Product Description:
Dia.: 8-16mm.
Length: 2-4 cm.
Peel Defects: Remaining Skin ( length <3cm, Width<2mm) <5counts/kg
Steaming: First, you need to tie a bundle of asparagus spears together with kitchen string, just under the tips and also near the bottom, making sure the bottom ends are level. Place the bundle in a tall pot of 2 inches of boiling water, unless you have your very own asparagus steamer. Cover and steam for 5-8 minutes, depending on the thickness of the spears. While the ends of the asparagus are being boiled, the tips are actually being steamed. The end result should be bright green, crisp yet tender spears.
Microbiological Standards
| TESTS |
TARGET |
REJECT |
FREQUENCY |
|
Aerobe Mesophilic Bacterial Counts |
30,000cfu/g |
50,000cfu/g |
EACH BATCH |
|
ENTERO |
0cfu/g |
0cfu/g |
EACH BATCH |
|
E.COLI |
0cfu/g |
0cfu/g |
EACH BATCH |
|
STAPHS. |
0cfu/g |
100cfu/g |
EACH BATCH |
|
SALMONELLA |
0cfu/g |
0cfu/25g |
EACH BATCH |
Packing and Shipping:
1kg * 10 bags, 10kgs *1 bag or as required.
Multi shipment can be supplied
Supplier Qualification: BRC, HACCP, IFS, HALAL, BSCI.
Product Photo:
Choosing and Storing Asparagus
Asparagus spears can be thick or thin. Some people prefer one kind over another but size is not necessarily an indicator of quality. Thicker spears may have tougher, woodier ends, but these are broken off before cooking anyway. The key is to select straight, firm, uniformly sized spears with closed tips. Since asparagus deteriorates rapidly, it’s important to select bundles that are refrigerated or on ice. For the same reason, asparagus should be used within two or three days of purchase, preferably sooner. If you do need to keep it for a day or two, the best way is to place the spears upright in a bowl (or even a small vase) of cold water. Alternatively, you can wrap the ends of the spears in a damp paper towel and refrigerate them.
How to eat White Asparagus
Toss with olive oil, sprinkle with sea salt, and grill for about three minutes on each side. Use a skewer to keep the asparagus together – it makes it easier to turn them on the grill. For a flavour injection, first, wrap the spears with bacon.
White asparagus, which is thicker and more fibrous, needs to be peeled before it is cooked. In Germany, it is traditionally boiled and served with potatoes, ham, Schnitzel, or smoked salmon.
Asparagus soup is an excellent way to keep warm on those evenings when sunny spring hasn’t quite sprung. It needs few ingredients, but they go a long way toward a great taste.
Steaming: First, you need to tie a bundle of asparagus spears together with kitchen string, just under the tips and also near the bottom, making sure the bottom ends are level. Place the bundle in a tall pot of 2 inches of boiling water, unless you have your very own asparagus steamer. Cover and steam for 5-8 minutes, depending on the thickness of the spears. While the ends of the asparagus are being boiled, the tips are actually being steamed. The end result should be bright green, crisp yet tender spears.
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