Meat Processing-frozen food company

Meat Processing-frozen food company

Different kinds of meat

Frozen Boneless Beef Cuts-Shoulders
Frozen Boneless Beef Cuts-Rump
Frozen Boneless Beef Cuts-Knuckle
Frozen Boneless Beef Cuts-Topside
FROZEN RABBIT HIND LEGS
Frozen Beef cuts
Steaks
Oven Roasts
Beef Brisket
Cows do not have teeth on their upper jaws. Cows have four-compartment stomachs. Cows can smell something six miles away.
Holstein spots are like fingerprints–no two cows are alike.
Cows drink about a bathtub full of water and eat around 40 pounds of food a day.
A newborn calf weighs between 30 and 45 kilograms.
Beef” is meat from full-grown cattle about 2 years old.
Beef is a naturally nutrient-rich food, helping you get more nutrition from the calories you take in.
Beef cattle bulls (males) average approximately 900 kilograms when mature.
Cows (females) can weigh around 550 kilograms depending on the breed.

A Multinational Company Manufacturing Quality Products According World food and Health Standard.Our Mostly Customers From China,Hong Kong,Vietnam,Jordan,Midle East.A Grade Frozen Food Item Chicken Feet,Chicken Paw,Omasum,Tripe 

Cell # +92 315 566 8888 , szalenhuang@hotmail.com http://www.chenhuicompany.com

Chenhui Company Frozen Food

....::Chenhui Company Frozen Food ::....

A best Quality Frozen food company.Where we prefer to process A Grade High quality product at economical price.We has a big range of food items.

Top Quality Wholesale Buffalo Meat and Natural

:::::::Top Quality Wholesale Buffalo Meat and Natural::::::::

Chenhui Company
Best Exporter of Meat,Chicken,Chicken Feet,Paws,Tripe

We are your one-stop shopping source for all your Buffalo needs,BUFFALO MEAT-SAUSAGE MAKING.
Another interesting fact he makes about buffalo is the health benefits that come with it.
Not only does it have 70% to 90% less fat compared to beef, on average it has 50% less
cholesterol. And on top of that, it is higher in protein, iron and all the omega and amino acids.
Wow, my doctor may be prescribing buffalo pretty soon.
Baked Goods
Bar-B-Q Sauce
Chip Dip
Cold Cuts
Fish
Gifts
Ham & Bacon
Horseradish
Jamaican Jerk Sauce
Loganberry
Meatballs
Mustard & Relish
Pasta Sauce
Pepperoni
Pierogi
Pizza &Pizza Logs
Prepared Items
Sausages
Sauces
Specialty Items
Sponge Candy
Swiss Chalet Sauce
Wings
Wing Sauce

Frozen Fish from Pakistan to Chaina,Vietname,Hongkong Supplier

Frozen Fish from Pakistan to Chaina,Vietname,Hongkong Supplier


Fresh Seabass
Frozen Seabass
Fresh Seabream
Frozen Seabream
Fresh Rainbow Trout
Frozen Rainbow Trout


Packaging & Delivery
Packaging Detail:plastic bags inside and standard carton outside.
Delivery Detail:within 15 days after receiving the deposit.

Product Information



English Name Sardine

Latin Name Sardinella longiceps

Specification 20-30pcs/kg

Catch way-Light Seine

Processing way-BQF, Land frozen, Whole round

Weight 10kg/ctn, 5%glazing, 2% Broken

Packing-Plastic bag inside and standard carton outside

Place of origin
   

The East China Sea and Taiwan Strait

MOQ
   

28mt/1×40 FCL

Loading port-Xiamen, China

Payment term:,T/T,100% L/C at sight,Delivery time
   

Within 15 days after receiving deposit
Langoustine, Crabmeat, Mussels, Trout, Salmon, Cod, Haddock, Welks,
White bait, Place fillets, Smoked fish, Kippers, Halibut, Swordfish,
Tuna, Shark, Calamari Squid, Red Mullet, Read Snapper, Hake, Sardines,
Sea Bass, Skate wings, Monk tails, Mackerel, Octopus, Brill,
Turbot and Dover Sole Wholesalers and Importers.Frozen Fish
Dry Fish
Prawn Pickle
Fish Papad
Fish Jhuri Bhaja
Fish Pickle

Frozen Meat Storage-Frozen Meat Safety

::Frozen Meat Storage-Frozen Meat Safety::
Frozen Meat
Frozen Meat Storage
Frozen Meat Safety
Frozen Chicken Meat
Frozen Beef Meat
How Long Frozen Meat
Frozen Crab Meat
Cold Cuts Meat
Frozen Food Industry
Meat Safety
Elk Meat
Long Term Food Storage
Raw Meat-
Frozen Meat-Freezing very largely suppresses the activity of
microorganisms and enzymes, so ensuring longer preservation than for chilled meat.
Meat on the carcass, such as sides of pork, quarters of beef etc.,
is rapidly frozen in a freezing tunnel in which the meat is exposed to a blast
of cold air and sometimes completely frozen in less than 24 hours.

