Product Informations


Cuttlefish Cake with Squid Ink

Cuttlefish cake with Squid Ink

A new seafood product which processed with traditional handmade way. It’ll give u a satisfying experience with chewy texture from the inner cuttlefish pieces. A combination of Spain cephalopod ink & Italy seafood flavouring will always give u a thorough thrill of tastebuds for every bite in mouth。

microwave Reheat in microwave for approximately 2 minutes
fry Deep fry in 180°C until golden brown.
steam Steam for approximately 5 minutes.
stew Stir fry with other delicacies (vegetable, seafood, noodle or rice).
steamboat Boil in 100°C hot soup for approximately 1-2 minutes.

Nutritions Fact

Ingredients

Surimi, Cuttlefish, Water, Palm Oil, Thickener (E1420,E407), Permitted Flavour Enhancer (E621,E627,E631), Salt, Sugar, Colouring (Cephalopod Ink), Flavouring, Egg White Powder, Sesame Oil.

Nutrition Information
(Per Serving 20g)

Energy / 能量 / Énergie
Total Fat / 總脂肪 / Lipedes
Saturated fat / 飽和脂肪 / Lipedes saturé
Trans fat / 反式脂肪 / Lipedes trans
Monounsaturated fat / 單不飽和脂肪 / Lipedes monoinsaturée
Polyunsaturated fat / 多不飽和脂肪 / Lipedes polyinsaturées
Cholesterol / 膽固 醇 / Cholestérol
Sodium / 鈉 / Sodium
Total Carbohydrates / 總 碳水化合物 / Glucides
Dietary Fibre / 膳食纖維 / Fibres
Sugars / 糖 / Sucres
Protein / 蛋白質 / Protéine

196 kJ
0.3 g
1.3 g
0 g
1.5 g
0.4 g
3.6 mg
207 mg
2.4 g
0.9 g
0.7 g
2.8 g

Preservation method

Keep frozen at -18°C

Packaging