Collagen Casing Production & Quality Control

Tel: +86-532 8598 5679

QC Standard

COMPOSITION

Collagen: 60% Cellulose: 5%

Alimentary oil: 2% Water: 20%

Glycerin: 13%

⚪Handle without deforming thestick;

⚪Ready-to-use casing. Do not need soak beforestuffing;

⚪The product should be used immediately after opening the package to prevent the moisture loss;

If the product is found to be dry and stiff, it is recommended to spray small water or oil touse;

⚪Horn size should be less than the casing inner size about1-2mm;

⚪Filling advice:

Twist: 2.3-2.5 circles;

Filling speed:

Caliber ≤φ 20, not more than 500 sausages per minute; Caliber ≥φ 21, not more than 400 sausages per minute;

Do not overfill, not exceed 1mm over nominal caliber is recommended;

⚪Fumigation furnace process:

Dry: caliber≤φ 20,65℃,25-30mins; caliber≥φ 21,65℃,35mins; Cooking: caliber≤φ 20,76-78℃,30mins; caliber≥φ 21,78- 80℃,40mins.

DESCRIPTION

Collagen casing （RJCS）having improved stuffing, and cooking characteristics is prepared from cowhide collagen and suitable for human consumption.

REGULATORY COMPLIANCE

Sensory requirements
Appearance Flavor	Shape	Seamless tubulose shape, no hole, no adhesion
	Color	Offwhite to brown, no other spots, no mould spot
	Flavor	The unique collagen scent, no foreign odor
Physical and chemical indicators
Items		Specification limits
Moisture/(g/100g)	≤	25
Ash/（g/100g）	≤	3.5
Protein/（g/100g）	≥	40
Pb/（mg/kg）	≤	1.5
As/（mg/kg）	≤	0.5
Microbial limit
Items		n	c	m	M
Coliform bacteria /（CFU/g）		5	1	10	100
Salmonella /（CFU/25g）		5	0	0	----
Staphylococcus aureus /（CFU/g）		5	1	100	1000
Mould/（CFU/g）	≤	50

This product is HALAL certified; Collagencasing GB14967-2015

RECOMMENDATIONS FOR USE

⚪The product external packing is cartonpacking;

⚪Free from mice, insects and source ofpollution;

⚪In winter, store away from the heating equipment (not less than1m);

⚪Not less than 10cm above the ground and 45cm away from thewall;

⚪The product should be stored in an ventilated ,clean and odor- free warehouse and keep away from directsunlight;

⚪Conveyances,containers should comply with the hygienic requirements.The product must be handled with great care during the transit and keep away from rain and moisture and sun protection isrequired.

TRANSPORTATION AND STORAGE

SHELF LIFE

⚪The shelf life is 3 years under the condition of the above transportation and storage conditions and its originalpackage;

⚪Once the box has been opened, please keep the edible casing in its original hermetically sealed pack to maintain casinghumidity.

COMPOSITION

Collagen: 60% Cellulose: 5%

Alimentary oil: 2% Water: 20% Glycerin: 13%

⚪Handle without deforming the stick;

⚪Ready-to-use casing. Do not need soak before stuffing;

⚪The product should be used immediately after opening the package to prevent the moisture loss;

If the product is found to be dry and stiff, it is recommended to spray small water or oil touse;

⚪Horn size should be less than the casing inner size about1-2mm;

⚪Filling advice:

Twist: 2.3-2.5 circles;

Filling speed:

Caliber ≤φ 20, not more than 500 sausages per minute; Caliber ≥φ 21, not more than 400 sausages per minute;

Do not overfill, not exceed 1mm over nominal caliber is recommended;

⚪Fumigation furnace process:

Dry: caliber≤φ 20,65℃,25-30mins; caliber≥φ 21,65℃,35mins; Cooking: caliber≤φ 20,76-78℃,30mins; caliber≥φ 21,78- 80℃, 40mins.

⚪Boiling time:

Yaohua and Guihua sausage in boiling water should not exceed 3 minutes; Whole stick sausage in boiling water should not exceed 8minutes.

RECOMMENDATIONS FOR USE

REGULATORY COMPLIANCE

Sensory requirements
Appearance Flavor	Shape	Seamless tubulose shape, no hole, no adhesion
	Color	Offwhite to brown, no other spots, no mould spot
	Flavor	The unique collagen scent, no foreign odor
Physical and chemical indicators
Items		Specification limits
Moisture/(g/100g)	≤	25
Ash/（g/100g）	≤	3.5
Protein/（g/100g）	≥	40
Pb/（mg/kg）	≤	1.5
As/（mg/kg）	≤	0.5
Microbial limit
Items		n	c	m	M
Coliform bacteria /（CFU/g）		5	1	10	100
Salmonella /（CFU/25g）		5	0	0	----
Staphylococcus aureus /（CFU/g）		5	1	100	1000
Mould/（CFU/g）	≤	50

This product is HALAL certified; Collagencasing GB14967-2015

SHELF LIFE

⚪The shelf life is 3 years under the condition of the above transportation and storage conditions and its originalpackage;

⚪Once the box has been opened, please keep the edible casing in its original hermetically sealed pack to maintain casinghumidity.

