Poultry is one of the main sources of meat for human consumption, it is not only nutritious, but delicious, and canned poultry products after a certain storage time, the flavor will be good, easy to carry, easy to eat, favored by consumers.

Canned food processing and poultry seasoning by different methods, which can be divided into four categories it? The following professional production of various beverages EOE, aluminum and tinplate EOE EOE businesses - Dongguan City Packing Co. real promise to provide you a brief introduction of canned poultry classification it!

A white burning class that raw poultry, canned after initial processing, canning directly without cooking, then add a pinch of salt (or spices or dilute brine) made ​​of canned products.

2 boneless canned poultry class will handle good raw materials boneless, cut, pre-boiled, add seasoning salt (salt, pepper, MSG, etc.) made ​​of canned products.

3, canned poultry seasoning category refers to the processing of raw materials through the early post-cut (or small), and then seasoned, pre-cooked, fried or processed like cooking or after canning add seasoning sauce, oil and prepared into canned products.

4, canned visceral refers to canned poultry offal and by-products after treated, processed into flavored or marinated.

Depending on canned container can be divided into glass jars of canned poultry, canned, cans, canned, canned soft packaging.