Put into effect by order of the Federal Agency for Technical Regulation and Metrology of November 24, 2015 N 1950-st

Interstate standard GOST 33394-2015

"DUMPLINGS FROZEN. TECHNICAL SPECIFICATIONS"

With changes:

Frozen pelmeni. Specifications

Introduced for the first time

Foreword

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption, application, renewal and cancellation "

Information about the standard

1 Developed by the Federal State Budgetary Scientific Institution "All-Russian Research Institute of the Meat Industry named after V. M. Gorbatov" (FSBSI "VNIIMP named after V. M. Gorbatov")

2 Submitted by the Federal Agency for Technical Regulation and Metrology

3 Adopted by the Interstate Council for Standardization, Metrology and Certification (minutes of October 27, 2015 N 81-P)

4 By order of the Federal Agency for Technical Regulation and Metrology of November 24, 2015 N 1950-st, the interstate standard GOST 33394-2015 was put into effect as a national standard of the Russian Federation from January 1, 2017.

5 Introduced for the first time

1 area of ​​use

This standard applies to meat 1 semi-finished product in the dough - frozen dumplings, intended for sale in the trade and public catering network (hereinafter - dumplings).

2 Normative references

This standard uses normative references to the following interstate standards:

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the number of prepackaged goods in packages of any kind during their production, packaging, sale and import

GOST 34120-2017 Cattle for slaughter. Beef and veal in carcasses, half carcasses and quarters. Technical conditions

GOST 1129-2013 Sunflower oil. Technical conditions

GOST 1341-2018 Vegetable parchment. Technical conditions

GOST 1723-86 Fresh onions harvested and supplied. Technical conditions

GOST 1760-2014 Parchment. Technical conditions

GOST ISO 1841-2-2013 Meat and meat products. Potentiometric method for determining the mass fraction of chlorides

GOST 2226-2013 Bags made of paper and combined materials. General specifications

GOST 4288-76 Culinary and semi-finished products from minced meat. Acceptance rules and test methods

GOST 6309-93 Sewing cotton and synthetic threads. Technical conditions

GOST ISO 7218-2015 Microbiology of food and animal feed. General requirements and recommendations for microbiological research

GOST 7269-2015 Meat. Sampling Methods and Organoleptic Methods for Determining Freshness

GOST 7977-87 Fresh harvested and supplied garlic. Technical conditions

GOST 8273-75 Wrapping paper. Technical conditions

GOST 9957-2015 Meat and meat products. Methods for determining the content of sodium chloride

GOST 9959-2015 Meat and meat products. General conditions for carrying out sensory evaluation

GOST 10354-82 Polyethylene film. Technical conditions

GOST 10444.12-2013 Microbiology of food and animal feed. Methods for the detection and enumeration of yeasts and molds

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 10970-87 3 Skimmed milk powder. Technical conditions

GOST 33781-2016 Consumer packaging made of cardboard, paper and combined materials. General specifications

GOST 12306-66 Soft glassy wheat flour for pasta. Technical conditions

GOST 12307-66 Durum wheat flour (durum) for pasta. Technical conditions

GOST 13511-2006 Corrugated cardboard boxes for food products, matches, tobacco products and detergents. Technical conditions

GOST 34033-2016 Packaging made of cardboard and combined materials for food products. Technical conditions

GOST 13830-97 7 Food table salt. General specifications

GOST 14192-96 Marking of goods

GOST 16439-70 Flour of the second grade from durum wheat (durum). Technical conditions

GOST 17308-88 Twine. Technical conditions

GOST 17435-72 Drawing rulers. Technical conditions

GOST 18251-87 Paper-based adhesive tape. Technical conditions

GOST 18321-73 Statistical quality control. Methods for random sampling of piece products

GOST 19496-2013 Meat and meat products. Method of histological examination

GOST 20477-86 Polyethylene tape with a sticky layer. Technical conditions

GOST 21237-75 Meat. Bacteriological analysis methods

GOST 23042-2015 Meat and meat products. Methods for determination of fat

GOST 23392-2016 Meat. Methods for chemical and microscopic analysis of freshness

GOST 25011-2017 Meat and meat products. Protein determination methods

GOST 25292-2017 Rendered edible animal fats. Technical conditions

GOST 25951-83 Polyethylene shrink film. Technical conditions

GOST 26574-2017 Wheat baking flour. Technical conditions

GOST 26669-85 Food and flavoring products. Sample preparation for microbiological analyzes

GOST 26670-91 Food products. Microorganism culture methods

GOST 26927-86 Raw materials and food products. Methods for the determination of mercury

GOST 26929-94 Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Methods for the determination of lead

GOST 26933-86 Raw materials and food products. Methods for the determination of cadmium

GOST 27569-87 13 Fresh sold garlic. Technical conditions

GOST ISO 973-2016 Spices. Allspice peppers in grains or ground. Technical conditions

GOST 29048-91 Spices. Nutmeg. Technical conditions

GOST 29050-91 Spices. Black and white pepper. Technical conditions

GOST 29052-91 Spices. Cardamom. Technical conditions

GOST 29053-91 Spices. Ground red pepper. Technical conditions

GOST 29055-91 Spices. Coriander. Technical conditions

GOST 30178-96 Raw materials and food products. Atomic absorption method for the determination of toxic elements

GOST 30363-2013 Liquid and dry food egg products. Technical conditions

GOST 30538-97 Food products. Method for the determination of toxic elements by the atomic emission method

GOST 33222-2015 White sugar. Technical conditions

GOST 31450-2013 Drinking milk. Technical conditions

GOST 31463-2012 Durum wheat flour for pasta. Technical conditions

GOST 31473-2012 Turkey meat (carcasses and parts thereof). General specifications

GOST 31476-2012 Pigs for slaughter. Pork in carcasses and half carcasses. Technical conditions

GOST 31477-2012 Meat and meat products. Immunoprecipitation method for determining the mass fraction of animal (pork, beef, lamb) protein

GOST 31479-2012 Meat and meat products. Method of histological identification of the composition

GOST 31491-2012 Soft wheat flour for pasta. Technical conditions

GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic

GOST 31654-2012 Edible chicken eggs. Technical conditions

GOST 31659-2012 (ISO 6579: 2002) Food products. Method for the detection of bacteria of the genus Salmonella

GOST 31671-2012 (EN 13805: 2002) Food products. Determination of trace elements. Sample preparation by mineralization at elevated pressure

GOST 31694-2012 Food products, food raw materials. Method for determination of the residual content of antibiotics of the tetracyclic group using high performance liquid chromatography with a mass spectrometric detector

GOST 31707-2012 (EN 14627: 2005) Food products. Determination of trace elements. Determination of total arsenic and selenium by atomic absorption spectrometry with generation of hydrides with preliminary mineralization of the sample under pressure

GOST 31747-2012 Food products. Methods for the detection and determination of the number of bacteria of the group of Escherichia coli (coliform bacteria)

