Multiple Caliber Collagen Casings for Sausage Casings From 15mm to 34mm

• Customization: Available
• Certification: BRC, ISO, FDA
• Storage Method: Normal
• Model NO.: 15 to 34mm
• Extraction Process: Physical
• Application: Food, Smoked/Boiled/Fried
• State: Tubular Type
• Extract Source: Cow
• Expiration Date: >12months
• Color: Naturl
• Caliber: 15mm-50mm
• Type of Shipping: by Sea, by Air, by Land
• Transport Package: Paper Carton
• Specification: Collagen: 40%min(Wet Basis) Moistu
• Trademark: ifine
• Origin: China
• HS Code: 3917100000
• Production Capacity: 1000 Million Meters Per Year

Product Description

Detailed Photos

 

 

Product Description

 

Brief Introduction of Collagen Casing

Collagen casings are used in meat processing industry. They are fabricated from collagen, which is obtained from the corium layer of selected split cattle hides.
We use high quality collagen fiber to manufacture collagen casings and this product is foodgrade and fit for human consumption.
The source of the collagen is skin of cattle.
 

Product Parameters

 

Our collagen casing is made from high quality collagen fiber in a safety and sanitary manner. The product is free from any
industrial chemicals and it is fit for human consumption.


1..The technical data of the Collagen casingsis:
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
coli /g: negative
Salmonella /g: negative

3. .Packing
Casings are packed in Vacuumed polybag in cardboard boxes, resistant to humidity and air.

4.. 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.

5.. Shelf Life
2 years

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Packing List and Weight of Collagen Casings

Size	Meters per Carton ( Description of Packing )	Carton / 20`fcl container	N.W of Carton	G.W of Carton
Φ15mm	15.24m x 64piece x 6box	650	18	20
Φ16mm	15.24m x 56piece x 6box	650	17	19
Φ17mm	15.24m x 52piece x 6box	650	16	18
Φ18mm	15.24m x 46piece x 6box	650	15.5	17.5
Φ19mm	15.24m x 42piece x 6box	650	14.5	16.5
Φ20mm	15.24m x 39piece x 6box	650	14	16
Φ21mm	15.24m x 36piece x 6box	650	13.5	15.5
Φ22mm	15.24m x 33piece x 6box	650	13	15
Φ23mm	15.24m x 30piece x 6box	650	13	15
Φ24mm	15.24m x 27piece x 6box	650	11	13
Φ25mm	15.24m x 25piece x 6box	650	11	13
Φ26mm	15.24m x 23piece x 6box	650	10.5	12.5
Φ27mm	15.24m x 23piece x 6box	650	11	13
Φ28mm	15.24m x 20piece x 6box	650	10.5	12.5
Φ29mm	15.24m x 20piece x 6box	650	11	13
Φ30mm	15.24m x 16piece x 6box	650	11	13
Φ31mm	15.24m x 16piece x 6box	650	11.5	13.5
Φ32mm	15.24m x 16piece x 6box	650	12	14

FAQ

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.

Reason 8: Kink too many times.
Way to solve: Reduce twist quantities.