GOST 1084-88
ГОСТ 1084-88
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Spiced-salted and marinated herring
Сельди пряного посола и маринованные (бочковые)
Status: Not effective - Superseded. Registration information 1067-st from 09/07/2016 (the official website of Rosstandart); IUS 2-2017
The standard applies to spicy salted fish and pickled herring families: Azov-Black Sea herring (Don, Dnieper, Danube, Kerch) - Alosa pontica; Atlantic herring - Clupea harengus; White Sea herring - Clupea harengus pallasi; Caspian herring: potan - Alosa caspia; Brazhnikovskaya - Alosa brashnikovi; Caspian herring blackspine - Alosa kessleri kessleri; Pacific herring - Clupea harengus pallasi; Pacific Sardine (Iwasi) - Sardinops sagax melanosticta.
Стандарт распространяется на рыбу пряного посола и маринованную семейства сельдевых: сельдь азово-черноморскую (донскую, днепровскую, дунайскую, керченскую) - Alosa pontica; сельдь атлантическую - Clupea harengus; сельдь беломорскую - Clupea harengus pallasi; сельди каспийские: пузанок - Alosa caspia; бражниковскую - Alosa brashnikovi; сельдь каспийскую черноспинку - Alosa kessleri kessleri; сельдь тихоокеанскую - Clupea harengus pallasi; сардину тихоокеанскую (иваси) - Sardinops sagax melanosticta.
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Format: Electronic (pdf/doc)
Approved: USSR State Committee for Standards,
11/15/1988
SKU: RUSS18100
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 »
4.4.2 Products of fishing industry, seafood »
ISO classifier »
67 PRODUCTION OF FOOD »
67.120 Meat, meat products and other animal products »
67.120.30 Fish and fish products »
National standards »
67 PRODUCTION OF FOOD »
67.120 Meat, meat products and other animal products »
67.120.30 Fish and fish products »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N2 Fish and fish products »
N25 Salted fish and fish products »
National Standards for OKSTU »
PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES »
Herring of all types of processing »
The Document is Replaced With:
GOST 1084-2016: Herring and sardines from Pacific, spicy salted and pickled. Specification
As a Replacement Of:
GOST 1084-55: Herring Spicy and Pickled (in cask)
The Document References:
GOST 13356-84: Board boxes for products of fishery
GOST 1341-97: Vegetable parchment
GOST 13516-86: Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications
GOST 1368-2003: Fish. Length and mass
GOST 13830-97: Food common salt. General specifications
GOST 14192-96: Cargo marking
GOST 15846-2002: Production for transportation to the areas of Far North and similar regions. Packing, marking, transportation and storage
GOST 17594-81: Dry bay-leaves
GOST 1760-86: Greaseproof paper
GOST 18315-78: Anise. Industrial raw materials. Requirements for state purchase. Specifications
GOST 20055-90: Sweet calamus rhizome. Specifications
GOST 21570-76: Holy-grass
GOST 21-94: Granulated sugar
GOST 21947-76: Pressed hop. Specifications
GOST 23285-78: Packs unitized on flat pallets. Food products and glass containers
GOST 23768-94: Thrashed peppermint leaves. Specifications
GOST 24597-81: Unitized tared and piece goods cargoes. Main parameters and dimensions
GOST 26663-85: Transport packets. Formation by packaging means. General technical requirements
GOST 26668-85: Food-stuff and food additives. Preparation of sampling for microbiological analyses
GOST 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses
GOST 26670-91: Food products. Methods for cultivation of microorganisms
GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury
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 26931-86: Raw materials and food-stuffs. Method for determination of copper
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 26934-86: Raw materials and food-stuffs. Method for determination of zinc
GOST 2802-89: Fructus common juniper. Specifications
GOST 2874-82: Drinking water. Hygienic requirements and quality control
GOST 29045-91: Spices. Pimento or allspice. Specifications
GOST 29046-91: Ginger
GOST 29047-91: Clove
GOST 29048-91: Nutmeg
GOST 29049-91: Cinnamon
GOST 29050-91: Black and white pepper
GOST 29052-91: Cardamom
GOST 29055-91: Coriander
GOST 29056-91: Caraway seeds
GOST 30178-96: Raw material and food-stuffs. Atomic absorption method for determination of toxic elements
GOST 30518-97: Food products. Methods for detection and quantity determination of coliformes
GOST 30519-97: Food products. Method for detection of Salmonella
GOST 30538-97: Food-stuffs. Analysis of toxic elements by atomic-emission method
GOST 61-75: Reagents. Acetic acid. Specifications
GOST 6716-71: Rhizoma tormentillae. Tormentil rootstock
GOST 6968-76: Acetic acid produced
GOST 7630-96: Fish, marine mammals, marine invertebrates, algae and products of their processing. Labelling and packing
GOST 7631-85: Fish and products made of fish, marine mammals and invertebrates. Reception rules. Methods for determination of organoleptic characteristics. Sampling methods for laboratory tests
GOST 7636-85: Fish, marine mammals, invertebrates and products of their processing. Methods for analysis
GOST 814-96: Chilled fish
GOST 815-2004: Salted herrings. Specifications
GOST 8273-75: Packing paper
GOST 8777-80: Tight and slack wooden barrels
GOST R 50474-93: Food products. Methods for detection and quantity determination of coliforms
GOST R 50480-93: Food products. Method for detection of Salmonella
The Document is Referenced By:
GOST 32807-2014: Anchovies and small herrings salted and spice-salted. Specifications
GOST 7453-86: Preserves from dressed fish
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
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