Collagen casings are made from high-quality natural animal collagen, so they are edible. Collagen casings are breathable and can be eaten as well as cooked, keeping shrinkage in line with meat when heated. The productivity of collagen casings is about 20 ~ 30% higher than that of natural casings. The production process does not need cleaning, selection of these preparatory work, and is suitable for mechanical filling. The shape and size of sausages are neat and consistent.

Collagen casings arrive at the customer with excellent moisture control, and high permeability for water, air and smoke. During the smoking process, the air and moisture are allowed to penetrate, without incurring weight loss. They are suitable for various types of sausage production, both smoked and boiled sausages, such as Frankfurter sausages, Vienna sausages, Hotpot sausages, Hot dogs, and Chicken / poultry sausages.

Production:

The production of collagen casings can be roughly divided into three steps:

1.Pretreatment

The epidermis is removed from the animal skin, and the dermis is soaked in lye to remove keratin and other soluble components, and then the skin is swollen by washing and acid leaching.

2.Extrusion molding

The swollen skin is cut into strips, and then cut into small particles. It is beaten into paste (glue) by mechanical method, and the solid content is adjusted. The pipe is extruder by special nozzle.

3.Set and dry

Dry setting (direct drying with hot air) or wet setting (first setting with coagulation bath, then drying with hot air), and then cross-linked with cross-linking agent, dried, and cut to make collagen casing finished products.