Processing flow of casing

Pig casings belong to the category of food, and are used to make sausages for people to eat. Therefore, the processing enterprises of export casings must abide by the "Hygienic standard for registration of export casings processing enterprises" issued by the State Administration for commodity inspection, so as to make the processing hygienic conditions meet the requirements. The raw materials used for processing should come from safe and non epidemic areas, and be healthy and disease-free livestock inspected by veterinarians before and after slaughter.

Four points should be grasped in purchasing pig gastrula

First, the original intestines of pigs should be taken from healthy and disease-free pigs examined by veterinarians to ensure that the color of small intestine is fresh and there is no peculiar smell;

Second, the small intestine of pig must be complete at both ends, with complete size, no damage, no sediment and debris, and the length of each small intestine is more than 14 M;

Third, the small intestine, vermicelli of the dead pigs (it means that the pigs suffer from proliferative bowel disease, and the pathogenic bacteria invade the ileum mucosa and thicken the inner layer of the ileum mucosa), and vermicelli (vermicelli is a part of the transverse colon and a section of the small intestine connecting the pig small intestine and the pig large intestine, which is thicker than other small intestine) are not allowed to be purchased;

Fourth, the purchased small intestine should not be placed in a metal container or piled together. Instead, it should be immersed in clean water.

Pulling the intestines to clear the dirt

After slaughtering, take out the viscera in time, cut off one end of the small intestine, pull the intestine in time before it cools down, grasp the small intestine with one hand, hold the lard on the small intestine with the other hand, slowly pull down the small intestine, so as to separate the lard from the small intestine without breaking and keep the whole intestine intact. After the separation of oil and intestine, there is still a certain temperature in the small intestine, which can not be accumulated. The contents of the small intestine must be cleaned immediately, but the force should not be too strong to avoid breaking. After the contents of the intestines are removed, the intestines are immediately lavaged with warm water to prevent the dirt in the intestines from corroding the intestinal wall and affecting the quality of the casing.

Soak in the tank

Fill the washed small intestine with clean water again, and roll the small intestine round by round on a thin stick. Then put the stick on a larger water tank and fill the water tank with water, so that the small intestine can be immersed in water vertically. In the process of soaking, the wooden stick can be held to shake vertically up and down to make the tissue soft and easy to scrape; The soaking time should be controlled according to the climate, intestinal quality and other specific conditions, but it should not be too long to prevent fermentation. Soak for one day in spring, summer and autumn. Soak for more than one day in winter, no more than three days at most. At the same time, change the water every day[ 1]

Curettage and cleansing

When processing in winter and spring, warm water should be used to scrape intestines. The intestines should not be damaged. The less decapitation, the better. The scraper can be made of bamboo, iron or bakelite with a length of 10 cm and a width of 6-7 cm. The blade should not be sharp. Scrape the soaked small intestine from the middle to both ends or from the small end to the big end. When scraping, put the small intestine in order on the scraper, press the small intestine with the left hand, hold the scraper with the right hand, and scrape it evenly from left to right to remove the mucosa and skin of the intestine.

When scraping, the knife should be held stably and evenly, and the force should not be too heavy or too light; It should not be forced to scrape the difficult part, but should be repeatedly scraped to avoid scratching the intestinal wall. If necessary, tap the back of the knife at the place where it is difficult to scrape to soften the tissue and then scrape. The surface of the scalpel must be smooth, hard and free of knots. When scraping, it is necessary to flush, irrigate and bleach with water to drain the oil and hemoglobin. If there is a hole in the casing, it should be cut off and cut up. Finally, wash the small intestine again[ 1]

Tie the sausage handle

Generally, 10 pairs of small intestines should be used to process one piece of semi-finished sausage casing. According to the specification requirements of foreign trade department, careful measurement and matching should be made. The measurement should be based on the natural shape of the sausage casing instead of tightening the measuring ruler.

Irrigation inspection

Water the scraped semi-finished products one by one, and scrape off the dirt immediately. The damaged part of intestinal head and the opaque part should be cut, and those with poor color should be removed. Irrigation inspection can not only test the quality of casing scraping, but also wash away the impurities.