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芙思塔與鱘魚與魚子醬
魚子醬

Acipenser Baerii Caviar

Origin:Sichuan, China.

Low salinity: 3.5%

Egg diameter: over 2.8mm

Color: From medium to dark brown

Flavor: full-bodied

Certification: HACCP, EC-Certification,

FDA-Certification1

Guarantee period: 10 days (10g) / 30 days (30g, 50g)

Storing: Only Refrigerated (- 2 ℃ ~ 2 ℃)

Specification: 10 g / 30 g / 50 g

  • Nutrition Facts
  • Amount Per 100g
  • Daily Value

  • Energy
  • 1078kJ
  • 13%
  • Protein
  • 23.2g
  • 39%
  • Fat
  • 16.5g
  • 28%
  • Carbohydrate
  • 4.3g
  • 1%
  • Sodium
  • 1240mg
  • 62%

“No water is more beautiful than that of Jiuzhaigou Beauty Spot” Through the use of the spring water of the high mountain which does the same headwaters as jiuzhaigou national park, after seven to eight years of meticulous breeding, FROSISTA provides excellent sturgeon to our customers. The Italy sea salt with pure Iran ancient pickled, we bring you the most pure feelings.

Acipenser Baerii Caviar

Origin:Sichuan, China.

Low salinity: 3.5%

Egg diameter: over 2.8mm

Color: From medium to dark brown

Flavor: pure, mild and refreshing

Certification: HACCP, EC-Certification, FDA-Certification

Guarantee period:

Storing:

Specification: 10 g / 30 g / 50 g

  • Nutrition Facts
  • Amount Per 100g
  • Daily Value

  • Energy
  • 13%
  • 1078kJ
  • Protein
  • 39%
  • 23.2g
  • Fat
  • 28%
  • 16.5g
  • Carbohydrate
  • 1%
  • 4.3g
  • Sodium
  • 62%
  • 1240mg

Made from more than 7 years old Siberian sturgeon eggs, is now the international market caviar market supply the most varieties. Color mostly brown, gray and black, crystal clear, egg diameter of 2.8 mm or more, the entrance of pure taste, aftertaste light and refreshing.

Acipenser Schrenckii Caviar

Origin:Sichuan, China.

Low salinity: 3.5%

Egg diameter: over 2.9mm

Color: light grey or brown yellow

Flavor: like fresh fruits

Certification: HACCP, EC-Certification, FDA-Certification, ISO9001

Guarantee period:

Storing:

Specification: 10 g / 30 g / 50 g

  • Nutrition Facts
  • Amount Per 100g
  • Daily Value

  • Energy
  • 1132kJ
  • 13%
  • Protein
  • 24.3g
  • 41%
  • Fat
  • 16.9g
  • 28%
  • Carbohydrate
  • 5.5g
  • 2%
  • Sodium
  • 1240mg
  • 62%

Frosista Acipenser Schrenckii, originated from the wild sturgeon from Amur river, is raised with flowing water. It takes 7 to 10 years to become matured so as to make sure the excellent quality. The caviar made from it is processed by Iranian traditional handicraft, seasoned with Italy imported pure sea salt. The roes are very silky and smooth.

Acipenser Schrenckii* Huso Dauricus

Origin:Sichuan, China.

Low salinity: 3.5%

Egg diameter: over 3.0mm

Color: dark brown to golden yellow

Flavor: like cream and nuts, long aftertaste

Certification: HACCP, EC-Certification, FDA-Certification, ISO9001

Guarantee period:

Storing:

Specification: 10 g / 30 g / 50 g

  • Nutrition Facts
  • Amount Per 100g
  • Daily Value

  • Energy
  • 1078kJ
  • 13%
  • Protein
  • 23.2g
  • 39%
  • Fat
  • 16.5g
  • 28%
  • Carbohydrate
  • 4.3g
  • 1%
  • Sodium
  • 1240mg
  • 62%

This kind of caviar is specially processed with traditional Iranian salting technology, and seasoned with Italy imported pure sea salt, which enrich you a taste of blended flavour of rivers and seas.

Nutritional Value

Nutritional Value

Sturgeon caviar contains richly in human essential amino acids, highly unsaturated fatty acids(such as EPA, DHA), mineral salt, soluble vitamins A, B and D, micro-elements such as calcium, copper, magnesium, iron and selenium. It is the most expensive, delicate, also being liked by people as beauty and healthy food. They call it “Black Gold”. They mark it as the top of the three great foods of the world. Sturgeon caviar contains many kinds of micro-elements, minerals, proteins, amino acids and reorganize essential fatty acids that needed by the skin, these nutritional ingredients can help moisten the skin so that the it feels smooth and creamy, and then to realize helping people rejuvenate themselves.

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營養價值

How To Enjoy

Caviar shall be sealed well and refrigerated immediately after made in order to keep its good taste. When people are eating caviar, usually they either take out a small spoon of it and put it on the top of crushed ice, or put the caviar cans directly in the ice. Different food materials can be taken together with caviar according to each one’s favour. However, food which has a strong smell is not suitable while we are eating caviar. Like onion and lemon is normally prohibited. When it refers to the drinks, champagne will be the best choice because it can enrich the deliciousness of caviar. Vodka will not be as best as champagne, but still a good choice. Furthermore, the choose of container for caviar while eating is also very strict. The best choice of materials being used shall be shells, wood, ox horn, or gold. Never to use silver because the oxidization of silver will spoil the oceanic taste and aroma. Usually people like to use crystal dishes accompanied with shell spoon.

How To Open

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