Advantages and uses of collagen casing

Collagen casing is a kind of edible gas-permeable casing, which generally uses the dermis, tendon and collagen of animal skin as raw materials. The properties of collagen casings are similar to those of natural casings, but at the same time it is easier to produce mechanically than natural casings. Due to the limited output of traditional natural casing products, casings are in short supply on the market. The emergence of collagen casings has solved this problem. In addition, collagen casings have incomparable advantages over natural casings, and are well received by users.

 First,Qualified standards for collagen casings

The "National Food Safety Standard Collagen Casings" (GB 14967-2015) stipulates that collagen casings must meet the following conditions:

1. In terms of shape: it is a seamless tube with no holes or adhesions.

2. In terms of color and luster: the primary color casing is off-white to light brown, without other stains, and there should be no mold spots; the colored casing has the corresponding color of the coloring agent, without other stains.

3. In terms of smell: it has the unique smell of collagen and no peculiar smell.

Second, the advantages of collagen casing

1. Good taste and transparency.

2. Highly breathable and moisture permeable. Collagen casing has the ability to "breathe", allowing gas and water to penetrate during the smoking or cooking process without causing the loss of contents. Due to its special structure, it can fully inhale the smoked spices into the sausage and preserve its aroma (within the shelf life). Products packed in collagen casings can be fried and will not fall off during storage and cooking.

3. Good stability. The protein casing can always maintain the same size of the product during cooling and storage, and there will be no space bubbles, thereby ensuring the quality of the product.

4. Good flexibility. Collagen casing has a certain degree of elasticity and can overfill 5-7% of the contents.

5. Aesthetics. First, the natural shrinkage of the protein casing can ensure the smooth and beautiful surface of the sausage; second, the use of protein casing during quantitative enema can keep the product appearance neat and beautiful during the enema; third, the use of colored protein casing can improve the appearance of the final product.

Third, the use of collagen casing

(1) Steamed and cooked sausages, such as Frankfurt and Vienna sausages.

(2) Sausages that need to be fried and baked (need to be resistant to high temperatures), such as breakfast sausages and Taiwanese sausages.

(3) Chinese sausage.

(4) Salami-type fermented sausage.

(5) Fresh intestines and quick-frozen intestines.

(6) Round ham (large diameter casing)

In short, collagen casings are suitable for different types of sausages such as crispy sausages, hot dog sausages, Taiwanese sausages, ham sausages, breakfast sausages, and air-dried sausages, and can replace animal casings.