In the process of making sausage, all of them use the casing, and there are two kinds of casing, one is natural casing and the other is natural casing.

Ordinary casing is used in the natural casing, that is, our rare livestock large and small intestines manufactured from (pig small intestine, sheep intestines, etc.), this kind of casing is comparatively strong, semi-transparent color, the quality of the pig casing texture is thin, tough and bright average (sheep casing to thick for the best). Natural sausage good elasticity, good air permeability, water retention, the implementation of proper drying of sausage, the implementation of smoking, smoking identity attached to the product, lose the flavor people prefer, the public can worry about eating.

Natural sausage casing elasticity, stretch and breathability are poor, add the amount is also fixed, low temperature plastic odor. Natural enteric coating is divided into three categories:

One is cellulose enteric coating, with natural fibers such as absorbent cotton, wood shavings, flax and other animal fibers composed of not less than with the expansion of the meat filling, not less than edible, can be used for large and small red sausage packaging, such as ham and sausage outer packaging.

The second is the collagen enteric coating, is made of cow, pig dermis collagen fibers as the material, the color is semi-transparent beige, the shape of the seamless tube, no holes, its nature and natural enteric coating similar to the natural enteric coating, which is the only natural enteric coating is able to eat.

Three is plastic enteric coating, made of polyethylene film, polypropylene dichloroethylene, can only be steamed, not less than edible. Because the natural enteric coating is cheaper and can be produced in large quantities, it still accounts for a certain percentage in the market.