Product name:Dehydrated mushrooom 1 color and flavour are typical mushroom 2 after immersion in boiling(hot) water for 10 minutes to show a good swelling ability:to absorb enough water,so that, the percentage of total water in the rehydrated product is approximated as in fresh cabbage 3 to get the smell and taste of fresh carro after rehydration 4 without overdried smell and taste, or stange smell and taste 5 without stains caused by physiological defects 6without moulds, 7 without parts of insects and the whole insects in any stage of development 8 not contaminated by mechanical or biological impuriies PHYSICAL AND CHEMICAL CHARACTERISTICS OF MATERIAL moisture:<10% ash insoluble in HCL:<0.1% cotent SO2:<0.1% MICROBIOLOGICAL CHARACTERISTICS OF MATERIAL 1 sallmonela proteus-musn't contain in 25g 2 positive stafilococus,sulphate reduced clostridies-musn't contain 0.01g 3proteus sorts eschericha coli-musn't contain in 0.001g 4 Totall plate count:max 200.00 in 1g 5 Yeast and moulds:max10.000 in 1g HEAVY METALS 1 Pb-<3mg/kg 2 Cd-<0.3mg/kg 3 Hg-<0.1mg/kg 4 As-<1mg/kg ingredient not from GMO |
dehydrated mushroom flakes