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Help CenterSupply 2015 Season Frozen Winter Mix Vegetable
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Features of frozen four ways vegetable
1.Nature floret: 20%-30%;
2.Natual and pure
3.Selected top quality material come from our owned farm and contraced farms;
4.Advanced prosessing technology, without impurities, integrated shape;
5. Hygiene, microorganism and pesticide levels all meet export standards;
6. Season:Nov.-Feb.;
7. Store temperatue: Transport and store at or below -18°C
8. Shelf life:24 months;
9. We can supply all year round;
10. Packing: 10kg/ctn or as per customer's require.
11.Related product: BQF Broccoli Spears:8-12cm
Broccoli diced, Frozen Broccoli. IQF Broccoli Strip.
12.Microbial Count
|
n |
c |
m |
M |
Total plate count(TPC) |
5 |
0 |
100,000CFU/g |
250,000CFU/g |
Total coliforms |
5 |
2 |
100 |
1000 |
E.Coli |
5 |
0 |
<10CFU/g |
|
Listeria Monocytogenes |
5 |
0 |
Negative/25g |
<10CFU/g |
n=number of sample to be tested from a particular lot number
c=maximum number of sample allowed to be between me and M
m=microbiological limit which separates good quality from marginally acceptable quality
M=microbiological limit which separates marginally acceptable from detective quality.
13.Nutrional information: Product contain no additives or artificial preservatives
The values are expressed as units per 100grams(approximately 3.5oz Serving).These
Values are calculated using average"text book" date.Actual analysis of different lots may vary.
Calories |
36.7 |
Fibres |
2.14g |
Fat |
0.34g |
Sugars |
1.47g |
Saturated fats |
0.05g |
Proteins |
3.06g |
Trans fats |
0.00g |
Vitamin A |
113.83ER |
Cholesterol |
0.00mg |
Vitamin C |
68.30mg |
Sodium |
17.00mg |
Calcium |
41.00mg |
Carbohydrates |
5.35g |
Iron |
0.72mg |
14.Cooking Directions: Place frozen vegetables in a small amount of boiling water.
Cook until desire tenderness. Cooking time for frozen vegetable is shorter than the fresh ones.
Drain thoroughly,season to taste. Cooking time may depending on the particular appliance used.
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