Professional Factory New Polyamide Sausage Casing Plastic Sausage Casings

Professional Factory New Polyamide Sausage Casing Plastic Sausage Casings

Professional Factory New Polyamide Sausage Casing Plastic Sausage Casings ,made by  co-extrusion

equipments PA and PE material from co-extrusion molding, with high oxygen barrier and high water

barrier.Gold Colour 5 Layers  Artificial Sausage Casing  For Sausages can extends shelf life

and reduces costs for secondary packaging, Multibarrier casing is thermo-shrinkable and produced

from specially formulated polyamide raw material of high polymer quality. 

Professional Factory New Polyamide Sausage Casing Plastic Sausage Casings  ,like Vienna Sausage, Luncheon Meat,Mortadella etc.

How to use Professional Factory New Polyamide Sausage Casing Plastic Sausage Casings ?

1. Soaking: Casing shirred or cut pieces should be soaked in COLD WATER for approximately 30 minutes.

2. Stuffing: Casing should be stuffed tightly; 5% to 8% larger than nominal diameter. Never under stuff casing.

Clip tightly. Clip should not slip.

3. Cooking: Steam or water cook to desired internal temperature.

4. Cooling: Cool slowly. If possible, utilize an intermittent 2 minute on and 3 minute off showering cycle until

internal temperature reaches 115-118 degrees. Otherwise shower continuously for 20 minutes.

5. Storage: We recommend you do not place product in direct airflow from fans immediately after cooking.

Cooling too quickly or refrigeration casing before it is cooled down may cause wrinkles. Finished products may

be frozen

 

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