GOST 5284 84 canned meat stewed beef. Canned meat "Beef stew"

28.10.2019 Grill menu

GOST 5284-84

Group H13

INTERSTATE STANDARD

CANNED MEAT

"STEWED BEEF"

Technical conditions

Canned meat "Stewed beef".
Specifications

Date of introduction 1985-01-01

INFORMATION DATA

1. DEVELOPED AND INTRODUCED by the Ministry of the Meat and Dairy Industry of the USSR

2. APPROVED AND PUT INTO EFFECT by the Decree of the USSR State Committee for Standards dated 02.10.84 N 461

3. REPLACE GOST 5284-56

4. REFERENCE REGULATORY AND TECHNICAL DOCUMENTS


	Item number



GOST 13358-84
GOST 13516-86
GOST 13534-89
GOST 13830-97
GOST 15846-79
GOST 17594-81
GOST 21650-76
GOST 24597-81
GOST 25011-81
GOST 25292-82
GOST 26183-84
GOST 26186-84
GOST 26668-85
GOST 26669-85
GOST 26671-85
GOST 26927-86
GOST 26930-86
GOST 26931-86
GOST 26932-86
GOST 26933-86
GOST 26934-86
GOST 26935-86
GOST 30425-97

5. The limitation of the validity period has been removed according to the protocol N 2-92 of the Interstate Council for Standardization, Metrology and Certification (IUS 2-93)

6. EDITION with Amendments N 1, 2, approved in January 1988, November 1989 (IUS 4-88, 2-90)

Amendment published in IUS N 12, 2006

Corrected by the manufacturer of the database

1. TECHNICAL REQUIREMENTS

1.1. Canned beef stew is produced in the highest and first grades.

The OKP codes in the full nomenclature are given in the appendix.

1.2. Canned food must be produced in accordance with the requirements of this standard, according to technological instructions, in compliance with sanitary rules for meat industry enterprises, approved in the prescribed manner.

1.1, 1.2. (Modified edition, Amendment N 1).

1.3. Canned food must be hermetically sealed and sterilized.

1.4. For the production of canned food, the following raw materials and materials are used:

meat and beef in accordance with GOST 779 (except for lean), carcass weight of at least 60 kg, cooled, chilled and frozen no more than once, except for bull meat;

trimmed beef with a fat and connective tissue content of not more than 6%;

trimmed beef with a fat and connective tissue content from 6 to 14%;

raw beef fat;

rendered edible beef or bone fat in accordance with GOST 25292;

fresh onions in accordance with GOST 1723 or dried onions in accordance with GOST 7587;

edible table salt in accordance with GOST 13830 * evaporated or stone, self-deposited, cage grinding N 0 and 1, not lower than the first grade;

* On the territory of the Russian Federation, GOST R 51574-2000 is in force.

black pepper;

bay leaf (dry) in accordance with GOST 17594.

(Modified edition, Rev. N 1, 2).

1.5. Canned beef stew must be produced according to the recipe indicated in table 1.

Table 1


name of raw materials	Mass fraction of components,%, by grade
		the first


Raw beef fat
Peeled chopped onion
Table salt
Ground black pepper
Laurel leaf

Notes:

1. It is allowed to use rendered beef or bone fat in the same amount.

2. It is allowed to use dried onions in the period from March to August at the rate of: 1 kg of fresh - 0.25 kg of dried.

3. In the production of canned food, instead of 87.0% trimmed beef and 10.5% raw fat, 97.5% trimmed beef with a mass fraction of adipose and connective tissue from 6% to 14% is allowed in the recipe.

1.6. In terms of organoleptic and physicochemical characteristics, canned food must meet the requirements specified in Table 2.

table 2


Indicator name	Characteristics and norm for varieties
		the first
Smell and taste	Characteristic of spicy beef stew, without foreign smell and aftertaste
Appearance and consistency of meat	Pieces of meat, mostly weighing at least 30 g, juicy, undigested; without bones, cartilage, tendons, rough connective tissue, large blood vessels, lymph and nerve nodes
	Pieces do not fall apart when carefully removed from the jar	When carefully removed from the jar, partial disintegration of the pieces is allowed
Appearance of meat juice	In the heated state, the color is from yellow to light brown, with the presence of suspended protein substances in the form of flakes. Slight turbidity of meat juice is allowed
Mass fraction of meat and fat,%, not less
Mass fraction of fat,%, no more
Mass fraction of sodium chloride,%
Impurities	Not allowed
Protein mass fraction,%, not less

1.5, 1.6. (Modified edition, Amendment N 2).

1.6a. Residual amounts of pesticides should not exceed the maximum permissible levels, and the content of toxic elements should not exceed the standards approved by the USSR Ministry of Health.

