Codex Stan 77-1981 Codex Standard For Quick Frozen Spinach
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ID： |
37EA46F62F074634B280514E60DEAB9E |
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文件大小(MB)： |
0.03 |
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页数： |
7 |
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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 77 Page 1 of 7,CODEX STANDARD FOR QUICK FROZEN SPINACH1,CODEX STAN 77-1981,1. SCOPE,This standard shall apply to quick frozen spinach of the species Spinacia oleracea L. as defined,below and offered for direct consumption without further processing except for 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 spinach is the product prepared from fresh, clean, sound edible parts of the spinach,plant conforming to the characteristics of the species Spinacia oleracea L., and which have been sorted,washed, sufficiently blanched to ensure adequate stability of colour and flavour during normal marketing,cycles and properly drained.,2.2 Process Definition,Quick frozen spinach 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 -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,(CAC/RCP 8-1976).,2.4 Presentation,2.4.1 Style,(a) Whole Spinach - the intact spinach plant with root removed;,(b) Leaf Spinach - substantially whole leaves most of which are,separated from the root crown;,1 Formerly CAC/RS 77-1976.,CODEX STAN 77 Page 2 of 7,(c) Cut-Leaf Spinach - parts of leaves of spinach generally larger than,20 mm in the smallest dimension;,(d) Chopped Spinach - parts of leaves of spinach cut into small pieces,generally less than 10 mm in the largest,dimension, but not comminuted to a pulp or,puree - i.e. pieces smaller than 3 mm in,dimension;,(e) Pureed Spinach (Spinach Puree) - spinach finely divided or finely chopped or,having passed through a sieve such that the leaf,particles are less than 3 mm dimension;,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.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Optional Ingredients,Salt (sodium chloride),Condiments, such as spices and herbs.,3.2 Quality Factors,3.2.1 General Requirements,Quick frozen spinach shall:,(a) have a reasonably uniform green colour characteristic of the variety;,(b) be clean, sound and practically free from foreign matter;,(c) be free from foreign flavour and odour, taking into consideration any added optional,ingredients;,(d) be practically free from fibrous material and for the styles of Whole Leaf and Cut Leaf not,materially disintegrated due to mechanical damage;,and with respect to visual defects or other defects subject to a tolerance, shall be:,(e) practically free from sand and grit;,(f) well drained and containing no excess water;,(g) practically free from loose or detached leaves in Whole style only;,CODEX STAN 77 Page 3 of 7,(h) reasonably free from discoloured leaves or portions thereof;,(i) reasonably free from flower stems (seed heads);,(j) reasonably free from flower buds;,(k) reasonably free from crown and portion thereof, except for Whole spinach;,(l) practically free from root material;,(m) reasonably free from extraneous vegetable material (E.V.M.).,3.2.2 Analytical Characteristics,(a) Mineral impurities such as sand, grit and silt shall be not more than 0.1% m/m, measured on,the whole product basis;,(b) Salt-free dry matter - not less than 5.5% m/m.,3.2.3 Definition of Visual Defects,(a) Loose leaves (Whole Style only) - leaves which are detached from the crown;,(b) Discolouration - discolouration of any kind on the leaves or stem,portions and which materially detracts from the,appearance of the product;,Minor - discolouration which is light in colour;,Major - discolouration which is dark in colour;,(c) Extraneous Vegetab……
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