GOST 28649-90
Group H52

INTERSTATE STANDARD

Canned food

MARINATED AND BOILED MUSHROOMS

Specifications

Canned food. Boiled and vinegar pickled mushrooms.
Specifications

OKP 91 6151
91 6152

Date of introduction 1992-01-01

INFORMATION DATA

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

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

2. APPROVED AND ENTERED INTO EFFECT by Resolution of the USSR State Committee for Product Quality Management and Standards dated 08.23.90 N 2451

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

4. REFERENCE REGULATIVE AND TECHNICAL DOCUMENTS

	Item number
GOST 908-79
GOST 2874-82
GOST 5717-91
GOST 5981-88
GOST 6968-76
GOST 8756.1-79
GOST 8756.18-70
GOST 10444.1-84	3.5, 3.6, 3.7
GOST 10444.2-94
GOST 10444.7-86
GOST 10444.8-88
GOST 10444.9-88
GOST 10444.11-89
GOST 10444.12-88	3.5, 3.6, 3.7
GOST 10444.15-94
GOST 13799-81	1.3.2, 1.4.1, 4.1
GOST 13830-97
GOST 17594-81
GOST 21205-83
GOST 25555.0-82
GOST 25555.3-82
GOST 26186-84
GOST 26188-84
GOST 26313-84
GOST 26323-84
GOST 26668-85
GOST 26669-85
GOST 26670-91	3.5; 3.6; 3.7
GOST 26671-85
GOST 26927-86
GOST 26929-94
GOST 26930-86
GOST 26931-86
GOST 26932-86
GOST 26933-86
GOST 26934-86
GOST 26935-86
GOST 30425-97
OST 10-84-87
OST 18-274-76
OST 18-276-76
OST 18-278-76

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

6. REISSUE

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

1. TECHNICAL REQUIREMENTS

1. TECHNICAL REQUIREMENTS

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

1.2. Characteristics

1.2.1. Canned mushrooms are produced in the following assortment:

Pickled:	Boiled:
White mushrooms,	White mushrooms,
Porcini mushroom stems,	Porcini mushroom stems,
Oyster mushrooms,
	Oyster mushrooms,
Gladyshi,	Volnushki white (white), pink,
Black milk mushrooms (nigella),	Gladyshi,
Zelenki,	Bitters,
Kozlyaki (lattices),	Black milk mushrooms (nigella),
Rubellas (sweet milkweeds),	Zelenki,
Common chanterelles,	Kozlyaki (lattices),
	Rednecks,
Moss mushrooms,	Common chanterelles,
Autumn honey mushrooms,	Butter (peeled and unpeeled),
boletuses,	Moss mushrooms,
boletus,	Autumn honey mushrooms,
	Loadings,
Serushki,	boletus,
BBW,	boletuses,
Champignon.	Common saffron milk caps, Shoed rows (matsutake), gray, Serushki, Violins, Russula, BBW, Champignon.

OKP codes are indicated in Appendix 1.

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

1.2.3. The following raw materials are used to make canned mushrooms:
mushrooms are fresh, healthy, whole, clean, without wormholes, cleared of sand, soil, forest debris, sorted by type, with trimmed stems;
mushrooms, marinated, boiled and salted according to scientific and technical documentation;
table salt according to GOST 13830*, packaged, not lower than first grade;
________________
* GOST R 51574-2000 is in force on the territory of the Russian Federation.
drinking water in accordance with GOST 2874* and not containing spores of anaerobic microorganisms per 100 cm;
________________
* GOST R 51232-98 is in force on the territory of the Russian Federation.
acetic acid according to GOST 6968;
food grade citric acid according to GOST 908*;
________________
* GOST 908-2004 is in force on the territory of the Russian Federation. - Note.

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

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

Table 1

Name of mushrooms	Mushroom size, cm, no more, for variety:
	higher		first
	cap diameter	leg length	cap diameter	leg length
White mushrooms
Volnushki white (white), pink
Oyster mushrooms
Gladyshi
Bitters
Black milk mushrooms (nigella)
Zelenki
Kozlyaki
Rednecks
Common chanterelles
Butter (peeled and unpeeled)
Mokhoviki
Autumn honey mushrooms
boletus
Loadings
Boletus
Common saffron milk caps
Shoed rows (matsutake), gray
Serushki
Violins
Russula
BBW
Champignon

Notes:

1. Characteristic signs of mushrooms are given in Appendix 2.

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

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

1.2.5. In terms of organoleptic indicators, canned mushrooms must meet the requirements specified in Table 2.

table 2

Indicator name	Characteristics of the mushroom variety:
	higher	first
Appearance	The mushrooms are whole, of the same type, uniform in size, without mechanical damage, without traces of wormholes, without stains or burns. Butter - peeled or unpeeled.
	Allowed:
	mushrooms with mechanical damage, broken, slightly wrinkled, % (by weight), no more
	for whites
	for others
	mushrooms with cracked cap edges, % (by weight), no more
	legs separated from caps, length no more than 3 cm, % (by weight), no more
	mushrooms with traces of wormholes (no more than 6 larval holes on the cross-section surface of the stem), % (by weight), no more
	mushrooms with uneven color and spots no more than 20% (by weight)
Taste and smell	Natural, characteristic of this type of mushroom, for marinated with the aroma of spices. The taste of pickled mushrooms is slightly acidic or sour. Foreign tastes and smells are not allowed.
	Close to the natural color of this type of mushroom, except for boletus, nigella and goat. Boletus - olive-brown, nigella and goat - raspberry-violet
Consistency	The pulp of the mushrooms is dense and elastic; lamellar mushrooms - fragile
Quality of filling (brine, marinade)	The fill is translucent (cloudy), slightly viscous
		A small amount of floating threads is allowed

Note. The amount of permissible deviations for the highest grade is no more than 20%, for the first grade no more than 30%.

