Traditional Chinese Original pork: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Original pork. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 7241 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Original porkProcess flow Acceptance of raw materials → brushing → thawing → cleaning → scraping → segmentation → deboning and peeling → processing and inspection → cutting into pieces → re-inspection and grading → mixing and canning → total weight → sealing → sterilization and cooling → wipe the cans and put them into storagePreparation method 1. Raw material selection: (1) Pork: Use healthy pigs from epidemic-free areas, which have been inspected by veterinarians before and after slaughter and are accompanied by certificates of conformity. The fat layer (referring to the thickness of the fat layer of the slaughtered pig after removing the skin from the front of the sixth vertebra parallel to the middle of the sixth and seventh ribs) is 1 to 3 cm. Pork must be cooled to remove acidity. Breeding pigs, sows that have given birth to piglets, yellow-fat pigs and twice-frozen or poor quality pork are not allowed. (2) Pigskin: Taken from fresh or well-refrigerated pigskin that is in good health and free of hair, ulcers and dense red spots. (3) Table salt: dry and white refined salt, …
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Lei Cheng
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