Long intestine

Types of Long Intestines

The long intestine, or large bowel, has various functions and is made up of distinct parts, such as the cecum, colon, rectum, and anus. On the other hand, animal long intestines are food processing equipment used to manufacture sausages, especially in European cuisines where sausage is considered an essential part of the diet. Intestinal wrigglers are the outer membranes of the small intestine of livestock, such as cattle, pigs, sheep, and horses. Artificial intestines for sausages are typically made of plastic.

Intestinal wiggly bones are still used today to make many different kinds of processed foods, such as:

• Hot dogs in a bun
• Sausages that are sold under different brands in supermarkets
• Breakfast Links
• Fried Boiled Links
• Country Sausages
• Sausage Patties
• Sausage and Egg Sandwiches

Some people have even questioned whether sausages are made from human intestines. This is entirely false and has no basis in fact. When it comes to using animal parts for food, health regulations and standards are of utmost priority in order to keep consumers safe.

Meat is not the only ingredient used to make sausages. Some vegetarian sausages are made with beans, tofu, and other ingredients. These do not require the use of any intestines.

The sausage industry has greatly advanced over the years to the point that long intestines are no longer the only thing needed to make sausages. Machines and technology are now being used to produce, seal, and process sausages and other linking products without the need for any intestines.

Intestinal wrigglers are the outer membranes of the small intestine of livestock, such as cattle, cows, pigs, sheep, and horses. Their use is limited to particular geographic areas where informed consent and knowledge are necessary to deal with the practices.

Artificial Long Intestines

Artificial long intestines for sausages are made from polyamide (nylon). These are called collagen casings and are closer to the real thing than synthetic ones, as they are manufactured using collagen protein from bovine or porcine gelatine. Collagen is well-liked because it can stretch and snap back into shape, making it a perfect choice for sausages with irregular shapes.

Synthetic sausage casings are made from polyester, a plastic often used in sausage production. These are cheaper alternatives to the long intestines needed to make sausages. These are commonly used in hot dogs because so many can be made for such a low cost.

Specification and Maintenance of Long Intestines

The long intestine has many distinguishing features, and with advances in technology, its processing and storage have become easier and more efficient.

• Length and Diameter: Long intestines are some of the longest natural casings, ranging from 50 to 100 meters or more. Some natural long hog casings can even reach up to 1,500 meters! When linked together, they have a diameter of about 35 to 45 millimeters. When filled with food, they are thicker and can be used to make products like 'bangers' or sausages.
• Quality according to the Age of the Animal: The quality of long intestines mainly depends on the age of the animal from which they are derived (typically pigs). Young animals produce more supple and fragile casings, while older ones yield thicker, heavier ones. For example, in many places around the world, when trying to make an authentic 'banger,' one would ideally want a long hog casing that comes from young animals.
• Cleaning and Preparation Process: Modern cleaning and preparation methods for long hog casings involve the use of salt and vacuum machinery, producing a product that is both clean and hygienic. When heated to approximately 65°C and put through high-pressure tubes, fatty matter is extracted as a by-product, thereby purifying the intestine.
• Storage for Casings: When storing long hog casings for sale or use later, they must be salted heavily (about 25%-30% of salt to the weight of the casing) and packed tightly to preserve their freshness. Intestines must also be kept away from sunlight and any other types of heat sources. It is best to store them between temperatures of 2-12 °C with at least 70% humidity.

Some people may even be interested in how to stuff hog casings after getting their hands on some! Here is a quick guide:

• Soak the Casings: Before stuffing, the long hog casings should be soaked in lukewarm water for approximately 30 minutes so that they can become more stretchy and pliable.
• Prepare the Stuffing Tool: When using a sausage stuffer or a funnel for hog casings, it should be cleaned and assembled properly beforehand. Make sure the nozzle is smooth and large enough to fit the hog casing.
• Prepare the Mixture: Whether it is meat, seasoning, or other ingredients, this step should be done prior to stuffing the casing. The mixture should be blended well so that it can be evenly distributed throughout the casing. Ideally, one should prepare a mixture of about 5-7 pounds for every 1 foot of casing. Add water to make it stuffer friendly.
• Start Stuffing: The hog casing should be slipped over the nozzle of the sausage stuffer or funnel. Once the hog casing is secure, stuffing the casing should begin slowly. Be careful not to over-fill, as this can make the casing burst.
• Twist and Tie: Once the casing is filled, it should be twisted into links of desired size. Make sure to tie the ends so that the mixture does not come out.
• Repeat: The above steps can be repeated until all of the hog casings are used.

