Champignon is a genus of agaric mushrooms of the Champignon family. Mushrooms grow mainly on moist, manured soils. There are champignons growing in open spaces, fields, or forest edges.

Mushrooms are most common in the forest-steppe and steppe regions of Eurasia, the steppes of Asia, the meadows of Australia and open places in Africa. Champignon is one of the first mushrooms to be cultivated.

To date, the technology of growing champignons has reached almost complete automatism. Mushrooms are grown in open ground, greenhouses, basements, greenhouses and sheds. Sometimes in our latitudes they get 2 crops a year: spring-summer and summer-autumn.

Mushrooms can be grown all year round, if the basement is specially equipped with a ventilation system and maintaining a constant temperature (it should not be too warm or very cold there).

Champignon contains 88-92% water, valuable proteins, carbohydrates, organic acids, minerals and vitamins: PP (nicotinic acid), E, ​​D, B vitamins, iron, phosphorus, potassium and zinc, useful for the body's immune system .

Industrial canning of champignons

Mushrooms delivered to enterprises must be whole, fresh, and firm. The more the raw material meets the specified conditions, the higher the quality of the finished product. In addition, the quality of raw materials plays a decisive role in the smooth running of production processes.

Mushrooms entering the enterprises must be pre-sorted during their harvesting. Whole champignons are sent for conservation, broken ones are isolated in a separate batch and processed in other ways: mushroom powder, pate, etc. are made. It is unacceptable for industrial processing of champignons affected by worms or insects.

When preserving mushrooms by sterilization, the tightness of the packaging of the finished product plays a decisive role. Usually, tin or glass containers are used for packaging. Recently, tin cans made of tinplate have been widely used in the canning industry. Industrial conservation of mushrooms by sterilization consists of the following successive operations: collection, transportation, sorting, cutting, calibrating, washing, blanching, cooling, bleaching, filling, packaging, sterilization.

Collection, transportation and sorting of champignons are carried out regardless of the type of canning. The main thing is the high quality indicators of incoming raw materials. Pruning mushrooms is an operation characteristic of their preservation by sterilization in its entirety. Using a small knife, cut off the bottom of the stem, while removing the damaged parts of the stem and cap. Simultaneously with cutting, a preliminary sorting is carried out.

Mushrooms are sorted according to their type, size, suitability. Manual calibration of champignons is carried out on a rotating stainless steel cylindrical drum with calibration holes of various diameters. With machine sorting, the calibration is carried out in two stages, which increases the productivity of the calibration machine.

Mushrooms delivered for processing contain a significant amount of earth. In this regard, washing mushrooms requires a large amount of water. Different types of washing machines are used: brush washing machine, fan washing machine and threshold washing machine.

After washing and straining, the mushrooms are blanched. The blanching process consists in briefly heating raw mushrooms with hot water or direct steam. This operation facilitates the subsequent canning process and ensures the preservation of the taste of the finished product. Mushrooms are blanched in hot water at 91-100°C for 5-7 minutes.

Immediately after blanching, the mushrooms must be cooled in water to a temperature of 25-30 ° C for 1-2 minutes. Such a rapid cooling of the mushrooms ensures a high quality of the product, since further heat exposure leads to negative changes. Blanched champignons are cooled in cooling sections using plenty of water.

Champignon bleaching is an operation that improves the quality of the finished product. It is typical for the preservation of champignons by sterilization and is carried out almost simultaneously with blanching. Although some mushroom bleaching operations precede blanching, the process is completed at the same time as blanching. Mushroom bleaching is carried out in two ways - natural and artificial. Natural whitening of champignons consists in their preliminary fermentation. Artificial bleaching of champignons is carried out using sulfurous acid.

Next, the champignons are placed in tin or glass jars. Before filling, the jars are washed with warm water and steamed. Jars filled with mushrooms are immediately filled with hot filling. Its composition: 1% saline solution with the addition of 0.1% citric acid. The filling is made by boiling salt with citric acid to a boil, after which it is necessary to remove the foam and strain. Filling is done automatically, however, it is necessary to carefully control the presence of air bubbles between the mushrooms.

After pouring, air is removed from the unclosed canning package and the product in it. This operation is carried out immediately before the hermetic closing. Air separation is carried out in several ways: 1) by hot topping up (80-90 ° C) cans filled with mushrooms; 2) by heating filled but not yet closed cans to 90-100°C in special apparatuses; 3) by evacuating air from packed cans using a vacuum or by injecting highly heated steam under the lid.

After evacuation of the air, the jars are immediately closed, which ensures complete tightness of the package both during sterilization and after, during storage. Sterilization is performed for long-term storage of mushrooms without any significant changes. During sterilization, all vegetative and most of the spore-bearing microorganisms are destroyed. The process of sterilization of champignons takes place at 118 -121 ° C.

After the end of sterilization, the packages are cooled to a temperature of 37-40 ° C. The quality of canned champignons depends on the cooling rate, since further heat damages the upper, delicate structure of the mushrooms. Cooled sterilized mushrooms are stored in a cool dry room at a temperature of 5-8 ° C.

After the expiration of the explosive period, which lasts about 15 days, canned champignons are labeled and delivered to trade organizations.

FEDERAL AGENCY FOR TECHNICAL REGULATION AND METROLOGY

NATIONAL

STANDARD

RUSSIAN

FEDERATION

canned food

MUSHROOMS PICKLED, SALTED AND BOILED

General specifications

Official edition

SSHTSMGPM1fP|M

Foreword

The goals and principles of standardization in the Russian Federation are established by the Federal Law of December 27, 2002 No. 184-FZ "On Technical Regulation", and the rules for the application of national standards of the Russian Federation - GOST R 1.0-2004 "Standardization in the Russian Federation. Basic Provisions»

About the standard

1 DEVELOPED by the State Scientific Institution All-Russian Research Institute of the Canning and Vegetable-Drying Industry of the Russian Academy of Agricultural Sciences (GNU VNIIKOP of the Russian Agricultural Academy)

2 INTRODUCED by the Technical Committee for Standardization TC 93 "Fruit, Vegetable and Mushroom Processing Products"

3 APPROVED AND INTRODUCED BY Order No. 836-st of December 13, 2011 of the Federal Agency for Technical Regulation and Metrology

4 INTRODUCED FOR THE FIRST TIME

Information about changes to this standard is published in the annually published information index *National Standards, and the text of the changes and amendments is published monthly in the information index National Standards. In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly published information index "National Standards". Relevant information, notification and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology and the Internet

© Standartinform. 2013

This standard cannot be fully or partially reproduced, replicated and distributed as an official publication without the permission of the Federal Agency for Technical Regulation and Metrology

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

canned food

MARINATED MUSHROOMS. SALTED AND BOILED

General specifications

canned food. Vinegar pickled, salted and boiled mushrooms. General specifications

Introduction date - 2013-01-01

1 area of ​​use

This standard applies to pickled, salted and boiled canned mushrooms prepared with or without salt, seasonings and spices, food acids from fresh or prepared for further processing mushrooms (hereinafter referred to as canned mushrooms).

