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Saint-Lucia Halal Shrimp extract powder for food industry
Category:
Product Description
Process：
Raw material→ Mincing à Enzymatic hydrolysisà Enzyme inactivation à Filtration à Concentration à Mixing with other raw materials à Sterilization à Spray drying à Sieving à Packing à Finished product
Raw materials：
Sea Shrimp, salt, maltodextrin
Standard：
|
Item |
Standard
|
|
|
Sensory characteristics |
Appearance |
Free-flowing light red powder |
|
Flavor |
Full-bodied shrimp flavour |
|
|
Foreign material |
No visible foreign material |
|
|
Chemical and physical |
Moisture （%） |
≤10.0 |
|
NaCl (%） |
≤30.0 |
|
|
Amino nitrogen( as no salt dry basis) |
≥1.0 |
|
|
Total nitrogen ( as no salt dry basis) |
≥1.0 |
|
|
Sanitation index |
Total plate count（cfu/g） |
n=5, c=2, m=104, M=105 |
|
Coliform Group（cfu/g） |
n=5, c=2, m=10, M=100 |
|
|
Staphylococcus aureus (cfu/g) |
n=5, c=1, m=102, M=103 |
|
|
Salmonella (/25g) |
n=5, c=0, m=0, |
|
|
Vibrio parahaemolyticus |
n=5, c=1, m=102, M=103 |
|
|
Heavy metal (As Pb,ppm) |
≤0.8 |
|
|
Inorganic arsenic (ppm) |
≤0.5 |
|
Package and storage：
Packing: 5kg*2bags/carton
Storage: seal up and store it in dry place at normal temperature. Use it up as soon as possible after unsealing it.
Shelf life:24 months
Application:
It can be widely applied to all kinds of savory foods, such as savory flavor, biscuit, shrimp flavor seasoning, puffed food, meat products etc.