Bacon means “smoked bacon.” It is made from pork ribs through shaping, curing, smoking, and other processes, so it is also called smoked ribs. Bacon is an uncooked semi-finished product. The skin is oily, golden yellow, the cortex is hard, the lean meat is dark brown, and the flesh is bright after cutting. In addition to its palatable salty taste, its flavor also has a strong smoky aroma. It is a meat product that is widely used in Western food, and is generally used as a raw material for a variety of dishes to enhance flavor and color. Sometimes it can

Quick-frozen meatballs generally refer to spherical foods made with chopped meat as the main ingredient. They are usually quick-frozen formed by steaming or deep-frying mixed flavored meat materials. The product varieties mainly include fish balls, pure meatballs, mushroom balls, beef balls, beef tendon balls, sandwich meatballs, fried beef balls, etc., which are stored and transported in the cold chain. 1. ProcessingFlow: Raw and Auxiliary Material Pretreatment → Beating → Forming → Low-Temperature Pre-cooking → High-Temperature Cooking → Water Cooling → Air Cooling → Selection → Quick Freezing → Bagging, Weighing, Sealing → Metal Detection → Coding → Packing, and Storage →

1.The Role of Seasoning 1.1. Yeast Flavor: (chicken flavor) enhances aroma, freshness, crispness, expansion, more astringent 1.2. Ethyl Malt Powder: solid aroma, flavor enhancement, sweetness, more bitterness 1.3. Chicken Flavor: (both in bag and bucket) to enhance the umami taste. (Be careful to put less, more will be sour) 1.4. Beef Flavor: (bag and barrel) to enhance flavor. (Be careful to put less, more will be sour) 1.5. Chicken Powder: (bucket) is better than ordinary chicken essence, 20 times the freshness of ordinary chicken essence 1.6. Curry Powder: Mainly play the role of flavoring and seasoning 1.7. Sand Ginger Powder:

1. Brief Introduction Beef is low-cholesterol, low-fat, delicious, and rich in many nutrients, which is very popular among consumers. A type of low-temperature meat product represented by beef ham, its heat sterilization temperature is lower than 120℃, and protein denaturation is moderate, which guarantees the nutritional value of meat products and its unique flavor and taste to the greatest extent. Therefore, low-temperature meat products are becoming more and more popular. Consumer’s favorite. In the processing of low-temperature meat products, marinating is an important process, which can effectively improve the color, flavor, and texture of the product. Traditional pickling methods take

Smoked products mainly include smoked bacon, fish, and soy products. Because of their unique flavor and long shelf life, they have been loved by consumers. Traditional smoked food mainly uses direct oxidation smoked materials to increase food flavor, improve color and make it have a longer shelf life. At present, a considerable part of the products on the market still use traditional smoking methods, but this method not only has high investment cost and long processing time, but also easily causes smoked foods to form toxic and harmful carcinogens such as polycyclic aromatic hydrocarbons. The advocated concept of a healthy environment