There are two commonly used processing methods: salted sausage casings and pig dry sausage casings. First, salted sausage clothes (a) soak and bleach the original intestines (fresh intestines after removing feces) immersed in water, intestines filled with water, the general spring and fall water temperature of about 28 ℃, about 33 ℃ in winter, summer, then soak in cool water, the hottest weather can be added to the ice. Soaking time 18 to 24 hours. Soaking water should be clean, do not contain alum, nitrate, alkali and other substances. (B) scrape the intestine will be soaked intestines removed on a wooden board to scrape the system root by root. Manual scraping can be used bamboo board or scraper without blade, scrape the intestine inside and outside of the unused part of the intestine, generally only need to scrape the inner wall of the intestine (mucous membrane surface), you can get a transparent thin film. Scraping should be even force, to avoid scratching. (C) irrigation after scraping can be inserted into the tap end of the intestine to rinse, and check whether there is any leakage of broken holes or ulcers, can not be used part of the need to be cut off, and then washed. (D) Measure the yardage will be washed after the sausage every 100 yards (91.5 meters) into a handful, each handful shall not exceed 18 sections (pigs), each section shall not be shorter than 1.5 yards (1.35 meters). (E) pickled sausage will have been paired with the tie into a handle of the sausage spread out with fine salt evenly pickled. Pickling must be a salt, generally 0.5 ~ 0.6 kg of salt per handle, pickled and re-tied in the bamboo sieve every 4 to 5 bamboo sieve stacked together, placed in a tank or barrel so that the brine leaching. (F) 緾把 緾把 After 12 to 13 hours of curing, when the sausage is half dry and half wet state, then add the wrap, that is, "light sausage" (semi-finished products). (VII) rinse immersion washing "light intestine" immersed in water, repeated changes in water washing, must be inside and outside the intestine unclean matter wash. Rinse time, not more than 2 hours in summer, winter can be extended appropriately, but not overnight. Rinse water temperature shall not be too high, if too high can be added to the ice. (H) irrigation and distribution of washed "light intestines" into the water, on the one hand, to test the casing with or without broken holes, on the other hand, according to the size of the casing caliber for distribution. Pig casing each way between 2 mm, **** divided into seven ways, all the way (24-26 mm), two ways (26-28 mm), three ways (28-30 mm), four ways (30-32 mm), five ways (32-34 mm), six ways (34-36 mm), seven ways (36 mm or more). (IX) with the code of the same way divided into the sausage according to certain specifications of the size of the tie into the handle. (J) pickled intestine and wrap the code into a handle, and then pickled with refined salt, to be drained and then wrapped into a handle, that is, "net intestines" finished product. Second, dry pig sausage (a) soak and bleach the cleaned pig small intestine immersed in water, 1 to 2 days in winter, a few hours in summer. (B) peeling grease soaked fresh intestines on the board, peel off the outside of the intestinal tubes of grease, plasma membrane and fascia, and rinse well. (C) caustic soda (sodium hydroxide) solution treatment Turn over the washed raw intestines to 10 as a set, in (into) the cylinder or wooden basin, every 70 ~ 80 with 5% sodium hydroxide solution of about 2500 ml, pouring people in the cylinder or basin, quickly stirring the intestines with a bamboo stick to wash off the intestines on the oil and grease, and so rinsed for 15 to 20 minutes. (D) rinsing after the degreasing of the intestines into the tank of clear water, the hands keep running through the intestines, repeatedly change the water to wash away the blood, grease and sodium hydroxide odor, and then rinsing immersed in water, summer immersion in 3 hours, about 24 hours in winter, pay attention to the frequent change of water. (E) pickle every 100 yards of salt 0.75 ~ 1.0 kg, the sausage Oo man cylinder, salt pickling 12 ~ 24 hours, summer can be shortened. Winter can be extended. (F) washing: rinse the salt juice with water to clean, in order not to bring the salt flavor until. (VII) blowing After washing the intestinal clothing, blowing with an air pump, so that the intestinal expansion, and then placed in the water, check for holes. The (viii) Drying After blowing the intestinal clothing, can be hung in a ventilated place to dry. (IX) flattening Drying enteric coats with a needle at one end of the hole, so that the air is discharged, and then evenly sprayed with water, and then flatten the enteric coats, wrapped into a handle can be boxed.