GOST 31777-2012 Sheep and goats for slaughter. Lamb, lamb and goat meat in carcasses. Technical conditions

GOST 31778-2012 Meat. Cutting pork into cuts. Technical conditions

GOST 31796-2012 Meat and meat products. Accelerated histological method for determining the structural components of the composition

GOST 31797-2012 Meat. Cutting beef into cuts. Technical conditions

GOST 31903-2012 Food products. Rapid method for the determination of antibiotics

GOST 31904-2012 Food products. Sampling methods for microbiological testing

GOST 31962-2013 Chicken meat (carcasses of chickens, broiler chickens and their parts). Technical conditions

GOST 32008-2012 (ISO 937: 1978) Meat and meat products. Determination of nitrogen content (arbitration method)

GOST 32009-2013 Meat and meat products. Spectrophotometric method for determining the mass fraction of total phosphorus

GOST 32031-2012 Food products. Methods for the detection and determination of bacteria Listeria monocytogenes

GOST 32065-2013 Dried vegetables. General specifications

GOST 32161-2013 Food products. Method for determination of cesium content Cs-137

GOST 32164-2013 Food products. Sampling method for determination of strontium Sr-90 and cesium Cs-137

GOST 32308-2013 Meat and meat products. Determination of the content of organochlorine pesticides by gas-liquid chromatography

GOST 32951-2014 Semi-finished meat and meat-containing products. General specifications

GOST 31990-2012 Duck meat (carcasses and parts thereof). General specifications

GOST 33816-2016 Goose meat (carcasses and parts thereof). Technical conditions

GOST 34121-2017 Guinea fowl meat (carcasses and parts thereof). Technical conditions

Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "National Standards", which was published as of January 1 of the current year, and by the editions of the monthly information index "National Standards" for the current year. If the reference standard is replaced (changed), then when using this standard, the replacing (modified) standard should be followed. If the reference standard is canceled without replacement, then the provision in which the reference is made to it applies to the extent not affecting this reference.

3 Terms and definitions

In this standard, the terms according to GOST 32951 are used.

4 Technical requirements

4.1 Dumplings must comply with the requirements of this standard and be developed according to technological instructions 17 for the production of dumplings in compliance with the recipes and requirements established by, and regulatory legal acts in force on the territory of the state that adopted the standard.

4.2 Pelmeni are produced in the following names:

4.3 Characteristics

4.3.1 In terms of organoleptic and physicochemical characteristics, dumplings must meet the requirements specified in tables 1 - 3.

Table 1

Indicator name
		"Elite"		"Beef"		"Veal"	"Eastern"
Appearance
Sectional view		The filling in a dough shell, which looks like a homogeneous, evenly mixed mass of raw meat with inclusions of chopped onions, greens *. Filling color from light gray to brown
Smell and taste		Boiled dumplings should have a pleasant taste and aroma characteristic of this type of product, the minced meat is juicy, moderately salty, with the aroma of onions, herbs * and spices, without any foreign taste and smell
		Over 60.0 to 80.0 incl.
Weight of one dumpling, g		3.0 to 25.0
	Not standardized
* When used in Eastern dumplings.

table 2

Indicator name	Characteristics and norm for dumplings
	"Russians"			"Siberian"		"Canteens"		"Traditional"		"Home"
Appearance	The dumplings are not sticky, not deformed. have the shape of a semicircle, circle, square, rectangle or any shape. The edges are well sealed, the minced meat does not protrude, the surface is dry. Dough shell color - white with a creamy or yellowish tinge
Sectional view	The filling in a dough shell, which looks like a homogeneous, evenly mixed mass of raw meat with inclusions of chopped onions, garlic *. Filling color from light gray to brown
Smell and taste	Boiled dumplings should have a pleasant taste and aroma characteristic of this type of product, the minced meat is juicy, moderately salty, with the aroma of onions, garlic * and spices, without any foreign taste and smell
Mass fraction of muscle tissue in the filling recipe,%	Over 40.0 to 60.0 incl.
Weight of one dumpling, g	3.0 to 25.0
Temperature in the thickness of the product, ° С, not higher
The thickness of the dough shell dumplings, mm. no more
The thickness of the dough casing in the places of embedment, mm	Not standardized
Mass fraction of minced meat to the mass of dumplings,%, not less
Mass fraction of sodium chloride,%, no more
Mass fraction of total phosphorus (in terms of P 2 O 5),%, no more:
No food phosphates;
When using food phosphates **
Mass fraction of protein in the product / in the filling,%, not less
Mass fraction of fat in the product / in the filling,%, no more
* In traditional dumplings. ** Used as a substance for processing flour (in the production of dough).

Table 3

Indicator name	Characteristics and norm for dumplings
	"Lamb"		"Hunting"				"Uralian"		"Beef and lamb"
Appearance	The dumplings are not sticky, not deformed, have the shape of a semicircle, circle, square, rectangle or any shape. The edges are well sealed, the minced meat does not protrude, the surface is dry. Dough shell color - white with a creamy or yellowish tinge
Sectional view	The filling in a dough shell, which looks like a homogeneous, evenly mixed mass of raw meat with inclusions of chopped onions, garlic *, herbs **. Filling color from light gray to brown
Smell and taste	Boiled dumplings should have a pleasant taste and aroma characteristic of this type of product, the minced meat is juicy, moderately salty, with the aroma of onions, garlic *, herbs ** and spices, without any foreign taste and smell
Mass fraction of muscle tissue in the filling recipe,%	Over 40.0 to 60.0 incl.
Weight of one dumpling, g	3.0 to 25.0
Temperature in the thickness of the product, ° С, not higher
Dumplings dough shell thickness, mm, no more
The thickness of the dough casing in the places of embedment, mm	Not standardized
Mass fraction of minced meat to the mass of dumplings,%, not less
Mass fraction of sodium chloride,%, no more
Mass fraction of total phosphorus (in terms of P 2 O 5),%, no more:
Without the use of food phosphates:
When using food phosphates ***
Mass fraction of protein in the product / in the filling,%, not less
Mass fraction of fat in the product / in the filling,%, no more
* In "Pork" dumplings. ** When used in "Lamb" and "Beef and Lamb" dumplings. *** Used as a substance for processing flour (in the production of dough).

4.3.2 Microbiological indicators of ravioli should not exceed the norms established or by regulatory legal acts in force on the territory of the state that adopted the standard.

