Ingredients: Baby cucumber (Length: 3-6cm or 6-9cm); Water, Salt, Sugar, Acid acetic, Spices (Fennel, celery, carrot, chilli, garlic)
Physical-chemical:
- Salt: 1.8 - 2.5%,
- Acid acetic : 0.4 - 0.45%,
- Brix : 5-7%.
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Hot Selling supplier Gherkins/ Pickled Cucumber
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Meo Auto Parts Co.LTD
China - Hangzhou
Manufacturing and trade
Trade Capacity
Export Percentage
50-70%
Nearest Port
ningbo
Accepted Delivery Terms
FOB,CFR
Employees
101-200 people
Accepted Payment Currency
USD,EUR
Average Lead Time
15 Day(s)
Certifications
Product Specifications
--Product Description
Product Description
PICKLED BABY CUCUMBER
Depending on the manufacturer, conversion of the cucumber into a pickle can be done in one of three ways including fermentation, pasteurization, and refrigeration. The first and oldest method is a process known as fermentation. In this method, the cucumbers are transferred to large, air tight, fiber-glass or stainless steel tanks. Some of these containers can hold over 40,000 lb (18,160 kg) of cucumbers. The tanks are filled with a brine solution, which is made up of water and 10% salt. The manufacturer can take During a storage period of about five weeks, the fermentation bacteria breakdown the sugars present in the vegetable and produce carbon dioxide. To prevent adverse effects from the carbon dioxide, the tanks are periodically degassed. Pickles made in this way have a shelf life of many months. advantage of a naturally-occurring bacteria that is present on the cucumbers or innoculate with a specifically desired bacteria.
In either case, the bacteria are halophyllic, or salt tolerant. During the storage period of about five weeks, these bacteria breakdown the sugars present in the vegetable and produce carbon dioxide. To prevent adverse effects from the carbon dioxide, the tanks are periodically degassed. Pickles made in this way have a shelf life of many months.
The other two methods of preservation do not require a fermentation step. One method is by direct pasteurization. In this method, the cucumbers are bottled and then exposed to very high temperatures for a set amount of time. This has the effect of killing all of the natural bacteria that may is present. These sterilized cucumbers can then be further processed into pickles. This method of production results in pickles that have a shelf life of only a few months. The third method is by refrigeration and acidification. These pickles depend on the cold temperature and vinegar solution to prevent spoilage. While they are much faster to manufacture, they have a much shorter shelf life.
SPECIFICATIONs
- Drained weight: 360gr
- Net weight: 680gr
- Jar's capacity (size): 720ml,1500ml
- Packing: 12 jars per carton, 1800 cartons/20FCL
- Expire date: 24 months
- Label: customers' options
Pickled Cucumber in Barrel 240L
Size cucumber: 3-6 size; 4-7; 6-9; 9-12cm (client)
Water, Salt, Sugar, Acid acetic, Spices (Fennel, celery, carrot, chilli, garlic)
Package: 240 litres
MOQ: one full container 20ft
Packaging: Barrels 180-185 Kgs Net drained weight
Loading and Packing
1500 ml/ jar, 1870 cartons/ 20ft
720 ml/ jar, 1800 cartons/20FCL
540 ml/ jar, 2400 cartons/ 20ft
365 ml/ jar, 3500 cartons/ 20ft
205 L/ drum, 80 drums/ 20ft
Size: 3-6 cm; 5-7cm; 6-9cm
PAYMENT TERMS
- T/T (30% deposit and 70% balance against B/L copy;
- L/C (100% irrevocable L/C at sight);
- Western union
- L/C (100% irrevocable L/C at sight);
- Western union
Detailed Images
Our Service
Certifications
- Certificate of Origin
- Certificate of Compliance With Food Safety Regulations
- ISO 22000:2005
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