Codex Stan 114-1981 Codex Standard For Quick Frozen French Fried Potatoes
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ID： |
667A8A3E25954DD7BEFD23CB00B2084C |
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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 114 Page 1 of 8,CODEX STANDARD FOR,QUICK FROZEN FRENCH FRIED POTATOES,CODEX STAN 114-1981,1. SCOPE,This standard shall apply to quick frozen French fried potatoes which have been,prepared from tubers of the species Solanum tuberosum L. and offered for direct consumption,without further processing except for repacking if required.,2. DESCRIPTION,2.1 Product Definition,Quick frozen French fried potatoes is the product prepared from clean, mature, sound,tubers of the potato plant conforming to the characteristics of the species Solanum tuberosum L.,Such tubers shall have been sorted, washed, peeled, cut into strips, and treated as necessary to,achieve satisfactory colour and fried in edible oil or fat. The treatment and frying operations shall,be sufficient to ensure adequate stability of colour and flavour during normal marketing cycles.,2.2 Process Definition,2.2.1 Quick frozen French fried potatoes is the product subjected to a freezing process in,appropriate equipment and complying with the conditions laid down hereafter. The 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 temperature has reached -18oC (0oF) at the thermal centre after,thermal stabilization.,2.2.2 The recognized practice of repacking quick frozen foods 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 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 (CAC/RCP 8-1976).,2.4 Presentation,2.4.1 Styles,The styles of the product shall be determined by the nature of the surface and the,nature of the cross section.,2.4.1.1 Nature of the Surface,The product shall be presented in one of the following styles:,CODEX STAN 114 Page 2 of 8,(a) Straight cut - strips of potato with practically parallel sides and with smooth,surfaces.,(b) Crinkle cut - strips of potato with practically parallel sides and in which two or more,sides have a corrugated surface.,2.4.1.2 Dimensions of the cross section,The cross sectional dimensions of strips of quick frozen French fried potatoes which,have been cut on all four sides shall not be less than 5 mm when measured in the frozen,condition. The quick frozen French fried potatoes within each pack shall be of similar cross,sections.,The product may be identified by the approximate dimensions of the cross sections or,by reference to the following system for designations:,Designation Dimension in mm across the largest cut,surface,Shoestring 5 - 8,Medium 8 - 12,Thick cut 12 - 16,Extra large greater than 16,2.4.2 Other Styles,Any other presentation of the product, based on differing cross sections 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.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Composition,3.1.1 Basic Ingredients,(a) Potatoes as defined in Section 2.1,(b) Edible fats and oils as defined by the Codex Alimentarius Commission.,3.1.2 Optional Ingredients,(a) Sugars (sucrose, invert sugar, dextrose, fructose, glucose syrup, dried glucose,syrup) as defined by the Codex Alimentarius Commission;,(b) Salt (sodium chloride);,(c) Condiments, such as herbs and spices.,CODEX STAN 114 Page 3 of 8,3.2 Quality Factors,3.2.1 General Requirements,Quick frozen French fried potatoes shall:,- be free from any foreign flavours and odours;,- be clean, sound and practically free from foreign matter;,- have a reasonably uniform colour;,and with respect to visual defects subject to a tolerance shall be:,- without excessive external defects such as blemishes, eyes and discolouration;,- without excessive sorting effects, such as slivers, small pieces and scrap;,- reasonably free from frying defects, such as burnt parts.,When prepared in accordance with the manufacturer's instructions quick frozen French fried,potatoes shall:,- have a reasonably uniform colour;,- have a texture characteristic of the product and be neither excessively hard nor,excessively soft or soggy.,3.2.2 Analytical Requirements,3.2.2.1 Moisture - the maximum moisture content of the whole product in the styles shoestring,medium……
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