Specifications (TU) for frozen dumplings. Registration with Astels

On January 1, 2017, for the first time in Russia, the state standard for dumplings was put into effect, which imposes quite clear requirements on the popular product. It is not surprising that since the beginning of this year in Russia there has not been a single manufacturer who would dare to start producing dumplings in accordance with the requirements of the new document. All companies continue to produce semi-finished meat products according to their specifications, hoping that in this way it will be more difficult for the consumer to verify the true quality of the product. However, the St. Petersburg Public Organization of Consumers “Public Control”, having analyzed ten samples of dumplings of different brands in the PETEX testing laboratory, found that most manufacturers mislead consumers by indicating false information about the composition on the package, and the requirements of the recently entered into force GOST 33394-2015 “Frozen dumplings. Specifications” corresponds to only one sample out of ten.

GOST is too tough?

The new GOST regulates the production of dumplings of only two categories: "B" - with a content of muscle tissue from 60% to 80% and category "C" with a content of muscle tissue from 40% to 60%. That is, such semi-finished products can be safely called meat. The absence of categories “G” and “D” in the new GOST is quite justified, since these are no longer meat, but meat-containing semi-finished products, in which a minimum content of muscle tissue is allowed: for category “D”, for example, 20% or less.

The state standard for dumplings also fixes the names of dumplings that can only be used in the production of GOST products: “Elite”, “Beef”, “Veal”, “Oriental”, “Russian”, “Siberian”, “Table”, “Traditional”, "Homemade", "Lamb", "Hunting", "Pork", "In the Urals", "Sabantuy". Therefore, having found dumplings with such names on the shelf of a store, the consumer must clarify whether the manufacturer is misleading them by indicating, for example, on the package in small print instead of the designation "GOST 33394-2015" the number of their technical specifications.

– The application of state standards is currently voluntary. Therefore, many enterprises prefer to work according to specifications, which provide them with a wider choice of raw materials and technological solutions in the production of products, - says Valery Timofeev, Deputy Head of the PETEX laboratory.

Pelmeni on a diet

According to the test reports, four out of ten samples did not meet nutritional labeling data.
So, in the dumplings "Juicy" from the Moscow JSC "OMPK" (TM "Papa can"), there was almost two times less fat than stated: 6.4 g instead of 11 g (per 100 g of product), in the dumplings of TM "First business "(private brand of the Dixy trading network, manufacturer Morozko LLC, Leningrad Region) of fat was 6.3 g instead of 12 g, in Bulmeni dumplings from ZAO Myasnaya Gallery" (Vladimir) - 8, 9 g instead of 12 g. But all the records were broken at the Novgorod CJSC "Korona": in their semi-finished product "Every Day" (private brand of the Auchan trading network), instead of the promised 28.3 g of fat, there was only 5.8 g.
“The nutritional value indicators indicated on the label are set by the manufacturer himself, which means that he is obliged to comply with them,” emphasizes Valery Timofeev.

Unstable Raw Material

In two samples of dumplings, the mass fraction of protein was higher than the values ​​indicated in the labeling. So, in dumplings "Papa can" it was 10.3 g instead of 7 g, and in dumplings "Every day" - 11.8 g instead of 6.5 g.
According to Alexander Ishevsky, Professor, Head of the Department of Technology of Meat, Fish Products and Cold Preservation at ITMO University, the reason for the low fat content and high protein content in dumplings should be sought in the raw materials from which the filling is made.

- In the technical conditions, the calculation of nutritional value is done taking into account average indicators, and today, unfortunately, meat raw materials are supplied to enterprises of different quality. But it goes into processing according to the recipe, so in some cases we observe deviations from the indicators declared by the manufacturer,” the expert says. – There is only one recommendation for manufacturers: to strengthen internal production control.

And the mutton lay nearby

During the examination, specialists from the PETEX laboratory determined the type of meat in dumplings. It turned out that a sensitive method for determining the DNA of animal tissues in six out of ten minced meat samples showed traces of the use of meat raw materials that were not indicated in the composition on the package.

So, for example, in the dumplings Krasnaya Price (private brand of the Pyaterochka retail chain, manufacturer Talosto-Products LLC, St. Petersburg) and Rubatki (Kotletar LLC, Kostroma), DNA from pork, not specified included on the package. And in the dumplings "Table" (LLC "Meat-packing plant" ZheLeN ", Orenburg region), which, judging by the packaging, should contain only poultry meat, DNA of pork and beef was found.

Surprisingly, in three samples of dumplings - "First Delo", "Bulmeni" and "Traditional" (LLC "Dunyasha", Moscow region) - traces of lamb were found, also not declared in the composition on the package.
However, despite the presence of DNA from animal tissues in minced meat, it cannot be argued that the meat of these animals was used directly in the production of dumplings.

The method for determining the species affiliation allows you to determine the meat components that are not declared in the composition. In some samples, DNA was found that was not characteristic of the types of meat declared in the composition. It is difficult to judge the reasons that led to such results, but the polymerase chain reaction (PCR) method was used, which provides objective data characterizing the state of specific samples studied at the DNA level, Timofeev emphasizes.

- Most likely, the manufacturers did not wash the equipment well enough, rebuilding it for the production of dumplings of a specific name. Therefore, part of the raw meat used in the production of other products could easily get into minced meat dumplings produced on a different shift, explains Alexander Ishevsky.
Nevertheless, such violations of the technological process can turn into troubles for certain groups of consumers.

