Canned Mushroom Whole/Slices
Because of its flavour, scent, and physical makeup, the fungus fruit body known as the button mushroom is regarded as a delectable meal all over the world. It is a great source of folic acid, low in calories, high in proteins, vitamins, and minerals. It is an alternative option for those who are trying to lose weight and anaemic folks. It contains 4.9% more protein than cow’s milk, green vegetables like beans, etc.
Due to their high moisture content (90.92%), button mushrooms are a highly perishable commodity and should be sold and consumed as soon as possible after harvest. Processing, however, can extend its shelf life for a longer time.
Mushrooms are used extensively in cooking, in many cuisines (notably in Chinese, Korean, European, and Japanese regions) since antiquity. But since they usually don’t last for long, they need to be either marinated, dehydrated or canned. Shimla Hills offers premium range of canned products like button mushrooms. Get in touch with our executives to know more details.
Product Description | ||
Product Name | Canned Button Mushroom A2.1/2 | |
Product Characterstices | Canned Mushroom is processed only from fresh mushroom which grown in foot of himalyan hills. It should be free from its compost & any extraneous matter. It is composed of fresh mushrooms, iodized salt, 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 fresh, toppings on pizza after slicing, used in curried vegetable. | |
Net Weight | 800 g | |
Drained Weight | 400 g | |
Physical Characteristices | ||
Parameters | Result | Test Methods |
Appearance | Off White | Visual Analysis |
Texture | Firm | Physical Analysis |
Taste | Characteristics | Organoleptic Evaluation |
Odor | Mild Mushroom aroma | Organoleptic Evaluation |
Flavour | Mild Mushroom aroma | Visual Analysis |
Visual Defects | None | Visual Analysis |
Mushroom Quality | Good/Intact | Physical Analysis |
No. Pcs. | 45+-3 | Visual Analysis |
Broken stem | 2 pcs maximum | Physical Analysis |
Vacuum | 12 inch/hg | Vacuum Gauge |
Metal Detection | The sensitivity of the metal detector should be set no higher than 2.0 mm for ferrous, 2.5 mm no- ferrous & 3.0 mm for stainless steel. | |
Impurities & Adulterants | Shall be free from any kind of impurities & adulterants | |
Added Color* | Absent | |
Product is conforming to FSSAI specifications, SO product is fit for human consumptions | ||
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 transparent tape | |
Labeling | Lable shall bear supplier name, product name, date of mfg., date of expiry, batch no., net weight, weight/g, Nutritional information as per FSSAI requirements. | |
Physio-Chemical Parameters | |||||
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 | ------ | 2 | 2.2 |
Insecticides/Pesticides Residue, Heavy Metal Containment, Crop Containments, naturally occuring toxic substances | Conform to FSSAI | ||||
Microbiological Parameters | |||||
Parameters | Units | Test Method | FSSAI Limit | SHOP Limit | |
Target | Tolerance | ||||
Total Plate Count | CFU/ml | IS:5402:2012 | <50 | <10 | <50 |
Incubation 37*C- 10 days & 55*C-7days | pH | Incubation | No Change | No Change | |
Coliform* | CFU/g | IS5401 (part1):2002 | ------ | Absent | |
Salmonella* | CFU/25g | IS5887 (part3):1999 | ------ | Absent | |
Staph Aureas | CFU/25g | IS5887 (part8/sec1):2002,RA 2007 | ------ | Absent | |
Listeria Monocytogenes | CFU/g | IS14988 (part1):2001 | ------ | Absent | |
Yeast & Mould | CFU/g | IS5403:1999 | <100 | <10 | |