Processing Technology Of High Quality Pig Casing

Winter is the season for collection and processing of pig casings. Processing households should choose pigs with fresh color, normal smell, complete ends, complete heads, no damage, each with a length of more than 14 meters and no mud and sand. Only the casing can make a fine sausage. Two methods of making casings are now introduced:

Dry casing production method

Dipping and bleaching: Immerse the cleaned small intestine in clean water for several hours, 1-2 days in winter.

Fat peeling: Put the soaked fresh intestine on a wooden board, and peel off the grease, serosal membrane and fascia outside the intestine. Then, put each 10 pieces of fresh intestine into a tank, pour 2500 ml of 5% sodium hydrochloride solution for every 7 to 8 sets, stir the small intestine quickly, and wash away the grease on the intestine.

Rinse: Put the fat-free small intestine into a clean water tank, change the water repeatedly to wash away the smell of blood, oil and sodium hydroxide.

Pickling: 0.75 to 1 kg of salt per 100 yards (about 91.5 meters), pickling in salt for 12 to 24 hours, rinse with water, and try to remove the salt.

Blowing: The washed casings are blown with an air pump to inflate the intestines, and then placed in clean water to check for leaks. Hang the inflated casings in a ventilated place to dry.

Flattening: Puncture the dry casing with a needle at one end, expel the air, and spray water evenly, flatten the casing, wrap it into a bundle, and pack it into a box.

Salted casing production method

Soaking and bleaching: After removing the feces of the pig small intestine, immerse it in water, pour into the intestines with clean water of about 20°C, and soak in clean water for 24 hours.

Scrape selenium: pick it up after soaking and bleaching, scrape off the excess tissue inside and outside the intestine with a bamboo board, scrape off the intestinal mucosa to obtain a transparent membrane, pay attention to avoid scratching.

Irrigation: Insert a faucet into one end of the intestine to rinse. If a hole or ulcer is found, it needs to be cut off and then washed.

Quantity code: The washed casings are combined into one for every 100 yards (approximately 91.5 meters), with an error of no more than 1 meter, no more than 16 sections per section, and no shorter than 2 meters per section.

Marinated wrapper: To form a bundle of casings, first open all the knots, evenly sprinkle an appropriate amount of salt, and then place in a sieve, stack the sieve on the rack, and drain the water. The sieve surface and the sieve edge are covered with white cloth. When wrapping the handles, strive for the same color and luster for each handle. The second-color sausage should be removed, and the knots need to be untied. The stain is 12 to 13 hours. Semi-finished products.

Bleaching and washing: soak the light sausage in clean water and repeatedly change the water to wash, so as to remove the impurities inside and outside the casing. The bleaching water temperature should not be too high.

Separate the salted sausages: pour water into the light intestines, check for leaks, and tie them into small bundles according to the different specifications of casing caliber and length, and then pickle them with refined salt. After the water is drained, they are wound into bundles. , Which is the finished product "clean intestine"