What casing is used for air-drying sausage?
Casing: it's a coat for sausages and enemas. Its basic function is to ensure that sausages do not deteriorate under certain conditions and time to meet the needs of storage and circulation. ?
According to the classification of livestock, it is divided into pig casings, sheep casings and cattle casings. According to the position, it is divided into large casing and small casing. ?
From inside to outside, it is divided into four layers: mucous layer, submucosa layer, muscular layer and serosa layer. Different types of casings take different parts:
Processing pig and sheep salt casing: only the submucosa is left, and the other three layers are scraped off. ?
Dry processing of pig and sheep intestines: except submucosa, part of mucosa is reserved. ?
Processing the salt and dry casing of cattle: only remove the mucosa and keep the other three layers. ?
Method for making air-dried casing
Soaking and bleaching: soak the cleaned small intestine in clear water for several hours, in winter 1-2 days. ?
Degreasing: Put the soaked fresh sausage on the chopping board, and strip off the oil, serosa and forced film outside the intestine. Then put 1 set of fresh sausages into a vat, pour 2,500 ml of 5% sodium hydrogen chloride solution every 7-8 sets, stir the small intestine quickly, and wash off the oil on the intestine. ?
Rinse: put the defatted small intestine into a clear water tank, change the water repeatedly, and wash away the smell of blood, grease and sodium hydrogen chloride. ?
Pickling: every 100 yards (about 9 1.5 meters), marinate1kg with 0.75- 1 2-24 hours, take out and rinse with water to remove the salt as much as possible. ?
Blowing: Blow the clean casing with an air pump to make it expand, and then put it in clean water to check whether there are any holes. Inflatable casing, hanging in a ventilated place to dry. ?
Flattening: punch a hole in one end of the dried casing with a needle to exhaust air, then spray water evenly, flatten the casing, wrap it into a handle, and then box it. ?
Making method of salted casing:
Soaking and bleaching: after the pig's small intestine is dejected, soak it in water, pour clean water at about 20℃ into the intestine and soak it in clean water for 24 hours. ?
Scraping the intestine: after soaking and bleaching, pick it up, scrape off the excess tissue inside and outside the intestine with bamboo board, and scrape off the mucosal surface of the intestine to get a transparent film to avoid being scratched. ?
Rinse: insert the faucet into one end of the intestine to rinse. If holes or ulcers are found, they must be removed and cleaned. ?
Measurement: the washed casings are combined into a pair every 100 yard (about 9 1.5m), with an error of no more than 1m, no more than 16 knots for each casing and no less than 2m for each knot. ?
Pickling package: For bundles of casings, first open all the joints, and then sprinkle the appropriate amount of salt evenly. Then put the casing in a sieve, and the sieve is stacked on the shelf to drain the water. The surface and edge of the screen are covered with white cloth. When wrapping the handles, the color of each handle should be consistent, and the inferior sausages should be removed. If you have a knot to untie, just touch 12- 13 hours. When the inside of the casing is in a semi-dry and semi-wet state, the handle can be wrapped, which is the semi-finished product of "light sausage". ?
Rinse: Soak the sausage in clear water and wash it repeatedly to remove impurities inside and outside the casing. The water temperature for bleaching and soaking should not be too high. ?
Pickling sausage: Fill the sausage with water, check whether there are any loopholes, then tie it into small sticks according to the different specifications of casing caliber and length, then marinate it with refined salt, drain the water and wrap it into small sticks, which is the finished product "clean sausage". ?
skill
Casings break easily, so handle them carefully. After filling, nail holes in each part, especially where gaps can be seen. Don't expose yourself to the sun. It is best not to irrigate in summer, because the temperature is humid, not easy to dry and easy to deteriorate.