At present, the processing of Chinese meat products is relatively traditional, such as cold curing, smoking, oven baking, etc., mainly based on traditional cured products or local specialty products (such as Jinhua ham and braised chicken in Texas, etc.), while western meat products are generally industrialized, and the general processes are: thawing raw meat, preliminary finishing, salt water injection, vacuum rolling, pickling, oven cooking, smoking, drying, etc., cutting and packaging or whole packaging.

But specifically, it is still complicated and can be discussed in private.

This level 7 guy doesn't know where to copy and paste it.