Collagen Casing
Dry Sausage Casing
Edible collagen casing for making dry sausage
Technical specification:
Caliber and filling tube diameter (mm)
Technical specification:
| Advantages | Caliber consistency, uniform sizes and lengths, high productivity, easy to use, saving cost compared to natural casing |
| Caliber | From 13mm to 32mm |
| Shape | No seams, no holes and no adhesion in pipe-shaped |
| AppearanceColor | Pale yellow filmClear |
| Smell | Weak smoked or odor |
| Storage Conditions | To ensure or extend useful life, casings should be kept away from heat source and avoid sunshine, meanwhile the temperature and relative humidity should be kept 10℃-25℃ and 50%-70% when in storage.Be sure not to leave unused small boxes open, exposed to the air Long storage time will make the casings dry and lead to moisture loss and they may break when filling. To avoid this, we'd better open the packing boxes and place them in a freezer of relatively high humidity to let the casings absorb moisture for 24 hours.Casings should be used according to the orders of production date. |
| Cooking | Temperature should not exceed 80℃ |
Caliber and filling tube diameter (mm)
| Casing Caliber | Filled Caliber | Max Caliber of Filling Tube |
| 13.0 | 13.5±0.5 | 8.0 |
| 13.5 | 13.8±0.5 | 8.0 |
| 14.0 | 14.0±0.5 | 8.0 |
| 15.0 | 15.0±0.5 | 9.0 |
| 17.0 | 17.0±0.5 | 10.0 |
| 18.0 | 18.0±0.5 | 10.0 |
| 19.0 | 19.0±0.5 | 11.0 |
| 20.0 | 20.0±0.5 | 11.0 |
| 21.0 | 21.0±0.5 | 12.0 |
| 22.0 | 22.0±0.5 | 12.0 |
| 23.0 | 23.0±0.5 | 13.0 |
| 24.0 | 24.0±0.5 | 14.0 |
| 25.0 | 25.0±0.5 | 15.0 |
| 26.0 | 26.0±0.5 | 16.0 |
| 27.0 | 27.0±0.5 | 16.0 |
| 27.5 | 27.5±0.5 | 16.0 |
| 28.0 | 28.0±0.5 | 16.0 |
| 29.0 | 29.0±0.5 | 16.0 |
| 30.0 | 30.0±0.5 | 17.0 |
| 31.0 | 31.0±0.5 | 17.0 |
| 32.0 | 32.0±0.5 | 19.0 |
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sales@zxchem.com.cn 
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