⚪The product external packing is cartonpacking;

⚪Free from mice, insects and source ofpollution;

⚪In winter, store away from the heating equipment (not less than1m);

⚪Not less than 10cm above the ground and 45cm away from thewall;

⚪The product should be stored in an ventilated ,clean and odor-free warehouse and keep away from directsunlight;

TRANSPORTATION AND STORAGE

DESCRIPTION

Collagen casing （RJFR）having improved stuffing, and cooking characteristics is prepared from cowhide collagen and suitable for human consumption.

COMPOSITION

Collagen: 60% Cellulose: 5%

Alimentary oil: 2% Water: 20%

Glycerin: 13%

DESCRIPTION

Collagen casing （RJFR）having improved stuffing, and cooking characteristics is prepared from bovine hide collagen and suitable for human consumption.

⚪Handle without deforming thestick;

⚪Ready-to-use casing. Do not need soak beforestuffing;

⚪The product should be used immediately after opening the package to prevent the moisture loss;

If the product is found to be dry and stiff, it is recommended to spray small water or oil touse;

⚪Horn size should be less than the casing inner size about1-2mm;

⚪Filling advice:

Twist: 2.3-2.5 circles;

Filling speed:

Caliber ≤φ 20, not more than 500 sausages per minute; Caliber ≥φ 21, not more than 400 sausages per minute;

Do not overfill, not exceed 1mm over nominal caliber is recommended;

⚪Fumigation furnace process:

Dry: caliber≤φ 20,65℃,25-30mins; caliber≥φ 21,65℃,35mins; Cooking: caliber≤φ 20,76-78℃,30mins; caliber≥φ 21,78-80℃ , 40mins.

⚪Frying temperature and time:

Deep frying: 150-180℃,2-3 mins;

Frying: 140-150℃,2-3mins.

REGULATORY COMPLIANCE

Sensory requirements
Appearance Flavor	Shape	Seamless tubulose shape, no hole, no adhesion
	Color	Offwhite to brown, no other spots, no mould spot
	Flavor	The unique collagen scent, no foreign odor
Physical and chemical indicators
Items		Specification limits
Moisture/(g/100g)	≤	25
Ash/（g/100g）	≤	3.5
Protein/（g/100g）	≥	40
Pb/（mg/kg）	≤	1.5
As/（mg/kg）	≤	0.5
Microbial limit
Items		n	c	m	M
Coliform bacteria /（CFU/g）		5	1	10	100
Salmonella /（CFU/25g）		5	0	0	----
Staphylococcus aureus /（CFU/g）		5	1	100	1000
Mould/（CFU/g）	≤	50

This product is HALAL certified; Collagencasing GB14967-2015

RECOMMENDATIONS FOR USE

SHELF LIFE

⚪The shelf life is 2 years under the condition of the above transportation and storage conditions and its originalpackage;

⚪Once the box has been opened, please keep the edible casing in its original hermetically sealed pack to maintain casinghumidity.

⚪The product external packing is cartonpacking;

⚪Free from mice, insects and source ofpollution;

⚪In winter, store away from the heating equipment (not less than1m);

⚪Not less than 10cm above the ground and 45cm away from thewall;

⚪The product should be stored in an ventilated ,clean and odor- free warehouse and keep away from directsunlight;

TRANSPORTATION AND STORAGE

COMPOSITION

Collagen: 60% Cellulose: 5%

Alimentary oil: 2% Water: 20%

Glycerin: 13%

⚪Handle without deforming thestick;

⚪Ready-to-use casing. Do not need soak beforestuffing;

⚪The product should be used immediately after opening the package to prevent the moisture loss;

If the product is found to be dry and stiff, it is recommended to spray small water or oil touse;

⚪Horn size should be less than the casing inner size about1-2mm;

⚪Filling advice:

Twist: 2.3-2.5 circles;

Filling speed:

Caliber ≤φ 20, not more than 500 sausages per minute; Caliber ≥φ 21, not more than 400 sausages per minute;

Do not overfill, not exceed 1mm over nominal caliber is recommended;

⚪Fumigation furnace process:

Dry: caliber≤φ 20,65℃,25-30mins; caliber≥φ 21,65℃,35mins; Cooking: caliber≤φ 20,76-78℃,30mins; caliber≥φ 21,78-80℃ , 40mins.

