| Customization: | Available |
|---|---|
| Material: | PVC |
| Printing: | Logo |
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Plastic casing processing instructions:
1. Soaking: The folded lotus edges or cut parts of the casing should be soaked in cold water for about 30 minutes.
2. Packing: The casing should be tightly plugged; 5% to 8% larger than the nominal diameter. I have never placed a casing. Clamp it tightly. It won't slip.
3. Cooking: The internal temperature required for steam or water cooking.
4. Slowly cool down: cool. If possible, use a 2-minute interval and 3-minute bath cycle until the internal temperature reaches 115-118 degrees Celsius. Otherwise, take a shower continuously for 20 minutes.
5. Storage: We recommend that you do not place the product directly from the fan airflow after cooking. Cooling too quickly or before the refrigeration sleeve cools down may cause wrinkles. The finished product may be frozen.
Plastic casings are typically made of polymers such as polyamide, polypropylene, or polyethylene. Polyamide (nylon) plastic casings are most commonly used to make sausages and ham, such as luncheon meat and polonnas. There are two main types of polyamide casings: oriented and non oriented. Directional polyamide is a shrinkable shell that shrinks during cooking, reducing water loss. The non oriented polyamide casing maintains the same diameter during cooking, allowing the meat to expand during the cooking process.
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