Dried soya bean stick,China price supplier

1. Dried soya bean curd stick is healthy,nutritional food, specially fit for vegetarians.

 

2. Introduction:
It is a Chinese traditional food made from bean and water. It is full of bean fragrance and contains rich protein and other nutritious ingredient, cholesterol-free. Except dried bean curd stick, we also supply dried bean curd knot, dried bean curd segment, bean curd sheet etc. They are good taste and easily stored. The sticks resemble yellow icicles, while bean curd sheet is Flat Square.

3. Characteristics:
(1). Non-transgenic bean
(2). Meat substitute
(3). Rich in protein
(4). Suitable for vegetarian

4. Compared with other food, it is low in calories but high in protein.
100g soya curd sticks 40-42g protein
100g tofu 11-12g protein
100g ground beef 9-10g protein
100g cheese 6-7g protein

5. How to use:
First, DIP in warm water for several minutes till it become soft. 1. It can be stirred with meat, spicy or ingredients you like to cook. 2. Cool dish is OK. 3. If cut them into short pieces and add into soup, the taste better.

6. Shelf life: 12 months kelp in cool and dry place ( under 20 centigrade degree is the best)

7. Quality acceptance: 100% quality soybean juice production, without any additives or pigment

8. CIQ certificates for export goods: Phytosanitary certificate, Sanitary certificate, Quality certificate

 

9. Please refer to one COA sample:

 

 

Product name	Soyabean curd stick	Packing	9Kg /carton
Producing date	20121116	Grade	A
Batch No	N121116-05	Quantity	12000kgs
Items	Specification	Test Results
Color and luster	Pale yellow, the color and luster is even and unanimous basically	Complies
Smell and Flavour	Fragrance is pure, flavour is delicious, there are not offensive smell of beans and other peculiar smell	Complies
Appearance	Thin strip, even and unanimous basically, without short one and fragment, the impurity not having naked eye and can be seen, has not gone mouldy, there is no phenomenon of damaging by worms	Complies
Protein	≥ 38%	41%
Fat	≥ 18%	19%
Moisture	≤ 12%	9%
Conclusion	Confirm to standard No. DB41/310-2003