Clear Easy Peel Off Cellulose Waltons Sausage Casings

- DALONG
- DALIAN
- 30 days
- 1 container/month
Clear Easy Peel Off Cellulose Waltons Sausage Casings it is used for the hot dogs sausage which need skin peeled off and vacuum packed, the casings easy and quick peeling off for steamed hot dogs
Product cellulose sausage casings
Clear Easy Peel Off Cellulose Waltons Sausage Casings.
red color caliber 22mm
quick peel off type cellulose casings
for the steamed hot dogs
vacuum packed in bags
food grade cellulose sausage casings


cellulose casings

plastic casings

cellulose sausage casings
Product | Clear Easy Peel Off Cellulose Waltons Sausage Casings |
calibers | from caliber 16 to 28mm cellulose sausage casings |
color | transparent, red, smoke,orange |
application | hot dog sauage little calibers sausage |

red color cellulose casings

smoke color casings
About Us cellulose sausage casings
Dalian Dalong Plastic Packaging Co.,Ltd professional produce the hot dog casings from caliber 16mm to 28mm, and we prepare stock for each calibers for clear color. if you order the transparent, it will be in stock. also we offer red color quick peel off sausage casings which is same function as red cellulose casings and export large quantity to Phillipines, the casings will be on sausage and vacuum pack in the bags. the casings are food grade and quick easy peel off. Compare with cellulose casings, our casings can make the sausage not lose weight after long shelf, and price more competitive.
When smoking Clear Easy Peel Off Cellulose Waltons Sausage Casings is performed at increased level of humidity (70-80%), the resulting coagulated protein casing is not sufficiently dense or resistant to mechanical impacts to be processed by means of peelers. In this case it is recommended to supplement the thermal processing, after the cooking stage, with a stage of drying for 10-15 minutes at the temperature of 65 ºС. If the atomization process runs parallel to the cooking process (spraying of liquid smoke during the cooking), it is also recommended to include a stage of drying for 10-15 minutes at the temperature of 65 ºС.
When it becomes necessary to change the intensity of smoking in the course of thermal processing, the temperature, duration, and humidity of the smoking stages can be adjusted.
The above thermal processing conditions have been tested at many meat processing facilities. Under such thermal processing conditions, frankfurters form a characteristic glossy crust with a smoked flavor and taste. The crust is resistant to mechanical impacts, which provides for excellent automatic peeling of the casing without damaging the product. Such processing conditions are just as well suited for products intended for storage in casing (festoon)