Distributeur spécialité ingrédients food alimentaire Unipex recette formulation salade mer


Seafood salad


  1. In a mixing bowl, combine rapeseed oil, yellow lemon juice, cider vinegar, pre-gelatinised starch, CulinairEx HZ002PK, ProBase™ Lobster Broth and BactoCEASE® NV Liquid.
  2. Mix well.
  3. Add the quinoa, shrimp, sliced carrots, peas, diced ginger and chopped parsley.
  4. Stir well

Proportions (in %)

Quinoa 29,30
Shrimp 26,5
Carrot 13
Peas 11
Rapeseed oil 6
Lemon juice 3
Ginger 2,8
Parsley 2,5
Cider vinegar 1,8
BactoCEASE® NV Liquid 1,5 Liquid preparation with buffered vinegar
CGel 1,2
Lobster Broth ProBase™ 0,8 Lobster broth
CulinairEx HZ002PK 0,6 Mushroom powder, 100% vegetarian



  • Shrimp notes reinforced by CulinairEx HZ002PK and allows a reduction of the shrimp percentage
  • Typical marine notes of shellfish provided by ProBase™ Lobster Broth
  • Optimal microbiological protection with BactoCEASE® NV Liquid

Recommended labelling


Quinoa, shrimp 26,5 %, carrot, peas, rapeseed oil, lemon juice (water, concentrated lemon juice), ginger, parsley, cider vinegar, spirit vinegar, modified starch, lobster broth (water, lobster, salt), mushroom powder

Possibilities of conservation


Under gas / +4°C: TLS 8 days

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