Factory wholesale natural casing 24 raw casing materials

introduction

Under the protection of the casing, bacteria outside the sausage will not enter the inside of the sausage. The bacteria mentioned here refer to the bacteria in the raw meat of sausage, which cannot be completely killed by the pasteurization at 80-90 ℃ after filling. This sterilization process can only kill most of the pathogenic bacteria, but can not kill the heat resistant bacillus, etc. These bacteria reproduce slowly at 0-4 ℃, but if the oxygen resistance of the casing is not good or with time, it will deteriorate the sausage. Thus losing the edible value.

Feature

It has good air permeability, so the product can be dried properly and then smoked. The smoked ingredients can be attached to the product to get the flavor people like, and the casings can be eaten directly.