VII - marinating a product which has by vinegar coverage, with or without added water, salt and other acidic
foods and flavorings with pH appropriate to the product,
and
VIII - in white wine: the product which has through
main cover white wine, with or without added ingredients
and additives.
§ 3 must contain the name of the product is the raw material
has been cured or explanatory bet if the raw material has
been flavored with smoked flavor.
§ 4 Other preserved sardines may be drawn
from that compliance with the provisions of arts. 6 and 7 of this Regulation,
subject to other than the foregoing preparations, duly approved by the competent authority based on legislation
specific.
Art. 8 The product composition comprises the following
ingredients:
I - mandatory ingredient: sardines; and
II - Optional ingredients:
a) salt,
b) potable water;
c) olive oil;
d) other edible vegetable oil,
e) flavorings, aromas and spices;
f) Intentional additives,
g) acetic acid;
h) wine,
i ) vegetables;
j) fruit;
k) vegetables; or
l) other previously approved by the competent body.
Sole paragraph. The use of proteins is not allowed
hydrolysed.
Art. 9 In processing sardines canned must
be met the following requirements:
I - characteristics of the raw material: sardines used in the
preparation of preserves must comply with the available to the Ordinance No. 185,
of May 13, 1997, being clean, washed, headless, gutted, except for kidneys and gonads;
II - sensory characteristics: appearance, color, odor,
flavor and texture must present characteristics;
III - applying the table constant Defects in Annex II
of this Instruction, the total number of defective units can not exceed the number of defective samples
tolerable in a lot (c) samples Making Plan for
prepackaged foods (AQL-6.5) (CAC / RM 42-1969 ), contained in
Annex I of this Normative Instruction;
IV - physicochemical characteristics: the histamine analysis
should be carried out in any character, and samples taken
randomly, according to the sampling plan established
in specific legislation, observing If, furthermore, that:
a) the histamine level in the final product should not exceed 100 mg / kg, based on the average of the samples; and
b) no sample unit may present a result
greater than 200 mg / kg;
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