Сушеный чеснок
07129010Чеснок - это растение с научным названием Allium Sativum из семейства Лилейных. Сушеный чеснок - это чеснок, у которого полностью высушены стебель и наружные оболочки зубчиков, а также оболочки, окружающие зубчики, и только зубчики пригодны в пищу. Сушеный чеснок имеет длительный срок хранения и легкие условия хранения, в то время как свежий чеснок имеет более короткий срок хранения. Сушеный чеснок сохраняет все свойства свежего чеснока и может быть куплен в любое время года и воспользоваться его уникальным вкусом и свойствами. Иранский сушеный чеснок пользуется популярностью на рынке фруктов и овощей в таких странах, как Россия, Ирак, Кувейт и т.д. Каждый год значительное количество этого особого овоща отправляется в указанные страны на экспорт.
Product Technical Specifications:
Dried Garlic Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Taste and Smell | Natural It should be free from unpleasant odors caused by mold, rancidity or burning. |
2 | General Features | Dried garlic should be whole, healthy and clean. |
3 | Color | The color of dried garlic should be white. This product should not be burnt or roasted. |
4 | Maximum Weight Percentage of Moisture | 8 |
5 | The Maximum Weight Percentage of Total Ash on Dry Matter Basis | 5.5 |
6 | The Maximum Weight Percentage of Acid Insoluble Ash on Dry Matter Basis | 0.5 |
7 | The Minimum Weight Percentage of Volatile Sulfur-Containing Organic Compounds Based on Dry Matter Basis | 0.3 |
8 | Weight Percentage of Cold Water Soluble Extract on Dry Matter Basis Minimum and Maximum | 70 to 90 |
9 | Pest Infestation | Negative |
10 | Live Pest | Negative |
11 | Rottenness | Negative |
12 | Abnormal External Humidity | Negative |
13 | Fraction | Negative |
14 | Bad Shape | Negative |
15 | Bad Color | Negative |
16 | Frostbite | Negative |
17 | Sprouting | Negative |
Premium Grade Dried Garlic | ||
12 | This type of garlic should have its own color, be well cleaned, without defects and have hard cloves. (The presence of other types of color up to ± 2% is acceptable) | |
Grade 1 Dried Garlic | ||
13 | Grade 1 garlic has a natural and special color, neat and regular head and hard enough cloves. Grade 1 garlic can have very light swelling and very few tears in the outer skin. | |
Grade 2 Dried Garlic | ||
14 | Grade 2 garlic can have a maximum of two cloves plucked or mechanically damaged in each bunch and the general and marketable characteristics are maintained. | |
Microbiology:
Microbiology of Dried Garlic | ||
No. | Characteristics | Measurement Limit (CFU/g) |
1 | Total Count of Microorganisms | 5*105 |
2 | Coliforms | 103 |
3 | Bacillus cereus | 102 |
4 | Clostridium perfringens | 102 |
5 | Mold | 5*103 |
6 | Parasite | Negative |
7 | Escherichia coli | Negative |
Nutrition Facts
| Serving Size | 100g |
|---|---|
| Calories | 216 |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.1g | 0% |
| Sodium 17mg | 1% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 2.1g | 8% |
| Protein 6.4g | 13% |
| Iron 1.7mg | 9% |
| Calcium 181mg | 14% |
| Potassium 401mg | 9% |
| Serving Size | 100g |
|---|---|
| Calories | 216 |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.1g | 0% |
| Sodium 17mg | 1% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 2.1g | 8% |
| Protein 6.4g | 13% |
| Iron 1.7mg | 9% |
| Calcium 181mg | 14% |
| Potassium 401mg | 9% |
