DESCRIPTION |
||
· CANNED FOUL MEDAMES IS THE PRODUCT: o
PREPARED THROUGH
SEVERAL STEPS (SOAKING, HEAT TREATMENT, CANNING …ETC.) WHICH MAKE THE DRY
PULSES OF VICIA FABA SOFT AND EASILY CRUSHED (SQUASHABLE), WITH OR WITHOUT
THE ADDITION OF ONE OR MORE OF THE OPTIONAL INGREDIENTS MENTIONED o
PACKED IN A WELL-SEALED
CONTAINER; o
PROCESSED BY HEAT IN AN
APPROPRIATE MANNER, BEFORE OR AFTER BEING HERMETICALLY SEALED IN A CONTAINER
SO AS TO PREVENT SPOILAGE. |
||
· THE STATE OF DRY PULSES OF VICIA FABA COOKED BY
HEAT TO BECOME RIPE WITH THE SKIN OF SOME PULSES, CRACK OPEN AND PART OF THE
PULPS MELT IN THE LIQUID. |
||
ESSENTIAL
COMPOSITION AND QUALITY FACTORS |
||
·
BASIC INGREDIENTS
PULSES OF VICIA FABA. |
||
· OPTIONAL INGREDIENTS o
THE FOLLOWING OPTIONAL
INGREDIENTS MAY BE USED: o
VEGETABLE OIL. o
SALT IN A MAXIMUM LIMIT
OF 2%. o
TOMATO SAUCE, GARLIC
AND SPICES IN A MAXIMUM LIMIT OF 2% SINGLE AND OF 4% WHEN MIXED. o
TEHENA o
LEMON JUICE |
||
· QUALITY FACTORS – GENERAL o
THE FINAL PRODUCT SHALL
MEET THE FOLLOWING GENERAL REQUIREMENTS: o
ALL THE INGREDIENTS,
INCLUDING FOOD ADDITIVES, SHALL COMPLY WITH THEIR OWN STANDARDS, AND BE SAFE
FOR HUMAN CONSUMPTION. o
THE PRODUCT SHALL BE
FREE FROM ABNORMAL FLAVOUR, ODOUR, COLOUR AND HAVE THE CHARACTERISTICS
TYPICAL OF THE FINAL PRODUCT. o
PRODUCT SHALL BE FREE
FROM INSECTS AND ANY FOREIGN MATTER. |
||
· QUALITY FACTORS – SPECIFIC o
THE FOLLOWING
REQUIREMENTS APPLY TO THE PRODUCT WHEN PREPARED READY- FOR CONSUMPTION IN
ACCORDANCE WITH THE INSTRUCTIONS FOR USE. o
DRAINED WEIGHT SHALL BE
NOT LESS THAN 65% OF THE NET WEIGHT, WITHOUT THE ADDED OPTIONAL INGREDIENTS. o
DRAINED WEIGHT SHALL BE
NOT LESS THAN 67% OF THE NET WEIGHT, WITH THE ADDED OPTIONAL INGREDIENTS. o
THE PRODUCT SHALL NOT
CONTAIN ANY PRESERVATIVE (SUBCLAUSE 4.2 EXCLUDED) OR COLOURING SUBSTANCE. o
FOUL PULSES SHALL MATCH
IN COLOUR, SIZE AND APPEARANCE. THE TEXTURE OF THE PRODUCT SHALL BE
DISTINGUISHABLE AND TENDER. |
||
FOOD
ADDITIVES |
||
·
ONLY THOSE FOOD
ADDITIVES LISTED BELOW MAY BE USED AND ONLY WITHIN THE LIMITS SPECIFIED. |
||
·
ACIDITY REGULATORS |
||
INS NO |
FOOD ADDITIVE |
MAXIMUM LEVEL |
330 |
CITRIC ACID |
GMP |
ANTIOXIDANT, PRESERVATIVE |
||
INS NO |
FOOD ADDITIVE |
MAXIMUM LEVEL |
385, 386 |
EDTAS |
365 MG/KG (SINGLY OR IN COMBINATION) (AS ANHYDROUS CALCIUM DISODIUM
EDTA) |
CONTAMINANTS |
||
·
THE PRODUCT COVERED
BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM LIMITS FOR CONTAMINANTS AND
THE MAXIMUM RESIDUES LIMITS FOR PESTICIDES ESTABLISHED BY THE CODEX
ALIMENTARIUS COMMISSION. |
||
HYGIENE |
||
·
IT IS RECOMMENDED
THAT THE PRODUCTS COVERED BY THE PROVISIONS OF THIS STANDARD BE PREPARED AND
HANDLED IN ACCORDANCE WITH THE APPROPRIATE SECTIONS OF THE GENERAL PRINCIPLES
OF FOOD HYGIENE (CXC 1-1969), CODE OF HYGIENIC PRACTICE FOR LOW-ACID AND
ACIDIFIED LOW-ACID CANNED FOODS (CXC 23-1979) AND OTHER RELEVANT CODEX TEXTS
SUCH AS CODES OF HYGIENIC PRACTICE AND CODES OF PRACTICE. |
||
·
THE PRODUCTS SHOULD
COMPLY WITH ANY MICROBIOLOGICAL CRITERIA ESTABLISHED IN ACCORDANCE WITH THE
PRINCIPLES AND GUIDELINES FOR THE ESTABLISHMENT AND APPLICATION OF
MICROBIOLOGICAL CRITERIA RELATED TO FOODS (CXG 21-1997). |
||
PACKAGING
AND STORAGE |
||
·
THE PRODUCT SHALL
BE PACKED IN CONTAINERS, WHICH WILL SAFEGUARD THE HYGIENIC, NUTRITIONAL AND
TECHNOLOGICAL QUALITY OF THE END PRODUCT. |
||
·
THE PRODUCT SHALL
BE STORED IN A WELL-VENTILATED STORE, PROTECTED AGAINST DIRECT HEAT, MOISTURE
AND CONTAMINATION. |
||
·
THE USED METAL
CONTAINER SHALL BE COATED WITH FOOD GRADE LACQUER, SUITABLE FOR THE PRODUCT,
WITH NO MECHANICAL DEFECT AND RUST FREE. |
||
·
THE END PRODUCT
CONTAINER SHALL HAVE NO SWELLING, THE INNER PRESSURE SHALL BE LESS THAN
ATMOSPHERIC PRESSURE AT 20° C. |
||
WEIGHTS
AND MEASURES |
||
·
MINIMUM FILL THE
CONTAINER SHALL BE WELL FILLED WITH THE PRODUCT AND THE PRODUCT SHALL OCCUPY
NOT LESS THAN 90% OF THE WATER CAPACITY. THE WATER CAPACITY OF THE CONTAINER
IS THE VOLUME OF DISTILLED WATER AT 20OC WHICH THE SEALED CONTAINER WILL HOLD
WHEN COMPLETELY FILLED. |
||
LABELLING |
||
·
THE PRODUCT SHALL
BE LABELLED IN ACCORDANCE WITH THE GENERAL STANDARD FOR THE LABELLING OF
PREPACKAGED FOODS (CXS 1-1985): |
||
·
NAME OF THE FOOD
THE NAME OF THE FOOD SHALL BE “FOUL MEDAMES”. |