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

Table 3

Indicator name		Test method
Mass fraction of mushrooms from the net weight of canned food, %, not less:		According to GOST 8756.1
pickled
boiled
Mass fraction of chlorides, %		According to GOST 26186
pH of pickled mushrooms, not higher		According to GOST 26188
Mass fraction of titratable acids (calculated as acetic acid) for pickled mushrooms, %		According to GOST 25555.0
Mass fraction of impurities of plant origin, %, no more		According to GOST 26323
Mass fraction of mineral impurities, %, no more		According to GOST 25555.3 (section 2)
Foreign matter	Not allowed

Notes:

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

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

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

1.2.8. The content of toxic elements in mushrooms should not exceed the permissible levels established by medical and biological requirements and sanitary standards for the quality of food raw materials and food products* of the USSR Ministry of Health.
________________
* On the territory of the Russian Federation, SanPiN 2.3.2.560-96** applies.
** SanPiN 2.3.2.1078-01 applies on the territory of the Russian Federation. - Note.

1.3. Package

1.3.1. Canned mushrooms are packaged in glass jars in accordance with GOST 5717*, metal varnished jars in accordance with GOST 5981 with a capacity of no more than 1 dm. Glass containers are sealed with metal varnished lids in accordance with OST 10-84.
_______________
* GOST 5717.1-2003, GOST 5717.2-2003 are valid. - Note.

1.3.2. Packaging - according to GOST 13799.

1.4. Marking

1.4.1. Labeling - in accordance with GOST 13799. The label must indicate: the type of mushrooms (whole or cut), storage temperature, as well as the method of consuming boiled mushrooms: “Mushrooms should be used after cooking (cooking, frying), filling - for preparing first courses.”

1.4.2. Information about the nutritional and energy value of canned mushrooms is indicated in Appendix 3.

2. ACCEPTANCE

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

2.2. The frequency of checking the content of toxic elements in canned food is carried out in accordance with the established procedure.

3. TEST METHODS

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

3.2. Foreign impurities are determined visually.

3.4. Sampling methods for microbiological analyzes are in accordance with GOST 26668, sample preparation is in accordance with GOST 26669.

3.5. Microbiological tests, if necessary, to confirm industrial sterility, are carried out in accordance with GOST 10444.1, GOST 10444.11, GOST 10444.12, GOST 26670, GOST 30425.

3.6. Analysis for spoilage agents is carried out if necessary to confirm microbial spoilage according to GOST 10444.1, GOST 10444.11, GOST 10444.12, GOST 10444.15, GOST 26670, GOST 30425.

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

4. TRANSPORTATION AND STORAGE

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

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

APPENDIX 1 (for reference). OKP CODES

ANNEX 1
Information

Name of canned food
Premium boiled white mushrooms	91 6151 4010
Boiled valui mushrooms of the highest quality	91 6151 4020
Boiled oyster mushrooms of the highest quality	91 6151 4030
Boiled volushka mushrooms (pink, white) premium quality	91 6151 4040
Boiled gladysha mushrooms of the highest quality	91 6151 4050
Premium boiled bitter mushrooms	91 6151 4060
Boiled black milk mushrooms (nigella) premium quality	91 6151 4070
Boiled green mushrooms of the highest quality	91 6151 4080
Boiled goat mushrooms (reshetniki) premium quality	91 6151 4090
Boiled rubella mushrooms of the highest quality	91 6151 4110
Boiled chanterelle mushrooms of the highest quality	91 6151 4120
Boiled boletus mushrooms, peeled, premium quality	91 6151 4130
Boiled boletus mushrooms, unpeeled, premium quality	91 6151 4140
Boiled fly mushrooms of the highest quality	91 6151 4150
Boiled autumn mushrooms, premium quality	91 6151 4160
Premium quality boiled mushrooms	91 6151 4170
Premium quality boiled boletus mushrooms	91 6151 4180
Premium quality boiled boletus mushrooms	91 6151 4190
Boiled saffron mushrooms of the highest quality	91 6151 4210
Boiled row mushrooms (matsutake) premium quality	91 6151 4220
Boiled gray row mushrooms of the highest quality	91 6151 4230
Boiled serushka mushrooms of the highest quality	91 6151 4240
Premium boiled violin mushrooms	91 6151 4250
Premium quality boiled russula mushrooms	91 6151 4260
Boiled plum mushrooms of the highest quality	91 6151 4270
Premium quality boiled champignon mushrooms	91 6151 4280
Boiled white mushrooms, first grade	91 6151 5010
Sliced ​​boiled white mushrooms, first grade	91 6151 5020
Boiled porcini mushroom stems, first grade	91 6151 5030
Boiled valuei mushrooms, first grade	91 6151 5040
Boiled oyster mushrooms, first grade	91 6151 5050
Boiled mushrooms (pink, white) first grade	91 6151 5060
Volushka mushrooms (pink, white), chopped, first grade	91 6151 5070
Boiled smoothy mushrooms, first grade	91 6151 5080
Boiled bitter mushrooms, first grade	91 6151 5090
Boiled black milk mushrooms (nigella) first grade	91 6151 5110
First grade boiled green mushrooms	91 6151 5120
Boiled goat mushrooms (reshetniki) first grade	91 6151 5130
Boiled rubella mushrooms, first grade	91 6151 5140
Boiled ordinary chanterelle mushrooms, first grade	91 6151 5150
Boiled boletus mushrooms, peeled, first grade	91 6151 5160
Boiled boletus mushrooms, unpeeled, first grade	91 6151 5170
Boiled fly mushrooms, first grade	91 6151 5180
Boiled autumn mushrooms, first grade	91 6151 5190
Boiled mushrooms, first grade	91 6151 5210
Boiled boletus mushrooms, first grade	91 6151 5220
Boletus mushrooms, sliced, boiled, first grade	91 6151 5230
Boiled boletus mushrooms, first grade	91 6151 5240
Sliced ​​boiled boletus mushrooms, first grade	91 6151 5250
Boiled saffron mushrooms, first grade	91 6151 5260
Boiled row mushrooms (matsutake) first grade	91 6151 5270
Boiled gray row mushrooms, first grade	91 6151 5280
Boiled serushka mushrooms, first grade	91 6151 5290
First grade boiled violin mushrooms	91 6151 5310
First grade boiled russula mushrooms	91 6151 5320
First grade boiled plump mushrooms	91 6151 5330
First grade boiled champignon mushrooms	91 6151 5340
Boiled chopped champignon mushrooms, first grade	91 6151 5350
Premium marinated white mushrooms	91 6152 4010
Premium quality pickled oyster mushrooms	91 6152 4020
White mushrooms (white), pink, pickled, premium quality	91 6152 4030
Marinated gladysha mushrooms of the highest quality	91 6152 4040
Black milk mushrooms (nigella) marinated premium quality	91 6152 4050
Top grade pickled green mushrooms	91 6152 4060
Premium quality pickled goat mushrooms (reshetniki)	91 6152 4070
Rubella mushrooms (sweet milky mushrooms) marinated premium quality	91 6152 4080
Premium marinated chanterelle mushrooms	91 6152 4090
Boletus mushrooms, peeled, marinated, premium quality	91 6152 4110
Unpeeled marinated boletus mushrooms, premium quality	91 6152 4120
Premium marinated flywheel mushrooms	91 6152 4130
Premium quality pickled autumn mushrooms	91 6152 4140
Premium quality marinated boletus mushrooms	91 6152 4150
Premium marinated boletus mushrooms	91 6152 4160
Marinated shod mushrooms (matsutaki) premium quality	91 6152 4170
Premium quality pickled gray row mushrooms	91 6152 4180
Marinated serushka mushrooms of the highest quality	91 6152 4190
Marinated plump mushrooms of the highest quality	91 6152 4210
Premium marinated champignon mushrooms	91 6152 4220
First grade pickled white mushrooms	91 6152 5010
Pickled white mushrooms, first grade	91 6152 5020
First grade marinated porcini mushroom stems	91 6152 5030
First grade pickled oyster mushrooms	91 6152 5040
White mushrooms, pickled white mushrooms, first grade	91 6152 5050
White mushrooms, chopped, marinated, first grade	91 6152 5060
First grade marinated gladysha mushrooms	91 6152 5070
Black milk mushrooms (nigella) marinated first grade
First grade pickled green mushrooms	91 6152 5090
Pickled goat mushrooms (reshetniki) first grade	91 6152 5110
Rubella mushrooms (sweet milky mushrooms) marinated first grade	91 6152 5120
Pickled chanterelle mushrooms, first grade	91 6152 5130
Boletus mushrooms, peeled, marinated, first grade	91 6152 5140
Unpeeled marinated boletus mushrooms, first grade	91 6152 5150
Marinated flywheel mushrooms, first grade	91 6152 5160
Autumn mushrooms marinated first grade	91 6152 5170
Marinated boletus mushrooms, first grade	91 6152 5180
Sliced ​​marinated boletus mushrooms, first grade	91 6152 5190
Boletus mushrooms marinated first grade	91 6152 5210
Chopped boletus mushrooms, marinated, first grade	91 6152 5220
Shoed row mushrooms (matsutake) first grade	91 6152 5230
First grade gray row mushrooms	91 6152 5240
Pickled serushka mushrooms, first grade	91 6152 5250
Marinated plump mushrooms first grade	91 6152 5260
First grade marinated champignon mushrooms	91 6152 5270
Sliced ​​marinated champignon mushrooms, first grade	91 6152 5280

