collagen casing 32mm30mm

Collagen casings product instructions

1. Product Overview:

Casings are substances obtained from the connective tissues of animal body (such as skin and flesh) through proper degreasing, mixing, filtering and shaping, etc., and are important natural macromolecular substances with protein content of over 40%.Collagen is widely used in the processing of meat products. As a packaging material for meat products, it can pack meat products in the process of frying, boiling, frying and roasting at high temperature without looseness and coking.

Collagen casing Main ingredients and proportions :：

2 the performance characteristics of the product and use method

 1) filling using advice: when using collagen casing to meat products processing, meat first mix at the same time guarantee the meat temperature between 2℃ and 7℃, not more than this temperature range, then put the meat into the filling machine, casing set on the filling tube, start filling, filling don't too much pressure in the process of casing can be eaten, but not directly edible

 2) casing use immediately once open, prevent casing water erosion, cause of casing is flat, filling broken

 3)The inner diameters of the casings of different diameters should be matched with the filling tube. It is suggested that the diameter of the filling rod is 2mm smaller than the inner diameter of the casings.

 4) Do not immerse the casings in water for a long time after filling the casings, which may easily cause the casing strength to decrease.

5)Cooking temperature 75-78,25-30 minutes

3 Recommendations for use of finished products

1) Fried whole root is recommended to be 150-180℃,2-3 minutes, so that the sausage floats on the oil

2) Baking is recommended to be 110-150℃, less than 30 minutes

3) Fried to be 120-150℃,2-3 minutes

4) Boiled whole root is recommended to be boiled within 7 minutes

Casing diameter and package