Colored sausage casing cellulose sausage casing pvdc casing for sausage
Product description
| Technical spe permeability cifications |
| Technical properties | Condition | Unit | Data | |
| ≤25us | >25us | Test Method |
| Thickness | | um | 26士10% | 28士10% | |
| Tensile Strength (MD) | 23°℃,50%RH | N/15mm | 250 | 260 | |
| Elongation | 23°℃,50%RH | % | >8 | |
| Moisture | 23°C,50%RH | % | >13 | |
| Burst Strength | wet | mm*mmHg | >11000 | >1200o | |
| overstuffing | | % | 10 | | |
Recommendation Usage
The shirred casing is fully ready to use as shipped in the Caddy, and must not be immersed in water prior to
using.The shirred casing can be used with all types of sausage processing, including liquid smoke, acid showers,
natural smoke, steam and water cooking, and can make all types of sausage.Always ensure the stuffing machine is
set up correctly, with the casing stuffing to the desired recommended stuffing diameter, using the correct linker
chains and the correct stuffing tube. When stuffing tubes are undersize, air can enter the meat and fat can
separate in the meat emulsion. When too large the casing will break because it cannot rotate freely on the
stuffing tube.The stuffed casing surface should be moist without any water droplets when smoke is
applied. Water droplets on the casing surface will leave spots on the sausage. Very dry casing prohibits adequate
smoke penetration. Typically the stuffed casing is processed at relative humidity of 25% to 40%. Higher humidity
improves peeling, but creates more fat on the surface of the sausage, and also lightens the sausage color.Oven
cooking temperatures should be set to reach desired sausage internal temperature, and to enhance sausage skin
color development.After processing, but before peeling, the stuffed casing must be cooled very quickly to reduce
the sausage temperature, preferably with brine chill if available. Otherwise later the casing will not peel.The
stuffed casing should be extremely damp in order to peel, and then peeled while cold, at less than 4 deg C
temperature, preferably using steam peelers. To optimize sausage manufacturing, especially peeling, casings will
be customized, with various mechanical properties, various end closures, various compositions and various
additives.
Company introduction
Shuanghui Packaging Division, established in 2004, is one of the ten strategic business units of Shuanghui Development. The annual sales capacity of packaging products exceeds 100,000 tons. The Division is the design, R&D and production base of packaging materials for Shuanghui. Business covers PVDC resin synthesis, plastics processing, printing, multi-layer laminating film, multi-layer co-extruded film, carton processing and so on.
Shuanghui Packaging Division is entitled as the largest PVDC high barrier flexible packaging materials production base in China. We are equipped with more than 200 sets international advanced equipment, a national inspection center and five professional testing laboratories.
Shuanghui Packaging Division is the first group authorized by QS inspection of food packaging in China, and certified with ISO9001 and ISO14001 quality authorization. All the raw materials comply with the directives of the USA, Japan, EU or China. The current products cover PVDC sausage casing film, PVDC thermoforming film, PVDC bag, PVDC co-extruded film, Printed laminating film, PA/PE thermoforming film, EVOH film, Stand up pouch, Polyamide sausage casing, Al-wire and so on. The total products are more than 1,000 categories.
FAQ
Q1:Are you manufacturer or trading company ?
A1:We are both. Our factory is locat in henan province , which is the largest high bamer fod packaing film manufacturer in China wih more than 30 years experience of flm making and supplying for meat processing tactory
Q2:When can I get the quotation ?
A2:Please provide us following info to get an accurate quotation:Size(width *thickness),quantity, application.
Q3: Can I get a sample ?
A3:Yes, we'll be glad to provide sample for free, but appreciate your help with freight cost.
Product Tags:
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