1, process flow: Material selection → Thawing → Dressing → Pickling → Dressing → Quick freezing → Packaging → Storage 2, job requirements: 2.1 Selection of materials: raw materials used chicken and chicken breast cartilage, must be qualified by the inspection and quarantine and quality control personnel inspection products, requiring no blood, no broken bones, no hair and other impurities. 2.2 Thawing: Thawing at room temperature during thawing at 18°C, the thawing rate is 50% in summer and 70% in winter. The product center temperature is required to be -2°C to 2°C, the surface temperature is below 8°C, and the thawing time should not exceed 18 hours. 2.3 Dressing: Chicken breast chondrocytes were cut into pieces, and each piece of chicken breast cartilage was cut to a size of 2 to 3 pieces depending on its size. Each piece was required to have approximately the same weight. Cut chicken pieces, the direction of the meat fiber as the length direction of the meat pieces, and each piece thickness ≤ 5mm, width ≤ 15mm, requires finishing meat temperature ≤ 10 °C. 2.4 Pickling: The trimmed chicken meat, chicken breast cartilage, and water are crushed with rinsing aids into a tumbler for 50 minutes. The degree of vacuum is -0.08 MPa. 2.5 Strings: Strings should be boiled with boiling water for 5 min before sterilizing. Wear a skewer and put chicken pieces and chicken breast cartilage pieces on bamboo sticks. Each chicken breast cartilage must be sandwiched between two chicken pieces. Do not wear in the head and tail position of the bamboo sticks. The whole skewer must not be exposed before the request. If it is a knife handle, it should be strung to the handle. If it is a common bamboo stick, the 50mm-35mm signature should be left exposed. The well-worn flesh is layered and placed in trays. Each dish must not be more than 2 layers. Each layer is separated by a plastic sheet. The flesh in the same layer must be placed in a uniform direction and must not be squeezed. Single string weight requirements are as follows: 20cm knife handles: 382g/string. 2.6 Quick-freezing: Quick-freeze the frozen meat by placing it in a quick-freezing warehouse. Quick-freeze at -30°C until the flesh is connected to form a hard mass. When the center temperature is ≤-18°C, the quick-freezing is completed. 2.7 Packaging: Quick-frozen flesh is connected to the packing room for rapid packaging. The used plastic cloths must be washed after being thawed before they can be used again. The printing date of the product packaging bag is standardized, clear and accurate. The product does not need to be vacuumed. The backlog time in the packing room shall not exceed 0.5 hours. Products that cannot be packaged in time must be returned to the freezer to maintain the temperature. The packing room requires ambient temperature ≤ 18°C. 2.8 Storage: Store in a -18°C bank. The center temperature of the product must be less than -18°C when shipped. Xi'an JCF Herb Technology Development Co., Ltd , https://www.jcfherb.com