Food shells for sausage products. Classification of sausage shell by type

15.11.2019

Permeable polyamide shells make it possible to achieve traditional organoleptic indicators, products have a pronounced smell and the taste of smoking. Possess such properties as vapor permeability and the ability to the heat shrink. Impermeable shells do not miss steam, moisture, gas, allow you to obtain the maximum output of finished products, protect products from microbial damage and oxidation.

For the production of cellulose shells, cotton fibers, alpha cellulose high-grade. This type of shells differs depending on the purpose, the degree of extensibility, the method of production and form. Reference to inedible, elastic, thermally stable, moisture, smoke-permeable, well consumes, dig.

Solvi Pak company sells sausage shells of such species: collagen, cellulose, polyamide - barrier, permeable.

Our company has tremendous experience in implementing sausage shells In a roll, so we will be able to help you choose the best option that will meet the requirements of production, type of products manufactured and planned investments.

We offer the shell of such manufacturers:

Collagen shells

Collagen shells have such properties: elasticity, fixed stuffiness, distinguished by good paro and gas permeability. The advantage is the fact that they can be used on all types of equipment. Products in such shells can be stored from 3 to 5 days when complying with the temperature regime.

Cutisin "Devro" (Czech Republic)

We sell Cutizin Select, Cutizin CRQ, Cutizin S UV-X, FINE, AF, EDICA T. Shells are designed for the production of sausages, sackcloths, boiled, boiled smoked, half-joint and syro smoked sausages, lump smoked in the grid, sausage products in metal forms.

"Nitta Casings Inc." (USA)

NITTA - edible collagen shell for the manufacture of sausages and sausages

Polyamide sausage shells

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

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

Permeable polyamide shells united in me top Qualities Barrier and permeable shells. They allow to achieve traditional organoleptic indicators, products have a pronounced smell and the taste of smoking. They have such properties as vapor permeability and the ability to the heat shrink, which guarantees the preservation of the appearance of the product, and high elasticity allows you to achieve the required caliber of filling.

"Glory" (Russia)

Polyamide barriers- Lexalon, coal: multi-layer and single-layer barrier sausages, are used to produce all types of boiled sausages, sausages with fillers, ham and pate, sausages, sacks, spickers, mini-sausages.

Polyamide permeable (Fiberrivers, Slava Suite, Glory Lux GP, Prestige): Designed for half-one and smoked sausage, mini sausages, sausages, sackcloth, for the production of which includes the process of smoked (roasting smoke).

Biostar (Russia)

Polyamide permeables - Biolon smear.

Polyamide barriers - Biolon Master (MS), Biolon Light (LT), Biolon Shepe (SP) - Synthetic Multilayer Shrink Barrier Corrosion Shells

Poly Pak (Ukraine)

Polyamide barriers - Luga Bar, Luga-Mix, Luga-Fresh Types of Astoria, Sinah, Luga-Fresh Cranc. Luga-Fresh Gly - designed for the manufacture of all types of sausages, sausages, mini-sausages, boiled, liven, blood, fish sausages, pates, potters, minced meat.

Polyamide permeables - Luga Bar Type Pro, Luga Light Type Pro, Luga-Star, Fibrostar, Luga-Smok - Designed for the manufacture of all kinds of sausages, Sardelka, Spicaches, mini-sausages on technologies, including smoking (roast smoke).

Cellulose sausage shells

Viscuez (France)

Nigecs - anculous sausage and an irrigation shell.

For a successful meat processing enterprise, the appearance of the product produced is very important. Therefore, the appearance and functional properties of the packaging are important factors for obtaining a competitive sausage. Sausage shells are natural (from pet organs), artificial with natural materials - collagen, cellulose, fibrous and synthetic (polyamide, polypropylene). Speaking about the market structure, it should be noted that today natural shells make up from 15 to 25% of the entire market of sausage shells. The indisputable leaders of the sausage market market are protein and polyamide shells. The proportion of protein shells due to their wide use ranges from 30 to 35% of the total market (most widely used in the production and X sausages.