The safety requirements are set out in 5.2.4.5.2.5. quality requirements - in 5.2.1 - 5.2.3, for marking - in 5.5.

2 Normative references

This standard uses normative references to the following standards:

GOST R 51074-2003 Food products. Information for the consumer. General requirements GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc) GOST R 51574-2000 Edible table salt. Specifications

GOST R 51766-2001 Food raw materials and products. Atomic absorption method for the determination of arsenic

GOST R 51962-2002 Food products and food raw materials. Stripping-volt-amperometric method for determining the mass concentration of arsenic

GOST R 52101-2003 Vinegars from food raw materials. General specifications GOST R 52467-2005 Processed fruits, vegetables and mushrooms. Terms and definitions GOST R 53959-2010 Processed products of fruits, vegetables and mushrooms. Packaging, marking, transportation and storage

GOST R 54004-2010 Food products. Sampling methods for microbiological testing

GOST R 54015-2010 Food products. Sampling method for the determination of strontium Sr-90 and cesium Cs-137

GOST R 54016-2010 Food products. Method for determining the content of cesium Cs-137

GOST R 54017-2010 Food products. Method for determining the content of strontium Sr-90

GOST 21-94 Sugar-sand. Specifications

GOST 490-2006 Food lactic acid. Specifications

GOST 906-2004 Food grade citric acid monohydrate. Specifications

GOST 5717.2-2003 Glass jars for canning. Main parameters and dimensions

GOST 5981-88 Metal cans for canned food. Specifications

GOST 6968-76 Wood-chemical acetic acid. Specifications

GOST 7977-87 Fresh garlic harvested and supplied. Specifications

Official edition

GOST 8756.1-79 Canned food products. Methods for determining organoleptic indicators, net weight or volume and mass fraction of constituents

GOST 8756.18-70 Canned food products. Method for determining the appearance, tightness of containers and the state of the inner surface of metal containers GOST 14192-96 Marking of goods

GOST 14260-89 Capsicum fruits. Specifications GOST 17594-81 Dry bay leaf. Specifications

GOST 25555.0-82 Fruit and vegetable processing products. Methods for determining titratable acidity

GOST 25555.3-82 Fruit and vegetable processing products. Methods for determining mineral impurities

GOST 25749-2005 Metal screw caps. General specifications GOST 26186-84 Processed products of fruits and vegetables, canned meat and meat and vegetables. Methods for the determination of chlorides

GOST 26313-84 Processed products of fruits and vegetables. Acceptance rules, selection methods

GOST 26323-84 Fruit and vegetable processing products. Methods for determining the content of impurities of vegetable origin

GOST 26669-85 Food and flavor products. Sample preparation for microbiological analysis

GOST 26670-91 Food products. Methods for cultivating microorganisms GOST 26671-85 Processed products of fruits and vegetables, canned meat and meat and vegetables. Sample preparation for laboratory analysis

GOST 26927-86 Food raw materials and products. Methods for determination of mercury GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86 Food raw materials and products. Method for determination of arsenic GOST 26932-86 Raw materials and food products. Lead determination methods GOST 26933-86 Food raw materials and products. Methods for determination of cadmium GOST 26935-86 Canned food products. Method for determination of tin GOST 29045-91 Spices. Fragrant pepper. Specifications GOST 29047-91 Spices. Carnation. Specifications GOST 29049-91 Spices. Cinnamon. Specifications GOST 29050-91 Spices. Pepper black and white. Specifications GOST 30178-96 Raw materials and food products. Atomic absorption method for the determination of toxic elements

GOST 30349-96 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organochlorine pesticides

GOST 30425-97 Canned food. Method for determining industrial sterility GOST 30538-97 Food products. Method for determination of toxic elements by atomic emission method

GOST 30710-2001 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organophosphate pesticides

Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annually published information index "National Standards", which was published as of January 1 of the current year , and according to the corresponding monthly published information signs published in the current year. If the reference standard is replaced (modified), then when using this standard, you should be guided by the replacing (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.

3 Terms and definitions

This standard uses the terms according to GOST R 52467.

4 Classification

4.1 Canned mushrooms, depending on the technology, are classified as pickled. decoction> new and salty; whole or cut. Characteristic features of fungi are given in Appendix A.

4.2 Canned food is made from the following types of mushrooms; marinated:

White mushrooms.

Legs of porcini mushrooms.

Oyster mushrooms are ordinary.

White waves (whites),

Waves are pink.

Black mushrooms (nigella),

Zelenki (greenfinch),

Kozlyaki (lattices),

Chanterelles are common.

Butter (peeled and unpeeled).

Mokhoviki.

Autumn mushrooms.

Aspen mushrooms.

Boletus.

Polish mushroom.

Shod rows (matsutaki).

Rows gray,

Serushki.

Bbw.

Champignon; boiled:

White mushrooms.

Legs of porcini mushrooms.

Oyster mushrooms are ordinary.

Waves are pink.

Gorkushki.

Milk mushrooms are black (nigella).

Zelenki (greenfinch).

Kozlyaki (lattices),

Chanterelles are common.

Butter (peeled and unpeeled),

Mokhoviki.

Autumn mushrooms.

Boletus.

Black boots.

Aspen mushrooms.

Redheads are common.

Shod rows (matsutaki).

The rows are grey.

Serushki,

Violinists.

Russula.

Bbw.

Champignon;

Oyster mushrooms are ordinary.

White waves (whites),

Waves are pink.

Smoothies (common milkers),

Gorkushki.

Milk mushrooms are black (nigella).

Zelenki (greenfinch),

Rubella (milky sweetish).

Chanterelles are common.

Black boots.

The rows are grey.

Redheads are common,

Serushki,

Violinists,

Russula.

Bbw.

4.3 Depending on the quality and size indicators, canned mushrooms are made in the “Extra” category and without a category designation (cut mushrooms).

5 Technical requirements

5.1 Canned mushrooms must comply with the requirements of this standard, be developed according to the technological instructions for their production and the recipe for canned food of specific types and names in compliance with the requirements established by the regulatory legal acts of the Russian Federation *.

5.2 Characteristics

5.2.1 Mushroom preserves must conform to the dimensions in the longest linear dimension. given in table 1.

Table 1

* Before the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of the federal executive authorities. (2).

End of table 1

5.2.2 Requirements for organoleptic characteristics of canned mushrooms are given in Table 2.

table 2

Note - The amount of allowable deviations for the category "Extra" is not more than 20%. without category - no more than 30%.

5.2.3 Requirements for the physical and chemical parameters of canned mushrooms are given in Table 3.

Table 3

5.2.5 Microbiological indicators of canned mushrooms should not exceed the norms established by regulatory legal acts of the Russian Federation.

