| ≥1 piece |
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C ommodity |
T omato paste |
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Ingredient |
100%?fresh,sound,riped Tomatoes 2014crop |
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B rix(solids) |
28-30% |
30-32% |
36-38% |
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B ostwick (at brix12.5%) |
3-6cm/30sec (hot?break) 6-10cm/30sec (cold?break) |
3-6cm/30sec (hotbreak) 6-10cm/30sec (coldbreak) |
6-10cm/30sec (cold?break) |
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Color |
2.0min(HB) 2.1min.(CB) |
2.0min(HB) 2.1min(CB) |
2.1min |
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Lycopene |
55mg/100g min (cb)50mg/100g min(hb) |
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F oreign material |
S hall be free from pits,stems,skins,dirt and other foreign material |
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Heavy?material Sn Pb Cu As |
<200mg/kg <1.0mg/kg <5.0mg/kg <0.5mg/kg |
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F lavor and taste |
P roducts shall have the flavor and taste peculiar to it,and have no abnormal taste |
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Microorganism |
I n comply with commercial Sterilization |
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Food additives |
Not to be detected |
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R emnants of prohibite agricultural chemicals |
N ot to be detected |
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P acking?format |
1. In 1300 liter aseptic bag in wooden bin packing,16bins/20fcl 2. In 200 liter aseptic bag in iron drum packing,80drums/20fcl |
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Storage |
Store in a clean,dry,well-ventilated area,prevent direct sunshine to the products |
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S helf?life |
2 years from date of manufacture,under appropriate storage conditions |
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Note |
P roduction methid:raw material-washing-sorting-breaking-preheating-concentration-sterilization-heat preservation-cooling-filling-cooling – labeler-storagefresh tomato:GMO?free Production management:underISO9002 and Haccp |
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