Codex Stan 115-1981 Codex Standard For Pickled Cucumbers (Cucumber Pickles)
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ID： |
E95680893E5E427FA1F5ED638700D493 |
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文件大小(MB)： |
0.03 |
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页数： |
11 |
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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 115 Page 1 of 11,CODEX STANDARD FOR PICKLED CUCUMBERS (CUCUMBER PICKLES),CODEX STAN 115-1981,1. SCOPE,This standard applies to Pickled Cucumbers (in some countries Cucumber Pickles) intended for,direct consumption which are:,(a) prepared with cucumbers as the predominant ingredient;,(b) prepared from desalted cured cucumbers, fermented naturally or by controlled fermentation, or,from fresh cucumbers which are acidulated;,(c) preserved through natural or control fermentation or added acidulants and may be further,preserved by pasteurization with heat, by other physical means or by chemical preservatives.,In some countries, the word "cucumbers" is associated with large size fruit whereas the word,"gherkin" (in French "cornichons") refers to small fruit. Irrespective of customary national trade practice these,products are included in this standard.,This standard does not cover finely chopped products called relish.,2. DESCRIPTION,2.1 Product Definition,Picked cucumbers is the product:,(a) prepared from clean, sound cucumbers of cultivars conforming to the characteristics of,Cucumis sativus L.;,(b) such cucumbers may or may not be peeled and may or may not have seeds removed;,(c) packed with or without a suitable liquid packing medium and seasoning ingredients,appropriate to the product;,(d) is preserved in an appropriate manner before or after the container is closed - such,preservation to include acidulation to a pH of 4.6 or less either by natural or controlled,fermentation or addition of a vinegar or an edible acid, and may also include heat,pasteurization, refrigeration or a chemical preservative.,CODEX STAN 115 Page 2 of 11,2.2 Types and Kinds of Pack,2.2.1 Fresh pack type,Prepared from fresh, uncured and unfermented cucumbers.,2.2.2 Cured type,Prepared from cucumbers which have been cured in salt brine or in other suitable curing solution,with or without natural or controlled fermentation. Such salt stock may be sufficiently desalted, if necessary,during preparation for processing.,2.2.3 Sub-types,Analytical characteristics of the sub-type are determined on the packing medium after equalization.,Sub-type Characterizing flavour Prepared from ________ Type,(a) Dill,(b) "____" (Name of herb),(c) Sour,(d) Sweet-sour,(e) Sweet,(f) Mustard,(g) Salt sour,(h) Mild,(i) Hot,Dill herb and/or oil of dill,Herb and oils thereof other than dill,herb and/or oil of dill,Pronounced sour,Moderately sweet-sour,Pronounced sweet,Mustard sauce, mustard seed and/,or oil of mustard,Pronounced salty,Neither sweet nor sour,Pronounced pepper,Fresh-pack or Cured Types,Fresh-pack or Cured Types,Fresh-pack or Cured Types,Fresh-pack or Cured Types,Fresh-pack or Cured Types,Fresh-pack or Cured Types,Fresh-pack Type,Fresh-pack or Cured Types,Fresh-pack or Cured Types,CODEX STAN 115 Page 3 of 11,Sub-type Total Acidity,(as acetic acid),Salt (NaC1) Salt free soluble solids,(a) Dill,(b) "_____" (Name of herb),(c) Sour,(d) Sweet-Sour,(e) Sweet,(f) Mustard,(g) Salt sour,(h) Mild,(i) Hot,0.4% to 2.0%,0.4% to 2.0%,0.7% to 3.5%,0.5% to 2.0%,0.5% to 2.5%,0.5% to 3.0%,0.5% to 3.5%,0.4% to 0.7%,0.5% to 3.0%,1.0% to 4.5%,1.0% to 4.5%,1.0% to 5.0%,0.5% to 3.0%,0.5% to 3.0%,1.0% to 3.0%,5.0% to 10%,1.0% to 3.5%,1.0% to 3.0%,-,-,-,1.5% to less than 14%,14.0% minimum,-,-,-,-,2.3 Styles,The product shall be presented in one of the following styles:,(a) Whole - Cucumbers with a maximum diameter of 54 mm. In containers larger than 4 litres,the cucumbers may have a maximum diameter of 65 mm. Whole cucumbers of this style may,be designated as "gherkin" when they are not larger than 27 mm in diameter.,(b) Whole curved - Whole cucumbers with a maximum diameter of 54 mm and curved at least 35,°.,(c) Halves - Cucumbers divided lengthwise into halves.,(d) Finger cut, Sliced lengthwise of Spears - Cucumbers cut lengthwise into sections of,approximately equal size.,(e) Ring cut or Chunks - Cucumbers cut at right angles to the longitudinal axis having a,thickness from 10 to 40 mm and a maximum diameter of 54 mm.,(f)Slices or Cross cuts or Chips - Cucumbers cut at right angles to the longitudinal axis having a,thickness of not more than 10 mm and a maximum diameter of 54 mm.,(g) Strips ("Asier") - Large cucumbers, peeled, divided lengthwise. The prepared halves are cut,at right angle to the longitudinal direction into strips of approximately 10 mm width.,2.4 Other Styles,CODEX STAN 115 Page 4 of 11,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……
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