Frozen Roasted Eel,Cameroon price supplier

Process:

Raw materials enter factory → Grading → Iced → Cutting → Inspection → Rinse → Prepared EEL → Stewing → Roasted eel → Precooling → IQF → Metal inspection → Finished products grading → Warehouse → Ex-warehouse,added Sauce → Bagging → Vacuum sealing → Check for leaks,grading → Sign sizes → Weighting(5KG) → Boxing(CTNS-5KG) → Metal inspection → Cartoning(CTN-10KG) → Warehouse

Specification:

Raw material: Anguilla anguilla/Anguilla japonia/Unagi/Anago

Technology: Kabayaki roasted eel headless back-cut/ Kabayaki roasted eel headon back-cut/Kabayaki roasted eel headon abdomen-cut/Shirayaki headless back-cut

Sauce content: depend

Size: 5OZ-20OZ

Nutritional Value:

The eel includes rich elcments and so on Vitamin A,B1,B2,E. Eating the eel to be advantageous in promotes the child brain growth,compares the nutrition with the poultry meat to be rich,is one kind to heart blood vessel of brain advantageous healthy food.