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Shanghai Yangqi Industry & Trade Corp
Add: Rm 1605, Mingshen Center Building, No.3131 Kaixuan Rd, Xuhui District, Shanghai, China.
Tel: +86-21-61134090
Fax: +86-21-61134078
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E-mail:trade-srv@yangqifoods.com

China Product Seasoning Numb & Spicy Scallop Trim Meat

Selection of scallop skirts and Sichuan flavor spicy juice is the selling point, when you taste it, delicious taste will impress your taste nerve Cooking methord.

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Product Details

Numb&Spicy Scallop Trim Meat

Sichuan flavor, sesame seed, mashed garlic scent, and crispy scallop trim meat, can not wait for next bite.
When you're looking for a lean protein to add to your diet, put scallops on the menu. Three ounces of scallops contains just 94 calories, less than 1 gram of fat and 17.5 grams of protein.

FEATURES
* Special Sichuan flavor sauce.
* Numb and spicy taste is the feature about this dish.
* Although it's spicy but with crispy tribute vegetable can make buffer numb.
* It can take you experience authentic Sichuan flavor.

PHYSICAL PROPERTY

AppearanceNatural pretty
ColorYellow & Green
TissueTight meat and Crispy tribute vegetable
AromaChili flavor
ImpurityNot find

STORAGE PROPERT
Conditions: Keep Frozen at -18℃ or below
Shelf time: 2 Years

MANUFACTURING PROCESS

360截图20170424114930809.png

PACKING PROPERTY

OutsideMaterial: paper carton
Len: 47cmWid: 23.3cmHet: 14cmG.W.: 12.7kgN.W.: 12kg
InnerMaterial: PE bag
Len: 27cmWid: 25.5cm G.W.: 1020gN.W.: 1000g

NUTRITION FACTS

ItemPer 100gNRV %
Energy844KJ10%
Protein9.4g16%
Fat11.4g19%
Carbohydrate13.3g4%
Sodium1230mg62%

Chemical Property

Pb≤1.0mg/kg
As≤0.5mg/kg
Cd≤2.0mg/kg
Me Hg≤0.5mg/kg
Peroxide value≤0.25g/100g

APPLICATION

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Contact Us
Contact person: Vera
Phone: +86-15216886376
Email: trade@yangqifoods.com
Website: http://www.sushiseafood.com

We are one of the leading seasoning seafood products suppliers. Don't hesitate to buy our quality and healthy china product seasoning numb & spicy scallop trim meat in stock any more. We will offer you big discount based on qualified orders. Check the quotation now.

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