Codex Stan 81-1981 Codex Standard For Canned Mature Processed Peas
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ID： |
AFFA4E6E0F6C42C987879DEF580B7D21 |
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文件大小(MB)： |
0.02 |
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页数： |
5 |
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文件格式： |
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日期： |
2004-12-24 |
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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）：
CODEX STAN 81 Page 1 of 5,CODEX STANDARD FOR CANNED MATURE PROCESSED PEAS1,CODEX STAN 81-1981,1. DESCRIPTION,1.1 Product Definition,Canned processed peas or canned mature peas are the product:,- prepared from clean, substantially sound, whole, threshed, dried mature seeds of green pea,varieties (cultivars) conforming with the characteristics of the species Pisum sativum L. which,have been soaked, but excludes the sub-species macrocarpum;,- packed with water to which may be added nutritive sweeteners, seasoning and other,ingredients appropriate to the product; and,- processed by heat in an appropriate manner before or after being sealed in a container so as to,prevent spoilage.,1.2 Varietal types,Any suitable variety (cultivar) of pea may be used.,2. ESSENTIAL COMPOSITION AND QUALITY FACTORS,2.1 Basic ingredients,- Peas;,- Water;,2.1.1 Optional ingredients,- Salt;,- One or more of the carbohydrate sweeteners as defined by the Codex Alimentarius,Commission and fructose;,- Aromatic herbs and spices; stock or juice of vegetables and aromatic herbs (lettuce, onions,etc.); garnishes composed of one or more vegetables (lettuce, onions, pieces of green or red,peppers, or mixtures of both, etc.) up to a maximum of 15% of the total drained vegetable,1 Formerly CAC/RS 81-1976.,CODEX STAN 81 Page 2 of 5,ingredient;,- Essences (see 3.3).,2.2 Quality Criteria,2.2.1 Colour,The drained peas shall have normal colour characteristic of canned processed peas, taking into,consideration any added artificial colour.,2.2.2 Packing Medium,The packing medium shall not be so viscous that the liquid will not separate from the peas at 20°C.,It shall not have a colour nor an appearance which is foreign to the product.,2.2.3 Odour and flavour,Processed peas shall have a normal odour and flavour and be free from odours or flavours foreign,to the product.,Processed peas with other permitted ingredients shall have the flavour characteristic of that,imparted by the peas and the other substances used.,2.2.4 Texture,The peas shall be reasonably tender and reasonably uniform in texture.,2.2.5 Defects and allowances,Processed peas shall be reasonably free from defects and within the limits set forth herein for,common defects as defined.,Maximum Limits,(based on weight,of drained peas),(a) Blemished peas (peas which are slightly,stained or spotted) 10% m/m,(b) Seriously blemished peas (peas which,are spotted, discoloured, or otherwise,blemished to an extent that the appearance,or eating quality is seriously affected;,these shall include worm eaten peas) 2% m/m,(c) Pea fragments (portions of peas: separated,or individual cotyledons; crushed, partial,or broken cotyledons; and loose skins) 10% m/m,(d) Extraneous plant material (any vine or leaf,CODEX STAN 81 Page 3 of 5,or pod material from the pea plant, or other,plant material) 0.5% m/m,Total of the foregoing defects (a), (b), (c), (d) 15% m/m,2.2.6 Classification of "defectives",A container that fails to meet one or more of the applicable quality requirements, as set out in,subsections 2.2.1 through 2.2.5, shall be considered a "defective".,2.2.7 Lot Acceptance,A lot will be considered as meeting the applicable quality requirements referred to in sub- section,2.2.6 when the number of "defectives", as defined in subsection 2.2.6, does not exceed the acceptance number,(c) of the appropriate sampling plan (AQL-6.5) in the Joint FAO/WHO Codex Alimentarius Sampling Plans,for Prepackaged Foods (Ref. No. CAC/RM 42-1969) (see Codex Alimentarius Volume 13).,3. FOOD ADDITIVES,Maximum Level,3.1 Firming Agents,3.1.1 Calcium chloride } } 350 mg/kg expressed,3.1.2 Calcium lactate } } as Ca, singly or in,3.1.3 Calcium gluconate } Firming agents and } combination,} softening agents may,3.2 Softening Agents } not be used in the,} same product,3.2.1 Sodium bicarbonate } } 150 mg/kg expressed,3.2.2 Sodium citrate } } as Na, singly or in,} } combination,3.3 Colours,3.3.1 Fast Green FCF } 200 mg/kg singly,3.3.2 Tartrazine } or in combination,3.3.3 Brilliant Blue FCF },3.4 Flavours,Natural flavours and their identical synthetic Limited by Good,equivalents Manufacturing,Practice,4. CONTAMINANTS Maximum Level,Tin (Sn) 250 mg/kg calculated as Sn,Lead (Pb) 1 mg/kg,CODEX STAN 81 Page 4 of 5,5. HYGIENE,5.1 It is recommended that the product covered by the provisions of this standard be prepared and,handled in accordance with the appropriate sections of the Recommended International Code of Practice -,General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 2 (1985) Codex Alimentarius Volume 1), and,other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant t……
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