4.4 Requirements for raw materials

4.4.1 For the production of dumplings apply:

Beef in accordance with GOST 34120, GOST 31797 and obtained by cutting:

trimmed beef of the highest grade without visible inclusions of connective and adipose tissue;

trimmed beef of the first grade with a mass fraction of connective and adipose tissue not exceeding 6.0%;

single-grade trimmed beef with a mass fraction of connective and adipose tissue not exceeding 10.0%;

trimmed sausage beef with a mass fraction of connective and adipose tissue not exceeding 12.0%;

trimmed beef of the second grade with a mass fraction of connective and adipose tissue not exceeding 20.0%;

trimmed fatty beef with a mass fraction of connective and adipose tissue not exceeding 35.0%;

Beef cutlet meat with a mass fraction of connective and adipose tissue no more than 20.0%:

Veal in accordance with GOST 34120 and the premium veal obtained during its cutting without visible inclusions of connective and adipose tissue;

Pork in accordance with GOST 31476, GOST 31778 and obtained by cutting:

trimmed lean pork with a mass fraction of adipose tissue not exceeding 10.0%;

trimmed semi-fat pork with a mass fraction of adipose tissue from 30.0 to 50.0%;

single-grade trimmed pork with a mass fraction of adipose tissue not exceeding 55.0%;

trimmed sausage pork with a mass fraction of adipose tissue not exceeding 60.0%;

trimmed fatty pork with a mass fraction of adipose tissue from 50.0 to 85.0%;

Pork cutlet meat with a mass fraction of adipose tissue not exceeding 35.0%;

Lamb in accordance with GOST 31777 and single-grade trimmed lamb obtained during its cutting with a mass fraction of connective and adipose tissue not exceeding 20.0%;

Lamb cutlet meat with a mass fraction of connective and adipose tissue no more than 20.0%;

Frozen trimmed meat blocks (beef, pork, lamb);

Raw fat beef, pork, mutton (subcutaneous and fat tail);

Melted animal fat food in accordance with GOST 25292;

Pork fat;

Poultry meat in accordance with GOST 31990, GOST 33816, GOST 34121, GOST 31473, GOST 31962 and boneless meat obtained during their cutting of legs, thighs and breast;

Wheat baking flour in accordance with GOST 26574, not lower than the first grade;

Soft wheat flour for pasta in accordance with GOST 12306, GOST 31491, first grade;

Flour of the second grade from durum wheat (durum) according to GOST 16439;

Durum wheat flour for pasta in accordance with GOST 12307, GOST 31463, first grade;

Fresh onions in accordance with GOST 1723;

Dried onions in accordance with GOST 32065;

Quick-frozen onions;

Dried fried onions;

Fresh garlic in accordance with GOST 7977, GOST 27569;

Dried garlic in accordance with GOST 32065;

Frozen minced garlic;

Garlic, canned with table salt;

Black or white pepper in accordance with GOST 29050;

Ground red pepper in accordance with GOST 29053;

Allspice according to GOST ISO 973;

Nutmeg in accordance with GOST 29048;

Cardamom in accordance with GOST 29052;

Coriander in accordance with GOST 29055;

Dried greens;

Drinking water;

Edible table salt in accordance with GOST 13830, evaporated or stone, cage, self-deposited, grinds N 0, N 1 and N 2, not lower than the first grade:

Granulated sugar in accordance with GOST 33222;

Drinking milk in accordance with GOST 31450;

Skimmed milk powder in accordance with GOST 10970;

Edible chicken eggs in accordance with GOST 31654;

Egg products in accordance with GOST 30363;

Sunflower oil in accordance with GOST 1129;

Olive oil;

Spice extracts (black or white pepper; red pepper; allspice; coriander; nutmeg; cardamom);

Nutritional supplements:

flour processing substances intended to improve the baking properties or color of flour (dough) in accordance with;

antioxidants: E300, E301, E306, E392, green tea extract.

4.4.2 It is allowed to use similar raw materials in terms of quality and safety and meeting the requirements set out in 4.3.1.

4.4.3 Used in the production of ravioli:

Raw materials of animal origin are subject to veterinary and sanitary examination and must meet the requirements, and, as well as the requirements established in the territory of the state that adopted the standard;

Drinking water in terms of safety indicators must comply with the requirements established by regulatory legal acts in force on the territory of the state that adopted the standard;

Other raw materials (ingredients) must meet the requirements and, as well as the requirements established in the territory of the state that adopted the standard.

4.4.4 It is not allowed to use:

Meat of bulls, boars, rams;

Raw meat frozen more than once;

Raw meat in a frozen state with an expiration date:

for beef - more than 6 months.

for pork, lamb, raw fat - more than 3 months,

for poultry meat - more than 1 month,

Raw meat that has noticeably discolored on the surface;

Pork (including bacon) with signs of oxidative damage to adipose tissue (yellowing, salting, rancidity):

Contaminated crude fat that has changed color, with an off-odor.

4.5 Marking

4.5.1 Marking of consumer packaging - according to, or regulatory legal acts in force on the territory of the state that adopted the standard, indicating the following additional information:

Nutritional information for 100 g of ravioli (given in Appendix A);

Information on the composition of dumplings (given in Appendix B).

An example of dumplings marking - Meat semi-finished product in frozen dough. Pelmeni "Elite", category B.

When marking dumplings, it is allowed to indicate information about the composition of the dough and minced meat separately.

4.5.2 Marking of transport packaging - according to, or regulatory legal acts in force on the territory of the state that adopted the standard, GOST 14192, with the application of manipulation signs: "Temperature limitation" and "Perishable cargo".

4.6 Packaging

4.6.1 Consumer and transport packaging, packaging materials and fastening means must comply with the requirements or regulatory legal acts in force on the territory of the state that adopted the standard, ensure the safety and quality of dumplings during transportation and storage throughout the shelf life.

4.6.2 Dumplings are produced by weight or packaged with a net weight of 250.0 to 1000.0 g in the following consumer packaging:

Packs of cardboard in accordance with GOST 33781, which are glued or stitched with steel wire;

Packages made of polymer films in accordance with GOST 10354 or other film materials, which are fastened by heat sealing, aluminum staples, polyethylene tape with a sticky layer in accordance with GOST 20477 or other methods that ensure the safety of the product;

Trays made of polymeric materials, which are covered with lids or wrapped with heat-shrinkable polyethylene film in accordance with GOST 25951.

4.6.3 The net weight in one consumer packaging unit must correspond to the nominal one indicated in the product labeling in the consumer package, taking into account the permissible deviations.

The limits of permissible negative deviations of the net weight of one packing unit from the nominal one are in accordance with GOST 8.579.

4.6.4 Dumplings in consumer packaging are placed in transport packaging - corrugated cardboard boxes in accordance with GOST 13511, GOST 34033, reusable polymer and aluminum boxes, containers or packaging equipment.

4.6.5 A reusable package must have a lid. In the absence of a lid, it is allowed for local sales to cover the packaging with parchment in accordance with GOST 1760, parchment in accordance with GOST 1341, wrapping paper in accordance with GOST 8273 or polymer film.

4.6.6 For retail trade and public catering establishments, it is allowed to pack dumplings with a net weight of no more than 15 kg in corrugated cardboard boxes with a net weight of no more than 10 kg in paper bags not impregnated in accordance with GOST 2226 or with a net weight of no more than 6 kg in plastic film bags according to GOST 10354.

The bottom and sides of the boxes are lined with wrapping paper, parchment, parchment or plastic foil.

