Industry: Food Region: Tatarstan Transaction Price: USD 1 million Transaction Method: Equity Investment
Project introduction:
Protein casing
Protein sausages "Belkozin", "Kutizin" and "Fabios" are made from the middle layer of cowhide. After special processing, the collagen of skin is converted into uniform sticky plastic blocks, and many seamless sleeves are extruded from casing. The natural foundation of protein casing makes it as close as possible to natural casing, but at the same time, artificial protein casing has many advantages compared with natural casing in sausage production.
Polyamide casing
Polyamide casing is a kind of plastic barrier casing used for sausage production. The sleeve is made of a mixture of polyamide and high density polyethylene by biaxial co-extrusion. At present, five-layer polyamide shell is common. The first layer (outer layer) is polyamide, which has high mechanical strength and thermal stability, protects sausage meat from ultra violet rays, fat and microorganis ms, and prevents the penetration of gas (O2, N2, CO2, etc.) and odor. Two layers-adhesive incompatible polyamide and polyethylene layers.
The third layer is polyethylene, which ensures the impermeability of the shell to steam and moisture. The fourth layer-adhesive incompatible polyamide and polyethylene layers.
The fifth layer (inner layer)-polyamide, which is biologically inert, retains the fla vor and aroma of sausage, and provides high adhesion to ground meat.