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NEWS
Casing processing
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Industry News
2019/03/13 18:19
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[Abstract]:
The casing is a coat for making sausages. It is processed from the small intestine of pigs, cattle and sheep, among which pig casings are most commonly used. Its addition method:
(1) Soaking The fresh small intestine after defecation is immersed in water, and the intestine is filled with water. Generally, the spring and autumn water temperature is 28 ° C, the winter is 33 ° C, the summer is cold water, and the summer high temperature should be ice. Soaking time 18-24 hours, the water quality requirements do not contain bismuth, nitrate, alkali and other substances.alkali and other substances.alkali and other substances.alkali and other substances.and other substances.alkali and other substances.
(2) The casing after the soaking of the intestines is taken out and placed on a wooden board to be scraped one by one. Hand-scraping can use bamboo or bladeless scraper to scrape the fat inside and outside the intestine and the mucosal surface of the intestine. When scraping, the force is even, avoiding scratching, and it is always scraped into a transparent film.and it is always scraped into a transparent film.
(3) After the water is scraped, the tap is inserted into one end of the intestine, and the hole or ulcer with water leakage is checked. After the division of the parts that cannot be used is removed, it is washed again, and then the length of each length is neatly arranged.
(4) The sausages will be spread out of the casing, and evenly salted with salt, once salted. Generally, according to the length of each casing of about 200 meters, the ratio of salt is 1.2-1.5 kg. After marinating, re-pick the handles and place them in 4 to 5 bamboo sieves in a bamboo sieve, place them on a cylinder or wooden barrel, and let the salt water drain out. After 12 hours, when the casing was in a semi-dry and semi-wet state, the wrap was carried out.
(5) Rinsing The salted casing will be immersed in clean water and washed with water. Wash the casing and other debris first, then rinse with water for 2 hours, shorten in summer, and extend in winter, but not overnight. At the same time, the irrigation shall be carried out to check whether there are any broken holes, and the classification shall be based on the length of the casing. Finally, use the fine salt to pick up 0.5 kg each, and drain the water to make the finished casing.