Standards and requirements for natural casings
Executive standard GB/T 7740-2006
Raw material requirements: healthy animals should come from safe non-epidemic areas, and be slaughtered in officially approved slaughterhouses, and pass quarantine before and after slaughter.
Processing: should meet the sanitary requirements of food processing.
The manufacturing of casings should first select the intestines of healthy animals in a non-epidemic area and veterinary pre-slaughter inspection, and scrape off mucous membranes, serosal membranes, muscles and grease and other debris after the semipermeable membrane is tough.
The scraping procedure of casing: rinsing, scraping, filling, measuring, pickling, wrapping, lowering, rinsing, splitting, matching, re-marinating, re-winding, etc.
Quality:
Color: salted pig casings are white, milky white, light pink, light yellowish white or yellowish white; salted sheep and goat casings are white, bluish white, yellowish white or off-white; salted cattle large intestine and cattle small Milky white, light red, yellow-white or off-white. Dried cattle casings should be light yellow and brownish yellow; dried pig casings and sheep casings should be yellow, silvery white or light yellow, and dried pig bladder should be light pink and light yellow.
Odor: No spoilage and other odors, and no musty and other peculiar smells in the dried casing.
Essence: The intestinal wall is clean, tough, transparent when filled with water, without obvious tendons; no obvious corrosion, soft holes, or holes. Dried casings should be clean, hygienic, shiny and free of impurities.
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