GOST 19327-84
ГОСТ 19327-84
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Food concentrates. First and main lunch courses
Концентраты пищевые. Первые и вторые обеденные блюда
Status: Effective - Supersedes. The limitation of effectiveness has been lifted: Protocol No. 5-94 of the IGU dated 05.17.94 (IUS 11-12-1994)
The standard applies to food concentrates of the first and second dinner dishes, which are various mixtures of pre-prepared products without fat or with fat, without adding or with the addition of meat, mushrooms, smoked meats, milk, sugar, dried fruits, spices, hydrolyzates, sodium gluminate and others. food dressers produced in bulk or briquetted form.
Стандарт распространяется на пищевые концентраты первых и вторых обеденных блюд, представляющие собой различные смеси предварительно подготовленных продуктов без жира или с жиром, без добавления или с добавлением мяса, грибов, копченостей, молока, сахара, сушеных фруктов, пряностей, гидролизатов, глумината натрия и других обогатителей пищи, выпускаемые в насыпном или брикетированном виде.
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Format: Electronic (pdf/doc)
Approved: USSR State Committee for Standards,
11/28/1984
SKU: RUSS19719
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 »
67.060 Cereals, legumes and their processed products »
National standards »
67 PRODUCTION OF FOOD »
67.060 Cereals, legumes and their processed products »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N3 Flour and cereal products and bakery products »
N33 Groat Concentrates »
National Standards for OKSTU »
FOOD INDUSTRY PRODUCTS »
First and second courses - food concentrates »
The Document References:
GOST 10970-87: Nonfat dry milk
GOST 12306-66: Macaroni soft glassy wheat flour
GOST 12307-66: Macaroni hard (durum) wheat flour
GOST 1349-85: Dry cream
GOST 13830-97: Food common salt. General specifications
GOST 14176-69: Corn flour
GOST 15113.0-77: Food concentrates. Rules of acceptance, sampling and preparation of samples
GOST 15113.1-77: Food concentrates. Methods for determination of packing quality, net and volume weight, separate components mass fraction, particle size of certain types of product and milling grade
GOST 15113.2-77: Food concentrates. Methods for determination of impurities content and contamination of cereal reserves with pests
GOST 15113.3-77: Food concentrates. Methods for determination of organoleptic properties, preparedness of concentrates for using and evaluation of suspension dispersity
GOST 15113.4-77: Food concentrates. Methods for determination of moisture
GOST 15113.9-77: Food concentrates. Methods for determination of fat
GOST 16594-85: Uncooked smoked pork products
GOST 16599-71: Vanillin. Specifications
GOST 16729-71: Dried garlic. Specifications
GOST 16730-71: Dried green peas
GOST 16731-71: Dried white roots of parsleys, celery and parsnip
GOST 16732-71: Dried greens of parsley, celery and fennel. Specifications
GOST 17594-81: Dry bay-leaves
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 19934-74: General-duty unit for quick-changeable die sets of dies for die casting. Design and dimensions
GOST 21149-93: Oat flakes
GOST 2156-76: Sodium bicarbonate. Technical conditions
GOST 21-94: Granulated sugar
GOST 24104-2001: Laboratory scales. General technical requirements
GOST 24104-88: General purpose and reference laboratory balances
GOST 24508-80: Food concentrates. Packing, marking, transportation and storage
GOST 25292-82: Rendered edible animal fats
GOST 26574-85: Wheat bakery flour
GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury
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 276-60: Wheat groats
GOST 28414-89: Cookery, confectionery and bakery fats
GOST 28432-90: Dried potatoes. Specifications
GOST 28501-90: Dried stone fruits
GOST 28502-90: Dried pome fruits
GOST 2874-82: Drinking water. Hygienic requirements and quality control
GOST 29045-91: Spices. Pimento or allspice. Specifications
GOST 29048-91: Nutmeg
GOST 29050-91: Black and white pepper
GOST 29052-91: Cardamom
GOST 29055-91: Coriander
GOST 29056-91: Caraway seeds
GOST 3034-75: Oat groats
GOST 30363-96: Egg products. General specifications
GOST 3343-89: Concentrated tomato products
GOST 3898-56: Deodorized soya flour. Specifications
GOST 4495-87: Whole dry milk
GOST 5550-74: Buckwheat groats
GOST 572-60: Polished millet groats
GOST 5784-60: Barley groats. Specifications
GOST 6002-69: Corn groats. Specifications
GOST 6201-68: Shelled (hulled) peas
GOST 6292-93: Rice groats
GOST 6882-88: Dried grapes
GOST 7022-97: Manna groats
GOST 7586-71: Dried white head cabbage.
GOST 7587-71: Dried onion
GOST 7588-71: Dried carrots
GOST 7589-71: Dried red beet
GOST 7697-82: Corn starch
GOST 7699-78: Potato starch
GOST 7758-75: Bean for human consumption
GOST 875-92: Pasta
GOST 908-79: Citric acid for use in food-stuffs. Specifications
GOST R 51232-98: Drinking water. General requirements for organization and quality control methods
GOST R 51574-2000: Food common salt. Specifications
SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products
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 R 50847-96: Dry food concentrates of instant first and second dishes. 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
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