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IQF soybean kernels or mukumame
  • IQF soybean kernels or mukumame
  • IQF soybean kernels or mukumame
  • IQF soybean kernels or mukumame

IQF soybean kernels or mukumame

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I.Q.F. soybean kernels are a product produced from fresh material that is properly sorted, washed, blanched, drained, frozen and maintained at frozen temperatures of 0F or less.


Sensory analysis

Color : bright green

Texture: firm but tender

Taste: natural, not sour

Flavor: typical of soybean kernels


Specification/size

700-850pcs/500g


Microbiological and chemical characteristics

Aerobic Plate Count  < 100,000 cfu/g

Coliform          < 100 cfu/g

Fecal streptococcus      <500/g

Yeast     <500/g

Moulds     <100/g

Listeria     absent in 25g


Tolerances /500g

Foreign Material      NIL

Foreign E V M       NIL

E V M             1

Blemish Serious  nil

Blemish Major   4pcs

Blemish Minor   8pcs

Discoloration   5pcs

Damage    8%

Clumps     5units/500g

Dry beans   2%


Others

Shelf live:          24 month by –18 degrees celsius

Freezing:           I.Q.F. –40 degrees Celsius





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