APPENDIX 2 (mandatory). CHARACTERISTIC SIGNS OF MUSHROOMS

APPENDIX 2
Mandatory

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

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

Zelenka - Tricholoma flavovirens: the cap is convex, then flat, sticky, yellowish-greenish. The stem is the same color as the cap, longitudinally fibrous. The pulp is yellowish. The plates are greenish-yellowish. After processing, the cap is olive or brownish-yellow.
Kozlyak (lattice)- Suillus bovinus: the cap is convex, later flat, slimy, orange-brown. The pulp is brown, slightly reddening at the break. The tubes are dirty yellow or brownish-olive. The leg is yellowish-ochre. The entire mushroom becomes olive-brown after processing.
Rubella (sweet milkweed)- Lactarius subdulus: the cap is flat-convex, with a tubercle, dark red. The flesh is reddish. The milky juice is watery-white, non-caustic. The plates are creamy-yellowish. The leg is reddish-brown. When processed, the cap is browner in color than when fresh.
Common chanterelle- Cantharellus cibarius: the cap is flat, later wide-funnel-shaped, yellow. The pulp is yellowish, rubbery. The folds are thick, yellow, descending. The leg is yellowish. After processing, the color of the cap, pulp and folds is preserved.
Oiler: summer- Suillus granulatus: the cap is reddish-brown, slimy, the flesh is pale yellow, slightly sour. The tubular layer is yellow, with drops of liquid. The leg is light yellow. After processing, the skin of the cap is more or less brown, without the skin it is white;
Late- Suillus luteus: the cap is blunt-conical or convex, slimy, dark brown. The pulp is pale yellow. The tubes are yellow. Leg with white membranous ring. After processing, the skin of the cap is more or less brown, without the skin it is white;
Bolotny- Suillus flavidus: the cap is convex, later flat, grayish-yellowish. The pulp is yellowish. The tubes are dirty yellow. Leg with a slimy, dirty yellowish ring. After processing, the skin of the cap is more or less brown, without the skin it is white;
Larch- Suillus grevillei: the cap is convex, later flat, yellowish-orange, slimy. The tubes are yellow. The stem is the same color as the cap, with a disappearing ring. After processing, the skin of the cap is more or less brown, without the skin it is white;
Siberian- Suillus americanus: the cap is broadly conical, later convex, slimy, with attached radial fibrous tissue, yellow-olive. The pulp is yellow. The tubes are yellow. The leg is gray-yellow. After processing, the skin of the cap is more or less brown, without the skin it is white;