Intestinal raw materials - natural, created by nature, traditionally used in sausage production, which has a certain vapor-permeability. However, the processing process of the intestine of labor-intensives, beef intestines should be sufficiently strong and withstand significant stresses when stuffing stuffing and with heat treatment. Artificial shells do not require special treatment before using special processing, well persists with long-term storage, quite resistant to bacterial infection. A good artificial shell is Cutizin. It is elastic, has a high percentage of shrinkage and therefore adjacent to the mince. Protein shells should be mixed before use. The cooking temperature of sausages in such a shell should not exceed 80 ° C, since at a higher temperature it decreases its strength. The viscose shells of the heat treatment stand and withstand the cooking temperature of 85-90 ° C. Apply them mainly for boiled sausages.

The process of manufacturing a natural intestinal shell is quite complicated. After washing and cleansing intestinal raw materials, it is necessary to remove the extra layers. The intestinal walls consist of four layers: serous, muscular, submool and mucous membrane. Usually, during the processing of lamb and pork guts, only a submembricted layer is left, which is sufficiently durable and at the same time so thin that it can be eaten together with the product concluded in it. After removing the extra layers, the shell is cooled, sorted by quality and sizes, binds to bundles and cans. The main types of preserving of intestinal shells is an ambassador (dry and wet) salt, drying or freezing.

The artificial protein shell is made from the animal, collagen-containing raw materials, contains more than 90%. To prepare such a shell, a few days of the sprocket the skins are kept in acid, then in an alkaline solution and crushed. Modern technologies make it possible to use not only the sprocket the skins of cattle, but also another raw material, for example, cartilage. Kutisin's 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 Priluki. Sausage in an artificial protein sheath has the highest consumer properties; This shell is suitable for any kind of sausage products. According to the vapor-permeability, it is very close to the natural intestinal, but surpasses her by strength. The collagen film can be used in the preparation of delicacy products of the wrong geometric shape, which gives the product an excellent taste and good marketable condition. Sausage shells from polyester, polyamide, polypropylene and polyethylene are often referred to as plastic, polymeric or synthetic. The initial raw material for the production of these sausage shells comes from chemical or petrochemical plants.

Classification of sausage shells

The first sausage shell, which appeared in production is a natural intestinal. Intestinal raw materials are natural, so that the taste of sausages in such a shell remains the most preferred. But when working with such a shell, it is rather difficult to create normal conditions, as this raw material is distinguished by an unpleasant odor and high humidity. Therefore, it led to the need to create artificial shells. In the 1930s, the development of artificial protein and cellophane shells began. A sausage in an artificial protein shell has the highest consumer properties, this shell fits almost any kind of sausage products. For sausages, sardel, smoked sausage Corrugated shells of small diameter are produced, they are edible. The collagen film is used in the manufacture of a delicate group of sausage products of an improper geometric shape, which gives the product a worthy transportation.

Also widespread cellulose and viscose-reinforced shells. Cellulose shells are transparent or toned under the color of smoked sausage. Their advantages are high tensile, uniformity of the diameter and the ability to shrink. The composition of cellulose shells, as a rule, includes cellulose, glycerin and water. Viscose-reinforced shells with polymer coating are characterized by a high degree of shrinkage. The plastic layer in such shell serves as protection against oxygen penetration, water vapor, smoke and other substances and prevents weight loss during heat treatment and storage.

Recently, polymer shells are very popular - polyamide, polyvinylidene chloride, polyester. The vapor-permeability of these shells is close to zero, which allows process heat treatment Virtually no loss and provides a longer life of the product. Polymer shells are very durable, elastic, heat shrinking; It can be both color and colorless, single-layer and multi-layered.

Multilayer shells were also widely distributed. They allow you to increase product storage period and reduce the risk of its biochemical and microbiological damage, as they have better barrier properties than single-layer shells. Usually they consist of a layer of polyamide, then a layer of polyolefin and a layer of polyamide. Polyamide is a good barrier for gases (including for oxygen, the penetration of which contributes damage to the production), but permeate for steam and moisture.

In sausage production use natural intestinal and artificial shells.

