CODEX STAN 13-1981 Codex Standard For Canned Tomatoes
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ID： |
CF746C4545344AF6B098007E913CF65F |
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文件大小(MB)： |
0.02 |
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页数： |
6 |
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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 13 Page 1 of 6,CODEX STANDARD FOR CANNED TOMATOES1,CODEX STAN 13-1981,1. DESCRIPTION,1.1 Product Definition,Canned tomatoes is the product:,(a) prepared from washed, ripened tomatoes, conforming to the characteristics of the,fruit of Lycopersicum esculentum P. Mill, of red or reddish varieties (cultivars),which are clean and which are substantially sound;,(b) packed with or without a suitable liquid packing medium (other than added water),and seasoning ingredients appropriate to the product; and,(c) processed by heat, in an appropriate manner, before or after being sealed in a,container, so as to prevent spoilage. The tomatoes shall have had the stems and,calices removed and shall have been cored, except where the internal core is,insignificant as to texture and appearance.,1.2 Varietal Type,Tomatoes of distinct varietal groups with respect to shape or other similar physical,characteristics may be designated as:,1.2.1 Round: globular or semi-globular shape.,1.2.2 Pear or Egg or Plum: elongated shape.,1.3 Styles,Canned tomatoes in these styles are normally prepared with peel removed; if the peel is,not removed, the style is considered additionally as "Unpeeled":,1.3.1 Whole,1.3.2 Whole and Pieces,1.3.3 Pieces,1.3.4 Diced,1.3.5 Sliced,1.3.6 Wedges,1 Formerly CAC/RS 13-1969 Rev. 1,CODEX STAN 13 Page 2 of 6,1.4 Other Styles,Any other presentation of the product shall be permitted provided that the product:,(a) is sufficiently distinctive from other forms of presentation laid down in this standard;,(b) Meets all relevant requirements of this standard, including requirements relating to,limitations on defects, drained weight, and any other requirements in this standard,which are applicable to that style in the standard which most closely resembles the,style or styles intended to be provided for under this provision.,(c) is adequately described on the label to avoid confusing or misleading the,consumer.,1.5 Types of Pack,1.5.1 Regular Pack - with a liquid medium added.,1.5.2 Solid Pack - without any added liquid.,1.5.3 Flavoured or Stewed or Seasoned - packed with vegetable ingredients, such as onions,peppers, and celery, not exceeding 10% m/m of the product.,2. ESSENTIAL COMPOSITION AND QUALITY FACTORS,2.1 Packing Media,Canned tomatoes may be packed in the following packing media:,2.1.1 Juice: the unconcentrated, undiluted liquid from ripened tomatoes.,2.1.2 Residual material: the liquid strained from the residue from preparing tomatoes for,canning.,2.1.3 Puree or Pulp: tomato puree or pulp (concentrated tomato juice).,2.1.4 Paste: tomato paste (highly concentrated tomato liquid).,2.2 Other Ingredients,2.2.1 Spices, spice oils, seasoning, starch.,2.2.2 Natural vegetable products such as onion, peppers, celery, and basil leaf, not,exceeding in total 10% m/m of the product.,2.2.3 Salt.,2.2.4 When acidifying agents are used, sucrose, dextrose, and dried glucose syrup.,2.3 Quality Criteria,2.3.1 Definitions,CODEX STAN 13 Page 3 of 6,2.3.1.1 Whole or Almost Whole: a tomato of any size in which the contour is not materially,altered by coring or trimming; the unit may be readily restored to practically its original,conformation; it may be slightly cracked or split but not to the extent that there is a material loss,of placenta.,2.3.1.2 Objectionable core material: internal core material of tough and fibrous texture or,tomato tissue representing the tomato core that is definitely objectionable as to appearance and,edibility.,2.3.1.3 Blemishes: areas which are abnormal and contrast strongly in colour and/or texture,with the normal tomato tissue and which would normally be removed in the preparation of,tomatoes for culinary use.,2.3.1.4 Extraneous plant material: tomato leaves, stems, calyx bracts, and similar plant,material.,2.3.1.5 Peel (or skin): considered a defect except in "Unpeeled" styles; it is that which,adheres to the tomato flesh or is found loose in the container.,2.3.2 Colour,The colour of the drained tomtoes shall have normal colour characteristics for tomatoes,that have been properly prepared and properly processed. Canned tomatoes containing other,permitted ingredients shall be considered to be of characteristic colour when there is no abnormal,discolouration for the respective ingredients used.,2.3.3 Flavour,Canned tomatoes shall have a normal flavour and odour free from flavours or odours,foreign to the product and canned tomatoes with special ingredients shall have a flavour,characteristic of that imparted by the tomatoes and the other substances used.,2.3.4 Size or Wholeness,Size or wholeness, as such, is only a factor in the style designated as "Whole" styl……
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