CODEX STAN 236-2003(熟制盐渍鳀鱼干).pdf

CODEX STAN 236-2003 Page 1 of 5 C ODE X ST ANDAR D F OR B OI L E D DR I E D SAL T E D ANC H OV I E S CODEX STAN 236-2003 1. SC OPE This standard shall apply to all commercial species of fish belonging to the family Engraulidae that have been salted, boiled and dried. This product is intended for cooking before consumption. This Standard does not cover products which have undergone an enzymatic maturation in brine. 2. DE SC R I PT I ON 2.1 PRODUCT DEFINITION The product shall be prepared from fresh fish of the family Engraulidae obtained from the raw material described in Section 3.1. 2.2 PROCESS DEFINITION 2.2.1 The product shall be prepared by washing fresh fish in brine or clean sea water and salting by boiling in brine or clean sea water and drying. The drying process shall mean sundrying or artificial drying. 2.2.2 The product shall be packed in a suitable packaging material which is moisture proof and gas impermeable. It shall be processed and packaged so as to minimize oxidation. 2.3 HANDLING PRACTICE Fresh anchovies that are not processed immediately after harvesting shall be handled under such hygienic conditions as will maintain the quality during transportation and storage up to and including the time of processing. It is recommended that the fish shall be properly chilled or iced to bring its temperature down to 0°C (32°F) as quickly as possible as specified in Code of Practice for Fish and Fishery Products (CAC/RCP 52- 2003) and kept at an adequate temperature to prevent deterioration, histamine formation, spoilage and bacterial growth prior to processing. The drying process must be