Natural shells. Natural shells are made from parts of the digestive tract of large and small cattle and pigs. Mainly apply intestinal films (blue), small-caliber and non-standard intestinal lengths, torn-treated crops, as well as serous shells with a muscular layer, removed from pork and lamb thin guts. The bladder is also used (for example, for the Mortzdella grade sausage). Interestingly, one of the first shells for sausage was leather with cervous chickens.

Sausage in natural shells like the consumer in appearance; Some consumers claim that such a sausage is better than that of non-defendant. The penetration of smoke occurs stronger in sausages with a natural shell; Probably, there are differences in taste. However, there are no significant differences in chemical composition Frankfurt sausage treated in a natural and pulp shell, if the same mince was used.

Natural shells can be made of dry and salted raw materials. Stitched and glued shells are widely used for boiled, liven, blood and semi-joint sausages, sausages, sackcloth; Natural Blue Films - To Wrapped formed Baton stuffed sausages and ham.

When gluing sausage shells use the natural property of the intestines. The walls of the walls are glued in the drying process (without the use of gluing substances).

The shells are prepared in a separate room. Salted intestinal fabrics are purified from salt, washing in running water 10-15 min., After which they are soaked in warm water (30-3 5 ° C). After that, they are unwound, then the intestines are cut along, the resulting tape is wound on the spiral on the blank so that the edges of the tape are imposed on each other and closed the holes, then wash the second layer of tape. The glued shell is dried at room temperature or outdoors for 5-7 hours. In the dryer with an electric heating, the process is reduced to 2-3 minutes. The dried shell is removed from the blanks, quenched, bind to packs of 50 pcs. For stitching beef, narrow kershev, pre-dried and swept, are cut along the back (convex side) on a special adaptation. In order to avoid drying and straightening, the intestinal strip is cursed into a roll. Two-four stripes of the intestine, depending on the width, are stitched into one web, from which it is then sewed with a length of 45 cm long, with a diameter of no more than 90 mm, with a rounded deaf end.

Dry beef pork bubbles are immersed in warm water for 10-15 minutes. Bubbles of small and large tanks are also processed into stitched shells. Dry, tall beef and pork bubbles are stitched in the shape of a torpedo, a deep-chuck (bag) or rings. Stitched shells fold in packs of 50 pcs.; Before grilling, the minced meat is wetted and turned. Other types of intestinal fabrics are soaked in flow or often replaced. cold water Until their softening for 12-16 hours.

To improve the sanitary condition of natural shells and reduce the content of microorganisms, it is recommended to process them as follows: the washed intestinal fabrics are soaked in a 4% solution of lactic or wicked acid for 8 hours, then washed in cold water and neutralized with 1% tripolyphosphate solution (PH-8) Within 12 hours, the strength of the shells after such processing is not reduced.

Natural intestinal shells are sorted according to the caliber and length, purified from contamination if they are detected, check the presence of defects. Intestinal fabrics should be wet, with characteristic odor, color. Incurable shells are not allowed to use esteys with residues of mucous meal, fat, contaminants, with grinding and other outsiders, less than 25 cm long, not sorted by calibrats, with nonpristed holes and larvae of worms, oat, leather, and fragile. Non-separated wall damage, withstand air pressure to 9.8 × 10 pa.

For the manufacture of flat-sized sausages, shells are allowed with the presence of saline spots, as well as traces of rust and rubella.

Prepared intestinal shell must be used for 2 hours. Syringe works. If you delay the use of the shell, you should preserve salt and store at 5-10 ° C.

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

Cellulosic shellsmove from a special variety of cotton fluff, which is pre-dissolved. The pure cellulose shell is usually used for sausage, which is not painted or will be painted by the dye in the hob of the Jordan. Color sausages can be strengthened using colored cellulose shells or adding dye during cooking in hot water. On a small scale, with the same purpose, the product can be inceived into the coloring substance. The coloring substance should not penetrate the product.

Smooth cellulose shells are of various sizes and thickness. If it is necessary to obtain a more symmetrical product (for example, an abrupt ham), use poorly stretching shell. Strongly stretching shells are used to prepare sausages and meat bread. Thin shells are used for products that are processed in forms, and for pork sausage.