- There are allergic reactions to different types of meat. Most often on beef, but it happens that there is an allergy to both pork and lamb. In addition, lamb is a very heavy product, it is poorly digested and is not recommended for people with digestive tract problems. If it is a meager amount, then the consumer will not have problems. In any case, the manufacturer is obliged to reliably inform the consumer about the composition of the product, - says Associate Professor of the Department of Geriatrics, Gerontology and Nursing of the State Medical University. I.I. Mechnikova Larisa Lavut.

Phosphates declared war

GOST 33394-2015 pays special attention to the content of phosphates in dumplings. In dumplings of category "B" they should not be more than 0.45%, category "C" - more than 0.50%.
– An excess of total phosphorus in foods is fraught with the fact that it washes out calcium from our body, which leads to the development of osteoporosis and the risk of fractures even with minor injuries. Especially dangerous is the imbalance of phosphorus and calcium in the elderly, whose bones do not grow together for a long time, and the associated restriction in movement can even lead to death, warns Larisa Lavut.

The increased content of total phosphorus in meat products is due to various food additives, without which the production of sausages and dumplings so beloved by us is indispensable.
- We are talking about phosphates - water-retaining additives, which are often abused by manufacturers in recent years, trying to save on raw materials. The new GOST for dumplings, in fact, declared war on phosphates, limiting their quantity, - says Alexander Ishevsky.

According to the conclusions of the PETEX laboratory, eight samples of dumplings potentially met the GOST requirements for the content of phosphates, but two samples - Rubatki and Table - went beyond the upper limit of the phosphate content: 0.79% and 0.78%, respectively. Since the manufacturers made these dumplings according to the specifications, they did not violate the mandatory requirements, however, thanks to the data obtained by the Public Control, the consumer can now choose a safer product on the store shelf.

You can buy!

- Dumplings of categories "B" and "C", if they are made according to the requirements of the recipe, are a balanced product in which vegetable and animal proteins are combined in the right proportions. Therefore, they can be recommended for nutrition, provided that the ratio of dough and meat filling in them is 50/50, as required by GOST, and the salt content standards are not exceeded, - says Larisa Lavut.

According to the presence of salt, all tested samples comply with the GOST standards, which allow it to be no more than 1.7 g per 100 g of product. But in terms of the ratio of the mass fraction of minced meat to the mass of the semi-finished product, only Bambushki dumplings fully meet the requirements of the new state standard. Dumplings “Domashnie” TM “Appetitno all year round” (private brand of the Karusel trading network) fell short of the state standard quite a bit. This sample fully corresponded to the information on the composition on the package, however, the filling in the semi-finished product turned out to be only 44.9% (the norm according to GOST is 50%).

“The results of an independent examination showed that dumpling manufacturers are afraid to switch to GOST, wanting to retain the possibility of using low-grade raw materials and various additives,” says Vsevolod Vishnevetsky, chairman of the Public Control. - Since, having started producing dumplings in accordance with GOST, manufacturers will become "transparent" both for regulatory authorities and for consumers. Their products will be easy to check against the standard, which is a public document, and the manufacturers themselves - in case of violations - will be easier to hold accountable.

Materials for checking the quality of dumplings "Public Control" sent to the Office of Rospotrebnadzor in St. Petersburg for taking measures within the framework of the administrative legislation of the Russian Federation.

Word to the expert

Rostislav Shipitsyn, Director of the St. Petersburg State Budgetary Institution "Center for Quality Control of Goods (Products), Works and Services":
- Pelmeni is not the most dietary product on the store shelf, it should be consumed in doses by people who are overweight. Spices are added to dumplings; in diseases of the gastrointestinal tract, they should be limited or excluded from the diet, especially in the acute phase.

When buying dumplings, you must carefully read the composition of the product. All ingredients on the package are listed in descending order. According to the content of muscle tissue in the recipe, dumplings are divided into 5 categories. The filling of the product of category "A" should contain more than 80% muscle tissue, "B" - from 60% to 80%, "C" - from 40% to 60%, "D" from 20% to 40%, "D" - 20% or less.

The composition should indicate all the spices that make up the product: salt, pepper, garlic, onion and others. You should also pay attention to the color of the dough - it should be white, not gray or yellowish. This may indicate that the product was not stored correctly or that various artificial additives are present in the dough. It is better to choose dumplings, in which the dough contains only flour, water and eggs.

The products themselves must be non-sticky, not deformed, with well-sealed edges. The use of food additives E249, E250, E251, E252 (preservatives and color fixatives) is not allowed for the production of dumplings.

You should not buy dumplings if the minced meat protrudes from the dough shell and the surface of the product is wet. If the dumplings are stuck together, then this may indicate that the storage conditions were violated - the dumplings were frozen and thawed repeatedly. Such dumplings may not be safe to consume.

Put into effect by order of the Federal Agency for Technical Regulation and Metrology dated November 24, 2015 N 1950-st

Interstate standard GOST 33394-2015

"DUMPLINGS FROZEN. SPECIFICATIONS"

With changes:

Frozen dumplings. Specifications

Introduced for the first time

Foreword

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for the development, adoption, application, renewal and cancellation

About the standard

1 Developed by the Federal State Budgetary Scientific Institution "All-Russian Research Institute of the Meat Industry named after V.M. Gorbatov" (FGBNU "VNIIMP named after V.M. Gorbatov")

2 Introduced by the Federal Agency for Technical Regulation and Metrology

3 Adopted by the Interstate Council for Standardization, Metrology and Certification (Minutes of October 27, 2015 N 81-P)

4 By order of the Federal Agency for Technical Regulation and Metrology dated November 24, 2015 N 1950-st, the interstate standard GOST 33394-2015 was put into effect as the national standard of the Russian Federation from January 1, 2017.

