VIETNAM LIGHT SOY SAUCE CONDIMENT WITH ISO 22000:2005,Vietnam cholimex chinsu Roza ABC Squid Maggi price supplier

DEMONSTRASTION OF PRODUCTION PROCESS

1. Peeling and watering

Fresh chilly, fresh garlic are check carefully before produced, peel (garlic), cut peduncle (chilly), then water cleanly.

2. Grind

Grind mixture of chilly and garlic softly and smoothly. This mixture are mixed with  grinded galic and chili.

3. Boiling and pasteurizaton

In order to stabilize quality of the product, reject pestiferous microorganisms.

4. Coolness

After boiling and pasteurization, the mixture is cooled down 50 degrees Celsius.

5. Bottling

Use automatic filling system to ensure quality of the product.

6. Store 

After bottled, the product is stored in the warehouse with preservation standard follow regulations of Ministry of Health and company’s standard.