Process flow: raw material selection and renovation → brine injection → low-temperature rolling → baking → cooking → smoking → cooling → finished products. Raw material selection and trimming. Choose the hind leg of the sheep that has passed the hygienic examination, remove tendons, congestion, broken bones and visible fat, blood vessels, and residual hair, and cut the meat into 1 to 2 kilograms of meat. Saline injection. Calculated according to 100 kg of raw meat injected with 25 kg of saline water, water 100 kg, salt 13 kg, sugar 6 kg, special compound sodium phosphate 1 kg, sodium nitrite 1.5 g, sodium erythorbate 45 g, nicotinamide 45 g, monosodium glutamate 0.75 Grams, compound spices 1 kilogram. When preparing brine, use a stainless steel container, add the above ingredients into brine at 5~7°C, mix, dissolve and set aside. The widely used brine injection machine is a step type, and its injection volume, penetration, and delivery speed of the meat pieces are all adjustable. The injection volume is generally not more than 25%, the salt water temperature is 5~7°C, and the meat piece temperature is 4~8°C. The salt water should be stirred well and the bottom of the container should not contain precipitated additives such as spices, soy protein, carrageenan and the like. Be careful to clean the filter when it is injected to prevent clogging. After the injection, weigh the meat and calculate the injection volume. Tumbling massage. The tumbler should be placed in a cold store at 0~5°C. The injected meat pieces should be placed in a tumbling machine. The meat pieces should be tumbled in the machine and the salt water should be combined with muscle protein by mechanical action. The tumbling kneading method uses intermittent tumbling, rolling for 10 minutes every hour (clockwise for 5 minutes, counterclockwise for 5 minutes) and stopped for 50 minutes. The total time is 24 hours. The temperature of the meat pieces during kneading must not exceed 7°C. The kneaded good meat pieces are plastic, and the meat pieces are soft, the fingers are easy to insert, the meat pieces are bright, and there is a thick layer of protein sticky material and the hair color is even. On the rod. Roll the kneaded meat pieces with string ropes and hang them on the rods. Do not squeeze them. In order to increase the color variety, spices such as cumin powder can be evenly sprinkled on the surface of the meat before the upper bar, and then put on the bar. bake. Put the meat into a preheated multi-purpose smoke oven. Into the hot dry air, the temperature was controlled at 75 °C, baking time 1 hour, the surface protein of the meat block coagulation. Cooking. Steaming, temperature control at 85 ~ 90 °C, cooking 1.5 hours, the center temperature of the meat can reach 72 °C. Smoked. After cooking, open the door and emit moisture to remove moisture. After the surface of the piece of meat is dry or a layer of film has just been formed, the furnace door is closed, smoke is introduced, and heat is smoked. The temperature is maintained at 60~70°C and the smoking time is 0.5~1 hour. By smoking, the product's color and flavor are improved. Smoked wood is preferably made of hardwood containing less resin, and wood or sawdust containing many resins may not be used. Qian'an City Agricultural Information Center