BEEF RIPEN The automatic mode will be activated by touching the Beef Button once. Setting the temperature is not necessary. Neither the flesh nor the meat fat of meat turns black or red if it is stored in the Manna even for more than 30 days. With seven days of ripen, the meat will have bright red meat in its fat layers while the fat layers will appear in the muscles, turning the meat to be just like good-quality meat. PORK BELLY RIPEN With the seven-day ripen process, even ordinary pork can taste even more delicious than Koreaâ??s famous branded meats, such as Jirisanâ??s black pork or Jejuâ??s ogyeopsal. Delicious dishes, such as marinated pork, braised pork width kimchi, and pork with wrapped kimchi, can be made with either fresh ham or picnic shoulder cuts. CAN PRODUCE TASTY GRAVY When you think of grilled beef, the savory juices spilling out of the flesh will be the first thing to come to your mind. The meat juices can be used to produce gravy that will taste even better if the meat is aged in the Manna System. Even if the meat is leftover on a gridiron or a grilling pan, it does not easily dry out but remains soft, tender, and juicy. REMOVES UNPLEASANT MEAT ODORS. The unpleasant smell of raw beef, pork belly, or even duck will disappear if it is stored in our Manna System. ASSURES THE BEST TASTE. If you grill a well-marbled meat, rich and savory meat juices will be produced, creating a tender and chewy meat texture, thus producing the best-tasting meat. DISH WITH A FRESH AND RICH GRAVY Out of 6kg of beef = 1.8kg of flesh + 4.2kg of gravy(69.4% of water) Out of 6kg of pork = 1.5kg of flesh + 4.5kg of gravy(74.5% of water) With the Manna Systemâ??s seven-day ripen process, meat can become more delicious. You can enjoy the juicy and rich taste of meat if you chew it for 2~3 minutes. Even after swallowing it, you can still feel the lingering taste of the delicious meat in your mouth, which you would never have with other meats. THE BEST MEAT DISH Meat can become an even better ingredient for all your delicious dishes if it is tender and has a moderately chewy texture- something anyone can achieve simply by ripen the meat in the Manna System for one, two, three, or more weeks. THE NATIONâ??S ONLY LARGE-SIZED MEAT RIPEN/KIMCHI REFRIGERATOR The unique kimchi-storing technology that Mannaâ??s large-sized 1,040L refrigerator has allows you to enjoy the crispy texture of kimchi all year round.
PP
Altus Alk-471 Refrigerator
Altus Al-376 Refrigerator
BEEF RIPEN The automatic mode will be activated by touching the Beef Button once. Setting the temperature is not necessary. Neither the flesh nor the meat fat of meat turns black or red if it is stored in the Manna even for more than 30 days. With seven days of ripen, the meat will have bright red meat in its fat layers while the fat layers will appear in the muscles, turning the meat to be just like good-quality meat. PORK BELLY RIPEN With the seven-day ripen process, even ordinary pork can taste even more delicious than Koreaâ??s famous branded meats, such as Jirisanâ??s black pork or Jejuâ??s ogyeopsal. Delicious dishes, such as marinated pork, braised pork width kimchi, and pork with wrapped kimchi, can be made with either fresh ham or picnic shoulder cuts. CAN PRODUCE TASTY GRAVY When you think of grilled beef, the savory juices spilling out of the flesh will be the first thing to come to your mind. The meat juices can be used to produce gravy that will taste even better if the meat is aged in the Manna System. Even if the meat is leftover on a gridiron or a grilling pan, it does not easily dry out but remains soft, tender, and juicy. REMOVES UNPLEASANT MEAT ODORS. The unpleasant smell of raw beef, pork belly, or even duck will disappear if it is stored in our Manna System. ASSURES THE BEST TASTE. If you grill a well-marbled meat, rich and savory meat juices will be produced, creating a tender and chewy meat texture, thus producing the best-tasting meat. DISH WITH A FRESH AND RICH GRAVY Out of 6kg of beef = 1.8kg of flesh + 4.2kg of gravy(69.4% of water) Out of 6kg of pork = 1.5kg of flesh + 4.5kg of gravy(74.5% of water) With the Manna Systemâ??s seven-day ripen process, meat can become more delicious. You can enjoy the juicy and rich taste of meat if you chew it for 2~3 minutes. Even after swallowing it, you can still feel the lingering taste of the delicious meat in your mouth, which you would never have with other meats. THE BEST MEAT DISH Meat can become an even better ingredient for all your delicious dishes if it is tender and has a moderately chewy texture- something anyone can achieve simply by ripen the meat in the Manna System for one, two, three, or more weeks. THE NATIONâ??S ONLY LARGE-SIZED MEAT RIPEN/KIMCHI REFRIGERATOR The unique kimchi-storing technology that Mannaâ??s large-sized 1,040L refrigerator has allows you to enjoy the crispy texture of kimchi all year round.
Refrigerants to be used in cooling industry, feel free to contact us for further information.
