เวลาวางจำหน่าย

2024-07-26

Everyone knows that casings are usually made of pig intestines, cow intestines, sheep intestines, etc. They belong to sausage packaging and are stronger and healthier than any artificial packaging. From the original intestine to the available casing is what kind of processing technology? Let's take a look at the processing technology of the casing. The processing of pig casings is introduced as follows: 1. take intestinal oil. After removing the internal organs, cut off one end of the small intestine (it is required to pull the intestine in time before cooling), then grab the small intestine with one hand and twist the oil edge with the other hand to slowly tear off the intestine to separate the oil from the small intestine. The requirements are not broken continuously and the whole intestine is complete (the machine operation procedure is the same). 2. remove contaminants from the site. After pulling the oil, the small intestine still has temperature and cannot accumulate. The accumulation is prone to heat and deterioration. The intestinal contents must be removed. To ensure the integrity of the whole intestine, no broken. Rinse 3. clean water. After the contents are removed, they are washed with clean water to avoid internal residual dirt. 4. immersion cleaning Pour water into one end of the original intestine and drive the water to the middle, then pull the intestine into a buckle and wear it on a wooden pole. The wooden pole is placed on the mouth of the wooden barrel, and the original intestines are immersed in clear water. At this time, the wooden pole should be pounded from time to time, but it can only be pounded up and down, not dragged, and the intestines should not be allowed to rub against the bottom edge. Otherwise, the intestines are easy to tie or be scratched. The purpose of dipping is to make the tissue soft for scraping. Soaking time should be based on climate, intestinal quality and other conditions, not too long, to prevent fermentation. To timely immersion, timely scraping system. 5. scraping intestines It is required to have no broken injury and less joints. The original intestine is scraped from the middle to both ends or from the small end to the large end. When scraping, the knife should be held smoothly and evenly. The force should not be too light or too heavy. In case of difficulty, the scraping should not be forced. Instead, the scraping should be repeated to avoid scraping and scratching the intestinal wall. The back of the knife can be used to soften the tissue before scraping. All sausage scraping slabs must be smooth, hard and without knots to avoid holes or unclean scraping. The scraper is made of bamboo, glue or iron, about 10cm long and 6cm wide. The blade should not be sharp, but should be flush. 6. irrigation inspection Irrigation can not only check the quality of the casing scraping, but also wash away the remaining impurities, which is very important to maintain the quality of the casing. The semi-finished products that have been scraped are inspected by pouring water one by one. If it is found that the remnants are immediately scraped off, the intestinal head is cut completely, the damaged part and the opaque part are cut completely. In case of holes, the operation should be performed immediately and accurately to avoid waste and pick out those with poor color and luster. 7. size Measure the size according to the specifications of the semi-finished pig casing. 8. pickled sausage Untie the knots and rub them with fine salt, re-knot the buttons, then marinate the whole handle to prevent drawing, and place them one by one in the sieve for about 1 day and night, and gradually drain the raw bittern. 9. tie handle Hand-held casings are folded back and forth, each about 0.5 meters long. After folding, they are lifted and bound in the middle, and the finished products are processed. 10. storage Before putting the casing into the cylinder, a little refined salt should be laid on the bottom of the cylinder in advance, and then the pickled casings should be twisted tightly one by one, and arranged tightly in the cylinder layer by layer. A certain gap should be left in the middle of the cylinder. The casing should be covered with clean white cloth, and heavy objects such as wood or stone that do not fade and have no peculiar smell should be pressed. The brine should exceed the casing by about 6cm to prevent deterioration. Processed casings should not be stored for a long time! The above content is the production process of casings. As an indispensable material for sausage production, the production and processing process of casings should do a good job of cleaning and disinfection. The available links of chlorine dioxide disinfectant in casing production and processing workshop mainly include purification and disinfection of production water, soaking and cleaning of casing, disinfection of production tools, disinfection of storage containers, disinfection of workshop environment, hand washing of operators, odor removal in workshop, etc. The concentration of chlorine dioxide used in different links is different.