Customization Dry Lamb Sausage Casing 19-21mm Good Toughness

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introduction

Under the protection of the casing, bacteria outside the sausage will not enter the inside of the sausage. The bacteria mentioned here refer to the bacteria in the raw meat of sausage, which cannot be completely killed by the pasteurization at 80-90 ℃ after filling. This sterilization process can only kill most of the pathogenic bacteria

Feature

1. Good taste, transparency and simple production process

2. Highly breathable and moisture permeable

3. High thermal stability

4. The elasticity is not easy to be damaged

5. Delicate and beautiful