Instant Noodles, beer, canned fruit, canned fish, glass bottles, soda, enamelware, sausages, and biscuits packaged in tin boxes.
Luo Chong wrote down the projects related to the food industry one by one on paper, then pondered for a moment before suddenly remembering something else.
"Ah, right. There's also luncheon meat!"
As a representative product of the food industry, how could they possibly do without luncheon meat? Since it was a product the Han Tribe could make with its current technology, Luo Chong had racked his brains before finally recalling it.
Some people might not know what luncheon meat was. Put simply, it was a kind of canned meat, mainly made from pork or mutton and processed into a block of ham sausage. Well, that was more or less how it could be understood.
The method of making luncheon meat was actually very similar to that of ham sausage. The only difference was the packaging. Ham sausage was stuffed into casings, while luncheon meat was packed directly into tin cans.
The specific process was to debone pork or beef first, then grind the meat and fat separately into minced meat before mixing them together in the proper proportions. Seasonings and flour or starch were added, along with red yeast powder for coloring—a powder made by grinding red yeast rice. Once added, it turned the meat mixture pink.
After the meat mixture had been prepared, it could be packed into cans. The cans, meat and all, were then placed in a steamer and steamed until cooked. Next, the tin lids were sealed on, and finally the cans were placed in boiling water for high-temperature water-bath sterilization and disinfection, extending their shelf life.
Luncheon meat made this way was essentially canned meat. It could be taken out and eaten directly, sliced and fried