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1、速冻菜花质量标准IQFCAULIFLOWRFLORETS20/40MM1.0DESCRIPTIONIQFCauliflowerisanindividuallyquickfrozenproductpreparedfromtheflowercurdofthecommongardenCauliflowerbytrimming,washing,cutting/sizing,inspecting,blanching,cooling,drainingandfreezinginaccordancewithgoodmanufacturingpractice,andmaintainedat-18
2、℃orlower.2.0PROCESSINGREQUIREMENTS2.1Variety:Snowmountain.2.2ReferenceSample:Yesavailable.2.3Production:TheCauliflowerfloretsareproducedfromfreshlyharvestedcauliflower.2.4Size:Florets–Diameter:20-40mm,Length:20-40mm2.5ProcessingDetails:CauliflowerTheCauliflowerisharvestedatoptimummaturityand
3、freefromadheringsoil,blemishes,insectdamageanddisease.Thecaulifloweristrimmed,washed,cut/sized,inspected,blanched(tonegativeperoxidase)andindividuallyquick-frozentocolderthan-18oC.Productwillundergomanualinspection,metaldetectionbeforebeingpackedintopolyethylenelinedcases.Allprocessingarecar
4、riedoutinaccordancewithgoodmanufacturingpractices,therecommendedInternationalcodeofPractice-GeneralPrinciplesofFoodHygiene(Codex)andallappropriatehygieneandsanitationconsiderations.3.0CHEMICALREQUIREMENTSEnzymeActivityNegativeAdditivesNil4.0SensoryRequirementsCookingMethod:ConventionalProced
5、ure:Add250gfrozencauliflowerto1-2cmofboilingwaterandsimmerfor5minutes,stirringoccasionally.Drainandassess.MicrowaveProcedure:Place250gfrozencauliflowerintoamicrowaveproofdish.Add1-2tblspwater.Coverandcookonhighfor(100%)for3minutes,stirandcookforanother2minutes.Standfor1minute.Drain&assess.At
6、tributeAcceptableStandardColourExcellentappearance.Attractive,bright,uniformandtypicaloffreshCauliflower.FlavourGoodtypicalflavour,sweet,nooffflavours.TextureExcellenttexture,verytender,notfibrousormushy.4.1PhysicalRequirementsDefectgradingisbasedon5kgsampleforFMandEVMand500gsampleforotherqu
7、alityattributes.UpperToleranceLimitsaregivenpersample.AttributeDefinitionUpperToleranceLimitForeignMatter(FM)Allmaterialnotderivedfromthecauliflowerplant,ordefinedasEVMe.g.poisonousorharmfulplantmaterial,wood,stones,glass,metal,plasticetc.Nil/5kgEx
