Meat mincer
* All stainless steel construction body * Stainless steel stuffing plate * Stainless steel auger & grinder head * With Non-slip rubber feet * Stainless steel meat tray * Built-in circuit breaker * Stainless steel knife * Heavy-duty handle for easy-carry * Stainless steel fine (4.5mm) plate and coarse (10mm) plate * Meat stomper
Microwave thawing is that use microwave energy penetrating rapid heating frozen products which temperature is  -42 to -18 ºC, make frozen food  inner and outer thaw at the same time and raised to -2 ~0ºCnot drip state. Microwave thawing equipment is currently the best thaw way in the meat industry.After thawing ,the color and taste of meat or seafood products is exactly the same with the before thawing, microwave thawing will not cause any damage and loss of the product, but because of different dielectric constant of ice and water ,therefore microwave thawing must be controlled below 0ºC, this means microwave thawing is suitable for any meat cutting further processing. Microwave thawing characteristic: 1). Fast thawing,high efficiency ; 2). Environmental and no pollution; 3). After thawing,product don't drop and cut easily ; 4). Ensure material nutritional, no corruption; � Usage : This equipment is used for defrosting frozen meat(beef,chicken,pork,duck etc ) ,aquatic products,meat products,seafood,poultry, egg products etc continuous processing system. � Differences of traditional thawing and microwave thawing: Traditional thawing Features: The water-soluble thawing method and natural thawing method thaw, energy mainly be passed by heat conduction, due to first heated surface of thermal conduction is material surface, frozen material surface is easy to generate water after heated so that the thermal conductivity will be lower and slow thaw speed . Microwave thawing features: Adopts 915MHZ microwave source.While processing, microwave penetrate material inside and outside ,heat at the same time, don't need heat conduction,it can be thawed with package, high speed, low energy consumption, environmental protection and health. Less operators needed while thawing, good working environment. This equipment is used for defrosting frozen meat,aquatic products,meat products,seafood,poultry, egg products etc continuous processing system. Thawing time can be reduced to 3~5 minutes from several days, adjustable temperature rising make the materials achieve the subsequent processing optimum temperature and the best structure state in a few minutes.
Introducing our high-quality fruit boxes, designed to ensure your fresh produce arrives in perfect condition. Our fruit boxes are made from premium, food-grade materials that are both durable and environmentally friendly. These boxes provide excellent protection and ventilation, keeping your fruits fresh during storage and transportation.
Introducing our premium pizza boxes, designed to deliver your delicious pizzas in perfect condition every time. Our pizza boxes are crafted from high-quality, food-grade materials, ensuring they are safe and durable. With sturdy construction and excellent insulation properties, our boxes keep your pizza hot and fresh from the oven to your customer's door.
Meat mincer The series of meat mincers (no. 5-32) is inside and outside brightly tin-plated. Having gone through the test of practical use, our mincers have been proved: the trusty product for their best quality. The suitable worm make the user to handle them with great ease. All parts can be easily assembled and taken apart for cleaning. 10pcs/carton, gross/net weight:27/25kg dimensions of carton: 55*35*30cm