Corrugated cardboard boxes are sealed with paper-based adhesive tape in accordance with GOST 18251. Paper and polyethylene bags are tied with twine in accordance with GOST 17308 or cotton threads in accordance with GOST 6309, or fastened with aluminum staples.

4.6.7 It is allowed to use other types of packaging that meet the requirements set out in 5.5.1.

4.6.8 Dumplings of one name, one production date and one type of packaging are packed in each unit of transport packaging.

4.6.9 Net weight of dumplings in corrugated cardboard boxes should not exceed 20.0 kg, in containers and packaging equipment - not more than 250.0 kg; gross weight of products in reusable packaging - no more than 30.0 kg.

5 Acceptance rules

5.1 Acceptance rules, sampling volume and sampling - in accordance with GOST 4288, GOST 18321, GOST 32951 and this standard.

5.2 Dumplings are accepted in batches.

A batch is considered a certain number of dumplings of the same name, identically packaged, produced (manufactured) by one manufacturer in a certain period of time, accompanied by shipping documentation that ensures the traceability of dumplings.

5.3 Organoleptic indicators, net weight, package quality (absence of defects: violation of integrity, traces of dampness, deformation) and markings of dumplings are determined in each batch, as well as at the request of the controlling organization or consumer.

5.4 The procedure and frequency of control of physical and chemical indicators, microbiological indicators, the content of toxic elements, antibiotics, pesticides and radionuclides is established by the manufacturer of the product in the production control program.

5.5 In case of negative test results for at least one quality indicator, the batch of dumplings is not subject to acceptance.

5.6 Control over the content of dioxins is carried out in cases of deterioration of the ecological situation associated with accidents, man-made and natural disasters, leading to the formation and release of dioxins into the environment, in the case of a reasonable assumption about their possible presence in food raw materials.

5.7 In case of disagreement on the composition of the raw materials used, the identification of the raw material composition of the product is carried out.

5.8 Control for the presence of genetically modified organisms (GMO) is carried out at the request of the controlling organization or consumer.

6 Control methods

6.1 Sampling and preparation of samples for testing - in accordance with GOST 4288, GOST 18321, GOST 26669, GOST 26670, GOST 26929, GOST 31671, GOST 31904, GOST 32164.

6.2 General requirements for microbiological control - according to GOST ISO 7218.

6.3 Determination of organoleptic indicators - according to GOST 4288, GOST 9959.

6.4 In case of doubt about the freshness of the filling (minced meat), its quality is checked according to GOST 7269, GOST 21237, GOST 23392.

6.5 Determination of physical and chemical indicators:

Mass fraction of muscle tissue - according to GOST 32951 (paragraph 7.16);

Mass fraction of fat - according to GOST 23042;

Protein mass fraction - according to GOST 25011, GOST 31477, GOST 32008;

The mass fraction of chlorides - according to GOST ISO 1841-2, GOST 9957;

Mass fraction of total phosphorus (P 2 O 5) - according to GOST 32009.

6.6 Determination of microbiological indicators:

The number of mesophilic aerobic and facultative anaerobic microorganisms - according to GOST 10444.15:

Coliform bacteria (coliforms) - according to GOST 31747;

Pathogenic microorganisms, including:

Salmonella - according to GOST 31659;

bacteria Listeria monocytogenes - according to GOST 32031;

Mold fungi - in accordance with GOST 10444.12.

6.7 Determination of the content of toxic elements:

Mercury - in accordance with GOST 26927;

Arsenic - in accordance with GOST 26930, GOST 30538, GOST 31628, GOST 31707;

Lead - in accordance with GOST 26932, GOST 30178, GOST 30538;

Cadmium - in accordance with GOST 26933, GOST 30178, GOST 30538.

6.8 Determination of antibiotics - according to GOST 31694, GOST 31903 and regulatory documents in force on the territory of the state that adopted the standard.

6.9 Determination of pesticides - in accordance with GOST 32308 and regulatory documents in force on the territory of the state that adopted the standard.

6.10 Determination of radionuclides - according to GOST 32161, GOST 32164.

6.11 Determination of dioxins - according to the regulations in force on the territory of the state that adopted the standard.

6.12 Identification of the raw material composition of the product - according to GOST 19496, GOST 31479, GOST 31796.

6.13 Definition of GMO - according to the regulatory documents in force in the territory of the state that adopted the standard.

6.14 The temperature in the bulk of the product is monitored with a digital thermometer with a measurement range from minus 30 ° C to 120 ° C, with a graduation of 0.1 ° C or other devices that provide temperature measurement in a specified range.

6.15 Determination of the mass fraction of the filling - according to GOST 32951 (paragraph 7.13).

6.16 Determination of the mass of the product (packing unit) is carried out on a balance for static weighing.

Determination of deviations in the net weight of packaged ravioli - in accordance with GOST 8.579.

6.17 Determination of the thickness of the test shell is carried out after measuring the mass of frozen dumplings, for which they are selected from two to three packages (packs) of 20 pcs. dumplings, make a cross-section and measure the thickness in the cross-section with a ruler in accordance with GOST 17435.

The arithmetic mean of the obtained definitions is taken as the result.

6.18 Determination of the mass fraction of muscle tissue in the filling - according to GOST 32951 (paragraph 7.16).

7 Transport and storage

7.1 Dumplings are released for sale with a temperature at any point of measurement of the product not higher than minus 10 ° C.

7.2 Dumplings are transported by all types of transport in accordance with the rules for the carriage of perishable goods, at a temperature not higher than minus 10 ° С.

7.3 Storage

7.3.1 The dumplings are stored in accordance with the storage rules at an air temperature not exceeding minus 10 ° С.

7.3.2 Storage of dumplings in the warehouses of transport companies is not allowed.

7.3.3 The expiration date of the ravioli is set by the manufacturer. Recommended shelf life of dumplings:

at a storage temperature not higher than minus 10 ° С - no more than one month;

at a storage temperature not exceeding minus 18 ° С - no more than six months.

1 Assignment of a group in accordance with GOST 32921-2014 "Products of the meat industry. The procedure for assigning groups".

3 The Russian Federation has GOST R 52791-2007 "Canned milk. Powdered milk. Specifications".

7 In the Russian Federation, GOST R 51574-2000 "Food table salt. Specifications" is in force.

13 The Russian Federation has GOST R 55909-2013 "Fresh garlic. Specifications".

17 In the Russian Federation, GOST R 51574-2018 "Food salt. General technical conditions" is in force.

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Appendix A
(reference)

Nutritional Information for 100 g Dumplings *

A.1 Information on the nutritional value of 100 g of ravioli is given in Table A.1.

Table A.1

Product name	The value of indicators
	Protein, g, not less	Fat, g, no more	Carbohydrates, g, not more	Energy value 1), kcal / kJ, no more
"Elite"
"Beef"
"Veal"
"Eastern)"
"Russians"
"Siberian"
"Stop"
"Traditional"
"Home"
"Lamb"
"Hunting"
"Uralian"
"Beef and lamb"
1) The calculated value is taken as the actual value of the energy value.

