Product Name: Broad Bean Sauce With Chili Oil
Serving Size :6kg
Flavors: Spicy
Item No.: M03010200034
Ingredients: Chili,broad bean, salt,wheat flour,rapeseed oil,food additives(sodium benzoate,potassium sorbate)
Allergen: Wheat,broad bean
Advantage: NON-GMO raw material; It is made from fermented from chilis and broad beans.
Shelf life:12 months
Storage:Keep in cool and dry place
Shipment Port : China
Delivery Time:15-25days
Terms of payment:T/T, L/C, Western Union,D/P...
Packaging/CTN: 6kg/plastic bucket
Quantity(CTN QTY for 20' container): 2000 ctns
Gross weight/CTN: .6.8kgs
Edible method: Cooking or eat it directly
Packing & Shipping:
Packaging
This thick broad bean sauce with chili oil can be packed as follows:
1. 500g/PET bottle, 12 bottles/ctn;or 1000g/PET bottle, 8 bottles/ctn;
2. 4 kgs/ PET bottle,4 bottles/ctn; 5kgs/ PET bottle,4 bottles/ctn;
3. 6 kgs/inner plastic bag/outer plastic barrel
4.10kgs-13kgs/inner plastic bag/out paper bucket
5. Customized according to customer requirements
Shipping
The products can be shipped via sea transportation,air transportation,road transportation or by express such as DHL,UPS,FEDEX,TNT and etc.
Production Process:
1.Broad bean -screening -washing -peeling-bean petal-soaking-mixing flour-add yeast-salt water-stirring-fermentation-maintenance-mature bean petal
2.Fresh chilies -picked-washed-dried-chopped-salted-fermentation-wash clean-cured-mature chilies.
3.Matured bean petal+mature chilies-add salt to mix-put into the cylinder-stir-place-maintain-check and accept-mature pixian bean paste.
4.Making by traditional craft.More than one year is the first grade bean paste,more than three years is the super grade bean paste.
Company Information:
Heng xing food established in 1997,it is a professional food enterprise which contain R&D,manufacture and sales,focus on "Heng xing brand" seasoning business;company has a comprehensive quality management system, the unique "multi-chili slow brewing" production process to produce high standards of products, are well received by customers!
In order to meet the growing market and customer demand, in 2013, company invested 120 million yuan of fixed assets in the pickles industrial park in dongpo district, meishan city, Sichuan,China and established an advanced standardized production base in the industry, covering an area of more than 100 mu. It was officially completed and put into production in 2016. The main product are all kinds of broad bean sauce with chili oil,black bean sauce and compound seasoning.
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Supplier: Guar gum powder, psyllium husk, cumin seed, sesame seed, fennel seed, dill seed, guar meal, turmeric, red chilly, agarbatti raw material
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2. rubber crumb
3. precipitated silica
4. silica quartz ore purity: 98% available, silica quartz powder/purity: 99.9% available, silica lumps purity: 99% available
5. calcium chloride powder 74% cacl2 92% cacl2 94%
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7. sodium meta bisulphite (food grade 94 96%)
8. red onion as per your required size.
9. sodium acetate anhydrous 99% sodium acetate trihydrate crystal 99%
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12. capsicum or bell pepper, ready to eat foods, ready green paste like ginger, garlic paste
Services: We also do logistic work for cif and we have 3rd party facilities like sgs on client chargeable base.
Product of origin : Thailand Product Description : Curry Paste: - Green Curry paste 240 g - Red Curry paste 240 g - Massaman Curry paste 240 g - Tom Yum Curry paste 240 g - Panang Curry Paste 240 g - Yellow Curry Paste 240 g - Pad Thai Paste 240 g - Basil Garlic Stir-Fry Paste 235 g Unit/Case : 8 bottles
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Services: Distrubution and logistics
Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents. Extraction of oleoresin capsicum from peppers involves finely ground capsicum, from which capsaicin is extracted in an organic solvent such as ethanol. The solvent is then evaporated, and the remaining wax like resin is the oleoresin capsicum. An emulsifier such as propylene glycol is used to suspend the OC in water, and pressurized to make it aerosol in pepper spray. The high performance liquid chromatography (HPLC) method is used to measure the amount of capsaicin within pepper sprays. Scoville Heat Units (SHU) are used to measure the concentration or "heat" of pepper spray. A synthetic analogue of capsaicin, pelargonic acid vanillylamide (desmethyldihydrocapsaicin), is used in another version of pepper spray known as PAVA spray which is used in the United Kingdom. Another synthetic counterpart of pepper spray, pelargonic acid morpholide, was developed and is widely used in Russia. Its effectiveness compared to natural pepper spray is unclear. Pepper spray typically comes in canisters, which are often small enough to be carried or concealed in a pocket or purse. Pepper spray can also be bought concealed in items such as rings. There are also pepper spray projectiles available, which can be fired from a paintball gun. It has been used for years against demonstrators. Derived from chilli peppers, oleoresin capsicum is the active ingredient in pepper spray and in some topical pain relievers.
Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.
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