Plastic casing refers to a kind of casing which has good barrier property and can be cooked and sterilized at high temperature. The packaging materials used for plastic casings include polyvinylidene chloride (PVDC), polyamide casing film (PA) and EVAL composite flexible packaging materials. Since there are a small amount of products in Nantong Resin Factory in China, PVDC casing film from raw materials to equipment needs to be purchased from abroad. PVDC is a thermosensitive plastic. The processing and molding temperature is narrow and it is easy to decompose, so the molding equipment has special requirements.
Plastic casing film packaging materials have developed rapidly in recent years, mainly used for meat packaging, including polyvinylidene chloride (PVDC) casing, nylon casing, nylon composite casing and EVAL composite casing. It is widely used in packing sausage, ham sausage, red sausage, sausage, sandwich sausage, garlic sausage, meat sausage, etc.
Cellulose casing is made of cotton wool and high-grade α Made of cellulose and wood fiber. The cellulose is chemically treated to form a viscous solution, and through nozzles of different specifications, it forms polycellulose in acidic environment. Food-grade glycerin, propylene glycol, mineral oil, surfactant, pigment, smoke and water can be used in the casing matrix to maintain the flexibility of the gut after filling. Cellulose casings are inedible and have similar functions to collagen casings. The length of each casing is 12-49 m, and the filling speed is 76-91 m/min. The casing should be stripped before packaging.
The casing is a material obtained from the connective tissue (such as skin, meat, etc.) of the animal body through appropriate degreasing, kneading, filtration, molding and other processes. It is an important natural polymer material with a protein content of more than 40%. Collagen is widely used in the processing of meat products. It is used as a packaging material for meat products. It can pack meat products without loosening and scorching during the process of frying, boiling, and roasting at high temperatures.
Product performance, characteristics and usage
1) Recommendations for filling and use: When using collagen casings for meat processing, first stir the meat stuffing evenly and ensure that the meat temperature is between 2-7 °C, do not exceed this temperature range, and then put the meat stuffing into the filling. In the machine, put the casing on the filling rod and start filling, and the pressure should not be too high during the filling process. The casings can be eaten directly, but direct consumption is not recommended.
2) The casing should be used immediately after opening to prevent the loss of moisture in the casing, which will cause the casing to be brittle and lead to damage to the filling.
3) The inner diameter of casings with different calibers is different and needs to be matched with the filling rod. It is recommended that the diameter of the filling rod is 2mm smaller than the inner diameter of the casing.
4) Do not soak the casing in water for a long time after filling, which will easily cause the strength of the casing to decrease.
5) Suggestion for fumigation cooking process: drying temperature ≤65ºC, 25-35 minutes; cooking temperature 75-78ºC, 25-30 minutes.
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