Flexible Collagen Casings for Gourmet Sausages
Brief Introduction of Collagen Casing
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 callber 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.
Specification Data Sheet of Collagen Casings
We use high quality collagen fiber to manufacture collagen casings and this product is food
grade and fit for human consumption.
The source of the collagen is skin of cattle.
1. The technical data of the Collagen casingsis:
Collagen: 40% min (Wet Basis)
Moisture: 25% max
Cellulose: 12% max
HPMC: 7.0%
Glycerol: 5.5%
Ash: 3.5% max
Sodium lactate: 3.0%
Vegetable Oil: 2% max
Fat: 10% max
2. Product Microbiological Condition
Yeasts /g (25ºC): < 50/g
Molds /g (30ºC): < 50/g
Coliforms /g (35ºC): < 3MPN/g
Staphylococcus aureus /g: negative
1. coli /g: negative
Salmonella /g: negative
3. Packing
Casings are packed in Vacuumed polybag in cardboard boxes, resistant to humidity and air.
4. Storage conditions
Store the casings in cool and dry place with temperature between 10-25ºC, humidity 60-70%, avoiding the exposition of the product
to direct action of heat.
5. Shelf Life: 2 years
Our collagen casing is made from high quality collagen fiber in a safety and sanitary manner. The product is free from any
industrial chemicals and it is fit for human consumption.
Packing List and Weight of Collagen Casings
Size |
Meters per Carton
( Description of Packing ) |
Carton /
20`fcl container |
N.W of
Carton |
G.W of
Carton |
| Φ15mm |
15.24m x 64piece x 6box |
650 |
18 |
20 |
| Φ16mm |
15.24m x 56piece x 6box |
650 |
17 |
19 |
| Φ17mm |
15.24m x 52piece x 6box |
650 |
16 |
18 |
| Φ18mm |
15.24m x 46piece x 6box |
650 |
15.5 |
17.5 |
| Φ19mm |
15.24m x 42piece x 6box |
650 |
14.5 |
16.5 |
| Φ20mm |
15.24m x 39piece x 6box |
650 |
14 |
16 |
| Φ21mm |
15.24m x 36piece x 6box |
650 |
13.5 |
15.5 |
| Φ22mm |
15.24m x 33piece x 6box |
650 |
13 |
15 |
| Φ23mm |
15.24m x 30piece x 6box |
650 |
13 |
15 |
| Φ24mm |
15.24m x 27piece x 6box |
650 |
11 |
13 |
| Φ25mm |
15.24m x 25piece x 6box |
650 |
11 |
13 |
| Φ26mm |
15.24m x 23piece x 6box |
650 |
10.5 |
12.5 |
| Φ27mm |
15.24m x 23piece x 6box |
650 |
11 |
13 |
| Φ28mm |
15.24m x 20piece x 6box |
650 |
10.5 |
12.5 |
| Φ29mm |
15.24m x 20piece x 6box |
650 |
11 |
13 |
| Φ30mm |
15.24m x 16piece x 6box |
650 |
11 |
13 |
| Φ31mm |
15.24m x 16piece x 6box |
650 |
11.5 |
13.5 |
| Φ32mm |
15.24m x 16piece x 6box |
650 |
12 |
14 |
FAQ- Why the casing breaks ?
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.
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