冷凍魚糜
- 大類：
- 貨號：
- 00000058
- 規格：
“藍特”牌冷凍魚糜采用天然優質的海洋底層魚類為原料，引進先進的生產設備和工藝技術精制而成，它具有蛋白質含量高，色澤白，夾雜物少，凝膠強度好，組織細膩，耐貯藏，易流通加工等特點，是制造魚糜制品如魚丸、蝦丸、魚糕、魚香腸、蟹柳等產品的理想原料，是一種無污染的生產海鮮食品的優質原料。
客戶訂制：根據客戶要求生產魚糜
Nutrition Fact Of Surimi
|
Analysis |
Results |
UNITS |
|
Calories |
99.87 |
Cals/100g |
|
Calories from FAT |
2.79 |
Cals/100g |
|
Total Carbonydrate |
6.01 |
% |
|
Surimi is very high nutrition with fat content less than 1% |
||
|
Protein(N x 6.25) |
18.26 |
% |
|
Sodium |
169.00 |
mg/100g |
|
FAT |
0.31 |
% |
|
Total Sugars |
9.40 |
% as Sucrose |
FROZEN MINCED FISH PASTE (SURIMI) QUALITY STANDARD
冷凍魚糜質量標準
A、PHYSICAL AND CHEMICAL STANDARD理化指標
|
FISH SPECIES |
GRADE |
MOISTURE |
PH值 |
IMPURITY |
WHITENESS |
GEL STRENGTH彈性 |
|
|
-YELLOW BACK SEA BREAM -銅盆魚糜 |
SSA |
≤ 76 |
6.8 – 7.4 |
≤ 8 |
53UP |
700UP |
UNBREAKABLE WHEN |
|
SA |
≤ 76 |
6.8 – 7.4 |
≤ 8 |
53UP |
600 – 699 |
UNBREAKABLE WHEN |
|
|
FA |
≤ 76 |
6.8 – 7.4 |
≤ 8 |
53UP |
500 - 599 |
UNBREAKABLE WHEN |
|
|
-COMMON
-雜魚， |
AAA |
≤ 77 |
6.8 – 7.4 |
≤ 8 |
50—54 |
400 - 499 |
UNBREAKABLE WHEN |
|
AA |
≤ 78 |
6.8 – 7.4 |
≤ 10 |
50—52 |
300 - 399 |
UNBREAKABLE WHEN |
|
|
A |
≤ 78 |
6.8 – 7.4 |
≤ 15 |
48—50 |
200 - 299 |
UNBREAKABLE WHEN |
|
|
AB |
≤ 78 |
6.8 – 7.4 |
≤ 15 |
45—50 |
100-199 |
SLIGHTLY CRACK OR BREAK WHEN FOLDED FOR 2 TIMES |
|
|
B |
≤ 79 |
6.8 – 7.4 |
≤ 20 |
40—50 |
100DOWN |
SLIGHTLY CRACK OR BREAK WHEN FOLDED FOR 2 TIMES |
|
|
ADDITIVE配料 : SUGAR 糖 POLYPHOSPHATE 多聚磷酸鈉 |
|||||||
B、SANITARY STANDARD微生物指標
|
ITEM 項目 |
QUANTITY |
|
STANDARD PLATE COUNT細菌總數 （cfu/g） |
≤ 1×105 |
|
PATHOGENIC BACTERIA 致病菌 |
不得檢出 |