Codex Stan 308R-2011 Regional Standard For Harissa (Red Hot Pepper Paste)
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ID： |
E5A4D6E3D6D04A2600B509E5EFD3EE84 |
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文件大小(MB)： |
0.02 |
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页数： |
2 |
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文件格式： |
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日期： |
2011-9-2 |
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购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
REGIONAL STANDARD FOR HARISSA (RED HOT PEPPER PASTE),CODEX STAN 308R-2011,1. SCOPE,This standard applies to harissa (red hot pepper paste) as defined in Section 2, manufactured and intended for direct human consumption.,It does not apply to other traditionally-prepared types of harissa.,2. DESCRIPTION,“Harissa” designates the preserved pulp of fresh red hot pepper, of the Capsicum annuum variety, concentrated and with the composition provided for in Section 3 and preserved using thermal treatment only.,3. INGREDIENTS AND QUALITY FACTORS,3.1 Ingredients,- Fresh red hot peppers of the Capsicum annuum variety,- Fresh garlic,- Coriander,- Caraway,- Salt,3.2 Quality factors,3.2.1 Ingredients,The peppers used in the preparation of processed Harissa shall be sufficiently ripe, wholesome, with a deep red colour, free of spoilage, rot and impurities and free of insects.,3.2.2 Final product,3.2.2.1 Sensory factors,- Natural homogenous red color with a minimum of color on a “hunter” scale of the value of a/b not less than 1/4 and free of black particles.,- The taste shall be typical to the product, spicy (hot), free from bitterness or burned taste or any other foreign taste.,- The smell shall be typical of the product and free of foreign smells.,3.2.2.2 Consistency/texture,The final product shall be free of crusts and seeds using a 2 mm sieve.,3.2.2.3 Acidity,Total acidity, expressed as citric acid, shall not exceed 3.6% of total dry residues.,3.2.2.4 Dry extract,Dry extract shall be not less than 14% of total soluble solids (excluding salt),3.2.2.5 Added salt,The percentage of added salt shall not exceed 1.5% of dry weight basis.,3.2.2.6 Acid insoluble ash,The percentage of acid insoluable ash shall not exceed 0.15% of the total weight of dry extract.,Adopted 2011. Subject to endorsement by CCFL, CCFA and CCMAS.,2 Harissa (CODEX STAN 308R-2011),4 FOOD ADDITIVES,No food additives may be used in harissa.,5 CONTAMINANTS,The products covered by this Standard shall comply with the Maximum Levels of the General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).,The products covered by this Standard shall comply with the maximum residue limits for pesticides established by the Codex Alimentarius Commission.,6 FOOD HYGIENE,It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-1969), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.,The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).,7 WEIGHTS AND MEASURES,7.1 Fill of Container,Minimum Fill,(a) The container should be well filled with the product, which should occupy not less than 90% (minus any necessary head space according to good manufacturing practices) of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20°C, which the sealed container will hold when completely filled.,(b) Flexible containers should be filled as full as commercially practicable.,8 LABELLING,The product covered by the provisions of this Standard shall be labelled in accordance with the latest edition of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985). In addition, the following specific provisions apply:,The name of the product shall be “harissa”.,9 PACKAGING AND STORAGE,Harissa must be packed in suitable and clean containers, tightly closed, and all materials in contact with the product must be authorized for use in food packaging.,10 METHODS OF ANALYSIS AND SAMPLING,To be completed.……
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