Production method: 1. Thawing: After the whales are fully thawed by soaking in cold water, they are washed with clear water one by one.

2. Treatment method: Cut the mucosa, ribs and blood vessels, blood stasis meat, discolored meat and contaminated meat with a knife, and cut them into 6 cm square strips with shredded pork (depending on the shape of the can).

3. Soaking: the ratio of whale meat to water is 1.0: 1.5, soaking time is 8 ~ 12 hours, stirring once every 15 ~ 20 minutes, and changing water once every 2 hours until blood stains are removed.

4. Pre-boiling: Boil with slightly boiling water for 25-30 minutes, subject to thorough cooking, and change the water every two pots.

5. Slice: Slice with horizontal lines, with a thickness of 0.5 ~ 0.8 cm and a length of 5 ~ 6 cm, and remove blood stasis and thick blood vessels.

6. Ingredients: ginger 1.3 kg, sauce color 4 kg, fennel 130 g, onion 2.6 kg, yellow rice wine 3.6 kg, sugar 8. 1 kg, refined salt 3.85 kg, pepper 40 g, agar 400 g, monosodium glutamate 700 g and water 73.

7. Method for making soup: according to the formula, put water, ginger, pepper, onion and fennel into a pot and cook for 20 minutes (fennel and pepper are wrapped in gauze), and then take out the seasoning; Dissolving agar, adding sugar, refined salt and sauce, boiling, and filtering; Finally, monosodium glutamate and yellow wine are added and stirred evenly, and the total amount is adjusted to 96kg.

8. Canning: No.860, net weight 256g, whale meat 150g (5-8 pieces per can), refined oil 10g, soup 96g (juice temperature above 80℃).

9. Exhaust and sealing: exhaust sealing: the center temperature is above 80℃. Pump seal: 450 ~ 500mm Hg.

10. sterilization and cooling: sterilization (exhaust):15' ~ 80' ~15'/18℃ cooling.

Sterilization (pumping): cooling at 20' ~ 80' ~15'118℃.