Vannamei Shrimp, also known as Whiteleg Shrimp or Pacific White Shrimp (Litopenaeus Vannamei). This popular shrimp variety is primarily cultivated in shrimp farms and is a favourite seafood choice worldwide due to its taste, texture, and nutritional benefits.
Taste and Texture:
Vannamei Shrimp has a delicate, sweet flavour and a succulent, tender texture that is not overly firm. Its meat is white with a slight translucency, and it is less prone to having a strong, fishy aroma compared to other shrimp varieties. These characteristics make Vannamei Shrimp a versatile and delectable option for a wide range of dishes.
Culinary Uses:
The mild and sweet taste of Vannamei Shrimp lends itself well to various preparations and cuisines. Some popular culinary applications include:
Vannamei Shrimp is a nutritious choice, offering several health benefits as part of a balanced diet. Some of its nutritional highlights include:
High-quality protein: As a lean protein source, Vannamei Shrimp supports muscle growth and repair while being low in calories and fat.
Omega-3 fatty acids: Although not as rich in omega-3s as some other seafood, Vannamei Shrimp still contains these essential fatty acids, which help support heart and brain health.
Vitamins and minerals: Vannamei Shrimp is a good source of essential nutrients like selenium, phosphorus, vitamin B12, and iodine, which contribute to overall health and well-being.
In conclusion, Vannamei Shrimp is a versatile and nutritious ingredient with a delightful taste and texture. Its adaptability in various dishes and valuable nutritional profile make it an excellent choice for chefs and home cooks looking to incorporate a healthy and delicious seafood option into their culinary repertoire.
Vannamei Shrimp, also known as Whiteleg Shrimp or Pacific White Shrimp (Litopenaeus Vannamei). This popular shrimp variety is primarily cultivated in shrimp farms and is a favourite seafood choice worldwide due to its taste, texture, and nutritional benefits.
Taste and Texture:
Vannamei Shrimp has a delicate, sweet flavour and a succulent, tender texture that is not overly firm. Its meat is white with a slight translucency, and it is less prone to having a strong, fishy aroma compared to other shrimp varieties. These characteristics make Vannamei Shrimp a versatile and delectable option for a wide range of dishes.
Culinary Uses:
The mild and sweet taste of Vannamei Shrimp lends itself well to various preparations and cuisines. Some popular culinary applications include:
Vannamei Shrimp is a nutritious choice, offering several health benefits as part of a balanced diet. Some of its nutritional highlights include:
High-quality protein: As a lean protein source, Vannamei Shrimp supports muscle growth and repair while being low in calories and fat.
Omega-3 fatty acids: Although not as rich in omega-3s as some other seafood, Vannamei Shrimp still contains these essential fatty acids, which help support heart and brain health.
Vitamins and minerals: Vannamei Shrimp is a good source of essential nutrients like selenium, phosphorus, vitamin B12, and iodine, which contribute to overall health and well-being.
In conclusion, Vannamei Shrimp is a versatile and nutritious ingredient with a delightful taste and texture. Its adaptability in various dishes and valuable nutritional profile make it an excellent choice for chefs and home cooks looking to incorporate a healthy and delicious seafood option into their culinary repertoire.
874 Wine Vinegar Suppliers
Short on time? Let Wine Vinegar sellers contact you.
In food preservative effect:
methyl paraben is internationally recognized as broad-spectrum efficient food preservatives,is widely used in soy sauce, vinegar and other spices, pickled products, baking food, sauce products, beverage, wine and fruit and vegetable preservation, etc,
This product is widely used in the anti-corrosion of medicine, food, textile industry and other fields such as cosmetics, feed, and daily industrial products.
Acetic acid, or ethanoic acid, is a clear, colorless liquid with a pungent vinegar-like odor. It has a molecular formula CHCOOH and a molecular weight of 60.05 g/mol. With a boiling point of 118.1, C and a melting point of 16.6C, acetic acids are highly soluble in water and miscible with most organic solvents. These physical properties make it a versatile compound for various industrial applications.
Chicken Presunto is a traditional Portuguese dish consisting of shredded cooked chicken mixed with rice, carrots, peas, green beans and boiled eggs. It is seasoned with olive oil, vinegar, salt and pepper and garnished with black olives and parsley.
Chicken Ham is a versatile dish that can be served as a starter, main course or side dish. Itâ??s perfect for picnics, outdoor lunches, and family meals.
Chicken Ham is a great way to use up leftover cooked chicken. Itâ??s also a quick and easy recipe to make, which makes it perfect for midweek meals.
To make the Chicken Ham, simply shred the cooked chicken and mix it with the other ingredients. Season to taste and garnish with the olives and parsley.