(Introduced additionally, Rev. N 2).

1.7. In terms of bacteriological indicators, canned food must meet the requirements of sanitary and technical control of canned food at manufacturing enterprises, wholesalers, in retail trade and at public catering establishments approved by the USSR Ministry of Health.

2. RULES OF ACCEPTANCE

2.1. Canned food is accepted in batches. Determination of the lot and sample size - according to GOST 8756.0.

2.2. The control of the mass fraction of toxic elements and residual amounts of pesticides is carried out in accordance with the established procedure.

2.3. Protein determination is carried out at least once a month.

2.2, 2.3. (Modified edition, Amendment N 2).

2.4. (Deleted, Rev. N 1).

3. TEST METHODS

3.1. Sampling and preparation for testing - in accordance with GOST 8756.0, GOST 26668, GOST 26669, GOST 26671.

Test methods - according to GOST 8756.1, GOST 8756.18, GOST 26183, GOST 26186, GOST 25011, GOST 26927, GOST 26930 - GOST 26935.

Determination of residual amounts of pesticides - according to the methods approved by the USSR Ministry of Health.

Determination of the color of meat juice and the presence of impurities - visually.

(Modified edition, Amendment N 2).

3.2. Determination of pathogens of microbial spoilage - according to GOST 10444.15, GOST 30425.

Determination of pathogenic microorganisms - according to GOST 10444.2, GOST 10444.7, GOST 10444.9.

4. PACKAGING, LABELING, TRANSPORTATION AND STORAGE

4.1. Canned food is packed in metal cans in accordance with GOST 5981 N 3, 4, 8, 9, 46, 43, 12, 14, rectangular metal cans according to the documentation approved in the prescribed manner, glass jars in accordance with GOST 5717 types 1-82-350, 1- 82-500, 1-82-650, 1-82-1000.

The net weight of canned food should be: in cans N 3 and 4 - 250 g; N 8 325 g; N 9 - 338 g; N 46 - 385 g; N 43 - 425 g; N 12 - 525 g; N 14 - 2900 g; in a rectangular jar - 240 g; type 1-82-350 - 350 g; type 1-82-500 - 500 g; type 1-82-650 - 630 g and type 1-82-1000 - 950 g.

4.2. Canned food is packaged and labeled in accordance with GOST 13534.

On the label, the jars should indicate: “Warm up before use. Ingredients: beef, fat, onion, spices, salt ”, as well as information about the nutritional and energy value of 100 g of the product (fat, protein, calories).

4.1, 4.2. (Modified edition, Amendment N 1).

4.3. Canned food is packed in wooden boxes in accordance with GOST 13358 or corrugated cardboard boxes in accordance with GOST 13516.

4.4. (Deleted, Rev. N 1).

4.5. Canned food is transported by all types of transport in covered vehicles in accordance with the rules for the carriage of goods in force for this type of transport. In packaged form, they are transported according to the normative and technical documentation for methods and means of packaging. Fasteners in transport bags in accordance with GOST 21650 with the main parameters and dimensions in accordance with GOST 24597.

4.6. Long-term storage of canned food is carried out in accordance with the instructions approved in the prescribed manner:

in heated warehouses with a relative humidity of not more than 75%:

in lacquered or lithographed outside - 6 years;

in unlacquered and unlithographed - 5 years;

in cans made of hot tin-plated tin, class I - 5 years;

covered with protein-resistant enamel - 5 years;

in aluminum cans - 4 years;

in unheated warehouses:

in cans made of hot tin-plated sheet II class:

in lacquered or lithographed outside - 4 years;

in unvarnished and unlithographed - 4 years;

in cans made of hot tin-plated tin, class I - 4 years;

in cans of tin electrolytic tin of II, III and DIII classes:

in varnished FL-559 - 3 years;

covered with protein-resistant enamel - 4 years;

in aluminum cans - 4 years.

4.5, 4.6. (Modified edition, Amendment N 1).

4.7. Packaging, labeling, transportation and storage of canned food sent to the Far North and hard-to-reach areas - in accordance with GOST 15846.

APPENDIX (required). TABLE OF OKP CODES IN FULL NOMENCLATURE FOR CANNED MEAT "STEWED BEEF"

APPLICATION
Mandatory


Name of production	Accepted designations of cans	Net weight, g	OKP code
Beef stew of the highest grade			92 1611 0100
in metal cans	Rectangular		92 1611 0113

			92 1611 0118
			92 1611 0121
			92 1611 0127
			92 1611 0128
			92 1611 0141
			92 1611 0168
in glass jars			92 1611 0172
			92 1611 0175
			92 1611 0181
			92 1611 0184
First grade stewed beef			92 1611 0200
in metal cans	Rectangular		92 1611 0213
			92 1611 0214
			92 1611 0218
			92 1611 0221
			92 1611 0227
			92 1611 0228
			92 1611 0241
			92 1611 0268
in glass jars			92 1611 0272
			92 1611 0275
			92 1611 0281
			92 1611 0284

(Modified edition, Amendment N 1).

