IQF french cut green beans are prepared from fresh green beans after trimming, washing, french cutting, blanching and freezing fully complying with good manufacture practice and products should be metal detected before being shipped out.

Sensory analysis

Color:      uniform green

Flavor:     typical flavor of fresh green beans

Microbiological and chemical characteristics

Total plate count:          ≤5x105 / g

Total Coliform:            ≤100 / g

E. Coli:                 ≤10 / g

Yeasts and moulds   5000 / g

Staphylococcus Aureus  100 / g

Listeria monocytogenes  Absent / 25g

Salmonella ( 25 g)   Absent / 25 g

Tolerances /500g

5％

Dia＞8cm

FM

FEVM  1/1kg

With ends on beans  1/500g

Minor blemishes 5％

Major blemishes 2％

Rust head 0

Insect damage 0

Mechanical damage 3％

Broken pieces (L＜3cm) 8％

fibres 2 /500g

Shelf live:24 month by –18 degrees celsius

Freezing: I.Q.F. –40 degrees Celsius