Braised Pork Belly Can Production Line

Braised Pork Belly Can Production Line

Meat Cutting and Preparation
Fresh pork belly is trimmed and cut into standardized cubes or slices by an automatic cutting machine.
The system ensures consistent portion size for even cooking and packaging.

Cooking and Braising Unit
Automatic braising kettles cook pork belly with sauce and seasonings.
Uniform heating ensures authentic taste and texture with reduced manual labor.

Canning and Filling
The cooked meat and sauce are filled into cans or jars using a precise metering filling system.
Ensures uniform product weight and ratio between meat and sauce.

Vacuum Seaming and Sterilization
Vacuum seamer ensures air-tight closure to prevent contamination.
Retort sterilizer (steam or water spray type) eliminates bacteria and ensures long shelf life.

Cooling, Drying, and Labeling
Continuous cooling tunnel prevents overcooking.
Automatic drying, labeling, and packing systems prepare the product for distribution.

Key Equipment in the Line
Automatic Meat Cutting Machine – Uniform pork belly cube/slice cutting for consistent quality.
Cooking & Braising Kettle – Jacketed or steam kettle with automatic stirring and temperature control.
Automatic Filling Machine – High accuracy for both solid and liquid filling.
Vacuum Can Sealing Machine – Ensures air-tight and hygienic packaging.
Retort Sterilizer – Steam or water spray sterilization for long-term shelf stability.
Cooling Conveyor & Labeling Machine – Efficient cooling and labeling in continuous flow.