Longchang Casing

  The common materials for sausage casing are the intestine of the slaughtered sheep, hog, or cow. The intestine of the slaughtered animal is lined up with five layers, i.e., mucosa, submucosa, serosa, smooth muscles, and fiber layers. Procedure The procedure starts with carefully pulling intestines from the slaughtered animal. Fat Removal Cautiously scrape the fact with a knife. Remove all fat as it can cause rancidity in the casings. This fat can be utilized for cooking. After pulling the intestines from the slaughtered sheep or pig, eradicate the adhering hairs from the intestines as well. If it helps, the intestines can also be cut into pieces according to the requirement. Removal of other Materials This can be completed manually, cautiously, or by means of a water hose for washing as well. Removal of Slimy Substance The eradication of slime depends on the size and kind of the intestine. It may be rinsed bypassing the intestine under a roller or by grating it to...

  Sausage casings are the most significant part of so the western dining culture. The casings also play a significant role in manufacturing sausages to encase the sausage meat and hold up its unique taste. Sometimes they are also used to add flavor to the sausage, such as a smoky or spicy taste. They choose which type of casing can be confusing if you want to make it your own at home. There are so many options and varieties.   The major process  Sausages made at home are commonly made from the intestines of cows, sheep, and pigs. It doesn’t sound appealing, to vegetarians though, they are made from a natural method of making sausage casings that have been used for years to make sausages. For making natural casings, the intestines are scraped on the inside and out, making them look porous and fragile when wet. When dried, they become much more resilient. This is the reason often dry it in case of stored and sold at the store. The pig casing is the most commonly use...

  It is safe to say that packaging is a vital part of any product as it determines the easiness and feasibility during shipping, transportation, and storage. Different types of casings have been used within the meat production industry worldwide for packing sausages and other meat items. The cases act as containers that carry processed meat and keep it nutritious for a sufficient amount of time. These are either made of collagen or cellulose. Let's talk about the various types of packaging materials used to produce storage packs for meat products. Hog Casings This is the most common type of packaging that proves increasingly fruitful for fresh sausage as well as cooked sausage. Hog casings are mainly used for sausages with a small diameter ranging from 30 to 44 millimeters. The producers of hog casings that the raw materials are thoroughly cleaned and measured to obtain accurate dimensions. It should be noted that hog casings are entirely transparent, allowing the consumers to ...

  Casings are mostly used in the production of sausage and processed meat items. Casings are considered the oldest form of packaging materials for sausage. These are actually the ones that determine the final shape and size of the sausage product. They serve as processing molds, vessels during shipping and handling, and as merchandising units for display. In the past years, sausage production was restricted to the number of available animal intestines. With the development of fibrous, collagen, and cellulose casings, sausage production is only limited by the accessibility of raw materials. Sausage casings have evolved from old-world novelty and applied to today’s high paced processed meat production. They are made of two basic materials, collagen or cellulose. Particularly five casings are generally used in the production of sausage products- animal, cellulose, regenerated collagen, fibrous, and plastic casings. Some of them are discussed here. Natural Casings Natural casings a...