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* In the labeling, it is allowed to indicate the average values ​​of nutritional value indicators obtained by the manufacturer, taking into account the raw materials used and production technology, while deviations from the actual values ​​of protein, fat, carbohydrates should not exceed ± 2 g, energy value - no more than 15%, unless otherwise the deviation is not specified by the manufacturer.

──────────────────────────────

Appendix B
(reference)

Information about the composition of dumplings

B.1 Information on the composition of dumplings is given in Table B.1.

Table B.1.

Name of dumplings	Ingredient composition
"Elite"
"Beef"	Dough: premium wheat flour, drinking water, chicken eggs *, table salt *, sunflower oil *, olive oil *, flour processing agent *; Minced meat: beef, drinking water, raw fat, onions, table salt, sugar, black pepper (white), coriander
"Veal"	Dough: premium wheat flour, drinking water, chicken eggs *, table salt *, sunflower oil *, olive oil *, flour processing agent *. Minced meat: veal, drinking water, poultry meat, raw fat, onions, table salt, black pepper (white), nutmeg or cardamom
"Eastern"	Dough: premium wheat flour, drinking water, chicken eggs *, table salt *, sunflower oil *, olive oil *, flour processing agent *. Minced meat: lamb, beef, poultry, drinking water, onions, table salt, herbs **, black pepper (white)
"Russians"	Dough: premium wheat flour, drinking water, chicken eggs *, table salt *, sunflower oil *, olive oil *, flour processing agent *.
"Siberian"	Dough: wheat flour a / s, drinking water, chicken eggs *, table salt *, sunflower oil *, olive oil *, flour processing agent *. Minced meat: pork, beef, drinking water, onions, table salt, sugar, black pepper (white)
"Canteens"	Dough: premium wheat flour, drinking water, chicken eggs *, table salt *, sunflower oil *, olive oil *, flour processing agent *. Minced meat: pork, beef, drinking water, onions, table salt, sugar, black pepper (white)
"Traditional"	Dough: premium wheat flour, drinking water, chicken eggs *, table salt *, sunflower oil *, olive oil *, flour processing agent *. Minced meat: pork, drinking water, beef, onions, table salt, sugar, black pepper (white), garlic
"Home"	Dough: premium wheat flour, drinking water, chicken eggs *, table salt *, sunflower oil *, olive oil *, flour processing agent *. Minced meat: beef, pork, drinking water, onions, table salt, sugar, black pepper (white)
"Lamb"	Dough: premium wheat flour, drinking water, chicken eggs *, table salt *, sunflower oil *, olive oil *, flour processing agent *. Minced meat: lamb, raw fat, drinking water, onion fluff, table salt, herbs **, black (white) pepper, allspice
"Hunting"	Dough: premium wheat flour, drinking water, chicken eggs *, table salt *, sunflower oil *, olive oil *, flour processing agent *. Minced meat: pork, beef, drinking water, bacon, onions, table salt, black (white) pepper, red pepper
	Dough: premium wheat fly, drinking water, chicken eggs *, table salt *, sunflower oil *, olive oil *, flour processing agent *. Minced meat: pork, drinking water, bacon, fried onions, table salt, black (white) pepper, garlic
"Uralian"	Dough: premium wheat flour, drinking water, chicken eggs *, table salt *, sunflower oil *, olive oil *, flour processing agent *. Minced meat: pork, beef, lamb, drinking water, onions, table salt, black (white) pepper, allspice, nutmeg or cardamom
"Beef and lamb"		Dough: premium wheat flour, drinking water, chicken eggs *, table salt *, sunflower oil *, olive oil *, flour processing agent *. Minced meat: beef, lamb, drinking water, onions, table salt, herbs **, black (white) pepper, allspice
* When used in a dough recipe. ** When used in minced meat recipe. Notes (edit) 1 Information on food additives used in 5.3.1 is given out during labeling in accordance with the requirements. 2 When used in recipes, replacing meat and non-meat raw materials (food ingredients) with similar raw materials, allowed for use in accordance with 5.3.1 and recommended by the "Technological instruction for the production of dumplings" approved by the director of the FSBSI "VNIIMP named after VM Gorbatov" , the manufacturer indicates in the labeling information on the composition of the product, taking into account the actually used raw materials.

Bibliography

	TR CU 034/2013	Technical Regulations of the Customs Union "On the safety of meat and meat products"
	TR CU 021/2011	Technical Regulations of the Customs Union "On food safety"
	TR CU 033/2013	Technical Regulations of the Customs Union "On the safety of milk and dairy products"
	TR CU 029/2012	Technical Regulations of the Customs Union "Safety Requirements for Food Additives, Flavors and Technological Aids"
	TR CU 022/2011	Technical Regulations of the Customs Union "Food products in terms of their labeling"
	TR CU 005/2011	Technical Regulations of the Customs Union "On safety of packaging"

Information on the section "TU for dumplings, dumplings"

Second technical conditions Tu poultry dumplings- TU 10.13.14-060-38826547-2017 "Semi-finished products in dough from frozen poultry meat and by-products"

The assortment includes semi-finished products in dough (dumplings, ravioli, manty, khinkali, pasties, samsa) with minced meat and poultry offal: chickens, chickens, broilers, turkeys, ducks, geese. In the minced meat products, both one type of poultry meat and their combinations are used. Poultry products are not eligible for category calculation. ...

Third technical conditions TU rabbit dumplings- TU 10.13.14-140-38826547-2016 "Chilled and frozen semi-finished rabbit meat"

Semi-finished rabbit meat - lumpy, chopped or in a dough casing. Products are released chilled or frozen (except for semi-finished products in a test casing), semi-finished products in a test casing are released only in frozen form. The categorization is not presented for the rabbit due to the lack of information on the content of muscle tissue in the regulatory documents. Technical conditions are widely represented by subgroups of products: semi-finished products in lumps (large-sized, portioned and small-sized), semi-finished portioned breaded, semi-finished chopped products, semi-finished products in dough (including dumplings and manti). ...

Fourth specification Tu fish dumplings- TU 10.20.15-022-38826547-2016 "Frozen semi-finished products in dough with minced fish".

Semi-finished products in dough - dumplings, manti, poses, frozen ravioli (hereinafter referred to as products). The products are made from unleavened dough with minced fish, from fish with the addition of squid, seaweed, vegetables and other products. A large number of types of fish raw materials are used: pink salmon, chum salmon, coho salmon, chinook salmon, pollock, ice fish, navaga, perch, blue whiting, pike perch, cod, char, omul, whitefish, pike, silver carp, crucian carp, bream, carp, hake, salmon, trout, as well as seafood is added to the fish: squid, shrimp, seaweed.

