STANDARD FOR SALTED ATLANTIC HERRING AND SALTED SPRAT

摘要: 2.1 PRODUCT DEFINITION The product is prepared from fresh or frozen fish. fish salted as whole headed nobbed and gutted gibbed filleted (skin-on skin-off) Spices, sugar other optional ingredients may be added. Countries where the are to consumed allow this in an uneviscerated state require evisceration, either before after processing, since margin of error control Clostridium botulinum small even when good practices followed consequences severe. intended for direct human consumption further processing. 2.2 PROCESS any suitable preparation shall subjected a salting process comply with conditions laid down hereafter. including temperature time should sufficiently controlled prevent development eviscerated prior brining. 2.2.1 Salting mixing appropriate amount food grade salt, spices all and/or adding salt-solution concentration. performed watertight containers (barrels etc.). 2.2.2. Types 2.2.2.1 Very lightly salt content muscle above 1 g/100 g water phase below equal 4 less phase. 2.2.2.2 Lightly 10 salt/100 2.2.2.3 Medium 20 2.2.2.4 Heavily /100 2.2.3 Storage temperatures products kept refrigerated at time/temperature combination which ensures their safety quality conformity Sections 3 5. must