IQF sugar snap peas,
grade A,
dia6-12mm, length 4-8.5cm
Table 1: Organoleptical parameters
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Parameters
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Characteristics
|
|
Appearance
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In frozen condition
Vegetables are tender and clean.
|
|
Flavor and taste
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In unfrozen condition
Typical for these vegetables without foreign flavors and taste
|
|
Consistence
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In unfrozen condition
Similar to consistence of fresh vegetables
|
|
Color
|
In frozen condition
Typical green color, color, typical for these vegetables
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Table 2: Physical parameters
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Parameters
|
Characteristics, %
|
|
Mineral foreign materials, not more than
|
Not allowed
|
|
Foreign materials of vegetable origin, not more than
|
1 per 10kgs
|
|
Foreign materials
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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
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Pathogens microorganisms including salmonella
|
L.monocytogenes
|
|
1*104
|
5*102
|
5*102
|
<1000/g
|
negative/25g
|
negatitve/25g
|
