Listing ID #686621
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We provide the worldwide clients with the high-quality Green Pepper in Brine. Green Pepper in Brine is processed from premium quality fresh green pepper berries, after cleaning by removing all the stones and other foreign particles. Further, the Green Pepper in Brine is kept in brine solution of required strength for about 20 days. After 20 days, the solution is replaced with fresh brine solution. After such two washes, the Green Pepper in Brine is placed in jerry cans/ barrels with net drained weight of 25 kg each with fresh brine solution. Specifications :
| Size | 4-6mm |
|---|---|
| Color | Light green to Olive Green |
| Aroma | strong pungent |
| Foreign matter | max.0.5 %( In general, foreign material is defined as any object/ material, which may become part of the product before, during or after being processed pepper stalk, leaf, and pin heads,) |
| Main components | Piperine & Volatile Oil |
| Salt | 10 to 12% |
| Glacial Acetic Acid | 0.5% |
| Ph of Brine Solution | 2.5 -3.5 |
| Aflatoxin | B1 Max.2ppb, B2, G1, & G2 total 5ppb Max |
| Pesticide residue | Absent |
| Aerobic Total Count | <1,00,000cfu/g |
| Coliforms | <100 cfu/g |
| E.Coli in 25g | Negative |
| Yeast and Mold | <100 cfu/g |
| Bacillus cereus | <10 cfu/g |
| Sulphite reducing anaerobes | <10 cfu/g |
| Staphylococcus aureus | Nil |
| Salmonella in 25g | Negative |
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