PRESERVES
SARDINES IN VEGETABLE OIL.
| PRODUCT TECHNICAL SPECIFICATIONS: | |
| PRODUCT DESCRIPTION: SARDINES IN VEGETABLE OIL. | |
| INGREDIENTS | Sardine, Salt, Vegetable Oil and spices |
| ORIGIN: | |
| 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% |
| ORGANOLEPTIC CRITERIA | |
| 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. |
| COLOUR | Characteristic |
| 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 | |
| Parameters | Values |
| Cadmium (ppm): | <0.1 |
| Mercury (ppm): | <0.5 |
| Histamine | 10 mg / 100g or <100 ppm |
| METALLIC POLLUTANTS: NC 493: 2012 | As: 1.0 Pb: 0.3 Sn 200 Cd: 0.1 |
| TEMPERATURE OF CONSERVATION: | Ambient temperature in dry area |
| MICROBIOLOGICAL CRITERIA | |
| PROOF OF COMMERCIAL STERILITY | Negative |
| F 0 | 6-8 |
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.
Instructions:
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:
Product name.
Number of the plant.
Country of origin.
Date of production.
Expiration date
Net weight
Drained weight
Nutritional information
Final considerations.
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.
Durability.
36 months from the date of production.