Yakiniku pork

Today we made one hundred pieces of pork fillet, yakiniku style using advanced sous-vide aseptic packaging (ASAP) technology. This will be our last batch of trial products before this lunar year ends. Looking back, we have made huge progress in widening the applications of ASAP. We can’t wait to see the debut of our technology in 2018!

今天我們利用「先進真空低溫無菌包裝」（ASAP）技術製作了100包日式燒烤豬頸肉。這批產品將會是今個農曆年最後一批試驗產品。回想起這年時間，我們擴闊了「低溫真空無菌包裝」技術的應用層面。我們熱切期待這項技術在今年面世！