5 First introduced

1 area of ​​use

This standard applies to meat 1 semi-finished product in the test - frozen dumplings intended for sale in trade and catering networks (hereinafter referred to as dumplings).

2 Normative references

This standard uses normative references to the following interstate standards:

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

GOST 34120-2017 Cattle for slaughter. Beef and veal in carcasses, half carcasses and quarters. Specifications

GOST 1129-2013 Sunflower oil. Specifications

GOST 1341-2018 Vegetable parchment. Specifications

GOST 1723-86 Fresh onion harvested and supplied. Specifications

GOST 1760-2014 Subparchment. Specifications

GOST ISO 1841-2-2013 Meat and meat products. Potentiometric method for determining the mass fraction of chlorides

GOST 2226-2013 Bags made of paper and combined materials. General specifications

GOST 4288-76 Culinary and semi-finished minced meat products. Acceptance rules and test methods

GOST 6309-93 Cotton and synthetic sewing threads. Specifications

GOST ISO 7218-2015 Microbiology of food and animal feed. General requirements and recommendations for microbiological studies

GOST 7269-2015 Meat. Sampling methods and organoleptic methods for determining freshness

GOST 7977-87 Fresh garlic harvested and supplied. Specifications

GOST 8273-75 Wrapping paper. Specifications

GOST 9957-2015 Meat and meat products. Methods for determining the content of sodium chloride

GOST 9959-2015 Meat and meat products. General conditions for organoleptic evaluation

GOST 10354-82 Polyethylene film. Specifications

GOST 10444.12-2013 Microbiology of food and animal feed. Methods for detection and enumeration of yeasts and molds

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 10970-87 3 Skimmed milk powder. Specifications

GOST 33781-2016 Consumer packaging made of cardboard, paper and combined materials. General specifications

GOST 12306-66 Soft vitreous wheat flour for pasta. Specifications

GOST 12307-66 Durum wheat flour (durum) for pasta. Specifications

GOST 13511-2006 Corrugated cardboard boxes for foodstuffs, matches, tobacco products and detergents. Specifications

GOST 34033-2016 Packaging made of cardboard and combined materials for food products. Specifications

GOST 13830-97 7 Edible table salt. General specifications

GOST 14192-96 Marking of goods

GOST 16439-70 Flour of the second grade from durum wheat (durum). Specifications

GOST 17308-88 Twines. Specifications

GOST 17435-72 Drawing rulers. Specifications

GOST 18251-87 Paper based adhesive tape. Specifications

GOST 18321-73 Statistical quality control. Methods for random selection of samples of piece products

GOST 19496-2013 Meat and meat products. Method of histological examination

GOST 20477-86 Polyethylene tape with a sticky layer. Specifications

GOST 21237-75 Meat. Methods of bacteriological analysis

GOST 23042-2015 Meat and meat products. Methods for determining fat

GOST 23392-2016 Meat. Methods of chemical and microscopic analysis of freshness

GOST 25011-2017 Meat and meat products. Protein determination methods

GOST 25292-2017 Rendered edible animal fats. Specifications

GOST 25951-83 Polyethylene shrink film. Specifications

GOST 26574-2017 Baking wheat flour. Specifications

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

GOST 26670-91 Food products. Methods for cultivating microorganisms

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 27569-87 13 Marketable fresh garlic. Specifications

GOST ISO 973-2016 Spices. Allspice in grains or ground. Specifications

GOST 29048-91 Spices. Nutmeg. Specifications

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

GOST 29052-91 Spices. Cardamom. Specifications

GOST 29053-91 Spices. Ground red pepper. Specifications

GOST 29055-91 Spices. Coriander. Specifications

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

GOST 30363-2013 Liquid and dry egg products. Specifications

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

GOST 33222-2015 White sugar. Specifications

GOST 31450-2013 Drinking milk. Specifications

GOST 31463-2012 Durum wheat flour for pasta. Specifications

GOST 31473-2012 Turkey meat (carcasses and their parts). General specifications

GOST 31476-2012 Pigs for slaughter. Pork in carcasses and half carcasses. Specifications

GOST 31477-2012 Meat and meat products. Immunoprecipitation method for determining the mass fraction of animal (pork, beef, mutton) protein

GOST 31479-2012 Meat and meat products. Histological composition identification method

GOST 31491-2012 Soft wheat flour for pasta. Specifications

GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic

GOST 31654-2012 Edible chicken eggs. Specifications

GOST 31659-2012 (ISO 6579:2002) Food products. Method for detection of bacteria of the genus Salmonella

GOST 31671-2012 (EN 13805:2002) Food products. Definition of trace elements. Sample preparation by mineralization at elevated pressure

GOST 31694-2012 Food products, food raw materials. Method for determining the residual content of antibiotics of the tetracycline group using high performance liquid chromatography with a mass spectrometric detector

GOST 31707-2012 (EN 14627:2005) Food products. Definition of trace elements. Determination of total arsenic and selenium by atomic absorption spectrometry with generation of hydrides with preliminary mineralization of the sample under pressure

GOST 31747-2012 Food products. Methods for detecting and determining the number of bacteria of the Escherichia coli group (coliform bacteria)

GOST 31777-2012 Sheep and goats for slaughter. Lamb, lamb and goat meat in carcasses. Specifications

GOST 31778-2012 Meat. Cutting pork into cuts. Specifications

GOST 31796-2012 Meat and meat products. Accelerated histological method for determining the structural components of the composition

GOST 31797-2012 Meat. Cutting beef into cuts. Specifications

GOST 31903-2012 Food products. Express method for the determination of antibiotics

