Description
INSTANT GRAVY FOR FISH CURRY
Curry powder, Selected spices, Vegetable oil, Water, Onion, Garlic Tomato, Tamarind, Salt, Sugar, Evaporated creamer and corn starch
| 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 – 4.0-5.0 Moisture Level: 55-65 % 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, Bar code and
Allergic information (contains shrimp paste, dry prawn powder as food allergen) |
| Potential for Mishandling | Once opened keep refrigerated condition and to be used within 24 hrs. Re-frosting and defrosting again will spoil the texture |
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