12 Years Manufacturer Broccoli powder Factory from Adelaide
12 Years Manufacturer Broccoli powder Factory from Adelaide Detail:
[Latin Name] Brassica oleracea L.var.italica L.
[Plant Source] from China
[Specifications]10:1
[Appearance] Light green to green powder
Plant Part Used: whole plant
[Particle size] 60 Mesh
[Loss on drying] ≤8.0%
[Heavy Metal] ≤10PPM
[Storage] Store in cool & dry area, keep away from the direct light and heat.
[Shelf life] 24 Months
[Package] Packed in paper-drums and two plastic-bags inside.
[Net weight] 25kgs/drum
Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.
Main Function
(1).With the function of anti-cancer, and effectively improving capability of blood scavenging;
(2).Having the great effect to prevent and regulate hypertension;
(3).With the function of enhancing liver detoxification, improve immunity;
(4).With the function of reducing blood sugar and cholesterol.
4. Application
(1).As drugs raw materials of anti-cancer, it is mainly used in pharmaceutical field;
(2).Applied in health product field, it can be used as raw material in health food, the purpose is to enhance immunity
(3).Applied in food fields, it is widely used as functional food additive.
Product detail pictures:
Related Product Guide:
Our enterprise since its inception, constantly regards product good quality as organization life, constantly improve production technology, strengthen merchandise high quality and continuously strengthen enterprise total good quality administration, in strict accordance with all the national standard ISO 9001:2000 for 12 Years Manufacturer Broccoli powder Factory from Adelaide , The product will supply to all over the world, such as: Indonesia, Hyderabad, Rotterdam, Our company sets up several departments, including production department, sales department, quality control department and sevice center,etc. only for accomplish the good-quality product to meet customer's demand, all of our products have been strictly inspected before shipment. We always think about the question on the side of the customers,because you win,we win!
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Mutton Pepper Masala
Ingredients
Buy Pressure cooker: https://goo.gl/n6DF4Q
For Marination
Boneless Mutton – 1 kg
Pound (Ginger, Garlic and Green chili)
Turmeric powder – 1/2 tsp
Chili powder – 1 tsp
Garam Masala powder – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Salt to taste
Pepper – 2 tsp [Buy: https://goo.gl/vJYyUU]
Tomato – 2 nos chopped
For Pressure Cooking
Oi – 2 Tbsp
Onion – 2 nos thinly sliced
Few Curry leaves
Water
Pepper – 1/2 tsp
Chopped Coriander leaves
Method:
For Marination:
1. Pound the ginger, garlic and green chili.
2. In a mixing bowl add boneless mutton, pounded masala (ginger, garlic and green chili), turmeric powder, chili powder, garam masala powder, cumin powder, coriander powder, salt, pepper and mix well.
3. Now add chopped tomato and mix well with mutton.
4. Let it marinate for 1 hour.
For Pressure Cooking:
1. Heat oil in a pressure cooker. Add onion and curry leaves.
2. Saute the onions till it turns brown color.
3. Add the marinated mutton pieces and pour enough water.
4. Pressure cook the mutton till it gets cooked.
5. Once the mutton is cooked, let the pressure cooker opened and cook till water evaporates.
6. When it becomes thick masala turn off the stove and check for seasoning.
7. Finally add pepper and garnish it with chopped coriander leaves.
8. Mutton pepper masala is ready, serve hot with parotta, chapati, roti or steaming rice.
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