Cedar- Suillus plorans: cap is cushion-shaped, slimy, brownish-yellow. The flesh is pink-ocher. The tubes are olive-brown, with drops of liquid. The leg is yellow at the top, dirty brownish-yellow at the bottom. After processing, the skin of the cap is more or less brown, without the skin it is white;
Fir- Suillus abietinus: the cap is convex, slimy, dirty yellow, with brown, adherent scales. The tubes are orange-yellow. The flesh is pale yellow, slightly browning when cut. Leg with conical warts, initially yellow, then turning black. After processing, the skin of the cap is more or less brown, without the skin it is white.
Flywheel*: yellow-brown- Suillus variegatus: the cap is hemispherical or convex, finely scaly, yellow-brown. The pulp is yellowish, slightly blue at the break. The tubes are tobacco-brown, the pores are small and uneven. The leg is yellowish. After processing, the cap turns brown;
_______________
* The text corresponds to the original. - Note.
Green- X. Subtomentosus: the cap is convex, then flat, velvety, olive-brown. The flesh is yellowish, slightly blue at the break. The tubes are gray-yellow or greenish-yellow, the pores are angular. The leg is yellowish, sometimes with a red tint. After processing, the cap becomes yellow-olive;
Motley- X. Chrysentron: the cap is convex, dry, net-cracked, variegated, brown. The pulp is yellowish, slightly blue at the break. The tubes are gray-yellow, wide, and the pores are angular. The leg is light yellow at the top and cherry red at the bottom. After processing, the cap turns brown.
Autumn honey fungus- Armillariella mellea: the cap is convex, then flat, with a tubercle, scaly, brownish. The pulp is white, the plates are white or yellowish, with brownish spots. The leg is brownish, with a membranous ring. After processing, the cap is brownish or brown.
Boletus: yellow-brown- Leccinum testaceo scabrum: the cap is convex or hemispherical, slightly fibrous-scaly, yellow-brown. The flesh is white, pink at the break, then purple or dirty gray. The tubes are round and dirty white. The leg is white with black-brown scales. After processing, the cap is grayish-brown;
red-brown- Leccinum aurantiacum: like the previous one, but the color of the cap is brownish-red and the scales on the stem are white, then brown. After processing, the cap has a chestnut tint.
boletus- Leccinum scabrum: the cap is hemispherical, then convex, more or less brown. The pulp is whitish and does not change color. The tubes are dirty white. The leg is whitish with brown to black scales. After processing, the cap is more or less brown.

Gray row- Tricholoma portentosum: the cap is convex, then flat, with a raised, often cracked edge, radially fibrous, dirty grayish-black. The pulp is white or grayish. The plates are white or yellowish. The leg is white or yellowish. After processing, the cap is gray-brown.
Common camelina- Lactarius deliciosus: the cap is convex, later funnel-shaped, orange or bluish-greenish, with darker concentric zones. The flesh is orange. The milky sap turns green or brown when exposed to air. When salted, the cap is red-orange or bluish-greenish, often olive-brown. Pulp, plates are brownish, with an orange or greenish tint:
Shod row (matsutaki)- Tricholoma caligatum (vivi) Ricbe: hemispherical cap with a rolled edge in young fruiting bodies to prostrate with a straight edge in mature fruiting bodies. The pulp is white or creamy, dense, elastic. The plates are clean, wide, white, yellowish with a brownish edge. Legs with a thick felt-fibrous ring, whitish. The smell is quite pungent, but pleasant, fruity and rare.
Serushka- Lactarius flexuosus: the cap is broadly funnel-shaped, with a wavy-curved edge, brownish-gray, smooth, with faintly visible zones. The pulp is white. The milky juice is white, caustic. The plates are light yellow-ochre. The stem is the same color as the cap. When salted, the cap is yellowish or brownish-gray, the flesh and plates are brownish.
Violin- Lactarius vellerens: the cap is wide-funnel-shaped, with a downturned edge, finely velvety, white. The pulp is white, very dense. The milky juice is white, hot and bitter. The plates are white and sparse. The leg is white. When salted, the cap is whitish, with a blue-green tint.
Russula: food- Russula vesca: the skin of the cap is shorter than its edge, burgundy-red, brownish. The pulp is white, with a mild taste. The plates are white. After processing, the cap is brownish;
blue-yellow- Russula cysnoxantha: the skin of the cap is wrinkled, bluish or purple, with a yellow center. The pulp is white, with a mild taste. The plates are white. After processing, the cap is brownish;
graying- Russula decolorans: the skin of the cap is smooth, yellow-brown or yellow-orange. The flesh is white when broken and turns gray with age, with a mild or slightly acrid taste. The plates are yellowish, then dirty grayish-yellow. After processing, the cap is grayish-blackish;

browning- Russula xerampelina: the edge of the cap is striped, tuberculate, the skin is colored differently - from purple-red to brown. The pulp is white, later yellowish-brown. The smell of the mushroom is unpleasant, like herring (trimethiomina). After processing, the caps are more or less intensely brown;
swamp- Russula peludosa: the skin is slightly sticky, red or with a brownish tint. The pulp is white with a mild taste. The plates are white, later creamy yellow. After processing, the cap is brownish, sometimes with a chestnut tint;
greenish- Russula virescens: the skin of the cap is greenish, dry, cracked. The pulp is white, with a mild taste. After processing, the cap is grayish-yellow;
solid- Russula Integra: the edge of the cap is tuberous, the skin is dark red or chocolate. The pulp is white, with a mild taste. The plates are creamy, then ocher. After processing the cap is brown;
yellow- Russula claroflava: the skin is bright yellow, dry. The pulp is white, turns gray when broken, then turns black, with a mild taste. The plates are yellowish. After processing, the cap is gray-black;
wine red- Russula obscura: concave cap, dark red, purple, red-brown skin. The pulp is grayish, with a slight reddish tint, with a mild taste. The plates are creamy yellow. The leg is white, with a pink coating. After processing, the cap is brown, sometimes with a purple tint;
green- Russula acroginea: the skin is grass-green or olive-green, brownish when pressed, with a mild taste, with brown spots. The plates are yellowish with brownish spots. After processing, the cap is olive-brown;
brownish- Russula heterohyla: the skin is brownish-greenish. The pulp is white, with a mild taste. The plates are white, later with brownish spots. After processing, the cap is grayish-brown;
ocher- Russula ochrolenca: the skin is slimy, ocher-yellowish, with a mild taste. The plates are light cream, slightly brownish with age. After processing the cap is brown;
gray- Russula grisca: the skin is gray, with a hint of purple, olive, the flesh is white, with a mild taste. The plates are light cream. After processing, the cap is grayish-brown;
bbw- Cortinarius esculentus Lebed: the cap of young mushrooms is hemispherical, in mature ones it is cushion-convex, with the edge turned down. The skin is dry, yellowish-brown. Young mushrooms have white, cobweb-like threads stretched between the stem and the edge of the cap. In its processed form, the cap is brown, the plates are brownish.

