Liaoning Hemao Agricultural Union Agricultural Development Co., Ltd. operates a factory covering over 100,000 square meters. Leveraging a comprehensive talent management system, it employs over 60 experienced technical and management personnel. The company has introduced over 20 advanced domestic and international production equipment and a fully automated workshop built to international standards. This has established a comprehensive food safety management system covering everything from raw material cleaning and processing to finished product testing, ensuring strict quality control from source to end-user. In terms of building a diversified product portfolio, the company has developed four major product lines: Chinese herbal medicine products, health teas, dried fruits and vegetables, and healthy snacks, centered around the concept of food and medicine. Among these, the company's tempura series, made with fresh fruits and vegetables, stands out due to its unique flavor, rigorous craftsmanship, and standardized quality control. Its products have successfully expanded into international markets such as South Korea, Japan, Singapore, and Germany, establishing a globally competitive brand image.
Product Production Line:
Process Flow Chart：
1
Select and wash
2
Cut
3
Scald
4
Coat with starch
5
Dehydrate
6
Fry
7
Add seasonings
Substitute Tea Production Process:
Raw Material Inspection → Raw Material Pretreatment → Drying or Non-drying → Cooling or Non-cooling → Blending or Non-blending → Inner Packaging → Outer Packaging → Finished Product.
Note:
Inspection: Incoming raw materials must be strictly controlled for pests and mildew, and must meet our raw material acceptance standards. Acceptance is required only after passing inspection. Raw materials can only be used after passing sensory inspection. Use must be based on the first-in, first-out principle.
Pretreatment: Carefully select and remove insect holes, impurities, and fungi. Clean in a cleaning machine.
Drying: Dry at a temperature of 55-65°C for 6 hours, with a moisture content of ≤11%.
Inner Packaging: Pack in standard disposable bags and seal with plastic. Sterilize the bags in a sterilizer for at least 30 minutes before packaging. Inspect before shipping. Replace damaged bags. Unsealed bags must be resealed. Net content must not be less than the stated amount.
Vegetable and Fruit Chips Production Process:
Raw Material Inspection → Raw Material Pretreatment → Steaming (or Not Steaming) → Drying → Cooling → Frying (or Not Frying) → Inner Packaging → Outer Packaging → Finished Product.
Note:
Inspection: Incoming raw materials must be strictly controlled for pests and mold, and must meet our raw material acceptance standards. Acceptance is required only after passing inspection. Raw materials can only be used after passing sensory inspection. Use must be based on the first-in, first-out principle.
Pretreatment: Carefully select and remove any insect holes, impurities, or shrunken vegetables. Rinse in a cleaning machine until the water runs clear.
Steaming: Steam at 97°C for 1 minute.
Drying: Dry at 35-55°C for 28 hours.
Frying: Fry at 35-55°C for 28 hours.
Inner Packaging: Pack in standard disposable bags and seal with plastic. Sterilize the bags in a sterilizer for at least 30 minutes before packaging. Inspect before transport. Replace damaged bags. Reseal loose bags. Net content must not be less than the labeled amount.
Production Workshop
Production Workshop
Production Workshop
Production Workshop
