Codex Stan 132-1981 Codex Standard For Quick Frozen Whole Kernel Corn
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ID： |
606F859697EB48D4BFB2E1474BD9D73F |
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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 132 Page 1 of 6,CODEX STANDARD FOR QUICK FROZEN WHOLE KERNEL CORN,CODEX STAN 132-1981,1. SCOPE,This standard shall apply to quick frozen whole kernel sweet corn of the species Zea,mays L. convar. saccharata Koern as defined below and offered for direct consumption without,further processing, except 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 whole kernel corn is the product prepared from fresh, clean whole sound,succulent kernels of sweet corn species Zea mays L. convar. saccharata Koern of either the,white or yellow varieties by removing husk and silk; by sorting, trimming and washing; and by,sufficiently blanching before or after removal from the cob to ensure adequate stability of colour,and flavour during normal marketing cycles.,2.2 Process Definition,2.2.1 Quick frozen whole kernel corn 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 temperature has reached -18oC (0oF) at the thermal centre after,thermal stabilization.,2.2.2 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 (CAC/RCP 8-1976).,2.4 Presentation,2.4.1 Colour,(a) Yellow,(b) White,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Optional Ingredients,CODEX STAN 132 Page 2 of 6,(a) salt (sodium chloride),(b) condiments, such as spices and herbs,(c) garnishes, such as pieces of green peppers or red peppers, or mixture of both,either of which may be sweet or hot and may be dried. Other vegetables may be,used as garnishes. A garnish may not exceed 5 percent m/m of the finished food.,3.2 Quality Factors,3.2.1 General Requirements,Quick frozen whole kernel corn shall be:,- of similar varietal characteristics;,- of a reasonably uniform colour which may be slightly dull;,- before and after cooking, free from foreign flavour and odour, taking into,consideration any added optional ingredients;,- reasonably tender;,- clean, free from sand, grit, insect contamination and other foreign material;,- reasonably free from loose skins;,and with respect to visual defects subject to tolerances shall be:,- reasonably free from ragged, crushed or broken kernels;,- reasonably free from damaged or blemished kernels;,- reasonably free from pieces of cob, husk or silk;,- practically free from harmless extraneous vegetable material; and,- reasonably free from pulled kernels.,3.2.2 Analytical Requirements,3.2.2.1 The Alcohol Insoluble Solids (AIS) content of the whole kernels shall not exceed 30%,m/m (see Codex Alimentarius Volume 13).,3.2.2.2 The soluble solids content of the juice pressed from the kernels by refractometer at,20oC, uncorrected for acidity and expressed as degrees Brix on the International Sucrose Scales,shall be not less than 20 (see Codex Alimentarius volume 13).,3.2.3 Definitions of Visual Defects,(a) Damage or blemish means any kernel affected by insect injury or damaged by,discolouration, pathological injury, mechanical injury, or by any other means to the,extent that the appearance or eating quality is affected. This category of defect,may be further classified as "minor", "major" or "serious" depending upon the,extent to which the appearance is affected.,Minor - means damage or blemish that affects the kernel to only a slight degree.,Major - means damage or blemish that is quite noticeable and materially affects,the kernel.,Serious - means damage or blemish that is very noticeable and of such nature that,CODEX STAN 132 Page 3 of 6,it would customarily be discarded under normal culinary preparation.,(b) Cob means the very firm to hard cellulose-like material to which the kernels of corn,are attached and from which the kernels are removed during processing.,(c) Husk means the membranous outer covering and one of the constituent parts of,an ear of corn that is removed during process……
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