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

APPENDIX 3 (for reference). FOOD AND ENERGY VALUE OF 100 g CANNED MUSHROOMS

APPENDIX 3
Information

Product name	Protein, g		Carbohydrates, g	Energy value, kcal
Marinated mushrooms
White mushrooms
Oyster mushroom
White volnushki, nigella, smoothy
Butter (peeled and unpeeled), goats
Boletus
boletus
Common chanterelles
Autumn honey mushrooms, moss mushrooms
Champignons, greens
Gray rows, shod rows, reds, fat ones
Serushki
Boiled mushrooms
White mushrooms
Oyster mushroom
Volnushki (pink, white), nigella, smoothies
Gorkushki, serushki, violins, loaders
Common chanterelles
Butter (peeled and unpeeled), goats, moss mushrooms
Boletus
boletus
Gray rows, shod rows, reds, russula, fat ones
Champignons, greens

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FEDERAL AGENCY FOR TECHNICAL REGULATION AND METROLOGY

NATIONAL

STANDARD

RUSSIAN

FEDERATION

Canned food

MARINED, SALTED AND BOILED MUSHROOMS

General technical conditions

Official publication

SSHTSMGPM1fP|M

Preface

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

Standard information

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

2 INTRODUCED by the Technical Committee for Standardization TC 93 “Processed products of fruits, vegetables and mushrooms”

3 APPROVED AND ENTERED INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology dated December 13, 2011 No. 836-st

4 INTRODUCED FOR THE FIRST TIME

Information about changes to this standard is published in the annually published information index “National Standards”, and the text of changes and other 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, notifications 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

© Standardinform. 2013

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

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

Canned food

MARINATED MUSHROOMS. SALTED AND BOILED

General technical conditions

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

Date of introduction - 2013-01-01

1 area of ​​use

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

Safety requirements are set out in 5.2.4.5.2.5. quality requirements - in 5.2.1 - 5.2.3, for labeling - in 5.5.

2 Normative references

This standard uses normative references to the following standards:

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

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

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

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

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

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

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

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

GOST 21-94 Granulated sugar. Specifications

GOST 490-2006 Food grade lactic acid. Specifications

GOST 906-2004 Food grade citric acid monohydrate. Specifications

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

GOST 5981-88 Metal cans for canned food. Specifications

GOST 6968-76 Wood chemical acetic acid. Specifications

GOST 7977-87 Fresh garlic, prepared and supplied. Specifications

Official publication

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

GOST 8756.18-70 Canned food products. Method for determining the appearance, tightness of containers and the condition of the internal surface of metal containers GOST 14192-96 Marking of cargo

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

GOST 25555.0-82 Processed products of fruits and vegetables. Methods for determining titratable acidity

GOST 25555.3-82 Processed products of fruits and vegetables. Methods for determining mineral impurities

GOST 25749-2005 Metal screw caps. General technical conditions GOST 26186-84 Products of processing of fruits and vegetables, canned meat and meat-vegetables. Methods for determination of chlorides

GOST 26313-84 Products of processing of fruits and vegetables. Acceptance rules, selection methods

GOST 26323-84 Products of processing of fruits and vegetables. Methods for determining the content of plant impurities

GOST 26669-85 Food and flavoring products. Preparation of samples for microbiological analyzes

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

GOST 26927-86 Raw materials and food products. Methods for determining 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. Method for determination of arsenic GOST 26932-86 Raw materials and food products. Methods for determination of lead GOST 26933-86 Raw materials and food products. Methods for determining cadmium GOST 26935-86 Canned food products. Method for determination of tin GOST 29045-91 Spices. Allspice. Technical specifications GOST 29047-91 Spices. Carnation. Technical specifications GOST 29049-91 Spices. Cinnamon. Technical specifications GOST 29050-91 Spices. Black and white pepper. Technical specifications GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30349-96 Fruits, vegetables and their processed products. Methods for determining residues of organochlorine pesticides

GOST 30425-97 Canned food. Method for determining industrial sterility GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method

GOST 30710-2001 Fruits, vegetables and their processed products. Methods for determining residues of organophosphorus pesticides

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annually published information index “National Standards”, which was published as of January 1 of the current year , and according to the corresponding monthly information indexes published in the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.

3 Terms and definitions

This standard uses terms according to GOST R 52467.

4 Classification

4.1 Depending on the technology, canned mushrooms are classified as pickled. decoction > new and salted; whole or cut. The characteristic signs of mushrooms are given in Appendix A.

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

White mushrooms.

Legs of porcini mushrooms.

Oyster mushrooms.

White volnushki (white volnushki),

Pink waves.

Black milk mushrooms (nigella),

Zelenki (greenbacks),

Kozlyaki (lattices),

Common chanterelles.

Butter (refined and unrefined).

Moss flyers.

Autumn honey mushrooms.

Boletuses.

Boletus mushrooms.

Polish mushroom.

Shod rows (matsutaki).

The rows are gray,

Serushki.

BBWs.

Champignon; boiled:

White mushrooms.

Legs of porcini mushrooms.

Oyster mushrooms.

Pink waves.

Bitters.

Black milk mushrooms (nigella).

Zelenki (greenbacks).

Kozlyaki (lattices),

Common chanterelles.

Butter (peeled and unpeeled),

Moss flyers.

Autumn honey mushrooms.

Boletus mushrooms.

The loaders are black.

Boletuses.

Common saffron milk caps.

Shod rows (matsutaki).

The rows are gray.

Serushki,

Violins.

Russula.

BBWs.

Champignon;

Oyster mushrooms.

White volnushki (white volnushki),

Pink waves.

Gladyshi (common milkweeds),

Bitters.

Black milk mushrooms (nigella).

