First, the ingredients standards:
Ingredients: One small piglet. Excipients: 75 grams of salt, 50 grams of dry sauce, 150 grams of sugar, 50 grams of southern flavor bean curd, 25 grams of sesame, 7.5 grams of five spices, onion, garlic, maltose, and a little different.
Second, processing methods:
1. Selection and preparation of materials: Choose a pig weighing between 5 to 6 kilograms, with thin skin and a plump body. Slaughter the pig in the usual way—bleed out, remove hair, take out the internal organs, clean thoroughly, and prepare the carcass as is. Then, split the spine from the inside of the buttock, being careful not to damage the skin or break its shape. Remove the plate fat and take out 3 to 4 ribs and shoulder blades from the chest area. Rinse the pig thoroughly with water and drain it well to remove any excess moisture.
2. Pickling process: First, fry the star anise and mix it with salt. Apply the mixture evenly into the pig’s abdominal cavity and let it marinate for about 10 minutes. Then, mix white sugar, dry sauce, sesame paste, southern milk, minced garlic, and chopped green onions in proportion and apply them to the inside of the pig. Next, brush the pig with a sweet syrup made from sugar and water. Use a special long fork to insert it through the hind leg and into the mouth. Then, scald the pig with hot water at 70°C to help tighten the skin, drain the water, and then apply a layer of maltose solution. Hang the pig in a well-ventilated area to air dry until the skin becomes taut and glossy.
3. Baking method: There are two common ways to bake the pig. The first method involves using an open hearth oven, typically made of iron. The fire is lit until the oven is red-hot, and the pig is placed on a fork and roasted over the flame. Start by baking the chest and abdomen for about 20 minutes. Insert wooden sticks into the abdominal cavity to support the structure, then continue roasting the head, back, chest, and sides. Make sure to use a needle to drain any excess moisture from the neck and waist areas. Throughout the process, brush oil onto the pig to smooth out any grease that has been released, preventing it from dripping and ruining the appearance. The second method uses a dark oven, similar to those used for roasting ducks or geese. Heat the oven to a high temperature, place the pig inside, and roast for approximately 30 minutes. When the skin begins to change color, remove the pig, smooth out the oozing fat, and continue roasting for another 20–30 minutes until the skin is perfectly crisp and golden.
Third, product features:
Crispy suckling pig, with a rich red color, crispy and fragrant skin, tender and juicy meat, and a delicious flavor that has made it famous around the world. This dish is not only a culinary delight but also a symbol of traditional Chinese cooking techniques passed down through generations.
Hydroxylamine Hydrochloride Basic Information
CAS: 5470-11-1
MF: NH2OH·HCl
MW: 69.49
Gadolinium Oxide Basic Information
CAS: 12064-62-9
MF: Gd2O3
MW: 362.5
EINECS: 235-060-9
Gadolinium Oxide Chemical Properties
Melting point 2330 °C(lit.)
density 7.407 g/mL at 20 °C(lit.)
storage temp. Storage temperature: no restrictions.
form nanopowder
color White
Specific Gravity 7.407
Water Solubility insoluble
Hexamethylenetetramine Basic Information
CAS: 100-97-0
MF: C6H12N4
MW: 140.19
EINECS: 202-905-8
Hexamethylenetetramine Chemical Properties
Melting point 280 °C (subl.)(lit.)
Boiling point 246.7°C (rough estimate)
density 1.33
storage temp. Store at RT.
solubility H2O: 1 M at 20 °C, clear, colorless
form Solid
Hydroxylamine Hydrochloride,Hexamethylenetetramine,Chloro Pre Tadalafil,Isopropyl Acetoacetate,Gadolinium Oxide
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