Product details

Plastic sausage casing processing instruction:

1. Soaking: Casing shirred or cut pieces should be soaked in COLD WATER for approximately 30 minutes. 

2. Stuffing: Casing should be stuffed tightly; 5% to 8% larger than nominal diameter. Never under stuff casing. Clip tightly. Clip should not slip. 

3. Cooking: Steam or water cook to desired internal temperature.

4. Cooling: Cool slowly. If possible, utilize an intermittent 2 minute on and 3 minute off showering cycle until internal temperature reaches 115-118 degrees. Otherwise shower continuously for 20 minutes. 

5. Storage: We recommend you do not place product in direct airflow from fans immediately after cooking. Cooling too quickly or refrigeration casing before it is cooled down may cause wrinkles. Finished products may be frozen

Method of use:

Before use soak in water at max. 40°C for about 15 minutes. During soaking, the whole casing should be immersed in water. The tightly filled casing must be tied up and then treated according to the type of sausage.
The maximum brewing temperature is 125 °C. Cool with air after heat treatment, do not use cold shock water spraying.

Store the casings in a clean, dry and well-ventilated place at temperatures up to 25°C.

Colours:

Transparent, red, white, brown, black, yellow, blue, green, purple, etc., more than 150 kinds of colours.