This document provides information about pickled sushi ginger including its ingredients, packaging, certifications, nutritional information, and processing flow chart. The pickled ginger is made up of 65% ginger and 35% water, salt, acids, and preservatives. It is packaged in 1kg bags, packed in cartons of 100 bags, and has an 18 month shelf life when stored at ambient temperatures. The pickled ginger goes through several processing steps including selecting, washing, peeling, slicing, blanching, cooling, rinsing before being packaged, tested, and metal detected.

1. Sushi Ingredients
ISO22000, HACCP, BRC, IFS, HALAL, KOSHER, etc.
China.
EU, USA, ASEAN, South America, etc.
TAKOSA, Private label.
1kg/bag, 10bags/carton.Packaging term:
Shelf life:
Quality certification:
Country of Origin:
Ingredient list: (it may be adjusted to comply with regulations from different import countries)
SPECIFICATION
www.takosafood.com sales@takosa.com
100 cartons.
Brand:
SUSHI GINGER
1KG, WHITE
18 months.
Storage condition: Ambient.
V.4 updated on 11-Apr-2020
Exporting to:
MOQ:
#10021 Pickled sushi ginger, 1kg ginger with 0.5kg brine, white/uncoloured, A grade.Product description:
Ginger 65%, Water, Salt, Acetic acid (E260), Citric acid (E330), Aspartame (E951), Sucralose (E955), Saccharin
(E954), Potassim sorbate (E202).
*Allergen: N/A.
*GMO: NO.
*Origin of ingredients: China.
Note:
Fat:
-Saturated fatty acids:
Sodium:
0.3g
＜0.1g
2.0g
Others: N/A
Nutrition value (per 100g):
83KJ/20kcal
0.1g
4.1g
＜0.1g
Energy:
Protein:
Carbohydrates:
-Sugar:
*Origin of ingredients: China.
Negative
N/A
＜3 MPN/g
N/A
Salmonella:
Shigella:
Chemical & Microbiological value:
N/A
N/A
N/A
N/A
N/A
N/A
Lead:
Cadmium:
Arsenic:
Aflatoxins:
Residues:
Aerobic bacterial count :
Coliform bacteria:
Staphyloc:
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2. 6) Blanching.
7) Cooling.
8) Rinsing.
3) Selecting again.
4) Cleaning and washing again.
5) Slicing.
Processing Flow Chart:
1) Selecting, washing, pickling with salt.
2) Peeling.
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［END］
9) Packaging.
10) Testing and metal detecting.
8) Rinsing.
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