Sauerkraut. Technical conditions

SAUERKRAUT

1. TYPES

2. TECHNICAL REQUIREMENTS

3. RULES OF ACCEPTANCE

4. TEST METHODS

5. PACKAGING, LABELING, TRANSPORTATION AND STORAGE

APPENDIX 1 (mandatory). OKP CODES

APPENDIX 2 (reference). FOOD AND ENERGY VALUE 100 g Sauerkraut

1. TYPES

2. TECHNICAL REQUIREMENTS

3. RULES OF ACCEPTANCE

4. TEST METHODS

5. PACKAGING, LABELING, TRANSPORTATION AND STORAGE

APPENDIX 1 (mandatory). OKP CODES

APPENDIX 2 (reference). FOOD AND ENERGY VALUE 100 g Sauerkraut

Foreword

1 area of use

2 Normative references

3 Terms and definitions

4 Classification

5 Technical requirements

6 Acceptance rules

7 Methods of analysis

TECHNICAL CONDITIONS

GOST

3858-73

INTERSTATE

STANDARD

Sauerkraut Cabbage Specifications

1. TYPES

2. TECHNICAL REQUIREMENTS

3.3. (Deleted, Amendment No. 2).

4. TEST METHODS

4.3-4.5. (Introduced additionally, Amendment No. 2).

5. PACKAGING, LABELING, TRANSPORTATION AND STORAGE

Sauerkraut GOST recipe. Technological instruction for the production of products "salted and pickled vegetables

28.10.2019 Blanks for the winter

Sauerkraut, GOST 3858-73

Food production. GOST 3858-73: Sauerkraut. Technical conditions. OKS: Food production, Fruits. Vegetables. GOSTs. Sauerkraut. Technical conditions. class = text>

GOST 3858-73

GOST 3858-73
Group Н52

INTERSTATE STANDARD

SAUERKRAUT

Technical conditions

Sauerkraut. Specifications

OKP 91 6712

Date of introduction 1975-07-01

INFORMATION DATA

1. DEVELOPED AND INTRODUCED by the Centrosoyuz
DEVELOPERS
V.P. Maslennikov, I.D.Barchuk, V.P. Smirnov, M.P. Ostapov

2. APPROVED AND INTRODUCED INTO EFFECT by the Resolution of the State Committee of Standards of the Council of Ministers of the USSR dated 20.12.73 N 2726

3. REPLACE GOST 3858-54

4. REFERENCE REGULATORY AND TECHNICAL DOCUMENTS

	Item number
GOST 1721-85
GOST 1722-85
GOST 1724-85
GOST 5717-91
GOST 8756.1-79
GOST 8756.18-70
GOST 10354-82
GOST 10444.1-84
GOST 10444.2-94
GOST 10444.7-86
GOST 10444.8-88
GOST 10444.9-88
GOST 10444.12-88
GOST 10444.15-94
GOST 12231-66
GOST 13799-81
GOST 13830-97
GOST 13908-68
GOST 17594-81
GOST 19215-73
GOST 19360-74
GOST 20450-75
GOST 21133-87
GOST 25555.0-82
GOST 26186-84
GOST 26668-85
GOST 26669-85
GOST 26670-91
GOST 27572-87
GOST 27853-88

5. The limitation of the validity period has been removed according to the protocol N 4-93 of the Interstate Council for Standardization, Metrology and Certification (IUS 4-94)

6. EDITION with Amendments N 1, 2, approved in March 1985, February 1990 (IUS 6-85, 5-90)

This standard applies to sauerkraut prepared from fresh white cabbage with the addition of table salt, seasonings and spices, subjected to lactic acid fermentation and intended for retail trade, for the catering network, as well as for industrial processing (for the production of Provencal cabbage, canned food, quick-frozen lunch dishes and side dishes).

1.1. According to the method of preparation, sauerkraut is divided into the following types:
shredded;
chopped;
cabbage with shredded;
cabbage with chopped;
whole-headed.
(Modified edition, Amendment N 1).

1.2. Depending on the quality indicators, sauerkraut is divided into first and second grade.
OKP codes are given in Appendix 1.

2.1. Sauerkraut must be prepared in accordance with the requirements of this standard for technological instructions and recipes in compliance with the sanitary rules approved in the prescribed manner.

2.2. For the preparation of sauerkraut, the following raw materials and auxiliary materials are used:
fresh white cabbage of mid-ripening, mid-late and late-ripening varieties according to GOST 1724;
ground table salt not lower than the first grade in accordance with GOST 13830 *;
_______________
* On the territory of the Russian Federation, GOST R 51574-2000 is in force.
fresh table carrots in accordance with GOST 1721;
fresh apples of late ripening according to GOST 27572;
fresh lingonberries in accordance with GOST 20450;
fresh cranberries in accordance with GOST 19215;
fresh table beets in accordance with GOST 1722;
sweet pepper in accordance with GOST 13908;
marinated mushrooms;
caraway;
parsnip;
bay leaf in accordance with GOST 17594 and other seasonings and spices that improve the taste and aroma of sauerkraut.
Raw materials in which the residual amount of pesticides and the content of nitrates exceeds the maximum permissible levels and norms approved by the USSR Ministry of Health are not allowed for processing.
(Modified edition, Rev. N 1, 2).

