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[Do sausage casings]_ practices _ practice Daquan

[Do sausage casings]_ practices _ practice Daquan

The product of the large and small intestines of domestic animals is the sausage.

It is mainly used to make sausage and enema outer garments; sheep casings can also be made into intestines for tennis rackets, bowstrings, and surgical lines.

The casings are divided into pig casings, sheep casings and cattle casings according to the type of animal.

There are large casings and small casings by site.

Sausages are generally made from pig small intestines. Here is a detailed introduction. Let’s take a look.

The casing used to irrigate sausages is usually the pig’s small intestine.

Livestock products made of large and small intestines of livestock.

It is mainly used to make sausage and enema outer garments; sheep casings can also be made into intestines for tennis rackets, bowstrings, and surgical lines.

The casings are divided into pig casings, sheep casings and cattle casings according to the type of animal.

There are large casings and small casings by site.

The intestine extends from the endometrium into the mucosa, submucosa, muscle and serosa.

According to the different requirements of livestock and processed products, the treatment of the upper four layers is different.

Good quality casings should be tough and translucent.

Now emerging as collagen edible casings.

China has processed casings for more than 100 years. Pig casings are mostly produced in East and Central China; sheep casings are mostly produced in North China, Northeast China and Inner Mongolia.

Originally only used for bow strings and strings of cotton, production was limited.

In the early 20th century, factories began to be set up in Tianjin, Beijing and other places for processing and production, and soon became China’s important export materials.

How to clean the sausage casings to remove the oil and film stuck on the pig’s small intestine.

Hold one end of the pig’s small intestine with one hand, and hold the small intestine from head to tail with the other hand. Remove the dirt inside the small intestine and wash it with water.

Then take a chopstick upside down, insert it from the 2-3 cm outside the pig’s small intestine (the longer end), and put the whole pig’s small intestine (a length) on the chopsticks, exposing the tip of the chopsticks.Now, you can easily turn over the inner layer of the pig’s small intestine.

Turn the whole small intestine of the pig inward and outward.

The inverted small intestine of the pig is rubbed repeatedly with starch, raw flour or salt and detergent, or it can be poured into the cooking oil and washed, and then washed with water. After washing, rinse with water for 2-4 times.

Enema casing processing method: (salted casing) first wash the salt particles on the surface with warm water, and then soak in warm water for more than 5 hours.

The soaked casing is then put on the faucet, and the inner wall of the casing is rinsed. The purpose of creation is to lubricate the inner wall of the casing, and it is easy to fill when filling meat.

Sausage casing manufacturing method 1.

Intestines: Collect fresh pig small intestines from the slaughterhouse.

2.

Clean up the small intestine: Because the pig’s small intestine has fats and feces, workers need to remove these fats and pass water to wash out the internal feces!

3.

Intestinal scraping on the machine: The intestinal skin and inner casing of the small intestine are separated by an intestinal scraper.

4.

Water leak detection: Water leak detection will be performed on the separated casing, if there is a hole, reset here to cut off.

5.

Measuring length and size: The casings prepared for leak detection through water will be classified by length and size changes!

6.

Classification and binding: The finished casings will be aligned and aligned according to the requirements, and the length of each lice of each specification must be consistent!

7.

Preservation of pickled salt: The pickled salt is treated on the bound handle, and the salt is finished.