Here is a simple recipe for Chicken Ham:
Ingredients:
* 1 cooked chicken
* 1 cup cooked rice
* 1 large carrot, diced
* 1 cup peas
* 1 cup green beans, sliced
* 3 hard-boiled eggs, chopped
* 1/2 cup olive oil
* 1/4 cup vinegar
* Salt and pepper to taste
* Black olives, for garnish
* Chopped parsley, for garnish
Instructions:
1. Shred the cooked chicken.
2. In a large bowl, combine chicken, rice, carrots, peas, green beans, and boiled eggs.
3. Season with olive oil, vinegar, salt and pepper to taste.
4. Decorate with black olives and chopped parsley.
5. Serve immediately or store in the refrigerator until ready to serve.
Chicken Presunto is a traditional Portuguese dish consisting of shredded cooked chicken mixed with rice, carrots, peas, green beans and boiled eggs. It is seasoned with olive oil, vinegar, salt and pepper and garnished with black olives and parsley.
Chicken Ham is a versatile dish that can be served as a starter, main course or side dish. Itâ??s perfect for picnics, outdoor lunches, and family meals.
Chicken Ham is a great way to use up leftover cooked chicken. Itâ??s also a quick and easy recipe to make, which makes it perfect for midweek meals.
To make the Chicken Ham, simply shred the cooked chicken and mix it with the other ingredients. Season to taste and garnish with the olives and parsley.
Here is a simple recipe for Chicken Ham:
Ingredients:
* 1 cooked chicken
* 1 cup cooked rice
* 1 large carrot, diced
* 1 cup peas
* 1 cup green beans, sliced
* 3 hard-boiled eggs, chopped
* 1/2 cup olive oil
* 1/4 cup vinegar
* Salt and pepper to taste
* Black olives, for garnish
* Chopped parsley, for garnish
Instructions:
1. Shred the cooked chicken.
2. In a large bowl, combine chicken, rice, carrots, peas, green beans, and boiled eggs.
3. Season with olive oil, vinegar, salt and pepper to taste.
4. Decorate with black olives and chopped parsley.
5. Serve immediately or store in the refrigerator until ready to serve.
Chicken Presunto is a traditional Portuguese dish consisting of shredded cooked chicken mixed with rice, carrots, peas, green beans and boiled eggs. It is seasoned with olive oil, vinegar, salt and pepper and garnished with black olives and parsley.
Chicken Ham is a versatile dish that can be served as a starter, main course or side dish. Itâ??s perfect for picnics, outdoor lunches, and family meals.
Chicken Ham is a great way to use up leftover cooked chicken. Itâ??s also a quick and easy recipe to make, which makes it perfect for midweek meals.
To make the Chicken Ham, simply shred the cooked chicken and mix it with the other ingredients. Season to taste and garnish with the olives and parsley.
Here is a simple recipe for Chicken Ham:
Ingredients:
* 1 cooked chicken
* 1 cup cooked rice
* 1 large carrot, diced
* 1 cup peas
* 1 cup green beans, sliced
* 3 hard-boiled eggs, chopped
* 1/2 cup olive oil
* 1/4 cup vinegar
* Salt and pepper to taste
* Black olives, for garnish
* Chopped parsley, for garnish
Instructions:
1. Shred the cooked chicken.
2. In a large bowl, combine chicken, rice, carrots, peas, green beans, and boiled eggs.
3. Season with olive oil, vinegar, salt and pepper to taste.
4. Decorate with black olives and chopped parsley.
5. Serve immediately or store in the refrigerator until ready to serve.
Potassium sorbate, the potassium salt of sorbic acid, is a commonly used preservative in food with the European food additive number E202. Generally, it is synthetic, vegan and gluten-free.
This ingredient is used to protect food from spoilage and therefore prolong the food shelf life by slowing the growth of molds and yeasts. You may have seen it in the label of wines, cheeses, cider, mead, soft drinks, and baked goods
Potassium Carbonate is mainly used in the soap, glass and dishware production but it can also be used for various other applications like mild drying agent, food production like grass jelly and moon cakes, alkalization in cocoa powder, a buffering agent in the production of mead and wine, water softening agent, fire suppressant, and a nutritional supplement in animal feed.
Specifications
2-amino-2-methyl-1-propanol appears as a white crystalline block or colorless liquid. The melting point is 30-31C, the boiling point is 165C, 67.4 (0.133kPa), the relative density is 0.934 (20/20C), and the refractive index is 1.449 (20C). It is miscible with water and soluble in alcohol
Used for the synthesis of surfactants, vulcanization accelerators, acid gas absorbers. Derivatives formed with carboxylic acid compounds are used for gas chromatography analysis. Carbonyl protective reagent. Synthesis of 2,2, 2-1-2-methylazopropyl (a very useful intermediate) with high yield. The only highly effective precipitator of levopimaric acid in pine vinegar. It is an organic base used as a neutralizer and is generally used as a resin neutralizer in cosmetics. 2-amino-2-methyl-1-propanol is mainly used as a biostabilizer and pH stabilizer in the field of metal processing. The product is widely used in Europe and the United States for the concentration and post-treatment of metal processing fluids, and is the main raw material for the development of biostable formulations. It is used to increase and stabilize pH value in field replenishment to save and extend the life of metal working fluid. The product also has the advantages of anti-cobalt precipitation, low foam and so on. For the synthesis of surfactants; Vulcanization accelerator; Acid gas absorbent.