2.3. In terms of organoleptic characteristics, sauerkraut must meet the requirements specified in Table 1.

Table 1

Indicator name	Variety characteristic and norm
	the first
Appearance	Evenly chopped into strips not wider than 5 mm or cut and chopped in the form of particles of various shapes not exceeding 12 mm in maximum dimension, without large particles of cabbage stumps and pieces of leaves, or in the form of whole heads or their halves. Heads of cabbage or halves are elastic, retaining their shape, but with a dissected stump.
	Vegetable and fruit and vegetable components, spices are evenly distributed in sauerkraut. Carrots, beets, parsnips, horseradish are chopped and cut into strips 3-5 mm wide or into circles no more than 3 mm thick and 40 mm in diameter. Sweet pepper, chopped into strips 3-5 mm wide.
	Fresh apples, whole fruits, halves or parts of the fruit
Consistency	Juicy, dense, crispy	Juicy, moderately dense and moderately crispy
	Aromatic, characteristic of sauerkraut. In the spiced cabbage, the aroma of the added spices is clearly felt. The juice has a cabbage aroma
	Sour-salty, pleasant, without bitterness	More pronounced sour-salty taste
	Juice tastes more pungent than sauerkraut without juice
	Light straw with a yellowish tint Spiced cabbage may have shades depending on the color of the added seasonings and spices.	Light yellow with a greenish tint

(Modified edition, Amendment N 2).

2.4. In terms of physical and chemical indicators, sauerkraut must comply with the standards specified in table 2.

table 2

Indicator name	Rate for the variety

Mass fraction of cabbage (after free drainage of juice) in relation to the total mass with juice,%:
shredded
chopped
cabbage
Mass fraction of chlorides,%
Mass fraction of titratable acids based on lactic acid,%
Cabbage with shredded or chopped cabbage should contain whole heads (or their halves) in relation to the mass of chopped cabbage,%, not more
Impurities	Not allowed

Note. Sauerkraut intended for processing into Provencal cabbage must meet the requirements for Class I sauerkraut.

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

2.5. According to microbiological indicators, the finished product should not have visible signs of microbiological deterioration (mold, rotting).
(Introduced additionally, Rev. N 2).

3.1. (Deleted, Rev. N 2).

3.2. Determination of the batch, sample size - according to GOST 27853.

3.3. (Deleted, Rev. N 2).

3.4. Each batch of sauerkraut must be accompanied by a document certifying its quality, indicating the following data:
manufacturer's name;
product names;
gross weight, tare, net;
commercial grade;
production dates;
results of laboratory analysis and organoleptic assessment;
kind (type) and condition of the package;
number of seats;
designations of this standard.

3.5. It is allowed for intracity transportation instead of issuing a quality document on the accompanying document to put a stamp indicating that this batch complies with the requirements of this standard.

4.1. Sampling - according to GOST 27853, test methods - according to GOST 8756.1, GOST 8756.18, GOST 12231, GOST 25555.0, GOST 26186.
(Modified edition, Amendment N 2).

4.2. Foreign impurities and mold are determined visually.
(Introduced additionally, Amendment N 1).

4.3. Methods of sampling and preparation of samples for microbiological analyzes - according to GOST 26668, GOST 26669.

4.4. The analysis for the causative agents of spoilage is carried out if it is necessary to confirm the microbiological spoilage in accordance with GOST 10444.1, GOST 10444.12, GOST 10444.15, GOST 26670.

4.5. The analysis for pathogenic microorganisms is carried out according to the requirements of the State Sanitary Inspection authorities in the laboratories indicated by them in accordance with GOST 10444.1, GOST 10444.2, GOST 10444.7, GOST 10444.8, GOST 10444.9, GOST 26670.

4.3-4.5. (Introduced additionally, Rev. N 2).

5.1. Packaging and labeling of sauerkraut are made in accordance with GOST 13799. Information on nutritional and energy value is indicated in Appendix 2.
(Modified edition, Amendment N 2).

5.2. For sauerkraut, barrels with a capacity of not more than 120 dm3, specialized box pallets in accordance with GOST 21133 and collapsible containers EC-200 with liner bags in accordance with GOST 19360 from polyethylene film in accordance with GOST 10354 "food grade", bags made of polymeric and combined materials should be used net weight no more than 1 kg, glass jars in accordance with GOST 5717 * with a capacity of no more than 1 dm 3, glass jars NRB B-3-83 with a capacity of 0.8 dm 3.
_______________
* GOST 5717.1-2003, GOST 5717.2-2003 apply. - Note.
For the public catering network and retail trade, polyethylene barrels for canned fruits and vegetables can be used.
At the request of the consumer, it is allowed to pack sauerkraut in glass jars with a capacity of up to 3 dm3.
(Modified edition, Rev. N 1, 2).

5.3. After filling the barrels, sauerkraut is poured with juice (brine) of the same cabbage to the rate specified in clause 2.4, covered with plastic wrap approved by the USSR Ministry of Health for these purposes, or with parchment and corked.

5.4. Transportation - in accordance with GOST 13799 in covered vehicles of all types, in road transport - by refrigerated trucks or cars with an insulated body.
The tongue-and-groove hole on the drums should be at the top.
The manufacturer, upon shipment, the recipients, when unloading the cabbage, must settle the hoops on the barrels and add brine of the same strength.

