Gel strength : 100-200/200-400/400-600 Moisture ; 77% Impurities : 10/40 grs 10 kgs/block x 2/ctn
Mix 100 - 200 Mix 200 - 300 ITO 700 ITO 900 Over 900 20Kg/MC
Surimi Whitess; 65-75 Fishmeat;92-95 Impurity;10gram +/- Mois;77%+-1 Sugar5-6% Sttp;0.25% 20kg/carton 2plates of 10kg
Frozen minced fish meat (surimi) Jelly strength: 100-200 / 200-300 / 300-400 / 400-500 / 500-700 Moisture: 77-78% or 80-81% Whiteness > 45 Nw. 10 kgs / block x 2 blocks / carton
Tachiuo surimi, with Gel below 200, moisture 75-77%, whiteness 40-42.
- The cartilage is crunchy and sweet, so it's suitable for making a salad. - For the dishes; Thai tea, mixed tea, ginseng tonic tea, etc. Seaweed cartilage has been prepared to cool in the refrigerator now take it directly into a cup of delicious tea - Cooking tea or making cartilage jam, we just need to put the seaweed to boil for about 5 minutes. Put the ginger sugar mixture to fit and then pour into each cup to refrigerate 4-5h later can be used.
- Gel Strength :
Frozen surimi
Tamagarashi surimi 200, us$1.55/kg, 77% >60% 200-399, us$1.65/kg> 77% >60% 400-599, us$ 1.75/kg 75-77 > 60%