GOST 7694-71
ГОСТ 7694-71
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Fruit and berry pickles
Консервы маринады плодовые и ягодные
Status: Not effective - Superseded. Information about the registration of 1877-st dated 11/19/2015 (the official website of Rosstandart); see IUS 7-2016
The standard applies to canned food made from fresh or frozen fruits and berries of the same type or a mixture of different types of fruits and berries (assorted), filled with marinade, packed in containers, hermetically sealed and pasteurized or sterilized.
Стандарт распространяется на консервы, приготовленные из свежих или замороженных плодов и ягод одного вида или смеси различных видов плодов и ягод (ассорти), залитых маринадной заливкой, фасованных в тару, герметически укупоренные и пастеризованные или стерилизованные.
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Format: Electronic (pdf/doc)
Approved: USSR State Committee for Standards,
3/16/1971
SKU: RUSS18235
The Product is Contained in the Following Classifiers:
Evidence base (TR CU, Technical Regulation of the Customs Union) »
021/2011 TR CU. About food safety »
Regulations and standards (to ТР ТС ТС 021/2011) »
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.4 Testing and control of food products »
4.4.3 Products of canning and vegetable drying industry »
ISO classifier »
67 PRODUCTION OF FOOD »
67.080 Fruits. Vegetables »
67.080.10 Fruits and their products »
National standards »
67 PRODUCTION OF FOOD »
67.080 Fruits. Vegetables »
67.080.10 Fruits and their products »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N5 Fruit and vegetable products »
N52 Marinated and salted berries, fruits, vegetables and mushrooms »
National Standards for OKSTU »
FOOD INDUSTRY PRODUCTS »
Canned fruits and berries (fruit) »
The Document is Replaced With:
GOST 7694-2015: Canned food. Marinades are fruit. General technical conditions
As a Replacement Of:
GOST 7694-55: Fruit and berry marinades
The Document References:
GOST 10444.11-89: Food products. Methods for determination of the lactic acid bacteria
GOST 10444.12-88: Food products. Method for determination of yeast and mould
GOST 10444.15-94: Food products. Methods for determination quantity of mesophilic aerobes and facultative anaerobes
GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis
GOST 10444.2-75: Canned foods. Methods for microbiological examination. Detection of coagulase-positive staphylococcus
GOST 10444.7-86: Food products. Methods of detection of botulinum toxins and Clostridium botulinum
GOST 10444.8-88: Food products. Method for determination of Bacillus cereus
GOST 10444.9-88: Food products. Method for determination of Clostridium perfringens
GOST 13799-81: Canned fruit, berry, vegetable and mushroom produce. Packing, marking, transportation and storage
GOST 16524-70: Fresh cornel
GOST 21713-76: Fresh pears of late ripening terms
GOST 21714-76: Fresh pears of early ripening
GOST 21920-76: Fresh large-fruited plums and cherry-plums
GOST 21921-76: Fresh cherries
GOST 21922-76: Fresh sweet cherries. Specifications
GOST 21-94: Granulated sugar
GOST 25555.1-82: Fruit and vegetable products. Method for determination of volatile acidity
GOST 25555.3-82: Fruit and vegetable products. Methods for determination of mineral impurities
GOST 25896-83: Fresh table grapes
GOST 26313-84: Products of fruit and vegetable processing. Acceptance rules and methods of sampling
GOST 26323-84: Products of prepared fruits and vegetables. Methods for determination of vegetable admixtures
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 26671-85: Fruit and vegetable products, canned meat and meat-and-vegetable products. Preparation of samples for laboratory analyses
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 26935-86: Canned food stuffs. Method for determination of tin
GOST 27572-87: Fresh apples for processing. Specifications
GOST 28038-89: Fruit and vegetable products. Methods for determination of mycotoxin patulin
GOST 28562-90: Fruit and vegetable products. Refractometric method for determination of soluble dry substances content
GOST 2874-82: Drinking water. Hygienic requirements and quality control
GOST 30425-97: Canned foods. Method for determination of commercial sterility
GOST 490-2006: Lactic acid for use in foodstuffs. Specifications
GOST 5717.2-2003: Glass jars canned food. Basic parameters and dimensions
GOST 5981-88: Tins for preserved food
GOST 61-75: Reagents. Acetic acid. Specifications
GOST 6829-89: Fresh black currants
GOST 6830-89: Fresh gooseberries
GOST 6968-76: Acetic acid produced
GOST 8756.1-79: Canned food products. Methods for determination of organoleptic characteristics, net mass or volume and components fraction of total mass
GOST 8756.18-70: Canned food products. Methods for determination of appearance, tightness of package and inner surface condition of metallic package
The Document is Referenced By:
GOST 7453-86: Preserves from dressed fish
Resolution 21: Rules for the certification of food products and food raw materials
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