CODEX STAN 167-1989 CODEX STANDARD FOR SALTED FISH AND DRIED SALTED FISH OF THE GADIDAE FAMILY OF FI
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777E973ACF574CE393322B56922C43E6 |
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文件大小(MB)： |
0.03 |
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页数： |
10 |
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日期： |
2004-12-24 |
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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 167 Page 1 of 10,CODEX STANDARD FOR SALTED FISH AND DRIED SALTED FISH,OF THE GADIDAE FAMILY OF FISHES,CODEX STAN 167-1989, Rev. 1-1995,1. SCOPE,This standard applies to salted fish and dried salted fish of the Gadidae family which has been fully saturated,with salt (Heavy salted) or to salted fish which has been preserved by partial saturation to a salt content not,less than 12% by weight of the salted fish which may be offered for consumption without further industrial,processing.,2. DESCRIPTION,2.1 PRODUCT DEFINITION,Salted fish is the product obtained from fish:,(a) of the species belonging to the family Gadidae; and,(b) which has been bled, gutted, beheaded, split or filleted, washed, salted.,(c) dried salted fish is salted fish which have been dried.,2.2 PROCESS DEFINITION,The product shall be prepared by one of the salting processes defined in 2.2.1 and one or both of the drying processes,defined in 2.2.2 and according to the different types of presentation as defined in 2.3.,2.2.1 Salting,(a) Dry Salting (kench curing) is the process of mixing fish with suitable food grade salt and stacking,the fish in such a manner that the excess of the resulting brine drains away.,(b) Wet Salting (pickling) is the process whereby fish is mixed with suitable food grade salt and stored,in watertight containers under the resultant brine (pickle) which forms by solution of salt in the,water extracted from the fish tissue. Brine may be added to the container. The fish is subsequently,removed from the container and stacked so that the brine drains away.,(c) Brine Injection is the process for directly injecting brine into the fish flesh and is permitted as a part,of the heavy salting process.,2.2.2 Drying,(a) Natural Drying - the fish is dried by exposure to the open air; and,(b) Artificial Drying - the fish is dried in mechanically circulated air, the temperature and humidity of,which may be controlled.,CODEX STAN 167 Page 2 of 10,2.3 PRESENTATION,2.3.1 Split fish - split and with the major length of the anterior of the backbone removed (about two-thirds).,2.3.2 Split fish with entire backbone - split with the whole of the backbone not removed.,2.3.3 Fillet - is cut from the fresh fish, strips of flesh is cut parallel to the central bone of the fish and from which,fins, main bones and sometimes belly flap is removed.,2.3.4 Other presentation: any other presentation of the product shall be permitted provided that it,(i) is sufficiently distinctive from the other forms of presentation laid down in this Standard;,(ii) meets all other requirements of this Standard; and,(iii) is adequately described on the label to avoid confusing or misleading the consumer.,2.3.5 Individual containers shall contain only one form of presentation from only one species of fish.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 FISH,Salted fish shall be prepared from sound and wholesome fish, fit for human consumption.,3.2 SALT,Salt used to produce salted fish shall be clean, free from foreign matter and foreign crystals, show no visible signs of,contamination with dirt, oil, bilge or other extraneous materials and comply with the requirements laid down in,supplement 1 to the Code of Practice for Salted Fish (CAC/RCP 26-1979).,3.3 FINAL PRODUCT,Products shall meet the requirements of this standard when lots examined in accordance with Section 9. comply with,the provisions set out in Section 8. Products shall be examined by the methods given in Section 7.,4. FOOD ADDITIVES,Only the use of following additives is permitted.,Additives,Preservatives,Maximum level in,the Final Product,200 Sorbic acid,201 Sodium sorbate,202 Potassium sorbate,200 mg/kg, singly or,in combination,expressed as sorbic,acid,CODEX STAN 167 Page 3 of 10,5. HYGIENE AND HANDLING,5.1 The final product shall be free from any foreign material that poses a threat to human health.,CODEX STAN 167 Page 4 of 10,5.2 When tested by appropriate methods of sampling and examination prescribed by the Codex Alimentarius,Commission , the product:,(i) shall be free from microorganisms or substances originating from microorganisms in amounts which,may present a hazard to health in accordance with standards established by the Codex Alimentarius,Commission;,(ii) shall not contain any other substance in amounts which may present a hazard to health in,accordance with standards established by the Codex Alimentarius Commission.,5.3 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 Recommended International Code of Practice - General Principles of,Food Hygi……
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