Storing inspection : All the ingredients’ quality is inspected by an inspector, in accordance with the inspection criteria (an adequate amount of products that pass the inspection are loaded and kept refrigerated or frozen in a storage room)
After the storing inspection, foreign substances that are mixed in the stored ingredients are sorted → washed → cut → and measured.
dumpling skin dough
We use flour that is stirred, vacuumed, and rolled to make the skin.
dumpling filling mixture
Foreign substances are sorted out, washed, cut, and measured. Afterward, vegetables, pork, and all kinds of seasonings are mixed to make the dumpling filling mixture.
The dumpling filling and skin are used to shape the dumplings in accordance with the mold. Different weights are used to make the products.
The molded dumplings are aligned on a NET C/V and passed through a steamer to allow the steam’s heat to cook and sterilize the products.
The steamed products are rapidly frozen in a freezer to keep the product quality at its best state.
The frozen products are x-rayed to detect the presence of foreign substances.
Automatically measuring the weight and packaging (sealing) the printed bags.
Detect metals in automatically measured and packaged products, and automatically check their weight.
Packaging into boxes in line with the number of bags.
storing and shipping
The packaged products are transported to a product warehouse (below -18℃), loaded, kept on racks, and shipped.