Expressions :
Original intestine : After slaughtering livestock, its intestine is being pulled out and its contents evacuated. Then it’s being salted and divided to bunch of fifty-intestine. The intestine, producing in this process is called original intestine.
Sorting : To measure the diameter of intestines and control their quality in terms of defects like having hole, by intering water through of them, using special faucets and to divide the intestines into different categories is called sorting.
Hank : Every ninety meter of sorted intestine is called hank.
Calibre : The intestine’s diameter, according to mm., is called calibre. The sortman, entering water through the intestines, using a device called “Grade” which is divided to even number sorts the intestines according to calibre. The smallest calibre is 14/16 mm. and the biggest one is 28/30 mm..
Production Process :
1- “Original intestine” inters sorting workshop.
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2- In order to inter sorting phase the strings of fastend intestines are being undone and the salt is being washed.
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3- The sortman sorts the undone intestines.
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4- The sorted intestines are being divided into “Hank” , according to the category, and salted again.
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5- For producing sausage in the factories, meat dough along with additives inter the natural casing and undergo a stage of cocking.
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6- The prepared sausage are being packed and offered to the market for consumption.
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