Natural Lamb Casings

Natural Casings of Casings Sheep Lamp for Salami Sausage Food- 24/26 AB introduction It has good elasticity, water retention, good safety, edible property, water vapor permeability, smoke flavor entry, heat shrinkage, and adhesiveness to meat fillings, 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 N/15mm

Factory wholesale sausage, sheep sausage, 100% natural casing introduction The processing process of dry casings is similar to that of salt casings. After stripping, add 2.5 liters of 5% sodium hydroxide solution to every 70-80 casings and stir them evenly to remove grease; After rinsing, salt with 0.8~1kg of refined salt every 100m for 12~24 hours, then wash with water to desalt, dry in the air, flatten, then wrap it into a bundle and sell it in boxes. The pig intestines

Cheap and high-quality sheep sausage casing with iso9001 certificate Natural sausage casing introduction The high degree of adhesion between the layers of the casing film makes the casing structure stable and the performance stable. 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

Edible quality Natural animal casing sheep casing sausage All calibers introduction It is divided into large casing and small intestine casing according to the location. The intestine is divided into four layers from the inside out: mucosa, submucosa, muscularis and serosa. The treatment of the upper four layers is different according to different requirements of livestock and finished products MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date Test Method

18/20mm natural salt sheep casing, for sausage factory class AB introduction A good handle will make it easy for you to use. After filling, the sausage will have a strong meat feel. For molded ham, a soft casing can make its shape angular and smooth. On the contrary, the edges and corners are sharp and hard, which is easy to make the product water. MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date Test Method ≤25US >25US Thickness um 26±10% Tensile Strength

High quality factory direct selling dried sheep halal casings 21mm salami sausage casings introduction For transparent casing film, good transparency is very important for high-quality sausage. It can enable consumers to clearly see the meat texture of sausage, attract consumers to purchase, and enhance consumers' first impression of the product. MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date Test Method ≤25US >25US Thickness um 26±10% Tensile Strength (MD

HIHG High quality sausage casing sheep 18/20 sausage casing Grade A sausage casing natural introduction Openness is very important for sausage filling. If the opening is not good, the casing and filling will be difficult, which will directly affect the working efficiency of operators. 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

Made in China high-quality natural salt sausage casing 20/22 Grade B introduction The package is highly airtight. On the one hand, the outer package of casings should be tightly sealed to prevent moisture absorption of casings; The box is solid and reliable to prevent the casing from being damaged and keep the casing under good protection. MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date Test Method ≤25US >25US Thickness um 26±10% Tensile Strength (MD) 23℃

Natural casing salted sheep casing sausage edible casing for hot dogs 21-23 AB introduction Natural casings have the word "natural", which is grown from the belly of animals, so they are thick and thin. The maximum difference in caliber can reach more than 2 cm. Skilled workers are required to pick and sort the casings with similar caliber. MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date Test Method ≤25US >25US Thickness um 26±10% Tensile Strength (MD) 23℃

100% natural casing sausage Salted pig casing sheep casing casing introduction It means that the deviation of casing diameter and thickness should be controlled within a strict range. Inaccurate specifications will cause uneven thickness of sausage on the one hand, and excessive thickness deviation will also cause sausage bending and performance degradation. MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date Test Method ≤25US >25US Thickness um 26±10% Tensile

Eating Halal Dry Natural Sheep Casing Produced by the Communist Party of China introduction The good flatness of the roll reflects the thickness uniformity of the casing film, which can give a comprehensive evaluation of the product. 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

16/18 AB small caliber natural sausage casing salted sheep casing from China 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

Natural Goat Intestine Coated Goat Intestines Shipped Directly from the Factory - 22/24 AB Extra Long 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

Natural salted sheep casings made of sheep intestines introduction The meat viscosity of the casing film is high, which can reduce the folding of water in the sausage and prevent the taste of the sausage from getting worse. 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

Quality Bulk Sheep Casings for Sausage Salame - 20/22 BC 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 Unit Date Test

Chinese factories supply high-quality salted natural sheep sausage introduction The processing process of salt casings is roughly as follows: wash the fresh intestines, soak them for 18 to 24 hours, and then peel them. Then, wash it thoroughly, fill water for inspection, cut off the damaged section with holes, make a piece of sausage every 5 or 10 pieces (the total length is about 90 meters), and salt it with about 0.5 kg of refined salt for one day and night, which becomes a

Natural sausage casing edible collagen casing sausage collagen casing introduction Sheep casings are made of sheep, which are edible natural casings. Most of them are used to make sausages. Sausage is a kind of food that uses the ancient technology of food production and meat preservation to grind the meat of animals into strips and then pour them into long cylindrical tubular food supported by casings MAIN TECHNICAL PARAMETERS Technical properties Condition Unit Date Test