Collagen Casings for Cooked Sausages

• Customization: Available
• Certification: BRC, ISO, FDA, HACCP
• Storage Method: Normal
• Model NO.: IFINE-CO
• Shelf Life: >12 Months
• Processing: Sausage
• Type: Collagen Casings
• Color: Natural
• Caliber: 15mm-32mm
• Length: 14m, 15m, 15.24m(50feet)
• Component: High Quality Bovine Collagen Fibers
• Transport Package: Paper Carton
• Specification: Collagen: 40% min (Wet Basis) Moisture: 25% max Ce
• Trademark: Ifine
• Origin: China
• HS Code: 3917100000
• Production Capacity: 1000 Million Meters Per Year

Product Description

Brief Introduction of Collagen Casing

Collagen casings are used in meat processing industry. They are fabricated from collagen, which is obtained from the corium layer of selected split cattle hides.
 

Specification Data Sheet of Collagen Casings

We use high quality collagen fiber to manufacture collagen casings and this product is food
grade and fit for human consumption.
The source of the collagen is skin of cattle.

Packing List and Weight of Collagen Casings


3. Packing

Casings are packed in Vacuumed polybag in cardboard boxes, resistant to humidity and air.
 

4. Storage conditions

Store the casings in cool and dry place with temperature between 10-25ºC, humidity 60-70%, avoiding the exposition of the product
to direct action of heat.

5. Shelf Life: 2 years

Our collagen casing is made from high quality collagen fiber in a safety and sanitary manner. The product is free from any
industrial chemicals and it is fit for human consumption.

Factory, Workshop,

Certificates
 

FAQ- Why the casing breaks ?

Reason 1: Fill too much meat
Way to solve: Reduce the amount of filling meat / Use smaller filling tube

Reason 2: Aging of knotter chuck
Way to solve: Change the chuck.

Reason 3: Knotter chuck does not match the filling tube.
Way to solve: The type of filling tube should be identical with the knotter chuck.

Reason 4: The storage condition is not good so the casings are too dry.
Way to solve:1. Place the casings in the freezer to absorb moisture.
2. Put the casing with wet paper into plastic bag for 24 hours.

Reason 5: Filling tube and knotter are not aligned
Way to solve: Make sure that the filling tube is direct and pass through the center of the knotter chuck.

Reaon 6: Knotter chuck is too tight.
Way to solve:Loosen the chuck.

Reason 7: Filling speed is too high.
Way to solve: Lower the filling speed.

Reason8: Kink too many times.
Way to solve: Reduce twist quantities.