Edible Collagen Casing Production Process

Product Introduction

Suitable for various Chinese and Western style air dried sausages produced with hog, beef and sheep casings, such as salami, Chinese cured sausages, Chinese style sausages, hot pot & BBQ sausages, snack sausages and mini sausages.

Product Features

1. Stable diameter

2. Excellent filling strength, compatible with all types of sausage stuffing machines

3. Good transparency, end products feature attractive luster and appearance

4. Pleasant taste and easy to chew

5. Cooking methods: steaming, BBQ grilling, slicing for stir frying

Instructions for Use

1. The stuffing tube shall match the inner diameter of shirred casing. It is recommended that the stuffing tube diameter be 1.0-1.5 mm smaller than the inner diameter of the shirred casing.

2. The diameter of stuffed sausage is recommended to be 1.0-1.5 mm larger than the nominal casing diameter.

3. Recommended hot processing baking temperature: ≤65℃.

Precautions

1. Keep original package intact before use. Use immediately after opening the vacuum bag. Reseal and store unused casings.

2. Slide casing onto stuffing tube in correct direction. The arrow mark (→) on box side indicates the end for fitting onto stuffing tube.

3. Store casings in dark, ventilated and dry place; room temperature storage is acceptable.