① ingredient standard: main ingredient: 5 kg lean pork. Accessories: refined salt 125g, colorless soy sauce 50g, white sugar 700g, sorghum wine 125g, red rice flour 50g, spiced powder 10g, and trace sodium nitrate.

② Processing method:

Material selection and finishing: select qualified pig hind leg lean meat, clean it after trimming and drain water. Then send it to the cold storage for quick freezing. When the central temperature reaches -2℃, take it out of the warehouse and cut it into 2 mm thick slices with a slicer.

Mixed pickling: salt, soy sauce, sugar, sorghum wine, red rice flour, spiced powder, sodium nitrate, etc. Mix well in proportion, add pork slices, stir well and marinate for 30-40 minutes. In the meantime, it is stirred every 10 ~ 20 minutes.

Roasting: first coat the iron net with a layer of vegetable oil, put the marinated meat slices on it and smooth them. Sending into a drying room, and baking at the temperature of 40-50 DEG C for about 30 minutes. When the sliced meat becomes hard and reaches 7-8 maturity, lift the sliced meat and bake it for 30-40 minutes until the sliced meat becomes hard and brittle. After thorough cooling, it is cut into rectangular slices according to certain specifications, which is the finished product.

Product features: the slice shape is neat, the specifications are consistent, the color is rosy, hard and crisp, and the taste is delicious.