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Purchase Squid Snack Frozen Seasoned Squid Salad

Purchase Squid Snack Frozen Seasoned Squid Salad

Squid and cuttlefish, octopus and other soft-shelled marine animals in terms of nutrition are basically the same, are rich in protein, calcium, phosphorus, iron, potassium, etc., and contains very rich, such as selenium, iodine, manganese, copper and other trace elements food.

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  • Product Details

 

  • Packaging Details

  • 1. Normal packaging :1kg, 2kg or as customer's request 
    2. We have been cooperate with bags factory for so many years , if you do not like our bags ,we can make the bags depend on your requirement . 

     

 

Specifications

Squid, Vinegar, Kikurage Mushroom, 
Ginger, Sugar, Lettuce Stem, Bracken, 
Soy Sauce, Bamboo Shoot, Sesame Seed, 
Sesame Oil

 

Product name: 'Natural'  Sushi Food  Squid and Vegetable Calamari Salad Chuka Ika Sansai / squid snack frozen seasoned squid salad
Description: Seasoned Squid Salad for Sushi
Ingredient: Squid, Fern, Sugar, Salt, Vinegar and,sansai and so on
or as customer's request.
Color: Yellow
Processing: Seasoned Frozen
Weight: 1kg, 2kg or as customer's request
Certification: HACCP, FDA, KOSHER, IFS, QS, ISO 22000
Package: Inner Package: vaccum bag/ plastic box
1kg/bag, 2kg/box   
Outer Package: carton
2kg*4 boxes in one bundle
1kg*12bags in one carton
Shelf Life: 24 months
Storage: Keep frozen at -18 degree
Usage: Ideal for Japanese Sushi restaurant
Main Market: Japan, Asia, Europe, North America, South America, Middle-east

Squid salad method

1.Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge.

2.Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls.

3.When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board.

4.Slice the squid into 1-2cm rings and top each salad with a few rings and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil.


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