Frozen Okra
|
Definition:
Fresh Okra in maturation stage, prepared by:
Removing crown,thorough washing, thermal treatment(enough to deactivate oxidation enzymes) and then rapid frozen and packaged in good manufacturing practices according to Egyptian quality standards as well as codex alimentarius
Physical Characteristics:
Color |
Characteristic of fresh okra Free from freeze injury (brown spots) |
Flavor | Good and free of any strange flavors |
Size: |
Fine less than 1.5 cm Allow 3-5% (Count) Zero Between 1.5 – 2.5 CM Allow 3-5% (Count) Size 1 Between 2.5 – 3.5 CM Allow 3-5% (Count) Size 2 Between 3.5 – 4.5 CM Allow 3-5% (Count) |
Chemical Characteristics:
Color: | Free from color additives |
Pesticide Residual: | According to codex alimentarius |
Heavy Metal: | Arsenic not more than 0.1 PPM Lead not more than 0.2 PPM |
Microbiology Characteristics:
Total Aerobic Plate Count: | 100.000 cfu/gm |
Yeast & Mold: | 50 cfu/gm |
Coliform: | 100 cfu/gm |
E.Coli: | Negative |
Packing & Storage:
Packing: |
Packaged in polyethylene bags inside carton box packaging weighing 10 kg. Or Packaged in polyethylene bags inside plastic sack packaging weighing 35 kg. |
Shelf Life: | 18 months from production date. |
Storage: | Store at: -18 C During Transportation: -18 C |
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