Dry sausage casings are sun-dried, salted sausage casings are drowned in salt is wet, dry can be used directly, salted has a lot of salt, you need to wash away the salt after use. Soak it in warm water, soak it in water for a few hours and use it.

Pig dry sausage coat processing methods:

(1) soaking: pig small intestine washed, immersed in water, 1~2 days in winter, a few hours in summer.

(2) peeling grease: anti-soaked fresh intestines on the board, purge the grease film and tendons outside the intestinal tube, and rinse clean.

(3) with sodium hydroxide solution: the original intestines turned and washed, every 10 as a set, in the cylinder or wood with the tacit agreement, every 70 ~ 80 with 5% sodium hydroxide solution of about 2500 ml, poured into the cylinder or basin, agile with a bamboo stick mixing intestines, you can wash away intestines on the grease, so that rinsing for 15 ~ 20 minutes to make the intestines clean, and the color also becomes better, the de-fatting moments, the day can be hot, the day cold a little longer. Degreasing time, the heat can be a little short, cold days a little longer, but not more than 20 minutes, or the intestine will be corroded into waste products.

(4) rinsing: put the intestines after degreasing, put into the basin of clean water, keep scrubbing with your hands, completely wash away the blood, no fat and sodium hydroxide odor, and then rinsing and immersing in clean water, soak for 3 hours in summer, about 24 hours in winter, and often change the water so that the intestines can be rinsed into white, and made into a dry sausage clothes of excellent quality and color.

(5) pickled intestines: pickled intestines can make the intestines contraction, made of dry sausage, will not be randomly inflated, after filling the intestines, the style is uniform and beautiful, generally per 91.5 meters (100) need to use salt 0.75 ~ 1 kilograms, pickled intestines into the tank, salt pickling 12 ~ 24 hours, summer can be shorter, winter can be longer.

(6) washing: rinse the salt juice with water to clean, to stop without salt flavor.

(7) blowing: cleaned intestinal clothing, blowing with an air pump to make the intestines bloated, and then placed in the water to see if there are any gaps.

(8) drying: after blowing the sausage, it can be hung in the sun to dry, or put in a dry room to dry (29~35 degrees)

(9) flattening: one end of the dried sausage with a needle prick hole, so that the air is discharged, and then sprayed evenly with water, and then flatten the sausage with the sausage presser, and then pack it into a package and then pack it into a box.