Artificical sausage casing
Property:
1. Permeability during cooking for favor penetration.
2. Excellent barrier properties, to increase meat shelf life, reduce spoilage and increase yield during cooking with low weight loss after cooking.
3. Excellent strength to be able to be clipped or stuffed tightly, yet not experiences breakage.
4. Excellent adhesion to the meat, to eliminate voids, reduce purge and provide excellent slim appearance, yet excellent peelability of the casing when needed.
5. Shrinkability of 5% to 20%, the csing is wrinkle free upon emerging from the cooling step, after cooking.
6. Ability to cook the product in the casing reaching temperatures of 120c including sterilizing.
7. Ability to chill the product in the casing, reaching temperatures of 2c.
8. Accurate diameter control, to within tolerances of +-1mm to control sizing perfectly, and allow perfect slicing.
9. Ability to readily peel the casing from the product.
10. Excellent resistance to oils, fats, greases, meat acids, solvents
Carton
Supplier: Sausage casing, ISP
Supplier: Sausage processing equipment, casing, bowl cutter, meat grinder, vacuum packing machine, scalder, smoke house
Supplier: PVDC sausage casing film, PVDC thermo-forming film, PVDC base film, PVDC wrapping film, PA multi-layer co-extruded cylindrical film
Supplier: Sausage casing sheets, corrugated boxes and corrugated products, agriculture products and chemicals
Supplier: Cellulose casing, protective packaging for better living, including cellulose sausage casing and other cellulose materials
