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。
1. Dip bleaching: immerse the original intestines in 18-24 hours of warm water at 28-33 degrees Celsius. Warm water should be poured into the intestine when soaking.
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。
2. Scraping: Place the inner wall of the immersed gastrula outward on a flat board and scrape the mucosal and muscular layers of the intestine with a bamboo board, a bladeless scraper or a scraper.
3、灌洗：灌水冲洗刮后的 肠衣，并割去破损部分。
3, irrigation: irrigate and wash the casing, and cut the damaged part.
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。
4. Size: According to the caliber of the sheep intestinal coat is divided into six ways: one way 22 mm or more, two way 20-22 mm, three way 18-20 mm, four way 16-18 mm, five way 14-16 mm, six way 12-14 mm. One to five roads are not more than 18 knots, and six roads are not more than 20 knots. Each section is not shorter than 1 meters.
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。
5. Pickling: Sprinkle the salt on the intestinal coat, then tie it into the bamboo sieve on the barrel or vat, marinate it for 12-13 hours and drain out the brine.
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）。
6, dip bleaching and washing: after the salted casing is wrapped, it is called "light bowel" semi-finished products. Soak the light sausage in the clear water and wash the water repeatedly (water temperature should not be too high).
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。
7. Dividing and Coding: Irrigate the intestine after washing, check if there is any damage, and tie it according to the caliber and specifications of the intestine.
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。
8, salting and wrapping: sprinkle salt on pickled casing. After drying the water, it will be wrapped into a finished product.