Polyamide Synthetic Nylon Sausage Skins For Longganisa

Product Description

Nylon Casings Plastic Casings PE Casings Polyamide Casings/sausage skins

nylon sausage skins are made from a range of polymers, which are used for any kinds of sausage packages.Plastic casings are extruded like most other plastic products. They also can be flat or shirred. Generally, smoke and water do not pass through the casing, so polyamide sausage skinss are used for  non_smoked products where high yields are expected. But some can be customized to be smoked as request. The inner surface can be laminated or co_extruded with a polymer with an affinity for meat protein causing the meat to stick to the film, resulting in some loss when the polyamide sausage skins is peeled, but higher overall yield due to better moisture control. 

nylon sausage skins  are generally made from polymers such as Polyamide, Polypropylene or Polyethylene. Polyamide (Nylon) plastic casings are the most commonly used in production of cooked sausages and hams such as luncheon meat and bologna. Polyamide casings come in two main varieties: Oriented and non_oriented. The oriented polyamide are shrinkable sausage skins and will shrink during the cooking process thereby reducing the water loss. Non_oriented polyamide casings remain the same diameter during the cooking process and thereby allow for expansion of the meat during cooking.

Colours & Printing sausage skins

The nylon sausage skins can be printed in multicolour upon requests, such as transparent, red, white, brown, black, yellow, blue, green, purple, etc., more than 150 kinds of colours.

Characteristics & Application polyamide sausage skins

It is even and tidy on the surface of stuffed product and has a long shelf life. The shrinkage can be changed according to requirements. Ideal for molded products.

This casingscasings are used for cooked and boiled sausages,round sausages,molded hams and 

motadella.

Processing polyamide sausage skins

The sausage skins flat width is 25mm-230mm, soak for 5 minutes in cold water (approx.18-25°C) or be filled dry depending on the applications. Clip tightly so that clip cannot slip. Do not prestick. 

Advantages sausage skins 

1. It is easy to be peeled    nylon sausage skins

2. Uniform in caliber,shrink with the product,durable during stuffing, suitable for automatic production

3. Free printing design, high sheen and clarity in color

4. Air-drying casings allow the real boom of products to show through

5. Excellent bite and the meat is adherent to the casings well

Good diameter consistency.Good barrier properties prevent loss of flavour.

Extremely strong in filling and clipping,suitable for all clipping products.

Packaging of the sausage skins

Inside PE plastic bag, outside carton box

Storage polyamide sausage skins

1.Product /polyamide sausage skins 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 °C,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 nylon sausage skins: Q/12NJ4476-2007

Services

Design and produce are according to customers demands.

Your inquiry will be replied within 24 hours and online service is available all the time.

FAQ sausage skins

1. Q: Are they edible and safe for our clients?

  A:  Yes, they are safe but not edible.

2. Q: Are you economical compare Cellulose casing?

  A: Yes, it is the most economical casing now compared with other casings.

3. Q: How long it's shelf time?

  A: Two years since production time.

4. Q: Can we get samples for test quality? 

  A: Sample free based on express freight collected.