Sausage casing – Wikipedia

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fabric used in sausage-making
Casing from beef ( in bucket ) and sheep ( on rise edge of bucket ) Sausage casing, besides known as sausage skin or simply casing, is the substantial that encloses the occupy of a sausage. natural casings are made from animal intestines or skin ; artificial casings, introduced in the early twentieth hundred, are made of collagen and cellulose. [ 1 ] The substantial is then shaped via a continuous extrusion summons – producing a single blimp case of indefinite length – which is then cut into coveted lengths, normally while the extrusion process continues .

natural casings [edit ]

lineage [edit ]

natural blimp casings are made from the sub-mucosa of the little intestine of meat animals, [ 2 ] a layer of the intestine that consists chiefly of naturally occurring collagen. [ 3 ] In western european cuisine and chinese cuisine, most casings come from pigs, but elsewhere the intestines of sheep, goats, cattle and sometimes horses are besides used. To prepare the intestines as casings, they are flushed, scraped and cleaned with water and strategic arms limitation talks by hand or with machinery ; nowadays they are chiefly machine cleaned. The out fatten and the inner mucous membrane lining are removed during process. [ 3 ] They are salted to lower the water natural process ( which inhibits microbial growth ) and preserve the encase. [ 3 ] Natural casings have been used in the production of kernel specialties for centuries and have remained about unchanged in function, appearance, and composition. US and EU organic food regulations merely allow natural casings, they can be derived from not organically raised animals as there are no large scale slaughter plants which handle and march lone organic animals and sell their casings as certify organic casings. As a result all large scale natural encase companies buy casings from around the world and send them to their selection facilities to be graded and packaged. There are four elementary animal genus which are used to manufacture natural casings ( although all mammals raised for kernel could potentially be used to produce natural casing ) : cows, pigs, and lambs and sheep.

appearance [edit ]

natural casing sausages are distinct from collagen or cellulose casings because of their irregularity, although high quality sheep and lamb casings can be about indistinguishable from a collagen casing as they have no detectable imperfections. The main difference is in the way they are wrench and linked which impacts the appearance of the final product and makes it easy to differentiate a hot pawl using lifelike sheep or lamb casing five collagen casing. The size and custom of natural casings are impacted by the animal they are derived from, the narrowest being lamb followed by sheep followed by hog followed by beef. The size rate for lamb is 14 millimeter to 28 mm in diameter ( which is how casings are graded ), the size range for sheep is 16 millimeter to 32 mm in diameter, the size compass for hog is 28 millimeter to 58 mm in diameter, the size range for beef is 43 millimeter to 65 mm, although beef bung caps ( which are not derived from the little intestine ) have a size crop of 115 mm to 130 millimeter. [ 3 ]

Processing [edit ]

The work begins at the thrashing plant where “ green ” ( uncleaned ) runners ( dirt casings ) are removed from the animal during the thrashing serve and they are subsequently cleaned, which involves breaking the inner mucosa normally with a machine that they go through and rollers break the inner mucosa so it can be flushed out and removed. The cleaning process can besides be done by hand but chiefly casings are machine cleaned. This is a very water system intensive process as the casings are vigorously flushed with cold water to remove blood from the mucous membrane which if not properly flushed during the initial process can lead to “ staining ” of the casing where it becomes tap. The houseclean runners are then tied in bundles and packed in formative drums and filled with a saturated salt seawater for preservation. The runners are then sold to the company which processes natural casings by grading and packaging them to create finished units called hanks .
sausage casings natural casings are produced and sold about entirely by the hank which is a unit of bill that is 91 meters long. [ 3 ] A hank can consist of a varying total of strands ( person pieces of casing ) which vary in length from 2 meters ( which is the shortest length sold for commercial use ) to vitamin a long as 28 meters. Each casing manufacturer has versatile “ put ups ” which dictate the maximum number of strands and the minimum length of each fibril allowed in the put up. Casings are selected for size which is measured in millimeters and refers to the diameter of the case, this is done entirely by pass and is chiefly done in China due to the handiness of low price parturiency. Commercially casings are available in versatile forms of packaging which are suited to unlike applications. Sheep/lamb and hog are available in all box types due to the high demand and long distance of pieces, due to the light length and much lower demand for gripe casings they are chiefly only available free or in net income packs either salted or in seawater .

