* Specifications:
Style: Lotus stem pickled in jar/ tin can.
Preserved type: vinegar, brine.
Acid: 0.35-0.45% (acetic acid).
Salt: 1.8-2.5% (NaCl).
Brix: 5.5-6.5%.
Drained weight: 52-55%
Packing: in tin can 20/30oz and A10, or in a drum of 220 liters.
Payment & delivery: L/C at sight or T/T in advance 30%, negotiable.
* Specifications:
Type: Lotus root.
Preserved type: vinegar, brine.
Acid: 0.35-0.45% (acetic acid).
Salt: 1.8-2.5% (NaCl).
Brix: 5.5-6.5%.
Drained weight: 52-55%
Packing: in tin can 20/30oz and A10, or in a drum of 220 liters.
Price: Negotiable (contact for instant detail)
Payment & delivery: L/C at sight or T/T in advance 30%, negotiable.
PICKLED CUCUMBER IN JAR Origin: Vietnam Preservation Process: Vegetable Oil Ingredients: Cucumber, water, spice, salt Glass bottle: 380ml, 540ml, 720ml, 900ml Cover: Blue, Red or cap in Logo Size of cucumber: 1-4cm; 2-5cm; 3-6cm; 6-9cm Acid: 0.35 - 0.55 % (acetic acid) Salt: 2.4 - 2.6 % (NaCl) Brix: 5.0 - 6.0 % Spices: celery, carrots, sugar, pepper, garlic | or Customer's formula Shelf life: 3 years Certification: ISO, HACCP Packing: In jar of 720ml/1500ml, or in drum of 220 liters.
Canned pickled cucumber
- Our pickled baby cucumbers is manufactured under a traditional method of preserving food by using salt, sugar, spices, and acetic acid. It is done through a brine fermentation process. Fresh cucumbers are picked, washed and salted thoroughly, and then added to a brine solution for a number of weeks. Vinegar, sugar and spices can be added to the process depending on customer's requirements
- Storage condition: The product is kept in cool, dry conditions
- Packing: canned or as customer's requirement
- Delivery: 7 - 10 days after signed Sales Contract
- Origin: Vietnam
- Payment: T/T, L/C
Nata de coco is a chewy food, jelly-like produced by fermentation of coconut water. Nata de coco has the origin from the Philippines and is often used as a dessert and may accompany with the types of drink, ice cream, pudding
Nata De Coco is produced through the following steps
-Extraction of the coconut water
-Fermentation of the coconut water with bacterial cultures
-Separation and cutting off the produced fat of the Nata De Coco
-Cleaning and washing off the acetic acid which formed due to the fermentation process
-Cutting and packaging
Commodity: Nata De Coco / Coconut Jelly in Syrup
Ingredient: 80% jelly, 20% syrup or 50/50; 40/60 ( as buyer's requests)
PH: 3-3.8
Size: 3 mm, 5 mm; 7 mm, 10 mm; 12 mm, 14 mm as buyer request
Brix: Light syrup (10-12; 14-16); Heavy syrup (18-20) as buyer's request.
Type: Star, animal, cuttle or buyer's request
