Product Development & Improvement

A. Product Development

• Frozen rice, pasta, prepared meals, steam buns, Frozen dough;
• Development of frozen processed meats, exotic flavored prepared meats, and new battered fried products;
• Refined products (hotpot ingredients), frozen fish paste, oden;
• Development of new products such as baked bread, pastries and desserts, frozen desserts (ice crystal cakes, puddings, frozen Instant black pearls);
• Long shelf life (4 - 8 weeks) refrigerated food;
• Room temperature circulation food (shelf life 1-2 years);
• Fermented foods: fermented milk, cheese, fruit vinegar, rice vinegar and soy sauce;
• Processed fruits and vegetables, cut fruits and vegetables, concentrated juice, organic vegetable juice, lettuce salad;
• Starch colloids: pudding, jelly, tofu pudding, grass jelly; and
• Development of frozen, refrigerated and normal temperature prepared dish products.

B. Product Improvement

• Frozen beef tenderization;
• Anti-mold and anti-starch retro gradation of baked bread;
• Long-term storage baked pastries, desserts and other quality improvement technology;
• Improvement of frozen rice snack products;
• Improvement against deterioration of taste and flavor of frozen food; and
• Refrigerated vegetables/fruits/meat/seafood and aquatic products preservation.