5.3 Requirements for raw materials

5.3.1 For the manufacture of canned mushrooms, the following types of raw materials are used:

Mushrooms are fresh, healthy, whole, clean, without wormholes, cleaned of sand, earth, forest debris, disassembled by type, with cut legs, corresponding to:

Pickled, salted and boiled mushrooms for industrial processing;

Food table salt according to GOST R 51574;

Acetic acid according to GOST 6968;

Citric acid monohydrate according to GOST 908;

Vinegars from food raw materials in accordance with GOST R 52101;

Food lactic acid according to GOST 490:

Fresh garlic according to GOST 7977;

Bay leaf according to GOST 17594;

Capsicum fruits according to GOST 14260;

Pepper black and white according to GOST 29050:

Allspice according to GOST 29045:

Cinnamon according to GOST 29049:

Carnation according to GOST 29047.

Mustard seed:

Sugar-sand according to GOST 21:

Drinking water according to . not containing in 100 cm 3 spores of mesophilic cpostridium.

5.3.2 Raw materials used in the production of canned mushrooms, in terms of safety, must comply with the requirements established by the regulatory legal acts of the Russian Federation.

It is allowed to use other domestic and imported raw materials with characteristics not lower than those specified in 5.3.1.

5.4 Packaging

5.4.1 Packaging - according to GOST R 53959 with the following additions;

5.4.1.1 Canned mushrooms are packed in hermetically sealed consumer containers and packed in shipping containers.

5.4.1.2 Consumer and transport packaging and closures must ensure the safety of products and their compliance with the requirements of this standard throughout the entire shelf life, subject to the conditions of transportation and storage.

It is allowed to use imported containers and closures approved for use in the food industry.

5.4.2 The net weight of the product in one packaging unit must correspond to the nominal weight indicated in the labeling of the product in the transport container, taking into account allowable deviations.

Limits of permissible deviations of the net weight of the product in one packaging unit from the nominal - according to GOST R 53959.

5.5 Marking

5.5.1 Labeling of the product in consumer packaging - in accordance with GOST R 51074 and GOST R 53959. Nutritional value - in accordance with Appendix B.

5.5.2 Transport marking - according to GOST R 53959 and GOST 14192.

5.5.3 Paints and adhesives used for marking and labeling containers must be approved for food contact.

6 Acceptance rules

6.1 Acceptance rules - according to GOST 26313.

Canned goods are accepted in batches. A batch is any number of packaging units manufactured by an enterprise in one shift, identically packaged, accompanied by shipping documentation that ensures product traceability.

6.2 Control of organoleptic, physical and chemical indicators, net weight, quality of packaging and labeling is carried out for each batch of canned food.

6.3 Control of the content of toxic elements, pesticides and radionuclides in canned mushrooms is carried out at intervals specified in the production control program.

6.4 Microbiological quality control of canned mushrooms is carried out in accordance with the requirements (5).

7 Methods of analysis

7.1 Sampling for the determination of organoleptic and physico-chemical parameters - in accordance with GOST 26313, sample preparation for testing - in accordance with GOST 26671, mineralization of samples for the determination of toxic elements - in accordance with GOST 26929. Sampling and preparation of samples for the determination of radionuclides - in accordance with GOST R 54015.

7.2 Determination of organoleptic indicators (see 5.2.1. table 1) - according to GOST 8756.1. container tightness - according to GOST 8756.18.

7.3 Determination of physico-chemical parameters (see 5.2.2) is carried out:

Mass fraction of mushrooms - according to GOST 8756.1;

Mass fraction of chlorides - according to GOST 26186;

Mass fraction of titratable acids - according to GOST 25555.0;

Mass fraction of mineral impurities - according to GOST 25555.3;

Mass fraction of impurities of plant origin - according to GOST 26323;

Foreign impurities - visually.

7.4 Determination of toxic elements - according to GOST 26927, GOST 26930, GOST 26932. GOST 26933. GOST 26935. GOST 30178. GOST 30538. GOST R 51301. GOST R 51766. GOST R 51962.

7.5 Determination of pesticides - according to GOST 30349. GOST 30710.

7.6 Determination of radionuclides - according to GOST R 54016. GOST R 54017.

7.7 Sampling methods for microbiological analyzes - according to GOST R 54004. sample preparation - according to GOST 26669. cultivation of microorganisms and processing of results - according to GOST 26670.

7.8 Microbiological analyzes to confirm industrial sterility - according to GOST 30425.

8 Transport and storage

8.1 Transportation rules and storage conditions for canned mushrooms - according to GOST R 53959.

8.2 The shelf life of canned mushrooms is set by the manufacturer, indicating the storage conditions (recommended storage conditions and shelf life during which canned food retains its quality are given in Appendix D).

Characteristic features of mushrooms

White mushroom (Boletus edulis): the cap is smooth, slightly wrinkled: the color is from light brown to chestnut-brown. The pulp is dense, the taste is nutty. The tubular layer is white or yellowish, the stem is tuberous, with a mesh pattern. reticulum white or light brownish, convex. The hat in the marinade is orange-yellow.

Valui (Russula foetens): hemispherical cap. then flat-convex, with a strongly ribbed margin, mucous. dirty-yellow-brown. The pulp is white, bitter. The plates are yellowish, with brown spots and liquid droplets. After processing, the hat is grayish-brown, the plates with brown spots.

Oyster mushroom (Pleurotus ostveatus Kumm): the cap is convex or wide funnel-shaped, as a rule. eccentric from dark brown to light gray. Plasgieis are white, running on a leg. The pulp is white, elastic, harsh with age. After processing, the fruit bodies acquire a color from light gray to dark gray.

Pink volnushka (Lactarius torminosus): funnel-shaped hat, with a fluffy edge wrapped down, pink. with darker concentric zones. The pulp is white. The milky juice is white, caustic. The plates are yellowish-pink. Leg reddish-pink. In the processed form, the hat is flesh-colored or brownish-pink, with lighter flesh and plates.

White volnushka (whitefish) (Lactanus pubences): vorokkovidny hat. with fluffy edge turned down, creamy white, without zones. The pulp is white. The milky juice is white, caustic. The plates are white or cream. The leg is white. When salted, the hat is light brown.

Smooth (common milkweed) (Lactarius trivialus): the hat is flat-deep. mucous, dirty-pinkish-brown. with more dark spots and poorly visible areas. The pulp is whitish. The milky juice is white, slowly becoming greenish-yellow in air, caustic. The plates are pinkish-cream, with rusty spots. The leg is mucous, grayish-yellowish. When salted, the cap is intensely yellow or brown-yellow, with darker spots.

Bitter (Lactarius rufus): the cap is flat-convex. tubercle, dark red-brown. The flesh is pale. The milky juice is white, caustic. The plates are reddish-brown. Leg of the same color with a hat. In the processed form, the cap is dark chestnut brown, with lighter flesh and plates.

Black breast (nigella) (Lactarius necator): a wide-shaped hat, with a hairy edge wrapped down. gmphaya. greenish-black-brown, with slightly visible concentric zones. The flesh is whitish, turns brown at the break. The milky juice is white, caustic. The plates are whitish, later darkening. Leg with deep spots. When salted, the hat is black-brown, with a cherry tint.

