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Ông: Nguyễn Văn Tuấn Chủ tịch HĐQT - Kiêm Giám Đốc
Raw Octopus
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Latin name Genus Spp Size (pcs/kg) 10/20; 20/40; 40/60; 60/80; 80/UP Semi IQF or Block Glazing 10%, 15%, 20%, 25%, 30% Unit of sale 10 x 1kg or 6 x 2kg
Ingredients:
- SQUID
- WATER
- SODIUM PHOSPHATE
- SALT
- SULPHITING AGENTS.
Preparations & Cooking Instructions:
KEEP FROZEN, DO NOT REFREEZE IF THAWED.
Other notes
- For best results keep Squid frozen until ready to use
- Defrosting is unnecessary
- Place frozen Squid in salted boiling water.
- Simmer until done.
- Squid are pearly and opaque when cooked.
- Squid will be cooked when a minimum internal temperature of 74oC/1650F is reached. ]
- Once cooked, drain immediately, refrigerate and serve chilled.
| NUTRITION FACTS | |
|---|---|
| Serving | Per 3.5 oz edible portion (100 g) |
| Amount | |
| Calories | 92 |
| Fat | 1.4 g |
| Cholesterol | 233 mg |
| Sodium | 44 mg |
| Carbohydrate | 3.1 g |
| Protein | 16 g |
| Vitamin A | 33 iu |
| Vitamin C | 4.7 mg |
| Calcium | 32 mg |
| Iron | 680 mcg |
