Sausage casing

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Drying casings for Chouriço production in East Timor

Sausage casings are needed for the production of sausage and some meat products.

Some of them come from slaughtered animals (natural sausage casings and natural casings ), but are also produced artificially (artificial sausage casings and artificial casings ). The diameter of the case is given as the caliber.

The sausage casing fulfills several tasks: stabilizing and shaping the meat mass and protecting it from external influences. To use them, they must be hygienically clean (cleaned, odorless and low in germs) and low in fat. In addition, there is the completely intact outer layer in order to completely cover the filling. At the same time, it must be breathable , i.e. permeable to moisture and smoke.

The size is generally given as a caliber , whereby the value refers to the diameter in millimeters . In the case of artificial casings, the length of the product is given as the second value.

Natural sausage casings

Natural sausage casings are produced during slaughter. They are obtained by working the intestines , bladders , stomachs and skins . However, before they can be used in sausage production, they must be processed intensively. This takes place in intestinal sorting companies, also known as intestinal mucous plants. There the sausage casings are degreased, degummed, watered, salted and sorted. Depending on the use, there is also a drying process.

These raw products must be prepared before sausage production. Salted sausage casings are soaked in cold water for between 30 minutes and 12 hours. Other casings, such as butter, caps and fat ends are turned, degreased and turned over again. Circular and middle intestines are checked for defects by inflating them.

Beef sausage casings

From a cattle you get about 50-55 meters of sausage casing

Pork sausage casings

You can get around 25 meters of sausage casing from a pig .

  • Small intestine - pig's small intestine produces 18 to 20 meters of sausage casing
  • Appendum - pork cap, also pork hip, makes 35 cm sausage casing
    • is used for the production of tongue and brawn sausage
  • Grimmdarm - pork ruff, also Saukrause, makes 2.5 to 3 meters of sausage casing
    • is used for the production of blood and liver sausage
  • Rectum - pork fat end results in 1 meter of sausage casing
    • is for the production of liver sausage and Schlackwurst used
  • Urinary bladder - pig bladder
    • is used for the production of tongue sausage
  • stomach
    • is used for the production of blood sausage and aspic sausage
  • Peritoneum - fatty skin makes a smaller amount than any other except pork cap

Sheep sausage casings

  • Small intestine - Saitling results in 22 meters of sausage casing
  • Appendum - mutton hats makes 1 meter of sausage casing
    • is used for the production of salami, hunting sausage and black pudding
  • Bladder - is used for making portion salami

(the information on the sausage casing relates to the recoverable casing length)

Artificial sausage casings

Artificial sausage casings are specially produced for use with the various types of sausage ( boiled sausage , cooked sausage , raw sausage ). Depending on the raw material and nature, a distinction is made between: skin fiber, cellulose, parchment and silk framework sausage casings.

Skin fiber casings

These are made from naturin , cutisin or elastin , which are obtained from the split layer during leather production . They come closest to the properties of natural sausage casings - odorless, transparent, flexible. They are boil-proof and take on taste easily.

Cellulose sausage casings

These are made from cellulose / pulp .

Parchment sausage casings

These are made from greaseproof and waterproof parchment paper. They are particularly suitable for cooked sausages as they trap the fat in the sausage. They are rarely used because they are difficult to separate from the sausage and the ability to cut is poor.

Silk frame sausage casings

This is a combination of the skin fiber and the cellulose shell. Its properties make it particularly suitable for the production of raw sausages. For the production, a wide-meshed cellulose net is connected to a mass of skin fibers.

Sausage nets

These are made from plastic threads and serve as a safeguard when storing sausage products. The tear resistance prevents damage to hanging sausages, which otherwise threaten to tear due to their own weight.

literature

  • Collective of authors: meat processing. Raw materials, equipment and processes for cutting meat and for producing and preserving meat products. 7th, improved edition. VEB Fachbuchverlag, Leipzig 1988, ISBN 3-343-00293-3 .
  • Bernd-Adolf Lang, Gerhard Effenberger: Sausage casings artificial casings. Production, properties, application Deutscher Fachverlag, Frankfurt am Main 2006, ISBN 3-87150-933-7 .