Tangshan Yinhai crafts conscience salt

Hebei Tangshan Yinhai Salt Co.

Sea salt is the gift of the sea, delicious people's life, let every family enjoy high-quality sea salt, and make "Yinhai" salt famous in China, is the original intention of Yinhai people

According to Sun Jianmin, deputy general manager of Tangshan Yinhai Salt Co.

Yinhai Company uses traditional sun-dried sea salt as raw material, and on the basis of introducing domestic advanced equipment and continuous improvement of manufacturing process, it has made great efforts to create two major brands of salt products, namely "Haiyue" and "Yan Yisheng", and has successively developed a variety of high-end salt products.

Compared with foreign countries, domestic edible sea salt still has problems such as simple production process, low degree of automation, and unstable production process of high-grade salt

Through the automatic transformation of the original mechanized production line, Yinhai Company implemented quality control measures such as visualizing the glass greenhouse for salt drying, brine purification, and increasing the raw salt purification process to realize the dynamic tracking and quality control of the whole process of safe production of salt products, and to achieve from the salt field to the dining table.

In order to meet consumer demand, Yinhai Company renovated the existing plant, built a high-grade seasoning salt production and packaging workshop that meets food requirements, and did a good job in the publicity and promotion of salt products to enrich the domestic high-end salt category

Yinhai Company gives full play to its own resources and talent advantages, strengthens cooperation with domestic scientific research institutions, increases R&D capital investment, flexibly introduces technical experts, expands core R&D team, and realizes salt product process upgrade, technical reserve and functional nutrition.

Looking forward to the future, in the new historical development stage, Tangshan Yinhai Salt Co.

(Wang Peng, Cao Shuxing and Feng Yanzhu)

　　Responsible editor: Zhao Yu Review: Wang Jinchen