Download - NỘI DUNG CATALOGUE CHILLI SAUCE
V I H A B AC ATA L O G U E
C h i l l i S a u c e
Shophouse B5-21 Vinhomes, Cau Dien Ward, Nam Tu Liem District, Hanoi City, Viet Nam
www.vihaba.vn
[email protected]+84 337 817 565
+84 337 817 565
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1 . I N T R O D U C T I O N
2 . T H E C R I T E R I A F O R T H E Q U A L I T Y O F
C H I L L I S AU C E I N V I E T N A M
3 . P R O C E S S I N G M E T H O D
4 . V I H A B A C H I L L I S AU C E
5 . PAC K AG I N G A N D D E L I V E R Y
6 . O E M
7. O T H E R I N F O R M AT I O N
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General INTRODUCTIONChilli sauce is a type of condiment prepared with chilli peppers. Vietnamese chilli sauce is made from sun-ripened chilli peppers, vinegar, garlic, sugar and salt. This kind of sauce is widely used in a variety of foods, especially the Vietnamese well-known dish, Pho.
Vietnamese chilli sauce has a flavor of little sweet as it contains tomatoes. Compared to Thailand sauce, Vietnamese one is less spicy with a milder heat; a slightly off, garlicky flavor
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THE CRITERIA FOR QUALITY OF CHILLI SAUCE IN VIETNAM
General requirementsChilli sauce must have the characteristic color and flavor of main ingredients. There would be no dark spots or trails, except for spots occuring from the processing.
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Requirements for addit ives
INS Number
334
335(i)
335(ii)
336(i)
336(ii)
337
452(i)
Additive Maximum rate
L(+)-tartaric acid
Mononatri tartrat
Natri L(+)-tartrat
Monokali tartrat
Dikali tartrat
Kali natri L(+)-tartrat
Natri polyphosphat
5.000 mg/kg, based on tartrat(seperately or combined)
1.000 mg/kg, based on phospho
INS Number
307a
307b
307c
320
321
386
Additive Maximum rate
d-alpha-Tocopherol
Solid tocopherol, mixed
dl-alpha-Tocopherol
Butyl hydroxy anisol (BHA)
Butyl hydroxy toluen (BHT)
Dinatri enthylendliamintetraacetat (EDTA)
600 mg/kg(sperately or combined)
Acid regulators
Antioxidants
100 mg/kg
100 mg/kg
75 mg/kg
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INS Number
100(i)
101(i)
101(ii)
102
110
120
Additive Maximum rate
Curcumin
Riboflavin, sythesized
Riboflavin, natri 5’-phosphat
Tartrazin
Sunset yellow FCF
Carmin
GMP
Flavorings
124 Ponceau (4R) (cochineal red A)
127
129
133
141(i)
150c
150d
155
160a(i)
160b(i)
Erythrosin
Allura Red AC
Brilliant blue, FCF
Copper clorophyl complex
Caremen group III – processed by amoni
Caremen group IV – processed by amoni sulfit
Brown HT
Extracts from annatto, bixin based
Lycopen (sythesized)bisulfit
300 mg/kg
350 mg/kg(seperately or combined)
100 mg/kg
50 mg/kg
50 mg/kg
50 mg/kg
300 mg/kg
100 mg/kg
30 mg/kg (based on copper)
1500 mg/kg
1500 mg/kg
50 mg/kg
2000 mg/kg
160d(i) Lycopen (sythesized)bisulfit
10 mg/kg
390 mg/kg
INS Number
210
211
212
213
200
201
Additive Maximum rate
Benzoic acid
Sodium benzoate
Potassium benzoate
Calcium benzoate
Sorbic acid
Sodium sorbat
1.000 mg/kg, based on benzoic acid
(seperately or combined)
Preservatives
202 Postassium sorbat
203
220
221
222
223
224
225
227
228
539
214
218
Calcium sorbat
Sulfur dioxide
Sodium sulfit
Sodium hydrosulfit
Sodium metabisulfit
Postassium metabi sulfit
Postassium sulfit
Calcium hydrosulfit
Postassium bisulfit
Sodium thiosulfat
Ethyl para-hydroxybenzoat
Methyl para-hydroxybenzoat
1.000 mg/kg, based on sorbic acid
(seperately or combined)
300 mg/kg, based on the amount of S02
(seperately or combined)
1.000 mg/kg
INS Number
432
433
434
435
473
475
Additive
Polyoxyetylen (20) sorbitan monolaurat
Polyoxyetylen (20) sorbitan monooleat
Polyoxyetylen (20) sorbitan monopalmitat
Polyoxyethylene (20) sorbitan monoesterat
Sucrose ester with fatty acids
Polyglycerol ester with fatty acids
477 Glycol propylen ester with fatty acids
Emulsifier
