Coloured Eidble Collagen Sausage Casing for Cooking, Frying, Smoking and Roasting

• Customization: Available
• Shelf Life: 24 Months
• Product Feature: Good Moisture and Air Permeability
• Model NO.: Collagen Casings
• Processing: Sausage for Frying Boiled and BBQ
• Color: Clear, Brown, Caramel, Salmon, Pink
• Caliber: 15mm-32mm
• Length: 14m/15m/15.24m(50feet)
• Shape: Tube Shirred Into Sticks
• Finishes: Open-End/Closed-End
• Transport Package: Paper Carton
• Specification: Collagen Moisture Cellulose HPMC Glycerol Fat, etc
• Trademark: Ifine
• Origin: China
• HS Code: 39171000
• Production Capacity: 1000 Million Meters Per Year

Product Description

Product Description

Our collagen casing is made of high-quality cowhide collagen, cellulose and other materials. In the production, the pure raw materials are first ground into mucilage, and then made into cylindrical films by machines, and finally shirred into sticks after shaping.
In terms of product performance, our casings can provide good stability and adhesiveness, great performance for frying and cooking after stuffing, as well as excellent bite texture of the sausages produced. These performances can meet the high-speed production requirements of sausage manufacturers and ensure the quality of sausages.
Our collagen casings can be used for producing dried and semi-dried sausages, beef sticks, salami sausages, pet sausages, barbecue sausages, cooked & smoked processed meat sausages, and other fresh meat sausages, etc.
We mainly produce casings with calibers 15 mm-32 mm and lengths of 14 m, 15 m and 15.24 m(50feet), and with color clear, smoked, caramel and salmon, ect. If you need other calibers or lengths, please let us know. We can also provide large caliber casings.
 

Detailed Photos

 

 

Specification Data

1. The technical data of the Collagen casings

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
E-coli /g:	negative
Salmonella /g:	negative

3. 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.

4. Shelf Life

2 years since production date.
 

Production Line

Packing and Transportation

Casings are packed in Vacuumed polybag in cardboard boxes, resistant to humidity and air.
Cartons are placed on pallets and loaded into containers or transported in bulk into containers.

FAQ

1. 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.

2. Are they safe to human body?

Yes, totally safe.

3. Do you provide other kinds of casings? 

Besides collagen casings, we can also provide cellulose casings, plastic casings and fibrous casings.

4. What documents do you provide?

Usually, we provide Commerical Invoice, Packing List, Bill of loading, COA and Certificate of Origin.
If you need any other documents, please kindly let us know.

Certifications

Exhibition