羊肠衣的加工 1、浸漂：将原肠浸泡在28～33℃的温水中18～24小时。浸泡时肠中应灌入温水。 2、刮肠：将浸泡后的原肠内壁向外放在平整木板上，用竹板、无刃刮刀或刮肠机刮去肠的黏膜层和肌肉层。 3、灌洗：灌水冲洗刮后的肠衣，并割去破损部分。 4、量码：将羊肠衣按口径大小分为六路：一路22毫米以上，二路20～22毫米，三路18～20毫米，四路16～18毫米，五路14～16毫米，六路12～14毫米。一至五路每把不超过18节，六路每把不超过20节，每节不短于1米。 5、腌渍：分把的肠衣摊开撒上精盐，然后扎把放入搁在木桶或缸上的竹筛内，腌渍12～13小时，沥出盐水。 6、浸漂洗涤：将盐渍后的肠衣缠把，即成光肠半成品。将光肠浸在清水中，反复换水洗净（水温不应过高）。 7、分路和配码：在洗后的光肠内灌水，检查有无破损，按肠衣的口径和规格分路扎把。 8、腌肠及缠把：在分路扎把的肠衣上撒上精盐腌制。待沥干水分后，再缠成把，即成净肠成品。

Sheep casing processing 1, dipping: soak the original intestine in 28~33 hours of warm water for 18~24 hours. When soaking, warm water should be poured into the intestine. 2, scraping intestines: after the immersion of archenteric wall outward on the flat board, with bamboo, no blade scraping scraping machine or intestinal intestinal mucosa layer and muscle layer. 3. Irrigation: irrigation, flushing, scraping casings, and cut the broken part. 4, the amount of code: sheep casings by caliber size is divided into six road: a road more than 22 mm, two 20~22 mm, three 18~20 mm, four 16~18 mm, five 14~16 mm, six 12~14 mm. One to five road, each not more than 18 sections, six road each not more than 20 knots, each section is not less than 1 meters. 5, pickle: split the casing of salt sprinkled with salt, and then put into the wooden bucket or cylinder on the bamboo sieve, salted for 12~13 hours, drain out the salt water. 6, immersion washing: the salted casing wrapped, that is, semi-finished sausage. Soak the light sausage in the clear water and wash it again and again. 7, shunt and code allocation: after washing the light intestinal irrigation, check whether there is no damage, according to the diameter and size of the casing shunt tie. 8, pickled sausage and winding: in the shunt ligation of the casing on the salt pickling. When the water is drained, it is wrapped again into the net, which is the finished product of the sausage.