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Huifa Fresh Shrimp Sausages are a wholesale seafood product made from 85% whole whiteleg shrimp (Litopenaeus vannamei) meat, designed for food distributors, restaurant chains, and catering operators that need consistent quality, documented food safety compliance, and reliable bulk supply.
85% whole shrimp content (minimum) — Each 10 cm sausage delivers visible shrimp chunks that hold a firm, juicy bite in hot pot, stir-fry, and soup applications without disintegrating during prolonged cooking.
Processed within 4 hours of harvest — Shrimp are peeled and blended at the source facility within 4 hours of landing, preserving natural sweetness and reducing thawing loss to ≤3% under standard refrigerator thawing at 4°C for 12 hours.
Phosphate-free, filler-free formulation — The binding matrix uses egg white (9%) and potato starch (6%) only; no pork fat, fish paste, or chemical phosphate additives are used, resulting in a clean label suitable for premium menus.
1 kg vacuum packs, 10 packs per carton — Individual vacuum sealing allows kitchen staff to thaw single packs on demand, reducing waste, cross-contamination risk, and labor time associated with bulk thawing.
HACCP and ISO 22000:2018 certified production — Each batch is third-party audited by China Quality Certification Centre (certificates CQC-HACCP-2023-0142 and CQC-ISO22000-2023-0789), with full pond-to-pack traceability documented for every production date.
| Parameter | Value | Notes |
|---|---|---|
| Shrimp species | Whiteleg shrimp (Litopenaeus vannamei) | Farmed in coastal ponds, hormone-free |
| Shrimp content | ≥85% by weight | Whole meat, no minced or recovery meat |
| Sausage length | 10 cm ± 0.3 cm | Uniform cutting for portion costing |
| Sausage diameter | 25 mm ± 1 mm | Standard collagen casing |
| Net weight per pack | 1 kg | Vacuum-sealed polyamide pouch |
| Packs per carton | 10 packs | 10 kg net weight per carton |
| Carton dimensions | 40 × 30 × 20 cm | Stackable, 24 cartons per pallet |
| Storage temperature | -18°C | Continuous cold chain required |
| Shelf life | 18 months | From production date, printed on each pack |
| Cooking time | 3 minutes (boiling water) | Cook until internal temperature reaches 75°C |
| Thawing loss | ≤3% | At 4°C for 12 hours, vacuum-sealed |
| Allergens | Crustacean, egg white | Binder: potato starch |
| Certifications | HACCP, ISO 22000:2018 | Audited by China Quality Certification Centre |
| Export documentation | Health certificate, certificate of origin, bill of lading | Prepared in English and Chinese |
Hot pot restaurants — Slice 1 cm rounds directly into broth; the sausages absorb seasoning while keeping shrimp texture intact, reducing preparation time by 15 minutes per batch compared to peeling raw shrimp in-house.
Dim sum and dumpling kitchens — Chop into 5 mm cubes and fold into har gow or siu mai fillings to boost shrimp presence without increasing meat preparation labor.
Catering and buffet events — Grill or skewer whole sausages as canapés; the firm collagen casing maintains shape for up to 2 hours under heat lamps without drying out.
Food trucks and quick-service venues — Pan-fry in 3 minutes and serve in buns or rice bowls, supporting high customer throughput during peak service windows.
Retail deli and butcher counters — Stock vacuum-sealed 1 kg packs in chilled displays; the portioned format attracts household buyers while reducing in-store repackaging workload.
The shelf life is 18 months from the production date when stored continuously at -18°C. FIFO rotation is recommended for large-volume storage, and temperature fluctuations above -15°C during transport should be avoided to preserve texture and prevent moisture migration.
Each sausage contains at least 85% whole whiteleg shrimp meat by weight, with egg white (9%) and potato starch (6%) as binders. There is no minced shrimp recovery, fish paste, pork fat, or phosphate additive in the recipe. This formulation results in visible shrimp chunks in every slice and a clean ingredient label.
The standard MOQ is 50 cartons (500 kg) per order. For first-time buyers, a 10-carton (100 kg) trial order is available at the same standard wholesale unit price. Both options include full export documentation, cold-chain freight arrangements to the destination port, and batch-specific quality test reports.
Yes. For orders above 500 kg, custom labeling with your own branding, multi-language cooking instructions, packaging design adjustments, and barcode generation are available. Artwork approval takes 3 business days, and production lead time is 14 days after final confirmation.
Thaw vacuum-sealed packs in a refrigerator at 4°C for 12 hours. Microwave thawing, warm water immersion, and room-temperature thawing are not recommended, as they accelerate moisture loss, soften the shrimp texture, and increase food safety risk. Once opened, use within 24 hours and keep refrigerated.
Yes — the product contains crustacean (shrimp) and egg white as declared allergens. It is free from gluten, soy, dairy, nuts, and sulfites. The production line is dedicated to shrimp processing, with monthly clean-in-place verification to prevent cross-contact between allergen groups. Allergen test certificates accompany each batch.
Each shipment includes a health certificate issued by CIQ, certificate of origin, fishing and farming area documentation, bill of lading, packing list, and a batch-specific HACCP verification report tied to each production date. Documents are issued in English and Chinese within 5 working days.
Most wholesale shrimp sausages in the current market contain 55–65% shrimp content blended with pork fat, starch fillers, and phosphate binders to reduce raw material cost. Huifa Fresh Shrimp Sausages use a minimum of 85% whole shrimp meat with a clean-label binder system, producing a firmer bite, lower thawing loss, and cleaner ingredient deck that meets the procurement standards of premium food service groups and ingredient-driven restaurant concepts. The 4-hour processing window from harvest to packing also reduces oxidative deterioration, resulting in a sweeter, fresher flavor profile than products processed from frozen raw material. This product is best suited for wholesale buyers who prioritize ingredient integrity, kitchen labor efficiency, and verifiable food safety documentation over the lowest unit price per kilogram.
Address：No. 159 ShunGong Road, Zhucheng City, Shandong Province