Reference Procedence:

1. Mix the soft candy powder with white granulated sugar in the ratio of 1:5 and spread the mix-up into the cold water and stir.
2. Boil and melt the mixture.
3. Add remain candy powder and glucose syrup,boilout it when 105-110℃,Then stop heating.
4. Add in reasonable amount of flavour and pigment and mix.
5. Pour and mold the shape. (the syrupy solution will be gelled up at around 50-60 degree Celsius with quick pace)
6. Dry it into the drying house under the 45℃ for about 4hours,then dry it in to drying house under the 55-60℃ for 36-48 hours.
7. Package the finished products.

Reference Procedence:

Referable Amount:0.5-0.8%, the more it is used the stronger tenacity the gelling agent will be.

1. Mix up everything involved, such as jelly powder, sweetener, sodium citrate, etc. Stir while pouring into the cold water.
2. Heat the mixture up to 60 degrees celsius, and add in the juice, then continue to heat the mixture up to 100 degrees celsius and keep the condition up to 2-3 minutes.
3. Filter before it gets cooled-down(120-160).
4. Add in citric acid, flour as well pigment etc when it goes down to 75-80 degree celsius.
5. Fill the bag with the final mixture and seal.
6. Pasteurize the final product in 85 degree Celsius water for 20-30 minutes.
7. Cool down by cold water, and dry it up naturally.
8. Package the finished products.

Reference Procedence:

Saline Injection - Select high quality pork, Slice it into diced meat, Keep the temperature in between 0-30 degree Celsius, Adjust the PH value with phosphate, Adjust the pressure of the injection machine, Do the injection of the saline water, Roll and knead the meat mixture for 18 hours under vaccum, Fill the mixture into the molding machine also under vaccum, Steam, Cool down and Packaging.

Roll and Knead under Vacuum-Slice the pork, Dissolve the salt, phosphate, sodium nitrite and VC Sodium into ice water under 5 degree Celsius, Add in the meat product powder and mix evenly, then Add in other ingredients except starch, Disperse it evenly, Pour the pork and all the ingredients above into the bucket for the Rolling and Kneading under vacuum for 20 minutes followed by staying still for other 10 minutes, Repeat the cycle for 18 hours and involve the starch during the 16th hour, Fill and Mold, Heat it to the stage which the core temperature meets the requirement, Freeze for preservation.

Reference Procedence:

1. Stir the white granulated sugar with suspensions, spread the mix-up slowly into the cold water, stir with heating up to 95 degree celsius or higher for 5-10 minutes.
2. Dissolve other ingredients by warm water and pour them into the mix-up by order. Filter the mix-up before it gets cooled-down through the 100-120 head filer.
3. Add in the acidulants when the temperature goes down to 75 to 80 degree celsius.
4. Insert the pulp or rice wine into the bottle followed by filling in the solution and seal the bottle.
5. Sterilization(85 degree celsius, 20-25 minutes).
6. Leave it alone overnight for cool-down, then shake it up evenly.

Reference Procedence:

1. Fully immerse the gelling agent into cool water, stir with heating up to 80 degree Celsius in order for it to be completely dissolved.
2. Add in pigment as well as flavor and mix.
3. Pour the mix-up into the container after it cools down to 65 degrees Celsius.
4. Rapidly cool down the mix-up to prevent enamel separation, and add in preservative if necessary.