Electronic text of the document
prepared by JSC "Kodeks" and verified by:

official publication
Canned meat. Technical conditions.
Collection of GOSTs. - M .: IPK Publishing house of standards, 2001

Document revision taking into account
changes and additions prepared
JSC "Codex"

GOST 13358-84

GOST 13516-86

GOST 13534-89

GOST 13830-97

GOST 15846-79

GOST 17594-81

GOST 21650-76

GOST 24597-81

GOST 25011-81

GOST 25292-82

GOST 26183-84

GOST 26186-84

GOST 26668-85

GOST 26669-85

GOST 26671-85

GOST 26927-86

GOST 26930-86

GOST 26931-86

GOST 26932-86

GOST 26933-86

GOST 26934-86

GOST 26935-86

GOST 30425-97

5. The limitation of the validity period has been removed according to the protocol N 2-92 of the Interstate Council for Standardization, Metrology and Certification (IUS 2-93)

6. EDITION with Amendments N 1, 2, approved in January 1988, November 1989 (IUS 4-88, 2-90)

Amendment published in IUS N 12, 2006

Corrected by the manufacturer of the database

1. TECHNICAL REQUIREMENTS

1.1. Canned beef stew is produced in the highest and first grades.

The OKP codes in the full nomenclature are given in the appendix.

1.1, 1.2. (Modified edition, Amendment N 1).

1.3. Canned food must be hermetically sealed and sterilized.

* On the territory of the Russian Federation, GOST R 51574-2000 is in force.

black pepper;

bay leaf (dry) in accordance with GOST 17594.

(Modified edition, Rev. N 1, 2).

1.5. Canned beef stew must be produced according to the recipe indicated in table 1.

Table 1


name of raw materials	Mass fraction of components,%, by grade
		the first


Raw beef fat
Peeled chopped onion
Table salt
Ground black pepper
Laurel leaf

Notes:

1. It is allowed to use rendered beef or bone fat in the same amount.

2. It is allowed to use dried onions in the period from March to August at the rate of: 1 kg of fresh - 0.25 kg of dried.

3. In the production of canned food, instead of 87.0% trimmed beef and 10.5% raw fat, 97.5% trimmed beef with a mass fraction of adipose and connective tissue from 6% to 14% is allowed in the recipe.

1.6. In terms of organoleptic and physicochemical characteristics, canned food must meet the requirements specified in Table 2.

table 2


Indicator name	Characteristics and norm for varieties
		the first
Smell and taste	Characteristic of spicy beef stew, without foreign smell and aftertaste
Appearance and consistency of meat	Pieces of meat, mostly weighing at least 30 g, juicy, undigested; without bones, cartilage, tendons, rough connective tissue, large blood vessels, lymph and nerve nodes
	Pieces do not fall apart when carefully removed from the jar	When carefully removed from the jar, partial disintegration of the pieces is allowed
Appearance of meat juice	In the heated state, the color is from yellow to light brown, with the presence of suspended protein substances in the form of flakes. Slight turbidity of meat juice is allowed
Mass fraction of meat and fat,%, not less
Mass fraction of fat,%, no more
Mass fraction of sodium chloride,%
Impurities	Not allowed
Protein mass fraction,%, not less

1.5, 1.6. (Modified edition, Amendment N 2).

2. RULES OF ACCEPTANCE

2.1. Canned food is accepted in batches. Determination of the lot and sample size - according to GOST 8756.0.

2.2. The control of the mass fraction of toxic elements and residual amounts of pesticides is carried out in accordance with the established procedure.

2.3. Protein determination is carried out at least once a month.

2.2, 2.3. (Modified edition, Amendment N 2).

2.4. (Deleted, Rev. N 1).

3. TEST METHODS

3.2. Determination of pathogens of microbial spoilage - according to GOST 10444.15, GOST 30425.

Determination of pathogenic microorganisms - according to GOST 10444.2, GOST 10444.7, GOST 10444.9.

4. PACKAGING, LABELING, TRANSPORTATION AND STORAGE

4.1, 4.2. (Modified edition, Amendment N 1).

4.3. Canned food is packed in wooden boxes in accordance with GOST 13358 or corrugated cardboard boxes in accordance with GOST 13516.

4.4. (Deleted, Rev. N 1).

4.5, 4.6. (Modified edition, Amendment N 1).

