Goat Casings

Natural dry sausage casing, sausage casing, high-quality and healthy salt Casing introduction As the most "personal" packaging of sausage, casings can play a protective role and extend the preservation period of sausage. Sausages are meat products. Once the oxygen outside goes in, it is easy to cause oxidative browning of meat. Therefore, once there is no casing, Bacillus will multiply rapidly in a suitable air environment, leading to meat deterioration. MAIN TECHNICAL

Popular manufacturers directly sell cheap salted sheep casings natural edible natural sausage casings introduction The skin on the outside of the sausage, "Gu's name", is called the casing, which is used to shape, preserve and taste the sausage. After the meat is mixed together and beaten into mince, it needs to be poured into the casing to become the sausage we see now. The size, thickness and length of intestines are determined by casings. What kind of casing, what kind of

Natural salted sausage casing Healthy natural sheep sausage casing sausage introduction Some sausage factories use dry sheep casings to soak the casings in warm water before filling sausage. The purpose is to make the casings soft. The salted casings are rinsed with clean water before enema to remove the salt and make the casings soft and smooth. The soft casing has slight expansion under the pressure during filling. MAIN TECHNICAL PARAMETERS Technical properties Condition

The factory produces and sells high-quality salted sausage casings and natural edible sheep sausage casings introduction The sausage filled with sheep sausage casing and sausage casing filled with sausage casing contract with the shrinkage of the filling in the process of cooking, smoking and drying, and the sausage casing and the filling can always be tightly bonded together without "shelling" or wrinkling. MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date

High quality salt sheep casings sold from China's natural casing production introduction Our natural sheep casings are ideal for fresh, smoked and dry sausages. Uniform size and shape achieve consistency and minimal waste. Because our sheep intestines are all natural, their bite force is soft and hard, providing just the right resistance. They are also transparent, so they can easily highlight the high-quality ingredients of sausage MAIN TECHNICAL PARAMETERS Technical

The natural salted sheep sausage coat is directly extracted from the sheep sausage by the factory introduction If a piece of dry sheep gut coat is torn by hand, people can see the reticulated fine fibers with the naked eye. This kind of fiber is protein fiber. Because its composition is crisscross and reticulate, its longitudinal and transverse tensile forces are strong. It is suitable for both manual enema and machine enema. MAIN TECHNICAL PARAMETERS Technical properties

Sausage natural salted sheep casings Chinese factories sell high-quality casings introduction Sausages filled with sheep sausage jackets can be seen with the naked eye. Because the coating film of the small intestine of pigs, cattle and sheep is transparent, sausages filled with it give people a sense of cleanliness and hygiene, and increase people's appetite for sausages. MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date Test Method ≤25US >25US Thickness um

Manufacturing factory factory direct sales hot natural sausage sheep casings introduction When choosing casings, you should first observe by pouring water, and obvious blood vessels and channels will appear on the surface of the natural casings; The artificial casing is very smooth and has no traces. In addition, except for a collagen casing, other artificial casings are generally not edible. MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date Test Method

Health certificate for sausage casing and natural salted sheep casing introduction The coating film for filling various sausages, namely the submucosa of sheep small intestine, is loose connective tissue (the tissue of sheep small intestine is divided into five layers from the inside to the outside, namely ① mucous membrane layer; ② mucous membrane layer; ③ submucosa layer; ④ muscle layer; ⑤ serosa layer) MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date Test

Premium natural salted and sausages at an appropriate price Sheep casings Breathable casings introduction It has good elasticity, water retention, good safety, edible property, water vapor permeability, smoke flavor entry, heat shrinkage, and adhesion to meat, as well as excellent durability and firmness, with high nutritional value. MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date Test Method ≤25US >25US Thickness um 26±10% Tensile Strength (MD) 23℃,50% RH

Chinese factories directly supply high-quality natural sausage casings introduction (1) Smoked and non-smoking steamed sausages, such as Frankfurt and Vienna sausages. (2) Sausages that need frying and baking (high temperature resistance), such as breakfast sausages and Taiwan sausages. (3) Chinese sausage. (4) Salami fermented sausage. MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date Test Method ≤25US >25US Thickness um 26±10% Tensile Strength (MD) 23℃,50%

Specializing in the production of high-quality natural sheep sausage casings edible natural casings introduction (1) Smoked and non-smoking steamed sausages, such as Frankfurt and Vienna sausages. (2) Sausages that need frying and baking (high temperature resistance), such as breakfast sausages and Taiwan sausages. (3) Chinese sausage. (4) Salami fermented sausage. MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date Test Method ≤25US >25US Thickness um 26±10%

High quality sausage casing Edible easy digestible sausage natural casing introduction Protein casings can always keep the product size consistent during cooling and storage, without space bubbles, so as to improve the product quality. It has a certain elasticity and can be used to fill 5-7% of the content., MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date Test Method ≤25US >25US Thickness um 26±10% Tensile Strength (MD) 23℃,50% RH N/15mm ≥50 ≥60 Elongation

17-19mm natural sausage dry sausage casing Healthy and beautiful natural sausage casing introduction Natural casings are processed from the digestive system or urinary system organs of sheep. The processing methods are divided into salt casings and dry casings; The natural casings are white or milky white, and the dry casings are mostly light yellow, with certain aroma. The casing diameter is 2mm for each route, ranging from 24 to 40mm; The salted casings should be soaked and

14-16mm natural dry sheep sausage casing sausage casing high permeability natural sheep sausage casing introduction If a piece of dry sheep gut coat is torn by hand, people can see the reticulated fine fibers with the naked eye. This kind of fiber is protein fiber. Because its composition is crisscross and reticulate, its longitudinal and transverse tensile forces are strong. It is suitable for both manual enema and machine enema. MAIN TECHNICAL PARAMETERS Technical

24-26mm large caliber natural salted sheep shell sausage food quality casing introduction The sausage filled by hand or machine will be boiled, steamed, baked and smoked at high temperature after filling, and the sausage will have a certain degree of shrinkage during the process of cooling and drying, and the degree of shrinkage of the filling will be different due to the quality, composition and variety of the filling. MAIN TECHNICAL PARAMETERS Technical properties Condition

Manufacturer's direct selling price High quality hot selling edible sausage casings introduction Collagen casings have very good "breathing" ability. If they are often placed in the process of smoking or cooking, they will allow gas and water to penetrate, but the water in the gas will not be lost. Because of its special structure, it can fully inhale smoke spices and other substances into sausage, and can preserve its fragrance well. MAIN TECHNICAL PARAMETERS Technical

Popular manufacturers directly sell salted casings and natural edible casings introduction Animal viscera, or intestines, are rarely processed with other products Casing is a kind of animal product made by scraping the large intestine and small intestine of livestock. It is mainly used as a coat for filling sausage and sausage; MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date Test Method ≤25US >25US Thickness um 26±10% Tensile Strength (MD) 23℃,50% RH N/15mm

Health certificate for sausage casing and natural salted sheep casing introduction Collagen sheep sausage coating can naturally shrink and ensure the smooth surface of sausage and look beautiful;, MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date Test Method ≤25US >25US Thickness um 26±10% Tensile Strength (MD) 23℃,50% RH N/15mm ≥50 ≥60 Elongation 23℃,50% RH % ≥8 Moisture 23℃,50% RH % >13 Burst Strength Wet mm*mmHg >11000 >12000 Overstuffing % 10 Feature It