GOST 31904-2012 Food products. Sampling methods for microbiological testing

GOST 31962-2013 Chicken meat (chicken carcasses, broiler chickens and their parts). Specifications

GOST 32008-2012 (ISO 937:1978) Meat and meat products. Determination of nitrogen content (arbitration method)

GOST 32009-2013 Meat and meat products. Spectrophotometric method for determining the mass fraction of total phosphorus

GOST 32031-2012 Food products. Methods for detection and determination of Listeria monocytogenes bacteria

GOST 32065-2013 Dried vegetables. General specifications

GOST 32161-2013 Food products. Method for determining the content of cesium Cs-137

GOST 32164-2013 Food products. Sampling method for the determination of strontium Sr-90 and cesium Cs-137

GOST 32308-2013 Meat and meat products. Determination of the content of organochlorine pesticides by gas-liquid chromatography

GOST 32951-2014 Meat and meat-containing semi-finished products. General specifications

GOST 31990-2012 Duck meat (carcasses and their parts). General specifications

GOST 33816-2016 Goose meat (carcasses and their parts). Specifications

GOST 34121-2017 Guinea fowl meat (carcasses and their parts). Specifications

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 annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for 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 terms according to GOST 32951.

4 Technical requirements

4.1 Pelmeni must comply with the requirements of this standard and be produced according to technological instructions 17 for the production of dumplings in compliance with the recipes and requirements established by,, and regulatory legal acts in force on the territory of the state that adopted the standard.

4.2 Pelmeni are produced in the following names:

4.3 Characteristics

4.3.1 In terms of organoleptic and physico-chemical parameters, dumplings must comply with the requirements specified in tables 1 - 3.

Table 1

table 2

Table 3

4.3.2 Microbiological indicators of dumplings should not exceed the norms established by, or regulatory legal acts in force in the territory of the state that adopted the standard.

4.4 Requirements for raw materials

4.4.1 For the production of dumplings, the following are used:

Beef according to GOST 34120, GOST 31797 and obtained by cutting it:

trimmed beef of the highest grade without visible inclusions of connective and adipose tissue;

trimmed beef of the first grade with a mass fraction of connective and adipose tissue of not more than 6.0%;

single-grade trimmed beef with a mass fraction of connective and adipose tissue of not more than 10.0%;

trimmed sausage beef with a mass fraction of connective and adipose tissue of not more than 12.0%;

trimmed beef of the second grade with a mass fraction of connective and adipose tissue of not more than 20.0%;

trimmed fatty beef with a mass fraction of connective and adipose tissue of not more than 35.0%;

Cutlet meat from beef with a mass fraction of connective and adipose tissue of not more than 20.0%:

Veal in accordance with GOST 34120 and the highest grade veal obtained during its cutting without visible inclusions of connective and adipose tissue;

Pork according to GOST 31476, GOST 31778 and obtained by cutting it:

trimmed lean pork with a mass fraction of adipose tissue of not more than 10.0%;

trimmed semi-fat pork with a mass fraction of adipose tissue from 30.0 to 50.0%;

single-grade trimmed pork with a mass fraction of adipose tissue of not more than 55.0%;

trimmed sausage pork with a mass fraction of adipose tissue of not more than 60.0%;

trimmed fatty pork with a mass fraction of adipose tissue from 50.0 to 85.0%;

Cutlet meat from pork with a mass fraction of adipose tissue of not more than 35.0%;

Mutton in accordance with GOST 31777 and single-grade veined lamb obtained during its cutting with a mass fraction of connective and adipose tissue of not more than 20.0%;

Cutlet meat from lamb with a mass fraction of connective and adipose tissue of not more than 20.0%;

Blocks of trimmed meat (beef, pork, lamb) frozen;

Fat-raw beef, pork, mutton (subcutaneous and fat-tailed);

Animal fat, melted food according to GOST 25292;

pork fat;

Poultry meat in accordance with GOST 31990, GOST 33816, GOST 34121, GOST 31473, GOST 31962 and boneless meat of legs, thighs and breast obtained by cutting them;

Wheat flour according to GOST 26574, not lower than the first grade;

Soft wheat flour for pasta according to GOST 12306, GOST 31491, first grade;

Flour of the second grade from durum wheat (durum) according to GOST 16439;

Durum wheat flour for pasta according to GOST 12307, GOST 31463, first grade;

Fresh onion according to GOST 1723;

Dried onion according to GOST 32065;

Frozen onion;

Dried fried onions;

Fresh garlic according to GOST 7977, GOST 27569;

Dried garlic according to GOST 32065;

Frozen crushed garlic;

Garlic, preserved with table salt;

Pepper black or white according to GOST 29050;

Ground red pepper according to GOST 29053;

Allspice according to GOST ISO 973;

Nutmeg according to GOST 29048;

Cardamom according to GOST 29052;

Coriander according to GOST 29055;

Dried greens;

drinking water;

Edible table salt according to GOST 13830, boiled-out or rock salt, garden salt, self-planting salt, grinding N 0, N 1 and N 2, not lower than the first grade:

Sugar-sand according to GOST 33222;

Drinking milk according to GOST 31450;

Skimmed milk powder according to GOST 10970;

Food chicken eggs according to GOST 31654;

Egg products according to GOST 30363;

Sunflower oil according to GOST 1129;

Olive oil;

Spice extracts (black or white pepper; red pepper; allspice; coriander; nutmeg; cardamom);

Nutritional supplements:

flour treatment substances intended to improve the baking quality or color of flour (dough) in accordance with ;

antioxidants: E300, E301, E306, E392, green tea extract.

