【Concept of Natural Casing】

 

     Natural sausage casing is a product processed from the intestines, bladder, esophagus, etc. of sheep, pigs, cattle and other animals after removing mucous membranes. It is a good outer packaging for filling sausages. It is a safe, edible, nutritious and easy-to-digest pure natural food Package. At the same time, casings can also be used to make surgical sutures, racket strings for tennis and badminton, and piano strings.

 

 

 

【Processing process of natural casing】

 

1. Picking intestines: Pick the original intestines from the slaughterhouse, rinse and cool down, and store in quick-frozen.

 

2. Soaking: thaw the original intestine and place it in running water for fermentation.

 

3. Scraping: After washing the fermented casings, use a bladeless scraper, bamboo board or scraper to scrape off the mucous membrane and muscle layers of the intestines.

 

4. Salting: pickle the processed semi-finished products with salt, and carry out intensive processing after the characteristics of the casing are stabilized.

 

5. Processing: Casings are divided into grades A, B, and C according to the strength of the cortex. At the same time, according to the size of the caliber, sheep casings are classified into 14mm~30mm, and pig casings are classified into 30mm~50mm. Hundreds of specifications.

 

6. Measuring code: Calibrate the casing according to 91.5 meters into a handful.

 

7. Inspection: The team leader, regional quality inspection, and general quality inspection will carry out inspection step by step.

 

8. Lamination: According to different customer requirements, casings are shrunk on plastic sheets or tubes with a special lamination machine.

 

9. Salt: Sprinkle the sausage casings with refined salt to marinate and put them in the sieve frame to drain.

 

10. Winding: Wrap the pickled casings according to the fixed shape.

 

11. Barrelling: barreling into storage.