Teaching content of smoked sauce, stuffing and brine: 1. Preparation and storage technology of sauce jar: 2. Fumigation technology of cooked food; 3. Secret canned product formula (actual operation); 4. The production of canned secret brine soup (practical operation); 5. Description of stuffing formula (actual operation) and operation technology; 6. Smoked sauce: elbow, ribs, pork hands, tendon meat, chicken wings, chicken rack. Brine: goose head, goose wings, pork belly, large intestine, tofu, eggs, money belly, goose liver, pig heart, etc. Canning system: vermicelli sausage, sausage, wine sausage, pine nut tripe, golden silk roll, arhat tripe, dried sausage, etc. Note: The term is 65,438+00 days, and the tuition fee is 65,438+0,600. One-on-one teaching is available, and students can operate by themselves, so as to ensure that they can open their own stores after graduation.