{"id":2877,"date":"2020-12-11T15:17:38","date_gmt":"2020-12-11T15:17:38","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=2877"},"modified":"2020-12-11T15:34:54","modified_gmt":"2020-12-11T15:34:54","slug":"casings-animal-intestines","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/casings-animal-intestines\/","title":{"rendered":"CASINGS – ANIMAL INTESTINES"},"content":{"rendered":"\t\t
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INTRODUCTION:<\/strong><\/span><\/p>

\u0097Casings are intestines of animals.<\/span><\/p>

\u0097Casings vary in size from the \u00bd in \/1.25 cm diameter of small pigs intestines to the 3- 4 in \/7.5-10 cm of large beef intestines, and each sausage calls for a specific type.<\/span><\/p>

\u0097Synthetic casings are commonly used for fresh sausages .Bladder or stomach living may also used.<\/span><\/p>

TYPES OF CASINGS:<\/span><\/strong><\/span><\/p>

  1. NATURAL CASINGS<\/span><\/li>
  2. COLLAGEN CASINGS<\/span><\/li>
  3. PEELABLE CASING<\/span><\/li>
  4. FIBEROUS CELLULOSE CASINGS<\/span><\/li>
  5. PLASTIC CASINGS<\/span><\/li><\/ol>

    NATURAL CASINGS:<\/b><\/span><\/p>

    • Made up of Sheep casings, Hog casings & Beef casings<\/span><\/li>
    • Laminated casings: Hog & Sheep<\/span><\/li>
    • Stored at 40-450F<\/span><\/li>
    • Provides deeper smoke penetration<\/span><\/li><\/ul>

      COLLAGEN CASINGS:<\/b><\/span><\/p>

      • Edible but not synthetic<\/span><\/li>
      • Made from collagen from the hides of cattle. (only fresh side)<\/span><\/li>
      • Stored at temperature below 500F.<\/span><\/li>
      • If the casings become too dry, dip them in water.<\/span><\/li><\/ul>

        PEELABLE CASING:<\/b><\/span><\/p>

        • Not edible<\/span><\/li>
        • Forcemeat is stuffed, cooked and smoked.<\/span><\/li>
        • Special machine is used to peel<\/span><\/li><\/ul>

          FIBEROUS CELLULOSE CASINGS:<\/b><\/span><\/p>

          • Not edible<\/span><\/li>
          • Designed for strength & durability<\/span><\/li>
          • Used mainly for dry\/semi dry sausage<\/span><\/li>
          • Available in red or clear form<\/span><\/li><\/ul>

            PLASTIC CASINGS:<\/b><\/span><\/p>

            • Popular now a days<\/span><\/li>
            • Cheaper, stronger and uniform in size<\/span><\/li>
            • No need to remove before the item is served<\/span><\/li><\/ul>

              ADVANTAGES OF NATURAL CASINGS:<\/strong><\/span><\/p>

              • Permit deeper smoke penetration<\/span><\/li>
              • Absorb flavors and release fats better<\/span><\/li>
              • Hold their shapes and burst less in cooking<\/span><\/li>
              • Fully edible<\/span><\/li>
              • Better appearance<\/span><\/li><\/ul>

                HOW TO STUFF CASINGS TO MAKE SAUSAGES:<\/strong><\/span><\/p>

                Preparation:<\/span><\/p>

                \u0097Before use, soak the casings for 1-2 hours in cold water to remove salt and make them pliable .Drain but do not dry them.<\/span><\/p>

                Steps :<\/b><\/span><\/p>

                Clean and open each casings by attaching one end to a tap and running cold water through it.<\/span><\/p>

                Tie each casing with string at one end. Attach the open end to the base of a funnel .Slide the casing up the funnel until the closed end of the casing is reached.<\/span><\/p>

                Work the sausage filling through the funnel into the casing. Do not pace the filling too tightly or the sausages will burst as they cook.<\/span><\/p>

                Twist the casing at intervals as you go to make a string of sausages .Tie the casing with string at the end.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                INTRODUCTION: \u0097Casings are intestines of animals. \u0097Casings vary in size from the \u00bd in \/1.25 cm diameter of small pigs intestines to the 3- 4 in \/7.5-10 cm of large beef intestines, and each sausage calls for a specific type. \u0097Synthetic casings are commonly used for fresh sausages .Bladder or stomach living may also used. 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