Highly Durable Collagen Sausage Casings for Hot Dogs and Snack Sticks

  Discover the unparalleled excellence of our collagen casings crafted from premium-quality cattle skin collagen fibers. Utilizing advanced machinery imported from the USA, Germany, and Poland alongside our proprietary technology, our Collagen Casings deliver exceptional performance for sausage manufacturers. Revel in the consistency, seamless linking ability, appealing appearance, superb cooking performance, and exquisite taste quality our casings provide. Available in a diverse range of calibers from 13mm to 130mm, we offer an array of colors including clear, onion, caramel, dark caramel, and smoked.
Explore our versatile range of collagen casings, perfect for a variety of sausage types including dried and semi-dried sausages, beef sticks, salami, pet sausages, barbecue sausages, as well as cooked and smoked processed meat sausages, and other fresh meat varieties.
Below are the three types of casings we expertly produce:
1).AC-F
Our AC-F Collagen Casing is expertly designed for filling fresh meat sausages such as dried-sausages, semi-dried sausages, and pet sausages. These sausages are characterized by their rich meat content with minimal starch and soy protein. Available in calibers ranging from 15mm to 34mm.
2).AC-BQ
The AC-BQ Collagen Casing is ideal for fresh meat sausages like grilled barbecue and linguica sausages, perfect for cooking over a charcoal fire. We are proud to supply this product to several countries including Brazil, Argentina, Algeria, Thailand, and Vietnam. Available in calibers from 15mm to 34mm.
3).AC-CS
Our AC-CS collagen Casings are perfect for processed sausages, including Frankfurters, Hot Dogs, Vienna sausages, as well as cooked and smoked sausages, and other emulsified meat varieties. The caliber options span from 15mm to 34mm. 


 

 

Recommendations for use:
Ready-to-usecasing. Do not soak before stuffing;
Resealopened packages in an airtight container or bag to prevent moisture loss.Torehydrate, suggest spraying some water or oil before using.
Worksurfaces(tables and filling tubes, etc.) that contact with casing should alwaysbe sanitary and dry;
Horn sizeshould be less than the casing inner size about 2mm;
Filling:
Twist: 2.3-2.5 circle
Filling speed :
Caliber≤φ20, not more than 500 sausages per minute.
Caliber≥φ21, not more than 400 sausages per minute.
Donot overfill, not exceed 1mm over nominal caliber is recommended.
Cooking:
Dry:caliber≤φ20,
65ºC,25-30min;caliber≥φ21,
65ºC,35min.caliber≤φ20,
76-78ºC,30min; caliber≥φ21,
78-80ºC,40min.

- Packaging
1 stick= 14 meters or 15 meters
1 box= 20 sticks to 70 sticks
1 carton = 6 boxes
1 pallet = 48 cartons

- Technology
 Technology is original from china
-The technology of making collagen casing is originally developed in China.
-Now the casing is widely accepted by our clients and exported to many countries. We will not stop developing and researching to make the casings better and better.

 

1.Our objective is to put the customer's needs first.
2. Always aim to provide total service of specialization and standardization.
3.We have a professional service team to provide solutions.
4. Service modes include: sales hotline support, regular inspection service, e-mail, on-site support, training and other ways as necessary.
5. Free samples are available.

1.What is the shelf-life of your collagen casing?
Shelf life should be between 1 or 2 years. It does really depend on your storage environment though. Ideal storage locations would be with a cool temperature between 10-25ºC. Casings will also last longer if left in the original and unopened package. We recommend that you reseal any opened packages and always store collagen casings in an airtight container.

2.Do I need to soak or prep the collagen casings before using?
Collagen casings are ready to use straight out of the package. So there is no soaking or other prep work like you have when using natural or fibrous casings.

3.Can I twist link your collagen casings?
When making links from collagen casings, we would recommend using 2 twists per link. If you twist less than twice, it may not be enough to hold the link in place, and if you twist more, the increased pressure in the meat and on the casing can cause breakage. Other options for linking can include just cutting the sausage into links, or you can tie-off each link with twine.

4.What direction do I stuff  the collagen sausage casing?
The two ends of a collagen casing look different. One end will be a more uniform hole and opening. The other has a tail on it. Slide the open end on your stuffing tube and stuff sausage towards and into the end with a tail.