Zelenka (greenfinch) (Trichotoma Ravovirens): the hat is convex, then flat, sticky, yellowish-greenish. Leg of the same color with a cap, longitudinally fibrous. Mzhot yellowish. The plates are greenish-yellowish. After processing, the hat is olive or brown-yellow.

Goat (lattice) (Suiilus bovines): the hat is convex, then flat, slimy, orange-brown. The flesh is brown, slightly reddening at the break. The tubules are dirty yellow or olive brown. The leg is yellowish. The whole mushroom after processing becomes olive-brown.

Rubella (sweet milkweed) (Lactarius subdulus): the hat is flat-convex, with a tubercle, dark red. The flesh is reddish. The milky juice is watery white, non-edible. The plates are creamy yellowish. Leg reddish-brown. In the processed form, the cap has a more brown color than in the fresh state.

Common chanterelle (Canthareltus cibarius): the hat is flat, then wide-eoromhovidny. yellow. The flesh is yellowish, rubbery. The folds are thick, yellow, descending. The leg is yellowish. After processing, the color of the cap, pulp and folds is preserved.

Butter dish:

summer (Suiilus granulates): cap is reddish-brown, slimy, the flesh is pale yellow, slightly sour. The tubular layer is yellow, with drops of liquid. The leg is light yellow. After processing, the cap skin is more or less brown, white without skin:

late (Sullus luteus): the hat is blunt-conical or convex, slimy, dark brown. The flesh is pale yellow. Trumpets are yellow. Leg with white membranous ring. After processing, the cap skin is more or less brown, white without skin:

marsh (Suiilus flavidus): the hat is convex, then flat, grayish-yellowish. The flesh is yellowish. The tubules are dirty yellow. Leg with slimy, dirty yellowish toe. After processing, the cap skin is more or less brown, white without skin;

larch (Suiilus gravities): the hat is convex, then flat, yellowish-orange, slimy. Tubes are yellow. Knife of the same color with a hat, with a disappearing ring. After processing, the cap husk is more or less brown, white without skin:

Siberian (Suillus americanus): wide-conical cap. later convex, slimy, with adherent radial fibrillation, yellow-olive. The flesh is yellow. Tubes are yellow. Leg gray-yellow. After processing, the cap skin is more or less brown, white without skin;

cedar (Suillus ptorans): cushion-shaped hat, mucous, brown-yellow. The pulp is roeovo-ocher. The tubules are olive-brown, with drops of liquid. The stalk is yellow above, dirty brownish-yellow below. After processing, the skin of the cap is more or less brown, whitening without the skin;

fir (Suillus abietinus): the hat is convex, slimy, dirty yellow, with brown adherent scales. The tubes are orange-yellow. The flesh is pale yellow, slightly turning brown on the cut. Leg with conical warts. yellow at the beginning, blackening with a log. After processing, the skin of the cap is more or less brown, without the skin is white.

yellow-brown (Suillus variegates): the cap is hemispherical or convex, finely scaly, yellow-brown. The flesh is yellowish, slightly blue at the break. The tubes are tobacco-brown, the pores are small, uneven. The leg is yellowish. After processing, the hat turns brown.

green (X. Subtomentosus): the hat is convex, then flat, velvety, olive-brown. The flesh is yellowish, slightly blue at the break. The tubules are gray-yellow or greenish-yellow, the pores are angular. The leg is yellowish. sometimes with a red tint. After processing, the cap becomes yellow-olive;

variegated (X. Chrysenteron): convex cap, dry mesh-fissured, variegated, brown. The flesh is yellowish, slightly blue at the break. The tubules are gray-yellow, wide, the pores are angular. The top of the leg is light yellow. cherry red below. After processing, the hat turns brown.

Autumn mushroom (Amullarieila mellea): the hat is convex, then flat, with a tubercle, scaly, brownish. The flesh is white, the plates are white or yellowish, with brownish spots. Leg brownish, with membranous ring. After processing, the cap is brownish or brown.

Boletus (Lecrinum scabrum): hemispherical cap. then convex, more or less brown. The flesh is whitish, does not change color. Tubes are off-white. Leg whitish with brown to black scales. After processing, the cap is more or less brown.

Black podgruzdok (Russula adusta fr.): cap flat-depressed, sticky, dirty brownish to dark brown. The flesh is white, pink-gray at the break, then black. The taste is not pungent, the smell is unpleasant. The plates are thick, dirty grayish. Nohosa is thick, gray-white.

Boletus:

yellow-brown (Lecctnum testaceo scabrum): the hat is convex or hemispherical. weakly scaly streaks. yellow-brown. The flesh is white, pink at the break, then lilac or dirty gray. Tubes rounded, off-white. The leg is white with black-brown scales. After processing, the hat is grayish-brown:

red-brown (Leccinum aurantiacum); as the previous one, but the color of the cap is brown-red and the scales on the leg are white, then brown. After processing, a hat with a shade of chestnut.

Polish mushroom (Xerocomus badius): the hat is convex, then flat, slimy, brownish, brown or chestnut. The flesh is straw-yellow, turning blue at the break. The tubes are yellowish-greenish, turning blue when touched. Leg yellowish-brown. Spores are auretenoid. smooth, yellowish-brown. Turns brown in all types of processing.

Shod row (matsutaki) (Trichotoma caligatum (vivi) Ricbe): hemispherical hat. with a stretched edge - in young ones, to prostrate with a straight edge - in mature fruiting bodies. The pulp is white or creamy dense, elastic. The plates are clean, wide, linen, yellowish with a brownish edge. Legs with strong felt ring, whitish. The smell is quite sharp, but pleasant, fruity-rare.

Row gray (Tricholoma portentosum): the hat is convex, then flat, with a raised, often cracked edge, radially fibrous, dirty grayish black. The flesh is white or grayish. The plates are white or yellowish. The stem is white or yellowish. After processing, the hat is gray-brown.

Common camelina (Lactarius deliciosus): the hat is convex, then funnel-shaped, orange yoke bluish-greenish. with darker concentric zones. The flesh is orange. Milky juice in the air turns green or turns brown. When salted, the cap is red-orange or bluish-greenish, often oliacoe-brown. The pulp, the plates are brownish, with an orange or greenish tint.

Serushka (Lactarius ftexuosus): cap is wide-funnel-shaped, with a wavy-curved edge, brownish-gray. smooth, with slightly visible zones. The pulp is white. The milky juice is white, caustic. The plates are light yellow-buffy. Leg of the same color with a hat. In a salty form, the cap of the yoke is brownish-gray, the flesh, the plates are brownish.

Violinist (Lactarius vellerens): cap is wide-funnel-shaped, with an edge wrapped down, thin-velvety, white. The pulp is white. pts> dense. The milky juice is white, burning-bitter. The plates are white, rare. The leg is white. When salted, the hat is whitish, with a blue-green tint.