4.7. Packaging, labeling, transportation and storage of canned food sent to the Far North and hard-to-reach areas - in accordance with GOST 15846.

APPENDIX (required). TABLE OF OKP CODES IN FULL NOMENCLATURE FOR CANNED MEAT "STEWED BEEF"

APPLICATION
Mandatory


Name of production	Accepted designations of cans	Net weight, g	OKP code
Beef stew of the highest grade			92 1611 0100
in metal cans	Rectangular		92 1611 0113

			92 1611 0118
			92 1611 0121
			92 1611 0127
			92 1611 0128
			92 1611 0141
			92 1611 0168
in glass jars			92 1611 0172
			92 1611 0175
			92 1611 0181
			92 1611 0184
First grade stewed beef			92 1611 0200
in metal cans	Rectangular		92 1611 0213
			92 1611 0214
			92 1611 0218
			92 1611 0221
			92 1611 0227
			92 1611 0228
			92 1611 0241
			92 1611 0268
in glass jars			92 1611 0272
			92 1611 0275
			92 1611 0281
			92 1611 0284

(Modified edition, Amendment N 1).

Electronic text of the document
prepared by JSC "Kodeks" and verified by:

official publication
Canned meat. Technical conditions.
Collection of GOSTs. - M .: IPK Publishing house of standards, 2001

Document revision taking into account
changes and additions prepared
JSC "Codex"

GOST 5284-84

INTERSTATE STANDARD

CANNED MEAT

"STEWED BEEF"

TECHNICAL CONDITIONS

Official edition

ITTK STANDARDS PUBLISHING HOUSE Moscow

to GOST 5284-84 * Canned meat "Stewed beef". Technical conditions

* Valid only on the territory of the Russian Federation.

(IUS No. 122006)

INTERSTATE STANDARD

Canned meat "STEWED BEEF" Specifications

Canned meat "Stewed beef". Specifications

ISS 67.120.10 OKP 92 1611

Date of introduction 01.01.85

1. TECHNICAL REQUIREMENTS

1.1. Canned beef stew is produced in the highest and first grades.

The OKP codes in the full nomenclature are given in the appendix.

1.1, 1.2. (Modified edition, Amendment No. 1).

1.3. Canned food must be hermetically sealed and sterilized.

1.4. For the production of canned food, the following raw materials and materials are used:

meat and beef in accordance with GOST 779 (except for lean), carcass weight of at least 60 kg, cooled, chilled and frozen no more than once, except for bull meat;

trimmed beef with a fatty tissue content of not more than 6%; trimmed beef with a fat content of 6 to 14%; raw beef fat;

rendered edible beef or bone fat in accordance with GOST 25292; fresh onions in accordance with GOST 1723 or dried onions in accordance with GOST 7587; edible table salt in accordance with GOST 13830 * * evaporated or stone, self-precipitated, cage grinding No. 0 and 1, not lower than the first grade; black pepper;

bay leaf (dry) in accordance with GOST 17594.

(Modified edition, Amendments No. 1, 2).

1.5. Canned beef stew must be produced according to the recipe specified in table. 1.

Table 1

* On the territory of the Russian Federation, GOST R 51574-2000 is in force.

Official edition Reprinting prohibited

Continuation of table. 1

Notes:

1. It is allowed to use rendered beef or bone fat in the same amount.

2. It is allowed to use dried onions in the period from March to August at the rate of: 1 kg of fresh - 0.25 kg of dried.

3. In the production of canned food, instead of 87.0% of trimmed beef and 10.5% of raw fat, 97.5% of trimmed beef with a fat content of 6 to 14% is allowed in the recipe.

1.6. In terms of organoleptic and physicochemical indicators, canned food must meet the requirements specified in table. 2.

table 2

Indicator name	Characteristics and norm for varieties
Indicator name
Smell and taste	Typical of spiced beef stew, no extraneous
	its smell and taste
Appearance and consistency of meat	Pieces of meat, mostly weighing at least 30 g, juicy, undigested; without bones, cartilage, tendons, coarse connective tissue, large blood vessels, lymph and
	nerve nodes
	When carefully removing	When carefully removed
	from the jar, the pieces do not disintegrate	from the bank is allowed partial
		disintegration of pieces
Appearance of meat juice	In the heated state, the color is from yellow to light brown, with the presence of suspended protein substances in the form of flakes. Slight turbidity of meat juice is allowed
Mass fraction of meat and fat,%, not

Mass fraction of fat,%, no more
Mass fraction of sodium chloride,%
Impurities	Not allowed
Mass fraction of protein,%, not me-

1.5, 1.6. (Modified edition, Amendment No. 2).