PRODUCT: Garlic Granules A Grade DESCRIPTION: Pure garlic granules processed from dehydrated garlic APPEARANCE: Natural white Flavour: Typical of fresh ,clean, pungent INGREDIENTS: 100% Garlic PACKING: 12.5kgs/alu-foil bag x 2bag/Carton. SHELF LIFE: 24 month under recommended storage. STORAGE: Store in cool and dry area, sealed to minimized transfer and contamination. PROPERTIES: Moisture: Max.6% Sulphur dioxide SO2: Max. 30PPM Foreigh matter: None Additives: None Size: 5/10,10/20,8/16,16/26,26/40,40/80 mesh MICROBIOLOGICAL: Total plate count: Max 3,000cfu/g Coliforms: Max 100mpn/g E.Coli: Negative Yeast & Mould: Max 100cfu/g Salmonella: Negative
PRODUCT: Puff carrot flakes A grade DESCRIPTION: Fresh sound clean carrot which has been sorted, Cut to desired shape, Blanched and process by hot air dehydration. APPEARANCE: natural orange or red Odour:Typical carrot odour Flavour: Clean typical carrot flavour with no off flavour. INGREDIENTS: carrot PACKING: 20kgs x 2PE bag/Carton. SHELF LIFE: 18 month under recommended storage. STORAGE: Store in cool and dry area, sealed to minimized transfer and contamination. PROPERTIES: Size: 6*6*6mm Moisture: Max.7% Additives: 5% glucose MICROBIOLOGICAL: Total plate count: Max 50,000/g Coliforms: Max100/g E.Coli: negative Yeast & Mould: Max 100/g Salmonella: negative
PRODUCT: Puff carrot flakes A grade DESCRIPTION: Fresh sound clean carrot which has been sorted, Cut to desired shape, Blanched and process by hot air dehydration. APPEARANCE: natural orange or red Odour:Typical carrot odour Flavour: Clean typical carrot flavour with no off flavour. INGREDIENTS: carrot PACKING: 20kgs x 2PE bag/Carton. SHELF LIFE: 18 month under recommended storage. STORAGE: Store in cool and dry area, sealed to minimized transfer and contamination. PROPERTIES: Size: 10*10*3mm Moisture: Max.7% Additives: 5% glucose MICROBIOLOGICAL: Total plate count: Max 50,000/g Coliforms: Max100/g E.Coli: negative Yeast & Mould: Max 100/g Salmonella: negative
Product: Pickled Garlic Description: Pickled garlics are prepared from fresh, clean garlic cloves. The product is selected, blanched, cooled, pickled, skined, sorted, inspected and packed in accordance with good manufacturing practices and customer needs. Specification: 800-1000 grains/kg Country of Origin: China Color: White Flavor: Typical original aroma and taste of garlic Authenticity: The product is made from 100 % natural, fresh and wholesome garlic and is not modified in any way. Genetic manipulations are not used. Additives: Edible Citric acid and Acetic acid. Hygiene: The product is elaborated in accordance with the "General Principles of Food Hygiene" recommended by the Codex Alimentarius Commission. Packaging: Plastic drum , with polyethylene bags inside. The net weight per drum is 50 kg.
Meat mincers corn grinders ice shaving machine sausage stuffer juice extractors dutch oven.
l, enhance the protein content and production yield. Quality control: All the products are produced under strict quality control system proved by iso9001, iso22000(haccp), halal, kosher and sgs ip certificates Specification: Item Standard Appearance Light-yellow powder Odor Clean smell Physical and chemical index Crude protein ¡y68%-70% Moisture ¡¨¹7.0% Ph value 7.5¡¨¤0.5 Ash ¡¨¹8.0% Fat ¡¨¹1% Particle(through100mesh) Min.95% Microbiological index Total plate count (cfu/g) 10, 000 max. E-coli (mpn/100g) Negative Salmonella Negative Packaging: 20kgs or 25kgs net weight, paper and plastic compound bags, with food grade pe inner bag. Shelf life: 12 months-18 months from the manufactured date if stored under dry and cool conditions(below 28 ¡ãc And 65% relative humidity.)
Meat mincer, grinder, noodle machine.
