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Summer Kosher Halal Sausage Casings For Smoking

Summer Kosher Halal Sausage Casings For Smoking

Brand DALONG
Product origin DALIAN
Delivery time 30 days
Supply capacity 1 container/month

Summer Kosher Halal Sausage Casings
For Smoking is one halal plastic sausage casings for smoke type sausage.
By this type plastic casings the sausage will be with smoke flavor,
the outlooking similar as natural casings.

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Product halal sausage casings

smoke plastic casings

halal sausage casings

shirred casings

sausage casings for smoking

smoked casings

sausage casings

name	Summer Kosher Halal Sausage Casings For Smoking
color	natural or smoke
length	30m/stick halal sausage casings
function	for the sausage with smoke flavor

Summer Kosher Halal Sausage Casings For Smoking

smoked permeable halal sausage casings
surface with wrinkle as natural casings
long shelf life sausage casings for smoking
not lose weight
halal and kosher as plastic casings
price more competitive summer sausage casings
easy for storage sausage casings for smoking
3 years

This type summer sausage casings is for making smoked sausage, there are two types, one is natual color and we added the smoked flavor on its surface,so its advantage is smoked flavor much better. The other type is smoked color casings, the advange is its color very good.

About Us

Dalian Dalong Plastic Packaging Co.,Ltd

located in Dalian of China with seaport
Established since 1990
13 sets lines for film extrusion
with more than 50 expenrience workers
with ISO9001 management certificate

Our advantage

little caliber sausage casings

from caliber 16 to 28 with stock

high barrier casings

offer customized service on size, color, printing

summer sausage casings

with 5 sets shirred machines

smoked sausage casings

smoke permeable type with smoke flavor

Monolayer and Multilayer sausage casings for smoking

Applying solo extruder or several extruders in production line, we offer both monolayer and multilayer casings for different applications. In order to provide prolonged shelf life for sausages and to enhance seal factor of the casings to avoid weight loss, also to keep quality of the final products at optimum levels, we offer multilayer plastic casings. Regular shelf life provided by monolayer casings are 3 weeks and for multilayer casings extends to 6 weeks. Of course storage condition must be considered to achieve prolonged shelf life.

Permeable and barrier halal sausage casings

Beside barrier casings used for unsmoked products, smoke permeable casings are also offered for smoked meat and cheese products. Permeable casings are monolayer to enhance the penetration of smoke through the casing. Smoking is done in smoke chamber in specific conditions of temperature, pressure and humidity. Smoking time is different for different products with the average of 2 hours. The perfect smoke taste is achieved using special wood chips.

Biaxially orientated summer sausage casings

Orientation makes the casings stronger and more stable through alignments of its polymer chains to acquire better properties. Being biaxially oriented gives the casings benefit of enhanced mechanical and barrier properties. The shrinkage force built up in the casing structure will be released during sausage making procedure and exposure to heat. This feature adds up to the adhesion quality between meat and the casing as well as avoiding wrinkle formation on the product.

Perfect Stuffing summer sausage casings

By nature, our casings must be stuffed to the recommended diameters. If the over-stuffing is not done properly, then there will be wrinkles on final product. General expansion is about 10% for all products; however it could vary based on machinery and emulsion specifications. Choosing correct size of filling horn which is just little bit smaller than interior diameter of the casing is necessary for stuffing.

Soaking

Our mini-calibers don’t require soaking before stuffing. However some consumers prefer to soak them before use. Big calibers require soaking properly before application in 28 °C water for about 1 hour to allow the casing to absorb water adequately. Both interior and exterior surface of summer sausage casings must be exposed to water for an effective soaking. Improper stuffing or breakage during stuffing and cooking will occur in case of improper soaking.

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