Our collagen casings are crafted with precision from premium cattle skin collagen fibers. Utilizing cutting-edge machinery imported from the USA, Germany, and Poland, combined with our patented technology, these casings deliver exceptional performance to sausage manufacturers. Benefit from unparalleled consistency, superior linking, immaculate appearance, delightful cooking performance, and exquisite taste quality. Available in calibers from 13mm to 130mm, our casings come in an array of colors, including clear, onion, caramel, dark caramel, and smoked, to suit every culinary creation.
We proudly offer an extensive variety of collagen casings tailored for multiple applications: dried and semi-dried sausages, beef sticks, salami sausages, pet sausages, barbecue sausages, and both cooked & smoked processed meat sausages, as well as other fresh meat sausages.
Below are 3 types of casings we currently produce.
1).AC-F
Our AC-F Collagen Casing is meticulously designed for filling fresh meat sausages. Ideal for products like dried sausages, semi-dried sausages, and pet sausages, which are rich in meat with minimal starch and soy protein. Available in calibers ranging from 15-34mm.
2).AC-BQ
The AC-BQ Collagen Casing is perfect for fresh meat sausages such as grilled barbecue and grilled linguica, cooked to perfection over charcoal fire. Our products are popular in several countries, including Brazil, Argentina, Algeria, Thailand, and Vietnam, with calibers ranging from 15-34mm.
3).AC-CS
We also specialize in producing AC-CS Collagen Casings for processed sausages like Frankfurters, Hot Dogs, Vienna sausages, and a variety of cooked and smoked sausages, including other emulsified meat creations. Available in calibers from 15-34mm.
Steamed Collagen Casing (PCS)
Use:
Ideal for creating the perfect steamed sausage and delicious steamed smoked sausage.
Perfect for cooking sausage and delectable cooking smoked sausage.
Characteristics:
Boasting exceptional breathability, these casings offer superior moisture and smoke permeability. They allow moisture and gases to infuse during smoking without loss of contents. Designed for high-temperature baking and microwaving, they deliver a delightful taste experience.
Deep-fried Collagen Casings (PDF)
Application: Expertly crafted for fried sausage.
Characteristics:
Exhibiting impressive high-temperature resistance, these casings are tailored for frying without shrinkage, ensuring a great taste.
Cooking
Dry:For a caliber ≤ φ20: dry at 65ºC for 25-30 minutes.
For a caliber ≥ φ21: dry at 65ºC for 35 minutes.
Cooking:For caliber ≤ φ20: cook at 76-78ºC for 30 minutes.
For caliber ≥ φ21: cook at 78-80ºC for 40 minutes.
Deep fry in oil: Maintain oil temperatures between 130-150ºC, fry for 2-3 minutes.
Fry:Fry at 120-140ºC for 2-3 minutes to achieve optimal results.
Boiled Collagen Casing (PBC)
Application:
Perfect for boiled sausage, kidney sausage, osmanthus sausage, and even fried sausage.
Product features:
Exceptional for boiling with a robust degree of skin and meat binding. These casings do not shrink or peel, and are equally suitable for frying, offering a delightful taste.
Air-dried Collagen Casing (PDS)
Application:
Tailored for air-dried sausage, semi-air-dried sausage, and salami.
Product features:
Featuring high permeability and moisture retention, post-drying, these casings exhibit an excellent bond between skin and flesh, ensuring a perfect seal and exquisite taste.
Smoked collagen casings
Application:
Wonderfully versatile, ideal for a range of sausages including dry, smoked, and fermented sausage varieties.
Product features:
Boasting a rich smoky color, these casings address issues of uneven coloration during sausage smoking, providing a consistent and appealing appearance.
Recommendations for use:
Experience the convenience of our ready-to-use casing. No pre-soaking required before stuffing; it's designed to streamline your preparation process.
To maintain the integrity and moisture of the casing, reseal any opened packages in an airtight container or bag. To rehydrate, we recommend lightly spraying the casing with water or oil before use.
Ensure that all work surfaces, including tables and filling tubes, which come into contact with the casing, are always kept sanitary and dry to maintain hygiene and quality.
Optimize your filling process by using a horn size that is approximately 2mm smaller than the casing's inner diameter for best results.
Filling:
For optimal twisting, aim for 2.3 to 2.5 twists per circle.
Recommended Filling Speed:
For casings with a caliber of ≤φ20, fill at a speed of no more than 500 sausages per minute.
For casings with a caliber of ≥φ21, maintain a filling speed of no more than 400 sausages per minute.
For best results and to prevent overfilling, do not exceed the nominal caliber by more than 1mm.
Cooking Instructions:
Drying: For casings with a caliber of ≤φ20,
Dry at 65ºC for 25-30 minutes; for those with a caliber of ≥φ21,
Continue drying at 65ºC for 35 minutes if the caliber is ≤φ20.
Cook at 76-78ºC for 30 minutes; for calibers of ≥φ21,
Cook at 78-80ºC for 40 minutes to achieve optimal results.
- Packaging
Each stick available in convenient lengths of either 14 meters or 15 meters,
Boxes come packed with anywhere from 20 to 70 sticks, catering to diverse needs.
Each carton is efficiently organized to hold 6 boxes, ensuring ease of transport.
A single pallet is expertly assembled to contain 48 cartons, maximizing storage and delivery efficiency.
- Technology
Our advanced technology proudly originates from China,
-The state-of-the-art technology for crafting our collagen casings was initially innovated in China, showcasing our commitment to quality and tradition.