Brief information: Sanwei¡¡¥s concentrated soy protein is a gmo-free functional protein for food industry, especially for processed meat products. It can provide good functionality in system where water and fat binding and emulsification properties are needed. Applications: Widely used in meat process like emulsified comminuted meat (sausage, burgers, frankfurters, bologna), Coarse ground meat system, meatball, baked food products etc to keep water and fat, enhance emulsion, Improve texture and mouth-feel, enhance the protein content and production yield. Quality control: All the products are produced under strict quality control system proved by iso9001, iso22000(haccp), halal, kosher and sgs ip certificates Packaging: 20kgs or 25kgs net weight, paper and plastic compound bags, with food grade pe inner bag. Shelf life: 12 months-18 months from the manufactured date if stored under dry and cool conditions(below 28 ¡ãc And 65% relative humidity.) Specification: Item Standard Appearance Light-yellow powder Odor Clean smell Physical and chemical index Crude protein ¡y70% Moisture ¡¨¹7.0% Ph value 7.5¡¨¤0.5 Ash ¡¨¹8.0% Fat ¡¨¹1% Particle(through100mesh) Min.95% Microbiological index Total plate count (cfu/g) 10, 000 max. E-coli (mpn/100g) Negative Salmonella Negative
Widely used in meat process like emulsified comminuted meat (sausage, burgers, frankfurters, bologna), Coarse ground meat system, meatball, baked food products etc to keep water and fat, enhance emulsion, Improve texture and mouth-feel, enhance the protein content and production yield. Quality control: All the products are produced under strict quality control system proved by iso9001, iso22000(haccp), halal, kosher and sgs ip certificates Specification: Item Standard Appearance Light-yellow powder Odor Clean smell Physical and chemical index Crude protein ¡y68%-70% Moisture ¡¨¹7.0% Ph value 7.5¡¨¤0.5 Ash ¡¨¹8.0% Fat ¡¨¹1% Particle(through100mesh) Min.95% Microbiological index Total plate count (cfu/g) 10, 000 max. E-coli (mpn/100g) Negative Salmonella Negative Packaging: 20kgs or 25kgs net weight, paper and plastic compound bags, with food grade pe inner bag. Shelf life: 12 months-18 months from the manufactured date if stored under dry and cool conditions(below 28 ¡ãc And 65% relative humidity.)
1. Pure White Garlic, 8-12 cloves 2. Normal White Garlic,8-12 cloves
Garlic, ginger.FOB
Microwave thawing is that use microwave energy penetrating rapid heating frozen products which temperature is  -42 to -18 ºC , make frozen food  inner and outer thaw at the same time and raised to -2 ~0ºCnot drip state. Microwave thawing equipment is currently the best thaw way in the meat industry.After thawing ,the color and taste of meat or seafood products is exactly the same with the before� thawing, microwave thawing will not cause any damage and loss of the product, but because of different dielectric constant of ice and water ,therefore microwave thawing must be controlled below 0ºC, this means microwave thawing is suitable for any meat cutting further processing. Microwave thawing characteristic: 1). Fast thawing,high efficiency ; 2). Environmental and no pollution; 3). After thawing,product don't drop and cut easily ; 4). Ensure material nutritional, no corruption;  Usage : This equipment is used for defrosting frozen meat(beef,chicken,pork,duck etc ) ,aquatic products,meat products,seafood,poultry, egg products etc continuous processing system. � Differences of traditional thawing and microwave thawing: Traditional thawing Features: The water-soluble thawing method and natural thawing method thaw, energy mainly be passed by heat conduction, due to first heated surface of thermal conduction is material surface, frozen material surface is easy to generate water after heated so that the thermal conductivity will be lower and slow thaw speed . � Microwave thawing features: Adopts 915MHZ microwave source.While processing, microwave penetrate material inside and outside ,heat at the same time, don't need heat conduction,it can be thawed with package, high speed, low energy consumption, environmental protection and health. Less operators needed while thawing, good working environment. This equipment is used for defrosting frozen meat,aquatic products,meat products,seafood,poultry, egg products etc continuous processing system. Thawing time can be reduced to 3~5 minutes from several days, adjustable temperature rising make the materials achieve the subsequent processing optimum temperature and the best structure state in a few minutes.
Dry garlic slices, onion slices, balsam pear, dried ginger slices, ground melon grains, green onion rings, dried chilli peppers.Export, trade service
Peanut kernels, frozen/fresh vegetables.
