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.
Steamed Collagen Casing (PCS)
Use:
steamed sausage, steamed smoked sausage.
Cooking sausage, cooking smoked sausage.
Characteristics:
highly breathable moisture permeability and smoke permeability, allowing gas moisture to be immersed in the smoking process but not causing the loss of contents; Suitable for high temperature baking, microwave, good taste;
Deep-fried Collagen Casings (PDF)
Application: Fried sausage
Characteristics:
High temperature resistance, suitable for frying, casing does not shrink, good taste;
Cooking
Dry:caliber≤φ20,65ºC,
25-30min;caliber≥φ21,65ºC,35min.
Cooking:caliber≤φ20,76-78ºC,30min;
caliber≥φ21, 78-80ºC,40min.
Deep fry in oil : 130-150ºC,2-3 min.
Fry:120-140ºC,2-3 min.
Boiled Collagen Casing (PBC)
Application:
boiled sausage, kidney sausage, osmanthus sausage, fried sausage.
Product features:
suitable for boiling, skin and meat binding degree is good, no shrinkage, no peeling. Suitable for frying, good taste;
Air-dried Collagen Casing (PDS)
Application:
Air-dried sausage, semi-air-dried sausage, salami
Product features:
high permeability and moisture permeability; After drying, the skin and flesh of the casing have a good bonding degree, good closing effect and good taste.
Smoked collagen casings
Application:
Can be widely used in a variety of different types of sausage, including dry, smoked sausage, fermented sausage and so on.
Product features:
The color is smoky color, which solves the problem of uneven color in the process of sausage smoking.
Recommendations for use:
Ready-to-usecasing. Do not soak before stuffing;
Resealopened packages in an airtight container or bag to prevent moisture loss.Torehydrate, suggest spraying some water or oil before using.
Worksurfaces(tables and filling tubes, etc.) that contact with casing should alwaysbe sanitary and dry;
Horn sizeshould be less than the casing inner size about 2mm;
Filling:
Twist: 2.3-2.5 circle
Filling speed :
Caliber≤φ20, not more than 500 sausages per minute.
Caliber≥φ21, not more than 400 sausages per minute.
Donot overfill, not exceed 1mm over nominal caliber is recommended.
Cooking:
Dry:caliber≤φ20,
65ºC,25-30min;caliber≥φ21,
65ºC,35min.caliber≤φ20,
76-78ºC,30min; caliber≥φ21,
78-80ºC,40min.
- Packaging
1 stick= 14 meters or 15 meters
1 box= 20 sticks to 70 sticks
1 carton = 6 boxes
1 pallet = 48 cartons
- Technology
Technology is original from china
-The technology of making collagen casing is originally developed in China.
-Now the casing is widely accepted by our clients and exported to many countries. We will not stop developing and researching to make the casings better and better.