5.5. Storage of sauerkraut from the day of production at temperatures from minus 1 to plus 4 ° С and relative humidity 85-95% - no more than 8 months;
sauerkraut packed in glass jars, unpasteurized - at temperatures from minus 1 to plus 4 ° С - 0.5 months, at temperatures up to 10 ° С - 3-5 days;
sauerkraut packed in polymer bags - no more than 6 days at a temperature from minus 1 to plus 10 ° С, at a temperature of 18-20 ° С - 2 days.

5.4, 5.5. (Modified edition, Amendment N 2).

ANNEX 1
Mandatory

Name of production	OKP code
Sauerkraut shredded cabbage of the first grade, net weight 1 kg	91 6712 5111
Chopped sauerkraut of the first grade, net weight 1 kg	91 6712 5121
Sauerkraut sauerkraut with shredded first grade, net weight 1 kg	91 6712 5131
Sauerkraut cabbage with chopped first grade, net weight 1 kg	91 6712 5141
Sauerkraut whole-headed cabbage of the first grade, net weight 1 kg	91 6712 5151
Sauerkraut shredded second grade, net weight 1 kg	91 6712 6111
Chopped sauerkraut, second grade, net weight 1 kg	91 6712 6121
Sauerkraut sauerkraut with shredded second grade, net weight 1 kg	91 6712 6131
Cabbage sauerkraut with chopped second grade, net weight 1 kg	91 6712 6141
Sauerkraut whole-headed cabbage of the second grade, net weight 1 kg	91 6712 6151

Appendix 1. (Introduced additionally, Amendment N 1).

APPENDIX 2
Reference

Name product	Carbohydrates, g	Vitamins, mg	Energy value, kcal
		Carotene
Sauerkraut

Appendix 2. (Introduced additionally, Amendment N 2).

Jalapeno M Pepper Seeds 100 SEEDS NON-GMO

$2.49
End Date: Saturday Jul-27-2019 18:12:47 PDT
Buy It Now for only: $ 2.49
|

EUROPEAN BLACK CHERRY TOMATOES 60 SEEDS LYCOPERSICUM HEIRLOOM NON-GMO RARE JUICY

$2.49
End Date: Thursday Aug-29-2019 15:44:42 PDT
Buy It Now for only: $ 2.49

GOST 13830-97

5. The limitation of the validity period has been removed according to the protocol N 4-93 of the Interstate Council for Standardization, Metrology and Certification (IUS 4-94)

6. EDITION with Amendments N 1, approved in March 1985, February 1990 (IUS 6-85, 5-90)

This standard applies to sauerkraut prepared from fresh white cabbage with the addition of table salt, seasonings and spices, subjected to lactic acid fermentation and intended for retail trade, for the catering network, as well as for industrial processing (for the production of Provencal cabbage, canned food, quick-frozen lunch dishes and side dishes).

1.1. According to the method of preparation, sauerkraut is divided into the following types:

shredded;

chopped;

cabbage with shredded;

cabbage with chopped;

whole-headed.

(Modified edition, Amendment N 1).

1.2. Depending on the quality indicators, sauerkraut is divided into first and second grade.

OKP codes are given in Appendix 1.

2.2. For the preparation of sauerkraut, the following raw materials and auxiliary materials are used:

fresh white cabbage of mid-ripening, mid-late and late-ripening varieties according to GOST 1724;

ground table salt not lower than the first grade in accordance with GOST 13830 *;
_______________
* On the territory of the Russian Federation, GOST R 51574-2000 is in force.

fresh table carrots in accordance with GOST 1721;

fresh apples of late ripening according to GOST 27572;

fresh lingonberries in accordance with GOST 20450;

fresh cranberries in accordance with GOST 19215;

fresh table beets in accordance with GOST 1722;

sweet pepper in accordance with GOST 13908;

marinated mushrooms;

caraway;

parsnip;

bay leaf in accordance with GOST 17594 and other seasonings and spices that improve the taste and aroma of sauerkraut.

Raw materials in which the residual amount of pesticides and the content of nitrates exceeds the maximum permissible levels and norms approved by the USSR Ministry of Health are not allowed for processing.

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

2.3. In terms of organoleptic characteristics, sauerkraut must meet the requirements specified in Table 1.

Table 1


Indicator name	Variety characteristic and norm
	the first
Appearance	Evenly chopped into strips not wider than 5 mm or cut and chopped in the form of particles of various shapes not exceeding 12 mm in maximum dimension, without large particles of cabbage stumps and pieces of leaves, or in the form of whole heads or their halves. Heads of cabbage or halves are elastic, retaining their shape, but with a dissected stump.
	Vegetable and fruit and vegetable components, spices are evenly distributed in sauerkraut. Carrots, beets, parsnips, horseradish are chopped and cut into strips 3-5 mm wide or into circles no more than 3 mm thick and 40 mm in diameter. Sweet pepper, chopped into strips 3-5 mm wide.
	Fresh apples, whole fruits, halves or parts of the fruit
Consistency	Juicy, dense, crispy	Juicy, moderately dense and moderately crispy
Smell	Aromatic, characteristic of sauerkraut. In the spiced cabbage, the aroma of the added spices is clearly felt. The juice has a cabbage aroma
Taste	Sour-salty, pleasant, without bitterness	More pronounced sour-salty taste
	Juice tastes more pungent than sauerkraut without juice
Colour	Light straw with a yellowish tint Spiced cabbage may have shades depending on the color of the added seasonings and spices.	Light yellow with a greenish tint

(Modified edition, Amendment N 2).