BEEF RIPEN With seven days of ripen process, you can serve the best beef dishes without wasting any part of the beef. The meat does not turn black even after 20~30 days. It only becomes aged with its natural juices capture inside, thus making the meat taste so much better. Even beef cuts, such as the bottom round, the shin foreshank, and chuck roll that are not suitable for grill dishes because they have little marbling and can be dry when grilled, can now taste better with the Manna Systemâ??s 1~3 week ripen process. Based on the sensory test results for aged meat, the meat improved in terms of its natural juices, flavor, and overall composition, thus resulting in a tenderer and tastier meat. The Manna System enables you to serve the best beef dishes even with ordinary meat cuts, regardless of certain conditions, such as the condition of the production facility, the environment, the meat processing company, and other related factors. PORK BELLY With seven days of ripen process, even ordinary pork can taste even more delicious than Koreaâ??s famous branded meats, such as Jirisanâ??s black pork or Jejuâ??s ogyenopsal. Delicious dishes, such as marinated pork, braised pork with kimchi, and pork with wrapped kimchi, can be made with either fresh ham or picnic shoulder cuts. DEFROSTING OF FROZEN MEAT By thawing the frozen meat for 3~4 days in Manna, the meat becomes defrosted without losing any of its natural juices. The defrosting process also helps remove any unpleasant meat odors. JUICY MEAT The grilled meat, which was defrosted and aged for seven days using the Manna System produces juicy meat. As soon as you put it in your mouth, you can savor the juiciness of the meat and long even after you have swallowed it, you can still taste the lingering deliciousness of the meat-a truly unforgettable sensation. REMARKABLE MARBLING The meat, which is defrosted aged for seven days using the Manna System, will begin to have marbling between its layers. GALBITANG(SHORT RIB SOUP), SEOLLEONGTANG(OX BONE SOUP), COMTANG(BEEF TRIPE SOUP) â?? Raw meat : Do not freeze the beef cuts for soup such as the bones, beef leg bones, back ribs, beef brisket, and other similar cuts. Place them in the Manna System for seven days to allow proper ripen. â?? Frozen meat : Do not dip it in water for 1~2 days to remove the blood from the meat. Just thaw it for 4~5 days in the Manna System and then place the meat and bones for soup in boiling water. Throw away the used water after a few minutes. Replace with fresh water and bring it ripen to a boil. With this method, you can be assured of having the most delicious Galbitang, Seolleongtang, and Gomtang.
The meat can be unfreeze & not wasting of meat juices & decomposition of smell by 7 days ripening of raw beef on vaccum packing condition, Its color not to be black even after 30~60 days. It will the best taste of raw meat. The freeze meat not to be wasted of meat juices if it defrosted in manna system. It can be the best taste of food in the world. Tuna can not be black even after 30days, It will be the best taste of tuna.
BEEF RIPEN With seven days of ripen process, you can serve the best beef dishes without wasting any part of the beef. The meat does not turn black even after 20~30 days. It only becomes aged with its natural juices capture inside, thus making the meat taste so much better. Even beef cuts, such as the bottom round, the shin foreshank, and chuck roll that are not suitable for grill dishes because they have little marbling and can be dry when grilled, can now taste better with the Manna Systemâ??s 1~3 week ripen process. Based on the sensory test results for aged meat, the meat improved in terms of its natural juices, flavor, and overall composition, thus resulting in a tenderer and tastier meat. The Manna System enables you to serve the best beef dishes even with ordinary meat cuts, regardless of certain conditions, such as the condition of the production facility, the environment, the meat processing company, and other related factors. PORK BELLY With seven days of ripen process, even ordinary pork can taste even more delicious than Koreaâ??s famous branded meats, such as Jirisanâ??s black pork or Jejuâ??s ogyenopsal. Delicious dishes, such as marinated pork, braised pork with kimchi, and pork with wrapped kimchi, can be made with either fresh ham or picnic shoulder cuts. DEFROSTING OF FROZEN MEAT By thawing the frozen meat for 3~4 days in Manna, the meat becomes defrosted without losing any of its natural juices. The defrosting process also helps remove any unpleasant meat odors. JUICY MEAT The grilled meat, which was defrosted and aged for seven days using the Manna System produces juicy meat. As soon as you put it in your mouth, you can savor the juiciness of the meat and long even after you have swallowed it, you can still taste the lingering deliciousness of the meat-a truly unforgettable sensation. REMARKABLE MARBLING The meat, which is defrosted aged for seven days using the Manna System, will begin to have marbling between its layers. GALBITANG(SHORT RIB SOUP), SEOLLEONGTANG(OX BONE SOUP), COMTANG(BEEF TRIPE SOUP) Raw meat : Do not freeze the beef cuts for soup such as the bones, beef leg bones, back ribs, beef brisket, and other similar cuts. Place them in the Manna System for seven days to allow proper ripen. Frozen meat : Do not dip it in water for 1~2 days to remove the blood from the meat. Just thaw it for 4~5 days in the Manna System and then place the meat and bones for soup in boiling water. Throw away the used water after a few minutes. Replace with fresh water and bring it ripen to a boil. With this method, you can be assured of having the most delicious Galbitang, Seolleongtang, and Gomtang.
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Altus Al245 Joker 360 Lt Horizontal Freezer
Air conditioner spare parts , compressors , gases and motors..
