Collagen Casing for Western Sausage

Dry: caliber(≤φ20), 65℃, 25-30 min, caliber(≥φ21), 65℃, 35min.
Cooking: caliber(≤φ20), 76-78℃, 30 min; caliber(≥φ21), 78-80℃, 40min.
The casing will not broken during the normal cooking process
Good cold storage performance.
Product description: Caliber ≤φ20, not more than 500 sausages per minute. Caliber ≥φ21, not more than 400 sausages per minute. Do not overfill, not exceed 1mm over nominal caliber is recommended.
INQUIRY

-Stuffing:

Twist: 2.3-2.5 circle

Stuffing speed :

Caliber ≤φ20, not more than 500 sausages per minute.

Caliber ≥φ21, not more than 400 sausages per minute.

Do not overfill, not exceed 1mm over nominal caliber is recommended.

-Cooking

Dry: caliber(≤φ20), 65℃, 25-30 min, caliber(≥φ21), 65℃, 35min.

Cooking: caliber(≤φ20), 76-78℃, 30 min; caliber(≥φ21), 78-80℃, 40min.

The casing will not broken during the normal cooking process

Good cold storage performance.

Not shrink with refrigerated storage.

Hot Tags: collagen casing for western sausage, China, suppliers, manufacturers, factory, customized, free sample, 17mm collagen casing for dried sausage, 30mm collagen casing for steamed sausage, 24mm collagen casing natural, 24mm collagen casing for pepperoni, Collagen Casing For Hotdog Sausage, Collagen Casing PTS

PREVIOUS：Collagen Casing for Boiled Cooking Sausage NEXT：Collagen Casing for Hotdog Sausage