Whole / Diced Carrots In Brine

With over 2000 farmers covering 5 regions in Karnataka, we cultivate and process
gherkins, chillies, capsicums, carrots, cauliflower and celery from our FSC 22000 processing plant in India.
Setup by hands-on industry experts with an average of almost 20 years experience each,we have systems and practices in place to ensure our contract farmers achieve the highest yields and our products meet the highest standards expected by our clients.
With the future in mind, all farmers are taught to follow sustainable agricultural practices.
We have implemented practical and scientific post-harvest techniques to ensure that freshness is retained till we pack into barrels.
Our team of qualified field staff, personally monitor all farmers, visiting each twice a week, providing invaluable ongoing support and
guidance, which greatly contributes to greater yields and the overall quality of our produce.

Type: Cucumber.
Preserved type: vinegar, brine.
Acid: 0.35-0.55% (acetic acid).
Salt: 2.4-2.6% (NaCl).
Brix: 5.0-6.0%.
Size (cm): 1-4; 2-5; 3-6; 6-9.
Spices: celery, carrots, sugar, pepper, garlic or customer's formula.
Packing: in jar of 720ml/1500ml, or in drum of 220 liters.

Canned Carrot Slice/Dice in Brine:
--425g*24 tins, 3000g*6 tins
--Top quality and low price
--Rich experience
--Free samples
--Specifications: 425g*24tins/ctn, 1800ctns/20'fcl
3000g*6tins/ctn, 1000ctns/20'fcl
--MOQ: 1*20'fcl
--Certification: HACCP, ISO, FDA ect
--Shelf life: 3 years
--Label: private label acceptable
--Delivery Date: In 30days after prepayment
--Payment: T/T, L/C
--Advantage: --Fresh material
--Price will be given at first time
--Professional team work
--No mistake happened in the DOC.

Organic Whole Chicken Ham

Chicken Presunto is a traditional Portuguese dish consisting of shredded cooked chicken mixed with rice, carrots, peas, green beans and boiled eggs. It is seasoned with olive oil, vinegar, salt and pepper and garnished with black olives and parsley.

Chicken Ham is a versatile dish that can be served as a starter, main course or side dish. Itâ??s perfect for picnics, outdoor lunches, and family meals.

Chicken Ham is a great way to use up leftover cooked chicken. Itâ??s also a quick and easy recipe to make, which makes it perfect for midweek meals.

To make the Chicken Ham, simply shred the cooked chicken and mix it with the other ingredients. Season to taste and garnish with the olives and parsley.

Here is a simple recipe for Chicken Ham:

Ingredients:

* 1 cooked chicken
* 1 cup cooked rice
* 1 large carrot, diced
* 1 cup peas
* 1 cup green beans, sliced
* 3 hard-boiled eggs, chopped
* 1/2 cup olive oil
* 1/4 cup vinegar
* Salt and pepper to taste
* Black olives, for garnish
* Chopped parsley, for garnish

Instructions:

1. Shred the cooked chicken.
2. In a large bowl, combine chicken, rice, carrots, peas, green beans, and boiled eggs.
3. Season with olive oil, vinegar, salt and pepper to taste.
4. Decorate with black olives and chopped parsley.
5. Serve immediately or store in the refrigerator until ready to serve.

Type: Cucumber.
Preserved type: vinegar, brine.
Acid: 0.35-0.55% (acetic acid).
Salt: 2.4-2.6% (NaCl).
Brix: 5.0-6.0%.
Size (cm): 1-4; 2-5; 3-6; 6-9.
Spices: celery, carrots, sugar, pepper, garlic or customer's formula.

Type: Cucumber.
Preserved type: vinegar, brine.
Acid: 0.35-0.55% (acetic acid).
Salt: 2.4-2.6% (NaCl).
Brix: 5.0-6.0%
Size (cm): 1-4; 2-5; 3-6; 6-9.
Spices: celery, carrots, sugar, pepper, garlic or customer's formula.
Packaging: in jar of 720ml/1500ml, or in drum of 220 liters.

Type: Cucumber.
Preserved type: vinegar, brine.
Acid: 0.35-0.55% (acetic acid).
Salt: 2.4-2.6% (NaCl).
Brix: 5.0-6.0%.
Size (cm): 1-4; 2-5; 3-6; 6-9.
Spices: celery, carrots, sugar, pepper, garlic or customer's formula.
Packing: in jar of 720ml/1500ml, or in drum of 220 liters

Ingredients:
1.5 tablespoon oil 1 bay leaf 4 green cardamoms 4 whole cloves 6 black peppercorns 1 teaspoon cumin seeds 1 medium red onion, sliced 1 green chilli sliced 12 California
walnut halves smashed 2 teaspoons ginger-garlic paste 1/2 cup frozen green peas
soaked in warm water for 10 mins 2 medium carrots, 100 gm, sliced 1 medium potato,
185 gm diced into 1-inch pieces 1/3 cup cilantro chopped 1/2 teaspoon garam masala1/2
teaspoon smoked paprika 3/4 teaspoon salt for taste 1 cup basmati rice 1.25 cups water
Method
Wash and rinse the basmati rice until water turns clear. Then soak it in 2 cups of water for
20 mins.
While the rice is soaking, chop all the vegetables and soak the frozen green peas in
warm water for 5-10 minutes.
After 20 minutes, drain the water from the rice and set it aside. Also, drain the water from
the green peas and set it aside.
Heat oil in a pan. To this, add bay leaf, green cardamom, whole cloves, black peppercorns
and cumin seeds. Saute for 30 seconds until the spices are fragrant.
Then add sliced onions, along with green chilli and California walnuts. Cook for 3-4 mins
until the onion turns light brown.
Then add ginger-garlic paste and cook for a minute.
After this, add the vegetables - potato, carrots and green peas. Also add choppedcilantro, garam masala, smoked paprika and salt.
Then put the drained rice into the pan and toss it in gently with a spoon.
Now add water to the pan. Do not stir anything at this point. Close the pan with a lid and cook on high pressure for 5 mins.
Open the pot and fluff the rice with a fork.
Garnish with California walnuts and serve.