| Customization: | Available |
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| Storage Method: | Normal |
| Shelf Life: | >12 Months |
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Product Introduction:
Suitable for high-end Western style sausages, popular casual ready to eat sausages, especially sausages with high requirements for stickiness and tender mouthfeel, such as Frankfurt sausages, German sausages, chicken sausages, beef sausages, breakfast sausages, small meat dates, charcoal grilled sausages, popo sausages, etc.
Characteristics of intestine casing:
1. It has the characteristics of good filling strength, high production efficiency, fast and uniform smoking coloring, and good taste for smoked and steamed casings
2. The casing is thin and the taste is tender
3. The intestine has good elasticity and the ends of the sausage are well closed
4. Resistant to frying and steaming
5. Good stickiness, sausage does not peel or shrink after cooking
6. Eating (cooking) methods: oil frying, boiling, steaming, ready to eat
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 hot processing cooking temperature be ≤ 78 ºC, and the oil frying cooking temperature be ≤ 140 ºC.
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