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SQUID POWDER (15-17.5% SALT)
CHARACTERISTIC:
Produced from SQUID, cleaned, steamed, dehydrated and micro
pulverized.
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Tasting Preparation |
| Dissolve
15 grams in 250 ml of cold water and boil for 15 minutes. |
| Packaging |
| Polyethylene
bag caliber 5 inside double layered carton box. 30 net kilos per box
and 31 gross kilos per box. (16.53” x 13.00” x 11.81”). |
| Transport |
| Ambient
temperature. Protect from humidity. Avoid direct sun light. Handle
with care. |
| Storage |
| Room
at 59oF (15oC). |
| Shelf
Life |
| 24 months. |
| T
E C H N I C A L I N F O R M A T I O N |
|
Physical Characteristics |
| Color: |
Dark cream,
characteristic to cooked Squid. |
| Odor-taste: |
Concentrated
seafood odor and taste. |
| Aspect: |
Fine powder. |
| Chemical
and Physical Analysis Dry Product |
| Humidity: |
Below
5 |
| Sodium Chloride: |
15-17.5% |
| Particle Size: |
60 % P/M
US 100 |
| Bacteriological
Analysis Dry Product |
| Plaque count, CFU/gr: |
Maximum
10,000. |
| Mold and Yeast, CFU/gr: |
Maximum
100. |
| Fecal Coliforms,
CFU/gr: |
Maximum
10. |
| Salmonella in 25 gr: |
Absent. |
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