Health certificate for sausage casing and natural salted sheep casing
introduction
The coating film for filling various sausages, namely the submucosa of sheep small intestine, is loose connective tissue (the tissue of sheep small intestine is divided into five layers from the inside to the outside, namely ① mucous membrane layer; ② mucous membrane layer; ③ submucosa layer; ④ muscle layer; ⑤ serosa layer)
MAIN TECHNICAL PARAMETERS | |||||
Technical properties | Condition | Unit | Date | Test Method | |
≤25US | >25US | ||||
Thickness | um | 26±10% | |||
Tensile Strength (MD) | 23℃,50% RH | N/15mm | ≥50 | ≥60 | |
Elongation | 23℃,50% RH | % | ≥8 | ||
Moisture | 23℃,50% RH | % | >13 | ||
Burst Strength | Wet | mm*mmHg | >11000 | >12000 | |
Overstuffing | % | 10 |
Characteristic
1. Good toughness After enema, high flexibility, strong meat feeling, clear edges and corners, and smooth
2. The clothes are firm and not easy to be damaged to protect product safety
3. Good contraction and expansion, even size of enema of the same specification, beautiful and neat