In the field of food processing, the cleaning process is crucial. Traditional cleaning methods are often difficult to completely remove the smell of blood water, impurities and bacteria on the surface of food, affecting food quality and safety.

 

Wenzhou Maifeng Food introduced our advanced micro and nano superoxygen technology, which brought revolutionary breakthrough for the cleaning of lemon chicken feet. The technology uses the strong oxidation of superoxygen, can efficiently decompose proteins, fats and other organic matter, remove fishy blood and water and impurities, while realizing disinfection and sterilization, to ensure food safety.

 

Maifeng Company is an old prepared dish in Wenzhou city, with its own central kitchen factory and annual revenue of nearly 100 million yuan. The company focuses on semi-finished products and high-quality hotel cuisines. In the summer of 2021, customers are seeking new technological breakthroughs in microbial control and fishy odor, and contact our company to ask about relevant solutions. According to the product and processing characteristics of Maifeng Company, our company designs a special micro and Nano superoxygen sterilization and preservation system in the original processing tank business.

 

All lemon chicken feet, duck feet, tomahawk steak and other products, the use of micro and nano superoxygenation preservation technology processing, physical technology to remove the smell of blood, while achieving disinfection and sterilization, to provide food quality and competitiveness.

Before cleaning: chicken feet soaked in water, the water quality is cloudy, the surface floating a lot of foam and impurities, chicken feet color is darker, showing dark yellow.​

​After cleaning: the water quality is obviously clear, the foam and impurities basically disappear, the color of chicken feet becomes transparent, showing a fresh meat color.