Cowhide extrudable gels are used to make extruded tubular casings for food products such as sausages. The gel contains collagen, fat and humectants. The collagen content consists essentially of porcine collagen, and the fat content is reduced to a level lower than that of natural pig skin or skin. Typically, the ratio of collagen to fat is at least 2.0 to 1 and especially greater than 10 to 1. Sovereignty 1. An extruded tubular food casing manufactured from an extrudable gel; on a dry weight basis, the casing comprises collagen, fat and a humectant, and wherein the collagen content of the casing is substantially equal to that of pig Collagen, and the fat content of the casing is lower than that of natural pigskin. Collagen casings have the following advantages over other non-protein casings: • High air and moisture permeability. ALFA casings have the ability to "breathe", allowing gas moisture to penetrate without losing the contents during smoking or cooking. Due to its special structure, the smoked flavor can be fully inhaled into the sausage to preserve its flavor (during the preservation period). The product is ready for frying without falling off during storage and cooking. • Thermal stability. Consistent product size during cooling and storage without steric air pockets. • Keep the shape and size consistent during the enema, and can be used for quantitative enemas. • The casing has some elasticity and can be overfilled by 5-7%. • The natural shrinkage of the casing ensures a smooth and aesthetically pleasing sausage surface. • Use colored casings to enhance the aesthetics of the final product. Collagen casing 1. Scope of application: Collagen casing is suitable for edible casings such as crispy sausages, hot dog sausages, Taiwanese grilled sausages, ham sausages, breakfast sausages, and air-dried sausages (it can completely replace animal casings). 2. Pay attention to the following points during the filling process: 1. Casings should be stored in airtight packaging such as plastic bags. If exposed for too long, it will cause mildew and dryness of the casings; 2. Too tight kinks will cause breakage. 3. The filling pipe is not straight, and it is not concentric with the kink, which will cause the casing to break; 4. The inner diameter of the casing must match the filling pipe. Generally, the diameter of the filling pipe is about 1-2mm smaller than the inner diameter of the casing, so that during the filling process 5. Some casings are relatively thin, but the taste will be good, but the filling speed should not be too fast to prevent breakage; 6. Pay attention to the proper fullness when filling, and not overfill. 7. Soak it in warm water at 30 degrees for about 5 minutes when using it, and the effect of (winding casing) is better. three. Storage conditions 1. Protein casings are best stored away from light. The room temperature should be controlled at about 25 degrees, the relative air humidity should be 65-75%, and the distance from heating equipment should not be less than 1 meter in winter. 2. The shelf life of protein casings is 2-3 years. 4. Introduction of the types of casings of our company: 1. Barbecue casings: SA, SB, SC, SD four grades, of which SA is the most brittle, SD is the hardest, and SC is currently the most used; 2. Air-dried casings: FE, FH, There are seven grades of FG, FF, FI, FJ, and FK, among which FE is the most brittle, and FK is slightly harder. Currently, FH and FI are more commonly used. Collagen is the main component of the skin. Collagen accounts for 72% of the skin, and 80% of the dermis is collagen. Collagen forms a fine elastic network in the skin, which can lock moisture and support it like a bracket. with skin. Collagen is the main component to maintain skin and muscle elasticity. As women grow older, collagen will continue to be lost. Collagen supports the skin in the skin like a scaffold and a "spring". Once the "spring" breaks, the dermal tissue will collapse and wrinkles will appear; the skin will relax and sag; After the skin is oily, the enlarged pores cannot shrink back due to the decrease in elasticity, and the pores will become enlarged; free radicals and melanin will accumulate in the cavities and crevices of the skin, forming pigmentation. According to scientific research, there are records in ancient Greek and Chinese books that women eat pig skin and donkey skin to maintain their beauty. Modern medicine has long confirmed that such foods contain collagen, which is effective for beautifying the skin and delaying aging .