2018 China New Design Makanan Frozen Food - Frozen Boiled Pork Slices – Huikang

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With a sound business credit, excellent after-sales service and modern manufacturing facilities, we have earned an excellent reputation among our customers across the world for Frozen Garlic Mashed Potatoes, Cooking Frozen Jacket Potatoes, Frozen Seasoned Potato Wedges, We always regard the technology and prospects as the uppermost. We always function hard to make terrific values for our prospects and give our customers far better products and solutions & solutions.

2018 China New Design Makanan Frozen Food - Frozen Boiled Pork Slices – Huikang Detail:

Product introduction	Raw materials come from slaughterhouses and export registration enterprises in China. Imported raw materials mainly from France, Spain, the Netherlands
specification	Slice and dice, wear a string
features	The ratio of fat to thin is 3:7, fat but not greasy.
Apply channel	Suitable for food processing, restaurant chain and other industries.
Storage conditions	Cryopreservation below -18℃

Encapsulated Freezing Method
The film-wrapped freezing method, the CPF method has many advantages: the film formed when the food is frozen can inhibit the expansion and deformation of the food; limit the cooling rate, the ice crystals formed are fine, and will not produce large ice crystals; prevent cell damage, the product can be thawed naturally ; The food texture tastes good without aging.
Ultrasonic freezing technology
Film-wrapped freezing method, UFT uses ultrasonic waves to improve the food freezing process. The advantage is that ultrasound can enhance heat transfer during freezing, promote ice crystallization during food freezing, and improve the quality of frozen foods. Various effects caused by ultrasound can make the boundary layer thinner, increase the contact area, and weaken the heat transfer resistance, which is beneficial to increase the heat transfer rate. Research on the strengthening of the heat transfer process shows that ultrasound can promote the nucleation and inhibition of ice crystallization Crystal growth.

High-pressure freezing technology
High Pressure Freezing. HPF uses pressure changes to control the phase change behavior of water in food. Under high pressure conditions (200 ~ 400MPa), the food is cooled to a certain temperature. At this time, the water does not freeze, and then quickly The pressure is relieved, and small and uniform ice crystals are formed inside the food, and the volume of the ice crystals will not expand, which can reduce the internal damage to the food tissue and obtain frozen food that can maintain the original food quality.

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We stay with the basic principle of "quality initially, services first, steady improvement and innovation to fulfill the customers" for your management and "zero defect, zero complaints" as the quality objective. To perfect our company, we give the goods while using the good high-quality at the reasonable selling price for 2018 China New Design Makanan Frozen Food - Frozen Boiled Pork Slices – Huikang, The product will supply to all over the world, such as: South Africa, Luxembourg, Iran, Based on our automatic production line, steady material purchase channel and quick subcontract systems have been built in mainland China to meet customer's wider and higher requirement in recent years. We are looking forward to cooperating with more clients worldwide for common development and mutual benefit!Your trust and approval are the best reward for our efforts. Keeping honest, innovative and efficient, we sincerely expect that we can be business partners to create our brilliant future!

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