Related knowledge of casings in sausage processing

Casing: in the process of sausage processing, casing mainly plays the role of processing mold, container and commodity performance display.

When the casing is in direct contact with the meat base, it must first be safe and non-toxic, and the chemical components in the casing do not migrate to the meat and do not react with the components in the meat; Secondly, the casing must have enough strength to safely wrap the meat, bear the filling pressure, seal and kink stress; Thirdly, the casing also needs to have certain shrinkage and extension characteristics, which can allow the shrinkage and expansion of meat in processing and storage; Finally, the casing also needs to have strong cold and thermal stability. After being subjected to certain cold and thermal effects, it will not deform, wrinkle, brittleness and fracture.

In addition, according to the product characteristics, some casings need to have certain gas permeability, and some casings need to have good air tightness.

Casings are mainly divided into two categories: natural casings and artificial casings.

In the past, the production of enema products used elastic animal casings. With the development of enema products, animal casings can no longer meet the needs of production. Therefore, many countries in the world have successively developed artificial casings.

（1） Natural casings are animal casings. The gastrointestinal tract and bladder between the esophagus and the intestines can be used as casings. It has good toughness and firmness, can withstand the force generated under general processing conditions, has excellent shrinkage and expansion properties, and can produce basically the same shrinkage and expansion as the wrapped meat. The commonly used natural casings include the small intestine, large intestine, cecum, rectum, esophagus, bladder and stom