Fibrous shells.These are those shells that are combined with cellulose fibers; They are strong enough, so they are used for large sausages, bread and liven sausage. These shells are perforated, or they are pierced after the syringe. The shell data can be used for round or square products.

All cellulosic shells, with the exception of those used for Frankfurt and pork sausages, 30 minutes. Wash in water to the syringe, which ensures the desired degree of elasticity.

Cellulosic shells are standard in size, they can be any diameter, they are smaller, they are less immigrained by bacteria than natural. If the shell should remain on the product, any drawing is applied to it to the syringe.

Naturin shell- These are shells from regenerated collagen. These shells are inherent in properties and natural, and cellulose. They are used mainly for dry sausages. These shells are stretched and then compressed, they are permeable than naturally like.

For pork sausages, edible shells are developed, which are obtained from alginates, pectins, proteins. In many ways, these shells are similar to natural sheep sutures.

Products that are not exposed to smoke, you can syringe into impenetrable shells (for example, sarange). The shells of this type are especially common to the syringe of pasty products (Livel sausage) and for packaging sandwich.

In sausage production to packaging materials, primarily shells, without which it is impossible to produce the bulk of sausage and sausage products, as well as packages for vacuum packaging products. There are various definitions of the sausage shell, but their essence is reduced to the fact that it is a process tank that gives the product to the form and protects it from environmental exposure.

Sausage shells perform a number of common functions:

holding meat emulsion or mince in the process of thermal processing, ripening, drying, smoking, etc.;
give the shape and stabilize sausage mince;
protect content from exposure to the external environment;
are carriers of information both mandatory and advertising;
serve a means of promoting finished products due to the variety of diameters, colors and shapes.

Technological alternative

At the end of the XIX century, manual labor in the process of making minced meat began to replace machines for meat processing. This largely contributed to the development and increase in the production of sausage products. As a result, in a short time, consumer preferences in the direction of sausage occurred in the market of meat and meat products.

Initially, in the manufacture of sausages for filling, the minced meat were used exclusively natural shells, which were obtained as side products when cutting the carcass. However, very soon natural intestines for obvious reasons became simply not enough, because the need for them could not be covered only from the reserves of slaughter cattle. Therefore, it is at this time that the production of artificial shells is actively developing, although work on the creation of a natural shell substitute was carried out before.

Creating an artificial shell, developers sought to keep everything best properties Natural, but to eliminate its disadvantages. In this regard, general requirements for the shells that must have were formulated:

uniform caliber;
resistant to the effects of microorganisms;
high mechanical strength;
high elasticity;
the ability to prepare for use without large labor costs;
comply with increased hygienic standards.

And subsequently there were new:

a certain level of vapor and gas-tightness;
heat resistance and moisture resistance;
the ability to automate the filling and molding process of sausage banets;
the ability to draw marking.

In general, the artificial shell, which came to replace the natural, turned out to be technologically and capable of meeting higher requirements.

Sausage shells can be classified for a number of properties. Our classification is based on two parameters: the material from which the sausage casing and the level of gas and vapor permeability is made (see the scheme). And these factors are interconnected. Natural shells And artificial, made of natural materials, differ in high levels of permeability for water vapors and gases, and most artificial plastic shells, on the contrary, have extremely low permeability. "Border" position occupies a viscous-reinforced shell with PVDH-varnishing. It is made of natural material - cellulose, but thanks to the PVDX layer has high barrier properties.

From homogeneous solid populose

Initially, cellulose obtained by either cotton fiber was used for the manufacture of artificial sausage shells, or from hardwood trees. The technical cellulose produces viscose (gel-like orange-colored substance), which is then sent to extruders. As a result of extrusion, a hollow sleeve is obtained, which is provided in a solid condition by means of a number of chemical reactions. This is actually a shell of homogeneous solid cellulose (more often called simply - cellulose). Its main application is sausages, sausages and sausages of small caliber. In the process of manufacturing the shell on its inner walls, special solutions sometimes apply to enhance or weaken the adhesion to the finished meat product.

Cellulose shells are characterized by high permeability for gases, water vapor and smoke, greater stability and uniform caliber, compared with natural shells.

Viscose-reinforced

However, the cellulosic shell has a number of disadvantages: weak moisture resistance, insufficient tensile strength and insufficient consistency of the caliber in the filled state. They are eliminated by the inclusion of frame fibers. Such a shell is called viscose-reinforced.

Of the long fibers of hemp tkut fibrous canvas, which is still soaked with special solutions to make more durable. Then this canvas is cut into tapes of a certain width corresponding to the further diameter of the shell's sleeve. The tape turns into the sleeve (tube) and the edges glue the longitudinal seam of the mustache. The resulting sleeve is impregnated with viscose, which, as in the case of a cellulose shell, is translated into a solid condition by a number of chemical reactions.

Viscose-reinforced shells, taking into account their high mechanical strength, make medium and large diameters, and now they are used, mainly for the production of smoked sausages. The walls of the shell can be additionally impregnated with solutions, reinforcing or weakening adhesion to the product.

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

Viscose-reinforced with an additional layer of PVDH-varnish

This is the earliest development in the field of artificial sausage shells with barrier properties. The solution of PVDH-varnish is applied to the inner or outer side of the wall of the ready-made viscous-reinforced shell and is evenly distributed.

The shell with internal varnishing has certain advantages, because it does not lose the ability to hydrophilic shrinkage - shrinkage as a result of drying. Since the PVDX layer does not allow water to evaporate from the product, then the size of the sausage baton does not change, and the shell seats, tightly clasping the contents.

The viscose-reinforced shells with PVDX-lamination are practically not permeable, which provides a slight level of moisture content.

Belkova

To protein (or collagen) artificial shells include:

shells made of cured connecting and woven protein (collagen), relatively thick-walled, unsuitable for consumption along with the contents;
edible protein sausage shells of small diameter, thin-walled, suitable for consumption along with content.

The raw material for both of the above species is the inner part of the animal skin (Mebel) or "Spille". Collagen-containing raw materials are grinding and treated with a number of chemical compounds, as a result of which collagen goes into the gel-like state. Next, the extrusion of the shell is carried out. In order to increase the mechanical strength and stability of the shell to the effects of moisture and high temperature, it is subjected to with condensates of wood smoke or aldehydes (for example, glyoxal).

Based on the fact that protein (collagen) shells are biologically similar to the natural intestine, as they consist of connecting and woven proteins, then the properties with which they possess are mostly similar. Protein shells are inherent:

high degree of affinity of connecting and woven protein to minced protein;
ability to absorb (for thin-walled shells of small diameter);
high permeability for smoke, gases, water vapor;
constancy of diameter and large compared to natural shells, Mechanical strength.

Private case of artificial protein shell - shell made of protein fabric. The process of its manufacture can be divided into two stages:

actually, the manufacture of hollow textile sleeves;
impregnation of textile sleeves collagen mass and drying.

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

Plastic

The prerequisite for the manufacture of a plastic sausage shell was, firstly, the creation in the second half of the XX century capable of extrusion of polymeric materials 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 changes the sales policy of manufacturers of sausages. There is a search for new, more remote sales markets and at the same time the question of the preservation of meat products during the entire period of transportation, storage and implementation is arising.

Solving the issue of preservation of products went in two ways: methods of conservation of products (for example, cold) were developed and shells and packaging were created, which would increase product resistance during the storage process, preventing the development of microorganisms and oxidative processes.

The most suitable for this task turned out to be just plastic sausage shells and packages for vacuum packaging, which possess the barrier properties in relation to the oxygen and water pairs. It also turned out to be such a property like an impermeability for ultraviolet.

In the production of plastic shell, three types of polymers dominate:

polyamide;
polyvinylidene chloride (PVDX);
polyolefins.

Source materials for plastic shells are manufactured by the chemical and refineries. Mentioned polymeric materials have a general sign - the ability to heat up plastic and melt, which is very important in the manufacture of plastic shells.

For the production of multilayer plastic shell, methods were developed to perform joint extrusion (coextrusion). As a result, shells are obtained, which combine the various properties of individual types of plastic materials.

