SARDINES IN VEGETABLE OIL.
|PRODUCT TECHNICAL SPECIFICATIONS:|
|PRODUCT DESCRIPTION: SARDINES IN VEGETABLE OIL.|
|INGREDIENTS||Sardine, Salt, Vegetable Oil and spices|
|SPECIES:||– Sardina pilchardus|
|FAO fishing area||FAO 37; Extractive fishing|
|Net weight||425 g / 1000g|
|Drained weight||Ratio between drained weight and net weight should be between 65 and 70%|
|APPEARANCE:||Color of the skin and mass according to the species used and the liquid of|
coverage, scales will not be accepted. The product will come from healthy fish
|TEXTURE||Firm. The spines will be soft under digital pressure.|
|ODOR||Characteristic of the product. The coverage liquid will be clear, with|
few solid residues and characteristic odor
|TASTE||Characteristic of the species|
|DEFECTS||Absence of head, tail or viscera|
|COMPOSITION OF COVERAGE LIQUID|
|The Coverage liquid will be tomato juice, olive oil, vegetable oil, oils in|
emulsion (60-40) and brine
|CHEMICAL PHYSICAL CRITERIA|
|Histamine||10 mg / 100g or <100 ppm|
NC 493: 2012
|TEMPERATURE OF CONSERVATION:||Ambient temperature in dry area|
|PROOF OF COMMERCIAL STERILITY||Negative|
Description Canned fish packaged in water, oil or tomato sauce. It´s presented in hermetically sealed containers and must have been subject to a sufficient processing to ensure sterility at the time of commercialization.
Ready for consumption. Pour the contents of a can into a plate and enjoy.
NUTRITIONAL INFORMATION (Average value per 100 g of drained product)
Energy value (kcal / kJ) 210 kcal / 870 kJ
Proteins (g) 25
Carbohydrates (g) 0 Of which sugars (g) 0
Fat (g) 12 Of which saturated (g) 1.5
Salt (g) 1.5
Packaging, Packaging and Marking:
Primary packaging : Metallic packaging , cylindrical, two-piece sausages or electrowelded
of three pieces, according to agreement, lacquered interior and exterior with epoxyphenolic varnish. Container
free of defects that may prevent its hermetic closure.
Packaging: Corrugated cardboard boxes made with virgin raw material and suitable for
maritime transportation without suffering any physical damage until its final destination. It will happen with the NC 452-2014 Packages Packaging and Auxiliary Means. Sanitary Requirements General
Labeling and marking: It will be done in accordance with the NC 108, detailing in the packaging what following:
Number of the plant.
Country of origin.
Date of production.
The merchandise will be accompanied by the Veterinary Origin and Sanitary Certificates.
Storage and Conservation Conditions .
- Keep it in dry and ventilated places at room temperature. NC 492
- Must be shipped with a production date greater than 30 days and not more than 90 days
days when embarking.
36 months from the date of production.