Classification Of Casings
First: Natural casing
I believe everyone is familiar with natural casings, which are pig casings. As long as the pig small intestine is cleaned, one section is tied with a rope, and then the other end is filled, and then the other end is tied up. This kind of natural casing has better elasticity, and it is safer to eat.
Second: artificial casing
Artificial casings mainly include three types: collagen casings, cellulose casings, and plastic casings.
Collagen casing
Collagen casing is made of livestock skin and tendons as raw materials, so it is edible. The difference between collagen casing and cellulose casing is that the temperature must be prevented from being too high during heat processing, otherwise the collagen will soften.
Cellulose casing
Cellulose casings are made of natural fibers such as cotton linter, wood chips, flax and other plant fibers. This casing is characterized by good toughness and air permeability, but it is not edible and cannot shrink with the meat. Cellulose casings are also very stable during rapid heat treatment and can be smoked and baked even when wet.
Plastic casing
This kind of casing, as the name implies, uses a kind of casing made through high temperature sterilization. This casing is absolutely inedible, and the advantage is that it has particularly good barrier properties.
Sausage first originated in Frankfurt in the 13th century, and later passed to the United States to become "hot dogs." It entered Japan in the middle of the 20th century and then became popular in Taiwan. A more formal manufacturer will use chicken, mainly chicken breast. At the same time, there will be a lot of chicken skin and duck skin, and then flavor, monascus coloring, preservatives, starch, etc. will be added.
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