Scenarios of long intestines

Long intestines are used in different scenarios and applications, mainly in the food processing and poultry industries.

• Measurement and scientific research

  Long intestines are valuable for veterinary and human medicine. The organs aid in human medical and veterinary research. Veterinary medicine can use long intestines to study animal digestion and disease. If there is an epidemic involving the animal's digestive system, veterinarians use the intestines to research and find out the cause. The research assists scientists in finding solutions before the disease spreads to humans or other animals.

• Food industry

  In the food industry, long intestines are cleaned thoroughly and used as natural sausage casings. High-quality sausages usually use natural sausage casings made from pig or cattle intestines. Therefore, manufacturers utilize these long intestines to create tasty products for consumers to enjoy.

  Moreover, in addition to sausages, long intestines can produce various specialty foods and regional delicacies. For example, gefilte fish uses fish intestines as casings, and haggis uses sheep's intestines as casings. Manufacturers create these products and sell them to different customers.

• Traditional medicinal practices

  In some traditional medicinal practices, long intestines are exploited for therapeutic attributes. For instance, some traditional medicines use cleaned pig intestines as a remedy for specific health problems like ulcers or gastrointestinal disorders.

• International trade and export

  China is famous for exporting livestock intestines to different places in the world. Wholesale buyers purchase the products in bulk to retail them in different markets. Chovm represents a good platform where international buyers can meet suppliers that provide livestock intestines for various uses as mentioned above.

  Intestines from pigs and ruminants represent valuable resources for the manufacture of food products such as sausages and specialty sausages.

How to choose long intestines

Several essential factors need to be considered before buying long sausage casings as they can have a considerable bearing on men's purchase decisions.

• Type of Intestine

  Both natural and artificial intestines have their advantages. One should always consider the advantage over the advantage where natural casings provide better taste and are more digestible to customers, while synthetic casings are more uniform and durable.

• Size and Calibration

  Intestines are available in different sizes and calibrations. Generally, long intestines are available in the following sizes: 26/28 mm, 30/32 mm, 34/36 mm, 38/40 mm, 42/44 mm, 46/48 mm. The size should be selected to suit specific sausages and customer preferences. One should do enough research before finding the right long intestine for sausages to match the target sausages' size, shape, and market demand.

• Quality and Strength

  The quality of the long intestine will determine sausage quality. Choose strong and dependable casings that are not easily torn or damaged during sausage stuffing.

• Preparation and Handling

  Natural long intestines require soaking and rinsing before use. If planning to use natural casings, choose those that are easy to prepare and handle. Synthetic casings are more straightforward to use and require less preparation time. Select them that have minimal preparation requirements for swift and efficient production if a speedy and effective production process is desired.

• Availability and Supply

  In bulk, long intestines are sold at wholesale. Supply and availability must also be considered and decided. While planning, ensure the supply chain guarantees consistent availability of high-quality long intestines to meet production requirements.

Q&A

Q1: What does a high-performance long intestinal machine offer?

A1: It offers a durable, stainless-steel construction, a flexible and adjustable beef intestine processing technique, high throughput and efficiency, simplified operation, and easy maintenance.

Q2: Can people still eat sausages if the synthetic sausage casing breaks?

A2: Yes, the synthetic sausage casing is designed to hold in the meat even if it breaks. Sometimes, sausages are packed that way to give them a traditional look.

Q3: Why are beef intestines so valuable in the food industry?

A3: They have a high demand for natural sausage casings, and their use in the food industry is expected to increase due to the expanding global consumption of sausages.

Q4: What are some of the recent advancements in long intestine machines?

A4: The development of automatic long intestine machines has improved production efficiency by reducing labor intensity and increasing processing speed. Enhanced machine design has improved the extraction rate of intestines, reduced waste, and increased yield.

Q5: Do all animal intestines get used for sausages?

A5: No, not all. Intestines from animals such as cattle, pigs, and sheep are preferred due to their size, thickness, and availability.