Flavor Fortress High-Quality Collagen Casing for Sausages and Meat Products

• Customization: Available
• Colar: Clear, Brown, Pink
• Edible: Food Grade
• Model NO.: COLLAGEN CASING
• Type of Shipping: by Sea, by Air, by Land
• Retractility: Good Scalability
• Size: Customizable
• Stability: Good Stability
• Permeability: Good Permeability
• Transport Package: Paper Packaging
• Specification: Calibers: EU13 - EU34/US15 - US36
• Trademark: Ifine
• Origin: China
• HS Code: 3917100000
• Production Capacity: 1000 Million Meters Per Year

Product Description

Our test report

Product Description

 

Our collagen casings are made from high quality cattle skin collagen fibers, with machines imported from USA, Germany, Poland and our patented technology, our Collagen Casings can offer outstanding performance to the sausage manufacturers in terms of consistency, linking performance, appearance, cooking performance and taste quality. The casings are available in a range of calibers 13mm-130mm, with colors clear, onion, caramel, dark caramel, smoked, etc. Now we provide collagen casings for dried and semi-dried sausages,beef sticks, salami sausages, pet sausages,barbecue sausages, cooked & smoked processed meat sausages,and other fresh meat sausages.  Below is 3 types of casings we are producing:
1).AC-F  
This Collagen Casing is for filling fresh meat sausages, like dried-sausages, semi-dried sausages, pet sausages, these sausages contain much meat, very less starch and soy protein, we have caliber of 15-34mm.
2).AC-BQ
This Collagen Casing is for filling fresh meat sausages, like grilled barbecue, grilled linguica sausages, these sausages are cooked on charcoal fire. And we are now selling it to several countries, like Brazil, Argentina, Algeria, Thailand, Vietnam, etc. We have caliber of 15-34mm.
3).AC-CS
We also produce Collagen Casings for processed sausages, like Frankfurters, Hot Dog, Vienna sausages, Cooked and Smoked sausages, as well as other emulsified meat sausages. And the caliber is 15-34mm.

Detailed Photos

                     

Production Line

 

 

Packaging & Shipping

 

 

 1 stick = 14meters or 15meters

 1 box= 20 sticks to 70 sticks

 1 carton = 6boxes

 1 pallet = 48 cartons
 

Technology

 

 

 

Technology is original from China.

 

--The technology of making collagen casing is originally developed in China.

 

--Now the casing is widely accepted by our clients and exported to many countries. We will not stop developing and researching to make the casings better and better.

Our Services

 

 

 1. Our objective is to put the customer's needs first.

 2. Always aim to provide total service of specialization and standardization.

 3. We have a professional service team to provide solutions.

 4. Service modes include: sales hotline support, regular inspection service, e-mail, on-site support, training and other ways as necessary.

 5. Free samples are available.

FAQ

 

Reason 1: Fill too much meat
Way to solve: Reduce the amount of filling meat / Use smaller filling tube

Reason 2: Aging of knotter chuck
Way to solve: Change the chuck.

Reason 3: Knotter chuck does not match the filling tube.
Way to solve: The type of filling tube should be identical with the knotter chuck.

Reason 4: The storage condition is not good so the casings are too dry.
Way to solve:1. Place the casings in the freezer to absorb moisture.
                      2. Put the casing with wet paper into plastic bag for 24 hours.

Reason 5: Filling tube and knotter are not aligned
Way to solve: Make sure that the filling tube is direct and pass through the center of the knotter chuck.

Reaon 6: Knotter chuck is too tight.
Way to solve:Loosen the chuck.

Reason 7: Filling speed is too high.
Way to solve: Lower the filling speed.

Reason8: Kink too many times.
Way to solve: Reduce twist quantities.