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How canning easy open lid luncheon meat

 Canned luncheon meat as part of the mince, its colour and lustre is pale pink, tightly delicate, elastic feeling, fully establish a contents with pork with preserved, chopping and mixed with starch, spices, etc made of canned luncheon meat taste and smell. Curing method is: net and lean meat should be separated from salted pork, cut each into 3 ~ 5 pieces, each 100 kg to join 2 2 ~ 2.5 kg, mixed in 0 ~ 4 ℃ temperature for 48 ~ 96 h, require pickled meat, fresh smell is normal, fleshy, soft and solid.

Dongguan SUNO packaging co., LTD mainly produces drink easy pull cover, aluminum cover, tinplate easy pull cover products, such as easy pull cover product with safety and health, non-toxic tasteless, high quality materials, at the same time use the MINSTER punch high-speed production lines, Japan AADA punch high-speed production lines and form a complete set of advanced perfect easy pull cover inspection testing equipment, makes the product modeling beautiful essence; Design precision, sealed performance is good, all have diarrhoea, not intake, to ensure that product quality is durable.

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