Naman kaza mai bushewa
SUNAN SANA'A & HOTUNA:
100% Rayayyun Halitta / Dried AD Naman kaza Flake
BAYANI A KAN KAYAN KAYA:
Naman kaza na Champignon (Agaricus bisporus), wanda kuma ake kira da "Farar Button", su ne namomin kaza da yawancin masu cin duniya ke ci. An horar da su tun daga farkon 1700s a Turai, kodayake akwai wasu shaidu da ke nuna cewa su 'yan asalin yankin Arewacin Amurka ne.
Naman Yankakken Champignon naman kaza an girbe su kuma an tsabtace su, sannan a yanka su bushe, ba tare da ƙarin abubuwan adana abubuwan ba.
AYYUKAN:
Lokacin da aka shanya naman kaza na Champignon da kyau yadda ya kamata, suna kama, dafa da dandano kamar sabo, musamman a aikace-aikacen da suke dahuwa.
Aikace-aikace:
Champignon Mushrooms 'ɗanɗano mai ɗanɗano da ƙarfi, ƙamshi mai nama yana da fa'ida sosai kuma ya ba da kansa ga aikace-aikace daban-daban. Ana amfani dasu sau da yawa a cikin salads, wanda aka ƙara azaman ɗorawa zuwa pizza, ana jefawa a cikin soyayyen motsawa ko dafa shi a biredi don komai daga pastas zuwa gasashen nama.
BAYANAN BANGASKIYA:
| Halin Organoleptic | Bayani | ||
| Bayyanuwa / Launi | Halitta Kore | ||
| Maanshi / Danshi | Naman kaza mai halayya, babu ƙanshin ƙasashen waje ko ƙanshi |
BAYANIN JIKI DA KYAUTA:
| Siffa / Girman | 1-3mm, 3x3mm, 5x5mm, 10x10mm, 40-80mesh Girman za a iya musamman |
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| Sinadaran | 100% na Mushroom na halitta, ba tare da additives da dako ba. |
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| Danshi | 8.0% | ||
| Jimlar Ash | ≦ 2.0% |
MICROBIOLOGICAL ASSAY:
| Jimlar Yawan Farantin | <1000 cfu / g | ||
| Siffofin Coli | <500cfu / g | ||
| Jimlar Yisti & Mould | <500cfu / g | ||
| E.Coli | ≤30MPN / 100g | ||
| Salmonella | Korau | ||
| Staphylococcus | Korau |
LATSA & LADA:
Ana samar da kayayyaki a cikin jakankunan polyethylene masu ɗimbin yawa da ƙananan ƙwayoyin fiber. Kayan shiryawa dole ne ya zama mai ingancin abinci, ya dace da kariya da adana abubuwan ciki. Duk katunan dole ne a ɗauka ko a manna su. Ba za a yi amfani da matattakala ba.
a. Bagsananan jaka: 100g, 200g, 300g, 500g, 1kg, 2kg, 3kg, da sauransu
b. Babban marufi: 10-25kg a kowane kwali da aka lika tare da jakar filastik na abinci
c. Sauran nau'ikan marufi kamar yadda buƙatun abokin ciniki suke
d. Girman Kartani: 53 * 43 * 47 CM, 57 * 44 * 55 M, 65 * 44 * 56 CM
Lodin akwati: 12MT / 20GP FCL; 24MT / 40GP FCL
Labeling:
Lakabin kunshin ya hada da: Sunan samfur, lambar samfur, Batch / Lot No. A'a, Babban nauyi, Nauyin Net, Kwanan wata Prod, Kwanan watan ƙarewa, da Yanayin Adanawa.
Yanayin ajiya:
Ya kamata a hatimce shi kuma a adana shi a kan pallet, nesa da bango da ƙasa, ƙarƙashin Tsabtace, Dry, Sanyi da Yanayin iska ba tare da wasu ƙanshi ba, a yanayin zafin da ke ƙasa da 22 ℃ （72 ℉） kuma a ƙasa da yanayin ɗanɗano na 65% (RH <65 %).
RAYUWAR SHELF:
12 Watanni a Yanayi na Al'ada; 24 Watanni daga kwanan watan samarwa a ƙarƙashin shararrun sharuɗan ajiya.
Takaddun shaida
HACCP, HALAL, IFS, ISO14001: 2004, OHSAS 18001: 2007
