washed clean and fresh
no broken bones
no blood stain
healthy for human consumption
Quality processed Grade A Frozen Pork front feet,Hind feet and other
frozen pork cutting parts.
Frozen Temperature:
- Blasted at: minus 40 degrees Celsius
- Storage at: minus 20 degrees Celsius.
- Temperature during Transportation: minus 18 degrees Celsius
Frozen Pork Meat
Specification: Without skin, fat and bones; each half carcass cut into the following four pieces:
1.Nape: Each piece weighing 0.8kg net min.
2.Shoulder: Each piece weighing 1.35kg net each min.
3.Loin: Each piece weighing 0.55kg net each min.
4.Leg: Each piece weighing 2.2kg net each min.
With slight fat left on each piece of meat. In each carton, one piece of meat weighing less than the above stipulation is allowed.
We can supply Frozen Halal Chicken Legs origin EU and latin America.
MOQ 1 container ( 24 Tons)
Excellent quality and very competitive prices. Prices changes on a weekly basis, if you want a quote please provide necessary information quantity delivery port etc..
washed clean and fresh
no blood stain
healthy for human consumption
Quality processed Frozen Pork tongue
frozen pork cutting parts.
1 Poly bags of 10kg each = 10kg per carton
*Frozen Temperature:*
- Blasted at minus 40 degrees Celsius
- Storage at: minus 20 degrees Celsius.
- The temperature during Transportation: minus 18 degrees Celsius
Frozen Chicken Paws
Quality: A Grade Frozen Chicken Paws
Process: Bqf (block Quick Frozen) Chicken
Weight Per Piece: More Than 35g+.
Average Length: 8~11 Cm /piece
Processing: 100% Fresh And Frozen White Skin
Shelf Life: 24 Months. �?¢ Frozen Requirement: Storage At 40 C;
Stocked At: 18 C;
Uring Transportation: �??18ë?c;
Ice Content: Less Than 0.3%;
Outer Yellow Skin Off Well Dressed And Cleaned
No Black Pads Or Ammonia Burns
No Bad Smells, No Excessive Blood Or Blood Stains
No Excess Water
No Broken Bones
Fresh And Hard Nail * No Bruises
No Feathers No Hair
Moisture Content Is Less Than 2%
Production Age: Not More Than 60 Days From The Shipping Date
Chemical Burns Presence : No Chemical Burns
Black Spot : Presence Less Than 1%
Broken Bone: Less Than 1%
Antibiotics: Presence Not Allowed
Pathogenetic Organisms (including Salmonella): Not Allowed
Foreign Substances: Not Allowed
Remnants Of Feathers: Not Allowed
Frozen Requirement:
Rainage: 1c 5c For 8 Hours Moisture Content Less Than 1%.
Blasted At: 40c.
Storage At: 18c.
Temperature During Transportation: Note Less Than 8c.
BMS (marbling index) No.6 or higher
Proportion of edible parts (yield score) A or B
Gross carcass weight of 499.9 kg or less
Fine meat texture and excellent firmness
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- Nitrogen: 46%
- Biuret: 1% max
- Moisture: 0,5% max
- Size : 90% of parts between 0,85 et 2,80mm
- Packing: Less than 10 kgs bags, 25 kgs bags, 50 kgs bags and jumbo bags
- Nitrogen: 46%
- Biuret: 1% max
- Moisture: 0,5% max
- Size: 90% of parts between 2 et 4,75 mm
- Packing: less than 10 kgs bags, 25 kgs bags, 50 kgs bags and jumbo bags
Source - Self-cultivated
Part - Cap
Color - Black or Brown
Size - 2-5cm
Taste - Typical Delicious
Grade - A
Truffle has a special smell, contains rich protein, amino acids and other nutrients, therefore with foie gras, caviar, known as the king of the world's three major Jane flavour.
The truffle is a hypogean mushroom that grows underground.
The fruit, shaped like a tuber, consists of a fleshy mass, called gleba, covered with a sort of bark called peridium; the characteristics of structure and the color of these parts allow to easily distinguish the various types of truffles.
It is formed in high percentage by water and mineral salts absorbed by the soil through the roots of the tree with which it enters into symbiosis: there's a special relationship between some types of tree and the fungus, in which the first nourishes and protects the second, creating the perfect habitat for its growth.
Source - Self-cultivated
Part - Cap
Color - Black or Brown
Size - 2-5cm
Taste - Typical Delicious
Grade - A
Truffle has a special smell, contains rich protein, amino acids and other nutrients, therefore with foie gras, caviar, known as the king of the world's three major Jane flavour.
The truffle is a hypogean mushroom that grows underground.
The fruit, shaped like a tuber, consists of a fleshy mass, called gleba, covered with a sort of bark called peridium; the characteristics of structure and the color of these parts allow to easily distinguish the various types of truffles.
It is formed in high percentage by water and mineral salts absorbed by the soil through the roots of the tree with which it enters into symbiosis: there's a special relationship between some types of tree and the fungus, in which the first nourishes and protects the second, creating the perfect habitat for its growth.
Caliber (grains per 100 grams) 150-200
Density (g/l) 550-650
Size (>14mm) >93%
Moisture 16% max;
Admixture 0.2% max;
Imperfect:2% max;
Odor fresh
Foreign Matters <5%
Insect Damaged 0%
Pieces with some skin Max 1%
Bits and parts pieces Max 10%
Damaged pieces Max 2%
Caliber (grains per 100 grams) 150-200
Density (g/l) 550-650
Size (>14mm) >93%
Moisture 16% max;
Admixture 0.2% max;
Imperfect:2% max;
Odor fresh
Foreign Matters <5%
Insect Damaged 0%
Pieces with some skin Max 1%
Bits and parts pieces Max 10%
Damaged pieces Max 2%
Caliber (grains per 100 grams) 150-200
Density (g/l) 550-650
Size (>14mm) >93%
Moisture 16% max;
Admixture 0.2% max;
Imperfect:2% max;
Odor fresh
Foreign Matters <5%
Insect Damaged 0%
Pieces with some skin Max 1%
Bits and parts pieces Max 10%
Damaged pieces Max 2%
Psyllium husk also simply called psyllium are parts of the seeds of the plant Plantago ovata of the genus Plantago which native to India but can be found elsewhere. Psyllium husks are hygroscopic, capable of absorbing fluids primarily used as bulk forming laxative and a good source of dietary fiber and used commercially to produce mucilage.
Product Name - Psyllium Husk
Specification - 40 mesh
Appearance - White Husk
Grade - Food/Pharmaceutical grade
Test methold - TLC
Extraction Type - Solvent Extraction
