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60 Percent D.W. Canned 3 Kg Mandarin Orange Sacs

Delivery term:The date of payment from buyers deliver within days
  • Price:

    Negotiable

  • minimum:

  • Total supply:

  • Delivery term:

    The date of payment from buyers deliver within days

  • seat:

    Zhejiang

  • Validity to:

    Long-term effective

  • Last update:

    2019-05-25 18:42

  • Browse the number:

    193

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Company Profile
Zhejiang Kekejia Food Co.,Ltd
Contactaixin:

kkjspseo(Mr.)  

Email:

telephone:

phone:

Arrea:

Zhejiang

Address:

No.9, Fengshan Third Road, Hangbu Town, Kecheng District, Quzhou City, Zhejiang Province

Website:

http://www.zjkkjfood.com/ http://kkjspseo.yuan-shou.com/

Product details

Mandarin orange sacs is a food industry raw material made from citrus fruits such as mandarin, tangerine and orange, which is made by acid&alkali process, cystic separation, filling and sterilizing, and is used to produce pulp and fruit-shaped beverages.

Specification:

Name:Mandarin orange sacs

Raw material:Ponkan

Ingredient: Mandarin orange, water,citric acid,sugar

Brix:2-8

Sacs content(D.W.):60%

Inner packing: Tinplate cans

Outer packing: Packed in carton

Storage conditions: Common temperature dry

Shelf life: 24 months

MOQ:18 tons

Exhibition 

SEOUL FOOD,GULFOOD,FIC,THAIFEX,DJAZAGRO,ETC.

Our Advantages:

1,Manufacturer , competitive prices and premium quality guaranteed.  

2,Our well-equipped facilities and excellent quality control throughout all stages of production enables us to guarantee total customer satisfaction. Besides, we have received HACCP, HALAL and ISO22000.

3,Production capacity reaches 5,000 tons per year, and our environmental protection equipment has reached the industry leading level.

4, We are located in Quzhou, which also called the hometown of mandarin orange in China,has own plantation.

5,OEM services available.


Canned mandarin segments are peeled to remove the white pith prior to canning; otherwise, they turn bitter. Segments are peeled using a chemical process. First, the segments are scalded in hot water to loosen the skin; then they are bathed in a lye solution, which digests the albedo and membranes. Finally, the segments are rinsed several times in plain water. Once orange segments are properly prepared, mandarin oranges undergo heat processing to remove bacteria that can cause spoilage. The oranges are then packed in airtight sealed containers. Ascorbic acid may also be added.
                                   

http://www.zjkkjfood.com/