2.4. In terms of physical and chemical indicators, sauerkraut must comply with the standards specified in table 2.

table 2


Indicator name	Rate for the variety

Mass fraction of cabbage (after free drainage of juice) in relation to the total mass with juice,%:
shredded
chopped
cabbage
Mass fraction of chlorides,%
Mass fraction of titratable acids based on lactic acid,%
Cabbage with shredded or chopped cabbage should contain whole heads (or their halves) in relation to the mass of chopped cabbage,%, not more
Impurities	Not allowed

Note. Sauerkraut intended for processing into Provencal cabbage must meet the requirements for Class I sauerkraut.

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

2.5. According to microbiological indicators, the finished product should not have visible signs of microbiological deterioration (mold, rotting).

(Introduced additionally, Rev. N 2).

3.1. (Deleted, Rev. N 2).

3.2. Determination of the batch, sample size - according to GOST 27853.

3.3. (Deleted, Rev. N 2).

3.4. Each batch of sauerkraut must be accompanied by a document certifying its quality, indicating the following data:

manufacturer's name;

product names;

gross weight, tare, net;

commercial grade;

production dates;

results of laboratory analysis and organoleptic assessment;

kind (type) and condition of the package;

number of seats;

designations of this standard.

4.1. Sampling - according to GOST 27853, test methods - according to GOST 8756.1, GOST 8756.18, GOST 12231, GOST 25555.0, GOST 26186.

(Modified edition, Amendment N 2).

4.2. Foreign impurities and mold are determined visually.

(Introduced additionally, Amendment N 1).

4.3. Methods of sampling and preparation of samples for microbiological analyzes - according to GOST 26668, GOST 26669.

4.3-4.5. (Introduced additionally, Rev. N 2).

5.1. Sauerkraut is packed and labeled in accordance with GOST 13799. Information on nutritional and energy value is given in Appendix 2.

(Modified edition, Amendment N 2).

5.2. For sauerkraut, barrels with a capacity of not more than 120 dm3, specialized box pallets in accordance with GOST 21133 and collapsible containers EC-200 with liner bags in accordance with GOST 19360 from polyethylene film in accordance with GOST 10354 "food grade", bags made of polymeric and combined materials should be used net weight no more than 1 kg, glass jars in accordance with GOST 5717 * with a capacity of no more than 1 dm 3, glass jars NRB B-3-83 with a capacity of 0.8 dm 3.
_______________
* GOST 5717.1-2003, GOST 5717.2-2003 are valid. - Note "CODE".

For the public catering network and retail trade, polyethylene barrels for canned fruits and vegetables can be used.

At the request of the consumer, it is allowed to pack sauerkraut in glass jars with a capacity of up to 3 dm3.

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

5.4. Transportation - in accordance with GOST 13799 in covered vehicles of all types, in road transport - by refrigerated trucks or cars with an insulated body.

The tongue-and-groove hole on the drums should be at the top.

The manufacturer, upon shipment, the recipients, when unloading the cabbage, must settle the hoops on the barrels and add brine of the same strength.

5.5. Storage of sauerkraut from the day of production at temperatures from minus 1 to plus 4 ° С and relative humidity 85-95% - no more than 8 months;

sauerkraut packed in glass jars, unpasteurized - at temperatures from minus 1 to plus 4 ° С - 0.5 months, at temperatures up to 10 ° С - 3-5 days;

sauerkraut packed in polymer bags - no more than 6 days at a temperature from minus 1 to plus 10 ° С, at a temperature of 18-20 ° С - 2 days.

5.4, 5.5. (Modified edition, Amendment N 2).

ANNEX 1
Mandatory


Name of production	OKP code
Sauerkraut shredded cabbage of the first grade, net weight 1 kg	91 6712 5111
Chopped sauerkraut of the first grade, net weight 1 kg	91 6712 5121
Sauerkraut sauerkraut with shredded first grade, net weight 1 kg	91 6712 5131
Sauerkraut cabbage with chopped first grade, net weight 1 kg	91 6712 5141
Sauerkraut whole-headed cabbage of the first grade, net weight 1 kg	91 6712 5151
Sauerkraut shredded second grade, net weight 1 kg	91 6712 6111
Chopped sauerkraut, second grade, net weight 1 kg	91 6712 6121
Sauerkraut sauerkraut with shredded second grade, net weight 1 kg	91 6712 6131
Cabbage sauerkraut with chopped second grade, net weight 1 kg	91 6712 6141
Sauerkraut whole-headed cabbage of the second grade, net weight 1 kg	91 6712 6151

Appendix 1. (Introduced additionally, Amendment N 1).

APPENDIX 2
Reference

Appendix 2. (Introduced additionally, Amendment N 2).

