Customization: | Available |
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Expiration Date: | >12months |
Color: | Naturl |
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-Steamed Collagen Casing (PCS)
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)
Characteristics:
High temperature resistance, suitable for frying, casing does not shrink, good taste; |
-Boiled Collagen Casing (PBC)
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)
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
Product features:
The color is smoky color, which solves the problem of uneven color in the process of sausage smoking. |
Recommendations for Use: Our casing comes ready-to-use. There's no need for soaking before stuffing, ensuring convenience and ease for your production. After opening, reseal packages in an airtight container or bag to maintain optimal moisture levels. For rehydration, lightly spray with water or oil prior to use for best results. Ensure that all work surfaces, including tables and filling tubes, which come in contact with the casing, remain sanitized and dry for the highest quality and safety. Select a horn size that is approximately 2mm smaller than the casing's inner dimension for perfect filling efficiency. Filling Process: Achieve ideal twisting with a precision twist of 2.3-2.5 circles, optimizing the quality of your products. Filling Speed: For calibers of φ20 or smaller, maintain a speed of up to 500 sausages per minute, ensuring a consistent output. For calibers of φ21 or larger, adjust speed to a maximum of 400 sausages per minute to preserve product integrity. Avoid overfilling; it's best to not exceed 1mm over the nominal caliber for ideal results. Cooking Instructions: Drying Process: For calibers of φ20 or smaller, Set at 65ºC for 25-30 minutes; and for calibers of φ21 or larger, Maintain a temperature of 65ºC for 35 minutes for calibers of φ20 or smaller, Cook at 76-78ºC for 30 minutes; for calibers of φ21 or larger, Raise the temperature to 78-80ºC for 40 minutes to ensure the perfect cook. |
- Packaging Each stick is meticulously crafted to measure either 14 meters or 15 meters in length, ensuring the perfect fit for your culinary creations. Each box is thoughtfully packed with a selection ranging from 20 to 70 sticks, catering to diverse needs and preferences. A solid carton contains 6 of these carefully packed boxes, providing a substantial quantity for larger scale use. A robust pallet holds 48 cartons, offering a comprehensive solution for bulk storage and transportation. |
- Technology The pioneering technology, a proud innovation from China, sets a high standard in the field. -The sophisticated technology of creating premium collagen casing was originally developed in China, showcasing our expertise. -Our exceptional casings have gained widespread acceptance among our discerning clients and are exported to numerous countries. We are committed to continuous development and dedicated research to further enhance the quality of our casings, ensuring they remain unparalleled in the market. |
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.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.