|
Contact & Inquiry
|
|
Email: serena@kangtaitj.com
|
|
Phone / WeChat / WhatsApp: +86 138 2055 0561
|
|
WhatsApp (copy): https://wa.me/8613820550561
|
|
|
Multilayer Heat-Shrink • Flexo Printing • PA/PE High Barrier
High Heat-Resistance Printed Polyamide Sausage Casings for Sale
Premium plastic casings engineered for steaming, boiling and smoking — with durable multi-color printing.
|
|
|
|
Key Advantages
|
|
• Heat resistance: withstands steaming, boiling, smoking, and intensive thermal cycles without deformation.
• Uniform results: consistent thickness with controlled shrink for fewer wrinkles and defects.
• High barrier: multi-layer structure reduces moisture loss and O₂ ingress to preserve flavor and shelf life.
• Clean printing: low-odor, inert materials; robust print adhesion through cooking and handling.
|
|
|
Specifications
|
|
Material
|
PA/PE multilayer (food-grade)
|
|
Caliber (flat / Ø)
|
35–120 mm
|
|
Fill Target
|
+5–8% over nominal diameter
|
|
Printing
|
Up to 6 colors (logos / product info / graphics)
|
|
Heat Resistance
|
High (steam/boil/smoke cycles)
|
|
Barrier
|
High O₂ / H₂O barrier
|
|
|
|
|
Product Description
|
|
Sausage skins (casings) are the outer films that hold meat or plant-based fillings. Our polyamide sausage casings (PA/nylon, multi-layer co-extruded with PE/barrier layers) are non-edible and purpose-built for processed sausages—ideal for steam or water cooking. They deliver consistent caliber, high tensile strength, and a strong oxygen/moisture barrier for longer shelf life.
Note: Non-edible plastic casing; remove before consumption if required by product design.
|
|
|
Material & Structure
|
|
Multi-layer polyamide (nylon) co-extruded with PE and barrier films forms a composite casing with high toughness, puncture/tear resistance, and thermal stability. Optional internal slip layer for clean peeling; food-contact inks with accurate registration.
|
|
|
Applications
|
|
• Cooked/smoked sausages, luncheon, ham-type, specialty products
• Compatible with selected vegetarian/vegan formulations
• Excellent for automated, high-throughput lines
|
|
|
|
Processing & Usage Guidelines
|
|
1) Pre-soak: cold water ~30 minutes.
2) Stuffing: target +5–8% over nominal; use non-slip clips.
3) Cooking: steam/water cook to target internal temperature.
4) Cooling: shower 2 min on / 3 min off until ~115–118°F (46–48°C); or continuous ~20 minutes.
5) Storage: avoid direct airflow immediately after cooking; fast cooling may cause wrinkles; finished products may be frozen.
6) Peeling: optional internal slip layer for clean removal.
|
|
|
FAQ
|
|
Q1: Can you customize shrink behavior for our process?
Yes. We tailor shrink to your formula and thermal profile and provide samples for validation.
Q2: Advantages over cellulose/natural casings?
Better consistency, heat resistance, barrier performance and durable printing—ideal for standardized, automated production.
Q3: Do you support logo and information printing?
Up to 6-color flexographic printing. Provide vector files (AI/PSD/PDF).
Q4: Food-contact compliance?
ISO, HACCP, HALAL, BRC, SGS documents available.
Q5: MOQ and lead time?
MOQ 100 kg or 10,000 m; typical lead time ~10 working days, subject to scheduling.
|
|
|
Contact & Quote
Supplier: Tianjin Kangtai Plastic Packaging Co., Ltd.
Contact: Serena
Email: serena@kangtaitj.com
Phone / WeChat / WhatsApp: +86 138 2055 0561
WhatsApp (copy): https://wa.me/8613820550561
|
|
∷ 
Send Email
Serena
Serena
Serena
WhatsApp
康泰塑料