1.6a. Residual amounts of pesticides should not exceed the maximum permissible levels, and the content of toxic elements should not exceed the standards approved by the USSR Ministry of Health.

(Introduced additionally, Amendment No. 2).

2. RULES OF ACCEPTANCE

2.1. Canned food is accepted in batches. Determination of the lot and sample size - according to GOST 8756.0.

2.2. The control of the mass fraction of toxic elements and residual amounts of pesticides is carried out in accordance with the established procedure.

2.3. Protein determination is carried out at least once a month.

2.2, 2.3. (Modified edition, Amendment No. 2).

2.4. (Deleted, Amendment No. 1).

3. TEST METHODS

3.1. Sampling and preparation for testing - in accordance with GOST 8756.0, GOST 26668, GOST 26669, GOST 26671.

Test methods - according to GOST 8756.1, GOST 8756.18, GOST 26183, GOST 26186, GOST 25011, GOST 26927, GOST 26930 - GOST 26935.

Determination of residual amounts of pesticides - according to the methods approved by the USSR Ministry of Health.

Determination of the color of meat juice and the presence of impurities - visually.

(Modified edition, Amendment No. 2).

3.2. Determination of pathogens of microbial spoilage - according to GOST 10444.15, GOST 30425. Determination of pathogenic microorganisms - according to GOST 10444.2, GOST 10444.7, GOST 10444.9.

4. PACKAGING, LABELING, TRANSPORTATION AND STORAGE

4.1. Canned food is packed in metal cans in accordance with GOST 5981 No. 3, 4, 8, 9, 46, 43, 12, 14, rectangular metal cans according to the documentation approved in the prescribed manner, and glass jars in accordance with GOST 5717 types 1-82-350, 1 -82-500, 1-82-650, 1-82-1000.

The net weight of canned food should be: in cans No. 3 and 4 - 250 g; No. 8 - 325 g; No. 9 - 338 g; No. 46 - 385 g; No. 43 - 425 g; No. 12 - 525 g; No. 14 - 2900 g; in a rectangular jar - 240 g; type 1 - 82 - 350 - 350 g; type 1-82-500 - 500 g; type 1-82-650 - 630 g and type 1-82-1000 - 950 g.

4.2. Canned food is packaged and labeled in accordance with GOST 13534.

On the label, the jars should indicate: “Warm up before use. Ingredients: beef, fat, onions, spices, salt ”, as well as information on nutritional and energy value of 100 g of the product (fat, protein, calories).

4.1, 4.2. (Modified edition, Amendment No. 1).

4.3. Canned food is packed in wooden boxes in accordance with GOST 13358 or corrugated cardboard boxes in accordance with GOST 13516.

4.4. (Deleted, Amendment No. 1).

4.6. Long-term storage of canned food is carried out in accordance with the instructions approved in the prescribed manner:

in heated warehouses with a relative humidity of not more than 75%: in cans of hot tin-plated tin, class II:

in lacquered or lithographed outside - 6 years; in unvarnished and unlangographed - 5 years; in cans made of hot tin-plated tin, class I - 5 years; in tin cans of electrolytic tinning of II, III and DSh classes: in lacquered FL-559 - 3 years; covered with protein-resistant enamel - 5 years; in aluminum cans - 4 years; in unheated warehouses: in cans made of hot tin-plated sheet II class:

in lacquered or lithographed outside - 4 years; in unvarnished and unligographed - 4 years; in cans made of hot tin-plated tin, class I - 4 years; in cans made of electrolytic tinning tin of II, III and DSh classes:

in varnished FL-559 - 3 years; covered with protein-resistant enamel - 4 years; in aluminum cans - 4 years.

4.5, 4.6. (Modified edition, Amendment No. 1).

4.7. Packaging, labeling, transportation and storage of canned food sent to the Far North and equivalent areas - in accordance with GOST 15846.

APPLICATION

Mandatory

TABLE OF OKI CODES IN A FULL NOMENCLATURE FOR CANNED MEATS "STEWED BEEF"

	Name	Adopted	Net weight, g
	products	can designation	Net weight, g
Beef stew of the highest grade
in metal cans		Rectangular







in glass jars



First grade stewed beef
in metal cans		Rectangular







in glass jars

(Modified edition, Amendment No. 1).