Chemicals, minerals, agro products, steel, aluminium, copper, scaffolding products, minerals, scrap, washing machine parts, refrigerator parts, micro oven parts & auto parts..
Botanical Name: Piper nigrum Plant Family: Piperaceae Country of Origin: India Plant Part: White Peppercorns Growth Method: Wild Harvest Extraction Method: Steam Distillation Color: Clear Consistency: Thin Strength of Aroma: Medium Pepper is a perennial vine of the Piperaceae family indigenous to the Malbar coast of India. It is now cultivated in most tropical parts of the world. Pepper bears clusters of small flowers and small spherical fruits that turn red when they ripen. The berry-like fruits eventually become the peppercorns, and each one bears a single seed. The hot spice of White Pepper is made from its berries. It is the fully mature fruits from which the soft, fleshy outer layers had been ground off before drying. The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world. Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish. The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.
Deliciously tangy and one of the most highly prized natural foods in South Asia, the tamarind – the melodic name of which comes from the Persian "tamar-I-hind," meaning "date of India" – is gaining recognition and appreciation throughout the world. Said to be native to Africa, this exotic fruit grows on exceptionally tall trees of the fabaceae family, such as peas, beans, and other legumes, mostly in the warmer, dryer areas of Asia, Mexico, and India. Tamarind trees produce an abundance of long, curved, brown pods filled with small brown seeds, surrounded by a sticky pulp that dehydrates naturally to a sticky paste. The pods look a bit like huge, brown, overly mature green beans. After harvest, tamarinds are sometimes shelled in preparation for export. From there, they're often pressed into balls and layered with sugary water or syrup; sometimes they're salted. Processed tamarind products can be found in supermarkets, but remember that additives can alter the nutritional profile. It’s better to purchase tamarind when it's fresh and still in the pod. Refrigeration is the best way to preserve the freshness for up to several months.
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.
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.
GPPS Clear regrind no coating GPPS Clear Regrind are crushed from refrigerator shelf
2-Naphthol Basic information Chemical Properties Application Preparation Product Name: 2-Naphthol Synonyms: c.i.37500;c.i.azoiccouplingcomponent1;c.i.developer5;Developer A;Developer AMS;Developer BN;developera;developerams CAS: 135-19-3 MF: C10H8O MW: 144.17 EINECS: 205-182-7 Product Categories: Fluorescent;Naphthalene;pigments;alcohol;MICROCIDIN;Color Former & Related Compounds;Developer;Functional Materials;Intermediates;Aromatic Compounds;Alphabetical;Bioactive Small Molecules;Biochemicals and Reagents;Building Blocks;C9 to C20+;Cell Biology;Chemical Synthesis;Fluorescent Indicators and Probes;Fluorescent Probes;Labels;N;Organic Building Blocks;Oxygen Compounds;Particles and Stains;pH Sensitive Probes and Indicators;Phenols;Dyestuff Intermediates;Aromatics Mol File: 135-19-3.mol 2-Naphthol Chemical Properties Melting point 120-122 C(lit.) Boiling point 285-286 C(lit.) density 1,28 g/cm3 vapor density 4.97 (vs air) vapor pressure 10 mm Hg ( 145.5 C) refractive index 1.5762 (estimate) Fp 153 C storage temp. Refrigerator solubility methanol: soluble1g/10 mL, clear, colorless to light yellow pka 9.51(at 25C) form Powder, Crystals or Granules color White PH Range Non& uorescence (8.5) to blue & uorescence (9.5) Water Solubility 1 g/L (20 C) �»max 226nm, 265nm, 275nm, 286nm, 320nm, 331nm Merck 14,6384 BRN 742134 Stability: Stable. Combustible. Dust may form explosive mixture with air. Incompatible with strong oxidizing agents, phenol. Major Application Display device, semiconductors, photoimaging materials, inks, toner, chalk, security paper, molding materials, tin plating method, rubber, adhesive, leather, detergent, hair dyes, antimitotic drug, anticancer agent, antiinflammatory agent, treatment of acne vulgaris (pimples) and other dermal ailments (rashes, scratches, blemishes, hair loss), disorders InChIKey JWAZRIHNYRIHIV-UHFFFAOYSA-N CAS DataBase Reference 135-19-3(CAS DataBase Reference) NIST Chemistry Reference 2-Naphthalenol(135-19-3) EPA Substance Registry System 2-Naphthalenol (135-19-3) Safety Information Hazard Codes Xn,N Risk Statements 20/22-50 Safety Statements 24/25-61 RIDADR UN 3077 9/PG 3 WGK Germany 2 RTECS QL2975000 F 8 Autoignition Temperature 430 C TSCA Yes HazardClass 9 PackingGroup III HS Code 29071590 Hazardous Substances Data 135-19-3(Hazardous Substances Data) Toxicity LD50 orally in Rabbit: 1960 mg/kg LD50 dermal Rabbit > 10000 mg/kg 2-Naphthol Usage And Synthesis 2-Naphthol Preparation Products And Raw materials
Brazilian Salted Leather, both from slaughterhouse and refrigerator types. 26 to 34 kg cowhides.
