Description
INSTANT GRAVY FOR CHICKEN CURRY
Curry powder, Selected spices, Vegetable oil, Onion, Ginger, Garlic, Tomato, Salt, sugar, Evaporated creamer, corn starch and water
| Important product characteristics
-Biological
-Chemical
-Physical |
Thermophilic aerobic and anaerobic Bacteria – Nil Mesophilic Aerobic Bacteria – Max. 5.0×102 / gm Mesophilic Anaerobic Bacteria – Max. 5.0×103 /gm Coliform – <10 /gm E.Coli – Nil
pH – 4.5 – 5.5 Moisture Level: 50-60 % Heavy Metal Test (Max. Permissible Limit in mg/kg)1) Arsenic – 1 2) Lead – 2 3) Mercury -0.05 4) Cadmium -1 5) Antimony -1
Oily and red in colour |
| Process Type | Retort processing |
| Intended Use | As direct consumption as stated on the label |
| Preparation Before Use | Well cooked before served |
| Intended Customer | General public |
| Packaging | Material : Retortable Aluminium Pouches
Saiz : 180 gm (Packaging size depends on customer requirements) |
Distribution/Delivery method |
Local Market – Insulated van & lorry
Export Market – Insulated van & lorry/ship |
| Storage | Room temperature |
| Shelf Life | 24 month from the date of manufacturing |
| Labelling Instructions | Product name, Company logo, Halal logo, Cooking instructions, Ingredients, Nutritional facts, Storage requirement, Serving size, Manufacturer name, Net weight, Expiry date and Bar code. |
| Potential for Mishandling | Once opened keep refrigerated condition and to be used within 24 hrs. Re-frosting and defrosting again will spoil the texture. |
Reviews
There are no reviews yet.