High-Quality Edible Collagen Sausage Casing

• Customization: Available
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: Collagen Sausage Casing
• Length: 15m
• Color: Brown, Caramel,..
• End: Close or Opened
• Transport Package: by Sea or by Plane
• Specification: 15m, any caliber
• Trademark: QINGDAO BEST NEW MATERIAL
• Origin: China
• HS Code: 3917100000

Product Description

Product Description

Boiled collagen casing

Application:
Boiled sausage, waist sausage, osmanthus sausage, fried sausage

Product features:
Suitable for boiling water, good adhesion between skin and flesh, no shrinking or peeling. Suitable for deep frying, with a good taste;

Usage suggestion:
Do not soak before enema, use immediately after opening to avoid exposure to air causing moisture loss.
f the intestine is found to be dry and hard, it is recommended to spray a small amount of water or oil before use.

The working surface in contact with the intestine (workbench or enema tube, etc.) must be clean and dry.

The inner diameter of the casing should match the filling tube, and generally the filling tube diameter is about 2mm smaller than the inner diameter of the casing.

Filling: Twist turns 2.3-2.5.

Filling speed:
For small diameters (≤ φ 20), the speed should not exceed 500 knots/min
For large diameters (≥ φ 21), the speed should not exceed 400 knots/min.
After filling, the diameter of the intestine should not exceed the normal diameter by 1mm.

Suggestions for using the smoking furnace process:
Drying: small diameter (≤ φ 20), 65 ºC, 25-30 minutes, large diameter (≥ φ 21), 65 ºC, 35 minutes.

Steaming and boiling:
Small caliber (≤ φ 20), 76-78 ºC, 30 minutes;
Large caliber (≥ φ 21), 78-80 ºC, 40min.

Frying Sausages Casing:

Product features:
High temperature resistance,
Suitable for deep frying,
Intestine casing does not shrink or peel off,
Good taste;

Usage suggestion:
Do not soak before enema, use immediately after opening to avoid exposure to air causing moisture loss.
f the intestine is found to be dry and hard, it is recommended to spray a small amount of water or oil before use.

The working surface in contact with the intestine (workbench or enema tube, etc.) must be clean and dry.

The inner diameter of the casing should match the filling tube, and generally the filling tube diameter is about 2mm smaller than the inner diameter of the casing.

Filling: Twist turns 2.3-2.5.

Filling speed:
For small diameters (≤ φ 20), the speed should not exceed 500 knots/min
For large diameters (≥ φ 21), the speed should not exceed 400 knots/min.
After filling, the diameter of the intestine should not exceed the normal diameter by 1mm.

Suggestions for using the smoking furnace process: drying:
Small diameter (≤ φ 20), 65 ºC, 25-30 minutes
Large diameter (≥ φ 21), 65 ºC, 35 minutes.

Steaming and Boiling:
Small caliber (≤ φ 20), 76-78 ºC, 30 minutes
Large caliber (≥ φ 21), 78-80 ºC, 40min.
 

Detailed Photos

Certifications

Packaging & Shipping

Company Profile

 

We have a professional technical team with the ability to independently innovate and develop.

We listen and understand the needs of our customers, and fight alongside them.

Advanced production technology and sophisticated testing equipment ensure the high quality of products. 

At the same time,

we have gathered a group of excellent high-quality employees with team spirit, and the high quality and stability of our products have made many customers choose us as long-term partners.

Our Advantages

Our advantages:
1. Widely applicable
2. Easy to store and transport
3. Stable product quality and supply
4. Good taste and Good breathability
5. Good appearance
6. Good elasticity and strength
7. Stable caliber suitable for quantitative enema
8. Suitable for high-speed filling;The combination of sausage and meat filling is high.