Search Results for: Leguminous cooked by steaming
an important process in oil processing. the purpose of pretreatment is to improve the appearance of oil plants to make the pressing and leaching process more rapid and efficient. it includes the following series of process: drying, color sorting, crushing, softening, peeling, extrusion, flaking, steaming
peanut, corn germ, rice bran, safflower seed, tea seed, sesame seed, palm, walnut and other oil plants. xg- screw oil press oil seeds cleaning section soybean extruder main equipment: lifting scraper, dust catcher, sizing screen, soften tower, crusher, air separator, flaking mill, bulking machine, steaming...
https://www.smalloilpress.com/oil-mill-plant/index.html
; crustaceans, in shell, cooked by steaming or by boiling in water, whether or not chilled, frozen, dried, salted or in brine; flours, meals and pellets, of crustaceans, fit for human consumption shrimp/prawn in frozen form other than accelerated freeze dried (afd) kg % % accelerated freeze dried (afd
by steaming or by boiling in water, moulded, frozen or otherwise preserved, whether or not containing added sugar or other sweetening matter % % natural honey % % edible products of animal origin, not elsewhere specified or included % % chapter - product of animal origin not elsewhere specified or included...
http://www.eximguru.com/content/exim/indian-customs/dutydrawback/air-schedule-110216.pdf
- artichokes, jerusalem, cooked - asparagus - buds stalks asparagus, cooked - asparagus, canned - asparagus, frozen, cooked - asparagus, green, canned - asparagus, strained - avocados - baby corn - baby food soup, unstrained - bamboo shoots + - bamboo shoots, preserved - bananas - bananas, red - banana
, washington - blueberries, maine - blueberries, frozen - bluefish, boston, filet, broiled - bran flakes - all bran - bread, white - bread, boston, brown bread, cracked wheat - bread, pumpernickel - bread, rye - bread, whole wheat - breadfruit, cooked broccoli broccoli, cooked - broccoli, frozen, cooked...
https://www.pickyourown.org/ph_of_foods.htm