Factory Overview and Process Capabilities

Factory Overview

Built according to international cGMP and HACCP standards, our facilities cover animal pharmaceuticals, health supplements, and pet food production lines, and we provide one-stop OEM/ODM services from R&D to mass production. Combined with automated packaging and smart warehousing, along with a full-process monitoring and traceability system, we ensure product safety, stable quality, and reliable supply.

Octagonal mixing tank

Primarily used for mixing powders.

Packaging Room

The final stage of product production, where labeling and boxing are carried out before shipment

Pure Water Manufacturing System

A pure water system compliant with cGMP standards, used for the manufacture of oral liquid preparations and the cleaning of various equipment."

Air Conditioning System

An air conditioning system compliant with cGMP standards, maintaining the production area environment in accordance with regulations.

Laboratory

Equipment 01

Physicochemical Laboratory

Mainly used for general pharmaceutical physicochemical experiments, such as the inspection of pharmaceutical raw materials and the quality testing of finished products.

Equipment 02

Weighing scales

Weighing of inspected objects

Equipment 03

High Performance Liquid Chromatography (HPLC)

Advanced laboratory equipment, mainly used for the content analysis and identification of drugs, such as raw materials like glucose or antibiotics.

Equipment 04

FTIR (Fourier Transform Infrared Spectrometer)

Primarily used to analyze the structure and chemical bond characteristics of molecules.

Equipment 05

Potentiometric titrator

Based on the changes in the concentrations of reactants and titrants, the equivalence point can be determined, and the content of reactants can then be calculated.

Cat Meat Paste Production Process

Step. 01

Raw Material Acceptance and Inspection

Inspect meat, vegetables, additives, and other raw materials, checking their appearance, odor, and packaging integrity.
Conduct microbiological testing, heavy metal testing, and pesticide residue analysis.
Qualified raw materials are stored in batches under temperature control or frozen conditions.

Step. 02

Pharmaceutical-Grade Water System

Water management and testing are conducted according to pharmaceutical-grade standards.
Weekly cleaning and TOC sampling are performed. Water undergoes PID filtration and dual disinfection processes to ensure purity.
A thermal circulation system maintains water temperature, preventing the growth of low-bacterial-count bacteria.

Step. 03

Raw Material Pretreatment

Weigh according to formula ratio
Debone, remove tendons, and peel
Clean and cut into suitable grinding sizes
Strictly separate processing areas to prevent cross-contamination

Step. 04

Grinding and Blending

Use low-temperature grinding equipment to process meats, preventing nutrient loss.
Add vegetable and fruit purees, vitamins, minerals, and functional additives according to the recipe.
Emulsify and blend using high-shear technology to ensure a uniform texture and smooth mouthfeel.

Step. 05

Water-spray sterilization

After filling and sealing, the product enters a water-spray sterilizer for pressurized heating and sterilization.
Temperature, pressure, and time are monitored throughout the process to ensure sterilization effectiveness while minimizing damage to product flavor and nutrients.

Step. 06

Metal Foreign Object Detection

Finished products are inspected by a metal detector, and products containing metal foreign objects are rejected.

Step. 07

Packaging and Labeling

Print and affix labels according to brand requirements (including ingredient list, nutrition facts, expiration date, batch number)
Set up batch number and barcode traceability after packaging

Step. 08

Finished Product Inspection and Sampling

Sampling for sensory evaluation, microbiological testing, and moisture and nutrient analysis
Sample retention for traceability of quality status

Step. 09

Finished Product Warehousing and Shipping

Finished products are stored according to the First-Out-of-Expires (FEFO) principle.
Temperature control throughout the process ensures palatability and nutritional stability.
Packaging integrity and labeling clarity are checked again before shipment.