Meat Kingdom
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Innovation
Automated Facilities
Hsin Tung Yang has adopted the use of automated facilities in their factory. This change does not only increase the quality of the product, but it also accelerates the efficiency of production.
1.The Far Infrared Machine
The far infrared machine is used to dry the jerkies. The traditional way of cooking the jerky makes its surfaces very dry, but the moisture in the center cannot be dried. As a result, it will not taste well because it is hard, and it is easier to mildew in the center. The far infrared machine is able to force the water in the center to the surfaces during drying, making the water within the jerky spread evenly, which keeps it fresher and tastes better.
2.The Vacuum Weighing Machine
Hsin Tung Yang has high standards for the meat production process, and one of the strict rules is to make sure every jerky weighs the same. Therefore, a machine was built to weigh the meat. This machine looks like a big bucket, and the inside is vacuumed. It weighs the meat very precisely; making sure every piece of jerky weighs the same. The employees only need to count the number of pieces of jerky because every box weighs the same.
3.Flossing Machine
When you are making dried pork floss, this is a machine that you must have. This machine makes the fiber-softened pork into flosses, which forms the predecessor of dried pork floss.
4.Gas Revolving Boiler
This is the last machine Hsin Tung Yang uses when making dried pork floss. The semi-finished dried pork floss is moved to the gas revolving boiler from the steam frying pan for about 80 to 100 minutes, which is the amount of time for the meat to turn into a brownish, red color. Also, lard oil is poured on the boiler to help the dried pork floss taste better.
5.Canning Machine
This machine fills meat paste in the empty can quickly. The speed is fast enough that it can fill 250 cans per minute. It also sprays steam to create a half-vacuum status, seals the top of the can, and prints on the expiry date.
By Stan