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 bleach: soak the original intestine in 28-33 hours of warm water for 18-24 hours. When soaking, the intestines should be filled with warm water.

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 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、灌洗：灌水冲洗刮后的肠衣，并割去破损部分。

3. Irrigation: irrigation, irrigation, scraping casings, 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, the amount of code: sheep casings by caliber size is divided into six road: a road more than 22 mm, two mm 20-22, three mm 18-20, four 16-18 five mm, 14-16 mm, 12-14 mm six. One to five road, each not more than 18 sections, six road each for no more than 20 knots, each section is not less 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: divide the casing to spread out, sprinkle with salt, and then put it into the bucket or jar placed in the bamboo sieve, pickled for 12-13 hours, Lek out of salt water.

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 washing: after the brine casing wrapped, that is, "light sausage" semi-finished products. Soak the intestines in clean water and wash them again and again. (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, shunt and distribution code: in the light after the intestinal irrigation, check whether there is no damage, according to the diameter and specifications of the casing shunt.

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, marinated intestines and wrapped in: in the shunt of the casing on the salt, pickled. When the water is drained, it is wrapped again into a "net gut" product.