AK FOOD raises black chickens on the company’s farm. The farm is located in Tien Giang province. The farm meets VIETGAP standards for location, barns, food and beverage, breeding animals, care processes, and disease management.
Broken rice: AK FOOD selects Grade 1 broken rice from standard suppliers in the market.
Protein: meats such as pork, beef, fish, shrimp.
Vegetables: Vietnamese - qualified suppliers provide squash, carrots, peas, etc. to AK FOOD. The product color is made totally from natural vegetables.
NO ARTIFICIAL COLOR.
Seasoning ingredients such as salt, sugar, and Kiddy cooking oil (sesame oil, salmon oil, and soybean oil).
Micronutrients: calcium sauce from eggshells, vitamin B (B1, B6), and vitamin D from standard suppliers.
THE PRELIMINARY PROCESSING AND MIXING
AK FOOD will prepare the raw ingredients and ensure the materials are clean.
For meats: washed, drained, and minced.
For fish, eel, or chicken: washed, steamed, boned, and shredded.
For vegetables: washed, drained, peeled, and chopped.
For broken rice, rinse and drain.
AK FOOD will mix all kinds of ingredients with vegetables, broken rice, and spices according to each formula meal. We ensure the balance between the main food groups (carbohydrates, protein, fats, vitamins, minerals, and fiber) is good for health
PACK
The mixture of ingredients after mixing will be extracted into a 4-layer aluminum retort pouch via an 8-step automatic packaging production line:
Step 1: Pick up the retort pouch.
Step 2: Print the date (date, time, and production batch).
Step 3: Open the retort pouch.
Step 4: Extract the dry ingredients.
Step 5: Fill the broth.
Step 6: Deaerate and seal the retort pouch for the first time.
Step 7: Seal the retort pouch for the second time.
Step 8: Cool the press line and produce products.
The product broth will be divided into two types, depending on the product:
- Bone broth: stewed from tube bones or chicken bones.
- Vegetable broth: stewed from white radish, corn, and sugar cane.
PRODUCT QUALITY INSPECTION
Products are transferred to the digital scale and passed through the X-ray machine to detect and remove underweight products or products that have impurities inside.
STERILIZATION AND COOL DOWN
When products meet quality standards, they will be sterilized at 121 degrees Celsius for 40 minutes. The raw ingredients are cooked inside a retort pouch to ensure the best nutrition for the customers.
After the sterilization step, retort pouches will be cooled and dried by a specialized dryer machine.
