Sausage casing, also known as sausage skinor simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose....
The invention relates to edible collagen casings with a calibre of between 13 and 23 mm and a wall thickness of under 0.035 mm characterized in that immediately after extrusion they are produced by treatment with ammonia and a coagulating agent and a subsequent prior art bordering process. The ...
Edible smoke cooking class casings are made from high quality natural animal collagen materials, mainly applied to tobacco smoke enema in the production of cooking classes, such as Frankfurt, Vienna, breakfast sausage, hot dogs, sausage, chicken, sausage, etc. ...
a在欧洲肠衣作为可以食用的食品包装,肠衣需求量很大,而且消费量基本保持稳定。 In the European sausage casing achievement may the edible food packing, the sausage casing demand be very big, moreover the consumption quantity basic maintenance is stable.[translate]...
Overall, when it comes to sausages and their casings, I feel that it all comes down to personal preference. At the store, I have actually bought sausages without their casings, and it worked rather well, just as much as if they did have their casings. ...