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Large Caliber Transparent Collagen Casings For Salami Sausages
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Product Details:
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Detailed Product Description
| Product Name: | Large Caliber Collagen Casings | Calibers: | 35/36/38/40/45/50/55/60 |
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| Material: | Cattle Hides | Color: | Transparent |
| Form: | In Roll | MOQ: | 500m |
| Stuffing Way: | Manual Or Stuffing Machine | Suitable: | Salami Sausages, Ham Sausages |
| Package: | Vacuumed Bag |
Our Large Caliber Collagen Casing is specially designed for large-scale meat processing, made from high-quality edible animal collagen through precision craftsmanship. With a diameter range of 35mm-60mm and customizable options, it perfectly replaces natural casings, bringing higher efficiency to your production.
Certified by HALAL, our collagen casing is free of harmful additives, edible and easy to digest. It features strong toughness, good thermal stability, and is suitable for various processing methods such as steaming, boiling, frying and smoking. The breathable design ensures even flavor penetration and locks in meat juice and original taste.
Ready to use without pre-soaking, it is compatible with high-speed automatic sausage stuffers, effectively improving production efficiency and reducing losses. With complete specifications, flexible packaging, convenient storage and transportation, and a 3-year shelf life, it is a cost-effective choice for meat processing plants.
FAQ:
1. What products are large diameter collagen casings suitable for?
Large diameter collagen casings are ideal for making salami, smoked sausages, dry-cured sausages, coarse ham, large cooked sausages, fermented sausages and other large-size meat products. They perform well with coarse fillings and high-speed industrial production lines.
2. What's the storage condition for the large caliber collagen casings?
Store unopened packages in a dry, cool and dark place at 10–25°C. Once opened, reseal tightly to prevent moisture loss and use within one month. Avoid high temperature, humidity and direct sunlight.
3.What is the heat resistance of large diameter collagen casings?
The recommended maximum cooking temperature is 78°C. Smoking and drying are usually carried out between 50–70°C. Excessively high temperatures may cause the casings to become soft, sticky or deformed.
Contact Details
PEPTIDE KING TECHNOLOGY (SHENZHEN) CO., Ltd.
Contact Person: Wang
Tel: 13560780251
Send your inquiry directly to us