Edible Natural Sheep Sausage Casings All 88m-90m length

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.

Sheep Sausage Casings All Calibers

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Edible Natural Sheep Sausage Casings All 88m-90m length Images