Intestines For Sausage Collagen Edible Sausage Casings
- DALONG
- DALIAN
- 30 days
- 1 container/month
1. caliber 16 to 32mm
2. edible collagen casings
3. for boiled or fried type sausage
4. with stock of collagen casings
5.collagen casings
Product intestines for sausage
PRODUCT DESCRIPTION collagen sausage casings
Collagen sausage casings are tubular artificial casings produced from collagen protein obtained from hides of bovine origin. It is used for the production of cooked meat products, smoked or not, but they can also be used to produce dry•fermented products and other non•meat products like vegetable sausages, cheese, corn, etc.
STORAGE RECOMMENDATIONS intestines for sausage
Storage intestines for sausage | In cold/dry places, between 5 °C and 25 °C, away from natural light and heat sources |
Processing | Collagen sausage casings can be used directly without any preconditioning |
Avoid loss of humidity | |
Fill to recommended stuffing diameter |
collagen casings
intestines for sausage
collagen sausage casings
About Us
Dalian Dalong Plastic Packaging Co.,Ltd is the manufacturer of artificial casings include each type of plastic casings, collagen casings.
we established since 1990 and located in Dalian of China. we export collagen casings to Philippines, Vietnam, Indonesia with FORM E certificate.
our collagen casings in stock welcome your inquiry.
Product brief introduction
It is suitable for western style sausages and hot pot sausages,such as crisp sausage,Taiwanese grilled sausages,hot pot sausage, Wiener, Frankfurter etc.
Product characteristics intestines for sausage
1.High production efficiency with high speed stuffing operation
2.Quick smoked processing and the colour is uniform.
3.Good mouthfeeling
4.Meat cling good , the cooked sausage is not peeled and shrunk.
5.Cooking method: grilling, water cooked, snack products.
Type
WET6
Product specification
The caliber range from Sφ16mm to Sφ34mm with shirred packing and the quantitative length of 15 meters/stick. The length in tailor-made according to customer needs.
Usage method
1.The specifications of the horn must match the inner diameter of the shrunk casing and the horn be 1.0～1.5mm smaller than the inner diameter of the shrunk casing.
2.The caliber of the sausage after stuffing should not exceed the nominal caliber 1.0mm.
3.Cooking temperature ≤78℃ and grilling temperature ≤150℃
Notes
1.Casing should be kept in the original package before use, and used immediately after opening the vacuum bag. Casing should be resealed and packaged for storage when not in use.
2.The arrow shows on the box (→)means fill directly in the direction indicated.
3.Casings are stored in a dry and ventilated place and can be stored at room temperature.
