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What is a casing?
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Industry News
2019/03/13 18:22
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[Abstract]:
Animal products that have been scraped from the large and small intestines of livestock. It is mainly used as a coat for filling sausages and enema; sheep casings can also be made into guts for making tennis rackets, bowstrings and surgical sutures. The casings are divided into pig casings, sheep casings and cattle casings according to the animals. According to the location, there are large casings and small casings. The intestine is divided into mucosa, submucosa, muscular layer and serosal membrane from the inside to the outside. According to the different requirements of the livestock and processed products, the treatment of the above four layers is also different. High quality casings should be tough and translucent.
A tough, translucent film of large and small intestines of livestock. According to the livestock, it is divided into three types: pig casings, sheep casings and cattle casings, and can be divided into small casings and large casings. It is mainly used as a coat for filling sausages and enema; sheep casings can also be made into guts for making tennis rackets, bowstrings, instrument strings and surgical sutures. China has been processing casings for more than 100 years. Pig casings are prolific in East China and Central China; sheep casings are prolific in North China, Northeast China and Inner Mongolia. Originally used only for bowstrings and cotton strings, the output is limited. In the early 20th century, it began to set up factories in Tianjin, Beijing and other places to process and produce, and soon became an important export material for China.
The intestine can be divided into four layers: mucosa, submucosa, muscular layer and serosa. When processing the salt casings of pigs and sheep, only the submucosa is left and the other 3 layers are scraped off; when processing the pigs and sheep's gut coats, part of the mucosa is retained in addition to the submucosa; when processing the bovine salt and dry casing, only the mucosa is removed. And keep the other 3 layers. The processing of salt casings is roughly as follows: washing the fresh intestines and peeling them after soaking for 18 to 24 hours. Then rinse, irrigation test, cut off the broken section of the intestine, each 5 or 10 pieces into a hand (total length of about 90 meters), with a salt of about 0.5 kg of salt for a day and night, that is, a semi-finished light sausage. The light sausage is further processed by rinsing, inspection, scraping, salting, draining, etc. to become a finished product. The processing of the dried sausage casing is roughly similar. After stripping, each of 70 to 80 5% sodium hydroxide solution is stirred at 2.5 liters to remove the oil; after rinsing, the salt is 0.8 to 1 kg per 100 m. 24 hours, then wash and remove the salt, dry, flatten, you can wrap it into a box, box for sale. The quality of the pig casing is thin and tough, transparent and uniform (the thickness of the sheep casing is better); the salt casing is light red, white or milky white. The dry casing is mostly yellowish; it has a certain aroma.
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