IQF tomato cut or 1/4 cut, grade A,blanched, without skin on. typical red color, typical flavor, without foreign matters.
Table 1: Organoleptical parameters
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Parameters
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Characteristics
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Appearance
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In frozen condition
Vegetables are ripe and clean.
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Flavor and taste
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In unfrozen condition
Typical for these vegetables without foreign flavors and taste
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Consistence
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In unfrozen condition
Similar to consistence of fresh vegetables
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Color
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In frozen condition
Smooth color, typical for these vegetables
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Table 2: Physical parameters
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Parameters
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Characteristics, %
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Mineral foreign materials, not more than
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Not allowed
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Foreign materials of vegetable origin, not more than
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1 per 10kgs
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Foreign materials
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Not allowed
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Blocks, not more than
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3%
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Vegetable injured by insects, snails, rodents
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Not allowed
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Defects such as discolored,Mechanically damaged, not more than
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3%
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Vegetables not unit in size and form
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10%
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Temperature, °C, not more than
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Minus 18° C
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Table 3: Microbiological parameters – blanched vegetables
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QMAFAnM
KOE/g,
not more than
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Yeast
KOE/g, not more than
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Mold
KOE/g, not mote than
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Mass in that doesn’t allowed
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Coliforms
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Pathogens microorganisms including salmonella
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L.monocytogenes
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1*104
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5*102
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5*102
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<1000/g
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negative/25g
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negatitve/25g
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