Kurutulmuş Sarımsak
07129010Bilimsel adı *Allium Sativum* olan sarımsak, Liliaceae ailesine ait bir bitkidir. Kurutulmuş sarımsak, sapı ve dış kabukları tamamen kurutulmuş olan, yalnızca dişlerinin yenebilir olduğu bir sarımsaktır. Kurutulmuş sarımsak, uzun raf ömrüne sahiptir ve saklama koşulları oldukça kolaydır, oysa taze sarımsak daha kısa bir saklama süresine sahiptir. Kurutulmuş sarımsak, taze sarımsağın tüm özelliklerini korur ve her mevsimde satın alınıp benzersiz tadından ve faydalarından yararlanılabilir. İran kurutulmuş sarımsağı, Rusya, Irak, Kuveyt gibi ülkelerde popüler bir üründür ve her yıl önemli bir miktar bu özel sebzenin ihracatı yapılmaktadır.
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% |
