Aseptic Green Pepper Fried With Onion Purée
This typical combination will not taste "common" on your preparations! Green pepper and onion have been combined for decades because their flavors mix perfectly. This is the perfect combination for your professional recipes, but taking away all the work of peeling and cutting each!
Properties
- Physical Form
- Puree
Product families
- Meat Poultry & Seafood
- Savory & Culinary
Other characteristics
- Brand
- Aseptic
- Features
Elastic Texture, Firm Texture, Free Of Strange Flavors
- Functions
- Spice
- Labeling Claims
Additive-free, Allergen-free, GMO-free, Irradiation-free, Natural, Naturally Derived; Additive-free; Allergen-free; GMO-free; Irradiation-free; Natural; Naturally Derived
- Certifications & Compliance
- GFSI Certified
- Odor
Characteristic of the fruit, intense, absent of fermentations or other bad smells.
- Flavor
Typical of the variety used, free of other strange flavors.
- Markets
- Food & Nutrition
- Texture
- Firm and elastic
- Shelf LIfe
- 18 Months
- Ingredient
- Onions, Green Peppers
- Technology
- Food Ingredients
- Expected Uses
Ready to add to your dishes, Listeria Monocytogenes analysis is performed once a year depending on the type of thermal process. For use in stews, sauces, soups, meat products, quiches, etc.
- Packaging Type
- Bags
- Boxes
- Bulk
- Cartons
- Drums
- Ingredient Origin
- Natural Origin
- Plant Origin
- Vegetable Origin
- HIGHLIGHTS
Diced green pepper and diced onion, cooked. Product manufactured using fresh onion.; The raw onion is introduced into kettles with other ingredients.; The product is packaged hot in heat-sealed bags and pasteurization is carried out after packaging.
- Storage Information
Preservation (storage and transport) at ambient temperature, between 0°C and 104°F, in a clean and dry place. Once the package is opened, it's necessary to keep the product refrigerated and to consume in the following 10 days.
Technical data
Table 1 of 5
3 rows| Characteristic | Value |
|---|---|
| °Brix | 6 - 12 |
| Humidity | 82 - 92 |
| pH | 4.0 - 4.6 |
Table 2 of 5
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Incubation (7 days at 37°C/55°C) | Without alteration | — | Internal |
| Mesophile aerobes | max. 10 | UFC/g | Internal |
| Thermophile aerobes | max. 10 | UFC/g | Internal |
| Lactobacilli aerobes mesophile | max. 10 | UFC/g | Internal |
| Aerobes (at 30°C) | Absence | per g | External |
| Salmonella | Absence | per 25 g | External |
| Clostridium botulinum | Absence | per g | External |
Table 3 of 5
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 30 | Kcal/100g |
| Total Fats | max. 0.9 | g/100g |
| Saturated Fats | max. 0.05 | g/100g |
| Carbohydrates | 5.3 | g/100g |
| Sugars | 5 | g/100g |
| Proteins | max. 2.0 | g/100g |
| Salt | 0.01 | g/100g |
| Fibre Content | 1.83 | g/100g |
Table 4 of 5
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Onion | 50 | % |
| Green Pepper | 50 | % |
Table 5 of 5
2 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Lead | max. 0.05 | mg/Kg | External |
| Cadmium | max. 0.02 | mg/Kg | External |