The text of the document is verified by:
official publication
Fruit and berry canned food
and fruit and vegetable.
Pickled and salted vegetables.
Vegetable canned food: Sat. GOSTs. -
Moscow: IPK Standards Publishing House, 2001

GOST R 53972-2010

Group Н52

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

VEGETABLES SALTED AND SURVEY

General specifications

Salted and fermented vegetables. General specifications

OKS 67.080.20
OKP 91 6710

Date of introduction 2012-01-01

The goals and principles of standardization in the Russian Federation are established by the Federal Law of December 27, 2002 N 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"

Information 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 Russian Agricultural Academy)

2 SUBMITTED by the Technical Committee for Standardization TC 93 "By-products of fruits, vegetables and mushrooms"

3 APPROVED AND PUT INTO EFFECT by the Order of the Federal Agency for Technical Regulation and Metrology of November 26, 2010 N 540-st

4 INTRODUCED FOR THE FIRST TIME

5 REDISSION. October 2012

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

This standard applies to salted and pickled vegetables prepared from fresh vegetables with the addition of salt, seasonings and spices, subjected to lactic acid fermentation with or without starter cultures.

Safety requirements are set out in 5.2.3, 5.2.4, quality requirements - in 5.2.1, 5.2.2, for packaging - in 5.4.1, 5.4.2, for marking - in 5.5.1-5.5.3.

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 Food table salt. Technical conditions

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

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

GOST R 52173-2003 Raw materials and food products. Method for identification of genetically modified sources (GMOs) of plant origin

GOST R 52174-2003 Biological safety. Raw materials and food products. Method for identification of genetically modified sources (GMI) of plant origin using a biological microchip

GOST R 52467-2005 Fruit, vegetable and mushroom processing products. Terms and Definitions

GOST R 52814-2007 Food products. Method for the detection of bacteria of the genus Salmonella

GOST R 53959-2010 By-products of fruits, vegetables and mushrooms. Packaging, labeling, transportation and storage

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the number of prepackaged goods in packages of any kind during their production, packaging, sale and import

GOST 490-2006 Food lactic acid. Technical conditions

GOST 1721-85 Fresh table carrots, harvested and supplied. Technical conditions

GOST 1722-85 Fresh table beets, harvested and supplied. Technical conditions

GOST 1724-85 Fresh white cabbage, harvested and supplied. Technical conditions

GOST 1725-85 * Fresh tomatoes. Technical conditions
________________
* GOST R 51810-2001 is in force on the territory of the Russian Federation.

GOST 1726-85 Fresh cucumbers. Technical conditions

GOST 7977-87 Fresh garlic, harvested and supplied. Technical conditions

GOST 8756.1-79 * Canned food products. Methods for determining organoleptic characteristics, net weight or volume and mass fraction of constituent parts
_________________
* Replaced with GOST 26664-85 for preserves and canned fish and seafood.

GOST 10354-82 Polyethylene film. Technical conditions

GOST 13908-68 Fresh sweet pepper. Technical conditions

GOST 14192-96 Marking of goods

GOST 14260-89 Capsicum fruits. Technical conditions

GOST 17594-81 Dry bay leaf. Technical conditions

GOST 19215-73 Fresh cranberries. Requirements for procurement, supply and sale

GOST 19360-74 Film liners. General specifications

GOST 20450-75 Fresh lingonberry. Requirements for procurement, supply and sale

GOST 25555.0-82 By-products of fruits and vegetables. Methods for determination of titratable acidity

GOST 25555.3-82 By-products of fruits and vegetables. Methods for the determination of mineral impurities

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

GOST 26668-85 ** Food and flavoring products. Sampling methods for microbiological analyzes
________________
** On the territory of the Russian Federation, GOST R 54004-2007 is in force.

GOST 26669-85 Food and flavoring products. Sample preparation for microbiological analyzes

GOST 26670-91 Food products. Microorganism cultivation methods

GOST 26927-86 Raw materials and food products. Methods for the determination of mercury

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

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Methods for the determination of lead

GOST 26933-86 Raw materials and food products. Methods for the determination of cadmium

GOST 27572-87 Fresh apples for industrial processing. Technical conditions

GOST 27853-88 Salted and pickled vegetables, pickled fruits and berries. Acceptance, sampling

GOST 29045-91 Spices. Allspice. Technical conditions

GOST 29049-91 Spices. Cinnamon. Technical conditions

GOST 29050-91 Spices. Black and white pepper. Technical conditions

GOST 29056-91 Spices. Caraway. Technical conditions

GOST 29270-95 By-products of fruits and vegetables. Methods for the determination of nitrates

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 the determination of residual amounts of organochlorine pesticides

GOST 30538-97 Food products. Method for the determination of toxic elements by the atomic emission method

GOST 30710-2001 Fruits, vegetables and products of their processing. Methods for the 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 relevant monthly information signs published in the current year. If the reference standard is replaced (changed), then when using this standard, the replacing (modified) standard should be followed. If the reference standard is canceled without replacement, then the provision in which the reference to it is given applies in the part not affecting this reference.

3.1 Terms and definitions - according to GOST R 52467.

4.1 Depending on the raw materials used, salted and pickled vegetables are produced in the following names:

- sauerkraut,

- pickles,

- salted tomatoes.

According to the method of preparation, sauerkraut is divided into the following types:

- shredded;

- chopped;

- headed with shredded;

- cabbage with chopped;

- whole-headed.