Fifth specification TU dumplings- TU 10.72.19-005-38826547-2017 "Frozen dumplings (semi-finished products)."
Semi-finished flour products - frozen dumplings with various fillings (minced meat). Minced meat used: dairy origin (curd and cheese), vegetables, berries, mushrooms, meat, poultry, fish and seafood. For the preparation of dumplings, five types of test were used: classic, on egg powder, without eggs, starch, on oat bran. The technological instruction provides for heat-treated minced meat.

You can always ask your questions both before and after purchasing the technical specifications.
If the presented technical specifications do not fully disclose your plans, we can promptly develop an addition (changes) to our current technical specifications.

Description of the service

Frozen dumplings, specifications. What is TU and GOST for dumplings?

Specifications for dumplings is a regulatory document that contains the main characteristics of a product and requirements for these products, such as: quality control parameters, a description of production processes, transportation, subsequent disposal, and so on. GOST (dumplings technical specifications) is designated by the following name - "Frozen semi-finished products in dough with meat and meat-containing minced meat", or GOST 33394 2015. Frozen dumplings - technical specifications have a wide range of applications. They apply to such semi-finished products in the dough as dumplings, manti, ravioli, khinkali, samsa, pasties, poses, chuchpara, strudels, lamajo (and others).

Characteristics and features of the production of dumplings and other semi-finished dough meat products

The semi-finished products referred to in this article are produced in accordance with GOST "Frozen dumplings". Technical conditions are also guided by this State Standard. Dumplings are made by hand or machine. These semi-finished products are made from unleavened dough, stuffing from meat or minced meat. They come into circulation frozen. The products are ready for use after heat treatment. Frozen dumplings and other types of these semi-finished products include more than a hundred names and various recipes. In this regard, there is a need to develop or obtain, both general and individual technical specifications for this product. TU for dumplings and other food products must fully comply with the established Russian and international requirements for design and content. This is done so that the manufactured product meets all the safety and quality rules and requirements stipulated by the legislation of the Russian Federation and international standards.

Development of technical specifications for dumplings

It is rather difficult to develop technical specifications on your own. Also, be prepared for the fact that this process will take a lot of your time. To achieve the effectiveness of this process, you will need to carefully think over all stages of production, take into account the specifics and characteristics of products. Therefore, we recommend that you immediately entrust this issue to professionals, such as the consulting company Astels. LLC "Astels" offers its assistance in writing and registering technical specifications for dumplings, as well as for other products. We will do everything professionally, within the time frame established by the regulations and at a reasonable cost! The price for our services is formed based on the complexity of the order and the specifics of production. Astels LLC will tell you how to create favorable conditions for increasing profits and increasing demand for your products.

INTERSTATE COUNCIL FOR STANDARDIZATION. METROLOGY AND CERTIFICATIONS

INTERSTATE COUNCIL FOR STANDARDIZATION. METROLOGY AND CERTIFICATION

INTERSTATE

STANDARD

FROZEN DUMPLINGS Specifications

Official edition

Standardinform

Foreword

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 “Interstate standardization system. Basic Provisions "and GOST 1.2-2009" Interstate Standardization System. Interstate standards, rules and recommendations for interstate standardization. Rules for development, acceptance, application, updating and cancellation "

Information about the standard

1 DEVELOPED by the Federal State Budgetary Scientific Institution “All-Russian Scientific Research Institute of the Meat Industry named after V.M. Gorbatov "(FGBNU" VNIIMP named after V.M. Gorbatov ")

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes dated October 27, 2015 No. 81-P)

4 By order of the Federal Agency for Technical Regulation and Metrology of November 24, 2015 N0 1950-st, the interstate standard GOST 33394-2015 was put into effect as a national standard of the Russian Federation from January 1, 2017.

5 INTRODUCED FOR THE FIRST TIME

Information about changes to this standard is published in the annual information index "National standards". and the text of changes and amendments - in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly information index "National Standards". Relevant information, notice and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet

© Sgandartinform. 2016

In the Russian Federation, this standard cannot be fully or partially reproduced, replicated and distributed as an official publication without the permission of the Federal Agency for Technical Regulation and Metrology.

INTERSTATE STANDARD

DUMPLINGS FROZEN

Technical conditions

Introduction date - 2017-01-01

1 area of ​​use

This standard applies to semi-finished meat * dough products - frozen dumplings intended for sale in trade and public catering networks (hereinafter referred to as dumplings).

This standard uses normative references to the following interstate standards:

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the number of prepackaged goods in packages of any kind during their production, packaging, sale and import

GOST 21-94 Granulated sugar. Technical conditions

GOST 779-5S Meat and beef in half carcasses and quarters. Specifications GOST 1129-2013 Sunflower oil. Specifications GOST 1341-97 Vegetable parchment. Technical conditions

GOST 1723-86 Fresh onions harvested and supplied. Specifications GOST 1760-86 Parchment. Technical conditions

GOST ISO 1841-2-2013 Meat and meat products. Potentiometric method for determining the mass fraction of chlorides

GOST 2226-2013 Bags made of paper and combined materials. General technical conditions GOST 4288-76 Culinary and semi-finished products from minced meat. Acceptance rules and test methods

GOST 6309-93 Sewing cotton and synthetic threads. Specifications GOST ISO 7218-2011 Microbiology of food and animal feed. General requirements and recommendations for microbiological research

GOST 7269-79 Meat. Sampling methods and organoleptic methods for determining freshness GOST 7977-87 Fresh harvested and supplied garlic. Specifications GOST 8273-75 Wrapping paper. Technical conditions

GOST 9957-73 Sausages and products from pork, lamb and beef. Method for determination of sodium chloride

GOST 9959-91 Meat products. General conditions for organoleptic assessment GOST 10354-82 Polyethylene film. Technical conditions

GOST 10444.12-2013 Microbiology of food and animal feed. Methods for the detection and enumeration of yeasts and molds

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 10970-87 Skimmed milk powder. Technical conditions

GOST 12303-80 Packs of cardboard, paper and combined materials. General specifications

GOST 12306-66 "* Soft glassy wheat flour for pasta. Specifications

GOST 12307-66 s Durum wheat flour (durum) for pasta. Technical conditions

GOST 13511-2006 Corrugated cardboard boxes for food products, matches, tobacco products and detergents. Technical conditions

GOST 13513- 86 e Corrugated cardboard boxes for meat and dairy products. Technical conditions

GOST 13830-97 Food table salt. General technical conditions GOST 14192-96 Marking of goods

GOST 16439-70 * Flour of the second grade from durum wheat (durum). Specifications GOST 16729-71 * Dried garlic. Specifications GOST 16867-71 Meat and veal in carcasses and half carcasses. Specifications GOST 17308-88 Twine. Specifications GOST 17435-72 Drawing rulers. Specifications GOST 18251-87 Paper-based adhesive tape. Specifications GOST 18321-73 Statistical quality control. Methods for random sampling of piece products

