Viet Delta Industrial Company

.HO CHI MINH., Vietnam

We are offering dried fish maw 1.1) dried fish maw, tube shape: - specification: + shape: tube + size: 15 to 22cm + weight: 100 to 120 pcskg + packing: 25 or 50kgs in pepp bag 1.2) dried fish maw, thin & thick butterfly shape - specification: + shape: flower shape, leaves shape, natural shape + length: 15 to 22cm + weight: 30 to 40 pcskg (thin type), 9 to 15 pcskg (thick type) - packing: 25 or 50kgs in pepp bag 1.3) taiwanese recipe roastedfried fish maw: - specification: + roasted or fried under taiwanese recipe + shape: flat (open) and roll (close) + size: 7 to 12cm + weight: 30 to 35 pcskg + packing: 25 or 50kgs in pepp bag - min order for export: 1, 000kgsshipment.

We are offering jelly fish. Effects of jellyfish: ã¢ï¿½â¢ traditional medicine: jellyfish have calculated average, brittleness, easy to eat and cool flavor, which uses heat detoxification, cultural talks, the room, except for the low, utility consumption, laxative. â�⢠jellyfish is seafood, rich in nutrients, as appropriate dish for dieters, high blood pressure, asthma, constipation, arthritis, pneumonia, cough, expectorant, causing sickness closing business pale, or cough, shortness of breath, chest pain, menopausal disorders, skin ulcers, gastrointestinal ulcers and unexplained poisoning, kidney virility, prevention and treatment of prostate cancer . â�⢠specially, jellyfish contains more collagen, the active substance to slow the aging process of cells, very good for women's skin. â�⢠jellyfish have become ã¢ï¿½ï¿½cheersã¢ï¿½ï¿½ food of many countries as america, south korea, china, japan, malaysia, indonesiaã¢ï¿½â¦ a) type: semi-processed jellyfish (materials) step 1: fresh jellyfish cleaned itã¢ï¿½ï¿½s viscous step 2: salted many times step 3: packed in wood box 13kgs n.w (10kgs jellyfish, 3kgs salt water) - shelf life: 24 months b) type: processed jellyfish (eating directly) step 1: salty discharging out from semi-processed jellyfish by way that mashing on warm water (faster) or cool water within 6-8 hours or until salt content reduced as required step 2: mashed on vinegar, garlic, chili water step 3: packing in small plastic bottles (suitable for retailing) - shelf life: 24 months