IQF SHOESTRING CARROTS
Description
The product is prepared from clean, sound, fresh roots of the carrot plant, by washing, sorting, peeling, trimming, cutting, blanching and freezing. IQF must meet USDA Grade A classification.
Physical Requirements
| Color | Uniform, bright, orange-yellow. Relatively few green, white, or orange-brown pieces |
| Size | 1/8” square × 1 ½” long |
| | < 10% @ ½” long |
| | < 2% @ ¼” long |
| | 2” maximum length |
Defects
Less than nine (9) defective pieces, per each 6 ounces of product, provided these defective units no more than slightly, affect the appearance or eating quality. Defects include mechanical damage (crushed or broken pieces), poor trim, unpeeled areas and blemishes (dark color, sunburn, insect damage).
Microbiological
| Total Plate Count | <50,000/g |
| Coliform | <10/g |
| E.coli | <10/g |
| Staphylococci | <10/g |
| Salmonella | negative |
Chemical Negative peroxidase test.
Sensory Characteristic good flavor and aroma - texture must be uniformly tender with no fibrous or mushy pieces.
Shipping, Storage & Shelf Life
Product shall be stored and shipped at -20 degrees Fahrenheit. Product has a shelf life of 24 months minimum, at a temperature of zero degrees Fahrenheit or below.
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