Hygienic Processing & Safe Preservation

Hygienic Processing & Safe Preservation
Each batch is processed in food-grade facilities under HACCP/ISO protocols, using controlled rinsing, trimming, and sanitation to remove fat and residues without damaging the collagen structure. Contact surfaces are stainless steel, workflows are segregated, and operators follow validated SOPs with traceable lot coding and in-process microbiological checks.

For preservation, we use high-purity brine and calibrated salinity to inhibit microbial growth while maintaining elasticity and strength. Moisture and temperature are monitored through storage and packing; hanks are vacuum-sealed or airtight-bagged to lock in cleanliness and extend shelf life—arriving ready to desalinate and run with confidence.