GOST 19327-84

ГОСТ 19327-84

Food concentrates. First and main lunch courses

Концентраты пищевые. Первые и вторые обеденные блюда

Status: Effective - Supersedes. The limitation of effectiveness has been lifted: Protocol No. 5-94 of the IGU dated 05.17.94 (IUS 11-12-1994)

The standard applies to food concentrates of the first and second dinner dishes, which are various mixtures of pre-prepared products without fat or with fat, without adding or with the addition of meat, mushrooms, smoked meats, milk, sugar, dried fruits, spices, hydrolyzates, sodium gluminate and others. food dressers produced in bulk or briquetted form.

Стандарт распространяется на пищевые концентраты первых и вторых обеденных блюд, представляющие собой различные смеси предварительно подготовленных продуктов без жира или с жиром, без добавления или с добавлением мяса, грибов, копченостей, молока, сахара, сушеных фруктов, пряностей, гидролизатов, глумината натрия и других обогатителей пищи, выпускаемые в насыпном или брикетированном виде.

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Format: Electronic (pdf/doc)
Page Count: 28

Approved: USSR State Committee for Standards, 11/28/1984

SKU: RUSS19719

Price: $512.43




The Product is Contained in the Following Classifiers:

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.7 Tea industry products, food concentrates and enzymes »

ISO classifier » 67 PRODUCTION OF FOOD » 67.060 Cereals, legumes and their processed products »

National standards » 67 PRODUCTION OF FOOD » 67.060 Cereals, legumes and their processed products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N3 Flour and cereal products and bakery products » N33 Groat Concentrates »


The Document References:

GOST 10970-87: Nonfat dry milk

GOST 12306-66: Macaroni soft glassy wheat flour

GOST 12307-66: Macaroni hard (durum) wheat flour

GOST 1349-85: Dry cream

GOST 13830-97: Food common salt. General specifications

GOST 14176-69: Corn flour

GOST 15113.0-77: Food concentrates. Rules of acceptance, sampling and preparation of samples

GOST 15113.1-77: Food concentrates. Methods for determination of packing quality, net and volume weight, separate components mass fraction, particle size of certain types of product and milling grade

GOST 15113.2-77: Food concentrates. Methods for determination of impurities content and contamination of cereal reserves with pests

GOST 15113.3-77: Food concentrates. Methods for determination of organoleptic properties, preparedness of concentrates for using and evaluation of suspension dispersity

GOST 15113.4-77: Food concentrates. Methods for determination of moisture

GOST 15113.9-77: Food concentrates. Methods for determination of fat

GOST 16594-85: Uncooked smoked pork products

GOST 16599-71: Vanillin. Specifications

GOST 16729-71: Dried garlic. Specifications

GOST 16730-71: Dried green peas

GOST 16731-71: Dried white roots of parsleys, celery and parsnip

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

GOST 17594-81: Dry bay-leaves

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

GOST 19934-74: General-duty unit for quick-changeable die sets of dies for die casting. Design and dimensions

GOST 21149-93: Oat flakes

GOST 2156-76: Sodium bicarbonate. Technical conditions

GOST 21-94: Granulated sugar

GOST 24104-2001: Laboratory scales. General technical requirements

GOST 24104-88: General purpose and reference laboratory balances

GOST 24508-80: Food concentrates. Packing, marking, transportation and storage

GOST 25292-82: Rendered edible animal fats

GOST 26574-85: Wheat bakery flour

GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury

GOST 26930-86: Raw material and food-stuff. Method for determination of arsenic

GOST 26931-86: Raw materials and food-stuffs. Method for determination of copper

GOST 26932-86: Raw materials and food-stuffs. Methods for determination of lead

GOST 26933-86: Raw materials and food-stuffs. Methods for determination of cadmium

GOST 26934-86: Raw materials and food-stuffs. Method for determination of zinc

GOST 276-60: Wheat groats

GOST 28414-89: Cookery, confectionery and bakery fats

GOST 28432-90: Dried potatoes. Specifications

GOST 28501-90: Dried stone fruits

GOST 28502-90: Dried pome fruits

GOST 2874-82: Drinking water. Hygienic requirements and quality control

GOST 29045-91: Spices. Pimento or allspice. Specifications

GOST 29048-91: Nutmeg

GOST 29050-91: Black and white pepper

GOST 29052-91: Cardamom

GOST 29055-91: Coriander

GOST 29056-91: Caraway seeds

GOST 3034-75: Oat groats

GOST 30363-96: Egg products. General specifications

GOST 3343-89: Concentrated tomato products

GOST 3898-56: Deodorized soya flour. Specifications

GOST 4495-87: Whole dry milk

GOST 5550-74: Buckwheat groats

GOST 572-60: Polished millet groats

GOST 5784-60: Barley groats. Specifications

GOST 6002-69: Corn groats. Specifications

GOST 6201-68: Shelled (hulled) peas

GOST 6292-93: Rice groats

GOST 6882-88: Dried grapes

GOST 7022-97: Manna groats

GOST 7586-71: Dried white head cabbage.

GOST 7587-71: Dried onion

GOST 7588-71: Dried carrots

GOST 7589-71: Dried red beet

GOST 7697-82: Corn starch

GOST 7699-78: Potato starch

GOST 7758-75: Bean for human consumption

GOST 875-92: Pasta

GOST 908-79: Citric acid for use in food-stuffs. Specifications

GOST R 51232-98: Drinking water. General requirements for organization and quality control methods

GOST R 51574-2000: Food common salt. Specifications

SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products

The Document is Referenced By:

GOST R 50847-96: Dry food concentrates of instant first and second dishes. Specifications

PR 50.3.004-96: Rules for the certification of food products and food raw materials

Resolution 21: Rules for the certification of food products and food raw materials

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