Technical Specifications for Using of Protein Casing---Bier Ken Jin

一．Preservation Conditions:

- Protein casing must be preserved in package in the factory where the temperature is 15—25 centigrade degree, and the relative air humidity is 65-75％, and shading, dry. The distance from the heating

equipments is not less than 1meter.

- Guarantee the shelf life for 24 months.

- Suggest to open the package before using it.

If the casings are transported in the low temperature, the package should not been opened in the fist two days and the temperature should be 15—25 centigrade degree.

Ready to use

二. Taosuo Casing﹝the casing we have belong to this kind﹞that is to say,there is no need to dip the casing into the liquid.

    During using the fresh collagen protein casing, there is no need to use any oil or liquid, for the sausage dealed with heat treatment needs cold water which can make it without sticky.

If the casings have been stored for half a year in the supply room and we intend to use the casing continually, we should brush the casings wiht oil to make them softy and smooth. Try to remember that the casings should not been dipped into the oil but brush.

三．Made by the Following the Numbers:

四．The Technologies for Filling and Hook Rail灌装和挂杆技术要求

1．The fillings should be tighten;

2．The speed of filling should be slower than the nylon casing and fiber casing;

3．Hang the sausage to the shelves and there are two pieces for each side,and the general length should be less than 400mm。

五． Heat Treatment

Heat Treatment

Note：The order between smoke and boil can be exchanged.

六．Cooling

We suggest that we should spray, cool naturally or constant heat storage to cool the casings after processing. The center temperature is 20-30℃. Try to remember: cold wind for cooling is not permitted, or the casings will become hard.

七 Tighten

-Linen thread is ok. Linen thread with artificial fiber and linen thread with jute yarn.

八．Note: