Product name: Hot Sale Dried Flat Squid/Roasted Squid Vietnam Original: Vietnam Size: 20-30 cm Packing: 10kgs/ carton or 40kgs/ carton Dimension of carton: 30x20x20 cm
Specification: Dried Squid Roasting Ingredients: Dried Squid Content: Grilled Instruction for use:Eating, Snack Shelf Life: 12 months Place of Origin: Ho Chi Minh City, Vietnam Type: Seafood Snacks Brix (%): 15 Material:100% Dried Squid Package: 10 Kg/ Carton
Specification: Dried Squid Roasting Ingredients: Dried Squid Content: Grilled Instruction for use:Eating, Snack Shelf Life: 12 months Place of Origin: Ho Chi Minh City, Vietnam Type: Seafood Snacks Brix (%): 15 Material:100% Dried Squid Package: 10 Kg/ Carton
SPECIFICATIONS Ice percent : 0.2, Customizable Specification of squid flower : 4*4, 4*6 Squid raw material weight : 20KG Feature : Nutritious, Gluten-Free, Low-Salt, NATURE Shelf Life : 12 months under 18 degree below rezo Packing : Customers' Requirements Processing : Cleaned - Cutting - Frozen IQF Usage : Human Consumption
Product name: Dried Squid Rolled Original: Vietnam Size: 20-30 cm Packing: 10kg/ carton Dimension of carton: 30x20x20 cm. MOQ: 50 KG
SPECIFICATION: Product name: Dried Squid Grade: Food Grade Size: 20-30 pcs/ kg, 40-50 pcs/ kg, 60-70 pcs/ kg, 80-100 pcs/ kg Type: Dry squid/cuttlefish Packing: 10kg/ carton MOQ: 100kg
Moisture 10% max. Sizes: SSA: 7-10pcs/kg. SA: 12-14pcs/kg. 1A: 17-20pcs/kg. 2A: 27-30pcs/kg. 3A: 37-40pcs/kg. 3As: 47-50pcs/kg. 4A: 60-70pcs/kg. 5A: 90-130pcs/kg.
Warmest greeting to HUVY IMPORT EXPORT CO.,LTD We are one of the leading companies that supplying dried food, frozen food, fruit and spices,..to many countries in the world DRIED BLACK SQUID: Product Name: Dried Black Squid Scientific Name: Sthenoteuthis oualaniensis Vietnamese Name: Kh�´ Má»±c x� Origin of source: Vietnam Product Brand: HUVYCO Size: 9-12-15-20 cm Packaging: 50 kg/ poly propylen bag Delivery: Worldwide delivery Delivery Terms: FOB, CNF, CIF Certifications: HK 695, DL-688, DL-947, BRC, MSC Export Standards: Complies with HACCP, FDA and ISO standards Meets the requirements of importing countries Product Features: Sustainably sourced Traceable supply chain Frozen at peak freshness
95% squid, salt and pepper sugar 5% INSTRUCTIONS FOR USE Ready to eat STORAGE INSTRUCTIONS Store in a cool dry place or refrigerate
Storage Type: Dry Condition Specification: Curry Fish Ingredients: Fresh Squid Content: DRIED sea food Instruction for use: Soaked in water before cooking Product Name: Dried Squid Seafood Type: Sea Food Package: 10kgs/carton MOQ : 100KGS
Size: 2-3.5 cms, 4-6 cms, 5-7 cms. Salt: 5-15% max. Moisture: 12-20% max. Part: whole or headless. Drying: sun-dry or air-dry. Characteristic: no preservatives, no chemical, safe histamine level. MOQ: 3000kgs, capacity: 50 tons/month. Shelf life: 2 years. Packaging: 12kgs /carton. 20ft=9mts.
Origin: Vietnam Product name: Dried Squid Roll MOQ: 50 KGs
95% squid, salt and pepper sugar 5% INSTRUCTIONS FOR USE Ready to eat STORAGE INSTRUCTIONS Store in a cool dry place or refrigerate
Product name: Dried Squid Rolled Original: Vietnam Size: 20-30 cm Packing: 10kg/ carton Dimension of carton: 30x20x20 cm
Coriander, popcorn, white beans, red beans, black beans, beans cranberry, mung beans, adzuki beans, green peas, yellow peas, chickpeas, sunflower seeds, chia seeds, flax seeds, amaranth, sesame seeds, quinoa, maca powder, yerba mate, dried prunes, raisins, peanuts, fruit purees, corn flour, yellow corn, soybeans, durum wheat, red shrimp, illex squid, hake hubbsi, fresh fruit, lemons, oranges, tangerines, apples, pears.
Moisture 10% max. Sizes: - SSA: 7-10pcs/kg. - SA: 12-14pcs/kg. - 1A: 17-20pcs/kg. - 2A: 27-30pcs/kg. - 3A: 37-40pcs/kg. - 3As: 47-50pcs/kg. - 4A: 60-70pcs/kg. - 5A: 90-130pcs/kg.
Size: S, M, L Specification: cleaned, double cut belly, tentacle cut in 5-7 cm. packing: 500grs/ bag X 6 bags /carton or according to customers Season: Whole year round
SPECIFICATION: Product name: Rolled Cuttlefish/ Roasted Cuttlefish and Squid Origin: Vietnam Grade: Food Grade Size: 10-20cm, 20-30cm, 30-40cm Type: Dry squid/cuttlefish Packing: 10kg/ carton MOQ: 100kg Payment Terms: T/T 40% in advance and 60% full payment when product as available at the warehouse. Manufactory Time: 15-20 days
Juniperus communis Fam: Cupressaceae Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva". Spice Description Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled. Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine. Flavour:Aromatic, bittersweet and piny. Hotness Scale: 1 Preparation and Storage Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container. Culinary Uses Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.
Black Pepper Oleoresin Botanical: Piper nigrum Family: N.O. Piperaceae Hindi Name: Gol Mirch General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun. Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc. Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae. Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature. Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.
