pork ribs (pork belly) 5 g

white sugar 2 g

salt 125 g

soy sauce 15 g

white wine 1 g

star anise 1 g

cinnamon 1 g

pepper 1 g

Cantonese bacon. Require uniform tolerance, neat knife work, uniform thickness, no hair on the skin and no spots. After cutting into strips, on the right side of the top hard fat, the oblique knife penetrates the skin to make a small hole of .3 to .4 cm and put on hemp rope for hanging.

2. salting: the strips are washed in batches in a container with a unit of 25kg. Soak the hard fat with warm water of -5℃ first, then wash the floating oil on the strip blank, drain it on the filter plate, and then mix it in the west according to the regulations. When mixing materials, the bacon blank should be put in the container first, and then the ingredients such as sugar, salt, soy sauce, sodium nitrate and white wine should be mixed evenly, poured into the cylinder, mixed evenly by hand, and turned up and down every 2 hours to make the feed liquid penetrate into the strip blank as much as possible. Grades and specifications must be distinguished when curing to ensure quality. Marinate for 8 to 1 hours to buckle the rope. The rope head should be buckled in the hole, and the length should be neat. If it is found that the curing time is insufficient, it can still be put into the curing tank to be cured until it is completely out of the tank.

3. Baking: After curing the bacon blank, the bamboo can be opened. Each bamboo pole can be hung about 5 kg and sent to the drying room. Bamboo poles should be arranged neatly, and the distance between each pole should be 2 to 3 cm. After entering the drying room, the asbestos curtain should be put down immediately. The drying room temperature is kept at 45-5℃, and the temperature starts to be high, and then gradually decreases. Correctly mastering the drying room temperature is the key to determine the quality of finished products. Operators often check the wet and dry degree of the meat blank. If the temperature is too high and the firepower is too strong, too much oil will drip, which will affect the finished product rate. If the temperature is too low, it is prone to sour taste, and the color is dark, affecting the quality. When baking, you should distinguish the grades to avoid confusion. After about 14 hours in the drying room, the bacon blank can be raised to the second floor to continue baking according to the drying condition of the strip blank. When the floor is raised, the positions of the inside and outside bamboo poles are exchanged, so that the strips are evenly heated, and then they can leave the house after about 24 hours. When the finished products leave the house, they must master the advanced and then leave the house, distinguish the levels and leave the house in batches. And check whether it is dry. If impurities, white spots, burnt spots and mildew spots are found on the surface, they should be removed for other treatment.