G OST 19496-2013 Meat. Method of histological examination

GOST 20477-86 Polyethylene tape with a sticky layer. Technical conditions

GOST 21237-75 Meat. Bacteriological analysis methods

GOST 21784-76 Poultry meat (carcasses of chickens, ducks, geese, turkeys, guinea fowls). Specifications GOST 23042-86 Meat and meat products. Methods for determination of fat GOST 23392-78 Meat. Methods for chemical and microscopic analysis of freshness GOST 25011-81 Meat and meat products. Methods for determination of protein GOST 25292-82 Rendered edible animal fats. Specifications GOST 25951-83 Polyethylene heat-shrink film. Specifications GOST 26574-85 Wheat baking flour. Specifications GOST 26669-85 Food and flavoring products. Sample preparation for microbiological analyzes

GOST 26670-91 Food products. Methods of cultivation of microorganisms GOST 26927-86 Raw materials and food products. Methods for determination of mercury GOST 26929-94 Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Method for determination of arsenic GOST 26932-86 Raw materials and food products. Methods for determination of lead GOST 26933-86 Raw materials and food products. Methods for the determination of cadmium

GOST 27569-87 13 Fresh sold garlic. Specifications GOST 27583-88 ’4 Edible hen eggs. Specifications GOST 29045-91 Spices. Allspice. Specifications GOST 29048-91 Spices. Nutmeg. Specifications GOST 29050-91 Spices. Black and white pepper. Specifications GOST 29052-91 Spices. Cardamom. Specifications GOST 29053-91 Spices. Ground red pepper. Specifications GOST 29055-91 Spices. Coriander. Technical conditions

GOST 30178-96 Raw materials and food products. Atomic absorption method for the determination of toxic elements

GOST 30363-2013 Liquid and dry food egg products. Specifications GOST 30519-97, s Food products. Method for detecting bacteria of the genus Salmonella GOST 30538-97 Food products. Method for the determination of toxic elements by the atomic emission method

GOST 31361-2008 16 White sugar. Specifications GOST 31450-2013 Drinking milk. Technical conditions

GOST 31463-2012 Durum wheat flour for pasta. Specifications GOST 31473-2012 Turkey meat (carcasses and parts thereof). General specifications GOST 31476-2012 Pigs for slaughter. Pork in carcasses and half carcasses. Specifications GOST 31477-2012 Meat and meat products. Immunoprecipitation method for determining the mass fraction of animal (pork, beef, lamb) protein

GOST 31479-2012 Meat and meat products. Method of histological identification of the composition GOST 31491-2012 Soft wheat flour for pasta. Specifications GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic GOST 31654-2012 Edible chicken eggs. Technical conditions

GOST 31659-2012 (ISO 6579: 2002) Food products. Method for the detection of bacteria of the genus Salmonella

GOST 31671-2012 (EN 13805: 2002) Food products. Determination of trace elements. Sample preparation by mineralization at elevated pressure

GOST 31694-2012 Food products, food raw materials. Method for the determination of the residual content of antibiotics of the tetracycline group using high performance liquid chromatography with a mass spectrometric detector

GOST 31707-2012 (EN 14627: 2005) Food products. Determination of trace elements. Determination of total arsenic and selenium by atomic absorption spectrometry with generation of hydrides with preliminary mineralization of the sample under pressure

GOST 31747-2012 Food products. Methods for the detection and determination of the number of bacteria of the group of Escherichia coli (coliform bacteria)

GOST 31777-2012 Sheep and goats for slaughter. Lamb, lamb and goat meat in carcasses. Technical conditions

GOST 31778-2012 Meat. Cutting pork into cuts. Specifications GOST 31796-2012 Meat and meat products. Accelerated histological method for determining the structural components of the composition

GOST 31797-2012 Meat. Cutting beef into cuts. Specifications GOST 31903-2012 Food products. Rapid method for the determination of antibiotics GOST 31904-2012 Food products. Sampling methods for microbiological testing

GOST 31962-2013 Chicken meat (chicken carcasses, broiler chickens and their parts). Specifications GOST 32008-2012 (ISO 937: 1978) Meat and meat products. Determination of nitrogen content (arbitration method)

GOST 32009-2013 Meat and meat products. Spectrophotometric method for determining the mass fraction of total phosphorus

GOST 32031-2012 Food products. Methods for the detection and determination of bacteria Listeria monocytogenes

GOST 32065-2013 Dried vegetables. General specifications

GOST 32161-2013 Food products. Method for determination of cesium content Cs-137

GOST 32164-2013 Food products. Sampling method for determination of strontium Sr-90 and cesium Cs-137

GOST 32308-2013 Meat and meat products. Determination of the content of organochlorine pesticides by gas-liquid chromatography

GOST 32951-2014 Semi-finished meat and meat-containing products. General specifications

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "[National Standards", which was published as of January 1 of the current year , and on the issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (changed), then when using this standard, the replacing (modified) standard should be followed. If the reference standard is canceled without replacement, then the provision in which the reference is made to it applies in the part that does not affect this scree.

3 Terms and definitions

The terms used in this standard apply. GOST 32951.

4 Technical requirements

4.1 Dumplings must comply with the requirements of this standard and be developed according to technological instructions 1 "for the production of dumplings in compliance with the recipes and requirements established by (1]., I

4.3.2 Microbiological indicators of ravioli should not exceed the norms established or by regulatory legal acts in force on the territory of the state that adopted the standard.

4.4 Requirements for raw materials

4.4.1 For the production of dumplings apply:

Beef in accordance with GOST 779. GOST 31797 and obtained by cutting:

trimmed beef of the highest grade without visible inclusions of connective and fatty

trimmed beef of the first grade with a mass fraction of connective and adipose tissue not exceeding 6.0%;

single-grade trimmed beef with a mass fraction of connective and adipose tissue not exceeding 10.0%;

trimmed sausage beef with a mass fraction of connective and adipose tissue not exceeding 12.0%;

trimmed beef of the second grade with a mass fraction of connective and adipose tissue not exceeding 20.0%;

trimmed fatty beef with a mass fraction of connective and adipose tissue not exceeding 35.0%;

Beef cutlet meat with a mass fraction of connective and adipose tissue no more than 20.0%;

Veal in accordance with GOST 16367 and the premium veal obtained during its cutting without visible inclusions of connective and adipose tissue;

Pork in accordance with GOST 31476. GOST 31778 and obtained by cutting:

trimmed lean pork with a mass fraction of adipose tissue not exceeding 10.0%; trimmed semi-fat pork with a mass fraction of adipose tissue from 30.0 to 50.0%; single-grade trimmed pork with a mass fraction of adipose tissue not exceeding 55.0%: trimmed sausage pork with a mass fraction of adipose tissue not exceeding 60.0%; trimmed fatty pork with a mass fraction of adipose tissue from 50.0 to 85.0%;

Pork cutlet meat with a mass fraction of adipose tissue not exceeding 35.0%;

