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Manufacturing Equipment
1. Raw Material Receiving & Inspection
Production Process Details
・Supplier audits conducted in accordance with food safety standards.
・Each batch undergoes inspection for appearance, odor, temperature, and water activity.
・Batch numbering and traceability systems are established.
・Surimi, chicken, pork, and beef undergo low-temperature freshness control and hygienic receiving inspection according to product type.
Key Production Equipment
Chilling Room (0–4°C)
Receiving Inspection Station & Infrared Thermometer
Automatic Weighing System
Food Safety Testing Equipment (e.g., pH Meter, Water Activity Meter)
Automatic Weighing System
2. Surimi Processing
Production Process Details
・Slicing of Frozen Fish Blocks.
・Meat Grinding.
・Ingredient Blending, Seasoning, and Surimi Processing.
・All pre-processing areas are maintained under low-temperature conditions to prevent spoilage and bacterial growth.
Key Production Equipment
Frozen Meat Block Slicer
Industrial Meat Grinder
High-Speed Vacuum Bowl Cutter
Frozen Meat Block Slicer
3. Meat Marination
Production Process Details
・Accelerates and ensures uniform marination
・Improves meat texture and water retention
・Enables automated, high-efficiency operation
Key Production Equipment
Vacuum Tumbler
Vacuum Tumbler
4. Forming & Shaping
Process Details
・Forming, filling, and cutting are performed according to product requirements.
・Capable of producing balls, patties, strips, cubes, and filled products.
・Filling contents, wrapper-to-filling ratios, and product specifications can be customized.
・Product dimensions and weight are precisely controlled by automated equipment.
・The entire process is conducted under low-temperature conditions to ensure consistent and stable quality.
Key Production Equipment
Automatic Forming Machine
Cutting & Rounding Machines
Filling Machine
Automatic Forming Machine
5. Cooking & Forming
Process Details
・Forming and Extrusion (Automatic Forming)
・Boiling and Cooking / Precooking Stage (Critical Step)
・Cooling and Draining
Key Production Equipment
Continuous Cooking System
Continuous Cooking System
6. Rapid Freezing
Process Details
・Products are transferred immediately to the IQF freezing line.
・High-velocity freezing air at −35°C or below is applied to rapidly freeze the products.
・Rapid freezing minimizes the formation of large ice crystals and helps preserve product texture.
・Freezing time, temperature, and humidity are automatically recorded.
Key Production Equipment
Low-Temperature Spiral Freezer
Data-Monitored Freezing Temperature Control System
Low-Temperature Spiral Freezer
7. OEM Packaging
Process Details
・Vacuum packaging or automatic bagging is performed according to product requirements.
・Metal detection is conducted to ensure the products are free from foreign objects.
・Batch numbers, production dates, and traceability information are printed on the packaging.
・Packaged products are transferred to frozen storage until shipment.
Key Production Equipment
Continuous Vacuum Packaging Machine
Metal Detector
Heat Sealing Machine
Barcode & Batch Coding Printer
Continuous Vacuum Packaging Machine
8. Final Inspection & Cold Chain Logistics
Process Details
・Final inspections cover weight, appearance, flavor, fat content, and microbiological testing.
・Approved products are transferred to frozen storage at −18°C.
・Products are delivered through cold-chain logistics to maintain uninterrupted temperature control throughout transportation.
Key Production Equipment
-18°C Frozen Storage
Final Inspection Station
Cold Chain Logistics System
