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As a large scale leading professional manufacturer of plastic sausage casing, we focus on top quality and its stability.
Basic features:
|
name |
application |
processing method |
width |
overstuff |
shelf life |
|
polyamide casing |
cooked & boiled sausages |
multi-layer co-extruded |
30-350mm |
10-15% |
one month at 0-4°C |
How to use:
1. Soak for 5 minutes in cold water(app. 18-25 °C) or without soaking.
2. filling
3. clip tightly so that clip cannot slip.
4. cooking and boiling in hot water at 90-95 celcius degree and finished.
