Raw materials and accessories \x0d\ Raw materials are all Parma-scented pig, weighing about 6-10 kg. \x0d\\ Recipe 1: 60-70 grams of salt, 120-150 grams of sugar, 20-50 grams of white wine, 10 grams of monosodium glutamate (MSG), 50-100 grams of sesame paste, 50-60 grams of nanmilk, 8-15 grams of five-spice powder, 5 grams of sodium nitrate, green onion, rice vinegar and maltose. \x0d\ Recipe 2: 45~55g salt, 200~250g sugar, 15g white wine, 6~10g monosodium glutamate, 100~150g sesame paste, 4 small cubes of bean curd milk, ginger, green onion, sesame oil and maltose in moderation. \x0d\ Recipe 3 Salt 40~50g, white wine 60~10g, sugar 200~300g, soy sauce 15~50g, MSG 5g, tofu curd 5~7 small cubes, 5 spice powder 6g, garlic paste 30g, shredded ginger, scallion and maltose to taste. \x0d\ 2 Processing Equipment \x0d\ scales, tablet, cauldron, special baking hook and oven. \x0d\ 3 Processing Technique \x0d\ Process: Slaughtering and Finishing of Raw Materials → Curing → Blanching, Hanging Sugar Coloring → Roasting → Finished Products. \x0d\ Raw material slaughter and finishing: slaughter and bleed, scald with hot water at about 65 ℃, pay attention to turning, take out and quickly scrape the hair, pay attention to scraping the black skin on the rough skin, rinse with water. \x0d\ From the mid-abdominal line with a knife to cut open the thoracic and abdominal cavity and neck meat, remove all internal organs and plate oil, pick out all the bones in the body, do not destroy the skin. You can also split the skull and spine, take out the spinal cord and pig brain, and pick out the 2nd to 3rd thoracic ribs and scapula. Cut between the ribs with a knife, and the thicker muscle parts are cut with a knife to make it easier for the spices to penetrate into the flavor. \x0d\ Curing: Mix all the condiments except rice vinegar and maltose, rub them evenly into the body cavity, and marinate in a curing room at 2~5℃. The time is 5~8 hours in summer and can be extended to 12~24 hours in winter. \x0d\ Scalding the skin and hanging the sugar color: The marinated pork billet is lifted and drained with a special long iron fork from the back leg through the front leg to the corner of the mouth. Then pour hot water at 90℃ over the pork skin until the skin shrinks and achieves a definite shape. Add a good amount of rice vinegar to the scalding water to make the skin of the roasted spiced pork crispier. \x0d\ After drying the water, brush the maltose water (1 part maltose to 6 parts water) on the skin surface, only 1 time, and it should be even, otherwise the skin of roasted spiced pig will have different shades of color. Finally, put it in a ventilated place to dry the skin. \x0d\ Roasting: Roasted in a hanging oven. There are 2 types of heat sources: electric or charcoal. Charcoal ovens are used for traditional processing, while electric ovens are generally used for factory production. \x0d\ will be scalded skin and has been coated with maltose drying pig billet hanging into the heated oven, the oven should have a stable oven temperature, and master the fire, roasting the normal oven temperature needs to be controlled between 160 ~ 200 ℃. Roasted for about 40 minutes, the pork skin began to turn color, will be moved out of the oven billet pinning, with a bamboo needle or steel needle from the skin piercing, evenly pierced all over the pig's body, can prevent the skin and meat separation. Then brush on 1 layer of oil (preferably with raw tea oil), the role of the skin of the fragrant pig fried crisp. Roast in the oven for 40 to 60 minutes, until the skin is crispy and reddish in color. Switch the position of the pork frequently during roasting so that it is evenly roasted. \x0d\ 4 Evaluation of the quality of raw materials and finished products\x0d\ The weight of raw materials and the results of the sensory evaluation of the products (roasted pork): the best quality of roasted pork is made by the Pama-scented pig with the weight in the range of 6~10 kg. The weight of the pigs below 6 kg is high in moisture content, the meat is not strong enough, the quality of the product is not good and the rate of the product is low; moreover, the weight of the pigs that are too small is low in the rate of slaughtering and the cost is high, so it is not suitable to be selected as the roasted pork. Therefore, it is not suitable to be chosen as raw material for roasted pork. 12 kg of weight or above, subcutaneous fat is generally more than 3 cm, fat loss during roasting, low product rate, and the greasiness of the product is strong, the flavor is not good, so it is also not suitable to be used as a raw material for roasted pork. \x0d\ The quality indicators of the finished product: ① sensory indicators: see Table 1; ② physical and chemical indicators: salt content (as sodium chloride) less than 4%; moisture content less than 35%; food additives in accordance with the provisions of GB2760. \x0d\ 5 Summary \x0d\ The best raw material for making roasted spiced pig is the Parma spiced pig whose weight is within the range of 6-10 kilograms. Its color, aroma and flavor are all good. \x0d\ Cured at a low temperature of 2~5℃, it is better than the traditional processing of curing at room temperature, its curing time is longer, more flavorful, and the raw meat is not easy to deteriorate, and the preservation time of the product can be greatly extended. \x0d\ Product out of the oven, hanging in a cool and ventilated place, placed in the time should not be too long (not more than 10 hours), otherwise the skin is hard and not crispy, should be packaged or sold in a timely manner.