Main point during the processing of pig casings

Packaging conditions

The salted casing is made of non-toxic plastic barrels lined with plastic bags. It is necessary to be strong and durable, to meet the requirements of food hygiene, and the barrel must be filled with sausage salt and filled with full salt brine. The dry casing is packed in linen, lined with kraft paper and non-toxic plastic film, and the seams must be tightly sealed, and pepper powder is sprinkled on the bag.

Packaging tightness: on the one hand, the outer packaging of the casing should be sealed tightly to avoid moisture absorption by the casing; The box is strong and reliable, which avoids damage to the casing and keeps the casing under excellent maintenance.

Storage conditions

The storage and storage of pig casings is extremely important, and salted casings should be under temperature conditions of 0~10 °C

Storage, dry casings are mainly to prevent moth, mold and metamorphosis, so it is necessary to store in a boring, ventilated, rat-free warehouse, the storage temperature is below 25 °C, and the relative humidity is 50% ~ 60%.

Conditions of Carriage

Pig casings are easy to deteriorate, in order to ensure the quality of casings, safe transportation to the destination, the transportation process should be really careful not to be heated, in the station, dock waiting must choose a cool ventilation, clean place, it is necessary to prevent sun, rain. Train deliveries are requested with sheds, and ship deliveries must be placed under a ventilated and cool level and away from heat sources.