It is a white crystal with corrosive to skin and toxic. It is soluble in water and methanol, slightly soluble in ethanol, insoluble in propanone and liquid ammonia. When it is in hot water decomposition will occur to release ammonia and ammonium bifluoride. It is white or colorless transparent orthorhombic crystal at room temperature, with a slightly sour taste. It is easily deliquescent when heated or in hot water and decomposes into ammonia and hydrogen fluoride. Decomposed in hot water, the aqueous solution is strongly acidic. It is obtained by neutralizing anhydrous hydrofluoric acid with liquid ammonia.
Mainly used as glass etching agent, wood and wine preservative, disinfectant, zirconium drops reagent and fiber mordant and reagents to extract rare elements. Chemical reagents, glass etchants (used in conjunction with hydrofluoric acid), disinfectants and preservatives in the fermentation industry, solvents for beryllium oxide to beryllium, surface treatment agents for silicon steel sheets, and production of ceramics, magnesium alloys, aluminum alloys, etc., boilers Scale removal and elution of feedwater systems and steam generation systems, acid treatment of oilfield sands, catalysts for alkylation and alkylation of isomerized components.
Sodium metabisulfite FCC/Photo Grade is a natural compound that can be used as a preservative, antioxidant, bleach, color fixative and leavening agent in both industrial and food applications. It is used as an antioxidant/reducing agent in photographic film, a corrosion inhibitor in the oil/gas industry, a bleaching agent in coconut cream, and a laboratory reagent. It is utilized in gold precipitation to eliminate chromium. Sodium Metabisulfite FCC/Photo Grade is mainly used for food applications; it functions by reacting with oxidizing agents and preventing oxidation and browning of food products. It also inhibits the growth of bacteria, yeast, and mold. It's used in canned mushrooms, candied, vermicelli, and other products to whiten them, keep them fresh, and extend their shelf life. It is used in shrimp, maraschino cherries, lemon drinks, and other products to preserve their color and prevent discoloration. It's also used in wine, beer, juice, and other beverages to prevent spoilage and fermentation, and to enhance their flavor and clarity and in biscuit, baked food, and bread to act as a leavening agent and to improve their texture and volume. Sodium metabisulfite is food grade and meets the standards of the Food Chemical Codex (FCC).
Sales Specification
Appearance: White or slightly yellow crystal powder
Assay (Na2S2O5): 97%
Insoluble in water: 0.03%
Arsenic: 0.002%
Heavy Metal as Pb: 0.001%
As: 0.0002%
Cd: 0.0001%
Fe:0.005%
pH: 4.0-4.6
Packing
Sodium Erythorbate FCC Grade is mainly used in food industry, it is used as an food additive and antioxidant in a broad range of foods like meat, fish, beer, fruit juice, syrup crystal, canned fruit and vegetable , nutritional supplients,cake, dairy products, soft drinks ,sherry,wines, pickles, and grease etc. In processed meats, such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, aiding in a faster cure and retaining coloring. As an antioxidant, it helps improve flavor stability and stops the formation of carcinogenic nitrosamines. Sodium Erythorbate FCC grade is also used as an ingredient in personal care products, it is primarily used in hair and nail products, functioning as an antioxidant. The FCC grade meets the requirements of the Food Chemical Codex indicates and is suitable for all food, beverage and nutritional supplement applications.
Sales Specification
Quality: Meet FCC IV Standard of USA
Description: White, odorless, crystalline powder or granular
Assay: 98.0-100.5%
PH Value: 5.5-8.0
Heavy Metal: 10 PPM Max
Lead: 5 PPM Max
Oxalate: Pass test
Clarity: Pass test
Loss on Drying: 0.25% Max
Packing
Malic Acid FCC also known as DL-Malic Acid is used as a flavor enhancer in food preparation for confectionaries, beverages, fruit preparations and preserves, desserts, and bakery products. It is also essential in the preparation of medical products such as throat lozenges, cough syrups, effervescent powdered preparations, toothpaste and mouthwash. It is used in body wash, carbonated beverages, chewing gum, conditioners, exfoliate scrub, facial cleaner, flavors, fruit fillings, hair conditioner, hard candy and wine making.
The FCC grade meets the requirements of the Food Chemical Codex indicates and is suitable for all food, beverage and nutritional supplement application.
Malic Acid (DL-Malic Acid) FCC-Wintersun
WC Code: 13-006-01
Sales Specification
Appearance: White Crystalline Powder
Assay (as C4H6O5): 99.0 ~ 101.0%
Total Impurities: 0.1% Max
Specific Rotation [�±]D25C: -0.10 +0.10
Fumaric Acid: 1.0% Max
Maleic Acid: 0.05% Max
Water Insoluble Matter: 0.1% Max
Melting Point: 128C ~ 132C
Heavy Metals: 20 mg/kg Max
Moisture: 2.0% Max
Sulfated Ash: 0.1% Max
Packing
55.12 LB bag, 40 bags per pallet
874 Wine Vinegar Suppliers
Short on time? Let Wine Vinegar sellers contact you.
