralon: multi-layer and single-layer barrier sausage casings, used for the production of all types of boiled sausages, sausages with fillers, hams and pates, sausages, sausages, bacon, 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 the production of which includes a smoking process (frying with smoke).

"Biostar" (Russia)

Polyamide permeable- Biolon Smoke.

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

Poly Pak (Ukraine)

Polyamide barrier- Luga Bar, Luga-Mix, Luga-Fresh types Astoria, Sinyuga, Luga-Fresh Kranz. Luga-Fresh Gli - intended for the production of all types of sausages, wieners, mini-sausages, boiled, liver, blood, fish sausages, pates, brawn, minced meat.

Polyamide permeable- Luga-Bar type Pro, Luga-Light type Pro, Luga-Star, Fiberstar, Luga-Smoke - are intended for the production of all types of sausages, small sausages, bacon, mini-sausages using technologies that include smoking (frying with smoke).

Pulp sausage casings

Viscaise (France)

Nojax - Cellulose sausage and sausage casing.

The variety of sausage casings is determined by the methods of heat treatment and the specifics of further storage of finished sausages. Currently, the following types of sausage casings are used - and (, cellulose, polyamide, fibrous).

We will try to classify sausage casings by type of sausage (which ones are best suited for which type), by the type of heat treatment of sausage products and by shelf life.

1. By heat treatment method. All sausage casings can withstand heating up to 75-80 C. But for higher temperatures - for example, for grilling or baking in the oven, natural casings are more suitable ( guts).

Below is a list of methods for heat treatment of sausages and the most suitable casings for each case:

a) Frying, baking sausages (in a frying pan, grill) - , , .

V) Smoking sausages (hot and cold)- , cellulose casing.

G) Drying and curing sausages- , , fibrous membrane.

2. By type of sausage casings can be grouped something like this (casings are listed in descending order of preference for use for each specific type of sausage):

Storage for up to 10 days after heat treatment - sausages in collagen and cellulose casings after smoking.

Storage up to 15 days - sausages in a polyamide multilayer barrier casing.

The barrier highly elastic sausage casing BIOLON SP is made from a mixture of polyamide and polyethylene; a special feature is the production of a spherical and nut-shaped product using a press (cooked sausages, meat rolls, pates, processed cheese). Areas of application: . Me..

calculated individually

The smoke-permeable sausage casing BIOLON SMOK 100 is used in enterprises for packaging boiled, cooked-smoked and semi-smoked sausage. Areas of application: . Meat processing plants (sausage factories); . Trade (supermarkets, hypermarkets, markets, wholesale warehouses). Properties: ..

calculated individually

The smoke-permeable sausage casing BIOLON SMOK 50 is widely used in meat processing plants in the production of smoked sausages and meat rolls. A distinctive feature is average smoke permeability, which ensures both taste and aroma during smoking and long-term storage of the product. Spheres app..

calculated individually

Polyamide barrier sausage casing BIOLON LT is intended for cooked sausages, hams, pates, and fermented milk products. Made from a mixture of polyamides and polyethylene. Areas of application: Meat processing plants, sausage shops; Farming; Food activities (catering, ca..

calculated individually

Sausage polyamide casing BIOLON MS is intended for boiled sausages, hams, pates, and fermented milk products. When cutting products, it does not allow gaps to form. Made from a mixture of polyamide and polyethylene. Areas of application: . Meat production, sausages...

calculated individually

Collagen casing for Naturin sausages 50 mm, colorless, made from split cattle hides. The product is intended for boiled, smoked and semi-smoked sausages. Areas of application: . Meat-industrial production, sausage shops; . Farming; . Pish..

calculated individually

Collagen casing for sausages 30 meters is intended for packaging sausages and dry-cured sausages. Made from edible material - beef collagen. Areas of application: . Meat production plants, sausage shops; . Farming; . Food action..

