Qingdao Artificial Casing Co., Ltd.
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Tel: +86 532 8598 5679
Fax: +86 532 8598 1331
E-mail: sales@artificialcasing.cn
Add: Room 1302 Xinyuanlidu, No. 159 North Fuzhou Road, Qingdao 266100, China

Plastic sausage casing

 
 
Plastic casing is used for any kinds of sausage package.
 
Plastic casings are extruded like most other plastic products. They also can be flat or shirred. Generally, smoke and water do not pass through the casing, so plastic is used for non_smoked products where high yields are expected. The inner surface can be laminated or co_extruded with a polymer with an affinity for meat protein causing the meat to stick to the film, resulting in some loss when the casing is peeled, but higher overall yield due to better moisture control. 
 
Plastic casings are generally made from polymers such as Polyamide, Polypropylene or Polyethylene. Polyamide (Nylon) plastic casings are the most commonly used in production of cooked sausages and hams such as luncheon meat and bologna. Polyamide casings come in two main varieties: Oriented and non_oriented. The oriented polyamide are shrinkable casings and will shrink during the cooking process thereby reducing the water loss. Non_oriented polyamide casings remain the same diameter during the cooking process and thereby allow for expansion of the meat during cooking.
 
Flat caliber:  38mm-200mm 
Thickness:    20um-30um  (one slice)
Color: Many colors available.
Printing: according to the customer's requirement.
 
Product Feature:
(1)High water and gas-proof keeps longer shelf life. 
(2)Good meat adhensive, and brightness appearance. 
(3)suitable shrinkage make the sausage full and round, and  good appearance.
 
USAGE:
Use directly or soaked in about 20℃ water for 5 minutes. 
Filling with standard machine or by hand. 
For producing the mould sausages should appropriately reduce filling staffs to prevent too tight filling.
After sterilized could be cooled by water or air.
The mould sausage should be cooled enough before taking out.