| ≥1 piece |
Detailed introduction to Vegetable Marrow Puree:
| Product | Vegetable Marrow Puree | |
| Items | Standards | |
| Odor and flavor | Color | Flavicant green to Yellow |
| Flavor | Typical flavor of Vegetable Marrow | |
| Appearance | Uniformity | |
| Impurity | No outside impurities | |
| Physical and chemical analysis | Soluble solids (20oCRefractometric) , oBX | ≥3 |
| Insoluble solids (8oBX),V/V% | ≥30 | |
| pH( at Juice concentrate,20oC) | ≤6.5 | |
| Acidity (as Citric Acid), % | ≤1.0 | |
| As(at 8oBX, mg/kg) | ≤0.5 | |
| Cu(at 8oBX, mg/kg) | ≤5.0 | |
| Pb(at 8oBX, mg/kg) | ≤0.2 | |
| Microbiology | Total plate count, ufc/ml | ≤1000 |
| Yeasts & molds, ufc/ml | ≤20 | |
| Coliforms, MPN/100ml | ≤3 | |
| PathogenSalmonella, Shigella, Staphylococcus aureus | Not Detected | |