Sausage casing is divided into natural casing and artificial casing. Natural casing comes from the small intestines of animals such as pigs, cows or sheep, etc. Generally, pig casing is used more often.

The casing made from pig small intestine is usually made from several small intestines, fresh small intestines after the slaughter of pigs, after processing to remove all kinds of unwanted tissues inside and outside the intestines, leaving a layer of tough, translucent film, is the casing.

Artificial enteric coating has collagen enteric coating, cellulose enteric coating and plastic enteric coating, edible enteric coating is to animal skin as raw material is also collagen enteric coating, it is characterized by breathability and can be eaten. Non-edible enteric coating includes cellulose series enteric coating and cellophane, cellulose series enteric coating is characterized by breathability but not edible.

Currently there is another type of enteric coating made of plastic, which is characterized by breathability and can be smoked, so it is also called smokable plastic enteric coating.

Storage method

The storage environment of sausage casings is generally required to be dry, ventilated, and protected from light below 25℃. How to use please according to the sausage casing factory recommended methods. Improper use will bring adverse effects to the quality of sausage.

1, the casing is bruised before or during the use, the heaviest will cause the casing to burst in the enema or in the process of sterilization, the lighter will be in the process of sausage storage or sales due to the structure of the casing is destroyed and its barrier property is reduced, the sausage will oxidize and deteriorate in advance, or the bacteria enter into the interior of the sausage to cause sausage spoilage and thus lose the value of food.

2, sausage casing in the high temperature, humid conditions of storage will make the sausage deformation, shrinkage, specification changes.

3, long time storage of sausage casings, due to the incomplete storage conditions, will make the sausage casings deformed, resulting in loss. The general recommended storage period is 3 months.