猪肠衣属于现在市场上十分火爆的产品，通常是应用于填制香肠与灌肠的外衣，在使用的时候要进行正确的加工，那么猪肠衣加工的基本技术是什么呢？主要有泡、刮、配以及腌等操作手法，下面是详细的内容。 Hog casing is now very popular products on the market, is usually applied to fill the sausage and enema coat, must carry on the correct processing, when using the hog casing processing is the basic technology of what? There are mainly bubble, scrape, match and marinade manipulation. Here are the details. ① 泡：把猪的小肠泡在清水里面，使用大口瓦坛，冬天的时候浸泡2-3天的时间，别的季节1天的时间，同时要勤换水。 Blisters: soak the small intestine of a pig in clear water, use a large bowl, soak for 2 to 3 days in winter, 1 day in other seasons, and change water frequently. ② 刮：把浸泡完成的原肠放到刮板上面理顺，使用竹制或者是塑料制刮刀，自左向右均衡刮去肠里面的粘膜与肠皮，而且用水漂洗，将色素排除干净，碰到破处割断，向时把弯头与披头割去，冬天的时候需要使用热水。 (2) blow: finish the soak archenteron in scraper straighten out above, the use of bamboo or plastic scraper, from left to right and balanced to the inside of the intestinal mucosa and skin, and rinse with water, to exclude pigment clean, met sex will cut, when to cut elbow with the beatles, the need to use hot water in the winter. ③ 配：10挂小肠成一把肠衣。 The small intestine becomes a casing. ④ 腌：把肠衣散开，均衡的撒上肠衣专用盐，每一把的使用量大概是0.75公斤，1天的时间以后，每一把撒0.5公斤的盐，通常是撒在把结处，把腌了两次的肠衣装坛里面，加盖压实，放到通风的位置，室温保持在大概10摄氏度，相对的湿度在85%-90%的范围内。 4. Marinate: the casing scattered, balanced and casing salt, every usage is about 0.75 kg, after 1 day time, every 0.5 kilograms of salt, usually in the junction, the pickled twice inside the casing ZhuangTan, sealed by the compaction, in the position of the ventilation, room temperature kept at about 10 degrees Celsius, the relative humidity in the range of 85% to 90%.