Salting Process:

First Salting: Unwind the bundled casings and sprinkle them evenly with specialized salt for casing reprocessing. The usage amount is 750g per bundle (where one bundle of semi-finished casings is processed from 10 pig small intestines). After salting for one day, perform a second salting (focusing on the knot areas) the next day, using 250g per bundle.

Storage after Salting: The casings, now salted twice, are then packed into earthenware jars. They should be compacted and stored in a clean, well-ventilated area to prevent damage. The storage temperature should be maintained between 0°C and 10°C, with a relative humidity of 85% to 90%. While the processing of salted casings is relatively straightforward, their packaging, maintenance, storage, and transportation present greater challenges.

Storage:

The storage and preservation of casings are extremely important. Salted casings should be stored in casing barrels at temperatures between 0°C and 10°C.