الخيار المخلل
07070000يتم إنتاج الخيار المخلل بعد غسل وتنظيف الخيار الأخضر الذي يحمل الاسم العلمي Cucumis sativus من عائلة القرعيات والخضروات العطرية الطازجة، بعد فترة التخمير، مع/أو بدون إضافة مواد حامضية. يتم تخزين الخيار المخلل في محلول مائي مالح في ظروف صحية مع مراعاة شروط الإنتاج الجيدة.
Product classification:
Pickled Cucumber Classification | |||||
No. | Grade | Length size (cm) | Diameter size (cm) | ||
Min | Max | Min | Max | ||
1 | Excellent | 3.5 | 7 | 0.5 | 1.5 |
2 | Grade 1 | 4.5 | 8 | 1 | 2 |
3 | Grade 2 | 7 | 13 | 1.5 | 3 |
Product Technical Specifications:
Pickled Cucumber Technical Specifications | |||
No. | Characteristics | Measurement Limit | |
1 | Taste and Smell | Natural | |
2 | Color | Green to olive green | |
3 | Foreign Material | Negative | |
4 | Texture | Crispy and brittle | |
5 | Foreign Material | Negative | |
6 | Additive Color | Negative | |
7 | Food Preservative | Negative | |
8 | Size Uniformity (weight percentage) | Min 90 | |
9 | Clarity of the solution | The covering liquid of canned pickled cucumber product should be clear and transparent. | |
10 | Salt (weight percentage) | Max 5 | |
11 | Total Acidity in terms of Lactic Acid (weight percentage) | Max 1.5 | |
12 | The ratio of the weight of pickled cucumber to the total | Excellent | Min 53 |
Grade 1 | Min 50 | ||
Grade 2 | Min 48 | ||
13 | Mechanical Damage | Negative | |
14 | Wrinkling | Negative | |
15 | Emptiness and Flatulence | Negative | |
16 | The rest of the tail and flower | Negative | |
17 | Pest Infestation | Negative | |
18 | Bending and Deformity | Negative | |
19 | Bad Color | Negative | |
20 | PH | Max 4.3 | |
Microbiology:
Microbiology of Pickled Cucumber | |||
Measurement Limit | Unit | Characteristics | No. |
Negative | (cfu/gr) | Mesophilic Acid Resistant Bacteria | 1 |
Negative | (cfu/gr) | Thermophilic Acid Resistant Bacteria | 2 |
Negative | (cfu/gr) | Mold | 3 |
Negative | (cfu/gr) | Yeast | 4 |
The Maximum Amount of Metal Pollutants:
The Maximum Amount of Metal Pollutants in Pickled Cucumber | |||
Measurement Limit | Unit | Characteristics | No. |
Negative | (Mg/Kg) | Arsenic (AS) | 1 |
0.1 | (Mg/Kg) | Lead (Pb) | 2 |
Negative | (Mg/Kg) | Cadmium (Cd) | 3 |
250 | (Mg/Kg) | Tin (Sn) | 4 |
Negative | (Mg/Kg) | Mercury (Hg) | 5 |
Nutrition Facts
| Serving Size | 100g |
|---|---|
| Calories | 19 |
| Total Fat 0g | 0% |
| Sodium 2148mg | 93% |
| Total Carbohydrate 3.7g | 1% |
| Dietary Fiber 0g | 0% |
| Protein 0g | 0% |
| Iron 0mg | 0% |
| Calcium 74mg | 6% |
| Serving Size | 100g |
|---|---|
| Calories | 19 |
| Total Fat 0g | 0% |
| Sodium 2148mg | 93% |
| Total Carbohydrate 3.7g | 1% |
| Dietary Fiber 0g | 0% |
| Protein 0g | 0% |
| Iron 0mg | 0% |
| Calcium 74mg | 6% |
