IGNOU BPVI 27 2017 2018 - Describe the steps of casing preparation.

Question

Describe the steps of casing preparation.

25 Aug 2017

Answer :

Word Count : 460

Preparing Natural Casings

For casings packed in salt:

Step 1: Rinse salt from casings with fresh water.

Step 2: Soften by soaking in fresh water at room temperature (approximately 21ºC{70ºF} for 45 minutes to one hour). When hanks are placed in water, gently hand massage them to separate the strands and prevent dry spots, which may adversely affect the stuffing process. Dry salt packed casings should be soaked for 12 hours or more.

Step 3: Take casings to stuffing table. Place in bath of fresh water. This water should be warmer to render a little of the natural fat on the casing. This will help to allow the casing to slide from the stuffing horn more readily.

Step 4: Pre-flush the casing by introducing water into the casings and allow to run through the casing. This will also facilitate getting the casing onto the filling horn and moving the casing smoothly during the filling process.

For sheep casings in a Pre-Flushed Wet Pack:

Goods are packed in brine with lesser amounts of salt. Required only Step 3 and 4.

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