frozen spring onions cut, length 10-15mm, dia 6-10mm. natural percentage of green/white parts(80/20).
Table 1: Organoleptical parameters
|
Parameters |
Characteristics |
|
Appearance
|
In frozen condition Vegetables are ripe and clean. |
|
Flavor and taste |
In unfrozen condition Typical for these vegetables without foreign flavors and taste |
|
Consistence |
In unfrozen condition Similar to consistence of fresh vegetables |
|
Color |
In frozen condition Smooth color, typical for these vegetables |
Table 2: Physical parameters
|
Parameters |
Characteristics, % |
|
Mineral foreign materials, not more than |
Not allowed |
|
Foreign materials of vegetable origin, not more than |
1 per 10kgs |
|
Foreign materials |
Not allowed |
|
Blocks, not more than |
3% |
|
Vegetable injured by insects, snails, rodents |
Not allowed |
|
Defects such as discolored,Mechanically damaged, not more than |
3% |
|
Vegetables not unit in size and form |
10% |
|
Temperature, °C, not more than |
Minus 18° C |
Table 3: Microbiological parameters – blanched vegetables
|
QMAFAnM KOE/g, not more than |
Yeast KOE/g, not more than |
Mold KOE/g, not mote than |
Mass in that doesn’t allowed |
||
|
Coliforms |
Pathogens microorganisms including salmonella |
L.monocytogenes |
|||
|
1*104 |
5*102 |
5*102 |
<1000/g |
negative/25g |
negatitve/25g |