Zelenki (greenbacks),

Rubellas (sweet milkweeds).

Common chanterelles.

The loaders are black.

The rows are gray.

Common saffron milk caps,

Serushki,

Violins,

Russula.

BBWs.

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

5 Technical requirements

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

5.2 Characteristics

5.2.1 Canned mushrooms must correspond to the dimensions in the largest linear dimension. given in table 1.

Table 1

Name of mushrooms	Mushroom sizes, si. no more
	Cap diameter		Leg length
Oyster mushrooms
White volnushki (white volnushki)
Pink volnushki
Gladyshi (common milkweeds)
Bitters
Black milk mushrooms (nigella)
Zelenki (greenbacks)
Rubellas (sweet milkweeds)
Common chanterelles
Butter (peeled and unpeeled)
Mokhoviki

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

End of table 1

Name of mushrooms	Sizes of mushrooms, sy. no more
	Cap diameter		Leg length
Autumn honey mushrooms
boletus
Loadings
Boletus
Polish mushroom
Common saffron milk caps
Shoed rows (matsutake), gray
Violins
Russula
BBW
Champignon

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

table 2

Name	Characteristics of mushrooms
indicator
Appearance	Whole mushrooms, one type, homogeneous	Mushrooms, whole or cut, homogeneous
	in size, without mechanical damage	in size, without mechanical damage
	ny. no traces of wormholes, no stains and	ny. traces of wormholes, no stains or burns
	burns. Butter - peeled or unrefined	goe. Butter - peeled or unrefined
	cervical from the skin	skinned
	Allowed:
	Tribes with mechanical damage, broken. slightly wrinkled. % by weight, without pain:
	for whites - 3,	for whites - c.
	for others - 5	for others -10
	Mushrooms with cracked cap edges. % by weight, no more:
	Legs separated from caps, no more than 3 cm long. % by weight, no more:
	Mushrooms with traces of wormholes (no more than six holes - larval passages on the surface of the cross section of the stem). % by weight, no more:
	Mushrooms with uneven color and spots, no more than 20% by weight
Taste and halls	Natural, characteristic of this type of mushroom, for pickled and salted with the aroma of spices. The taste of pickled mushrooms is slightly acidic or sour. The taste of salted mushrooms is salty and sour, with the aroma of spices. The taste of boiled mushrooms is slightly salted.
	close to natural.
	Foreign tastes and odors are not allowed
	Close to the natural color of this type of mushroom, except for boletus and nigella.
	goats, poga mushroom. Boletus -	Olive-brown, nigella and goat-brown
	ki - raspberry-violet, Polish mushroom
Consistency	The pulp of mushrooms is dense, elastic: lamellar mushrooms are fragile
Fill quality	The fill is translucent (cloudy), slightly viscous
(brine, marinade)		A small amount of floating threads is allowed

Note - The amount of permissible deviations for the “Extra” category is no more than 20%. without category - no more than 30%.

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

Table 3

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

5.3 Requirements for raw materials

5.3.1 The following types of raw materials are used for the production of canned mushrooms:

Mushrooms are fresh, healthy, whole, clean, without wormholes, cleared of sand, soil, forest debris, sorted by type, with trimmed stems, corresponding to:

Marinated, salted and boiled mushrooms for industrial processing;

Table salt according to GOST R 51574;

Acetic acid according to GOST 6968;

Citric acid monohydrate according to GOST 908;

Vinegars from food raw materials according to GOST R 52101;

Edible lactic acid according to GOST 490:

Fresh garlic according to GOST 7977;

Bay leaf according to GOST 17594;

Capsicum fruits according to GOST 14260;

Black and white pepper according to GOST 29050:

Allspice according to GOST 29045:

Cinnamon according to GOST 29049:

Carnation according to GOST 29047.

Mustard seed:

Granulated sugar according to GOST 21:

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

5.3.2 The raw materials used in the production of canned mushrooms must meet the safety requirements established by the regulatory legal acts of the Russian Federation.

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

5.4 Packaging

5.4.1 Packaging - in accordance with GOST R 53959 with the following additions;

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

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

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

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

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

5.5 Marking

5.5.1 Product labeling in consumer packaging - in accordance with GOST R 51074 and GOST R 53959. Nutritional value - in accordance with Appendix B.

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

5.5.3 Paints and glue used for marking and gluing labels on containers must be approved for contact with food products.

6 Acceptance rules

6.1 Acceptance rules - according to GOST 26313.

Canned food is accepted in batches. A batch is considered to be any number of packaging units produced by an enterprise in one shift, identically packaged, accompanied by shipping documentation that ensures product traceability.

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

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

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

7 Methods of analysis

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

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

7.3 Determination of physicochemical parameters (see 5.2.2) is carried out:

Mass fraction of mushrooms - according to GOST 8756.1;

Mass fraction of chlorides - according to GOST 26186;

Mass fraction of titratable acids - according to GOST 25555.0;

Mass fraction of mineral impurities - according to GOST 25555.3;

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

Foreign impurities - visually.

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

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

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

7.7 Sampling methods for microbiological analyzes - in accordance with GOST R 54004. Sample preparation - in accordance with GOST 26669. Cultivation of microorganisms and processing of results - in accordance with GOST 26670.

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

8 Transportation and storage

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

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

Characteristic signs of mushrooms

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

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

Oyster mushroom (Pleurotus ostveatus Kumm): the cap is usually convex or broadly funnel-shaped. eccentric from dark brown to light gray. Plasgiis are white, running on the stem. The pulp is white, elastic, and becomes harsh with age. After processing, the fruiting bodies acquire a color from light gray to dark gray.

Pink torminosus (Lactarius torminosus): the cap is funnel-shaped, with a fluffy edge turned down, pink. with darker concentric zones. The pulp is white. The milky juice is white, caustic. The plates are yellowish-pink. The leg is reddish-pink. When processed, the cap is flesh-colored or brownish-pink, with lighter flesh and plates.

White cape (Lactanus pubencens): cap is funnel-shaped. with fluffy edge rolled down, creamy white, without zones. The pulp is white. The milky juice is white, acrid; the plates are white or cream. The leg is white. When salted, the cap is light brown.