| Collagen Casings ( Edible Type) |
| Caliber |
Meter/Stick |
Sticks
/Box |
Boxes
/Carton |
Sticks
/Carton |
Meters
/Carton |
Net Weight
/Carton |
Gross Weight
/Carton |
Cartons / 20`fcl
with pallets |
Cartons /40`fcl
with pallets |
Cartons / 20`fcl
without pallets |
Cartons /40`fcl
without pallets |
| 14 |
15.24m (50feet) |
88 |
10 |
880 |
13411.2 |
24kgs |
26kgs |
350 |
700 |
400 |
800 |
| 16 |
15.24m (50feet) |
54 |
10 |
540 |
8229.6 |
19kgs |
21kgs |
| 17 |
15.24m (50feet) |
54 |
10 |
540 |
8229.6 |
20kgs |
22kgs |
| 18 |
15.24m (50feet) |
45 |
10 |
450 |
6858 |
18.5kgs |
20.5kgs |
| 19 |
15.24m (50feet) |
40 |
10 |
400 |
6096 |
18kgs |
20kgs |
| 20 |
15.24m (50feet) |
40 |
10 |
400 |
6096 |
18.5kgs |
20.5kgs |
| 21 |
15.24m (50ft) |
38 |
10 |
380 |
5791.2 |
18.5kgs |
20.5kgs |
| 22 |
15.24m (50feet) |
35 |
10 |
350 |
5334 |
18kgs |
20kgs |
| 23 |
15.24m (50feet) |
28 |
10 |
280 |
4267.2 |
16kgs |
18kgs |
| 24 |
15.24m (50feet) |
24 |
10 |
240 |
3657.6 |
16kgs |
18kgs |
| 25 |
15.24m (50feet) |
24 |
10 |
240 |
3657.6 |
17kgs |
19kgs |
| 26 |
15.24m (50feet) |
24 |
10 |
240 |
3657.6 |
20kgs |
22kgs |
| 28 |
15.24m (50feet) |
22 |
10 |
220 |
3352.8 |
20kgs |
22kgs |
| 30 |
15.24m (50feet) |
20 |
10 |
200 |
3048 |
16.5kgs |
18.5kgs |
| 32 |
15.24m (50feet) |
15 |
10 |
150 |
2286 |
17kgs |
19kgs |
| 34 |
15.24m (50feet) |
15 |
10 |
150 |
2286 |
14kgs |
16kgs |
| 36 |
15.24m (50feet) |
12 |
10 |
120 |
1828.8 |
13.5kgs |
15.5kgs |
| 38 |
15.24m (50feet) |
9 |
6 |
72 |
1097.28 |
13kgs |
15kgs |
| 40 |
15.24m (50feet) |
9 |
6 |
54 |
822.96 |
11kgs |
13kgs |
| Size of Carton: 600mm x 430mm x 265mm |
| Collagen Casings ( Inedible Type) |
| Caliber |
Meter
/Roll |
Rolls
/Carton |
Meters
/Carton |
Net Weight
/ Carton |
Gross Weight
/ Carton |
Cartons
/ 20`fcl with pallets |
Cartons /40`fcl
with pallets |
Cartons / 20`fcl
without pallets |
Cartons /40`fcl
without pallets |
| 40 |
300 |
5 |
1500 |
16kgs |
17kgs |
600 |
1200 |
798 |
1596 |
| 45 |
250 |
4 |
1000 |
15kggs |
16kgs |
600 |
1200 |
798 |
1596 |
| 50 |
250 |
4 |
1000 |
15.5kgs |
16.5kgs |
600 |
1200 |
798 |
1596 |
| Size of Carton: 300mm x 300mm x 380mm |
1.Our objective is to put the customer's needs first.
2. Always aim to provide total service of specialization and standardization.
3.We have a professional service team to provide solutions.
4. Service modes include: sales hotline support, regular inspection service, e-mail, on-site support, training and other ways as necessary.
5. Free samples are available.
1.What is the shelf-life of your collagen casing?
Shelf life should be between 1 or 2 years. It does really depend on your storage environment though. Ideal storage locations would be with a cool temperature between 10-25ºC. Casings will also last longer if left in the original and unopened package. We recommend that you reseal any opened packages and always store collagen casings in an airtight container.
2.Do I need to soak or prep the collagen casings before using?
Collagen casings are ready to use straight out of the package. So there is no soaking or other prep work like you have when using natural or fibrous casings.
3.Can I twist link your collagen casings?
When making links from collagen casings, we would recommend using 2 twists per link. If you twist less than twice, it may not be enough to hold the link in place, and if you twist more, the increased pressure in the meat and on the casing can cause breakage. Other options for linking can include just cutting the sausage into links, or you can tie-off each link with twine.
4.What direction do I stuff the collagen sausage casing?
The two ends of a collagen casing look different. One end will be a more uniform hole and opening. The other has a tail on it. Slide the open end on your stuffing tube and stuff sausage towards and into the end with a tail.
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