Low Salt Sheep Intestine Casing
Food grade salted sausage casing Natural goat sausage casing
introduction
Under the protection of the casing, bacteria outside the sausage will not enter the inside of the sausage. The bacteria mentioned here refer to the bacteria in the raw meat of sausage, which cannot be completely killed by the pasteurization at 80-90 ℃ after filling. This sterilization process can only kill most of the pathogenic bacteria, but can not kill the heat resistant bacillus, etc. These bacteria reproduce slowly at 0-4 ℃, but if the oxygen resistance of the casing is not good or with time, it will deteriorate the sausage. Thus losing the edible value.
|
Product |
Frozen Sheep Casing |
| Country of Origin | China |
| Shelf Life | 24 Months from production date |
| Incoterm | FOB, CIF any Port with no problems |
| Authorization for Export | Shipping to over 200 countries |
| Inspection Certification | Any International Surveyor |
| Freezing Process |
IQF (Individually Quick Frozen) - Blasted at minus 200C |
| Lead Time | 7 days after receipt of payment instrument |
| Loading Reefer Container | 40 full container load (FCL) equivalent to 27 metric tons (MT) +/-2% |
Feature
1. Selection of natural sheep sausage
2. Fresh and clean
3. Good toughness
4. Strong tension
5. Crispy taste
6. Uniform thickness
7. No additives
8. High transparency
Q: WHAT IS THE LEAD TIME?
Generally one month.
Q: CAN YOU MAKE CUSTONISED?
Absolutely, we can make product according to customer'sRequirement.and send samples to customer for confirmation.
Q: WHAT ABOUT THE PRICE?
Price depend on quantity and quality of the product, we willsupply you competitve price, contact me for more details.
Q: HOW LONG CAN I GET YOUR REPLY?
Once i get your email or message ,I will reply you within 12hours.
Get in Touch
Have questions about our products or want to discuss a custom order? Our team is ready to help you.