Natural casing processing is a traditional ethnic handicraft industry in China, and it has been in China for hundreds of years. At the beginning of the founding of New China, it was China’s traditional export-oriented foreign exchange products. Since the reform and opening up, the natural casing industry has made great progress. At present, there are thousands of natural casing processing enterprises in China, employing more than 100,000 people, and earning more than US$1 billion in annual exports. In 2017, it reached a record high of 1.348 billion US dollars. The natural casing industry has played an important role in transferring rural affluent labor and increasing farmers' income. Figure 12018 is the 40th anniversary of the reform and opening up of our country, which coincides with the 20th anniversary of the establishment of the Natural Shell Association of China Meat Association. On September 18, 2018, the 20th Anniversary Celebration of the China Meat Association Natural Casing Branch and the 2018 General Assembly were held in the Beijing New Century Nikko Hotel. More than 200 representatives from natural casing enterprises from all over the country attended the event. Figure 2 Vice President of the World Meat Organization,
2017.7 months to meet the inspection of the Ministry of Agriculture, Forestry and Fisheries of Japan
The evaluation of the quality of the casing is a systematic project. The following "quality evaluation 14" can be reasonably used as the basis for the evaluation of inferior superiority. 1. Barrier of casing: refers to the degree of barrier to oxygen, water vapor and aroma. Good barrier prope
It is also important that the use and storage methods of the casing are appropriate for the action of the casing. The storage environment of the casing is generally required to be stored in a dry, ventilated, dark place below 25 °C. How to use it please follow the recommended method of the casing factory. Improper use can have a negative impact on the quality of the sausage. 1 The casing is bruised before use or during use. In severe cases, the casing may burst during the enema or during the sterilization process. The lighter may cause the barrier structure to be degraded during the storage or sale of the sausage. Oxidative deterioration or bacteria entering the interior of the sausage causes the sausage to become corrupt and lose its edible value. 2 The storage of the casing under high temperature and humidity conditions will cause the sausage to deform, reduce the shrinkage rate, and change the specifications. 3 Long-term storage of casings, due to incomplete storage conditions, will deform the casing and cause losses. The general recommended shelf life is 3 months.