Currently, the use of a single-layer shell from PVDC is gradually reduced. The main reason is that PVDH is a chlorine-containing substance and, with its disposal, many toxic substances that have a destructive impact on the environment are distinguished.

The evolution of polyamide shells began with a single-layer ne-oriented shell. It is characterized by high barrier properties for water vapors and gases compared with viscous-reinforced, protein and natural shells, but at the same time, the absence of heat shrink properties, low mechanical tensile strength and stretching.

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

Then the multilayer shells appeared. The ability to use the properties of various polymers in the aggregate allowed much to increase the barrier properties, even in comparison with impermeable single-layer shells. In addition, varying the composition of the polymers used, it became possible to produce narrow specialized types of shells for individual meat productsFor example, for pressed ham in the shell or sterilized sausages.

One of the main directions for the development of the market of plastic sausage shells today is the use of single-layer permeable plastic shells. They are already used in the production of sausages and sausages. The main properties of such shells are smokery and low weight loss product during storage. High smoke response is achieved in the process of thermal processing of sausages and allows to obtain the desired organoleptic properties. In the process of storage, on the contrary, the level of permeability for water vapor and gases is reduced, which significantly increases the shelf life of the product and allows the meat product for a long time to remain attractive in appearance.

Cooking sausages in domestic or industrial conditions requires compliance with certain requirements. They apply not only to minced meat for the formation of the product, but also on a part that the buyer traditionally pays less attention to the shell of the product. The range of materials for its manufacture is very wide today, it provides the manufacturer with the ability to choose a material suitable for each type of product.

What is a sausage sheath

Production of the sausage can not be carried out without a shell. This necessary part of the product that helps keep shape protects it from penetration, development and adverse effects of pathogenic microorganisms. To withstand a high temperature during the preparation of the product, the film should have the necessary strength and density, pass steam, water, gas.

The use of artificial materials as packaging provides ample opportunities for increasing sausages production, but puts forward a number of additional requirements for the shells:

invaluance of diameter over the entire length;
high elasticity;
moisture resistance;
easy preparation for filling minced;
the ability to automate the process of formation of the product;
the ability to maintain applied labeling.

Types of sausage shells

Class packages in several distinctive features. The most common division is the type of material. Two large groups are distinguished: natural (from pet indoors) and artificially created, which are divided into:

shells made of natural raw materials (collagen, cellulose, fibrousal);
synthetic (from polymer films).

The permeability of the packaging with gases and pairs to a large extent depends on the material of the manufacture. Allocate the following types of sausages for sausages:

with a high degree of permeability (natural);
medium permeable (cellulose);
male and impenetrable (most plastic films).

Natural

Natural shells for sausages have long been highly appreciated by manufacturers for a high degree of pair-, water and gas permeability. Made of internal organs of animals, they have a protein basis similar to the minced meat. High temperatures and pressure undergoing the product in the production process, they are not scary. As a result of processing elastic intestines for home sausage Acquire the necessary strength, they protect the product well from the action of microorganisms at least 5 days.

The disadvantages of natural materials include properties complicating industrial production sausage products:

instability of diameter and quality as a whole;
not enough high strength;
short time storage of finished products;
corruptibility;
the complexity of the automation of the process of filling and labeling the finished product;
high price.

Chereva for sausage

Chevers are called the delicas of animals. They have a diameter of 2.5-5 cm and are used in the manufacture of most sausages. More often, the Chevers are used when forming a saard, sausages (intended for cooking, smoking, half-blooded), sausages for frying. Many home masters prefer this species due to the following properties:

sufficient length (up to 15 m in the beam);
strength (especially in the beef crash).

Sinya

The blind branch is called Sinuga. It has a diameter of 4-8 cm, suitable for boiled sausages, ham. Such packaging is convenient for its capacity: to make 1 Baton sausages for 1,% kg or two sticks with a length of 15-20 cm, there is enough single Sihigi 6-7 cm in diameter. The size is well suited in order to prepare a sausage at home without helpers.

