Meat processing

MULTILAYER COMPOUND CO-EXTRUDED CASING:

Type: Multi-layer compound co-extruded casing made from polyamide and polyolefine.

Application: For cooked and boiled sausages, round sausages, moulded hams.

Characteristics: The casing is smoth and tidy on the surface after stuffing and has

a long shelf life.The shrinkage can be changed according to requirements.

Special for moulded applications.

Advantage: Good diameter consistency .Good barrier properties prevent loss of flavour,

colour and weight. Extremely strong in filling and clipping, suitable for all clipping

systems.

Colours: Transparent,red,white,brown,black,yellow,blue,green,purple,etc.,more than 150 kinds

of colours.

Print: The casing can be printed in multicolour upon requests.
Flat width: 30MM-350MM

Processing: Soak for 5 minutes in cold water(approx.18-25℃)or be filled dry depending on the

applications. Clip tightly so that clip cannot slip. Do not prestick.

storage condition:

1.Product storage should be kept in original packaging. Keep in a cool and dry place and

avoid storage in direct sunlight or near sources of heat.Room temperature can not exceed

25 ℃,relative humidity less than 75% RH,more than one meter away from sources of heat.

2.The shelf life of the product is 1 year under the storage conditions in the above.

3.The Executive Standard of the casing: Q/12NJ4476-2007