Frozen Pre-Fried Imitation Scallop Supplier

Brief Introduction of Pre-Fried Imitation Scallops

It is listed as one of the "eight treasures of the Sea" because of its delicious taste, known as the "seafood best" reputation, especially the grain shape bloating, light yellow color, feel the dry and fragrant, tender and glutinous sweet taste and so on. In general, scallop is a kind of seafood with high edible value, mainly because scallop not only tastes good but also can be eaten in a variety of ways. For example, scallop fans are a way for many people to love to eat, which scallop meat column edible value is also quite high, and also has a higher pharmacological effect, the nourishing effect of the human body is stronger.

The imitation scallopmade by the frozen food direct supplier now is one of the must-eat seafood dishes on the table. Pre-fried imitation scallopscan be eaten in a variety of ways. You can fry the imitation scallops in the pan with a little oil. You can also use the oven to heaten imitation scallops at 170℃ for about 15 minutes. And you can also use the fake scallopsto make a dish with leek. But no matter how you cook imitation scallops, our pre-fried fish steak will give you different tasting surprises.

Pre-Fried Imitation Scallops Specification

SIZE	PACK	ORIGIN	STORAGE	MINIMUM ORDER
18-20g, or Customized	360g x 30pcs x 1	Vietnam	At or below -18℃	500ctns
Ingredients of Pre-Fried Imitation Scallops： Itoyori surimi, Soybean oil, Tempura pulp powder and Coating powder

Nutrition Facts of Pre-Fried Imitation Scallops

Nutrition Facts	Per 100g
Energy	151 kcal
Protein
Total Fat
Salt

Cooking Method of Pre-Fried Imitation Scallops

Unpack and defrost pre-fried imitation scallops at normal temperature.

Fry the frozen breaded scallopswith oil in a pan or eat with a hot pot.

Heat the imitation scallop by the oven for about several minutes at 50℃.

Meijia Group is a reliable frozen fish supplier, we provide frozen fish, imitation crab shredded, imitation scallops for saleand etc. Contact us to know more.

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