4.4.2 It is allowed to use similar raw materials in terms of quality and safety and satisfying the requirements set forth in 4.3.1.

4.4.3 Used in the production of dumplings:

Raw materials of animal origin are subject to veterinary and sanitary examination and must comply with the requirements, and, as well as the requirements established in the territory of the state that adopted the standard;

Drinking water, in terms of safety indicators, must comply with the requirements established by regulatory legal acts in force on the territory of the state that adopted the standard;

Other raw materials (ingredients) must comply with the requirements and, as well as the requirements established in the territory of the state that adopted the standard.

4.4.4 It is not allowed to use:

Meat of bulls, boars, rams;

Raw meat frozen more than once;

Meat raw materials in a frozen state with an expiration date:

for beef - more than 6 months.

for pork, lamb, raw fat - more than 3 months,

for poultry meat - more than 1 month,

Meat raw materials that have noticeably changed color on the surface;

Pork (including bacon) with signs of oxidative deterioration of adipose tissue (yellowing, salting, rancidity):

Raw fat contaminated, discolored, with foreign smell.

4.5 Marking

4.5.1 Labeling of consumer packaging - according to, or regulatory legal acts in force in the territory of the state that adopted the standard, indicating the following additional information:

Information on the nutritional value of 100 g of dumplings (given in Appendix A);

Information about the composition of dumplings (given in Appendix B).

An example of marking dumplings - Meat semi-finished product in a frozen dough. Pelmeni "Elite", category B.

When marking dumplings, it is allowed to indicate information about the composition of the dough and minced meat separately.

4.5.2 Marking of transport packaging - according to, or regulatory legal acts in force on the territory of the state that has adopted the standard, GOST 14192 with the application of manipulation marks: "Temperature limitation" and "Perishable goods".

4.6 Packaging

4.6.1 Consumer and transport packaging, packaging materials and fasteners must comply with the requirements or regulatory legal acts in force in the territory of the state that adopted the standard, ensure the safety and quality of dumplings during transportation and storage during the entire shelf life.

4.6.2 Pelmeni are produced by weight or packaged with a net weight of 250.0 to 1000.0 g in the following consumer packaging:

Cardboard packs according to GOST 33781, which are glued or sewn together with steel wire;

Packages made of polymer films in accordance with GOST 10354 or other film materials that are fastened with heat sealing, aluminum staples, polyethylene tape with an adhesive layer in accordance with GOST 20477 or other methods that ensure the safety of the product;

Trays made of polymeric materials, which are covered with lids or wrapped with a heat-shrinkable polyethylene film in accordance with GOST 25951.

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

Limits of permissible negative deviations of the net weight of one packaging unit from the nominal - in accordance with GOST 8.579.

4.6.4 Pelmeni in consumer packaging are placed in transport packaging - corrugated cardboard boxes according to GOST 13511, GOST 34033, reusable polymer and aluminum boxes, containers or equipment containers.

4.6.5 Reusable packaging must have a lid. In the absence of a lid, it is allowed for local sale to cover the package with parchment in accordance with GOST 1760, parchment in accordance with GOST 1341, wrapping paper in accordance with GOST 8273 or a polymer film.

4.6.6 For retail and public catering enterprises, it is allowed to pack dumplings with a net weight of not more than 15 kg in corrugated cardboard boxes with a net weight of not more than 10 kg in paper bags, unimpregnated according to GOST 2226 or with a net weight of not more than 6 kg in bags made of polyethylene film according to GOST 10354.

The bottom and walls of the boxes are lined with wrapping paper, parchment, sub-parchment or polymer film.

Corrugated cardboard boxes are sealed with paper-based adhesive tape in accordance with GOST 18251. Paper and polyethylene bags are tied with twine in accordance with GOST 17308 or cotton threads in accordance with GOST 6309 or fastened with aluminum staples.

4.6.7 It is allowed to use other types of packaging that meet the requirements set out in 5.5.1.

4.6.8 Pelmeni of the same name, one production date and one type of packaging are packed in each unit of transport packaging.

4.6.9 The net weight of dumplings in corrugated cardboard boxes should be no more than 20.0 kg, in containers and packaging equipment - no more than 250.0 kg; gross weight of products in reusable packaging - no more than 30.0 kg.

5 Acceptance rules

5.1 Acceptance rules, sample size and sampling - according to GOST 4288, GOST 18321, GOST 32951 and this standard.

5.2 Dumplings are accepted in batches.

A batch is considered a certain number of dumplings of the same name, equally packaged, produced (manufactured) by one manufacturer in a certain period of time, accompanied by shipping documentation that ensures the traceability of dumplings.

5.3 Organoleptic indicators, net weight, quality of packaging (no defects: violation of integrity, traces of wetting, deformation) and markings of dumplings are determined in each batch, as well as at the request of the controlling organization or consumer.

5.4 The order and frequency of control of physical and chemical indicators, microbiological indicators, the content of toxic elements, antibiotics, pesticides and radionuclides is established by the manufacturer of products in the production control program.

5.5 If the test results are negative for at least one quality indicator, the batch of dumplings is not subject to acceptance.

5.6 Control over the content of dioxins is carried out in cases of deterioration of the environmental situation associated with accidents, man-made and natural disasters leading to the formation and release of dioxins into the environment, in case of a reasonable assumption about their possible presence in food raw materials.

5.7 In case of disagreement on the composition of the raw materials used, the raw material composition of the product is identified.

5.8 Control for the presence of genetically modified organisms (GMOs) is carried out at the request of the controlling organization or the consumer.

