ʻO Tomato a me nā Huamoa Ramen
NĀ HUA NUI a me nā kiʻi:
100% Nā meaʻai i hui pū ʻia me ka wai maloʻo / maloʻo AD
KA HOʻOKEʻAKAʻA HUA:
ʻO ka pūʻolo o nā mea kanu maloʻo e komo pū me nā ʻōmaʻomaʻo maloʻo maloʻo, kāloti maloʻo, kāpeti maloʻo, ʻili pīni, chives dehydrated, etc.
HANA:
HOOLAHA:
Kūʻai ʻia nā huaʻai maloʻo maloʻo i hui pū ʻia me nā ʻeke ʻeke no nā noodles meaʻala ʻala ʻala ke kumu kūʻai.
NĀ KOINA SENSORIAL:
| ʻO ke ʻano organoleptic | wehewehe | ||
| ʻAno/ʻula | ʻOmaomao kūlohelohe | ||
| ʻAla / ʻala | ʻO nā lau ʻai hui ʻia, ʻaʻohe mea ʻala a ʻono paha |
KO KE KINO & KEMIKAL:
| ʻAno / Nui | 1-3mm, 3x3mm, 5x5mm, 10x10mm, 40-80mesh Hiki ke hoʻopilikino ʻia ka nui |
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| Nā mea hoʻohui | 100% mau mea kanu i hui ʻia e like me ka mea i hana ʻia, me ka ʻole o nā mea hoʻohui a me nā mea lawe. |
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| Mākū | ≦8.0% | ||
| Huina Lehu | ≦2.0% |
KA HOʻOPIʻI MICROBIOLOGICAL ASSAY:
| Helu Papa Hui | <1000 cfu /g | ||
| Coli puka | <500cfu/g | ||
| Huina hū & Mold | <500cfu/g | ||
| E.Coli | ≤30MPN/100g | ||
| Salmonella | ʻinoʻino | ||
| Staphylococcus | ʻinoʻino |
PACKAGING & LOADING:
Hāʻawi ʻia nā huahana i nā ʻeke polyethylene kiʻekiʻe a me nā hihia fiber corrugated. Pono ka lako meaʻai no ka pale ʻana a me ka mālama ʻana i nā mea ʻai. Pono e hoʻopaʻa ʻia nā pahu pahu a pau. ʻAʻole pono e hoʻohana ʻia nā staples.
Kāpena: 20KG Net Weight; ʻeke PE i loko & pahu pahu waho.
Ke hoʻouka ʻana i ka pahu: 12MT/20GP FCL; 24MT/40GP FCL
25kg/drum (25kg upena paona, 28kg gross paona; Hoʻopili ʻia i loko o ka pahu pahu pahu me ʻelua ʻeke plastik i loko; Nui pahu: 510mm kiʻekiʻe, 350mm anawaena)
LABELLING:
Aia ka lepili pūʻolo: Ka inoa Huahana, Code Huahana, No Batch/Lot.
KĀNĀ WAIWAI:
Pono e hoʻopaʻa ʻia a mālama ʻia ma ka pallet, ma kahi mamao o ka pā a me ka lepo, ma lalo o nā kūlana maʻemaʻe, maloʻo, maloʻo a me nā mea ʻala ʻē aʻe me ka ʻole o nā mea ʻala ʻē aʻe, ma ka mahana ma lalo o 22 ℃ (72℉) a ma lalo o 65% (RH<65). %).
KE OLA:
12 mau mahina i ka wela maʻamau; 24 mau mahina mai ka lā hana ma lalo o nā kūlana mālama i ʻōlelo ʻia.
PALAPALA
HACCP, HALAL, IFS, ISO14001: 2004, OHSAS 18001: 2007
