Synthetic casing

High Heat Resistance Printed Available Polyamide Sausage Skins For Sale

High Heat Resistance Printed Available Polyamide Sausage Skins For Sale

Application：Sausage, Luncheon,Cheese,Mortadella
Colour：Red,Brown Yellow,White or asrequest
Size：20mm-200mm
Printing：6 Colours
Product description: High Heat Resistance Printed Available Polyamide Sausage Skins, also known as casings, are the outer coverings used to encase sausage meat and other fillings. They can be made from various materials,
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Plastic Casings • Polyamide (PA) • 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.

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.

6) Peeling: optional slip layer for clean removal.

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