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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 .

    Hot Tags: no additive salami sausage casing, China, suppliers, manufacturers, factory, wholesale, bulk, customized, buy, in stock, made in China
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