Ingredients 1. Compound Bao (type A): 0. 1 kg.

2. Salt: 0.2kg.

3. Sugar: 0. 1 kg

4.I+G: Appropriate amount

5. Corn starch: 0.65kg.

6. Modified starch: 0.65kg.

7. Soy protein isolate: 0.3kg.

8. Pigment protection: 0.03kg.

9. Water: 4.5kg.

10. Protein glue: 0.05kg.

1 1. Onion: 1 kg

12. essence: 0.02kg

13. monascus red: appropriate amount.

14. Brittleness enhancer: 0.05kg.

15. Meat loaf king: 0.03kg.

16. Seasoned ethyl malt powder: appropriate amount.

Two. production process

1. Cut the fat and ligaments on the lean meat into diamond-shaped diced meat of about 2 cm, and mince the remaining lean meat, fat and onion together. After mixing, add a catty of water and grab it to fetch water. Then all the ingredients are mixed with three Jin of water, poured into the meat stuffing, stirred into a paste, and immersed for four hours.

2. Put one end of the plastic casing into an enema machine (or a big funnel) for filling, and the filling should be full. Where there are bubbles, deflate with a needle, every 200MM, and buckle at both ends.

Put the pot in cold water and cook for 20 minutes on low heat.

Luncheon meat

Lean meat of live pigs: 9kg (※ chilled meat or acid-discharged fresh meat) Fat meat: 1 kg.

Ingredients 1. Compound treasure (type A): one or two.

2. sugar: one, two, two

3. Salt: two or two

4. Protein glue: five dollars

5.I+G: Appropriate amount

6. Corn starch: six and a half.

7. Modified starch: six equal parts

8. Soy protein isolate: three pairs

9. Seasoned hexyl malt powder: appropriate amount

10. Water: one catty.

1 1. Bone soup: 3.5 kg.

12. Brittleness enhancer: five yuan

13. Pork essence: two yuan.

14. monascus red: appropriate amount.

15. Pigment protection: appropriate amount.

2. Production process:

1. Mince lean meat and fat meat together, add water after mixing, and catch water. Mix all the ingredients with bone soup, pour into the meat stuffing, stir into paste, and marinate for four hours.

2. Steam the marinated meat stuffing for 40 minutes.