Russula:

food (Russula vesca): the skin of the cap is shorter than its edge, burgundy-red, brownish. The pulp is white, with a mild taste. The plates are white. After processing, the hat is brownish:

blue-yellow (Russula cysnoxantha): the skin of the cap is wrinkled, bluish or purple, with a yellow center. The pulp is white, with a mild taste. The plates are white. After processing, the hat is brownish:

graying (Russula decolorans): cap skin is smooth, yellow-brown or yellow-orange. The flesh is white, at the break and turns gray with age, with a mild or slightly pungent taste. The plates are yellowish, dirty grayish-yellow in the lot. After processing, the hat is grayish-blackish:

brown (Russula xerampelina): the edge of the cap is striped buttressed. the skin is colored differently - from purple-red to brown. The flesh is white, later yellowish-brown. The halls of the fungus are unpleasant, herring (trimethiomin). After processing, the cap is more or less intense brown;

marsh (Russula peludosa): the skin is slightly sticky, red or with a brownish tinge. The pulp is white, with a mild taste. The plates are white, then creamy yellow. After processing, the hat is brownish, sometimes with a chestnut tint:

greenish (Russula virescens): cap skin is greenish, dry, fissured. The pulp is white, with a mild taste. After processing, the cap is grayish-yellow;

whole (Russula integra): the edge of the cap is bumpy, the skin is dark red or chocolate. The pulp is white, with a mild taste. The plates are cream, then ocher. After processing, the hat is brown:

yellow (Russula daroflava): the skin is bright yellow, dry. The flesh is white, turns gray at the break, then blackens, with a mild taste. The plates are yellowish. After processing, the hat is gray-black;

wine red (Russula obscura): concave cap, dark red skin, purple, red-brown. The flesh is grayish, with a slight reddish tint, with a mild taste. The plates are creamy yellow. The leg is white, with a pink bloom. After processing, the hat is brown, sometimes with a purple tint:

green (Russula acroginea): grass-green or olive-green skin, brownish when pressed, with a mild taste, with brown spots. The plates are yellowish, with brownish spots. After processing, the hat is olive-brown;

severe (Russula heteiohyla): brownish-o-greenish skin. The pulp is white, with a mild taste. The plates are white, later with brownish spots. After processing, the cap is grayish-brown;

buffy (Russula ochrotenca): the skin is slimy, buffy-yellowish, with a mild taste. The plates are light cream. slightly brownish with age. After processing, the hat is brown:

gray (Russula grisca): the skin is gray, with a hint of purple, olive, the flesh is white, with a mild taste. The plates are light cream. After processing, the cap is grayish-brown.

Fatty (Cortinarius esculenlus Lebed): the cap of young mushrooms is lolu-shaped. in mature pollinoid-eluklaia. with the edge turned down. The skin is dry, yellowish-brown. In young mushrooms, white, cobweb-like threads are stretched between the stem and the edge of the cap. In the processed form, the hat is brown, the plates are brownish. Champignon:

common (Agaricus campester): hemispherical cap. then convex, with small brownish fibrous scales. The flesh is white, slightly pink at the break. The plates are white, then pink, purple-brown. The leg is white with a white toe. After processing, the cap of young specimens retains a brown color. in more mature ones it becomes slightly brownish:

field (Agaricus arvensis): bell cap. then convex, white, turning yellow when pressed. The pulp is white. The plates are white, then pink and. finally, black-brown.

Consumer and transport containers, closures for filling and packaging canned mushrooms

B.1 Canned mushrooms are packed:

E glass jars I and III types with a capacity of not more than 3.0 dm 3 according to GOST 5717.2;

In metal cans with a capacity of not more than 3.0 dm 3 according to GOST 5981;

In a container made of polymeric and combined materials with a capacity of not more than 3.0 dm 3.

The inner surface of metal cans must have a two-layer lacquer or enamel coating that ensures the safety of products during the shelf life.

It is allowed to use imported containers approved for use in the food industry.

B.2 Glass jars are corked:

In jars with a type I neck rim - with metal lacquered lids approved for use in the food industry;

In jars with a type III neck rim - lids for sterilized products in accordance with GOST 25749.

B.3 Containers made of polymeric and combined materials are sealed by thermal sealing of the seam or other closures approved for use in the food industry.

B.4 Packing in a shipping container - according to GOST R 53959.

It is allowed to pack canned food in other transport containers, not provided for by GOST R 53959. Permitted for use in the food industry.

Nutritional value of 100 g of canned mushrooms B.1 The nutritional value of 100 g of canned mushrooms is given in Table B.1. Table B.1

Storage conditions and shelf life of canned mushrooms

Storage conditions and shelf life during which canned food retains its quality: canned mushrooms are stored in rooms protected from direct sunlight, at a temperature of O ® C to 25 * C and a relative humidity of no more than 75% for no more than 12 months from the date of manufacture.

Uniform sanitary-epidemiological and hygienic requirements for goods subject to sanitary-epidemiological supervision (control). Approved by the decision of the Commission of the Customs Union dated May 28, 2010 No. 299

UDC 664.848:006.354 OKS 67.080.20 N52 OKP 91 6150

Key words: pickled, boiled, salted mushrooms, classification, technical requirements, packaging, labeling, analysis methods, nutritional value, acceptance rules, transportation, storage. expiration date, storage conditions, characteristic features of mushrooms

Editor L.V. Koretnikoea Technical editor V.I. Prusakova Proofreader Yu.M. Prokofieva Computer imposition AV. Bestuzheva

Handed over to the set 11/26/2012. Signed and stamped on 15.01.2013. Format v0 "84" / # . Headset Lial.

Uel. oven item 2.32 Uch.-iad. l. 1.95. Circulation 170 em. Zek. 20.

FSUE kSTANDARTINFORM. 123995 Moscow. Pomegranate porosity.

Printed about the branch of FSUE kSTANDARTINFORM - type. Moscow printer. 10S062 Moscow. Lyalin per., b.

Before the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of the federal executive authorities (1], .

"Before the introduction of the relevant regulatory legal acts of the Russian Federation - by the regulatory documents of the federal executive authorities (1].

Operates on the territory of the Customs Union. fourteen

Canned food. Pickled and boiled mushrooms, GOST 28649-90

Food production. GOST 28649-90: Canned food. Mushrooms marinated and boiled. Specifications. OKS: Food production, Fruits. Vegetables. GOSTs. Canned food. Mushrooms marinated and boiled. Technical.... class=text>

GOST 28649-90

Canned food. Mushrooms marinated and boiled. Specifications

GOST 28649-90
Group H52

INTERSTATE STANDARD

canned food

MUSHROOMS PICKLED AND BOILED

Specifications

canned food. Boiled and vinegar pickled mushrooms.
Specifications

OKP 91 6151
91 6152

Introduction date 1992-01-01

INFORMATION DATA

1. DEVELOPED by the All-Union Research Institute of the Canning and Vegetable-Drying Industry and the Novosibirsk Institute of Soviet Cooperative Trade
INTRODUCED by the Technical Committee "Fruit and Vegetable Processing Products"
DEVELOPERS

V.I. Rogachev, Dr. tech. sciences; G.I. Kasyanov, Ph.D. tech. sciences; G.G. Smirnova, Ph.D. tech. sciences; B.I. Golod, Ph.D. biol. sciences; E.A. Nadaraya; D.A. Plotnikov

2. APPROVED AND INTRODUCED BY Decree of the USSR State Committee for Product Quality Management and Standards dated 23.08.90 N 2451

3. INSTEAD OF OST 18-360-80 and OST 18-363-80

4. REFERENCE REGULATIONS AND TECHNICAL DOCUMENTS

5. The limitation of the validity period was removed according to protocol N 7-95 of the Interstate Council for Standardization, Metrology and Certification (IUS 11-95)

6. RE-ISSUE

This standard applies to canned mushrooms obtained from fresh, barrel-packed pickled, salted or boiled mushrooms, filled with a solution of common salt, with or without the addition of spices and acetic acid, packed in glass or metal lacquered jars, hermetically sealed and sterilized.

