Quality Evaluation Standard Of Casing

1. The barrier property of casing: refers to the degree of barrier to oxygen, moisture and fragrance. Good barrier properties can provide sausages with a longer shelf life and shelf life, avoid returns due to deterioration of the sausages during the shelf life, and ensure that the freshness and aroma of the sausages are not lost.

2. Reasonable casing structure: The reasonable structure design of casing can provide an ideal packaging for sausages.

3. Casing film strength: Good mechanical strength can meet the requirements of various filling and punching machines, thereby reducing the loss of casing film during use.

4. The stability of the shrinkage rate: refers to the consistency of the shrinkage rate of the same roll or the same batch of casings. If the shrinkage rate fluctuates greatly, the length and thickness of the sausage of the same specification will be uneven, which will be boxed and sold for you A lot of trouble.

5. Color uniformity: For colored casings, uniform color can add luster to the appearance quality of sausages, make them beautiful, and attract consumers' attention.

6. Casing opening: The opening quality is very important to the filling of sausages. If the opening is not good, casing casing and filling are more laborious, which will directly affect the work efficiency of the operator.

7. Accuracy of specifications: The deviation of the folding diameter and thickness of the casing should be controlled within a strict range. On the one hand, inaccurate specifications will cause uneven thickness of the sausage, and excessive thickness deviation will also cause the sausage to bend and reduce its performance. The phenomenon.

8. Transparency of casing film: For transparent casing film, good transparency is very important for high-quality sausages. It allows consumers to clearly see the meat texture of sausages, attracting consumers' desire to buy, and enhancing consumption The reader’s first impression of the product.

9. Soft and hard hand feeling: A good hand feeling will be easy for you to use. After filling, the sausage has a stronger meat feeling. For mold ham, the softer casing can make its shape sharp and smooth. On the contrary, sharp edges and corners can easily cause water to flow out of the product.

10. The brightness of the casing film: make the sausage very bright and dazzling on the shelf, and it is easy to attract customers.

11. Meat stickiness of the casing film: (1) refers to the stickiness of the casing film, which can reduce the fold of water in the sausage and prevent the taste of the sausage from getting worse. (2) Refers to the degree of adhesion between the layers of the casing film, which makes the casing structure stable and performance stable.

12. Adhesion effect between layers: refers to the degree of adhesion between the layers of the casing film, making the casing structure stable and performance stable.

13. Film roll flatness: It reflects the thickness uniformity of the casing film, but can give a comprehensive evaluation of the product.

14. Packaging tightness: On the one hand, the outer packaging of the casing should be tightly sealed to prevent the casing from absorbing moisture; the box is strong and reliable to prevent the casing from being damaged and keep the casing under good protection.