Raw materials -> inspection and trimming -> ingredients -> curing -> drying -> inspection -> packaging -> finished products into storage. Finished product into the warehouse two, the operating steps and instructions

Raw material selection and trim

Selected by the livestock veterinary inspection of the three yuan pig in the middle of the party as raw materials, remove impurities, blood stains; raw materials trimmed to remove the ribs, diaphragm.

|2, curing

Raw meat trimmed for curing, curing between the temperature control at about 4 ℃. In the winter when the weather is particularly dry pickling room to increase humidity, specific practice is to keep the ground wet.

①preparation of marinade before marinating: according to the amount and proportion of the formula table indicated take salt, sodium nitrite, mix well; in addition to prepare a small amount of pepper.)

② first on the salt: raw meat surface coated with salt, to be uniform, full, to be raw materials out of the water loss, generally 24 hours after the addition of the second on the salt. (Note that the water should be poured out first when re-salting)

The second time on the salt: the surface of all the meat coated with salt, generally salted for 2-3 days.

After the raw meat is salted, remove some residual salt and salting ingredients from the surface, then put it into the oven to dry until the meat surface is golden brown.

4, inspection, packaging

The dried meat for inspection, meet the requirements of the product packaging; packaging to be used within the vacuum packaging, and then check whether the leakage, sealing irregularities, or sealing due to the temperature is too high leading to deformation, in line with the requirements of the outer packaging, outer packaging sealing is also carried out as the above test

5, finished goods into the warehouse

After the completion of the packaging inspection, meet the standards of the finished product boxed into the warehouse.