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
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.
2026-08-17
Black pepper meatballs are divided into frozen pre marinated semi-finished products (fresh, mainly beef/pork) and ready to eat braised snacks, with significant nutritional differences between the two; The following is a benchmark explanation based on the mainstream frozen pre made black pepper beef meatballs (raw processed meat products) in the market, with values in the reference range of every 1
2026-08-10
1、 Advantages in Meat Cooking 1. Lock the water to keep it tender and prevent it from drying out easily Bones form a thermal insulation buffer to prevent lean meat from being directly and continuously heated; The frying, roasting, and deep frying processes slow down the loss of juice, and have a higher tolerance rate for cooking compared to boneless pork chops. Novice operators are also less lik
2026-08-03Version 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.
2026-08-17Black pepper meatballs are divided into frozen pre marinated semi-finished products (fresh, mainly beef/pork) and ready to eat braised snacks, with significant nutritional differences between the two; The following is a benchmark explanation based on the mainstream frozen pre made black pepper beef meatballs (raw processed meat products) in the market, with values in the reference range of every 1
2026-08-101、 Advantages in Meat Cooking 1. Lock the water to keep it tender and prevent it from drying out easily Bones form a thermal insulation buffer to prevent lean meat from being directly and continuously heated; The frying, roasting, and deep frying processes slow down the loss of juice, and have a higher tolerance rate for cooking compared to boneless pork chops. Novice operators are also less lik
2026-08-03
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