NOVELTY - Processing soybean incense halogen pork, involves taking fresh or frozen qualified raw material pork, adding in pork, salt, D-sodium erythorbate, ginger powder, aniseed powder, pepper powder, lotus leaf powder and tea polyphenol, adding pawpaw protease, boiling, adding prepared brine, baking, adding soybean, white granulated sugar, monosodium glutamate, ribonucleotide, yeast extract, chicken soup powder, D-sodium erythorbate, and shallot and ginger, boiling, cooling, adding self seasoning oil, curry, seasoning, packaging, high temperature steam sterilizing and storing.    USE - For processing soybean incense halogen pork (claimed) useful for moistening the skin and delaying senility and for reducing blood fat.    ADVANTAGE - The method does not produce nitrite. The soybean incense halogen pork prepared by this method has high protein; maintains the pork and soybean nutrient contents; has low fat; is rich in nutrition; has delicious taste, mellow taste, at the same time is provided with functions of softening blood vessel, moistening the skin and delaying senility; builds body; supplements calcium; reduces blood fat and enhances activity; and has the function of replenishing kidney and strengthening spleen and stomach.    DETAILED DESCRIPTION - Processing soybean incense halogen pork, by boiling, preparing, packaging in vacuum, sterilizing and storing, involves: A) (1) taking fresh or frozen qualified raw material pork, then directly cleaning or unfreezing to clean, removing the surface and inside fat, lymph, blood vessel, blood stasis and dirt, cutting into blocks of 10 cm x 6 cm, then rinsing with clean water till there is no blood water separated out and zhejiang drying; (2) assign cleaned and zhejiang dried pork at normal temperature into the container, adding in 2-3 wt.% pork, 0.5-1 wt.% salt, 0.1-0.5 wt.% D-sodium erythorbate, 0.1-0.2 wt.% ginger powder, 0.1-0.3% aniseed powder, 0.1-0.3 wt.% pepper powder, 0.01-0.03 wt.% lotus leaf powder and 0.4-0.5 wt.% tea polyphenol, when adding a layer by layer, the first layer is a layer of meat of pickling material uniformly scattering at normal temperature for 10-20 hours; (3) washing pickled pork by clean water, adding by meat weight, pawpaw protease, stirring uniformly and standing for 10-15 minutes, then adding it into boiling water to boil for 10-20 minutes, taking the meat surface without blood silk out of the pan, cooling, where each boiler is changing water in boiling process continuously removing pre-boiling water surface of the foam; (4) a) adding the 0.1-0.3 wt.% pork of the step (3) into marinating, adding the prepared brine, adding clean water to completely submerge the pork, then adding 1-3 wt.% pork and 0.1-0.2 wt.% yellow wine, first boiling with big fire, and then keeping the halogen soup boiling, keeping adding water halogen soup cover pork, controlling the temperature at 90-110 degrees C for 40-50 minutes, every 7-9 minutes stirring one time block, in the process to skim off floating is prepared by the following components in floating halogen soup surface of the brine, a 1000 pts. wt. of the raw material meat brine comprises the following raw materials: 2-2.4 pts. wt. aniseed, 1.2-1.6 pts. wt. fennel, 1-1.4 pts. wt. cinnamon, 0.8-1.4 wt.% soybean group, 0.8-1.2 pepper, 1-1.4 pts. wt. Angelica dahurica, 0.2-0.5 pts. wt. clove, 1-1.4 pts. wt. tsaoko amomum fruit, 1-1.5 pts. wt. liquorice, 1-1.4 pts. wt. dried orange peel, 0.8-1.2 pts. wt. hawthorn, 0.8-1.2 pts. wt. medlar, 0.5-0.9 pts. wt. pepper, 0.3-0.8 pts. wt. galangal, 0.8-1.2 pts. wt. Shallot, 0.8-1.2 pts. wt. ginger, 0.5-0.8 pts. wt. meat bean, 0.3-0.45 pts. wt. galangal, 0.2-0.5 pts. wt. Fructus amomi, 0.2-0.4 pts. wt. Gynostemma pentaphylla, 0.1-0.3 pts. wt. sugarcane leaf, 0.3-0.5 pts. wt. Salvia miltiorrhiza and 0.6-0.8 pts. wt. Polygonatum; slicing the raw material medicine of each active ingredient into the bag, tightening bag, preparing brine involving: b) taking out the pork, placing in a clean pattern on naturally cooling to the room temperature; c) cutting the cooled meat, cutting into 5x 3x 0.8 cm with automatic slicing machine or cutting a sheet-like meat or meat slice 8x 0.8x 0.8 cm styrene-butadiene-shaped meat; (5) baking: adding the cut meat or diced into bottom paved with lotus leaf and orange of stainless steel plate, and baking a tray oven at 150-200 degrees C, for 30-50 minutes; B) selecting high-quality soybean beans, cleaning, putting into a pot, adding water and boiling, and adding 2-3 wt.% bean of the total weight of the salt in the water, 1-2 wt.% white granulated sugar, 0.3-0.6 wt.% monosodium glutamate, 0.5-0.6 wt.% ribonucleotide, 0.3-0.5 wt.% yeast extract, 0.1-0.3 wt.% chicken soup powder, 0.03-0.08 wt.% D-sodium erythorbate, and 0.1-0.2 wt.% shallot and ginger under the normal pressure after boiling by big fire, using slow fire to boil for 30-50 minutes, then taking out and naturally cooling; C) the soybean after completely cooling, adding into the 4-6 wt.% self seasoning oil, 0.1-0.3 wt.% curry, 2-4 wt.% seasoning, fully stirring uniformly, then according to a vacuum packing bag; (2) packaging a halogen-free pork or pork in the bag for bean putted in the bag, in a weight ratio of (7-6):(3-4), then carrying out vacuum sealing; (3) then carrying out high temperature steam sterilizing on the packed bean flavor halogen pork vacuum bag, at a steam temperature of 121 degrees C for 6-10 minutes; (4) after sterilizing the bean flavor halogen pork vacuum bag, insulating for 2-3 hours; 5) after heat preservation of vacuum packaging products, wipe off water, checking and packaging the qualified, according to the requirement, that is, the self-made oil is prepared by the following raw materials: 0-0.8 pts. wt. pepper, 0.2-0.4 pts. wt. pepper, 0.1-0.3 pts. wt. eight angle fennel, 0.1-0.3 pts. wt. small fennel, 0.1-0.3 pts. wt. corn poppy pollen, 0.1-0.3 pts. wt. Cinnamon, 0.4-0.6 pts. wt. shallot, 0.4-0.6 pts. wt. ginger, 9-11 pts. wt. vegetable oil, the preparation method is as follows: heating the plant oil to 80-90 degrees C, then adding water according to the proportion, pepper, anise, fennel, corn poppy pollen, Chinese cinnamon, shallot, ginger, frying with slow fire for 20 minutes, removing the spices, filtering and cooling to obtain the self-flavoring oil, where the seasoning material is prepared by the following raw materials: 0.05-0.1 pts. wt. edible essence, 0.1-0.15 pts. wt. pepper powder, 0.3-0.6 pts. wt. cooking wine, 0.2-0.4 pts. wt. fried barley, 2-3 pts. wt. self-flavoring oil, 0.01-0.03 pts. wt. sodium dehydroacetate, and 0.2-0.5 pts. wt. sodium erythrobate.