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HỖ TRỢ TRỰC TUYẾN
Ông: Nguyễn Văn Tuấn Chủ tịch HĐQT - Kiêm Giám Đốc
Cooked Vannamei Sushi Ebi
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Latin name Litopenaeus vannamei Size(pcs/lbs) 26/30; 31/40; 41/50; 51/60; 61/70; 71/90; 91/110; 110/120 Semi IQF or Block Unit of sale 10 x 1kg or 6 x 2kg
Ingredients:
- SHRIMP
- WATER
- SODIUM PHOSPHATE
- SALT
- SULPHITING AGENTS.
Preparations & Cooking Instructions:
KEEP FROZEN, DO NOT REFREEZE IF THAWED.
Other notes
- For best results keep shirmp frozen until ready to use
- Defrosting is unnecessary
- Place frozen shrimp in salted boiling water.
- Simmer until done.
- Shrimp are pearly and opaque when cooked.
- Shrimp 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 | % Daily Value | |
| Calories | 100 | |
| Fat | 1.5 g | 2% |
| Cholesterol | 140 mg | |
| Sodium | 250 mg | 10% |
| Carbohydrate | 1 g | 1% |
| Protein | 19 g | |
| Vitamin A | 4% | |
| Vitamin C | 4% | |
| Calcium | 4% | |
| Iron | 15% | |
