1.Specification
Sensory Analysis | |||
Sensory characteristics | Description | Test method | |
Color | white | SN/T 0230.2-93 | |
Smell | Spicy,fragrance of garlic | ||
Flavor | Strong, spicy taste | ||
Physical and analytical chemistry | |||
Test item | Result | Test method | |
Moisture (%) | 6.0% | GB/T5009.3-2003 | |
Sulfur dioxide(mg/kg) | 128 | GB/5009.34 2003 | |
Residue of pesticide | undetected | SN334-95 | |
Total ash | 3.7% | GB/T 5009.4-2003 | |
Black, brown or other color, vegetables raw material. Outside | undetected |
| |
Heavy metal | Through the metal detector | ||
Microbiological analysis | |||
Test item | Result | Test method | |
Total bacterial countcfu/g | 6.0×104 | GB/T 4789.2-2010 | |
Escherichia Coli cfu/g | negative | GB/T4789.38-2008 | |
Coli group (MPN/100g) | <2 | GB/T4789. 3-2010 | |
Fungi and yeast cfu/g | <1000 | GB/T4789.15-2010 | |
Salmonella /25g | negative | GB/T4789.4-2010 | |
Clostridium perfringens | <100 | GB/T 4789.13-2003 | |
Enterobacteriaceae | <100 | SN/T 0738-1997 | |
2.Packing
Inside | 2*12.5kg/aluminum foil bag |
outside | 25kg/ctn |
Qty/20’FCl | 720ctn,18mt |
We are professional manufacter in dehydrated vegetables for nearly 8 years ago, our factory located in the nation’s largest pollutio
free garlic planting base.In this place,we has our own local garlic,celery,radish,parsley etc. Our product has good quality and passed
the certification of HACCP,FDA and OU Kosher,if you have any question, please don’t hestitate to contact to us
ella at lverkang.net.cn ella12302