Packaging [edit ]

Hog casings, packed in salt, from a void pack Sheep and lamb and hog casings are available “ tube ” where each fibril is put on a credit card tube which allows the sausage maker to well place the encase on the thrust cornet, [ 3 ] in late years these tubes have been modified so they break open along a wrinkle and the operator can pull them out at the back of the horn allowing greater efficiency ; these are referred to in the diligence as “ travel rapidly pipe ”, due to the zip up like nature of the wrinkle. These tube casings are then packed in plastic nets normally 2 per net and packed in credit card drums which are then filled with a saturate salt brine, normally 200 per drum. These are available in all diameters and in lengths greater than 3 meters ( as 2 meter or shorter pieces are cost prohibitive to tube ). Sheep and lamb and hog are besides available loose in brine in a vacuum sealed fictile pack, normally referred to as “ vacuum packs ”, these are chiefly used by belittled to medium sized sausage makers who use less than 100 hanks per calendar month of casing. The appeal of vacuum packs is the ease of use, their shorter strand duration for handwriting farce ( all sausage makers who do n’t use automatic pistol sausage stuff and linking machines ) and their shelf life, they lone need to be opened as needed so the sausage maker does n’t need to worry that they wo n’t use their open casings anterior to a decrease in timbre. These are available in all diameters and in put ups from short up to medium duration, about 6 meter minimum, with a maximal length of about 14 meters. Sheep and lamb and hog are besides available in a net income, normally referred to as internet pack, these are available salt or in seawater and they are primarily used by medium to big blimp makers who do not want to pay the extra cost for the tubed encase and do n’t have automatic blimp thrust and linking machines ( which require tube casings to operate efficiently ). These are available in all diameters and in lengths greater than 2 meters ( as that is the shortest length sold for commercial use ). Beef casings are primarily available alone salted or in brine, they are measured in sets not hanks and the length is 32 meters, this is for gripe “ rounds ” and “ middles ” lone, gripe tip caps are merely about 1 meter in length .

artificial casings [edit ]

artificial casings are made of collagen ( often derived from cattle peel ), cellulose, or credit card. artificial casings from animal collagen are broadly edible, though some are not.

collagen casings [edit ]

A salami and the collagen case ( below ) it came in collagen casings are chiefly produced from the collagen in beef or hog hides, [ 2 ] and the bones and tendons. It can besides be derived from poultry and fish. They have been made for more than 50 years and their plowshare of the market has been increasing. [ 4 ] [ 5 ] Usually the cost to produce sausages in collagen is significantly lower than making sausages in catgut because of higher output speeds and lower labor requirements. The collagen for artificial casings is processed extensively. It is formed by extrusion through a die to the desired diameter, dried and shirred into short-change sticks up to 41 centimeter ( 16 in ) farseeing that contain angstrom much as 50 meter ( 160 foot ) of casing. In a newer process, a form of dough is coextruded with the kernel blend, and a coat is formed by treating the outside with a calcium solution to set the coating. The latest generation of collagen casings are normally more tender than natural casings but do not exhibit the “ cinch ” or “ pungency ” of natural casing sausages. Most collagen casings are comestible, but a especial form of thick collagen casings is used for salami and big quality sausages where the casing is normally peeled off the blimp by the consumer. Collagen casings are less expensive to use, give better system of weights and size control, and are easier to run when compared to natural casings .

vegetarian casings [edit ]

Some advanced coextrusion processes have been developed in late years, allowing 100 % plant-based vegetarian casings to be created. Some special alginate coextrusion equipment is required to make casings that can be used in halal or kosher food make. [ citation needed ]

inedible casings [edit ]

Casings made from cellulose and plastics are peeled off food products and are not consume. [ 2 ]

Cellulose casings [edit ]

Cellulose, normally from cotton linters or woodwind pulp, is processed to make cellulose xanthate, which is then extruded into clear, rugged casings for making wieners and franks. They besides are shirred for easier use and can be treated with dye to make “ red hots ”. The casing is peeled off after cooking, resulting in “ skinless ” franks. Cellulosic cellulose xanthate solutions are combined with wood or for example manila hemp pulp to make large diameter fibrous casings for bologna, cotto salami, smoked ham and other products sliced for sandwiches. This type is besides permeable to smoke and body of water vaporization. They can be categoric or shirred, depending on application, and can be pretreated with smoke, yellowish brown color, or early open treatments .

plastic casings [edit ]

plastic casings in consumption at Bilyan Factory, Armenia ( 2007 ) Bilyan factory plastic casings are not eat. [ 2 ] They besides can be directly or shirred. Generally, pot and water system can not pass through the casing, so credit card is used for non-smoked products where high yields are expected. The inside surface can be laminated or co-extruded with a polymer with an affinity for kernel protein causing the kernel to stick to the film, resulting in some loss when the casing is peeled, but higher overall yield due to better moisture see.

plastic casings are broadly made from polymers such as polyamide, polypropylene, or polyethylene. Polyamide ( Nylon ) credit card casings are the most normally used in product of cook sausages and hams such as lunch kernel and bologna. Polyamide casings come in two independent varieties : Oriented and non-oriented. The orient polyamide [ 6 ] are shrinkable casings and will shrink during the cooking process thereby reducing the urine loss. Non-oriented polyamide casings remain the same diameter during the fudge procedure and thereby allow for expansion of the meat during cook. The practice of polyamide casings has expanded recently with the advent of versatile varieties and structures of casings such as multilayer casings. [ 7 ]

References [edit ]

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