Chilled meat

The carcass after slaughter is quickly cooled to reduce the temperature of the carcass to 0-4 ℃ within 24 hours, and the fresh meat in the range of 0-4 ℃ is always maintained during the subsequent processing, circulation and sales. The meat is pre-cooled and acid-free, so that the meat has completed the "mature" process, so that the cold meat feels moist, soft and elastic, and the taste is smooth and tender.

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Hot fresh meat

Hot fresh meat refers to the fresh meat that is not cooled and processed after slaughter and is directly listed. It is a traditional pork production and sales method in my country, and it is also a fresh meat that has long been in line with the consumption habits of Chinese residents. It is usually slaughtered in the early morning and listed in the early morning, which has occupied the main fresh meat market in China.

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Frozen meat

Frozen meat refers to the meat that is pre-cooled after pig slaughter, then frozen below -18 ℃, and the deep meat temperature reaches below -6 ℃. After frozen meat, long shelf life. And after freezing, it still retains most of the color and flavor of fresh meat, so it is widely used.

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Meat processing

The company mainly has sausage, bacon, meat, meatballs, dumplings, bacon, roasted (in) suckling pigs and other cooked food deep processing products.

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