Depending on the ingredients used, sauerkraut is produced with the following additives: carrots, apples, lingonberries, cranberries, caraway seeds, bell peppers, beets, bay leaves, parsnips, pickled mushrooms.

Depending on the size, fresh cucumbers should be sorted into groups:

- pickles - no more than 50 mm long;

- gherkins of group I - 51-70 mm;

- group II gherkins - 71-90 mm;

- greens - 91-110 mm.

Cucumbers longer than 110 mm, as well as yellowed, overgrown with leathery seeds, wilted, wrinkled are not allowed for salting.

Salad cucumbers grown in the open field, as well as cucumbers of all varieties grown in greenhouses and hotbeds, are not allowed for pickling.

Fresh tomatoes should be graded by size and ripeness into red, pink, brown, milky and green prior to pickling. For pickling, tomatoes with a diameter of at least 40 mm are used (except for plum varieties).

5.1 Salted and pickled vegetables are produced in accordance with the requirements of this standard and the manufacturer's documents (technological instructions and recipes) in compliance with the requirements established by the regulatory legal acts of the Russian Federation. *
_______________

5.2 Features

5.2.1 Requirements for the organoleptic characteristics of salted and pickled vegetables are given in Table 1.

Table 1


Indicator name	Characteristic
Appearance	Cabbage - evenly chopped into strips no wider than 5 mm or cut in the form of particles of various shapes no more than 12 mm in maximum dimension, without large particles of cabbage stumps and pieces of leaves, or in the form of whole heads or their halves. Heads of cabbage or halves are elastic, retaining their shape, but with a dissected stump. Fruit and vegetable components and spices are evenly distributed in sauerkraut. Carrots, beets, parsnips, peppers and other components are chopped or cut into strips 3-5 mm wide or into slices no more than 3 mm thick and 40 mm in diameter. Apples - whole fruits, halves or 1/4 of the fruit. Cucumbers - whole, corresponding to this economic and botanical variety, not wrinkled, not wrinkled, without mechanical damage. Fruits with slight wrinkles and curvatures that do not disfigure the shape of the fetus are allowed, with a total weight of not more than 5%. Tomatoes are uniform in maturity, in size, whole, of various shapes, but not ugly, without stalks. Red and pink tomatoes with slight wrinkling and slight greening around the stalk are allowed. In each packing unit by net weight of salted red and pink tomatoes, no more than 10% of fruits with minor cracks, the presence of brown - no more than 10%. The admixture of dairy and green tomatoes is not allowed. In brown tomatoes, the admixture of dairy fruits is not more than 10%, green ones - not allowed
Consistency	Cabbage is juicy, dense and crispy. Cucumbers - strong, firm flesh, with underdeveloped watery, skinless seeds, completely saturated with brine, crispy. Tomatoes (red and pink) - the fruits are whole, the flesh is soft, but not sprawled. Tomatoes (brown, dairy, green) - whole fruits, fruit pulp is dense, soaked in brine
Taste and smell	Salty-sour taste characteristic of salted or pickled vegetables with aroma and aftertaste of added spices
	Cabbage - light straw with a yellowish tinge. In spiced cabbage, there may be hints depending on the color of the added seasonings and spices. Cucumbers - greenish-olive of different shades, without spots and burns. Tomatoes - close to the color of fresh tomatoes, corresponding to the degree of fruit ripeness
Cucumber sizes:
length, mm
diameter, mm, no more
The size of tomatoes by the largest transverse diameter (except for plum varieties), mm, not less
for plum varieties	Not limited
Brine quality	Unclear, pleasant aroma, salty-sourish taste, somewhat more pungent than vegetables
Notes (edit) 1 For gherkins, the ratio of length to largest transverse diameter should be at least 2.2. 2 Fruits with deviations in the size of the adjacent group with a total weight of not more than 5% are allowed in a packing unit for cucumbers of one group. 3 The content of fruits less than the established size is allowed, not more than 5% of the mass; with corky formations - no more than 15% by weight.

5.2.2 Requirements for physical and chemical parameters of salted and pickled vegetables are given in Table 2.

table 2


Indicator name
Mass fraction of cabbage from the net mass indicated on the label (after free flowing of juice),%, for:
shredded
chopped
cabbage
Mass fraction of cucumbers and tomatoes from net weight,%, not less
Mass fraction of spices based on net weight,% (depending on the recipe), for:
pickled cucumbers
pickled tomatoes
sauerkraut
Mass fraction of chlorides,%, for:
sauerkraut
pickled cucumbers
pickled tomatoes
Mass fraction of titratable acids (calculated as lactic acid),%, for:
sauerkraut
pickled cucumbers
pickled tomatoes
Mineral impurities	Not allowed
Impurities
Note - In shredded or chopped cabbage, there should be whole heads (or halves) in relation to the mass of chopped cabbage not more than 50%.

5.2.3 The content of toxic elements, nitrates, organophosphorus and organochlorine pesticides, radionuclides in salted and pickled vegetables should not exceed the norms established by the regulatory legal acts of the Russian Federation. *
_______________
* Prior to the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive bodies,.

5.2.4 The microbiological indicators of pickled and pickled vegetables must not exceed the norms established by the regulatory legal acts of the Russian Federation. * The finished product must not have visible signs of microbiological deterioration (mold, rotting).
_______________
* Prior to the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive bodies,.

