notizie sull'azienda What is Nylon Plastic Casing?

Nylon plastic casing, scientifically known as Polyamide (PA) casing, is a specialized type of artificial packaging designed for the production of sausages, ham, and processed meat products. Unlike traditional natural casings derived from animal intestines, nylon casings are synthetic, food-grade films. They are frequently engineered as multi-layer co-extruded structures—often combining PA with Polyethylene (PE)—to leverage the specific strengths of each material. This type of casing is a staple in the food industry, particularly for products that require cooking, smoking, or long-term storage.

The primary advantage of nylon casing lies in its exceptional mechanical strength and durability. It has high puncture and tear resistance, which minimizes breakage during high-speed automated stuffing and clipping processes. Furthermore, nylon casings exhibit excellent thermal stability; they can withstand high temperatures (typically up to 121°C) during boiling or pasteurization without melting or deforming, and they remain flexible in freezing conditions.

Another critical benefit is their barrier property. Nylon provides a robust shield against oxygen and aroma loss, effectively preserving the meat's flavor and color while extending shelf life. Additionally, "shrink-type" nylon casings are designed to tighten around the meat emulsion during cooking, ensuring the final product has a smooth, wrinkle-free, and attractive appearance.

Using nylon casing correctly ensures the best texture and safety for your meat products:

1. Preparation (Soaking): If using dry, shirred nylon casings, they must be rehydrated before use. Soak them in lukewarm water (25°C–35°C) for approximately 10 to 20 minutes. Note: Avoid using hot water, as it can damage the casing's structure.
2. Filling: Slide the casing onto the horn of your sausage stuffer. Fill the casing with your meat mixture. Do not overstuff; leave some slack to prevent bursting during thermal expansion.
3. Cooking: Once clipped or tied, the sausages can be boiled, steamed, or smoked (if the casing is permeable). The heat will often activate the casing's shrinking properties, tightening the skin.
4. Removal: Most nylon casings are inedible. Before consumption, the plastic layer must be peeled or sliced off.