The frozen meat must be properly deep frozen on loading. Meat which is not at the required core
temperature will spoil during a long voyage.
Risk factors and loss prevention:
Temperature         Odor
Humidity/Moisture Contamination
Ventilation     Mechanical influences
Biotic activity Toxicity / Hazards to health
Gases         Shrinkage/Shortage
Self-heating / Spontaneous combustion Insect infestation / Diseases

Europe     Sweden, Denmark,Germany,Netherlands,Belgium,
France, Switzerland,Austria,ireland,Romania,Bulgaria,Italy,England
Africa    
Asia     China
America Argentina, Paraguay, Brazil, USA
Australia New Zealand, Australia.Frozen meat should have a core temperature of
-18°C so that the activity of microorganisms comes to a standstill and
enzymatic degradation processes are largely suppressed. Temperature measurements
must be performed and recorded at regular intervals.

Refrigerator Home Storage (at 40° F or below) of Chicken Products
Product    Refrigerator Storage Times
Fresh Chicken, Giblets or Ground Chicken    1 to 2 days
Cooked Chicken, Leftover                    3 to 4 days
Chicken Broth or Gravy                            1 to 2 days
Cooked Chicken Casseroles, Dishes or Soup    3 to 4 days
Cooked Chicken Pieces, covered with broth or gravy    1 to 2 days
Cooked Chicken Nuggets, Patties                            1 to 2 days
Fried Chicken                                            3 to 4 days
Take-Out Convenience Chicken (Rotisserie, Fried, etc.)    3 to 4 days
Restaurant Chicken Leftovers, brought immediately home in a "Doggy Bag"    3 to 4 days
Store-cooked Chicken Dinner including gravy    1 to 2 days
Chicken Salad    3 to 5 days
Deli-sliced Chicken Luncheon Meat                    3 to 5 days
Chicken Luncheon Meat, sealed in package            2 weeks (but no longer than 1 week after a "sell-by" date)
Chicken Luncheon Meat, after opening                    3 to 5 days
Vacuum-packed Dinners, Commercial brand with USDA seal    Unopened 2 weeks
Opened 3 to 4 days
Chicken Hotdogs, unopened                            2 weeks (but no longer than 1 week after a "sell-by" date)
Chicken Hotdogs, after opening                            7 days
Canned Chicken Products                                    2 to 5 years in pantry

chicken paws manufacturers

chicken paws manufacturers

We are the Manufacturer, Trading Company IN poltry production feild.
We can supply frozen chicken paws and feet with reasonable price.
Our products are of high quality and are halal
chicken paws Supplier, chicken,chicken offals,chicken feet
chicken paws,chicken wings,chicken gizzards,chicken wing tips,
chicken leg quarter,chicken whole leg,chicken drums,pork cuts,
pork offal,pork feet,pork ears,pork snout,pork
spare ribs,beef cuts,beef offals,beef short ribs

Without yellow skin nail,washed and clean,no feathers,no bad smell,no blood,no bruise,broken bone.
washed clean without any feather
yellow skin and outer hard nail taken off
no bruise, No black pad
Blast Frozen and stored under the temperature of -18 C
Size: 30-45grams per piece (23-33pieces per kg)
Packing:packed in a poly bag into a master carton of 15Kgs
packed in a poly bag into a master carton 20Kgs
Volume per month ( 04 X 40' reefer containers )


For more details please visit our website.

http://www.chenhuicompany.com

poultry slaughtering and processing Chicken Feet Processing

Chicken feet bacteriological quality Type
Processed & Unprocessed
Product Type: Poultry and food
Certification: HACCP, HALAL
Place-Jordan,India,Turkey & Eygpt
Type of product Chicken feet and chicken paws.
PubMed
Nucleotide
BLAST
PubMed Central
Gene
Bookshelf
Protein
OMIM
Genome
SNP
Structure
The production of chicken feet is primarily intended for foreign markets,
and there is still no specific legislation in Brazil that determines the
quality standard of these products. The bacteriological quality of chicken
 feet was evaluated as a product for human consumption at different steps
of the technological processes. Eighty broiler feet from 20 lots at 4 steps
 of processing were collected for quantitative analysis, total count of
aerobic mesophilic bacteria, and determining the most probable number of
coliforms and fecal coliforms. Thirty-eight pools of 15 broiler feet each
from 19 lots were used for qualitative analysis and the isolation of Salmonella
 enterica spp. and Escherichia coli O157:H7. Escherichia coli O157:H7
was not found in any of the samples. Salmonella spp. were isolated in 68%
(13/19) of the lots. The Salmonella Schwarzengrund serotype was found in
12 of the 13 lots of positive samples and the Salmonella Anatum and Salmonella
 Corvallis serotypes were identified in the remaining lot. Processing is
 effective in reducing contamination by mesophilic bacteria, coliforms,
 and Salmonella spp. in these products. This work constitutes the first
study in Brazil on microbiological quality of chicken feet.

Calorie Information
Amounts Per Selected Serving
%DV
Calories
60.2
(252 kJ)
3%
  From Carbohydrate
0.1
(0.4 kJ)

  From Fat
36.9
(154 kJ)

  From Protein
23.2
(97.1 kJ)

  From Alcohol
0.0
(0.0 kJ)
Vitamins
Amounts Per Selected Serving
%DV
Vitamin A
28.0
IU
1%
Vitamin C
0.0
mg
0%
Vitamin D
Vitamin E (Alpha Tocopherol)
0.1
mg
0%
Vitamin K
0.1
mcg
0%
Thiamin
0.0
mg
1%
Riboflavin
0.1
mg
3%
Niacin
0.1
mg
1%
Vitamin B6
0.0
mg
0%
Folate
24.1
mcg
6%
Vitamin B12
0.1
mcg
2%
Pantothenic Acid
Choline
3.7
mg