Claypot Klang Traditional Herbal Broth

 

Claypot Klang Traditional Herbal Broth

Meat and bones simmered in a delicious broth of herbs and spices, this delightful dish was introduced to Malaya in the 19th century by the Hokkien migrant community. Over time, the Klang district has become particularly well known for serving some of the best varieties of this dish.  


Description:                        
Mixture of dried natural herbs 
and spices.
Usage:        
                         
Ready to cook
Sensory Quality
Appearance:                        
Brownish powder mixture
Aroma:                                  
Pleasant characteristic odour
Taste:             
                     
Pleasant characteristic taste
Physical/Chemical 
Specifications
Moisture:
≤ 10%
Visual inspection: 
           
No foreign matter
Microbiological Specifications
Total Plate Count:           
< 1000000 cfu/g
Yeast and Mould:            
< 100000 cfu/g
Coliform:                            
< 1000 cfu/g
E. coli:                                  
< 100 cfu/g
Salmonella:   
                      
Negative (per 25g)   
Packaging Specifications
Size:                                      
12 boxes x 12 packets x 35g
Ctn Volume:    
                  
0.038 m3
Shelf Life:                            
3 years from date of manufacture
Storage conditions:        
To be stored in a cool, dry place
 

Claypot Klang Traditional Herbal Broth

Meat and bones simmered in a delicious broth of herbs and spices, this delightful dish was introduced to Malaya in the 19th century by the Hokkien migrant community. Over time, the Klang district has become particularly well known for serving some of the best varieties of this dish.  


Description:                        
Mixture of dried natural herbs 
and spices.
Usage:        
                         
Ready to cook
Sensory Quality
Appearance:                        
Brownish powder mixture
Aroma:                                  
Pleasant characteristic odour
Taste:             
                     
Pleasant characteristic taste
Physical/Chemical 
Specifications
Moisture:
≤ 10%
Visual inspection: 
           
No foreign matter
Microbiological Specifications
Total Plate Count:           
< 1000000 cfu/g
Yeast and Mould:            
< 100000 cfu/g
Coliform:                            
< 1000 cfu/g
E. coli:                                  
< 100 cfu/g
Salmonella:   
                      
Negative (per 25g)   
Packaging Specifications
Size:                                      
12 boxes x 12 packets x 35g
Ctn Volume:    
                  
0.038 m3
Shelf Life:                            
3 years from date of manufacture
Storage conditions:        
To be stored in a cool, dry place