Advantages of Natural Sausage Casings
What is sausage casing? The casing is the outer packaging of sausages, which plays an important role in the processing and storage of sausages, ensuring that they do not deteriorate under certain conditions and time, and protecting the quality of sausages. Generally speaking, casings can be divided into two types: natural casings and artificial casings.
Natural casings mainly include pig casings and sheep casings, as well as cow casings and horse casings, which are made from the small intestines of pigs, sheep, etc. through cleaning, scraping, and other processes. The advantage of natural casing is that it has good elasticity and water retention, and the smoky
taste can easily enter the intestine, making the produced sausage have a better flavor. Natural casing belongs to animal meat and can be consumed with peace of mind, with good taste and texture, and high safety. There are two types of natural casings on the market: fresh casings and dry casings. Fresh casings need to be cleaned and dried by oneself, which eliminates these steps for dry casings. It should be noted that when making sausages, one must be careful. If the casing is broken during use, the sausages will accelerate oxidation and deterioration, or cause bacteria to enter the sausages and cause spoilage.
Artificial casing refers to the processing of fibers, animal skins, plastics, etc. into sheet or barrel shaped films. According to different raw materials, it can be divided into cellulose casing, collagen casing, plastic casing, etc. Except for edible collagen casing, most of them are not edible or have poor edible properties. Plastic casings are not edible and cannot be used for meat products that require smoking techniques such as sausages and smoked sausages.
When choosing sausages, it is recommended to purchase them from regular supermarkets. The total bacterial count, nitrite content, and lipid peroxidation value of products produced by regular manufacturers will be controlled within a safe range, ensuring better quality. Homemade sausages can be consumed after 20 days of pickling, which can reduce the intake of nitrite. Before consuming sausages, they can be boiled in boiling water for more than half an hour, which not only fully kills pathogenic bacteria and other microorganisms, but also dissolves some salt and fat, resulting in a better taste.
Where can I find sausage casing?
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It is the best way to make sausage with sausage casings. At SISCCI you could buy all kinds of sausage casing. Our sausage casings export to many countries all over the world. We have the best quality sausage casings with best price.
Although we ship sausage casing to all over the world, anybody can order from us. Whether you are a large organization or a small sausage maker—we are here to serve you. And also we offer drop-shipping.
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