1. TECHNICAL REQUIREMENTS

1. TECHNICAL REQUIREMENTS

1.1. Canned mushrooms must be produced in accordance with the requirements of this standard according to the technological instructions and recipes in compliance with the sanitary rules approved in the prescribed manner.

1.2. Characteristics

1.2.1. Canned mushrooms are produced in the following range:

OKP codes are listed in Appendix 1.

1.2.2. Mushrooms are produced in the highest and first grades.

1.2.3. For the manufacture of canned mushrooms, the following raw materials are used:
mushrooms are fresh, healthy, whole, clean, without wormholes, cleaned of sand, earth, forest debris, disassembled by type, with cut legs;
pickled, boiled and salted mushrooms according to NTD;
edible salt according to GOST 13830*, packaged, not lower than the first grade;
________________
* On the territory of the Russian Federation, GOST R 51574-2000 applies.
drinking water in accordance with GOST 2874 * and 100 cm3 free of spores of anaerobic microorganisms;
________________
* On the territory of the Russian Federation, GOST R 51232-98 applies.
acetic acid according to GOST 6968;
food citric acid according to GOST 908*;
________________
* On the territory of the Russian Federation, GOST 908-2004 applies. - Note.

food tartaric acid according to GOST 21205;
natural wine vinegar according to NTD;
natural apple cider vinegar according to NTD;
bay leaf according to GOST 17594;
allspice according to OST 18-274;
carnation according to OST 18-276;
cinnamon according to OST 18-278;
clove extract.

1.2.4. Pickled or boiled mushrooms must correspond to the dimensions in the largest linear dimension indicated in Table 1.

Table 1

Notes:

1. The characteristic features of fungi are given in Appendix 2.

2. It is allowed to produce the first grade porcini mushrooms, volushki, boletus, boletus, champignons in cut pieces in the largest linear dimension of 4-6 cm and legs of porcini mushrooms no more than 3 cm long.

3. Deviations in the diameter of the caps are allowed no more than 10%.

1.2.5. According to organoleptic indicators, canned mushrooms must meet the requirements specified in Table 2.

table 2

Note. The amount of permissible deviations for the highest grade is not more than 20%, the first grade is not more than 30%.

1.2.6. In terms of physico-chemical parameters, canned mushrooms must comply with the standards specified in Table 3.

Table 3

Notes:

1. The mass fraction of chlorides, titratable acids, pH in the filling is determined no earlier than 15 days after the manufacture of canned food.

2. Earlier than the specified period, the analysis is carried out in the combined sample (mushrooms and filling).

1.2.7. Microbiological indicators of canned mushrooms are established in accordance with the procedure for sanitary and technical control of canned food at manufacturing enterprises, wholesale depots, in retail trade and at public catering establishments, approved by the USSR Ministry of Health.

1.2.8. The content of toxic elements in mushrooms must not exceed the permissible levels established by biomedical requirements and sanitary standards for the quality of food raw materials and foodstuffs* of the USSR Ministry of Health.
________________
* On the territory of the Russian Federation there are SanPiN 2.3.2.560-96**.
** SanPiN 2.3.2.1078-01 is in force on the territory of the Russian Federation. - Note.

1.3. Package

1.3.1. Canned mushrooms are packaged in glass jars in accordance with GOST 5717 *, metal varnished jars in accordance with GOST 5981 with a capacity of not more than 1 dm3. Glass containers are corked with metal lacquered lids according to OST 10-84.
_______________
* GOST 5717.1-2003, GOST 5717.2-2003 apply. - Note.

1.3.2. Packaging - according to GOST 13799.

1.4. Marking

1.4.1. Marking - in accordance with GOST 13799. The label should indicate: the type of mushrooms (whole or cut), storage temperature, as well as the method of using boiled mushrooms: "Mushrooms should be used after cooking (boiling, frying), pouring - for cooking first courses."

1.4.2. Information on the nutritional and energy value of canned mushrooms is given in Appendix 3.

2. ACCEPTANCE

2.1. Acceptance rules according to GOST 26313.
The details of the quality document are established in accordance with the procedure for sanitary and technical control of canned food at manufacturing enterprises, wholesale depots, retail trade and catering establishments, approved by the USSR Ministry of Health.

2.2. The frequency of checking the content of toxic elements in canned food is carried out in the prescribed manner.

3. TEST METHODS

3.1. Sampling - according to GOST 26313, sample preparation - according to GOST 26671, GOST 26929, test methods - according to GOST 8756.1, GOST 8756.18, section 2 and specified in clause 1.2.6 of this standard.

3.2. Foreign impurities are determined visually.

3.4. Sampling methods for microbiological analyzes - according to GOST 26668, sample preparation - according to GOST 26669.

3.5. Microbiological analyzes, if it is necessary to confirm industrial sterility, are carried out according to GOST 10444.1, GOST 10444.11, GOST 10444.12, GOST 26670, GOST 30425.

3.6. An analysis for spoilage pathogens is carried out if it is necessary to confirm microbial spoilage in accordance with GOST 10444.1, GOST 10444.11, GOST 10444.12, GOST 10444.15, GOST 26670, GOST 30425.

3.7. Analysis for pathogenic microorganisms is carried out at the request of the State Sanitary Inspection in the laboratories indicated by them according to GOST 10444.1, GOST 10444.2, GOST 10444.7 - GOST 10444.9, GOST 26670.

4. TRANSPORT AND STORAGE

4.1. Transportation and storage - according to GOST 13799.
Canned mushrooms are stored at a temperature of 0 to 15 ° C and a relative humidity of no more than 75%.

