Salt&Iron Food Group, immersed in a splendid journey of elegance for two decades, is a non-family-owned enterprise dedicated to the research, development, production, and sales of frozen semi-finished food ingredients. The group proudly oversees three major manufacturing bases: Jiangsu Yuheng Food Co., Ltd., Jiangsu Salt&Iron Food Technology Co., Ltd., and Jiangsu Shijing Mill Food Co., Ltd., collectively forming the formidable entity known as Jiangsu Salt&Iron Food Group.
Jiangsu Salt&Iron Food Technology Co., Ltd., stands out as a gem within the group. It is a place where the essence of history and culture converges with modern technological achievements. With traditional craftsmanship and cutting-edge technology harmoniously blended, this site spans approximately 100 acres of land, accommodating a magnificent structure of 39,441 square meters. It houses a production line with a daily output of 350 tons, boasting an annual production capacity exceeding one hundred thousand tons and an annual output value reaching six billion yuan. More impressively, the company boasts an experienced research and development team, dedicated to continuous innovation for the delivery of delectable and healthy culinary delights to esteemed customers.
Committed to continuous innovation, providing customers with a variety of delicious and healthy food choices.
Cooperative suppliers include leading domestic enterprises such as Shengnong, Xiantan, Liuhe, directly procuring raw materials with full traceability throughout the entire process.
Equipped with automated production lines, a six-stage automatic temperature control thawing system, and real-time alarms to ensure the quality of thawed raw materials. It features a large-scale cold storage with a storage environment of minus 18 degrees Celsius, as well as imported compressors and vacuum kneaders to fully ensure product quality. The multifunctional physical and microbiological testing center acts as a guardian for food safety.
Using automated production lines to reduce manual operations, minimizing food safety risks. Employing an all-weather electronic monitoring system for comprehensive monitoring of the production site around the clock, ensuring the effectiveness of food protection work.
Strictly following domestic and industry standards, and obtaining ISO22000 food safety management system certification and HACCP quality control system certification. The entire process adheres to GMP good operating practices, chemical analysis, and testing methods.
The company has an experienced quality control team, implementing complete control from raw material inspection to finished product shipment.
2-10 year old children's sensory ability training
The proportion of bones in the pork chop industry with bones is calculated uniformly as follows: net weight of pure bones ÷ total weight of the whole pork chop with bones (meat+bones+normal fat on the surface, excluding trimming and crushing materials). It is the most core acceptance indicator for pre packaged dishes, catering procurement, and group meal supply chains.
2026-09-21
Selection: Pork front leg meat (with meat sandwiched in the front), the most commonly used stir fried meat in Hunan restaurants, with a fat and lean texture of 37%, with a little thin fascia. After stir frying over high heat, the meat is fragrant, chewy, and not easy to burn. The oil and fat come with the pot air, making it the standard choice for rural flavors.
2026-09-16
Version 1: Steamed Fresh Meat Roll (Fresh and tender, not greasy, light mouthfeel) Ingredients: pork belly/pork belly slices, carrots, enoki mushrooms, shiitake mushrooms; Seasoning: light soy sauce, a little oyster sauce, white pepper, ginger powder, a little starch.
2026-09-08
Taste level 1. High flavor acceptance: Black pepper has a rich and spicy aroma, with a hint of saltiness and spiciness. It is not overpowering and suitable for the general public, and can be accepted by people of all ages; There is no excessive fishy smell, suitable for the taste of most people.
2026-09-01
1、 Pig spine pretreatment 1. Choose the pork spine and remove the white fascia on the surface. If the fascia is not removed, it will become hard and difficult to bite after frying. 2. Cut coins into large pieces with a thickness of 4-5mm, not thinner than 3mm, as they will dry up after frying; Too thick and unfamiliar inside. Cut against the texture and eat without filling your teeth
2026-08-25
1、 Appearance and Form 1. The shape is an irregularly sized small piece of chicken that resembles popcorn and is independently dispersed without sticking together; 2. The outer skin is golden yellow with natural scale texture, and the coating is thick, thin, and suitable, without heavy clumping; 3. The single size is compact and does not require cutting, making it easy to grab and consume.
2026-08-17The proportion of bones in the pork chop industry with bones is calculated uniformly as follows: net weight of pure bones ÷ total weight of the whole pork chop with bones (meat+bones+normal fat on the surface, excluding trimming and crushing materials). It is the most core acceptance indicator for pre packaged dishes, catering procurement, and group meal supply chains.
2026-09-21Selection: Pork front leg meat (with meat sandwiched in the front), the most commonly used stir fried meat in Hunan restaurants, with a fat and lean texture of 37%, with a little thin fascia. After stir frying over high heat, the meat is fragrant, chewy, and not easy to burn. The oil and fat come with the pot air, making it the standard choice for rural flavors.
2026-09-16Version 1: Steamed Fresh Meat Roll (Fresh and tender, not greasy, light mouthfeel) Ingredients: pork belly/pork belly slices, carrots, enoki mushrooms, shiitake mushrooms; Seasoning: light soy sauce, a little oyster sauce, white pepper, ginger powder, a little starch.
2026-09-08Taste level 1. High flavor acceptance: Black pepper has a rich and spicy aroma, with a hint of saltiness and spiciness. It is not overpowering and suitable for the general public, and can be accepted by people of all ages; There is no excessive fishy smell, suitable for the taste of most people.
2026-09-011、 Pig spine pretreatment 1. Choose the pork spine and remove the white fascia on the surface. If the fascia is not removed, it will become hard and difficult to bite after frying. 2. Cut coins into large pieces with a thickness of 4-5mm, not thinner than 3mm, as they will dry up after frying; Too thick and unfamiliar inside. Cut against the texture and eat without filling your teeth
2026-08-251、 Appearance and Form 1. The shape is an irregularly sized small piece of chicken that resembles popcorn and is independently dispersed without sticking together; 2. The outer skin is golden yellow with natural scale texture, and the coating is thick, thin, and suitable, without heavy clumping; 3. The single size is compact and does not require cutting, making it easy to grab and consume.
2026-08-17
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