Aquatic / livestock processing facility

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Processing facility
salt pond	The cut meat is soaked at 0 to 4 ° C for 18 to 24 hours to allow the additives to penetrate evenly.
Plate laying	Dry the pork loin evenly so that there are no holes in the pork loin.
Drying	Dried salt is dried in a drying oven at a temperature of 40 ~ 50 ℃ for 3 hours, then dried at 60 ~ 70 ℃ for 4 hours. At this time, the drying oven should be circulated to facilitate drying.
Air conditioning	Allow to stand for 4 ~ 5 hours at 30 ℃ for internal diffusion. (If you want to store dry bags, put them in a PE bag and refrigerate at -3 ~ -8 ℃.)