Raw materials: 40kg pig lean meat, 20kg chicken breast, 50kg pig fat, 50kg ice water, 12kg modified starch, 0.6kg carrageenan, 3kg protein isolate. Seasonings: 3.2kg salt, 10kg sugar, 0.4kg MSG, 0.3kg pork essence powder, 0.2kg pork essence paste, 0.24kg meat flavor, 1.5kg glucose, 0.5kg Daqu wine, 0.2kg white pepper, HD-5 Extra pure ethyl maltol 8g. Additives: 0.3kg preservative, 0.1kg iso-Vc-Na, 0.6kg complex phosphate, 12g sodium nitrite, 7g monascus red, 3g allura red. Processing technology: 1. Soak the thawed fat in disinfectant for 1 hour for disinfection, and marinate with 3% salt for more than 72 hours. Pay attention to the marinating temperature to be controlled at 0-5 degrees, and subtract the salt used to marinate the fat when making ingredients. 2. After cooling the pork lean meat to minus 3 degrees Celsius, use a 6 mm grate to twist it, and use an 8 mm grate to twist the fat. 3. Add the pork meat and accessories into the tumbler, and then add 30kg of ice water. Evacuate to 0.08Mpa and work continuously for 2 hours. Chopping the protein isolate and carrageenan with 20kg of warm water using a chopping machine for 3 minutes, adding the minced fat, mix evenly at low speed, then add it together with the starch into a tumbler and vacuum it to 0.08Mpa and work continuously for 10 minutes. 4. It is better to use protein casings with a diameter of 22-24MM. Natural pig casings with a diameter of 22-24MM can also be used. 5. After hanging the rod, wash it with warm water and push it into the steam oven to steam at 82-84 degrees for 40 minutes. 6. Cool to room temperature in a ventilated place. 7. Vacuum packaging according to the specified weight. 8. Boil in water at 90 degrees Celsius for 10 minutes and quickly cool with cold water. 9. Quick freezing.