6 Control methods

6.1 Sampling and preparation of samples for testing - according to GOST 4288, GOST 18321, GOST 26669, GOST 26670, GOST 26929, GOST 31671, GOST 31904, GOST 32164.

6.2 General requirements for microbiological control - according to GOST ISO 7218.

6.3 Determination of organoleptic indicators - according to GOST 4288, GOST 9959.

6.4 In case of doubt about the freshness of the filling (minced meat), its quality is checked in accordance with GOST 7269, GOST 21237, GOST 23392.

6.5 Determination of physical and chemical parameters:

Mass fraction of muscle tissue - according to GOST 32951 (clause 7.16);

Mass fraction of fat - according to GOST 23042;

Mass fraction of protein - according to GOST 25011, GOST 31477, GOST 32008;

Mass fraction of chlorides - according to GOST ISO 1841-2, GOST 9957;

Mass fraction of total phosphorus (P 2 O 5) - according to GOST 32009.

6.6 Determination of microbiological indicators:

The number of mesophilic aerobic and facultative anaerobic microorganisms - according to GOST 10444.15:

Bacteria of the group of Escherichia coli (coliforms) - according to GOST 31747;

Pathogenic microorganisms, including:

Salmonella - according to GOST 31659;

bacteria Listeria monocytogenes - according to GOST 32031;

Molds - according to GOST 10444.12.

6.7 Determination of the content of toxic elements:

Mercury - according to GOST 26927;

Arsenic - according to GOST 26930, GOST 30538, GOST 31628, GOST 31707;

Lead - according to GOST 26932, GOST 30178, GOST 30538;

Cadmium - according to GOST 26933, GOST 30178, GOST 30538.

6.8 Definition of antibiotics - according to GOST 31694, GOST 31903 and regulatory documents in force in the territory of the state that adopted the standard.

6.9 Determination of pesticides - in accordance with GOST 32308 and regulatory documents in force in the territory of the state that adopted the standard.

6.10 Determination of radionuclides - according to GOST 32161, GOST 32164.

6.11 Determination of dioxins - according to the regulatory documents in force in the territory of the state that adopted the standard.

6.12 Identification of the raw material composition of the product - according to GOST 19496, GOST 31479, GOST 31796.

6.13 Definition of GMOs - according to the regulatory documents in force in the territory of the state that adopted the standard.

6.14 The temperature in the thickness of the product is controlled by a digital thermometer with a measurement range of minus 30°С to 120°С, with a division value of 0.1°С or other devices that provide temperature measurement in a given range.

6.15 Determination of the mass fraction of the filling - according to GOST 32951 (clause 7.13).

6.16 Determination of the mass of the product (packaging unit) is carried out on a balance for static weighing.

Determination of deviations in the net weight of packaged dumplings - according to GOST 8.579.

6.17 Determination of the thickness of the test shell is carried out after measuring the mass of frozen dumplings, for which they are selected from two to three packages (packs) of 20 pcs. dumplings, make a cross section and measure the thickness on the cross section with a ruler according to GOST 17435.

The result is taken as the arithmetic mean of the obtained definitions.

6.18 Determination of the mass fraction of muscle tissue in the filling - according to GOST 32951 (clause 7.16).

7 Transport and storage

7.1 Pelmeni are released for sale with a temperature at any point of measurement of the product not higher than minus 10 ° C.

7.2 Pelmeni are transported by all modes of transport in accordance with the rules for the transportation of perishable goods, at a temperature not higher than minus 10°C.

7.3 Storage

7.3.1 Pelmeni are stored in accordance with the storage rules at an air temperature not higher than minus 10°C.

7.3.2 Storage of dumplings in the warehouses of transport companies is not allowed.

7.3.3 The expiration date of dumplings is set by the manufacturer. Recommended shelf life of dumplings:

at a storage temperature not higher than minus 10 ° C - no more than one month;

at a storage temperature not higher than minus 18 ° C - no more than six months.

1 Assignment of a group in accordance with GOST 32921-2014 "Products of the meat industry. The procedure for assigning groups."

3 In the Russian Federation, GOST R 52791-2007 "Canned milk. Powdered milk. Specifications" is in force.

7 In the Russian Federation, GOST R 51574-2000 "Edible table salt. Specifications" is in force.

13 In the Russian Federation, GOST R 55909-2013 "Fresh garlic. Specifications" is in force.

17 In the Russian Federation, GOST R 51574-2018 "Edible salt. General specifications" is in force.

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Annex A
(reference)

Nutrition information for 100 g dumplings *

A.1 Information about the nutritional value of 100 g of dumplings is given in Table A.1.

Table A.1

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* It is allowed to indicate in the labeling the average values ​​of nutritional values ​​obtained by the manufacturer, taking into account the raw materials used and the production technology, while deviations from the actual values ​​of protein, fat, carbohydrates should not exceed ± 2 g, energy value - no more than 15%, unless otherwise deviation is not set by the manufacturer.

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Annex B
(reference)

Information about the composition of dumplings

B.1 Information about the composition of dumplings is given in Table B.1.

Table B.1.

Bibliography

This article shows the recipes for dumplings per 100 kg of product according to the long-forgotten GOST.

A good dumpling is a delicious dumpling, and the whole trick in making dumplings lies exclusively in natural minced meat. Minced meat according to the old GOST is prepared only from chilled trimmed meat, i.e. meat is not frozen, without veins and connective tissue. Sometimes top-grade meat was used, as in the case of making dumplings according to the recipe "Russian dumplings No. 3". This is a tenderloin from the back, otherwise: muscle tissue without joints and fatty layers. Beef meat of the 1st and 2nd grades was allowed. Surprisingly, meat of the 1st grade was used more often.

