Production method
Finishing raw materials: cut lean pork and fat pork into small pieces.
Mixing and filling: salt and saltwater are mixed, first mixed into the ground meat, then other auxiliary materials (red pepper powder, pepper, dried tangerine peel, star anise, cinnamon and cardamom are mixed and fried and ground into powder) are added, soaked for 6-8 hours, and can be filled after the ingredients taste.
Air drying: air drying after filling 10 day or so. When the skin is slightly oily and hard, it can be moved indoors and hung for air drying. After 25 days, it will be the finished product. If dried, the drying time can be reduced.
Casing casing is a livestock product made by scraping the large intestine and small intestine of livestock. Mainly used as a coat for filling sausages and enema; The catgut can also be made into catgut for making tennis racket strings, bowstrings and surgical sutures. Casings are divided into pig casings, sheep casings and cattle casings according to animal types. According to the location, there are large casings and small casings.
Intestine is divided into mucosa, submucosa, muscularis and serosa from inside to outside. According to the different requirements of livestock and processed products, the treatment of the above four layers is different. Good quality casings should be tough and translucent. Now the emerging one is collagen edible casing.