GOST 29046-91

ГОСТ 29046-91

Ginger

Имбирь

Status: Not effective - Canceled in the Russian Federation. Registration information 1232-st dated 09/26/2016 (the official website of Rosstandart); IUS 5-2017

This standard applies to the spice - ginger, which represents the dried, peeled rhizomes of a tropical plant Zingiber officinale Rose (from the ginger family) used in the preparation of various food products.

Настоящий стандарт распространяется на пряность - имбирь, представляющую собой высушенные очищенные корневища тропического растения Zingiber officinale Rose (из семейства имбирных), применяемую при приготовлении различных продуктов питания

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Format: Electronic (pdf/doc)

Approved: USSR State Committee for Product Quality and Standards Management, 6/27/1991

SKU: RUSS16778

Price: $117.00

English keywords: seasoning; spices;



The Product is Contained in the Following Classifiers:

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.7 Tea industry products, food concentrates and enzymes »

ISO classifier » 67 PRODUCTION OF FOOD » 67.220 Spices and seasonings. Nutritional supplements » 67.220.10 Spices and seasonings »

National standards » 67 PRODUCTION OF FOOD » 67.220 Spices and seasonings. Nutritional supplements » 67.220.10 Spices and seasonings »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N5 Fruit and vegetable products » N55 Sauces. Spices. Seasonings »


The Document References:

GOST 26929-94: Raw material and food-stuffs. Preparation of samples. Decomposition of organic matters for analysis of toxic elements

GOST 26930-86: Raw material and food-stuff. Method for determination of arsenic

GOST 26932-86: Raw materials and food-stuffs. Methods for determination of lead

GOST 26933-86: Raw materials and food-stuffs. Methods for determination of cadmium

GOST 28750-90: Spices. Packing, marking, transportation and storage

GOST 28875-90: Spices. Acceptance and methods of analysis

SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products

The Document is Referenced By:

GOST 1084-2016: Herring and sardines from Pacific, spicy salted and pickled. Specification

GOST 1084-88: Spiced-salted and marinated herring

GOST 12161-2006: Сanned fish with vegetables in tomato sauce. Specifications

GOST 16978-99: Canned fish in tomato souse. Specifications

GOST 18077-2013: Canned food. Fruit sauces. Technical conditions

GOST 18222-2015: Sardine, sardinella and sardinops spiced-salted. Specifications

GOST 18223-2013: Mackerel and jack mackerel spice-salted. Specifications

GOST 20546-2006: Preserves of oceanic fish in spicy brine. Specifications

GOST 32341-2013: Peled, cisco and tugun spicy salted. Specifications

GOST 32801-2014: Canned chopped fish, minced and fricassee. Specifications

GOST 32807-2014: Anchovies and small herrings salted and spice-salted. Specifications

GOST 34161-2017: Meat and meat products. General requirements for the selection, training of tasters and the formation of the tasting committee

GOST 34189-2017: Capelin fatty salted and spiced salted. Technical conditions

GOST R 51025-97: Spicy salted tugun cieco and peeled (in barrels). Specifications

GOST R 55333-2012: Canned meat and vegetables. Specifications

GOST R 55336-2012: Canned paste meat. Specifications

GOST R 55367-2012: Brawns. Specifications

GOST R 55572-2013: Meat cans. General specifications

GOST R 56368-2015: Russian traditional drinks on the basis of natural raw materials. Specifications

KMS 955:2017: Foods series "Carats health" containing fiber. Specifications

PR 50.3.004-96: Rules for the certification of food products and food raw materials

Resolution 21: Rules for the certification of food products and food raw materials

STB 126-2011: Cooked sausages. General technical conditions

STB 196-2012: Half-smoked sausage products. General technical conditions. General technical conditions

STB 1996-2009: Products of smoked sausage and dry-cured salami. General technical conditions

STB 2190-2011: Soft cheese. General specifications

STB 736-2008: Processed cheese. General specifications

STB 954-94: Food concentrates. Semi-finished bakery products. General specifications

STB 971-2013: Liver sausages. General technical conditions

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