calculated individually

Collagen casing for sausages 30 meters is designed for the production of small diameter sausages. This product allows you to produce products of the same size and weight. Made from edible material - beef collagen. Areas of application: . Meat processing plants...

calculated individually

Collagen film for meat rolls 10 meters is used for packaging fish, sausages, pates. Made from edible beef collagen, it gives shape to the product, ensuring its safety, you can make spiral patterns on cuts of the product, and add spices and dried fruits when cooking. ..

calculated individually

Collagen film for meat rolls 100 meters is used to form the shape of deli meats. Its versatility means it is suitable for products of any size. Made from edible beef collagen. You can make spiral designs on the product and add spices and dry...

calculated individually

Fibrous sausage casing VISKOTEEPAK BRILLIANT is used for filling smoked, boiled and raw smoked products. It has a glossy finish and is made from long-fiber fiber paper. HP-L range - has low adhesion to the product; HP-N &nd..

calculated individually

Fibrous sausage casing VISKOTEEPAK FLX is intended for boiled, smoked, uncooked and dry-cured products. It differs from other casings in its large filling volume. Areas of application: . Meat production plants, sausage shops; . Food activity...

calculated individually

Fibrous sausage casing VISKOTEEPAK XL is used mainly in meat processing plants for packaging various types of sausages. The product is made of fibrous paper. Areas of application: . Meat production plants, sausage shops; . Food activities (catering, cafes, restaurants); ..

calculated individually

The fibrous casing of VISKOTEEPAK CRF sausage differs from protein casings in its elasticity. Designed for boiled, smoked and raw smoked sausage products. Areas of application: . Meat production plants, sausage shops; . Food activities (catering, cafe, restaurant...

calculated individually

Cellulose casing for sausages 30 meters is designed for packaging any type of sausages and small sausages, made from cotton cellulose. Areas of application: . Meat production plants, sausage shops; . Food activities (catering, cafes, restaurants); . Trade..

Raw materials and technology for the production of meat products are a key, but not the only factor that determines the quality and freshness (shelf life and readiness for consumption) of the product on the table of the end consumer. Packaging is also very important, which we often simply do not notice, as an integral part of the “ecosystem” of a quality product.

The production of quality sausage packaging as a process also requires a balanced approach to raw materials and the process of preparing them for direct use. Materials must be environmentally friendly, protecting meat products during the current shelf life of the product from environmental influences and external damage.

This requires a reliable and well-thought-out technological base, which will be given due attention during the production of the product. Today there are a sufficient number of methods and options for preparing high-quality packaging for meat products.

Packaging for sausages and meat products by type

Belarusian enterprises, whose products our company supplies, use a wide range of high-quality types of packaging in accordance with the specifics of a particular product. Let's look at each of them in more detail.

Protein

The standard protein casing is made from collagen, a product of split beef hides. It is characterized by high strength, moisture resistance and elasticity - it does not deform under physical and thermal influences, keeping the structure of the product intact.

Designed for packaging a wide range of sausages - both different types of dry smoked and boiled, along with ham. It is this point that determines the large number of names of the protein shell that is used in production, depending on its diameter.

Based on the type of sausage, the diameter of the protein casings of the products of the Brest Meat Processing Plant and a number of other enterprises is 33, 35, 36, 45, 60, 65 mm.

Betex

Textile shell of increased strength, which includes viscose and cotton. Designed for packaging of all perishable types of cooked sausages, it is characterized by complete immunity to external factors affecting the product and ample opportunities for bright and aesthetic, yet safe, external design of the product.

Vacuum

With vacuum packaging, the product is placed in a container or bag from which all the air is pumped out. Like packaging in a modified gas environment, this method allows you to increase the shelf life of perishable goods several times. For example, smoked sausage can be stored for 1 year, while without packaging it can be stored for a maximum of 3 months.