Lamb in accordance with GOST 31777 and single-grade trimmed mutton obtained during its cutting with a mass fraction of connective and adipose tissue not exceeding 20.0%;

Lamb cutlet meat with a mass fraction of connective and adipose tissue no more than 20.0%;

Frozen trimmed meat blocks (beef, pork, lamb);

Raw fat beef, pork, mutton (subcutaneous and fat tail);

Melted animal fat food in accordance with GOST 25292;

Pork fat;

Poultry meat in accordance with GOST 21784. GOST 31473, GOST 31962 and boneless meat of legs, thighs and breast obtained during their cutting;

Wheat baking flour in accordance with GOST 26574. not lower than the first grade;

Soft wheat flour for pasta in accordance with GOST 12306, GOST 31491, first grade;

Flour of the second grade from durum wheat (durum) according to GOST 16439;

Durum wheat flour for pasta in accordance with GOST 12307, GOST 31463 ■ first grade;

Fresh onions in accordance with GOST 1723;

Dried onions in accordance with GOST 32065;

Quick-frozen onions;

Dried fried onions;

Fresh garlic in accordance with GOST 7977. GOST 27569;

Dried garlic in accordance with GOST 16729. GOST 32065;

Frozen minced garlic;

Garlic, canned with table salt;

Black or white pepper in accordance with GOST 29050;

Ground red pepper in accordance with GOST 29053;

Allspice according to GOST 29045;

Nutmeg in accordance with GOST 29S46;

Cardamom in accordance with GOST 29052;

Coriander in accordance with GOST 29055;

Dried greens:

Drinking water;

Edible table salt in accordance with GOST 13830. Evaporated or stone, cage, self-deposited, grinding N "0. No. 1 and No. 2. Not lower than the first grade;

Sugar * sand in accordance with GOST 21. GOST 31361;

Drinking milk in accordance with GOST 31450;

Skimmed milk powder in accordance with GOST 10970;

Edible chicken eggs in accordance with GOST 27583. GOST 31654;

Egg products in accordance with GOST 30363;

Sunflower oil in accordance with GOST 1129;

Nutritional supplements:

flour processing substances intended to improve the baking properties or color of flour (dough) in accordance with;

antioxidants: EZOO. E301. E306. E392. green tea extract.

4.4.2 It is allowed to use similar raw materials in terms of quality and safety and meeting the requirements set out in 4.3.1.

4.4.3 Used in the production of ravioli:

Raw materials of animal origin are subject to veterinary and sanitary examination and must comply with the requirements (1], and.and also the requirements established in the territory of the state that adopted the standard;

Drinking water in terms of safety indicators must comply with the requirements established by regulatory legal acts in force on the territory of the state that adopted the standard;

Other raw materials (ingredients) must comply with the requirements and (4). as well as the requirements established in the territory of the state that adopted the standard.

4.4.4 It is not allowed to use:

Meat of bulls, boars, rams;

Raw meat frozen more than once:

Raw meat in a frozen state with a shelf life: for beef - more than 6 months.

for pork, lamb, raw fat - more than 3 months. for poultry meat - more than 1 month.

Raw meat that has noticeably discolored on the surface;

Pork (including bacon) with signs of oxidative damage to adipose tissue (yellowing, salting, rancidity);

Contaminated crude fat that has changed color, with an off-odor.

4.5 Marking

4.5.1 Marking of consumer packaging - according to (1), TP TS 021/2011

Technical Regulations of the Customs Union "On food safety"

| 3] TRTS 033/2013

Technical Regulations of the Customs Union "On the safety of milk and dairy products"

TRTS 029/2012

Technical Regulations of the Customs Union "On the safety of food additives, flavorings and technological aids"

TR CU 022/2011

Technical Regulations of the Customs Union "Food products in terms of their labeling"

TR CU 005/2011

Technical Regulations of the Customs Union "On safety of packaging"

UDC 637.521.475: 006.354 MKS 67.120.10

Key words: frozen dumplings, semi-finished product in dough, category, mass fraction of minced meat, technical requirements. "Elite". aHovyazhy ". "Veal". "Eastern". "Russians". "Siberian". "Canteens". "Traditional". aHome ". "Sheep", "Hunting". "Pork". "Uralian". "Sabantuy"

Editor DA Mezinova Proofreader M.I. Pershina Computer layout E.K. Cousin

Signed for printing on 02/08/2016. Format 60x84 "/ *.

Uel. print l. 2.33. Circulation 54. For room 63.

Prepared on the basis of the electronic version provided by the developer of the standard

FSUE "STANDARTINFORM"

123995 Moscow. Granatny lane .. 4.

"Assigning a group in accordance with GOST 32921-2014" Products of the meat industry. The procedure for assigning a group.

d The Russian Federation has GOST R 54315-2011 “Cattle for slaughter. Beef and veal in carcasses, half carcasses and quarters. Technical conditions ".

In the Russian Federation, GOST R 52791-2007 “Canned milk products. Powdered milk. Technical conditions ".

The Russian Federation has GOST 31491-2012 “Soft wheat flour for pasta. Technical conditions ".

9 The Russian Federation has GOST 31463-2012 “Durum wheat fly for pasta. Technical conditions ".

9 In the Russian Federation, GOST R 54463-2011 “Containers made of cardboard and combined materials for food products. Technical conditions ".

"In the Russian Federation, GOST R 51574-2000" Food table salt. Specifications "is in force.

The Russian Federation has GOST 31463-2012 “Durum wheat flour for pasta. Technical conditions ".

The Russian Federation has GOST 32065-2013 “Dried vegetables. General technical conditions ".

In the Russian Federation, GOST R 54315-2011 “Cattle for slaughter. Beef and veal in carcasses, half carcasses and quarters. Technical conditions ".

’’ In the Russian Federation, GOST R 54675-2011 “Meat of geese (carcasses and their parts). Technical conditions ". GOST R 54S75-2012 “Guinea fowl meat (carcasses and parts thereof). Technical conditions ". GOST 31962-2013 “Chicken meat (chicken carcasses, broiler chickens and their parts). Specifications "and GOST 31473-2012" Turkey meat (carcasses and parts thereof). General technical conditions ".

The Russian Federation has GOST 31659-2012 (ISO 6579: 2002) “Food products. Method for detecting bacteria of the genus Salmonella ".

"* In the Russian Federation, GOST 21-94" Sugar-leook. Technical conditions "is in force.

2 The Russian Federation has GOST R 52189-2003 “Wheat flour. General technical conditions ".

° The Russian Federation has GOST R 55909-2013 “Fresh garlic. Technical conditions ". u The Russian Federation has GOST 31654-2012 “Edible hen eggs. Technical conditions ".

In the labeling, it is allowed to indicate the average values ​​of nutritional value indicators obtained by the manufacturer, taking into account the raw materials used and the production technology, while deviations from the actual values ​​of the indicators of protein, fat, carbohydrates should not exceed ± 2 g of energy value - no more than 15%. unless otherwise specified by the manufacturer.