Production method
Dec 06,2023
1. Soaking and bleaching: Soak the original intestine in warm water at 28-33 ℃ for 18-24 hours. Warm water should be poured into the intestine during soaking.
2. Scraping the intestine: Place the soaked inner wall of the original intestine outward on a flat wooden board, and use a bamboo board, bladeless scraper, or scraping machine to scrape off the mucosal and muscular layers of the intestine.
3. Rinse: Rinse the scraped intestines with water and cut off any damaged parts.
4. Measurement code: Divide the sheep intestines into six routes according to their caliber size: one route with a diameter of 22 millimeters or more, two routes with a diameter of 20-22 millimeters, three routes with a diameter of 18-20 millimeters, four routes with a diameter of 16-18 millimeters, five routes with a diameter of 14-16 millimeters, and six routes with a diameter of 12-14 millimeters. Each one to five lanes shall not exceed 18 knots, each six lanes shall not exceed 20 knots, and each knot shall not be less than 1 meter.
5. Pickling: Spread out the divided casings and sprinkle with salt, then tie them into bamboo sieves placed on wooden barrels or jars, marinate for 12-13 hours, and drain the saltwater.
6. Soaking and washing: Wrap the salted sausage casing to form a semi-finished product called "light sausage". Soak the sausages in clean water and wash them repeatedly (the water temperature should not be too high).
7. Splitting and coding: Fill the washed intestines with water, check for any damage, and tie them according to the diameter and specifications of the intestines.
8. Sausage and wrapping: Sprinkle salt on the casing of the split bundle to marinate. After draining the water, wrap it in bundles to form a "clean intestines" product.
Contact Us
E-mail :
charles@zxhccasings.cn
Phone/WhatsApp：
+86-15243303706
Address：
Liu Quan Zhen Da Han Zhai, Gu'an County, Langfang City, Hebei Province
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