shimlahills

Canned Green Peas

Small, spherical, and greenish in colour, green peas have a crisp texture and a sweet flavour. Fiber and important minerals like vitamins C, K, and B complex are abundant in these pods. They are incredibly low in fat and have anti-inflammatory and antioxidant properties.

canned-green-peas
cartons

Peas were among the first vegetables to be preserved and sold in cans. As the canned green peas are cooked already, they can be eaten straight out of the can too. Additionally, they find use in various cuisines like gravies / curries, soups & stews, fast foods, salads etc.

Product Description

Product Name

Canned Button Mushroom A2.1/2

Product Characterstices

Canned Green Peas is processed only from fresh green peas which grown in foot of himalyan hills. It should be free fromblack spots & holes, any extraneous matter. It is composed of fresh green peas, sugar,salt, food grade (INS-143) color, acidity regulator (INS-330). Tin cans should be free from any extreme dent, bulge or leaks. It shall no signs of mechanical damage.

Product Category

Thermally processed vegetable

Proprietary Food (Y/N)

No

Targeted Use/Intended Use

To be used as curried vegetable & mixed vegetable.

Net Weight

800 g

Drained Weight

400 g

PARAMETERS RESULTS TEST METHODS
Appearance
Dark Green
Visual Analysis
Texture
Firm
Physical Analysis
Taste
Characteristics
Organoleptic Evaluation
Odor
Mild 
Organoleptic Evaluation
Flavour
Characteristics
Organoleptic Evaluation
Visual Defects
5 pcs. max.
Visual Analysis
Green Peas Quality
Good/Intact
Physical Analysis
Broken Pcs.
10 Pcs (maximum)
Physical Analysis
Vacuum
12 inch/hg
Vacuum Gauge
PARAMETERS UNITS TEST METHOD FSSAI LIMIT SHOPL LIMIT OF BRINE
Min.
Max.
Acidity
%
DGHS Lab Manual 1-2005
------
0.07
0.09
pH
------
DGHS Lab Manual 1-2005
------
5.2
5.6
Salt
%
DGHS Lab Manual 5-2005
------
0.9
1.1
TSS
%(Brix)
Refractometer
------
5
6
Insecticides/Pesticide Residue, Heavy Metal Contaniment, Crop Contam. Naturally Occuring toxic sub.
Conform to FSSAI
PARAMETERS UNITS TEST METHOD FSSAI LIMIT SHOP LIMIT
Target
Tolerance
Total Plate Count
CFU/ml
IS:5402:2012
<50
<10
<50
Incubation 
pH
Incubation
No Change
No Change
Coliform
CFU/g
IS 5401 (Part1):2002
------
Absent
Salmonells
CFU/25g
IS 5887 (Part3):1999
------
Absent
Staph Aureas
CFU/25g
IS 5887 (Pasrt8/sec1)-2002,RA 2007
------
Absent
Listeria Monocytogenes
CFU/g
IS 14988 (Part1):2001
------
Absent
Yeast & Mould
CFU/g
IS 5403:1999
<100
<10
Metal Detection
The sensitivity of the metal detector should be set no higher than 2.0 mm for ferrous, 2.5 mm non-ferrous & 3.0 mm for stainless steel.
Impurities & Adulterants
Shall be free from any kind of impurities & adulterants
Added Color
Yes
Product is conforming to FSSAI specifications, so product is fit for human consumption 
STORAGE CONDITIONS
Store incool & dry place at ambient temperature
Shelf Life
24 Months from date of mfg
Packaging
5 ply corrugated box, with 24 tin cans, 850g/tin approx printed tape
Labeling
Lable shall bear supplier name, Product Name, Date of mfg, Date of Expirey, Batch No., Net Weight, Weight/g, Nutritional as per FSSAI requirements.