Audited Supplier
IFINE-CO
BRC, ISO, FDA, HACCP
Normal
>12 Months
Sausage
Collagen Casings
Natural
15mm-32mm
14m, 15m, 15.24m(50feet)
Ifine
Paper Carton
Collagen: 40% min (Wet Basis) Moisture: 25% max Ce
China
3917100000
Product Description
Brief Introduction of Collagen Casing
Collagen casings are used in meat processing industry. They are fabricated from collagen, which is obtained from the corium layer of selected split cattle hides.
Specification Data Sheet of Collagen Casings
We use high quality collagen fiber to manufacture collagen casings and this product is food
grade and fit for human consumption.
The source of the collagen is skin of cattle.
3. Packing
Casings are packed in Vacuumed polybag in cardboard boxes, resistant to humidity and air.
4. Storage conditions
Store the casings in cool and dry place with temperature between 10-25ºC, humidity 60-70%, avoiding the exposition of the product
to direct action of heat.
5. Shelf Life: 2 years
Our collagen casing is made from high quality collagen fiber in a safety and sanitary manner. The product is free from any
industrial chemicals and it is fit for human consumption.
Packing List and Weight of Collagen Casings
Handing Room,Laboratory,Work Shop,Production Room
Certificates
FAQ- Why the casing breaks ?
Reason 1: Fill too much meat
Way to solve: Reduce the amount of filling meat / Use smaller filling tube
Reason 2: Aging of knotter chuck
Way to solve: Change the chuck.
Reason 3: Knotter chuck does not match the filling tube.
Way to solve: The type of filling tube should be identical with the knotter chuck.
Reason 4: The storage condition is not good so the casings are too dry.
Way to solve:1. Place the casings in the freezer to absorb moisture.
2. Put the casing with wet paper into plastic bag for 24 hours.
Reason 5: Filling tube and knotter are not aligned
Way to solve: Make sure that the filling tube is direct and pass through the center of the knotter chuck.
Reaon 6: Knotter chuck is too tight.
Way to solve:Loosen the chuck.
Reason 7: Filling speed is too high.
Way to solve: Lower the filling speed.
Reason8: Kink too many times.
Way to solve: Reduce twist quantities.
Collagen casings are used in meat processing industry. They are fabricated from collagen, which is obtained from the corium layer of selected split cattle hides.
Specification Data Sheet of Collagen Casings
We use high quality collagen fiber to manufacture collagen casings and this product is food
grade and fit for human consumption.
The source of the collagen is skin of cattle.
3. Packing
Casings are packed in Vacuumed polybag in cardboard boxes, resistant to humidity and air.
4. Storage conditions
Store the casings in cool and dry place with temperature between 10-25ºC, humidity 60-70%, avoiding the exposition of the product
to direct action of heat.
5. Shelf Life: 2 years
Our collagen casing is made from high quality collagen fiber in a safety and sanitary manner. The product is free from any
industrial chemicals and it is fit for human consumption.
Packing List and Weight of Collagen Casings
Handing Room,Laboratory,Work Shop,Production Room
Certificates
Reason 1: Fill too much meat
Way to solve: Reduce the amount of filling meat / Use smaller filling tube
Reason 2: Aging of knotter chuck
Way to solve: Change the chuck.
Reason 3: Knotter chuck does not match the filling tube.
Way to solve: The type of filling tube should be identical with the knotter chuck.
Reason 4: The storage condition is not good so the casings are too dry.
Way to solve:1. Place the casings in the freezer to absorb moisture.
2. Put the casing with wet paper into plastic bag for 24 hours.
Reason 5: Filling tube and knotter are not aligned
Way to solve: Make sure that the filling tube is direct and pass through the center of the knotter chuck.
Reaon 6: Knotter chuck is too tight.
Way to solve:Loosen the chuck.
Reason 7: Filling speed is too high.
Way to solve: Lower the filling speed.
Reason8: Kink too many times.
Way to solve: Reduce twist quantities.
