Food grade salted sausage casing Natural goat sausage casing
introduction
Under the protection of the casing, bacteria outside the sausage will not enter the inside of the sausage. The bacteria mentioned here refer to the bacteria in the raw meat of sausage, which cannot be completely killed by the pasteurization at 80-90 ℃ after filling. This sterilization process can only kill most of the pathogenic bacteria, but can not kill the heat resistant bacillus, etc. These bacteria reproduce slowly at 0-4 ℃, but if the oxygen resistance of the casing is not good or with time, it will deteriorate the sausage. Thus losing the edible value.
Product | Frozen Sheep Casing |
Country of Origin | China |
Shelf Life | 24 Months from production date |
Incoterm | FOB, CIF any Port with no problems |
Authorization for Export | Shipping to over 200 countries |
Inspection Certification | Any International Surveyor |
Freezing Process | IQF (Individually Quick Frozen) - Blasted at minus 200C |
Lead Time | 7 days after receipt of payment instrument |
Loading Reefer Container | 40 full container load (FCL) equivalent to 27 metric tons (MT) +/-2% |
Feature
1. Selection of natural sheep sausage
2. Fresh and clean
3. Good toughness
4. Strong tension
5. Crispy taste
6. Uniform thickness
7. No additives
8. High transparency