Small Caliber Collagen Sausage Casing

• Customization: Available
• Storage Method: Normal
• Shelf Life: >12 Months
• Caliber: 13-38
• Length: 14m,15m
• Color: Brown, Caramel,..
• End: Close or Opened
• Transport Package: by Sea or by Plane
• Specification: 14m, 15m, any caliber
• Trademark: QINGDAO BEST NEW MATERIAL
• Origin: China
• HS Code: 3917100000

Product Description

Product Description

 

Qingdao Best Edible Collagen Casings
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

 

Qingdao Best Inedible Collagen Casings
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	15kgs	16kgs	600	1200	798	1596
50	250	4	1000	15.5kgs	16.5kgs	600	1200	798	1596

 

Boiled collagen casing

Application:
Boiled sausage, waist sausage, osmanthus sausage, fried sausage

Product features:
Suitable for boiling water, good adhesion between skin and flesh, no shrinking or peeling. Suitable for deep frying, with a good taste;

Usage suggestion:
Do not soak before enema, use immediately after opening to avoid exposure to air causing moisture loss.
f the intestine is found to be dry and hard, it is recommended to spray a small amount of water or oil before use.

The working surface in contact with the intestine (workbench or enema tube, etc.) must be clean and dry.

The inner diameter of the casing should match the filling tube, and generally the filling tube diameter is about 2mm smaller than the inner diameter of the casing.

Filling: Twist turns 2.3-2.5.

Filling speed:
For small diameters (≤ φ 20), the speed should not exceed 500 knots/min
For large diameters (≥ φ 21), the speed should not exceed 400 knots/min.
After filling, the diameter of the intestine should not exceed the normal diameter by 1mm.

Suggestions for using smoking furnace :

Drying:
small diameter (≤ φ 20), 65 ºC, 25-30 minutes
large diameter (≥ φ 21), 65 ºC, 35 minutes.

Steaming and boiling:
Small caliber (≤ φ 20), 76-78 ºC, 30 minutes;
Large caliber (≥ φ 21), 78-80 ºC, 40min.

Frying Sausages Casing:

Product features:
High temperature resistance,
Suitable for deep frying,
Intestine casing does not shrink or peel off,
Good taste;

Usage suggestion:
Do not soak before enema, use immediately after opening to avoid exposure to air causing moisture loss.
f the intestine is found to be dry and hard, it is recommended to spray a small amount of water or oil before use.

The working surface in contact with the intestine (workbench or enema tube, etc.) must be clean and dry.

The inner diameter of the casing should match the filling tube, and generally the filling tube diameter is about 2mm smaller than the inner diameter of the casing.

Filling: Twist turns 2.3-2.5.

Filling speed:
For small diameters (≤ φ 20), the speed should not exceed 500 knots/min
For large diameters (≥ φ 21), the speed should not exceed 400 knots/min.
After filling, the diameter of the intestine should not exceed the normal diameter by 1mm.

Suggestions for using the smoking furnace process: drying:
Small diameter (≤ φ 20), 65 ºC, 25-30 minutes
Large diameter (≥ φ 21), 65 ºC, 35 minutes.

Steaming and Boiling:
Small caliber (≤ φ 20), 76-78 ºC, 30 minutes
Large caliber (≥ φ 21), 78-80 ºC, 40min.

 

Detailed Photos

 

Packaging & Shipping

Company Profile

 

We have a professional technical team with the ability to independently innovate and develop.

We listen and understand the needs of our customers, and fight alongside them.

Advanced production technology and sophisticated testing equipment ensure the high quality of products. 

At the same time,

we have gathered a group of excellent high-quality employees with team spirit, and the high quality and stability of our products have made many customers choose us as long-term partners.

Our Advantages

1. Widely Applicable
2. Easy to Store and Transport
3. Stable product Quality and Supply
4. Good Taste and Good Breathability
5. Good Appearance
6. Good Elasticity and Strength
7. Stable Caliber suitable for quantitative enema
8. Suitable for High-speed Filling;The combination of sausage and meat filling is high.