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Fried Onion

SIZE: String, Flakes
Color: Yellow
Aroma: Characteristic of onion
Foreign Materials: None
Taste: Crisp
Moisture: Max. 6.0%
Sulfite: Not added
Standard plate count: Max.5x10^5 pcs/g
Coliforms: Max. 1x10^3 pcs/g
E-Coli: Negative
Salmonella: None / 25gram

Fresh onion is sorted, washed, trimmed, bleached and dried. various cleaning, sorting, and food safety steps are then performed before cutting or grind into the desired cutting size, and then fried, followed by sterilization with a sterilizing instrument. It's natural food


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