Tomato Ketchup
Specifications
tomato ketchup:1)provide high quailty tomato ketchup
2)brix:28-30%,30-32%,36-38% HB&CB
3)appropriate price
TOMATO KETCHUP
Commodity |
Tomato ketchup |
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Ingredient |
100%fresh ,sound ,riped tomatoes |
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Brix(solids) |
28-30% |
30-32% |
36-38% |
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Bostwick (At brix 12.5%) |
5-7cm/30sec (hot break) 7-9cm/30sec (cold break) |
5-7cm/30sec (hot break) 7-9cm/30sec (cold break) |
7-9cm/30sec (cold break) |
Haward mold count |
50%max positive field |
50%max positive field |
50%max positive field |
Ph |
4.0-4.2 |
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Color |
2.0 min (HB) 2.1min (CB) |
2.0 min (HB) 2.1min (CB) |
2.1min |
Lycopene |
50mg/100gmin |
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Foreign material |
Shallbe free from pits,stems,skins,dirt and other foreign material |
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Heavy metal |
<200mg/kg |
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Sn Pb Cu As |
<1.0mg/kg <5.0mg/kg <0.5mg/kg
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Flavor and taste |
Products shall have the flavor and taste peculiar to it,and have no abnormal taste or odor |
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Microorganism |
In comply with commercial sterilization |
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Food additives |
Not to be detected |
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Remnants of Prohibited agricultural chemicals |
Not to be detected |
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Packing format |
1.In 1300 liter asepticbag in wooden bin packing,14 bins/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 sunshineto the products |
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Shelf life |
2 yearsfromdate of manufacture under appropriate storage conditions |
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Note |
Product.Productionmethod:raw material-washing-sorting-breaking-preheating-concentration sterilizationheat preservation-cooling-fillinfcoolinglabelerstorage fresh tomato:GMO freeproductionmanagement:under ISO and HACCP |
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