IQF frozen kale frozen cabbage frozen savoy cabage

Supply IQF kale , IQF cabbage, IQF savoy cabbage , IQF Chinese cabbage , IQF Brussels sprouts, origin in China

INGREDIENT DEFINITION: Cabbage 100%

1. Variety: Acceptable freezing variety and manufactured in accordance with Good manufacturing practices

1. Maturity: Chinese cabbage have matured sufficiently to have become full fleshed and not fibrous or mushy

1. Cut: The Chinese cabbage are butt-ended, peeled ,and processed through an automatic dicing machine with a preset knife packing 10*10mm and 5*5mm

1. SIZE:  Dices shall be practically uniform in size. Units which are noticeable smaller than one-half, or larger than one and one-half times the area of the arget size unit, and all markedly large and irregular shaped units shall not  exceed 10%, by weight, for all units. Fine: 3.0%, by weight, maximum, thru a 3/8” screen. 
2. Blanch: product is blanched sufficiently to inactivate the peroxidase enzyme systme
3. Freezing Technique: Individual Quick Frozen (IQF)
4. Organopleptice : Product process a good characteristic normal flaver and aroma,and appearance of Chinese cabbage, free from objectionable flavor and odors of any type.
5. FOREIGN MATTER:No tolerance (glass, metal, wood, stones, rubber, insects etc.)
6. FREEZING METHOD: IQF with a 5% tolerance for clumps. These clumps should easily break up.