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JALAPEÑO NACHOS PAILS
Product obtained from the fresh jalapeno peppers slicing process (seeds sifted out), previously selected and washed. Packed fresh with hot vinegar at 75°C (167°F) and c ool down with a hydrocooling unit for three minutes. |
| Sensorial Characteristics |
| Color intensity: |
Green. |
| Appearance: |
Slices (6mm thickness). |
| Aroma, flavor: |
Characteristic to pepper. |
| Microbiological characteristics |
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LESS THAN |
| Plate count, CFU/g: |
10,000 |
| Total coliforms, CFU/g: |
10 |
| Faecal coliforms CFU/g: |
10 |
| Molds and yeasts CFU/g: |
1,000 |
| Presentation |
| 5 gallon Plastic Pail
(High Density polyethelene). |
| Ingredient statement |
| Jalapeno pepper, sodium benzoate, acetic acid and calcium chloride. |
| More Information in PDF (click on the file name) |
 technical-jalapeno-nachos-pails.pdf |
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