An Indian-inspired casserole with rice, ginger and coriander
Ingredients
Rice, 16% formed chicken (89% chicken, salt, pepper, stabilizer (E450)), 11% lentils, onion, coconut milk, 3.4% sour cream (milk), corn starch, tomato paste, rapeseed oil, spinach, chicken bouillon (aroma, maltodextrin, chicken, yeast extract, salt, onion, seasoning), soy sauce (soy, salt, vinegar), 1.1% lime juice, seasoning, 0.2% ginger, garlic, antioxidant (rosemary extract, ascorbic acid).
Allergens: lactose, milk, soy.
Gluten free
Nutrients
| Per 100 g | Per portion | Per 100 g prepared | Energy % | |
|---|---|---|---|---|
| Energy (kJ) | 1799 | 2609 | 483 | |
| Energy (kcal) | 430 | 623 | 115 | |
| Fat (g) | 15 | 21 | 4.0 | 31 |
| ↳ Of which saturated fat (g) | 6.0 | 8.7 | 1.6 | |
| Carbohydrates (g) | 51 | 74 | 13.7 | 48 |
| ↳ Of which sugars (g) | 4.0 | 5.8 | 1.1 | |
| Dietary fibre (g) | 4 | 6 | 1.1 | |
| Protein (g) | 22 | 31 | 5.8 | 20 |
| Salt (g) | 3.2 | 4.6 | 0.9 | |
| 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 | 57.0 | 6.8 | 0.3 | 5.2 |
| Percent | 39.3 | 4.7 | 0.2 | 3.6 |