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

Bitterweed (Lactarius rufus): the cap is flat and convex. with a tubercle, dark red-brown. The flesh is pale yellow. The milky juice is white, caustic. The plates are reddish-brownish. The stem is the same color as the cap. When processed, the cap is dark chestnut brown, with lighter flesh and plates.

Black breast (Lactarius necator): the cap is wide-shaped, with a hairy edge turned down. gmphaya. vago green-black-brown, with faintly visible concentric zones. The pulp is whitish, turns brown at the break. The milky juice is white, caustic. The plates are whitish, later darkening. Leg with deep spots. When salted, the cap is black-brown, with a cherry tint.

Zelenka (Greenfinch) (Trichotoma Ravovirens): the cap is convex, then flat, sticky, yellowish-greenish. The stem is the same color as the cap, longitudinally fibrous. The mush is yellowish. The plates are greenish-yellowish. After processing, the cap is olive or brownish-yellow.

Goat grass (Suiilus bovines): the cap is convex, then flat, slimy, orange-brown. The pulp is brown, slightly reddening at the break. The tubes are dirty yellow or brownish-olive. The leg is yellowish-ochre. The entire mushroom becomes olive-brown after processing.

Red cap (Lactarius subdulus): the cap is flat-convex, with a tubercle, dark red. The flesh is reddish. The milky juice is watery-white, non-corrosive. The plates are creamy-yellowish. The leg is reddish-brown. When processed, the cap is browner in color than when fresh.

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

Oiler:

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

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

marsh (Suiilus flavidus): the cap is convex, then flat, grayish-yellowish. The pulp is yellowish. The tubes are dirty yellow. Leg with a slimy, dirty yellowish nail. After processing, the skin of the cap is more or less brown, without the skin it is white;

larch (Suiilus gravities): cap convex, then flat, yellowish-orange, slimy. The tubes are yellow. The knife is the same color as the cap, with a disappearing ring. After processing, the cap is more or less brown, white without the skin:

Siberian (Suillus americanus): broad conical cap. later convex, mucous, with adherent radial fibers, yellow-olive. The pulp is yellow. The tubes are yellow. The leg is gray-yellow. After processing, the skin of the cap is more or less brown, without the skin it is white;

cedar (Suillus ptorans): cap is cushion-shaped, slimy, brown-yellow. The pulp is roe-ocher. The tubes are olive-brown, with drops of liquid. The leg is yellow at the top, dirty brownish-yellow at the bottom. After processing, the skin of the cap is more or less brown, becoming white without the skin;

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

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

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

variegated (X. Chrysenteron): the cap is convex, dry, net-cracked, variegated, brown. The pulp is yellowish, slightly blue at the break. The tubes are gray-yellow, wide, and the pores are angular. The leg at the top is light yellow. cherry red below. After processing, the cap turns brown.

Autumn honey fungus (Amullarieila mellea): the cap is convex, then flat, with a tubercle, scaly, brownish. The pulp is white, the plates are white or yellowish, with brownish spots. The leg is brownish, with a membranous ring. After processing, the cap is brownish or brown.

Boletus (Lecrinum scabrum): cap is hemispherical. then convex, more or less brown. The pulp is whitish and does not change color. The tubes are dirty white. The leg is whitish with brown to black scales. After processing, the cap is more or less brown.

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

Boletus:

yellow-brown (Lecctnum testaceo scabrum): the cap is convex or hemispherical. weakly wobbly iso-scaly. yellow-brown. The flesh is white, pink at the break, then purple or dirty gray. The tubes are round and dirty white. The leg is white with black-brown scales. After processing, the cap is grayish-brown:

red-brown (Leccinum aurantiacum); like the previous one, but the color of the cap is brownish-red and the scales on the stem are white, then brown. After processing, the cap has a chestnut tint.

Polish mushroom (Xerocomus badius): the cap is convex, then flat, slimy, brownish, brown or chestnut. The pulp is straw-yellow, turning blue when broken. The tubes are yellowish-greenish, turning blue when touched. The leg is yellowish-brown. The spores are auretenoid. smooth, yellowish-brownish. It turns brown in all types of processing.

Booted row (Matsutaki) (Trichotoma caligatum (vivi) Ricbe): hemispherical cap. with a drawn edge - in young ones, to prostrate with a straight edge - in mature fruiting bodies. The pulp is white or creamy, dense, elastic. The plates are clean, wide, linen, yellowish with a brownish edge. Legs with a thick felt-fiber ring, whitish. The smell is quite pungent, but pleasant, fruity and rare.

Gray rower (Tricholoma portentosum): the cap is convex, then flat, with a raised, often cracked edge, radially fibrous, dirty grayish-black. The pulp is white or grayish. The plates are white or yellowish. The knife is white or yellowish. After processing, the cap is gray-brown.

Common camelina (Lactarius deliciosus): the cap is convex, then funnel-shaped, orange and bluish-greenish. with darker concentric zones. The flesh is orange. The milky sap turns green or brown when exposed to air. When salted, the cap is red-orange or bluish-greenish, often oliacoeo-brown. The pulp and plates are brownish, with an orange or greenish tint.

Serushka (Lactarius ftexuosus): the cap is wide-funnel-shaped, with a wavy-curved edge, brownish-gray. smooth, with slightly visible zones. The pulp is white. The milky juice is white, caustic. The plates are light yellow-ochre. The stem is the same color as the cap. When salted, the cap of the zhelgovstoiga is brownish-gray, the pulp and plates are brownish.

Violin cap (Lactarius vellerens): the cap is broad-funnel-shaped, with a downturned edge, thin-velvety, white. The pulp is white. ochvk> dense. The milky juice is white, hot and bitter. The plates are white and sparse. The leg is white. When salted, the cap is whitish, with a blue-green tint.

