— PRODUCT —
CLASSIFICATION
DETAILS
TOMATO PUREE
Commodity |
Tomato Puree |
Ingredient |
Tomato , Water, Sugar , Starch , Salt , Citric acid |
Brix (solids) |
8-10% |
Haward mold count |
50% max positive field |
Ph |
4.0 - 4.4 |
Lycopene |
12mg/100g min |
Foreign material |
Shall be free from pits, stems, skins, dirt and other foreign material |
Heavy meteral |
|
Flavor and taste |
Products shall have the flavor and taste peculiar to it, and have no abnormal taste or odor. |
Microorganism |
In comply with commercial sterilization. |
Food additives |
Not to be detected. |
Remnants of |
Not to be detected. |
Packing format |
Packed in can |
Storage |
Store in a clean, dry, well-ventilated area, prevent direct sunshine to the products. |
Shelf life |
24 months from date of manufacture under appropriate storage conditions. |
Processing chart |
Raw material inspection、Raw material storage、Washing inside and outside packing、Dilute、Pipeline pasteurization、Filling、sealing、Cooling、Heat-retaining、Proving、Labeler and box up、Storage、Inspection and delivering |

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