Meat of the 1st grade is muscle tissue with up to 6% fat and connective tissue. These are the most delicious and high in gastronomic quality pieces of meat obtained by cutting from the shoulder blades, shoulders, back, waist and hip part of the carcass.

Meat of the 2nd grade is obtained from the chest, neck parts, shank, shank, flank, this meat contains a mass fraction of fatty and connective tissues up to 20% of the total mass.

A simple fact is interesting: both homemade, classic and industrial dumplings according to GOST were delicious and will always be, when the recipe includes, in addition to chilled meat, fresh onion and fresh chicken eggs. So it was ... Today, the recipes for dumplings seem to be the same according to the new GOST, there are no differences in composition, but for some reason there is no meat in them ...

The classic recipe for delicious homemade dumplings today is the same as described in the tables. Only be sure to add water to the stuffing for dumplings, and about 20%. Then, when cooking, dumplings will turn out with juicy minced meat. On an industrial scale, the preparation of dumplings is carried out, which, subject to technological processes, also allows obtaining good dumplings.

Recipes for dumplings according to the old canceled GOST

All these were recipes for delicious dumplings. However, in order to reduce the cost of minced meat, soy, soy isolate (protein substitute), mechanically deboned poultry meat, offal, flour, semolina, boiled pearl barley, dyes, phosphates, vegetable and animal protein, emulsifiers, dietary fiber, flavors are added to it. , flavor enhancers and moisture-retaining components that add weight to dumplings.

GOSTs for food products: the quality of dumplings

Two of the most important GOSTs have been canceled: GOST R 52675-2006 (Semi-finished meat and meat-containing products. General specifications) and GOST R 51187-98 (Semi-finished minced meat, dumplings, minced meat for baby food).

The second GOST allowed the use of beef and pork in a steamed or frozen state as raw materials for minced meat, and it was not allowed: the use of raw materials frozen more than once, as well as the meat of bulls, boars and lean meat (meat of lean animals), although the latter can be attributed to 1st grade for a high percentage of protein and a low percentage of fat. The canceled GOST R 51187-98 regulated three main classes according to the content of the mass fraction of trimmed meat:

Class A - not less than 72%

Class B - not less than 55%

Class B - not less than 45%.

Such ratios were maintained in almost all the dumpling recipes shown in this article, and this is not baby food.

According to GOST R 52675-2006, the use of meat semi-finished products of the following categories has been canceled:

A - with a mass fraction of muscle tissue in the filling recipe from 80%

B - with a mass fraction of muscle tissue in the filling recipe from 60 to 80%

B - with a mass fraction of muscle tissue in the filling recipe from 40 to 60%

G - with a mass fraction of muscle tissue in the filling recipe from 20 to 40%

D - with a mass fraction of muscle tissue in the filling recipe of less than 20%.

Recipes for dumplings according to the new GOST

Since the beginning of 2017, a new standard GOST 33394-2015 (Frozen dumplings. Specifications) has been in force, which has a “reservation” in its name - technical conditions, which can significantly worsen the quality of the produced dumplings. Now dumplings are:

Class B - with a mass fraction of minced meat (not trimmed meat!!!) of at least 50%. It does not say what kind of meat: beef or poultry! Stuffing can be from anything.

Class B - with a mass fraction of muscle tissue (and not trimmed meat !!!) in the filling recipe from 40 to 60% (of the filling!). Muscle tissue contains connective fibers, veins and layers of fat. If the dumpling filling, the average weight of which is 6-14 grams, is made from soy or other filler, then there may be some semblance of meat in it, but there will be neither taste nor benefit from such dumplings.

Now it is allowed to add to minced meat:

Trimmed beef of the second grade with a mass fraction of connective and adipose tissue up to 20%

Trimmed fat beef with a mass fraction of connective and adipose tissue up to 35%

Pork trimmed bold with a mass fraction of adipose tissue from 30 to 50%

Fat trimmed pork with a mass fraction of adipose tissue from 50 to 85%

poultry meat

Dried and frozen onions

Antioxidants E300, E301, E306, E392.

Given that this is not a complete list, it becomes clear that all these new ingredients clearly do not add taste and benefit to modern dumplings. The task of technologists was to connect any fatty mass with various fillers in order to provide something similar to a meat product with a given amount of fat and protein. It is the latter that is regulated in the new GOST 33394-2015.

As a result, today we have:

Practical elimination of the production of superior quality products (class A) containing meat

Eliminated the production of semi-finished products of categories (from B to D) from natural meat

Lack of production of dietary semi-finished products

The almost complete lack of quality, and indeed the meat itself, in “meat” products has been legalized.

One of the main criteria for the quality of dumplings is the "dough / minced meat" ratio. The more the ratio shifts towards the mass fraction of minced meat, the more solid the product is. According to GOST, in raw dumplings, the “dough / minced meat” ratio is regulated - “50:50”. But in the process of cooking dumplings, the dough swells and excess water is released from the minced meat. For this reason, the initial ratio of "50:50" may change to "65:35", and in some cases to "75:25", in the direction of increasing the mass fraction of the test.
Therefore, for the preparation of high quality dumplings, it is necessary to strive to use dough with good cooking properties (slight swelling) and minced meat with a high moisture-binding ability.

