frozen spring onions cut, length 10-15mm, dia 6-10mm. natural percentage of green/white parts(80/20).
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
|
Characteristics, %
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|
Mineral foreign materials, not more than
|
Not allowed
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Foreign materials of vegetable origin, not more than
|
1 per 10kgs
|
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Foreign materials
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Not allowed
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|
Blocks, not more than
|
3%
|
|
Vegetable injured by insects, snails, rodents
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Not allowed
|
|
Defects such as discolored,Mechanically damaged, not more than
|
3%
|
|
Vegetables not unit in size and form
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10%
|
|
Temperature, °C, not more than
|
Minus 18° C
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Table 3: Microbiological parameters – blanched vegetables
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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
|
