How to wash the casing for sausages and how to wash the pig casings for sausages

How to wash sausage casings:

1. Rinse the purchased pig's small intestine with running water several times to wash away impurities such as dirt and mucus on the surface of the intestines.

2. Use small scissors to cut the pig's small intestine into pieces every 60cm. And cut off the excess oil on the side of the pig's small intestine.

3. Pinch one end of the pig's small intestine with both hands, keep it open, pour the faucet running water into the small intestine, and clean and remove the dirt inside the small intestine.

4. Pinch the edge of the opening of the small intestine with both hands, turn the opening outward, and then fill the middle of the upturned mezzanine with running water from the faucet. When filling with water, pay attention to check whether there are any holes or leaks in the intestines. If you notice a leak, cut it from the breach so that the meat does not squeeze out when you fill the meat.

5. Use the weight of running water to push the remaining part of the small intestine to the middle, so that by flipping the small intestine while flushing, the small intestine can be turned out and the inner wall is outward.

6. Add about 3 tablespoons of table salt to the flipped small intestine, knead until there is no dirt on the inner wall of the small intestine, and rinse again with running water.

7. Sprinkle about 100g of flour on the pig's small intestine, knead the small intestine fully again, remove the mucus and odor in the small intestine, and rinse it with running water.

8. Put the small intestine on the faucet, open the faucet and fill it with water, clean, and repeat steps 4 and 5 to flip the small intestine back to its original state. The scissors gesture clamped the intestines, scraped them in the direction of the intestines, and repeated a few times, and the dirt in the intestines quickly rushed out. The intestines, which have been filled with water several times, become transparent.

Don't worry about scratching.

9. Pinch the opening of the pig's small intestine with both hands again and carefully rub it a few times to separate the epidermal film from the inner layer.

10. Then carefully tear off the separated epidermal film, and remove the white oil film and tendons on the small intestine. Be careful not to tear the small intestine during the operation. Pay attention to the strength when tearing off the oil block and film, and the grease that cannot be torn off can be cut off with scissors.

11. Finally, turn the small intestine again so that the inner wall is outward, spread it on the cutting board, and use the edge of the square edge chopsticks to remove the thick film of the inner wall of the casing.

It definitely needs to be cleaned, and if it is not cleaned, it is very dirty and has a lot of bacteria.

How do you wash the casing of the sausage? To make sausages, you must first use water, washing with salt is the best way, and then wash with water, you can wash it, and the wash is very clean.

First of all, the oil and membrane adhered to the small intestine of the pig are removed.

Grasp one end of the pig's small intestine with one hand, and with the other hand, rub the small intestine from head to tail, remove the dirt in the small intestine, and clean it with water.

Then take a chopstick upside down, insert it from 2-3 cm from the outer end of the pig's small intestine (the longer end), and put the entire pig's small intestine (a longer section) onto the chopsticks, so that the tip of the chopsticks is exposed, so that the inner layer of the pig's small intestine can be easily turned over.

Turn the pig's small intestine all the way outward, and face outward.

The turned pig small intestine is rubbed repeatedly with starch, raw flour or salt and dish soap, or you can pour a little cooking oil to scrub it, and then add water to wash, and rinse it with water 2-4 times after washing.

How to treat the casing of sausages: (salted casing) first wash off the salt particles on the surface with warm water, and then soak them in warm water for more than 5 hours.

Wash with alkaline water first, and then wash repeatedly with clean water.

Ingredients: casing, cornstarch, salt.

1. First of all, the casing is roughly cleaned, 20 grams of corn starch is added, and soaked for 10 minutes to help remove the odor;

2. Connect one end of the intestine to the faucet and pour water into the intestine;

3. Start from one end of the intestine to process the film and oil block on the surface of the intestine, and gently tear it off;

4. Fill the intestines with water again, tear off the oil blocks and films that have not been cleaned, and the intestines that have been filled with water for many times become transparent;

5. Grasp one end of the intestine and use chopsticks to help turn it over;

6. Add 20 grams of cornstarch and a tablespoon of salt to the intestines, and soak for about 10 minutes;

7. When the time is up, rinse and drain, and the casing will be cleaned.

Dry casings are mostly salted, and can be cleaned as long as they are soaked in water a few more times.

Operation steps: 1. Prepare the dry casing to be washed and shake off the excess salt on it.

2. Put the casing in clean water and gently rub it for a few minutes, which not only helps to clean up the salt, but also helps the casing to swell.

3. After soaking for about 30 minutes, the casing will open and an appropriate amount of water will be poured into it to see if it is leaking.

4. Make sure that the casing does not leak is still soaked in clean water, and then rubbed a few times before taking out the water control.

5. Finally, put one end of the cleaned casing on the enema tool, and it can be used.

I think you must be asking how to wash the casing before the enema. Let me tell you: the casing is very clean, and when it is processed, it is processed with clean water, and then it is drowned in salt, and it is good to wash it without washing it.

Normal casings will have a little taste, so you can use them with confidence.

Turn it over and rub it repeatedly with salt, then with water, then with salt. Repeat it a few times and it will be clean.

The casing is soaked in cooking wine and then cleaned.

Cook the sausage in water before serving. Because there will be a certain amount of nitrite in smoked products such as bacon, even if only a small amount is ingested at a time, it will still increase the risk of stomach cancer and so on.

A bend must be boiled in a pot under cold water. In this way, the water can slowly penetrate into the tissues of the meat, making the otherwise shriveled bacon sausage more moisturized. If you steam it in a pot first, you will not achieve this effect, and if you cook it in a pot under boiling water, the surface protein of the meat will shrink sharply due to heat, affecting the penetration of water, and at the same time, nitrite will be difficult to exulate sufficiently.

Tips: How long can sausages last.

1. At room temperature.

The shelf life of traditional Cantonese bacon is 3-6 months at room temperature.

Under vacuum packaging conditions, the shelf life of sausages under 0 is generally 360 days, and the shelf life under 20 is 180 days. Refrigeration is required after opening.

When buying sausages, you usually don't eat them all at once. Moreover, the sausage has a strong flavor and is not suitable for eating every day. Therefore, if you want to maintain the original flavor of the plum sausage, it is necessary to preserve it well.

The main reason for the long shelf life of sausages at room temperature is their low moisture activity, which effectively inhibits the growth of bacteria. Experts point out that the temperature is low in winter and the humidity is not great, so if you plan to eat it after half a month, you just need to put it in a ventilated and cool place.

2. In the refrigerator.

If it needs to be stored for a long time, the marinated meat can be further dried, dried, packed in a plastic bag, and then stored in the refrigerator. It can generally be stored for 6 months.

Not suitable for refrigerator storage. It is not suitable for storage in the refrigerator, because there are often vegetables and fruits and other foods in the refrigerator, and the humidity is high, which can easily lead to mold. If there is only a small amount of mold on the surface, it can be wiped with warm water and placed in a ventilated place to dry; If there is a lot of mold, it should not be eaten.

Hello, I have seen your question and am replying quickly, please wait

Hello Wang Sheng, I am happy to answer for you Guess the pork before making sausages must be professionally cleaned, clean it, and cut the sausage to be smaller, so that the sausage will have more taste, and at the same time more hygienic and safe. Sausage is a common cured meat, and the general ingredients of sausage include fat, protein, carbohydrates and other elements. Sausages can be appetizing and help to increase appetite.