Artificial made of natural raw materials

The expansion of the production of sausages demanded minimization of the disadvantages of natural films while maintaining their positive properties. Thus were designed artificial shells from natural materials: protein (collagen), cellulose, fibrousal. Their use of simplified technological process, Saving the advantages of natural raw materials, adding compliance with higher production requirements for their advantages.

Collagen

For the manufacture of protein film, the crushed inside of the animal skin is used, called the Mebrat. From collagen-containing raw materials by extrusion, a dense packaging is made, which is edible or inedible. The disadvantage is a relatively large stiffness of the material for products of small diameter, which makes it affordable for consumption along with the contents.

Collagen film for sausage provides storage of products for 3-5 days. These advantages include:

natural appearance of products;
high permeability providing products with beautiful taste;
caliber constancy.

Cellulosic

The shell for homemade seabacies made of solid pulp is made of cotton fibers or wood. The extruded hollow sleeve is convenient for molding sausages, loose, boiled, boiled smoked, half-blooded sausages of small diameter. High-permeable cellophane is much cheaper than shells from natural raw materials, but its quality meets high demands.

The storage time of such products is 48-72 hours. Of the minuses of the material, you can note the low tensile strength, low moisture resistance. To combat these shortcomings, it includes frame fibers from hemp. Such sausage casing is called viscous-reinforced and used to prepare smoked products of medium and large diameter.

Fibruous

The sausage casing from viscose, reinforced with paper and cotton fibers, which is a air and moisture-permeable membrane, is called fibrousal. It has a complex design, coated from the inside or outside the polymer layer, designed to extend the product storage time. Products in such a film (these can be any kind of boiled and smoked sausages) are stored from 2 weeks to 4 months while compliance with the necessary temperature and humidity mode.

Synthetic polyamide shell

Durable polymer film with good thermoshrodialness, low oxygen permeability, has become the main raw material for the production of a new type of artificial materials - polyamide. This sausage shell does not allow the oxidation of the product, it can be stored from 2 weeks to 2 months. Such material refers to the barrier, protects the product from interacting with microorganisms. His advantages are wide possibilities of applying labeling, smoke permeability, low weight loss of the finished product during storage.

Preparation of sausage shell

When using the gum for the manufacture of home sausages, it is necessary to carry out simple preparatory work to molding the product. When applying natural packaging, you need:

Measure the desired length of the intestine, cut off from the total amount and rinse under cold running water for at least 10 minutes.
Pour the material with warm water (no more than 35 ° C) and leave for a couple of hours.
Rinse it again.

Collagen shell for sausage requires no less action. It is prepared for filling as follows:

Immerse the film into the solution from warm water (40 ° C) and table salt. The required amount of liquid is 1 l, salts - 1 tablespoon.
Leave in solution for several minutes.
Washed under running cold water.

How to choose a shell for home sausage

A variety of species causes a lot of questions about choosing a sausage film. In the industrial production method, the type and caliber of it is strictly regulated. A homemade master can afford greater freedom based on the availability of the range, personal preferences. The choice depends on the possibility of storing finished products, the presence of shells on sale, preferred method of molding the product.

For sausages

When preparing fine-caliber products, materials provide materials providing ready product Diameter from one and a half to 3 cm. Such shells include:

baranya Cheva;
skin sheath for straight sausages or annular shape;
cellulose film;
polyamide shell.

For Sardelka

Diameter 3-4.5 cm is characteristic of the loose. Such a product caliber can be obtained by applying the following types of shell:

pork Cheva;
beef Cheva;
protein sheath;
polyamide;
cellulosic sleeve.

For boiled sausage

The most common type of household goods - the sausage of the caliber is more than 4 cm. For its manufacture suitable:

sinya;
bubble;
circle;
artificial shells of large diameter.

For boar-smoked and half-glued sausages

Sausages with a diameter of 4-8 may be subject to the process of smoking. For this, both natural and artificial materials shells are suitable:

for salami and servelata, suitable: beef circle, Baranya Sinya, protein film;
for hunting sausages - collagen sausage;
for smoked and half-selling products - fibrous and special polyamide films for smoking.