IQF whole leaf spinach shall be prepared from fresh, clean, sound spinach by trimming, cleaning, processing, blanching, cooling and freezing in accordance with good commercial practice.
Sensory analysis
Appearance / Color: Good, bright green to dark green
Smell: typical
Taste: typical
Consistency: Firm but tender
Specification/size:
L3-5cm
Microbiological and chemical characteristics
Total count 30℃: ≤1x105 / g
Total Coliform: ≤1000 / g
E. Coli: ≤10 / g
Yeast: ≤1000 / g
Salmonella: nil
Listeria Monocytogenes absent/25g
Tolerances /500g
F.M nil
E.V.M. nil
Clumps30-50g 3/kg
Clumps (>50g) nil
Discolored leaves 2/kg
Frangments(<10mm) max. 5%
Stems max. 15%
Others
Shelf live: 24 month by –18 degrees celsius
Freezing: I.Q.F. –40 degrees Celsius
leaf,leaves,spinach