INFORMATION DATA

1. DEVELOPED AND INTRODUCED by the Ministry of the Meat and Dairy Industry of the USSR

2. APPROVED AND INTRODUCED INTO EFFECT by the Decree of the USSR State Committee for Standards dated 02/10/84 No. 461

3. REPLACE GOST 5284-56

4. REFERENCE REGULATORY AND TECHNICAL DOCUMENTS

	Item number		Item number
		GOST 21650-76
GOST 1723-86		GOST 24597-81
GOST 5717-91		GOST 25011-81
GOST 5981-88		GOST 25292-82
GOST 7587-71		GOST 26183-84
GOST 8756.0-70		GOST 26186-84
GOST 8756.1-79		GOST 26668-85
GOST 8756.18-70		GOST 26669-85
GOST 10444.2-94		GOST 26671-85
GOST 10444.7-86		GOST 26927-86
GOST 10444.9-88		GOST 26930-86
GOST 10444.15-94		GOST 26931-86
GOST 13358-84		GOST 26932-86
GOST 13516-86		GOST 26933-86
GOST 13534-89		GOST 26934-86
GOST 13830-97		GOST 26935-86
GOST 15846-2002		GOST 30425-97
GOST 17594-81

5. The limitation of the period of validity was removed according to the protocol No. 2-92 of the Interstate Council for Standardization, Metrology and Certification (IUS 2-93)

6. EDITION (April 2003) with Amendments No. 1, 2, approved in January 1988, November 1989 (IUS 4-88, 2-90)

Editor T.P. Shashina Technical editor L.A. Guseva Proofreader V.E. Nesterova Computer layout E.N. Martemyanova

Ed. persons. No. 02354 dated 14.07.2000. Signed for printing on May 26, 2003. Uel. print l. 0.93. Uch.-ed. l. 0.60.

Circulation 130 copies. From 10691. Zak. 449.

IPK Standards Publishing House, 107076 Moscow, Kolodezny per., 14. e-mail:

Typeset at the Kaluga Printing House of Standards

Branch IPK Publishing house of standards - type. "Moscow printer", 105062 Moscow, Lyalin per., 6

GOST 5284-84
Group H13

INTERSTATE STANDARD

CANNED MEAT
"STEWED BEEF"
Technical conditions
Canned meat "Stewed beef".
Specifications

Date of introduction 1985-01-01

INFORMATION DATA

1. DEVELOPED AND INTRODUCED by the Ministry of the Meat and Dairy Industry of the USSR

2. APPROVED AND PUT INTO EFFECT by the Decree of the USSR State Committee for Standards dated 02.10.84 N 461

3. REPLACE GOST 5284-56

4. REFERENCE REGULATORY AND TECHNICAL DOCUMENTS

	Item number
GOST 779-55
GOST 1723-86
GOST 5717-91
GOST 5981-88
GOST 7587-71
GOST 8756.0-70
GOST 8756.1-79
GOST 8756.18-70
GOST 10444.2-94
GOST 10444.7-86
GOST 10444.9-88
GOST 10444.15-94
GOST 13358-84
GOST 13516-86
GOST 13534-89
GOST 13830-97
GOST 15846-79
GOST 17594-81
GOST 21650-76
GOST 24597-81
GOST 25011-81
GOST 25292-82
GOST 26183-84
GOST 26186-84
GOST 26668-85
GOST 26669-85
GOST 26671-85
GOST 26927-86
GOST 26930-86
GOST 26931-86
GOST 26932-86
GOST 26933-86
GOST 26934-86
GOST 26935-86
GOST 30425-97

5. The limitation of the validity period has been removed according to the protocol N 2-92 of the Interstate Council for Standardization, Metrology and Certification (IUS 2-93)

6. EDITION with Amendments N 1, 2, approved in January 1988, November 1989 (IUS 4-88, 2-90)
Amendment published in IUS N 12, 2006
The amendment was made by the legal bureau "Kodeks"

1. TECHNICAL REQUIREMENTS

1.1. Canned beef stew is produced in the highest and first grades.
The OKP codes in the full nomenclature are given in the appendix.

1.1, 1.2. (Modified edition, Amendment N 1).

1.3. Canned food must be hermetically sealed and sterilized.

1.4. For the production of canned food, the following raw materials and materials are used:
meat and beef in accordance with GOST 779 (except for lean), carcass weight of at least 60 kg, cooled, chilled and frozen no more than once, except for bull meat;
trimmed beef with a fat and connective tissue content of not more than 6%;
trimmed beef with a fat and connective tissue content from 6 to 14%;
raw beef fat;
rendered edible beef or bone fat in accordance with GOST 25292;
fresh onions in accordance with GOST 1723 or dried onions in accordance with GOST 7587;
edible table salt in accordance with GOST 13830 * evaporated or stone, self-deposited, cage grinding N 0 and 1, not lower than the first grade;

* On the territory of the Russian Federation, GOST R 51574-2000 is in force.

black pepper;
bay leaf (dry) in accordance with GOST 17594.
(Modified edition, Rev. N 1, 2).

