1.With caliber stability
2.High speed stuffing operation for all kind of stuffing machine.
3.High transparency, sausage with gloss and attractive appearance.
4.Good mouthfeeling, easy chewing
5.Cooking method: steaming, BBQ, Stir-fry

Shenguan collagen casings are all made of high-quality animal collagen, with uniform diameter, high filling strength and shrink packaging, which is suitable for fully automatic mechanical production. The products cover two series of Chinese-style casings and Western-style casings, with as many as 50 varieties and specifications, with diameters ranging from 10mm to 50mm, which can meet the needs of most customers for casings with different specifications.

1. Thin casing and Sausages with a tender bite
2. Casings with good elasticity, sausages with good both ends.
3. Long time pan frying and steaming.
4. Meat cling good, the cooked sausage is not peeled and shrunk.
5. Cooking method: pan frying,water cooked,steaming,snack products.

1.The coulour of casings can be tailor-made according to customer needs.
2.Firmed and Uniform colour without fading when processing
3.Casings and processed products (sausages) are stored without fading
4.Cooking method: steaming,deep frying,snack products

1.With caliber stability
2.High speed stuffing operation for all kind of stuffing machine.
3.High transparency, sausage with gloss and attractive appearance.
4.Good mouthfeeling, easy chewing
5.Cooking method: steaming, BBQ, Stir-fry

Shenguan collagen casings are all made of high-quality animal collagen, with uniform diameter, high filling strength and shrink packaging, which is suitable for fully automatic mechanical production. The products cover two series of Chinese-style casings and Western-style casings, with as many as 50 varieties and specifications, with diameters ranging from 10mm to 50mm, which can meet the needs of most customers for casings with different specifications.

1. Thin casing and Sausages with a tender bite
2. Casings with good elasticity, sausages with good both ends.
3. Long time pan frying and steaming.
4. Meat cling good, the cooked sausage is not peeled and shrunk.
5. Cooking method: pan frying,water cooked,steaming,snack products.