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1.Tougue 2.Gullet 3.1st Stomach 4.2nd
Stomach 5.Rennet Bag
6.Sheep Casing 7.Bug 8.Capend 9.Sheep Middle 10.Fatend 11.Bladder |
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Sheep Casings - unstuffed, shown in hanks, tubed, and in tubs; also shown are examples of stuffed sheep casings |
SHEEP CASINGS by Bundle
or Hank |
Caliber
mm |
Approx.Stuffing Capacity Before
Cooking ( kg)
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Product
Examples |
16-18 |
15-16 |
Frankfurters, Beer Stix |
18-20 |
17-18 |
Fresh Pork Sausages, Frankfurters |
20-22 |
21-23 |
Fresh Pork Sausages,Frankfurters,Cabanosa |
22-24 |
25-27 |
Frankfurters, Cabanosa,
Chipolata |
24-26 |
27-29 |
Frankfurters, Bockwurst,
Cabanosa |
26-28 |
29-31 |
Frankfurters, Bockwurst,
Cabanosa |
28/up |
31-34 |
Frankfurters, Landjaeger |
Green weight: Stuffing capacity before cooking or smoking
per 91 meters length
Supply units for sheep and goat casings
Supplied in hanks
Length:Standard 1 hank=100 yard=91meter;or by buyers¡¯ requirement Lengths are measured manually, when the casings are wet. Quality grade:AA,A,AB,B,BC,C
Starting Length:From 2m,3m,4m,5m,6m
Packing of sheep and goat casings In dry salt or brine pack in barrels of 500 hanks Pre-flushed pack in barrels
Soft or hard tubed pack in barrels Preparing to stuff sheep and goat casings
First rinse with fresh water. Then, soak in 30-32¡ãC water for
thirty minutes prior to use.
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