(1) Salt sausage casing: The processing process of salt sausage casing is roughly as follows: wash the fresh sausage, soak it for 18-24 hours, and then peel it off. Then rinse it clean, test it with water, cut off the damaged intestines with holes, make up a handful of 5 or 10 pieces (total length is about 90 meters), and salt them with about 0.5 kg of refined salt for a day and night, which is a semi-finished light intestine. The light sausage is further processed by rinsing, inspection, scraping, salting, and draining to become the finished product.
(2) Dry casings: The processing process of dry casings is similar to that of salt casings. After peeling and scraping, add 2.5 liters of 5% sodium hydroxide solution to every 70~80 pieces and stir evenly to remove grease; then rinse, and use refined salt every 100 meters. 0.8~1kg salted for 12~24 hours, then washed with water to remove salt, air-dried and flattened, then it can be bandaged and packaged for sale. High-quality pig casings are thin and tough, transparent and uniform (the thicker sheep casings are better); the salt casings are light red, white or milky white. Dry casings are mostly light yellow; they have a certain aroma.
