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Shirmp Powder
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Agriculture Aquaculture Seafood - Shirmp Powder
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Member Infomation Primium member Duc Linh Address: 70000, HCM, HCM, Viet Nam Main product: Agriculture, |
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1. TECHNICAL REQUIREMENTS
1.1 Sensory Criteria:
- Status: Dry, smooth powder
- Color: light pink
- Odor: Typical smell of shrimp, no musty smell from spoiled products, no strange smell
- Taste: slight salt, taste of shrimp, no sour, no bitter, no taste from spoiled products
1.2 Physical-Chemical Criteria:
No Criteria’s Name Unit Maximum Limitation
1 Moisture, not more than g/100g 4
2 NaCl content not more than g/100g 25
3 Insoluble ash content in HCl, not more than g/100g 0.1
4 NH3 Content, not more than g/100g 80
5 H2S Quality mg/100g Negative
1.3 Biological Criteria:
No Criteria Unit Maximum Limitation
1 Total moraxella, not more than Colony/g 105
2 Coliforms, not more than Bacteria/g 102
3 Escherichia Coli, not more than Bacteria/g 10
4 Staphylococus Aureus, not more than Bacteria/g 102
5 Samonella Bacteria/25g 00
6 CL. perfringens, not more than Bacteria/g 10
7 Vibro paraemolyticus Bacteria/g 102
8 Number of yeast and fungus, not more than Bacteria/g 102
1.4 Heavy Metal Criteria:
No Criteria Unit Maximum Limitation
1 Content of Pb, not more than mg/kg 0.5
2 Content of Hg, not more than mg/kg 0.5
3 Content of Arsen mg/kg 2.0
1.5 Other mental, pesticide, antibiotic residue, toxicity are in accordance with current laws
2. INGREDIENTS:
- Material: Shrimp (75%), Salt less than 25%
- Additive: In accordance with QD 3742/2001/QD-BYT
- Not used other additives
3. EXPRIRING DATE: 06 months from the date of manufacturing
4. INSTRUCTION FOR USE: Use as material for food manufacturing
5. STORE: Shrimp powder is stored in dry, cool places
6. PACKING STANDARD:
- Shrimp powder is packed in tight and clean plastic PE bag being anti-osmotic from air, package assuring hygiene safety.
- Net weight: 10kg/bag
1.1 Sensory Criteria:
- Status: Dry, smooth powder
- Color: light pink
- Odor: Typical smell of shrimp, no musty smell from spoiled products, no strange smell
- Taste: slight salt, taste of shrimp, no sour, no bitter, no taste from spoiled products
1.2 Physical-Chemical Criteria:
No Criteria’s Name Unit Maximum Limitation
1 Moisture, not more than g/100g 4
2 NaCl content not more than g/100g 25
3 Insoluble ash content in HCl, not more than g/100g 0.1
4 NH3 Content, not more than g/100g 80
5 H2S Quality mg/100g Negative
1.3 Biological Criteria:
No Criteria Unit Maximum Limitation
1 Total moraxella, not more than Colony/g 105
2 Coliforms, not more than Bacteria/g 102
3 Escherichia Coli, not more than Bacteria/g 10
4 Staphylococus Aureus, not more than Bacteria/g 102
5 Samonella Bacteria/25g 00
6 CL. perfringens, not more than Bacteria/g 10
7 Vibro paraemolyticus Bacteria/g 102
8 Number of yeast and fungus, not more than Bacteria/g 102
1.4 Heavy Metal Criteria:
No Criteria Unit Maximum Limitation
1 Content of Pb, not more than mg/kg 0.5
2 Content of Hg, not more than mg/kg 0.5
3 Content of Arsen mg/kg 2.0
1.5 Other mental, pesticide, antibiotic residue, toxicity are in accordance with current laws
2. INGREDIENTS:
- Material: Shrimp (75%), Salt less than 25%
- Additive: In accordance with QD 3742/2001/QD-BYT
- Not used other additives
3. EXPRIRING DATE: 06 months from the date of manufacturing
4. INSTRUCTION FOR USE: Use as material for food manufacturing
5. STORE: Shrimp powder is stored in dry, cool places
6. PACKING STANDARD:
- Shrimp powder is packed in tight and clean plastic PE bag being anti-osmotic from air, package assuring hygiene safety.
- Net weight: 10kg/bag