5.3 Requirements for raw materials

For the manufacture of salted and pickled vegetables, the following types of raw materials are used:

- fresh cucumbers in accordance with GOST 1726;

- fresh tomatoes in accordance with GOST 1725;

- fresh white cabbage of mid-ripening, mid-late and late-ripening varieties according to GOST 1724;

- fresh table carrots in accordance with GOST 1721;

- fresh apples of late ripening according to GOST 27572;

- fresh lingonberries in accordance with GOST 20450;

- fresh cranberries in accordance with GOST 19215;

- fresh table beets in accordance with GOST 1722;

- sweet pepper in accordance with GOST 13908;

- marinated mushrooms;

- fresh garlic in accordance with GOST 7977;

- caraway seeds in accordance with GOST 29056;

- fresh parsnips;

- fresh celery;

- bay leaves in accordance with GOST 17594;

- fruits of paprika according to GOST 14260;

- parsley;

- food lactic acid in accordance with GOST 490;

- horseradish roots;

- table salt according to GOST R 51574;

- black and white pepper in accordance with GOST 29050;

- allspice in accordance with GOST 29045;

- cinnamon in accordance with GOST 29049;

- mustard (powder);

- herbs of spicy plants: horseradish leaves, tarragon, dill, celery, savory, basil, coriander, hyssop, marjoram, purslane;

- leaves of black currant, cherry, oak, wild garlic;

- starter culture from pure cultures of lactic acid bacteria;

- drinking water that meets sanitary standards and rules for, does not contain mesophilic clostridia spores in 100 cm.

The use of spices and aromatic herbs of other names permitted for use in the food industry is allowed.

Raw materials, semi-finished products used in the production of salted and pickled vegetables, in terms of safety indicators, must comply with the requirements established by the regulatory legal acts of the Russian Federation. *
_______________
* Prior to the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive bodies,.

5.4 Packaging

5.4.1 Packing - in accordance with GOST R 53959.

Containers and closures used for the production of salted and pickled vegetables must ensure the safety of products and their compliance with the requirements of this standard throughout the shelf life, subject to the conditions of transportation and storage.

It is not recommended to salt red tomatoes in containers with a capacity of more than 50.0 dm3.

Used containers, closures and transport containers must be authorized in accordance with the established procedure.

Recommended containers and closures for the production of salted and pickled vegetables are given in Appendix B.

5.4.2 The net weight of the product in one packaging unit must correspond to the nominal one indicated in the marking of the product in the shipping container, taking into account the permissible deviations.

The limits of permissible deviations of the net weight of the product in one packaging unit from the nominal one are in accordance with GOST 8.579.

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 A.

5.5.2 Transport marking - in accordance with GOST R 53959 and GOST 14192.

5.5.3 Paints and glue used for marking and sticking labels on containers must be allowed for contact with food in the prescribed manner.

6.1 Acceptance rules - according to GOST 27853.

Salted and pickled vegetables are taken in batches. A batch is understood as any number of packaging units manufactured by an enterprise in one shift and drawn up in one document certifying quality and safety, which indicates:

- number and date of issue;

- name of the manufacturer, its address, country;

- Product name;

- batch number and date of shipment;

- type and number of containers;

- net weight;

- date of manufacture and date of packaging;

- shelf life;

- storage conditions;

- information on the content of GMI in case of exceeding the permissible level in the finished product;

- compliance of the controlled indicators with the requirements of this standard;

- designation of this standard;

- information on confirmation of conformity.

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

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

6.4 Microbiological quality control of the product is carried out in accordance with the production control program.

7.1 Sampling for the determination of organoleptic and physicochemical indicators - in accordance with GOST 27853, mineralization of samples for the determination of toxic elements - in accordance with GOST 26929. Sampling and preparation of samples for the determination of radionuclides - by.

7.2 Determination of organoleptic characteristics - in accordance with GOST 8756.1.

7.3 Determination of physical and chemical indicators:

- mass fraction of vegetables - 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;

- foreign matter - visually.

There are many recipes for making sauerkraut. However, the essential ingredients in it are carrots and salt.

For pickling, cabbage heads of the latest varieties, dense, are taken. They are cleaned white and placed in a barrel. The bottom of the barrel is lined with cabbage leaves, and the top is also lined. A napkin, a circle and a load are placed on the cabbage, then it is poured with 4% brine (400 grams of salt per bucket of water). Care in the fermentation process is the same as for chopped or shredded cabbage.

Cabbage with heads of cabbage - 10 kg.

Brine:

Water - 8 liters.

Salt - 320 g.

Whole heads of cabbage and halves can be salted together with chopped (shredded) cabbage and carrots. They do it like this:

add carrots to chopped cabbage and grind with salt.

Put it in a prepared barrel with a layer of 30 centimeters.

Then put a row of whole heads of cabbage or halves.

Chopped cabbage, etc. are placed on them. Cover the top with a cabbage leaf, a napkin, a circle and put the load. Fermentation conditions are the same as for chopped cabbage. Requires piercing with sticks.

Prepared cabbage - 10 kg. Carrots - 300 g. Salt - 230 g.

*Chop the cabbage from the tight white heads, discarding the stumps.

