Gu 'an Zhongxu Huachen Casing Co., LTD |
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Edible quality Natural animal casing sheep casing sausage All calibers
introduction
Production process:
1. Soak and bleach: soak the original intestine in warm water at
28-33 ℃, and fill the intestine with warm water during soaking.
2. Intestine scraping: put the inner wall of the original intestine
outward on a flat board, and use a bamboo board, a blade less
scraper or scrape off the mucosa and muscle layers of the
intestine.
3. Rinse: Rinse the scraped casings with water and cut off the
damaged parts.
4. Measurement code: Divide the sheep intestines into six routes
according to the caliber.
5. Pickling: Spread the divided casings and sprinkle with refined
salt, then put them into the bamboo sieve placed on the wooden
bucket or jar, and drain the salt water.
6. Immersion, bleaching and washing: wrap the salted casings into
semi-finished "smooth intestines". Immerse the intestines in clean
water and wash them repeatedly with water.
7. Shunting and matching: water the washed smooth intestines, check
whether there is any damage, and tie them according to the caliber
and specification of the casings.
8. Sausage and wrapping: Sprinkle refined salt on the casing of the
shunt bundle for curing. After the water is drained, it is wrapped
into a bundle, which is the finished product.
Method of casing cleaning
1. Prepare the dry casings to be washed and shake off the excess
salt on them.
2. Put the casings in clean water and gently rub them for a few
minutes, which is not only helpful for cleaning salt, but also
helpful for the expansion of casings.
3. After soaking for about 30 minutes, the casing shall be opened
and filled with proper amount of water to see if it leaks.
4. The casings that are confirmed to be leak free are still soaked
in clean water, and then rubbed several times before taking out the
water control.