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
Many people prefer pork chops with bones, and the core is one sentence: pork chops with bones are more fragrant, tender, and delicious, which pure meat chops cannot compare to.
2026-03-10
Black pepper meatballs as a side dish - key points to note 1. The cutting method of side dishes should be unified Cut them all into cubes/pieces about the same size as the meat For example: about 1.5cm small Ding.
2026-03-03
Pork chops with bones are rich in protein, minerals, and collagen. The core of nutritional pairing is to balance "protein complementarity, dietary fiber supplementation, and vitamin balance". Combined with its cooking characteristics, it can be paired with vegetables, grains, mushrooms, and other ingredients to neutralize the greasy feeling of pork and achieve nutritional balance. It is suitable f
2026-02-25
The core of the sour sweet ratio in Guobaorou is that there is slightly more sugar than vinegar, forming a taste of "sweet base with acid and balanced sour and sweet". The ratio may vary slightly among different schools, and the following is a reference for the ratio:
2026-02-05
Core key: Pork chops are pounded and softened, wrapped in double layers of powder to lock and crispy, and fried at low temperature and high temperature. For boneless pork chops, choose pork tenderloin/pork tenderloin (with good tenderness), or pork belly (with a little fat to make it more fragrant). The whole process is done with "water locking+crispness locking", and the finished product is crisp
2026-01-28
The spring bamboo Taiwanese Meatballs is a fresh and delicious home dish with the crisp and tender spring bamboo shoots and the fresh fragrance of Taiwanese Meatballs. The common cooking methods are steamed, braised in soy sauce and boiled in soup. The operation is simple and the flavor is different. The specific steps are as follows:
2026-01-20Many people prefer pork chops with bones, and the core is one sentence: pork chops with bones are more fragrant, tender, and delicious, which pure meat chops cannot compare to.
2026-03-10Black pepper meatballs as a side dish - key points to note 1. The cutting method of side dishes should be unified Cut them all into cubes/pieces about the same size as the meat For example: about 1.5cm small Ding.
2026-03-03Pork chops with bones are rich in protein, minerals, and collagen. The core of nutritional pairing is to balance "protein complementarity, dietary fiber supplementation, and vitamin balance". Combined with its cooking characteristics, it can be paired with vegetables, grains, mushrooms, and other ingredients to neutralize the greasy feeling of pork and achieve nutritional balance. It is suitable f
2026-02-25The core of the sour sweet ratio in Guobaorou is that there is slightly more sugar than vinegar, forming a taste of "sweet base with acid and balanced sour and sweet". The ratio may vary slightly among different schools, and the following is a reference for the ratio:
2026-02-05Core key: Pork chops are pounded and softened, wrapped in double layers of powder to lock and crispy, and fried at low temperature and high temperature. For boneless pork chops, choose pork tenderloin/pork tenderloin (with good tenderness), or pork belly (with a little fat to make it more fragrant). The whole process is done with "water locking+crispness locking", and the finished product is crisp
2026-01-28The spring bamboo Taiwanese Meatballs is a fresh and delicious home dish with the crisp and tender spring bamboo shoots and the fresh fragrance of Taiwanese Meatballs. The common cooking methods are steamed, braised in soy sauce and boiled in soup. The operation is simple and the flavor is different. The specific steps are as follows:
2026-01-20
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