Pickled Cucumber
07070000Pickled cucumber is produced after washing, cleaning and cleaning the green cucumber with the scientific name Cucumis sativus from the Cucurbitacea family and fresh aromatic vegetables, after the fermentation period, with/or without adding acidifying agents. Pickled cucumbers are stored in salt water solution in hygienic conditions and by observing good production conditions.
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 |
Storage Conditions: Pickled Cucumber should be stored in a dry and cool place. The suitable storage temperature for storing Pickled Cucumber is between 0 and 5 degrees Celsius.
Certifications:
- Iran National Standards Organization
- Iran Plant Protection Organization
- Standard of Good Agricultural Practices
- Organic Agricultural Products Certification
- physical, chemical and microbial analyzes from the most reliable laboratories
- HACCP
- ISO
- FSSC
- IFS
- SGS
- BRC
| 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% |
