Sanhong meat floss is not from Taiwan. Jiangsu Sanhong Food Group is a group company established on the basis of the original Jiangsu Sanhong Food Co., Ltd., Nanjing Chicken and Duck Processing Factory Co., Ltd., etc. Its products mainly include meat floss, poultry and eggs, pickled meats and snack meat products, etc. Four major categories of products. Meat floss also has a shelf life, usually one year. Meat floss or meat floss, meat crisp. Meat floss is a powder made by removing the moisture from meat. It is suitable for preservation and easy to carry.
Introduction to Sanhong Meat Floss
The main products of Jiangsu Sanhong Food Co., Ltd. include meat floss, cured meat products and other products. The company adheres to the food safety policy of refined ingredients, high-quality service, integrity and law-abiding, innovation and excellence, safety, hygiene, health and nutrition, and has won credibility in the market. Our company's leading product is San Brand Pork Floss, which uses fresh pig hind leg muscles selected within 4 hours as the main raw material, supplemented by scientific formula.
Using Taiwan's advanced technology and equipment, it is stir-fried by hand over slow fire. According to the different raw materials of the product, it is divided into four categories: pork floss, beef floss, chicken floss and fish floss. According to the product technology and different formulas, it is divided into five series: Taiwanese style meat floss, nutritional meat floss, sugar-free meat floss, Soviet style meat floss, and children's meat floss, with more than 60 varieties.
Sanhong Taiwanese Style Pork Cake is particularly sweet and delicious. The processing process of Sanhong Taiwanese Style Pork Cake is very easy to eat and particularly delicious. The mixing of Sanhong Taiwanese Style Pork Cake and ingredients allows the nutrients inside to be released. Fully released. Sanhong's Taiwanese-style meat crisps leave a lasting aroma on your lips and teeth. Sanhong's Taiwanese style pork crisps smell particularly refreshing.