Our version of kebab with spicy chicken and rice
Ingredients
Rice, 22% meat product of chicken (82% chicken, seasoning, stabilizer (E450, E451), dextrose, potato fibre, salt, antioxidant (E301, rosemary flavouring)), onion, 6% bell pepper, tomato paste, 4.3% baby corn, sour cream (milk), 3.6% leek, rapeseed oil, corn starch, meat bouillon (yeast extract, maltodextrin, salt, rapeseed oil, beef extract, caramelized sugar, onion), seasoning, sugar, garlic, antioxidant (rosemary extract, ascorbic acid).
Allergens: lactose, milk.
Gluten free
Nutrients
| Per 100 g | Per portion | Per 100 g prepared | Energy % | |
|---|---|---|---|---|
| Energy (kJ) | 1810 | 2950 | 567 | |
| Energy (kcal) | 432 | 705 | 136 | |
| Fat (g) | 17 | 28 | 5.3 | 36 |
| ↳ Of which saturated fat (g) | 4.4 | 7.2 | 1.4 | |
| Carbohydrates (g) | 52 | 85 | 16.3 | 49 |
| ↳ Of which sugars (g) | 7.3 | 11.9 | 2.3 | |
| Dietary fibre (g) | 5 | 8 | 1.6 | |
| Protein (g) | 15 | 24 | 4.7 | 14 |
| Salt (g) | 3.2 | 5.2 | 1.0 | |
| Water | Max 5 % |
Microbiological requirements
| Microorganisms | Target (cfu / g) | Max (cfu / g) | Ref. method |
|---|---|---|---|
| Total | <10 000 | 100 000 | NMKL 86 |
| Coliforms | 0 | <10 | NMKL 44 |
| E-coli | 0 | <10 | NMKL 125 |
| Bacillus cereus | 0 | <10 | NMKL 67 |
| Salmonella | 0 | 0 / 25 g | NMKL 71/PCR |
| Mold and yeast | <100 | 5000 | NMKL 98 |
Meursing Table
| Starch | Sugar | Milk protein | Milk fat | |
|---|---|---|---|---|
| Grams | 56.9 | 2.1 | 0.4 | 7.0 |
| Percent | 34.9 | 1.3 | 0.2 | 4.3 |