16/18 AB small caliber natural sausage casing salted sheep casing from China
introduction
Some sausage factories use dry sheep casings to soak the casings in warm water before filling sausage. The purpose is to make the casings soft. The salted casings are rinsed with clean water before enema to remove the salt and make the casings soft and smooth. The soft casing has slight expansion under the pressure during filling.
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 |
Feature
1. Good taste, transparency and simple production process.
2. The thermal stability performance shall always keep the product size consistent during cooling and storage, without space bubbles, so as to ensure the product quality.
3. Strong aesthetics, natural shrinkage can ensure smooth and beautiful sausage surface; During the enema, it can keep the overall dimension of the product neat and improve the beauty of the final product.