1.5. Canned beef stew must be produced according to the recipe indicated in table 1.

Table 1

name of raw materials	Mass fraction of components,%, by grade
		the first


Raw beef fat
Peeled chopped onion
Table salt
Ground black pepper
Laurel leaf

Notes:

1. It is allowed to use rendered beef or bone fat in the same amount.

2. It is allowed to use dried onions in the period from March to August at the rate of: 1 kg of fresh - 0.25 kg of dried.

3. In the production of canned food, instead of 87.0% trimmed beef and 10.5% raw fat, 97.5% trimmed beef with a mass fraction of adipose and connective tissue from 6% to 14% is allowed in the recipe.

1.6. In terms of organoleptic and physicochemical characteristics, canned food must meet the requirements specified in Table 2.

table 2

Indicator name	Characteristics and norm for varieties
		the first
Smell and taste	Characteristic of spicy beef stew, without foreign smell and aftertaste
Appearance and consistency of meat	Pieces of meat, mostly weighing at least 30 g, juicy, undigested; without bones, cartilage, tendons, rough connective tissue, large blood vessels, lymph and nerve nodes
	Pieces do not fall apart when carefully removed from the jar	When carefully removed from the jar, partial disintegration of the pieces is allowed
Appearance of meat juice	In the heated state, the color is from yellow to light brown, with the presence of suspended protein substances in the form of flakes. Slight turbidity of meat juice is allowed
Mass fraction of meat and fat,%, not less
Mass fraction of fat,%, no more
Mass fraction of sodium chloride,%
Impurities	Not allowed
Protein mass fraction,%, not less

1.5, 1.6. (Modified edition, Amendment N 2).

2. RULES OF ACCEPTANCE

2.1. Canned food is accepted in batches. Determination of the lot and sample size - according to GOST 8756.0.

2.2. The control of the mass fraction of toxic elements and residual amounts of pesticides is carried out in accordance with the established procedure.

2.3. Protein determination is carried out at least once a month.

2.2, 2.3. (Modified edition, Amendment N 2).

2.4. (Deleted, Rev. N 1).

3. TEST METHODS

3.1. Sampling and preparation for testing - in accordance with GOST 8756.0, GOST 26668, GOST 26669, GOST 26671.
Test methods - according to GOST 8756.1, GOST 8756.18, GOST 26183, GOST 26186, GOST 25011, GOST 26927, GOST 26930 - GOST 26935.
Determination of residual amounts of pesticides - according to the methods approved by the USSR Ministry of Health.
Determination of the color of meat juice and the presence of impurities - visually.
(Modified edition, Amendment N 2).

3.2. Determination of pathogens of microbial spoilage - according to GOST 10444.15, GOST 30425.
Determination of pathogenic microorganisms - according to GOST 10444.2, GOST 10444.7, GOST 10444.9.

4. PACKAGING, LABELING, TRANSPORTATION AND STORAGE

4.1. Canned food is packed in metal cans in accordance with GOST 5981 N 3, 4, 8, 9, 46, 43, 12, 14, rectangular metal cans according to the documentation approved in the prescribed manner, glass jars in accordance with GOST 5717 types 1-82-350, 1- 82-500, 1-82-650, 1-82-1000.
The net weight of canned food should be: in cans N 3 and 4 - 250 g; N 8 325 g; N 9 - 338 g; N 46 - 385 g; N 43 - 425 g; N 12 - 525 g; N 14 - 2900 g; in a rectangular jar - 240 g; type 1-82-350 - 350 g; type 1-82-500 - 500 g; type 1-82-650 - 630 g and type 1-82-1000 - 950 g.

4.2. Canned food is packaged and labeled in accordance with GOST 13534.
On the label, the jars should indicate: “Warm up before use. Ingredients: beef, fat, onion, spices, salt ”, as well as information about the nutritional and energy value of 100 g of the product (fat, protein, calories).

4.1, 4.2. (Modified edition, Amendment N 1).

4.3. Canned food is packed in wooden boxes in accordance with GOST 13358 or corrugated cardboard boxes in accordance with GOST 13516.

4.4. (Deleted, Rev. N 1).

4.6. Long-term storage of canned food is carried out in accordance with the instructions approved in the prescribed manner:
in heated warehouses with a relative humidity of not more than 75%:

in lacquered or lithographed outside - 6 years;
in unlacquered and unlithographed - 5 years;
in cans made of hot tin-plated tin, class I - 5 years;

covered with protein-resistant enamel - 5 years;
in aluminum cans - 4 years;
in unheated warehouses:
in cans made of hot tin-plated sheet II class:
in lacquered or lithographed outside - 4 years;
in unvarnished and unlithographed - 4 years;
in cans made of hot tin-plated tin, class I - 4 years;
in cans of tin electrolytic tin of II, III and DIII classes:
in varnished FL-559 - 3 years;
covered with protein-resistant enamel - 4 years;
in aluminum cans - 4 years.