4.2. The shelf life of canned food from the date of production is 12 months.

APPENDIX 1 (informative). OKP CODES

APPENDIX 1
Reference

APPENDIX 2 (mandatory). CHARACTERISTIC SIGNS OF MUSHROOMS

APPENDIX 2
Mandatory

White mushroom - Boletus edulis: the cap is smooth and slightly wrinkled; color from light brown to chestnut brown. The pulp is white, dense, nutty taste. The tubular layer is white or yellowish, the stem is tuberous, with a mesh pattern, the mesh is white or light brownish, convex. The hat in the marinade is orange-yellow.
Value- Russula foetens: the cap is hemispherical, then flat-convex, with a strongly ribbed margin, slimy, dirty yellow-brown. The pulp is white, bitter. The plates are yellowish, with brownish spots and liquid droplets. After processing, the hat is grayish-brown, the plates with brown spots.
Oyster mushroom- Pleurotus ostveatus Kumm: the cap is convex or broadly funnel-shaped, usually eccentric* dark brown to light gray. The plates are white, descending on the leg. The pulp is white, elastic, harsh with age. After processing, the fruit bodies acquire a color from light gray to dark gray.
_______________

Volnushka pink- Lactarius torminosus: funnel-shaped cap, with a fluffy edge turned down, pink, with darker concentric zones. The pulp is white. The milky juice is white, caustic. The plates are yellowish-pink. Leg reddish-pink. In the processed form, the hat is flesh-colored or brownish-pink, with lighter flesh and plates.
Volnushka white (white)- Lactarius pubences: funnel-shaped cap, with a furry edge turned down, creamy white, without zones. The pulp is white. The milky juice is white, caustic. The plates are white or cream. The leg is white. When salted, the hat is light brown.
Gladysh (common milkweed)- Lactarius trivialus: cap flat-depressed, slimy, dirty pinkish-brown, with darker spots and weakly visible zones. The pulp is whitish. The milky juice is white, slowly becoming greenish-yellow in air, caustic. The plates are pinkish-cream, with rusty spots. The leg is mucous, grayish-yellowish. When salted, the cap is intensely yellow or brown-yellow, with darker spots.
Black breast (nigella)- Lactarius necator: cap is wide-shaped, with a hairy margin turned down, sticky, greenish-black-brown, with slightly visible concentric zones. The flesh is whitish, turns brown at the break. The milky juice is white, caustic. The plates are whitish, later darkening. Leg with deep spots. When salted, the hat is black-brown, with a cherry tint.
bitterness- Lactarius rufus: hat is flat-bulging, with a tubercle, dark red-white. The flesh is pale. The milky juice is white, caustic. The plates are reddish-brown. Leg of the same color with a hat. In the processed form, the cap is dark chestnut brown, with lighter flesh and plates.

Zelenka - Tricholoma flavovirens: the hat is convex, then flat, sticky, yellowish-greenish. Leg of the same color with a cap, longitudinally fibrous. The flesh is yellowish. The plates are greenish-yellowish. After processing, the hat is olive or brown-yellow.
Kozlyak (lattice)- Suillus bovinus: convex cap, later flattened, slimy, orange-brown. The flesh is brown, slightly reddening at the break. The tubules are dirty yellow or olive brown. Leg yellowish-ocher. The whole mushroom after processing becomes olive-brown.
Rubella (milky sweetish)- Lactarius subdulus: the cap is flat-bulging, with a tubercle, dark red. The flesh is reddish. The milky juice is watery-white, non-caustic. The plates are creamy yellowish. Leg reddish-brown. In the processed form, the cap has a more brown color than in the fresh state.
Chanterelle ordinary- Cantharellus cibarius: flat cap, later wide funnel-shaped, yellow. The flesh is yellowish, rubbery. The folds are thick, yellow, descending. The leg is yellowish. After processing, the color of the cap, pulp and folds is preserved.
Butter dish: summer- Suillus granulatus: the cap is reddish-brown, slimy, the flesh is pale yellow, slightly sour. The tubular layer is yellow, with drops of liquid. The leg is light yellow. After processing, the cap skin is more or less brown, white without skin;
Late- Suillus luteus: the cap is blunt or convex, slimy, dark brown. The flesh is pale yellow. Tubes are yellow. Leg with white membranous ring. After processing, the cap skin is more or less brown, white without skin;
Bolotny- Suillus flavidus: the cap is convex, later flat, greyish-yellowish. The flesh is yellowish. The tubules are dirty yellow. Leg with a slimy, dirty yellowish ring. After processing, the cap skin is more or less brown, white without skin;
Larch- Suillus grevillei: cap convex, later flat, yellowish-orange, slimy. Tubes are yellow. Leg of the same color with a hat, with a disappearing ring. After processing, the cap skin is more or less brown, white without skin;
Siberian- Suillus americanus: cap broadly conical, later convex, slimy, with accreted radial fibrillation, yellow-olive. The flesh is yellow. Tubes are yellow. Leg gray-yellow. After processing, the cap skin is more or less brown, white without skin;

Cedar- Suillus plorans: cushion cap, slimy, brown-yellow. The flesh is pink-ocher. The tubules are olive-brown, with drops of liquid. The stalk is yellow above, dirty brownish-yellow below. After processing, the cap skin is more or less brown, white without skin;
fir- Suillus abietinus: the cap is convex, slimy, dirty yellow, with brown adherent scales. The tubes are orange-yellow. The flesh is pale yellow, slightly turning brown on the cut. Leg with conical warts, yellow at first, then blackening. After processing, the skin of the cap is more or less brown, without the skin is white.
Flywheel*: yellow brown- Suillus variegatus: cap is hemispherical or convex, finely scaly, yellow-brown. The flesh is yellowish, slightly blue at the break. The tubes are tobacco-brown, the pores are small, uneven. The leg is yellowish. After processing, the hat turns brown;
_______________
* The text corresponds to the original. - Note.
Green- X. Subtomentosus: the cap is convex, then flat, velvety, olive-brown. The flesh is yellowish, slightly blue at the break. The tubules are gray-yellow or greenish-yellow, the pores are angular. Leg yellowish, sometimes with a red tinge. After processing, the cap becomes yellow-olive;
Motley- X. Chrysentron: cap is convex, dry, reticulate-fissured, variegated, brown. The flesh is yellowish, slightly blue at the break. The tubules are gray-yellow, wide, the pores are angular. The leg is light yellow above, cherry red below. After processing, the hat turns brown.
Autumn honey agaric- Armillariella mellea: the cap is convex, then flat, with a tubercle, scaly, brownish. The flesh is white, the plates are white or yellowish, with brownish spots. Leg brownish, with membranous ring. After processing, the cap is brownish or brown.
Boletus: yellow-brown- Leccinum testaceo scabrum: the cap is convex or hemispherical, slightly fibrous-scaly, yellow-brown. The flesh is white, pink at the break, then lilac or dirty gray. Tubes rounded, off-white. The leg is white with black-brown scales. After processing, the hat is grayish-brown;
red-brown- Leccinum aurantiacum: as above, but the color of the cap is brown-red and the scales on the stem are white, then brown. After processing, a hat with a shade of chestnut.
boletus- Leccinum scabrum: the cap is hemispherical, then convex, more or less brown. The flesh is whitish, does not change color. Tubes are off-white. Leg whitish with brown to black scales. After processing, the cap is more or less brown.

