China (Mainland)
IQF bell green pepper whole, grade A, 80-100g, 100-130g, without stalk,without damaged/insect etc, without foreign matters.
Table 1: Organoleptical parameters
Parameters
Characteristics
Appearance
In frozen condition
Vegetables are ripe and clean.
Flavor and taste
In unfrozen condition
Typical for these vegetables without foreign flavors and taste
Consistence
In unfrozen condition
Similar to consistence of fresh vegetables
Color
In frozen condition
Smooth color, typical for these vegetables
Table 2: Physical parameters
Parameters
Characteristics, %
Mineral foreign materials, not more than
Not allowed
Foreign materials of vegetable origin, not more than
1 per 10kgs
Foreign materials
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
Pathogens microorganisms including salmonella
L.monocytogenes
1*104
5*102
5*102
<1000/g
negative/25g
negatitve/25g