Maximum rate
5.000 mg/kg (seperately or combined)
5.000 mg/kg
10.000 mg/kg
20.000 mg/kg
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INS Number
951
950
955
954(i)
954(ii)
954(iii)
Additive Maximum rate
Aspartam
Postassium acesulfam
Sucralose
Sacarin
Calcium sacarin
Postassium sacarin
Sweeteners
954(iv) Sodium sacarin
450 mg/kg
350 mg/kg
1000 mg/kg
150 mg/kg(seperately or combined)
Stabilizer
INS Number
472e
Additive Maximum rate
Glycerol ester with tactaric diacetyl acid and fatty acid 350 mg/kg
Thickener
INS Number
405
Additive Maximum rate
Propylen glycol alginat 8000 mg/kg
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METHOD OF PROCESSING
Har vest ing and S or t ing
Chilli pepper is harvested by farmers. After that, it will be immediately sorted based on its quality and apperance.
Only pepper fulfilling the standard requirements can be transported on the truck to the factory.
WashingIn the factory, chilli pepper will be washed by a wind-like device, removing any dirt or chemicals that cling to the material.
Crushing
Washed chilli pepper will be delivered to the blender to be crushed, and then be poured into industrial buckets.
M ixing
Pepper will be mixed with garlic, tomatoes, salt, sugar, starch derivatives, and other additives. After that, the mixture will be cooked and stirred at the same time.
Bott l ing
The finished chilli sauce will then be moved to the bottling equipment. The bottles are cleaned, without any element affecting the chili quality.
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VIHABA CHILLI SAUCE
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Ingredient Specification (%)
Chilli Pepper 18
2 Tomatoes 2
3 Garlic 5
4 Starch Derivatives 4
5 Salt 3
6 Sugar 38
7 Citric Acid 0,4
8 Xathangum 0,35
9 Sodium Benzoate + Sorbic Acid 0,1
10 Sunset Yellow E160C 0,006
11 Water 29,124
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PACKING & DELIVERY
Packing- Bottles/ Cartons:Chilli sauce will be packed into bottles with different materials, sizes, and demensions depending on customers’ requirements. However, normally, we pack our chilli sauce into plastic or glass ones with capacity of 200ml, 250ml and 450 ml.Specifically, for 250ml glass bottles, the packaging is 12 bottles per carton with the net weight of 6 kilograms.- Container 20ft: 4.200 cartons per container 20ft (250 ml glass bottles)
Lead Time
Quantity (Container 20ft)
Estimated time(Days)
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15 - 20
> 1
To be negotiated
Del ivey
Shipment Delivery Time
By courier company, such as EMS, DHL,
Fedex, and TNT.
Within 4-10 working days after the goods ready for shipment
Shipment Delivery Time
By sea (LCL, FCL)or by air
(according to buyer’s request)
Within 15 - 30 working days after the goods
ready for shipment
Bulk order
Small order
x 12 (250ml glass)
x 4200cartons
container 20ft
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OEM PRODUCTSWith our chilli sauce, apart from producing chilli sauce with normal specifications and packaging, we can customize our product based on our customers’ requirement. We have built and developed a professional and modern system of producing OEM products.
You can contact us and send us your requirements for chilli sauce, we can work on it and deliver to you the required product.
OTHER INFORMATION
On October 23rd, 2020, Vihaba has proudly received the FDA certification for its various kinds of
agricultural products. This certification has been our strong commitment to providing the best quality product that meet all requirements for testing, even the most stringent one.
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CHILLI SAUCE
Shophouse B5-21 Vinhomes, Cau Dien Ward, Nam Tu Liem District, Hanoi City, Viet Nam
www.vihaba.vn
[email protected]+84 337 817 565
+84 337 817 565