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Salted Baby Shrimp, Salted Fresh Water Krill, Salted Shrimp
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Brand
THUAN PHONG PHAT FOOD CO., LTD
Main Ingredient Name
75% - 85% shrimp
Auxiliary materials
15% - 25% saltwater
Weight
500gr, 1kg, 20kg
Size
1.0cm - 1.8cm, 1.8cm - 3.0cm
Expiration Date
24months
ODM/OEM
logo_change
Minimum Order Quantity (MOQ)
20,000 kg
Provide samples
Yes
Product Condition
100% New
Export Port
Ho Chi Minh port
Main Export Market
Canada, United States, South Korea, Indonesia, Malaysia, Japan, Philippines, China, Australia
Packaging
Packaging type
kg
Packaging Detail
0.5kg - 1kg for plastic jars or 20kg for buckets
B2B Sales Policy
As per sales agreement
Detailed description
Product Information
Name: Salted Baby Shrimp - Salted Oppossum Shrimp
Scientific name: Acetes Japonicus
Sizes:
1 cm - 1.5 cm
1.5 cm - 2 cm
2 cm - 2.5 cm
2.5 cm - 3 cm
Packaging:
20kg in plastic buckets
500g, 1kg in plastic jars
Ingredients:
75% - 85% shrimp
15% - 25% saltwater
Light pink color
Use: This product is ideal for preparing kimchi, fish sauce, dipping sauce, shrimp paste, and for cooking Korean soups like seaweed soup, kimchi beef rib soup, and tofu beef soup, among others.
Storage: Store at -18°C.
Safety Warning: Do not use the product past its expiration date.
Manufacturing and expiration Date: See on packaging.
Product Registration Number: 01/TPP/2023
Produced in: Vietnam
Manufacturer: THUAN PHONG PHAT FOOD CO., LTD., GANH HAO BRANCH, BAC LIEU
Distributed by: THUAN PHONG PHAT FOOD CO., LTD
Factory Address: Hamlet 3, Ganh Hao Town, Dong Hai District, Bac Lieu Province, Vietnam
diem@tppgroup.com.vn
Nutrition Facts: Salted baby shrimp are rich in protein and essential minerals like calcium and iron. They are low in fat and carbohydrates, making them a nutritious addition to various dishes.
Suggested Recipes in Korea: In Korean cuisine, salted baby shrimp 새우젓 (Saeu-jeot) are often used to enhance the flavor of dishes, especially in making Kimchi. They contribute a unique umami taste and aroma, enhancing the overall complexity of the fermented flavors in Kimchi.
Cultural Value in Korea: Salted baby shrimp 새우젓 are deeply embedded in Korean culinary heritage, particularly in fermenting Kimchi. Their salty, savory flavor contributes to the distinctive taste of traditional Kimchi, which is not only a staple but also a cultural symbol in Korean cuisine. The fermentation process with salted baby shrimp adds complexity and depth to Kimchi, making it a beloved dish enjoyed daily and during festive occasions throughout Korea.
Technology - Production Process
HACCP
BRC (British Retail Consortium)
FDA (United States)
ASC
TS 363
As per sales agreement
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