What is artificial Plastic sausage casing?

Plastic casing mainly have high barrier materials such as polyvinylidene chloride (PVDC), polyamide (PA) and ethylene-vinyl acetate copolymer resin (EVAL) composite flexible packaging materials, which are inedible and widely used in packaging sausages, ham sausages, red sausages, Italian mortadella, salami, sandwich sausages, garlic sausages, minced meat sausages, etc.

Plastic casing mainly have high barrier materials such as polyvinylidene chloride (PVDC), polyamide (PA) and ethylene-vinyl acetate copolymer resin (EVAL) composite flexible packaging materials, which are inedible and widely used in packaging sausages, ham sausages, red sausages, Italian mortadella, salami, sandwich sausages, garlic sausages, minced meat sausages, etc.

1. PVDC sausage casing

It has the advantages of high gloss and transparency, low air and moisture permeability, oil resistance, chemical resistance, rich heat shrinkage, can be heated and cooked for sterilization, sterilization and packaging, and can be stored at room temperature for a long time without deterioration. Due to the medium tensile strength of PVDC casing film and thermal shrinkage, there should be room for filling, not 100% filling, so as to prevent the contents from expanding and breaking the bag during high-temperature cooking and sterilization, and the sterilization conditions can withstand 121℃. PVDC casings are suitable for high-temperature meat sausages, such as ham sausage, fish sausages, etc. produced by high-frequency heat sealing and filling.

2. PA (nylon) sausage casing

There are three types of ordinary nylon casing, shrink nylon casing, and composite nylon casing. The shrinkable nylon casing is suitable for low-temperature meat sausages, and the low-temperature meat casings maintain the original taste and more nutrients of the meat, so they are liked by people. Ordinary nylon casing film is prone to wrinkles after packaging meat, and the surface is not smooth and flat enough. The shrinkage PA casing membrane has high strength due to stretching, the surface is smooth and flat after shrinkage, and the barrier property is also greatly improved due to stretching. The composite nylon casing membrane structure is a two-, three-layer, five-layer or seven-layer co-extruded composite casing film such as PA/PE, PE/PA/PE, PE/PA/easily sealable resin. Nylon casings are suitable for cooked sausages, smoked sausages such as ham sausage, Italian mortadella, salami, etc. 

3. EVAL sausage casing

Excellent processability, high gas resistance, odor resistance, flavor resistance, solvent resistance, and non-toxic, odorless and tasteless. There are two types: contractile and non-contractile. Shrinkage casing, good adhesion after heating, can be used for non-smoked, steamed sausages, poultry rolls, steamed ham, sliced meat, etc. There is no need for water immersion before use, it should be tied firmly when filling, not pierced, and after filling, in order to keep the casing contracting, the intestine should be put into hot water above 95 °C for a few seconds. Cooking should be sprayed and cooled. Non-shrinking casings are mainly used to package raw meat and fresh sausages that do not require heating.