PRODUCTION PROCESS

01. Temporary Rearing Pool

01. Temporary Rearing Pool

We adopt eels that have been registered in CIQ. The raw material supervisor of our company performs at least two inspections on the breeding farms. The eels will stay in the pool for at least 24 hours.

02. Freezing Eels

02. Freezing Eels

To keep eel fresh by making the eel in a dormant state at the shortest time.

03. Cutting Open

03. Cutting Open

To strictly remove the eels’ bones, heads and guts by professional technicians.

04. Processing

04. Processing

To remove the eels’ dorsal fins and to make them trimmed by skilled workers.

05. Washing

05. Washing

To wash eel clean from the cutting and processing line.

06. Arrange The Eel

06. Arrange the eel

Arrange the eel on the roasting line.

07. Roasted with Carbon Fire

07. Roasted with Carbon Fire

Whole roasting the skin and the flesh, grilled 24 carbon fire grooves to roast the eel with carbon fire to make them more delicious.

08. Skin Roasting

09. Meat Roasting

Put eel skin for roasting first to remove unnecessary fat.

09. Meat Roasting

08. Skin roasting

Roasting the meat to make the eel cook through.

10. Steam Cooking

10. Steam Cooking

Each boneless eel is steam cooked to make the meat softer and more delicious and sterilize.

11. Roasted without Sauce

11. Roasted without sauce

Roasted eel without sauce first.

12. Roasted with Sauce

12. Roasted with sauce

To employ traditional workmanship by using high quality and special sauce. With four courses of seasoning processes to make the eels more flavorful.

13. IQF

13. IQF

For the purpose of keeping the unique flavor of eels, finished products are immediately sent to be frozen under -33C for 60 minutes so that the central temperature of the products can drop to under -18C.

14. Metal Inspection

14. Metal Inspection

With metal inspectors to inspect eels one by one, for ensuring that no metal fragment remained in each product.

15. Grading

15. Grading

With computer controlled automatic weight checker, we check the weight, sizes, shapes and specifications.

16. Inner Packing

16. Inner packing

We put each cooked eel in individual packaging based on different grade.

17. Outer Packing

17. Outer packing

The name of the quality inspector, expiration date, allergen label, production batch number, product designation and specification are marked on the paper carton.

18. Second Metal Detection

18. Second metal detection

Each box of products is checked with metal inspector for ensuring that no metal fragment is contained within it.

19. Frozen Storage

19. Frozen Storage

The products are immediately sent to cold storage under -18C.

20. Shipping

19. Frozen Storage

CIQ performs inspections on the products apart from self-checking to guarantee the only qualified products can go to shipment.