4.5, 4.6. (Modified edition, Amendment N 1).

4.7. Packaging, labeling, transportation and storage of canned food sent to the Far North and hard-to-reach areas - in accordance with GOST 15846.

APPENDIX (required). TABLE OF OKP CODES IN FULL NOMENCLATURE FOR CANNED MEAT "STEWED BEEF"

APPLICATION
Mandatory

Name of production	Accepted designations of cans	Net weight, g	OKP code
Beef stew of the highest grade			92 1611 0100
in metal cans	Rectangular		92 1611 0113

			92 1611 0118
			92 1611 0121
			92 1611 0127
			92 1611 0128
			92 1611 0141
			92 1611 0168
in glass jars			92 1611 0172
			92 1611 0175
			92 1611 0181
			92 1611 0184
First grade stewed beef			92 1611 0200
in metal cans	Rectangular		92 1611 0213
			92 1611 0214
			92 1611 0218
			92 1611 0221
			92 1611 0227
			92 1611 0228
			92 1611 0241
			92 1611 0268
in glass jars			92 1611 0272
			92 1611 0275
			92 1611 0281
			92 1611 0284

(Modified edition, Amendment N 1).

ROSSTANDART
FA for Technical Regulation and Metrology
NEW NATIONAL STANDARDS
www.protect.gost.ru

FSUE STANDARTINFORM
providing information from the database "Products of Russia"
www.gostinfo.ru

FA FOR TECHNICAL REGULATION
Information system "Dangerous goods"
www.sinatra-gost.ru

So let's get started. To begin with, we need to get a recipe, namely, we start with the Soviet GOST, an Internet to help us. Here it is, as we can see, everything is impossible to do simply.

GOST 5284-84 "Stewed beef"

1. TECHNICAL REQUIREMENTS

1.1. Canned beef stew is produced in the highest and first grades.
1.2. Canned food must be produced in accordance with the requirements of this standard, according to technological instructions, in compliance with sanitary rules for meat industry enterprises, approved in the prescribed manner.
1.3. Canned food must be hermetically sealed and sterilized.
1.4. For the production of canned food, the following raw materials and materials are used:
meat-beef in accordance with GOST 779-87 (except for lean), carcass weight of at least 60 kg, cooled, chilled and frozen no more than once, except for bull meat;
trimmed beef with a fatty tissue content of not more than 6%;
trimmed beef with a fat content of 6 to 14%;
raw beef fat;
rendered edible beef or bone fat in accordance with GOST 5292-82;
fresh onions in accordance with GOST 1723-86 or dried onions in accordance with GOST 7587-71;
edible table salt in accordance with GOST 13830-84, evaporated or stone, self-deposited, cage grinding No. 0 and 1, not lower than the first grade;
black pepper;
bay leaf (dry) in accordance with GOST 17594-81.

1.5. Canned beef stew must be produced
according to the recipe indicated in table. 1.

Table 1 Mass fraction of components,%, by grade:

Category I trimmed beef with a fat content of no more than 6% - 87.0%
Category II trimmed beef with a fat content not exceeding 6% - 87.0%
Raw beef fat - 10.5%
Chopped peeled onions - 1.33%
Table salt - 1.14%
Ground black pepper - 0.01%
Bay leaf - 0.02

Notes:

1. It is allowed to use rendered beef or bone fat in the same amount.
2. It is allowed to use dried onions in the period from March to August at the rate of: 1 kg of fresh - 0.25 kg of dried.
3. In the production of canned food, instead of 87.0% trimmed beef and 10.5% raw fat, 97.5% trimmed beef with a fat content of 6 to 14% is allowed in the recipe.

We see from the GOST that the recipe is impossible to simple, meat - fat - salt - pepper and lavrushka.
So, we figured out the composition, now we will deal with the container and extinguishing technology (temperature, time), etc. Again, the Internet will help us.

Well, for starters, the container - There are no questions here - we will use the most affordable and convenient - glass. Let's take the cover, so that it would be convenient - screw.

Now how much to stew and temperature:
The Internet says - "After control weighing and checking for leaks, the cans are sterilized for 75 minutes at 120C" and so on.
After reading a lot of things, I realized that the temperature should be 120 degrees, because botulism is killed at this temperature, precisely at the temperature, not time, that is, at 110 at least 5 hours of carcass, botulism will not die (or maybe it will). Maybe I'm wrong, but I decided that if they write 120 degrees according to technology, then we will extinguish at 120. And what will the doctors say?
Time - here they write everything is a little different, but I decided to take the average, namely 1.5 hours. Although I forgot it for 2 hours, it did not affect the taste.