-Today, these casings are not only embraced by our valued clients but are also exported globally. We are dedicated to continuous innovation and research, striving to enhance the quality of our casings endlessly.
| Collagen Casings ( Edible Type) |
| Caliber |
Meter/Stick |
Sticks
/Box |
Boxes
/Carton |
Sticks
/Carton |
Meters
/Carton |
Net Weight
/Carton |
Gross Weight
/Carton |
Cartons / 20`fcl
with pallets |
Cartons /40`fcl
with pallets |
Cartons / 20`fcl
without pallets |
Cartons /40`fcl
without pallets |
| 14 |
15.24m (50feet) |
88 |
10 |
880 |
13411.2 |
24kgs |
26kgs |
350 |
700 |
400 |
800 |
| 16 |
15.24m (50feet) |
54 |
10 |
540 |
8229.6 |
19kgs |
21kgs |
| 17 |
15.24m (50feet) |
54 |
10 |
540 |
8229.6 |
20kgs |
22kgs |
| 18 |
15.24m (50feet) |
45 |
10 |
450 |
6858 |
18.5kgs |
20.5kgs |
| 19 |
15.24m (50feet) |
40 |
10 |
400 |
6096 |
18kgs |
20kgs |
| 20 |
15.24m (50feet) |
40 |
10 |
400 |
6096 |
18.5kgs |
20.5kgs |
| 21 |
15.24m (50ft) |
38 |
10 |
380 |
5791.2 |
18.5kgs |
20.5kgs |
| 22 |
15.24m (50feet) |
35 |
10 |
350 |
5334 |
18kgs |
20kgs |
| 23 |
15.24m (50feet) |
28 |
10 |
280 |
4267.2 |
16kgs |
18kgs |
| 24 |
15.24m (50feet) |
24 |
10 |
240 |
3657.6 |
16kgs |
18kgs |
| 25 |
15.24m (50feet) |
24 |
10 |
240 |
3657.6 |
17kgs |
19kgs |
| 26 |
15.24m (50feet) |
24 |
10 |
240 |
3657.6 |
20kgs |
22kgs |
| 28 |
15.24m (50feet) |
22 |
10 |
220 |
3352.8 |
20kgs |
22kgs |
| 30 |
15.24m (50feet) |
20 |
10 |
200 |
3048 |
16.5kgs |
18.5kgs |
| 32 |
15.24m (50feet) |
15 |
10 |
150 |
2286 |
17kgs |
19kgs |
| 34 |
15.24m (50feet) |
15 |
10 |
150 |
2286 |
14kgs |
16kgs |
| 36 |
15.24m (50feet) |
12 |
10 |
120 |
1828.8 |
13.5kgs |
15.5kgs |
| 38 |
15.24m (50feet) |
9 |
6 |
72 |
1097.28 |
13kgs |
15kgs |
| 40 |
15.24m (50feet) |
9 |
6 |
54 |
822.96 |
11kgs |
13kgs |
| Size of Carton: 600mm x 430mm x 265mm |
| Collagen Casings ( Inedible Type) |
| Caliber |
Meter
/Roll |
Rolls
/Carton |
Meters
/Carton |
Net Weight
/ Carton |
Gross Weight
/ Carton |
Cartons
/ 20`fcl with pallets |
Cartons /40`fcl
with pallets |
Cartons / 20`fcl
without pallets |
Cartons /40`fcl
without pallets |
| 40 |
300 |
5 |
1500 |
16kgs |
17kgs |
600 |
1200 |
798 |
1596 |
| 45 |
250 |
4 |
1000 |
15kggs |
16kgs |
600 |
1200 |
798 |
1596 |
| 50 |
250 |
4 |
1000 |
15.5kgs |
16.5kgs |
600 |
1200 |
798 |
1596 |
| Size of Carton: 300mm x 300mm x 380mm |
1. Our primary objective is to prioritize and fulfill the unique needs of each customer, ensuring their complete satisfaction.
2. We are dedicated to delivering comprehensive and specialized services that adhere to the highest standards of excellence.
3. Our team of seasoned professionals is at your disposal, ready to offer tailored solutions that meet your specific requirements.
4. Our diverse service modes include: reliable sales hotline support, routine inspection services, efficient email correspondence, on-site assistance, comprehensive training programs, and additional customized support as needed.
5. Experience our commitment to quality firsthand with our complimentary sample offerings.
1.What is the shelf-life of your collagen casing?
Shelf life should be between 1 or 2 years. It does really depend on your storage environment though. Ideal storage locations would be with a cool temperature between 10-25ºC. Casings will also last longer if left in the original and unopened package. We recommend that you reseal any opened packages and always store collagen casings in an airtight container.
2.Do I need to soak or prep the collagen casings before using?
Collagen casings are ready to use straight out of the package. So there is no soaking or other prep work like you have when using natural or fibrous casings.
3.Can I twist link your collagen casings?
When making links from collagen casings, we would recommend using 2 twists per link. If you twist less than twice, it may not be enough to hold the link in place, and if you twist more, the increased pressure in the meat and on the casing can cause breakage. Other options for linking can include just cutting the sausage into links, or you can tie-off each link with twine.
4.What direction do I stuff the collagen sausage casing?
The two ends of a collagen casing look different. One end will be a more uniform hole and opening. The other has a tail on it. Slide the open end on your stuffing tube and stuff sausage towards and into the end with a tail.
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