Dumplings made from baking flour with a gluten content of 28% swell by an average of 60-100% during the cooking process. The cooking properties of pelmeni dough are to some extent affected by its density, which is determined by the amount of pressing during molding, the quality of flour (gluten content and properties), and the degree of surface roughness of the formed pelmeni.
The preparation of minced meat must be carried out in accordance with the approved technology. After grinding the chilled or thawed meat in a meat grinder, the minced meat is sent to the meat mixer, where it is mixed with the rest of the recipe components. Mixing should be carried out until the added water is completely bound, i.e. for at least 15-20 minutes. Otherwise, excess moisture is released in the form of broth, which subsequently flows out when the finished dumplings are bitten. In addition, with direct contact, water from minced meat can penetrate into the test shell, significantly deteriorating its quality.

Dough dumplings steep for the device for the production of dumplings:

Premium flour: 700 gr, 700 gr
Egg: 2 pcs, 60 gr
Water: 260 ml, 260 ml
Salt: 15 gr, 15 gr
Exit: 1000 gr

Flour is poured into a dough mixer, water, eggs, salt are added and the dough is kneaded until it acquires a uniform consistency. The prepared dough is kept for 30 minutes to swell the gluten and give the dough elasticity, after which it is used to make dumplings.

Pelmeni (semi-finished products):

Name of raw material Gross: Net:

Dough for dumplings: 450
Beef: 272, 200
Pork: 270, 230
Onion: 50, 42
Salt: 9, 9
Black pepper: 0,5, 0,5
Sugar: 0,5, 0,5
Water: 90, 90
Water: 90, 90
Salt: 15, 15
Mass of minced meat: 460
p/f output: 1000 gr

Dough for dumplings:

Name of raw materials: Gross: Net:

Premium flour: 695 gr, 695 gr
Egg: 2 pcs, 60 gr
Water: 270 ml, 270 ml
Salt: 12 gr, 12 gr
Exit: 1000 gr

The calculation is given for 1 kg of finished dough.

The flour is added heated to 30-35 degrees. Water, then eggs, salt, sugar and knead the dough until it acquires a uniform consistency. The prepared dough is kept for 30 minutes to swell the gluten and give the dough elasticity, after which it is used to make dumplings.

Varenniki with curd minced meat (semi-finished product)

Name of raw material Gross Net (kg)

Dough for dumplings: 8,2
Mass of minced meat: 10,3
p/f output: 18,5

Minced curd for dumplings:

Name of raw materials: Gross: Net:

Curd: 792, 784
Egg: 2 pcs, 80 gr
Sugar: 90, 90
Wheat flour: 40, 40
Butter: 40, 40
Vanillin: 0.1, 0.1
Yield: 1000 gr

Cottage cheese is passed through a mashing machine. Then add eggs, flour, butter, vanillin and mix everything thoroughly.

Minced potato with mushrooms and onions for dumplings

Name of raw materials: Gross: Net:

Potato: 1074, 740
Onion: 214, 90
Dried mushrooms: 90, 180
Vegetable oil: 30, 30
Salt: 10, 10
Exit: 1000 gr

Peeled potatoes are boiled, the broth is completely drained. Then hot potatoes are wiped, mixed with onion sautéed until tender and chopped mushrooms.

Information on the section "TU for dumplings, dumplings"

Second specifications TU poultry dumplings- TU 10.13.14-060-38826547-2017 "Frozen semi-finished products in dough from poultry meat and offal"

The assortment includes semi-finished products in dough (dumplings, ravioli, manti, khinkali, chebureks, samsa) with minced meat and poultry offal: chickens, chickens, broilers, turkeys, ducks, geese. In minced products, both one type of poultry meat and their combinations are used. Products with poultry meat are not subject to category calculation. .

Third technical conditions TU rabbit dumplings- TU 10.13.14-140-38826547-2016 "Chilled and frozen semi-finished products from rabbit meat"

Semi-finished products from rabbit meat - lumpy, chopped or in a dough shell. Products are produced in chilled or frozen form (except for semi-finished products in a dough shell), semi-finished products in a dough shell are produced only in frozen form. For the rabbit, categorization is not presented due to the lack of information about the content of muscle tissue in the regulatory documents. Specifications are widely represented by subgroups of products: lumpy semi-finished products (large-sized, portioned and small-sized), breaded portioned semi-finished products, chopped semi-finished products, semi-finished products in dough (including dumplings and manti). .

Fourth specification TU fish dumplings- TU 10.20.15-022-38826547-2016 "Frozen semi-finished products in dough with minced fish".

Semi-finished products in dough - dumplings, manti, poses, frozen ravioli (hereinafter referred to as products). Products are made from unleavened dough with minced fish, from fish with the addition of squid, seaweed, vegetables and other products. A large number of types of fish raw materials are used: pink salmon, chum salmon, coho salmon, chinook salmon, pollock, ice fish, navaga, perch, blue whiting, pike perch, cod, char, omul, whitefish, pike, silver carp, crucian carp, bream, carp, hake, salmon, trout, as well as seafood are added to the fish: squid, shrimp, sea kale.

Fifth specification TU dumplings- TU 10.72.19-005-38826547-2017 Frozen dumplings (semi-finished products).
Semi-finished flour products - frozen dumplings with various fillings (minced meat). Minced meats used: dairy origin (cottage cheese and cheese), vegetables, berries, mushrooms, meat, poultry, fish and seafood. For the preparation of dumplings, five types of dough were used: classic, on egg powder, without eggs, starch, on oat bran. The technological instruction provides minced meat that has undergone heat treatment.

You can always ask your questions both before and after the acquisition of technical conditions.
If the submitted specifications do not fully disclose your plans, we can quickly develop an addition (changes) to our current specifications.