⚪Drying suggestion:

First step: 55℃,12-15h, shift once up and down at the fourth hour;

Second step: 65-68℃, 4-6h.

RECOMMENDATIONS FOR USE

Collagen casing （RJDS）having improved stuffing, and cooking characteristics is prepared from cowhide collagen and suitable for human consumption.

⚪The product external packing is cartonpacking;

⚪Free from mice, insects and source ofpollution;

⚪In winter, store away from the heating equipment (not less than1m);

⚪Not less than 10cm above the ground and 45cm away from thewall;

⚪The product should be stored in an ventilated ,clean and odor- free warehouse and keep away from directsunlight;

TRANSPORTATION AND STORAGE

DESCRIPTION

REGULATORY COMPLIANCE

Sensory requirements
Appearance Flavor	Shape	Seamless tubulose shape, no hole, no adhesion
	Color	Offwhite to brown, no other spots, no mould spot
	Flavor	The unique collagen scent, no foreign odor
Physical and chemical indicators
Items		Specification limits
Moisture/(g/100g)	≤	25
Ash/（g/100g）	≤	3.5
Protein/（g/100g）	≥	40
Pb/（mg/kg）	≤	1.5
As/（mg/kg）	≤	0.5
Microbial limit
Items		n	c	m	M
Coliform bacteria /（CFU/g）		5	1	10	100
Salmonella /（CFU/25g）		5	0	0	----
Staphylococcus aureus /（CFU/g）		5	1	100	1000
Mould/（CFU/g）	≤	50

This product is HALAL certified; Collagencasing GB14967-2015

SHELF LIFE

⚪The shelf life is 2 years under the condition of the above transportation and storage conditions and its originalpackage;

⚪Once the box has been opened, please keep the edible casing in its original hermetically sealed pack to maintain casinghumidity.

COMPOSITION

Collagen: 60% Cellulose: 5%

Alimentary oil: 2% Water: 20%

Glycerin: 13%

⚪Handle without deforming thestick;

⚪Ready-to-use casing. Do not need soak beforestuffing;

⚪The product should be used immediately after opening the package to prevent the moisture loss;

If the product is found to be dry and stiff, it is recommended to spray small water or oil touse;

⚪Horn size should be less than the casing inner size about1-2mm;

⚪Filling advice:

Twist: 2.3-2.5 circles;

Filling speed:

Caliber ≤φ 20, not more than 500 sausages per minute; Caliber ≥φ 21, not more than 400 sausages per minute;

Do not overfill, not exceed 1mm over nominal caliber is recommended;

⚪Fumigation furnace process:

Dry: caliber≤φ 20,65℃,25-30mins; caliber≥φ 21,65℃,35mins; Cooking: caliber≤φ 20,76-78℃,30mins; caliber≥φ 21,78-80℃, 40mins.

⚪Pan-frying:

Please make the temperature not exceed 100℃ in the beginning. Then keep the temperature from 100℃-160℃ for 9 minutes, continue rise the temperature to 220 ℃slowly, finally keep 220℃ for 1-2 minutes.

REGULATORY COMPLIANCE

Sensory requirements
Appearance Flavor	Shape	Seamless tubulose shape, no hole, no adhesion
	Color	Offwhite to brown, no other spots, no mould spot
	Flavor	The unique collagen scent, no foreign odor
Physical and chemical indicators
Items		Specification limits
Moisture/(g/100g)	≤	25
Ash/（g/100g）	≤	3.5
Protein/（g/100g）	≥	40
Pb/（mg/kg）	≤	1.5
As/（mg/kg）	≤	0.5
Microbial limit
Items		n	c	m	M
Coliform bacteria /（CFU/g）		5	1	10	100
Salmonella /（CFU/25g）		5	0	0	----
Staphylococcus aureus /（CFU/g）		5	1	100	1000
Mould/（CFU/g）	≤	50

This product is HALAL certified; Collagencasing GB14967-2015

RECOMMENDATIONS FOR USE

⚪The shelf life is 2 years under the condition of the above transportation and storage conditions and its originalpackage;

⚪Once the box has been opened, please keep the edible casing in its original hermetically sealed pack to maintain casinghumidity.

SHELF LIFE

DESCRIPTION

Collagen casing （RJFH）having improved stuffing, and cooking characteristics is prepared from cowhide collagen and suitable for human consumption.

⚪The product external packing is cartonpacking;

⚪Free from mice, insects and source ofpollution;

⚪In winter, store away from the heating equipment (not less than1m);

⚪Not less than 10cm above the ground and 45cm away from thewall;

⚪The product should be stored in an ventilated ,clean and odor- free warehouse and keep away from directsunlight;

TRANSPORTATION AND STORAGE

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