Process flow, characteristics and comparison of Chinese and western meat products

At present, the processing of Chinese meat products is traditional, such as cold curing, smoking and oven baking. , mainly traditional pickled products or local specialties (such as Jinhua ham, Dezhou braised chicken, etc.). ), while western-style meat products are generally industrialized. The general processes are: thawing raw meat, preliminary finishing, salt water injection, vacuum rolling, pickling, oven cooking, smoking and drying. Cutting and packaging or whole packaging.

But the details are still complicated and can be discussed in private.

This level 7 guy doesn't know where to copy and paste.