Codex Stan 104-1981 Codex Standard For Quick Frozen Leek
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ID： |
12DE59D802DE4592BE51313F5E1F7232 |
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文件大小(MB)： |
0.03 |
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页数： |
8 |
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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 104 Page 1 of 8,CODEX STANDARD FOR QUICK FROZEN LEEK1,CODEX STAN 104-1981,1. SCOPE,This standard shall apply to quick frozen leek of the species Allium porrum L. as defined below,and offered for direct consumption without further processing, except for sizing or repacking, if required. It,does not apply to the product when indicated as intended for further processing or for other industrial,purposes.,2. DESCRIPTION,2.1 Product Definition,Quick frozen leek is the product prepared from fresh, clean, sound, edible parts of the leek plant,conforming to the characteristics of the species Allium porrum L., and which have been trimmed, washed,possibly blanched to ensure adequate stability of colour and flavour during normal marketing cycles.,2.2 Process Definition,Quick frozen leek is the product subjected to a freezing process in appropriate equipment and,complying with the conditions laid down hereafter. This freezing operation shall be carried out in such a way,that the range of temperature of maximum crystallization is passed quickly. The quick freezing process shall,not be regarded as complete unless and until the product has reached -18°C (0°F) at the thermal centre after,thermal stabilization. The recognized practice of repacking quick frozen products under controlled conditions,is permitted.,2.3 Handling Practice,The product shall be handled under such conditions as will maintain the quality during,transportation, storage and distribution up to and including the time of final sale. It is recommended that,during storage, transportation, distribution and retail, the product be handled in accordance with the provisions,in the Recommended International Code of Practice for the Processing and Handling of Quick Frozen Foods,(Ref. No. CAC/RCP 8-1976).,2.4 Presentation,2.4.1 Styles,(a) Whole leek - the leek plant with roots and non-tender leaves removed.,(b) Leek - parts of the whole leek with a length, corresponding to the longest dimension of the,package, but not less than 70 mm.,(c) Cut leek - parts of the whole leek, cut perpendicularly to the longitudinal axis, minimum,1 Formerly CAC/RS 104-1978.,CODEX STAN 104 Page 2 of 8,length 20 mm, maximum length 60 mm.,(d) Leek rings - parts of the whole leek, cut perpendicularly to the longitudinal axis into slices,not thinner than 10 mm and not thicker than 20 mm.,(e) Chopped leek - the whole leek chopped into pieces, such that the original structure is almost,entirely lost, resulting in a "unit" generally smaller than 15 mm in size.,2.4.2 Other Styles,Any other presentation of the product shall be permitted provided that it:,(a) is sufficiently distinctive from other forms of presentation laid down in this standard;,(b) meets all other requirements of this standard;,(c) is adequately described on the label to avoid confusing or misleading the consumer.,2.4.3 Colour,(a) leek may be presented as white;,(b) if leek is presented as "white", not more than 10% m/m shall be present of leaves or parts of,leaves with a green colour.,2.4.4 Sizing,(a) whole leek, may be presented as sized or unsized;,(b) the minimum diameter of whole leak, measured perpendicularly to the axis immediately,above the swelling at the neck shall be not less than 10 mm;,(c) when sized, the difference between the largest and smallest leek in the same package,measured perpendicularly to the axis immediately above the swelling at the neck, shall be not,more than 10 mm.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Optional Ingredients,3.1.1 Salt (sodium chloride),3.1.2 Condiments, such as spices and herbs.,3.2 Quality Factors,CODEX STAN 104 Page 3 of 8,3.2.1 General Requirements,Quick frozen leek shall:,(a) have good colour characteristics;,(b) be clean, sound, and practically free from foreign material;,(c) be free from foreign flavour and odour, taking into consideration added optional ingredients;,(d) have similar varietal characteristics;,(e) be free from objectionable tough parts;,and with respect to visual defects or other defects subject to a tolerance, shall be:,(a) practically free from sand and grit;,(b) free from yellow and/or yellowish leaves;,(c) reasonably free from damage such as staining, discolouration, or insect injury;,(d) reasonably free from extraneous vegetable material (E.V.M.);,(e) practically free from roots;,(f) reasonably well trimmed;,(g) practically free from loose or detached leaves (in whole style only).,3.2.2 Analytical Characteristics,Mineral impurities - not more than 0.1% m/m, measured on the whole product basis.,3.2.3 Definition of Visual Defects,(a) Discolouration - discolouration of any kind on the product and,which ma……
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