Product brief introduction
It is suitable for dry sausages produced by collagen casing, such as Salami, Lap cheong, Chinese style sausage, hot pot barbecue sausage, snack sausage, mini sausage etc.
Product characteristics
1.Uniform caliber, with excellent appearance consistency.
2.High speed stuffing operation for all kind of stuffing machine.
3.Good water and air permeability, meat cling good.
4.Cooking method: steaming, BBQ, Stir-fry
Type
WAO3、WAI2、WED1、WET1
Product specification
The caliber range from Sφ16mm to Sφ32mm in reel or shirred packing.
The quantitative length of each roll of the casing φ16mm-φ24mm is 600 meters, the quantitative length of each roll of the casing φ25mm-φ32mm is 500 meters.
The caliber range from Sφ16mm to Sφ34mm with shirred packing and the quantitative length of 15 meters/stick. The length in tailor-made according to customer needs.
Usage method
1.The specifications of the horn must match the inner diameter of the shrunk casing and the horn be 1.0～1.5mm smaller than the inner diameter of the shrunk casing.
2.The caliber of the sausage after stuffing should not exceed the nominal caliber 1.0mm.
3.The grilling temperature ≤65℃, grilling or drying for 4 ~ 6 hours, and the position should be changed back and forth and up and down once.
Notes
1.Casing should be kept in the original package before use, and used immediately after opening the vacuum bag. Casing should be resealed and packaged for storage when not in use.
2.The arrow shows on the box (→)means fill directly in the direction indicated.
3.Casings are stored in a dry and ventilated place and can be stored at room temperature.
