|
DEFINITION
According to EEC regulations, “diced tomatoes” is the food prepared from whole (not broken, healthy and sound) tomatoes from which the skin has been completely removed and then diced (cut or extruded), pre-heated and drained in a warm environment; the semi-concentrated tomato juice obtained from mature, bright red tomatoes of suitable varieties, free from skin and seeds, is added and directly packed into aseptic 200 or 1000 L bags. When packed into cans or glass bottles the product shall be labelled “crushed tomatoes”.
GENERAL FEATURES
Several different products can be obtained from diced tomatoes in tomato juice, all of which must meet the following requirements:
• typical taste and smell of fresh tomatoes, free from added flavourings;
• absence of parasites, rotten areas and damages of any nature;
• even red colour, free from blemishes of any nature;
• drained weight not less than 60% of the net weight (net weight = diced tomatoes + topping juice, minus the container);
• containers not exceeding 400 gr. net weight (tomatoes + juice) shall contain diced tomatoes for at least 70% of the drained weight; for larger containers such value shall be 65%;
• Optical Residue not less than 6% net from added salt;
• pieces of peel: an average value shall be determined by analysing a minimum of 5 containers and shall not exceed 3cm2 per 100 gr. net weight; in no circumstance shall any container exceed four times the above calculated amount;
• topping juice: shall represent not more than 40% of the net weight and can be concentrated up to a maximum of 10°Brix;
• Howard mould count shall not exceed 40% of positive fields; the test shall be carried out three times on five different samples.
• Volatile acidity, as acetic acid, higher than 1% of the dry matter, net from added salt
• Total acidity, as citric acid monohydrate, higher than4% of the dry matter, net from added salt
• Mineral impurities, insoluble in water, as percentage of the dry matter net from added salt, higher than 0.20%
Total sugars, as inverted sugar, lower than 35% of the dry matter net from added salt.
PRODUCTION NORMS
The entire production cycle shall be accomplished in compliance with the highest sanitary standards. The entire production cycle shall be accomplished with the most advanced technology, and shall be completely under management control and supervision.
|
