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Collagen Casing Clear for frying/grilled sausages

Collagen Casing

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Caliber 10mm to 40mm Edible, permiable, uniform thickness.  End type: Twist end, Knot end. Suitable for high speed automatic filling.  Applications: frying/deep frying sausages on pans/grills, Taiwan style sausages,  crispy sausage, hot dog sausage, etc. Baking temperature≤150°C/ 20 minutesFrying temperature≤170°C/ 4 minutes
Collagen Casing Clear for boiled/cooked sausages

Collagen Casing

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Caliber 10mm to 40mm Edible, permiable, uniform thickness.  End type: Twist end, Knot end. Suitable for high speed automatic filling.  Applications: boiled sausages, cooked sausages, Taiwan style sausages,  crispy sausage, hot dog sausage, etc. Baking temperature≤150°C/ 20 minutesBoiling temperature≤100°C/ 10 minutes
Collagen Casing Clear for fresh sausages

Collagen Casing

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Caliber 10mm to 40mm Edible, permiable, uniform thickness.  End type: Twist end, Knot end. Suitable for high speed automatic filling.  Applications: Fresh sausages. Frying≤140°C/10 minutesDeep Frying≤150°C/4 minutes
Collagen Casing Clear Non-Edible

Collagen Casing

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Caliber 40mm, 45mm, 50mm Non-Edible, permiable, uniform thickness.  Packing type: Roll, Shirred Suitable for high speed automatic filling.  Applications: Large sausages, Salami, etc. Peeling or slicing
Collagen Casing Transparent

Collagen Casing

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Caliber 10mm to 40mm for edible casing, 40mm, 45mm, 50mm for non-edible casing.  Edible, non-edible, permiable, uniform thickness.  Suitable for high speed automatic filling.  Applications: frying/deep frying on pans/grills, cooking/boiled sausages in water/steam, fresh sausages, slicing sausages, Salami, La-chang, etc.
Collagen Casing for Fried Sausage

Collagen Casing

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Caliber 13mm to 34mm Edible, permiable, uniform thickness.  End type: Twist end, Knot end, Open end. Suitable for high speed automatic filling.  Applications: fried sausage, deep fried sausage Baking temperature≤150°C/ 20 minutesFrying temperature≤170°C/ 4 minutes
Collagen Casing for Grilled Sausage

Collagen Casing

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价格:￥0.00

Caliber 13mm to 34mm Edible, permiable, uniform thickness.  End type: Twist end, Knot end, Open end. Suitable for high speed automatic filling.  Applications: fried sausage, deep fried sausage Baking temperature≤150°C/ 20 minutesFrying temperature≤170°C/ 4 minutes
Collagen Casing for Cooked Sausage

Collagen Casing

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Caliber 22mm to 30mm Edible, permiable, uniform thickness.  End type: Twist end, Knot end, Open end. Suitable for high speed automatic filling.  Applications: Pefect to replace European brands for Cooked sausage.
Collagen Casing for Boiled Sausage

Collagen Casing

市场价:￥0.00

价格:￥0.00

Caliber 22mm to 30mm Edible, permiable, uniform thickness.  End type: Twist end, Knot end, Open end. Suitable for high speed automatic filling.  Applications: Pefect to replace European brands for Boiled sausage.
Collagen Casing smoking color

Collagen Casing

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Caliber 10mm to 32mm.  Edible, permiable, uniform thickness.  Suitable for high speed automatic filling.

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