Specifications

Strictly carry out HACCP and ISO9001:2000
with advanced processing and testing equipment is our commitment at service

Process:

Raw materials enter factory→Grading→Iced→Cutting→Inspection→Rinse→Prepared eel→Stewing→Roasted eel→Precooling→IQF→Metal inspection→Finished products grading→Warehouse→Ex-warehouse,added sauce→Bagging→Vacuum sealing→Check for leaks,grading→Sign sizes→Weighting(5KG)→Boxing(CTNS-5KG)→Metal inspection→Cartoning(CTN-10KG)→Warehouse

 

 

Specification:

Raw material: Unagi/Anago

Technology: roasted eel headless back-cut

Sauce content: 20%-30%

Size: 9OZ-22OZ

Nutritional Value:

The eel includes rich elcments and so on Vitamin A,B1,B2,E. Eating the eel to be advantageous in promotes the child brain growth,compares the nutrition with the poultry meat to be rich,is one kind to heart blood vessel of brain advantageous healthy food.