Collagen Casing
Smoked Sausage Casing

Edible collagen casing for making smoked sausage


Technical specification:

Advantages

Caliber consistency, uniform sizes and lengths, high productivity, easy to use,saving cost compared to natural casing

Caliber

From 13mm to 32mm

Shape

No seams, no holes and no adhesion in pipe-shaped

Appearance

Color

Pale yellow film

Clear

Smell

Weak smoked or odor

Storage   Conditions

To ensure or extend useful life , casings should be kept away from heat source   and avoid sunshine, meanwhile the temperature and relative humidity should be kept 10-25 and 50%-70% when in storage.

Be sure not to leave unused small boxes open, exposed to the air Long   storage time will make the casings dry and lead to moisture loss and they may   break when filling. To avoid this, we'd better open the packing boxes and   place them in a freezer of relatively high humidity to let the casings absorb moisture for 24 hours.

Casings should be used according to the orders of production date.

Cooking

Temperature should not exceed 80


Caliber and filling tube diameter (mm)

Casing Caliber

Filled Caliber

Max Caliber of Filling Tube

13.0

13.5±0.5

8.0

13.5

13.8±0.5

8.0

14.0

14.0±0.5

8.0

15.0

15.0±0.5

9.0

17.0

17.0±0.5

10.0

18.0

18.0±0.5

10.0

19.0

19.0±0.5

11.0

20.0

20.0±0.5

11.0

21.0

21.0±0.5

12.0

22.0

22.0±0.5

12.0

23.0

23.0±0.5

13.0

24.0

24.0±0.5

14.0

25.0

25.0±0.5

15.0

26.0

26.0±0.5

16.0

27.0

27.0±0.5

16.0

27.5

27.5±0.5

16.0

28.0

28.0±0.5

16.0

29.0

29.0±0.5

16.0

30.0

30.0±0.5

17.0

31.0

31.0±0.5

17.0

32.0

32.0±0.5

19.0