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

Inside

2*12.5kg/aluminum foil bag

outside

25kg/ctn

Qty/20’FCl

720ctn,18mt