Collagen Casing Clear for frying/grilled sausages
¥0.00
¥0.00
Caliber 10mm to 40mm
Edible, permiable, uniform thickness.
End type: Twist end, Knot end.
Suitable for high speed automatic filling.
Applications: frying/deep frying sausages on pans/grills, Taiwan style sausages, crispy sausage, hot dog sausage, etc.
Baking temperature≤150°C/ 20 minutes
Frying temperature≤170°C/ 4 minutes
Collagen Casing Clear for boiled/cooked sausages
¥0.00
¥0.00
Caliber 10mm to 40mm
Edible, permiable, uniform thickness.
End type: Twist end, Knot end.
Suitable for high speed automatic filling.
Applications: boiled sausages, cooked sausages, Taiwan style sausages, crispy sausage, hot dog sausage, etc.
Baking temperature≤150°C/ 20 minutes
Boiling temperature≤100°C/ 10 minutes
Collagen Casing Clear for fresh sausages
¥0.00
¥0.00
Caliber 10mm to 40mm
Edible, permiable, uniform thickness.
End type: Twist end, Knot end.
Suitable for high speed automatic filling.
Applications: Fresh sausages.
Frying≤140°C/10 minutes
Deep Frying≤150°C/4 minutes
Collagen Casing Clear Non-Edible
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¥0.00
Caliber 40mm, 45mm, 50mm
Non-Edible, permiable, uniform thickness.
Packing type: Roll, Shirred
Suitable for high speed automatic filling.
Applications: Large sausages, Salami, etc.
Peeling or slicing
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US caliber 13mm to 36mm, EU caliber 12mm to 34mm.
Uniform thickness, high strength, good elasticity, excellent abrasion resistance.
Suitable for high speed automatic filling.
¥0.00
¥0.00
US caliber 13mm to 36mm, EU caliber 12mm to 34mm.
Uniform thickness, high strength, good elasticity, excellent abrasion resistance.
Suitable for high speed automatic filling.
¥0.00
¥0.00
US caliber 13mm to 36mm, EU caliber 12mm to 34mm.
Uniform thickness, high strength, good elasticity, excellent abrasion resistance.
Suitable for high speed automatic filling.
¥0.00
¥0.00
Caliber 10mm to 40mm for edible casing, 40mm, 45mm, 50mm for non-edible casing.
Edible, non-edible, permiable, uniform thickness.
Suitable for high speed automatic filling.
Applications: frying/deep frying on pans/grills, cooking/boiled sausages in water/steam, fresh sausages, slicing sausages, Salami, La-chang, etc.
Collagen Casing for Fried Sausage
¥0.00
¥0.00
Caliber 13mm to 34mm
Edible, permiable, uniform thickness.
End type: Twist end, Knot end, Open end.
Suitable for high speed automatic filling.
Applications: fried sausage, deep fried sausage
Baking temperature≤150°C/ 20 minutes
Frying temperature≤170°C/ 4 minutes
Collagen Casing for Grilled Sausage
¥0.00
¥0.00
Caliber 13mm to 34mm
Edible, permiable, uniform thickness.
End type: Twist end, Knot end, Open end.
Suitable for high speed automatic filling.
Applications: fried sausage, deep fried sausage
Baking temperature≤150°C/ 20 minutes
Frying temperature≤170°C/ 4 minutes
Collagen Casing for Cooked Sausage
¥0.00
¥0.00
Caliber 22mm to 30mm
Edible, permiable, uniform thickness.
End type: Twist end, Knot end, Open end.
Suitable for high speed automatic filling.
Applications: Pefect to replace European brands for Cooked sausage.
Collagen Casing for Boiled Sausage
¥0.00
¥0.00
Caliber 22mm to 30mm
Edible, permiable, uniform thickness.
End type: Twist end, Knot end, Open end.
Suitable for high speed automatic filling.
Applications: Pefect to replace European brands for Boiled sausage.