Processing of pig small intestine

Casings are used to make fragrant (wax, meat) sausages, and the consumption is relatively large. Casings can be made from pig's small intestine, or from cattle and sheep's small intestine. Making fresh pig small intestine into casing is more convenient for storage, transportation and market circulation, thus improving the economic benefit of comprehensive utilization. The operation process is as follows:

1. Soak: put clean and fresh pig intestines into water, soak at 28℃ 1 day in spring and autumn, soak at 33℃ for 2 days in winter and 1 day in summer. Change fresh water on the way 1 time. The clean water required does not contain alum, nitrate, alkali and other substances.

2. Intestine scraping: Take out the soaked small intestine, put it on a wooden board, and scrape off the fat inside and outside the intestine and the mucosal surface inside the intestine with a bamboo board or leafless scraper. The scraping force should be even to avoid scratching the casing until it becomes a transparent film. The scraped intestinal mucosal fluid was collected to prepare heparin in order to improve its economic benefit.

3. Flushing: put the back end of the intestinal tube on the faucet for flushing, and carefully check whether there is water leakage. Cut off the unusable part, clean it, and then straighten it according to the length. Usually per 100 m 1 piece. Each casing shall not exceed 18 section, and each section shall not be less than1.5m..

4. Pickling: casing spraying, generally using 0.6 ~ 0.7kg refined salt every 100m. After uniform salting, re-tie the bamboo poles and put them into bamboo curtains. Every 4 ~ 5 bamboo curtains are stacked together, and put them in a jar or wooden bucket to drain the salt water. /kloc-After 0/2 hours, wrap the handle when the shell is in a semi-dry and semi-wet state.

5. Rinse: soak the salted casing in clean water and rinse it repeatedly with water. Wash the impurities outside the casing first, then soak it in clear water for 2 hours (shortened in summer and prolonged in winter), but don't stay overnight. At the same time, pour water to check for damage and leakage, and classify the intestines according to their size and length. Finally, about 0.5 kg of refined salt is added every 100 meter, and the finished product is obtained after drainage.