Classification | Caliber | Advantage | heating processing | Edible method |
Smoked and steamed cooking casing | Φ16-Φ32 | Good elasticity, Tender taste | Dried（60-65℃） Smoked（60-65℃） steam & cooking（78-80℃） |
Cooking: frozen sausage is put into the boiling water for 5-10mins.
Pan fried, roasting v.v |
| Φ16-Φ32 | Crisp taste and smoked good color |
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| Φ16-Φ32 | Good elasticity ,tender taste and high temperature fried | Dried（60-65℃） Smoked（60-65℃） steam & cooking（80-82℃） | Deep fried：frozen sausage is put into 130-150℃ oil for 3-5mins |
Dried casing | Φ22-Φ28 | Good strength, good breathability and water permeability | Dried（60-65℃） steam & cooking（78-82℃） | 1、steam & cooking 2、Instant food 3、Pan fried,roasting,cooking v.v |
