Produce name : Comprehensive mushroom crisp
Price : Please Contact Negotiations
Specification : accept customized
Bohang offers a very large assortment of dried organic and conventional fruit The range includes freeze dried air dried spray dried and vacuum dried fruit with or without seeds We can supply products of all sizes ranging from whole fruit to slices pieces diced and powder
The packing bag can gift box customized package
Produce name: Mushroom crisps Price : Please Contact Negotiations Specification : accept customized contact us Product Details Bohang offers a very large assortment of dried organic and conventional fruit. The range includes freeze dried, air dried, spray dried and vacuum dried fruit with or without seeds. We can supply products of all sizes, ranging from whole fruit to slices, pieces, diced and powder. We are certain that we can also find the product that meets your need. The packing: bag, can, gift box, customized package.
PRODUCT INFO Lotus root is an oblong, tubular rhizome or stem that grows underground in bodies of water, averaging 5-10 centimeters in diameter and 10-20 centimeters in length. Appearing like underwater sausage links, the rhizomes are connected to other rhizomes via smaller roots creating groupings of 3 to 5 and can grow to be over one meter in length as a whole. When young, Lotus root has a firm texture with light purple to white skin that transforms into a brown-beige hue with darker brown speckling when mature. Underneath the thin skin, the flesh ranges in color from ivory to white and is crisp, light, and starchy. There are also numerous, symmetrical, air pockets patterned into a pinwheel shape in the flesh that extend the entire length of the rhizome. Lotus root has a dense and crunchy texture with a nutty and sweet flavor, similar to that of a water chestnut or taro root. The younger roots are more tender and used for fresh culinary purposes, whereas mature roots are used in extended cooking applications to develop a tender, potato-like texture. Considered a good source of energy as it is high in carbohydrates. It also contains vitamin C, manganese, zinc, iron, copper, vitamin B, potassium, and magnesium. USES Lotus root is best suited for cooked applications such as steaming, frying, braising, stir-frying, and boiling. After peeling the root, it should be immersed in acidulated water using vinegar or citrus to prevent discoloration. Lotus root can be blanched just slightly to remove any bitterness, cooled, and added to salads or crudite. It can also be sliced and braised until tender in soups, stir-fried, battered and fried into tempura, or thinly sliced and baked into chips. In India, Lotus root is boiled, mashed, and added to vegetarian kofta, which is a dumpling dish paired with spicy sauces. A traditional Korean dessert also utilizes Lotus root with soy sauce, honey, and sesame seeds called yeongun bokkum. Lotus roots pair well with mushrooms, peppers, snap peas, snow peas, asparagus, corn, celery, cucumber, oyster sauce, peanuts, red beans, and sesame seeds. Lotus root will keep up to two weeks when stored whole, wrapped in damp paper towels, and placed in a plastic bag in the refrigerator. Sliced Lotus root can be stored in an acidulated water solution for a couple of days, or it can be frozen for long-term storage. SEASON Lotus root is available year-round, with a peak season in the fall.
Tiger lily buds is also called Golden Needle Mushroom¡¢Enoki Mushroom. It is known for the characteristics as follows: the pileus is tender, the stem is crisp, full of nutrition and delicious flavour. According to measurement its aminophenol content is higher than other mushroom. Lysine is especially high, which can promote children¡¯s intelligence growth. Tiger lily buds contain 8.87% protein, 60.2% carbohydrate, 7.4% coarse fiber. If you take it often you could prevent and cure canker. According to recent research, there is a kind of matter contain anticancer function. Tiger lily buds is a good delicious and health care food, which is top-grade food material for hotpot & salad (cold and dress with sauce). Factory locates in Panjin city, Liaoning province, covers 10000©O. Engineering includes three periods. During the first period our daily produce capability is 4 ton per day. Welcome loyal and new customers cooperate with us. vacuum package others are as per customer's requirement.
Supplier: Mushroom products like dried, canned, sauce, instant soup, snacks & crisp & cracker
Services: Manufacturer and exporter, shipment, export customers clearance
Supplier: Dehydrated and canned mushrooms: shiitake, oyster, champignon, black fungus, white fungus, black truffles, morels, chanterelles, enokitake. mushroom seasoning. mushroom condiments. mushroom crisp snacks.
Supplier: Fresh fruits like mangoes, avocado, pineapples, banana, melons sweet, water melons, papaya, pears, apricots, clementine, grapes, guava, peaches, pomegranate, red apples, green apple, green limes, kiwi, grapefruit, fresh vegetable like cauliflower, lettuce crisp head iceberg, mushrooms, spinach, beans green, cabbage headed, carrots, garlic, ginger, okra, onions red, onions white, pepper green hot, potatoes, sweet potatoes, pumpkin, turnip, aubergine / eggplant, celery, cucumber, leek, pepper chili red, pepper sweet green, pepper sweet red, radish, tomatoes, beetroot, corn sweet, zucchini, broccoli, chicory, endive, parsley, peas green snow, shallots, pepper sweet yellow, parsnip, sugar snaps, asparagus, basil leaves, cherry tomatoes, kales, red cabbage, butternut squash, spring onions
Services: Export, FOB, CIF,
Buyer: Fresh fruits and vegetables, spices and nuts
Loaded with vitamins, minerals, and dietary fibers, these delicious crisps are a great choice to become a new favorite treat for snack lovers around the world. Especially shiitake crisps provides a nutritional alternative for meat and vegetable that offers the same great benefits. Mushrooms are generally referred to as the delicacies of Asia because of the high resource of the nutritions. Low temperature vacuum fry technology Our snacks apply a vacuum fry technology in which the vegetable or fruit is prepared in a highly pressurised controlled setting. Due to the minimal exposure of oxygen, water and oil is expelled rapidly from the product, resulting in a crispy texture. Preparing our product in such a condition allows for the use of much lower temperatures (