Highly Breathable Natural Lamb Casings For Sausage IOS 9001 Certified

Chinese factories supply high-quality salted natural sheep sausage

introduction

The processing process of salt casings is roughly as follows: wash the fresh intestines, soak them for 18 to 24 hours, and then peel them. Then, wash it thoroughly, fill water for inspection, cut off the damaged section with holes, make a piece of sausage every 5 or 10 pieces (the total length is about 90 meters), and salt it with about 0.5 kg of refined salt for one day and night, which becomes a semi-finished smooth sausage. The sausage is further processed into a finished product through rinsing, inspection, scraping, salinization, draining, etc.

Feature

1. Good taste, transparency and simple production process

2. Highly breathable and moisture permeable

3. High thermal stability

4. The elasticity is not easy to be damaged

5. Delicate and beautiful