Knead well, let the water drain and put in rows in a tub, sprinkle with salt mixed with anise or dill seeds, and beat with a wooden mallet.

Many people like to shift with slices of carrots, apples or lingonberries.

Having thus imposed a full tub, they make several holes in the cabbage with a stick to the very bottom of the tub so that an unpleasant odor can freely come out, which is repeated for two weeks, after which a circle is placed and a rather heavy oppression is placed on it.

Chopped cabbage without stalks is mixed with salt and caraway seeds,.

Sprinkle the bottom of the tub with rye flour and put rye bread in slices for sourdough. Whole small heads of cabbage are put into this cabbage, sprinkled with chopped cabbage, and then it is called sour cabbage.

* Fermentation -

The first sign of the onset of fermentation is the appearance of gas bubbles and foam on the brine surface, which must be removed. Some housewives unnecessarily underestimate a simple technique that improves the taste of cabbage.

Fermentation of cabbage produces gases with an unpleasant odor, which negatively affects the taste of the finished cabbage.

To get rid of this, it is necessary every one to two days to pierce the cabbage in several places with smooth pointed sticks to the bottom. The piercing is repeated, five or six times, until the foul-smelling gas no longer escapes from the holes.

After the cabbage has settled (by 20-30 centimeters), it is necessary to remove the load and the depressing circle, remove the top layer of whole leaves and the layer of brown cabbage. The bent weight must be washed with hot soda solution, and the napkin - first in water, and then in a saturated saline solution. Squeeze the napkin and cover the surface of the sauerkraut. The edges fit inside the barrel.

Then apply a clean circle and a smaller weight. The size of the load should be such that the brine protrudes to the edge of the undercutting circle. In this form, the cabbage is stored.

If after two or three days the brine does not appear on top of the cabbage, then the load must be increased or the barrel must be refilled with brine.

The best temperature for the fermentation period is room temperature, for winter storage - from 5 | C heat to zero. Sauerkraut is considered ready-to-eat when lactic acid fermentation ends.

By the end of fermentation, it acquires a light, amber-yellow color, has a pleasant smell and sour taste.

Bitter taste indicates abnormal fermentation or poor preparation of cabbage for fermentation (poor stripping, green leaves left). The unpleasant smell of the finished cabbage indicates that the care for it during fermentation was poor (gas was not removed). There should be enough brine in the finished sauerkraut, which has a dull yellow color and a pleasant sour-salty taste. Depending on the temperature, cabbage is ready in 15-20 days.

page 1

page 2

p. 3

page 4

p. 5

page 6

page 7

INTERSTATE STANDARD

Official edition

Standardinform

UDC 664.843.974.2:006.354

Group Н52

Sauerkraut. Specifications

ISS 67.080.20 OKP 91 6712

Date of introduction 07/01/1975

This standard applies to sauerkraut prepared from fresh white cabbage with the addition of table salt, seasonings and spices, subjected to lactic acid fermentation and intended for retail trade, for the catering network, as well as for industrial processing (for the production of Provencal cabbage, canned food, quick-frozen lunch dishes and side dishes).

1.1. According to the method of preparation, sauerkraut is divided into the following types: shredded;

chopped;

cabbage with shredded; cabbage with chopped; whole-headed.

(Modified edition, Amendment No. 1).

1.2. Depending on the quality indicators, sauerkraut is divided into the first and second

OKP codes are given in Appendix 1.

2.2. For the preparation of sauerkraut, the following raw materials and auxiliary materials are used:

fresh white cabbage of mid-ripening, mid-late and late-ripening varieties according to GOST

ground table salt not lower than the first grade in accordance with GOST 13830 *;

Official edition ★

Reprinting prohibited

fresh apples of late ripening according to GOST 27572;

marinated mushrooms;

parsnip;

3.4. Each batch of sauerkraut must be accompanied by a document certifying its quality, indicating the following data:

manufacturer's name; product names; gross weight, tare, net; commercial grade; production dates;

results of laboratory analysis and organoleptic assessment; kind (type) and condition of the package; number of seats;

designations of this standard.

(Modified edition, Amendment No. 2).

4.2. Foreign impurities and mold are determined visually.

(Introduced additionally, Amendment No. 1).

4.3. Methods of sampling and preparation of samples for microbiological analyzes - according to GOST 26668, GOST 26669.

Name
product

Carbohydrates, g

Vitamins, mg

Energy value, kcal

Sauerkraut

5.1. Sauerkraut is packed and labeled in accordance with GOST 13799. Information on nutritional and energy value is given in Appendix 2.

(Modified edition, Amendment No. 2).

For the public catering network and retail trade, polyethylene barrels for canned fruits and vegetables can be used.

At the request of the consumer, it is allowed to pack sauerkraut in glass jars with a capacity of up to 3 dm 3.

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

INFORMATION DATA

1. DEVELOPED AND SUBMITTED BY Tsentrosoyuz DEVELOPERS

V.P. Maslennikov, I.D.Barchuk, V.P.Smirnov, M.P. Ostapov

2. APPROVED AND INTRODUCED INTO EFFECT by the Resolution of the State Committee of Standards of the Council of Ministers of the USSR dated 20.12.73 No. 2726

4. REFERENCE REGULATORY AND TECHNICAL DOCUMENTS

Item number