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No Additive Salami Sausage Casing

Country/Region china
Company Baoding Yukang Casing Product Co.,Ltd
Categories Casing Pipe
Telephone 86-312-7699068
ICP License Issued by the Chinese Ministry
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No Additive Salami Sausage Casing

Product Details

Product name

No additive salami sausage casing

Raw material Origin

Inner Mongoliar, Xinjiang,Gansu

caliber

18/20,19/21,20/22,22/2424/26,26/28

grade

A,AB,BC

Min meters

2m/+, 3m/+,4m/+,7m/+

Hank length

90-100meters

net

1hk/net, 2hks/net, 3hks/net

package

90-100mts/hank

Barrel: 500hanks

20 container:72barrels

Storage temperature

4-8℃

Life span

2 years

MOQ

Sample: 90meters, bulk production1000hanks

Certificate

HACCP, HALAL

Purpose:
Cooked sausages: e.g. Wiener, Frankfurter
Fine grill sausages: e.g. Nrnberger
Raw sausages: e.g. Debreziner, Cabanossi

Why are natural sheep casings the best for your sausage?

Natural sheep casings readily permit deep smoke penetration.

Natural sheep casings have excellent characteristics of elasticity and tensile strenght, to allow for high efficiency, production and expansion during filling.

Natural sheep casings protect the fine flavour of sausage, without contributing any conflicting flavourings of their own.

Natural casing sausage has that special character and tender bite that like no other man-made product and is so highly demanded by todays knowledgeable customers.

Sausage in natural casings stay tender and juicy.

The osmotic quality of natural casings permits superb cooking.

Superior tensile strength enables maximum yields.

Sausage in natural casings has a well-filled appearance.

FAQ

How should I prepare my salted casings?

1. Rinse salt from the casings with fresh water.
2. Soften by soaking in fresh water at room temperature (approximately 21°C for
45 minutes to one hour. When the hanks areplaced in the water, gently hand massage themto separate the strands and prevent dry spotswhich may adversely affect the stuffing process.
3. Take the casings to the stuffing table. Place them in a bath of fresh water. This water should be warmer to render a little of the natural fat in the casing. This will help to allow the casing toslide from the stuffing horn more readily.
4. Preflush the casing by introducing water intothe casings and allow to run through the casing.This will also facilitate getting the casing ontothe filling horn and moving the casing smoothly during the filling process

At what temperature should I keep my casings?
Salted and easy fill at 4-8°C is the best temperature .

What is the expiration time for surplus casings?
Salted within 90 days .

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