直肠的弹壳

collagen casing Made by polymaide and polyethene five layers nylon shrink casing. (1)High water and gas-proof keeps longer shelf life. (2)Good meat adhesive,and brightness appearance. (3)suitable shrinkage make the sausage full and round,and appearance chubbiness. For sausages with high,low temparature sterilizations and mould sausages. Use directly or soaked in about 20°C water for 5 minutes. Filling with standard machine or by hand. For producing the mould sausages should appropriate reduce filling staffs to prevent too tight filling. After sterilized could be make cool by water or air.The mouldsausage should be cooled enough before out. Flat caliber:25mm-200mm Thickness: (one slice)30um-50um. print We offer at most high quality 6 color printing facilities, artwork design, and printing services according to client need.shirred converting Shirred casings allow for high speed stuffing which saves labor cost and increases production efficiency.