Physical characteristics
Appearance: Dark green color matching fresh spinach leaves.
Texture: hard when frozen; tender but not mushy when cooked.
forms:
Whole leaves: intact leaves.
Chopped/Minced: Finely chopped leaves.
Puree: Smooth and uniform consistency.
Size: Defined based on shape (eg sheet size for wholes or particle size for chopped).
Defects:
Minimal discoloration or stains.
Tolerance to foreign material: None (eg no stems, soil or other debris).
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2. Chemical and food standards
Nutritional value (per 100 g, approximate):
Calories: 20-30 kcal
Protein: 2.5–3 g
Fiber: 2–3 g
Vitamin A, C and K: high.
Iron: significant amounts.
Additives: No preservatives; only natural spinach.
Pesticides: Compliance with food safety regulations (eg EU MRL, FDA).
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3. Microbiological standards
Total plate count: <100,000 CFU/g.
Coliforms: <100 CFU/g.
E. coli: Absent.
Listeria: Absent.
Salmonella: Missing in 25 g.
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4. Processing and freezing
Harvesting: Fresh spinach, free of pests and diseases, harvested at peak maturity.
Wash: Multiple stages to remove dirt, grime and contaminants.
Blanching: Brief heat treatment to deactivate enzymes and preserve color/nutrients.
Freezing: Individually flash frozen (IQF) or block frozen to maintain quality.
Moisture Control: No ice crystals or freezer burn.
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5. Packaging
Materials: Food-grade, moisture-proof and tamper-proof bags or containers.
Sizes: Usually 250g, 500g, 1kg or bulk.
Labeling:
Product Name (eg \”Frozen Spinach – Chopped\”).
Net weight.
Nutritional information.
Storage instructions (eg, store frozen at -18°C or below).
Expiry Date or Best By: March 2025
Country of origin: Bulgaria
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6. Storage and expiration date
Storage temperature: -18°C or lower.
Shelf life: Typically 12–24 months under proper storage conditions.
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7. Defects and quality tolerance
Color variation: <5% multicolored material.
Foreign material: Absent (eg dirt, insects, stems).
Water content: Controlled to avoid excessive ice build-up.
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