Talking about the advantages and disadvantages of natural casing and artificial casing

Jul 21,2023


Talking about the advantages and disadvantages of natural casing and artificial casing

Natural casings are processed from the digestive system or urinary system organs of pigs, cows, sheep and other power systems, and the processing methods are different, which are divided into salt casings and dry casings. Natural casings are light red, white or milky white, dry casings are mostly light yellow, with a certain aroma. Casing diameter is separated by 2mm each way, from 24 ~ 40mm, etc.; Salt casings should be carefully soaked and cleaned before use, otherwise salt cream will occur after cooking.

Advantages: Good elasticity, water retention, good safety, edible, water vapor permeability, smoke flavor entry, heat shortening and adhesion to meat, as well as outstanding patience and firmness, high nutritional value.

Defects: the standard and shape are not neat, the quantity is limited, and it is easy to be eaten by insects when it is not processed and stored properly, and it is empty and easy to change and taste.

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