Vietnamese consumers are increasingly interested in the origin of raw materials, nutritional components and production standards, including processed products. Daesang Duc Viet's development of new products for fresh vegetables and Foam skin pig's milk is done with the desire to give consumers more suitable options for breakfast, snacks or meals during the day to meet the need for speed while still ensuring nutrition and food hygiene and safety.
Fresh vegetable workshop: Maintain the complete meat structure, the rich flavor of Hong Kong
The highlight of Hong Kong fresh meatballs is the raw cut meat processing method, helping to keep the meat whole, bringing a feeling of being chewy and fragrant when processed. The product combines a reasonable ratio of fatty and lean meat to create a moderate amount of fat. The harmonious salty and sweet flavor makes fresh sausages suitable for both adults and children.
When processed by frying or baking, the workshop creates a layer of the skin from the natural ball canvas, especially emitting a characteristic aroma. Quick processing time, convenient for quick meals for busy families. Fresh Hong Kong restaurant can be served with rice, sticky rice, stir-fried noodles, fried rice or as a topping for many different dishes.
Spongy leather pig's Den: Delicious and crispy rice, suitable for convenient family meals
Along with fresh workshop spring rolls, foam pork sausage is a product researched and developed by Daesang Duc Viet to serve the needs of fried dishes for family meals and gatherings. The technology of creating foam shells helps the product have a longer brittle shell and reduces oil absorption.
Meat foam pork leg is a combination of traditional flavors and the convenience of modern life. The special highlight is the unique foam leather shell, golden brown when fried. Inside is a rich meat filling, processed from fresh meat, harmoniously mixed with spices, bringing an unforgettable delicious flavor.
Seafood foam pork leg is the perfect balance of flavor and nutrition. High-end salmon fillings are not only fragrant and fatty but also provide a valuable source of Omega-3; all are packaged in a fragrant crispy foam shell. The pig's sausage rolls are tightly wrapped, limiting skin breakage when fried and suitable for many times of enjoyment.
Produced according to safety standards at Daesang Duc Viet factory
The two new products are manufactured at the Daesang Duc Viet factory, applying a quality management system according to HACCP and ISO 22000:2018 standards. The control process of input materials including meat, vegetables and spices is strictly implemented to ensure food safety and hygiene. The packaging, storage and transportation process is designed to keep product quality stable throughout the shelf life. This is something consumers are particularly interested in when choosing processed products.
Expanding market share in the convenience food segment
By launching a Hong Kong fresh workshop and foam pork sausage, Daesang Duc Viet hopes to contribute to diversifying the options for consumers, while creating more opportunities for distributors and retail systems.
The launch of Hong Kong fresh workshop and foam pork leg shows that Daesang Duc Viet is continuing to pursue the strategy of developing a convenient product line but ensuring quality and strictly complying with food safety and hygiene conditions. In the context of an increasingly fast modern life, this group of products contributes to meeting the needs of clean, safe and easy-to-process food of many Vietnamese families.
