In the winter season, pig casings are collected and processed. The processing household should choose a fresh color, a normal odor, complete ends, complete heads and sizes, and no breakage. Each root has a length of 14 meters or more and is not affected by the pig's gut. Pig casings can produce beautiful sausages. Here are two methods of making casings: 1. Preparation of dried casings Dipping: The washed small intestine is immersed in clean water for several hours and winter is 1 to 2 days. Stripping the fat: Place the soaked fresh intestine on a wooden board and strip off the grease, serosa and fascia outside the intestine. Then, according to the fresh intestine, one set of every 10 roots is placed in the tank, and every 7 to 8 sets are poured into 2500 ml of 5% sodium chloride solution, and the small intestine is rapidly stirred to remove the grease from the intestines. Rinse: Remove the small intestine into the clean water tank, change the water repeatedly, and wash away the smell of blood, oil and sodium hydroxide. Pickling: Use 0.75 to 1 kg of salt per 100 yards (about 91.5 meters), salt and pickle for 12 to 24 hours, remove and rinse with water, try to remove salt. Insufflation: Wash the casings, inflate the intestines with a pump, and then place them in clean water to check for leaks. Inflate the casing and hang it in a ventilated place to dry. Flattening: The dried casing is pierced with a needle, the air is discharged, and the water is evenly sprayed. The casing is flattened and wrapped. The container can be packed. 2, salted casing production method dip bleaching: the small intestine of the pig to remove feces, immersed in water, poured into the intestine into about 20 °C water, soaked in clean water for 24 hours. Squeegee scraping: Dip float, then use bamboo scraping to remove the excess group inside and outside the intestine, scrape the surface of the intestinal mucosa to get a transparent film, pay attention to avoid scratching. Watering: Rinse the faucet into the end of the intestine. If a hole or ulcer is found, remove it and wash it. Quantity code: After washing, the casings should be combined into one for every 100 yards (about 91.5 meters). The error should not exceed 1 meter and each section should not exceed 16 knots. Each section should not be shorter than 2 meters. Preserving the pestle: Into the casing, first open all the knots, and sprinkle with a proper amount of salt, then place them in the sieve, place the sieve on the rack, and drain the water. The screen surface and the screen edge are covered with a white cloth. When wrapped around, each strives for uniform color, the secondary color should be removed, knots must be unfastened, stains 12 to 13 hours, when the casing is in a semi-dry state, it can be wrapped, Serve "light intestine" Semi-finished products. Drifting and washing: The light intestine is immersed in clean water and repeatedly washed with water, so that the unclean substances inside and outside the casing are removed. Drifting water temperature should not be too high. Divide the pickles: Fill the light intestines with water and inspect for leaks. Then separate the small size of the size of the casing and the size of the length of the casing. Then marinate it with salt and wait until the water drains and then wrap it. , which is the finished product "net intestine."
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