| Customization: | Available |
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| Storage Method: | Normal |
| Shelf Life: | >12 Months |
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Product Introduction:
Suitable for various types of Chinese and Western style dried sausages currently produced using pig, cow, and sheep sausage clothing, such as salami, Chinese sausage, Chinese sausage, hot pot barbecue sausage, casual snack sausage, mini sausage, etc.
Characteristics of intestine casing:
1. Stable caliber
2. Good filling strength, suitable for use in various enema machines
3. Good transparency, good gloss of processed products, and attractive appearance
4. Good taste and easy to chew
5. Eating (cooking) methods: steaming, grilling (BBQ), slicing and stir frying
Product specifications:
The caliber range of the casing is from 10mm to 50mm, with a winding packaging of 10mm to 12mm. The quantitative length of each roll of casing is 600 meters; The shrink fit packaging ranges from 13mm to 50mm, with a fixed length of 15 meters per casing. The length of each casing can be customized according to customer needs.
Usage method:
1. The size of the selected enema tube should match the inner diameter of the shrunken casing. It is recommended to use an enema tube with a diameter 1.0-1.5mm smaller than the inner diameter of the shrunken casing.
2. The diameter of the sausage after filling should not exceed 1.0mm of the marked diameter.
3. The suitable filling speed and hanging rod number for each weight of sausage are shown in the table below
4. It is recommended that the baking temperature for hot processing be ≤ 65 ºC.
Matters needing attention:
1. Keep the casing intact in its original packaging before use, and use it immediately after opening the vacuum bag. When the casing is not in use, it needs to be resealed and stored.
2. When performing an enema, please insert the casing into the enema tube in the correct direction, with the arrow (→) on the side of the box pointing towards the end where the enema tube is inserted.
3. Guts should be stored in a dark, ventilated, and dry environment, and can be stored at room temperature.
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