Gas (MGS – Modified Gas Environment)

Gas packaging is the placement of products in a special environment (a bag or container in film), where the air is replaced by a mixture of inert gases (nitrogen, carbon dioxide), which greatly slows down or eliminates food spoilage altogether. This is the main advantage of such packaging, which is why it is often used for sausages and meat products.

Main elements of gas packaging technology:

Thermal sealing
Mixture of inert gases
Film/container with barrier layer

Can

An ultra-reliable means of packaging meat products, which is primarily designed to ensure a long shelf life for certain product categories. For example, canned meat, the key essence of which is to create conditions for storing the product for a year or more without reducing quality.

Artificial collagen

Despite the name, it is also made from natural raw materials of animal origin, but with the addition of additional fibers. This allows you to increase the protective qualities of the shell, while maintaining its high environmental friendliness and safety for the consumer.

The range of applications, accordingly, is also wide - these are smoked dry sausages, boiled sausages, casing hams, sausages, poultry products.

Kutizin

A hard casing (artificial protein) that is well known to us, which finds its application in almost all categories of meat products - sausages, dry and boiled sausages, a specific range of meats. It is very elastic and resistant to the formation of loaves of fundamentally different density and consistency.

Naturin or natural shell

This is a natural casing, the raw material for the production of which is entirely beef split. Used for packaging all types of sausages.

The increased thickness of its walls compared to other types of packaging determines the high strength and degree of protection of the product, and also blocks the formation of wrinkles under the influence of external factors (especially important for raw smoked sausages).

The assortment includes naturin casings with a diameter of 20, 35, 45 mm.

P/film

A soft and maximally elastic option for products, which, nevertheless, guarantees excellent protective properties for the meat product.

Cling film is made from high pressure polyvinyl chloride. This ensures transparency and high strength of the material. P/film is used for both manual and automatic packaging of meat products. Other advantages of this shell:

Increased gas and moisture permeability - the original appearance and taste of products are preserved longer than in polypropylene or polyethylene casings.
Lack of conditions for the appearance and proliferation of bacteria.
Resistance to high and low temperatures.

Polyamide

Artificial casing for sausages and other meat products, which is made from an environmentally friendly mixture of polyamides and polyethylene - safe for meat and, at the same time, providing high protective properties.

It protects the product as much as possible from the penetration of even gaseous irritants, which is why it is designed as a class for packaging perishable products - boiled sausages, pates, etc.

It is important to note the combination of high stability and elasticity of the shell, which allows it to be filled with raw materials up to 200% of the nominal value without loss of shape. We produce polyamide film with a diameter of 24, 25, 36, 65, 75, 80, 81 mm, and the range of its calibers in general, relevant today, varies from 16 to 160 mm.

Ramsay

Textile casing designed for storing only the highest grade sausages. It is extremely natural in terms of composition and is characterized by a reasonable price relative to its niche.

Textile

A high-tech textile sleeve made of linen, cotton and artificial silk, which simplifies the process of stuffing raw materials as much as possible. It has proven itself perfectly in combination with all types of meat products.

Flowpack

Flowpack type packaging is a bag with three seams, one longitudinal and two transverse. Designed for packaging meat and other food products, both together and individually.

Packaging occurs by unwinding the film from a roll and creating a sleeve with a longitudinal weld from it. The product is supplied to the packaging simultaneously with winding and seam creation.

The advantages of flow packaging are high packaging speed, equally high product safety and ease of applying a logo to the surface.

Foil

Cellophane

The casing for short-term storage of products, which is characterized by fairly high permeability, is used to reduce the cost of the product without harming its quality.

Cellophane mesh

Cellophane mesh with fabric fibers is designed to give the product an original appearance - it is used in combination with other types of casings.

As you can see, most types of shells are universal. But still, for each type of meat product it is better to use one or another type, depending on your goals and objectives.

We will help you choose the best casing options for each type of meat product you are producing and, if necessary, we will arrange stable supplies. We are interested in long-term cooperation with you!