Row gray- Tricholoma portentosum: the cap is convex, then flat, with a raised, often cracked edge, radially fibrous, dirty grayish black. The flesh is white or grayish. The plates are white or yellowish. The stem is white or yellowish. After processing, the hat is gray-brown.
Common camelina- Lactarius deliciosus: cap convex, later funnel-shaped, orange or bluish-greenish, with darker concentric zones. The flesh is orange. Milky juice in the air turns green or turns brown. When salted, the hat is red-orange or bluish-greenish, often olive-brown. Pulp, brownish plates, with an orange or greenish tinge:
Row shod (matsutaki)- Tricholoma caligatum (vivi) Ricbe: the cap is hemispherical with a turned-up edge in young ones to prostrate with a straight edge in mature fruiting bodies. The pulp is white or creamy dense, elastic. The plates are clean, wide, white, yellowish with a brownish edge. Legs with a strong felt-fibrous ring, whitish. The smell is quite sharp, but pleasant, fruity-rare.
Serushka- Lactarius flexuosus: cap is wide funnel-shaped, with a wavy-curved edge, brownish-gray, smooth, with slightly visible zones. The pulp is white. The milky juice is white, caustic. The plates are light yellow-buffy. Leg of the same color with a hat. When salted, the cap is yellowish or brownish-gray, the flesh, the plates are brownish.
violinist- Lactarius vellerens: wide funnel-shaped cap, with a turned down edge, fine velvety, white. The pulp is white, very dense. The milky juice is white, burning-bitter. The plates are white, rare. The leg is white. When salted, the hat is whitish, with a blue-green tint.
Russula: food- Russula vesca: the skin of the cap is shorter than its edge, burgundy-red, brownish. The pulp is white, with a mild taste. The plates are white. After processing, the cap is brownish;
blue-yellow- Russula cysnoxantha: the skin of the cap is wrinkled, bluish or purple, with a yellow centre. The pulp is white, with a mild taste. The plates are white. After processing, the cap is brownish;
graying- Russula decolorans: cap skin is smooth, yellow-brown or yellow-orange. The flesh is white at the break and turns gray with age, with a mild or slightly acrid taste. The plates are yellowish, then dirty grayish-yellow. After processing, the hat is grayish-blackish;

turning brown- Russula xerampelina: the edge of the cap is striped tuberculate, the skin is colored differently - from purple-red to brown. The flesh is white, later yellowish-brown. The smell of the fungus is unpleasant, herring (trimethiomin). After processing, the cap is more or less intense brown;
marsh- Russula peludosa: the skin is slightly sticky, red or brownish. The flesh is white with a mild taste. The plates are white, later creamy yellow. After processing, the hat is brownish, sometimes with a chestnut tint;
greenish- Russula virescens: cap skin is greenish, dry, fissured. The pulp is white, with a mild taste. After processing, the cap is grayish-yellow;
whole- Russula Integra: the edge of the cap is bumpy, the skin is dark red or chocolate. The pulp is white, with a mild taste. The plates are cream, then ocher. After processing, the hat is brown;
yellow- Russula claroflava: bright yellow skin, dry. The flesh is white, turns gray at the break, then blackens, with a mild taste. The plates are yellowish. After processing, the hat is gray-black;
wine red- Russula obscura: the cap is concave, the skin is dark red, purple, red-brown. The flesh is grayish, with a slight reddish tint, with a mild taste. The plates are creamy yellow. The leg is white, with a pink bloom. After processing, the hat is brown, sometimes with a purple tint;
green- Russula acroginea: grass-green or olive-green skin, brownish when pressed, with a mild taste, with brown spots. The plates are yellowish with brownish spots. After processing, the hat is olive-brown;
brownish- Russula heterohyla: brownish-greenish skin. The pulp is white, with a mild taste. The plates are white, later with brownish spots. After processing, the cap is grayish-brown;
buffy- Russula ochrolenca: the skin is slimy, ocher-yellowish, with a mild taste. The plates are light cream, slightly brownish with age. After processing, the hat is brown;
gray- Russula grisca: skin is gray, with a hint of purple, olive, the flesh is white, with a mild taste. The plates are light cream. After processing, the cap is grayish-brown;
Bbw- Cortinarius esculentus Lebed: the cap of young mushrooms is hemispherical, in mature mushrooms it is cushion-convex, with an edge wrapped down. The skin is dry, yellowish-brown. In young mushrooms, white, cobweb-like threads are stretched between the stem and the edge of the cap. In the processed form, the hat is brown, the plates are brownish.

Champignon: ordinary- Agaricus campester: the cap is hemispherical, then convex, with small brownish fibrous scales. The flesh is white, slightly pink at the break. The plates are white, then pink, purple-brown. The stem is white with a white ring. After processing, the cap in young specimens retains a brown color, in more mature ones it becomes slightly brownish;
field- Agaricus arvensis: the cap is bell-shaped, then convex, white, turning yellow when pressed. The pulp is white. The plates are white, then pink and finally black-brown.

APPENDIX 3 (informative). NUTRITIONAL AND ENERGY VALUE OF 100 g CANNED MUSHROOMS

APPENDIX 3
Reference

GOST 14260-89 Capsicum fruits. Specifications

GOST 17594-81 Dry bay leaf. Specifications

GOST 25555.0-82 Fruit and vegetable processing products. Methods for determining titratable acidity

GOST 25555.3-82 Fruit and vegetable processing products. Methods for determining mineral impurities

GOST 25749-2005 Metal screw caps. General specifications

GOST 26186-84 Processed products of fruits and vegetables, canned meat and meat and vegetables. Methods for the determination of chlorides

GOST 26313-84 Processed products of fruits and vegetables. Acceptance rules, sampling methods

GOST 26323-84 Fruit and vegetable processing products. Methods for determining the content of impurities of vegetable origin

GOST 26669-85 Food and flavor products. Sample preparation for microbiological analysis

GOST 26670-91 Food products. Methods for cultivating microorganisms

GOST 26671-85 Processed fruits and vegetables, canned meat and meat and vegetables. Sample preparation for laboratory analysis

GOST 26927-86 Food raw materials and products. Methods for the determination of mercury

GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86 Food raw materials and products. Arsenic determination method

GOST 26932-86 Food raw materials and products. Lead determination methods

GOST 26933-86 Food raw materials and products. Methods for the determination of cadmium

GOST 26935-86 Canned food products. Tin determination method

GOST 29045-91 Spices. Fragrant pepper. Specifications

GOST 29047-91 Spices. Carnation. Specifications

GOST 29049-91 Spices. Cinnamon. Specifications

GOST 29050-91 Spices. Pepper black and white. Specifications

GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements

GOST 30349-96 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organochlorine pesticides

GOST 30425-97 Canned food. Method for determining industrial sterility

GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method

GOST 30710-2001 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organophosphate pesticides

Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annually published information index "National Standards", which was published as of January 1 of the current year , and according to the corresponding monthly published information signs published in the current year. If the reference standard is replaced (modified), then when using this standard, you should be guided by the replacing (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.