There are two commonly used processing methods: salted casings and dried casings.
During the processing of salted casings, the fresh intestines need to be washed, soaked and then stripped, and then salted and drained to obtain the finished salted casings.
To dry casings, the above-mentioned salted casings need to be packed with sodium hydroxide to remove grease, salt, and dry. Compared with salted casings, dried casings have the advantages of long shelf life, good taste, light weight, and easy storage and transportation, so they are favored by more and more users.
However, the common dry casing process is not mature enough, the color of the casing is not uniform, the flexibility is not enough, it is easy to burst during the enema process, and the production consumes a lot of water and takes a long time.