No Additives 100% Natural Lamb Casings High Burst Strength

Factory wholesale sausage, sheep sausage, 100% natural casing

introduction

The processing process of dry casings is similar to that of salt casings. After stripping, add 2.5 liters of 5% sodium hydroxide solution to every 70-80 casings and stir them evenly to remove grease; After rinsing, salt with 0.8~1kg of refined salt every 100m for 12~24 hours, then wash with water to desalt, dry in the air, flatten, then wrap it into a bundle and sell it in boxes. The pig intestines with good quality are thin, tough and transparent (the sheep intestines are thicker); Salt casings are light red, white or milky white. Dry casings are mostly light yellow; It has a certain aroma.

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