GOST 1633-73

ГОСТ 1633-73

Vegetable pickles

Маринады овощные

Status: Not effective - Canceled in the Russian Federation. IUS 5-2006

The standard applies to marinades made from fresh vegetables or pre-pickled whole tomatoes and cucumbers, whole or sliced, or from a mixture of whole or sliced vegetables - assorted with or without vegetable oil, packed in glass or metal containers filled with marinade, hermetically capped, sterilized or pasteurized. The standard establishes requirements for vegetable marinades produced for the needs of the national economy and for export.

Стандарт распространяется на маринады, изготовленные из свежих овощей или предварительно засоленных целых томатов и огурцов, целых или нарезанных, либо из смеси целых или нарезанных овощей - ассорти с добавлением растительного масла или без него, фасованные в стеклянную или металлическую тару, залитые маринадной заливкой, герметически укупоренные, стерилизованные или пастеризованные. Стандарт устанавливает требования к овощным маринадам, изготовляемым для нужд народного хозяйства и для экспорта.

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Format: Electronic (pdf/doc)

Approved: State Committee of Standards of the Council of Ministers of the USSR, 1/5/1973

SKU: RUSS18847

Price: $279.00




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 » 4.4.3 Products of canning and vegetable drying industry »

ISO classifier » 67 PRODUCTION OF FOOD » 67.080 Fruits. Vegetables » 67.080.20 Vegetables and their products »

National standards » 67 PRODUCTION OF FOOD » 67.080 Fruits. Vegetables » 67.080.20 Vegetables 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 vegetables (without juices and canned tomatoes) »


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 1128-75: Refined cotton-seed oil

GOST 1129-73: Sunflower oil. Specifications

GOST 13799-81: Canned fruit, berry, vegetable and mushroom produce. Packing, marking, transportation and storage

GOST 13830-91: Edible salt

GOST 13907-86: Fresh eggplants

GOST 13908-68: Fresh sweet pepper

GOST 14260-89: Fruits of pepper. Specifications

GOST 15842-90: Canned green peas

GOST 16732-71: Dried greens of parsley, celery and fennel. Specifications

GOST 1721-85: Fresh food garden carrot for supply and delivery. Specifications

GOST 1722-85: Fresh food red beet for supply and delivery. Specifications

GOST 1723-86: Fresh onions for supper and delivery. Specification

GOST 1724-85: Fresh white head cabbage for supply and delivery. Specifications

GOST 1725-85: Fresh tomatoes

GOST 1726-85: Fresh cucumbers

GOST 17594-81: Dry bay-leaves

GOST 18315-78: Anise. Industrial raw materials. Requirements for state purchase. Specifications

GOST 19215-73: Fresh cranberries

GOST 21122-75: Fresh late apples

GOST 21-94: Granulated sugar

GOST 25555.0-82: Fruit and vegetable products. Methods for determination of titratable acidity

GOST 25555.3-82: Fruit and vegetable products. Methods for determination of mineral impurities

GOST 26181-84: Fruit and vegetable products. Methods for determination of sorbic acid

GOST 26183-84: Fruit and vegetable processed products, canned meat and meat-vegetable mixtures. Method for determination of fat

GOST 26186-84: Fruit and vegetable products, meat and meat-vegetable cans. Methods for determination of chloride content

GOST 26313-84: Products of fruit and vegetable processing. Acceptance rules and methods of sampling

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 26929-86: 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 28561-90: Fruit and vegetable products. Methods for determination of total solids or moisture

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 5312-90: Fresh green peas for conservation. Specifications

GOST 5717-91: Jars for preserved food

GOST 5981-88: Tins for preserved food

GOST 61-75: Reagents. Acetic acid. Specifications

GOST 656-79: Natural fruit and berry juices

GOST 6968-76: Acetic acid produced

GOST 7180-73: Pickled cucumbers

GOST 7181-73: Pickled tomatoes

GOST 7967-87: Fresh red cabbage

GOST 7968-89: Fresh cauliflower

GOST 7975-68: Fresh pumpkins

GOST 7977-67: Fresh garlic. Specifications

GOST 8756.13-87: Fruit and vegetable products. Methods for determination of sugars

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

GOST 8756.21-89: Products of fruit and vegetable processing. Methods for determination of fat

GOST 8756.9-78: Fruit and vegetable products. Method for determining residue quantity in fruit juices and extracts

The Document is Referenced By:

Decision 236: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, through the application of which on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On food safety" (TR CU 021/2011), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurements, including rules from

GOST 34188-2017: Preserved fish from sliced fish in sauce or pouring. Technical conditions

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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