Russula:

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

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

graying (Russula decolorans): the skin of the cap is smooth, yellow-brown or yellow-orange. The pulp is white, when broken and turns gray with age, with a mild or slightly pungent taste. The plates are yellowish, sometimes dirty grayish-yellow. After processing, the cap is grayish-blackish:

brownish (Russula xerampelina): the edge of the cap is striped. the skin is colored differently - from purple-red to brown. The pulp is white, later yellowish-brown. The halls of the mushroom are unpleasant, herring (trimethiomina). After processing, the cap is more or less intensely brown;

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

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

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

yellow (Russula daroflava): the skin is bright yellow, dry. The pulp is white, turns gray when broken, then turns black, with a mild taste. The plates are yellowish. After processing, the cap is gray-black;

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

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

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

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

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

Fat mushroom (Cortinarius esculenlus Lebed): the cap of young mushrooms is lushvra-shaped. in mature ones, it is pelvic-ecular. with the edge turned down. The skin is dry, yellowish-brown. Young mushrooms have white, cobweb-like threads stretched between the stem and the edge of the cap. In its processed form, the cap is brown, the plates are brownish. Champignon:

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

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

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

B.1 Canned mushrooms are packaged:

E glass jars of types I and III with a capacity of no more than 3.0 dm 3 according to GOST 5717.2;

In metal cans with a capacity of no more than 3.0 dm 3 according to GOST 5981;

In containers made of polymer and combined materials with a capacity of no more than 3.0 dm 3.

The inner surface of metal cans must have a two-layer varnish or enamel coating to ensure the safety of the product during its shelf life.

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

B.2 Glass jars are sealed:

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

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

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

B.4 Packaging in transport containers - in accordance with GOST R 53959.

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

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

Product name			Carbohydrates, 1	Calorie content.<хал
1 Marinated mushrooms White mushrooms
Oyster mushroom
White volnushki, nigella, smoothy
Butter (refined and unpeeled). goats
Boletus
boletus
Polish mushroom, common chanterelles
Autumn honey mushrooms, moss mushrooms
Champignons, greens
The rows are gray, the rows are shod, red. bbw
2 Boiled mushrooms White mushrooms
Oyster mushroom
Volnushki (pink, white), nigella, smoothies
Bitters, serushki. violins, loaders
Common chanterelles
Maslyaga (peeled and unpeeled), goats, moss mushrooms
Boletus
boletus
Gray rows, shod rows, reds, russula, fat ones
Champignons, greens
3 Salted mushrooms Belyanki
Oyster mushroom
Pink volnushki
Gladyshi (common milkweeds)
Bitters
Zelenki (greenbacks)
Rubellas (sweet milkweeds)
Common chanterelles
Loadings
Gray rows
Common saffron milk caps
Violins
Russula
BBW

Storage conditions and shelf life of canned mushrooms

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

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

UDC 664.848:006.354 OKS 67.080.20 N52 OKP 91 6150

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

Editor L.V. Koretnikoea Technical editor V.I. Prusakova Corrector Yu.M. Prokofiev Computer layout AB. Bestuzheva

Delivered for recruitment on November 26, 2012. Signed and stamped 01/15/2013. Format 0"84"/ # . Typeface Lreal.

Uel. oven p. 2.32 Academic iad. l. 1.95. Circulation 170 em. Zek. 20.

FSUE kSTANDARTINFORM. 123995 Moscow. Garnet pore.. 4. Typed in FSUE kSTANDARTINFORM" on a PC

Printed about the branch of FSUE kSTANDARTINFORM” - type. "Moscow Printer". 10S062 Moscow. Lyalin lane, b.

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

"Prior to the introduction of the relevant regulatory legal acts of the Russian Federation - by regulatory documents of federal executive authorities (1).

Valid in the territory of the Customs Union. 14

Champignon is a genus of lamellar mushrooms of the Champignonaceae family. Champignons grow mainly in moist, manured soils. There are champignons that grow in open spaces, fields, or forest edges.

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

To date, technologies for growing champignons have reached almost complete automation. Mushrooms are grown in open ground, greenhouses, basements, greenhouses and sheds. Sometimes in our latitudes we get 2 harvests a year: spring-summer and summer-autumn.

Champignons can be grown all year round if you specially equip the basement with a ventilation system and maintain a constant temperature (it should not be too warm or very cold there).

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

Industrial canning of champignons

Champignons delivered to enterprises must be whole, fresh, and firm. The more the raw materials meet the specified conditions, the higher the quality of the finished product. In addition, the quality of raw materials is crucial for the smooth functioning of production processes.

Champignons arriving at enterprises must be pre-sorted when they are harvested. Whole champignons are sent for preservation; broken ones are separated into a separate batch and processed in other ways: mushroom powder, pate, etc. are made. Champignons infected with worms or insects are not allowed to be supplied for industrial processing.

When canning mushrooms using the sterilization method, the tightness of the packaging of the finished product plays a decisive role. Typically, tin or glass containers are used for packaging. Recently, tin cans made of tinplate have been widely used in the canning industry. Industrial preservation of mushrooms by sterilization consists of the following sequential operations: collection, transportation, sorting, trimming, sizing, washing, blanching, cooling, bleaching, filling, packaging, sterilization.

Collection, transportation and sorting of champignons are carried out regardless of the type of canning. The main thing is the high quality indicators of the incoming raw materials. Trimming mushrooms is an operation typical for preserving them by sterilization in their entirety. Using a small knife, trim the bottom of the stem, removing the damaged parts of the stem and cap. Simultaneously with pruning, preliminary sorting is carried out.

Champignons are sorted depending on their type, size, and suitability. Manual calibration of champignons is carried out on a rotating cylindrical stainless steel drum with calibration holes of various diameters. In machine sorting, sizing is carried out in two stages, which increases the productivity of the sizing machine.

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

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

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

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

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

After filling, air is removed from the unclosed canning package and the product contained in it. This operation is performed immediately before hermetically sealing. Air separation is carried out in several ways: 1) through hot topping (80-90 ° C) of jars filled with mushrooms; 2) by heating filled but not yet closed cans to 90-100° C in special devices; 3) by pumping air out of packaged cans using a vacuum or by injecting highly heated steam under the lid.

After pumping out the air, the jars are immediately closed, which ensures complete sealing of the packaging both during sterilization and after, during storage. Sterilization is carried out for long-term storage of mushrooms without any significant changes. Sterilization destroys all vegetative and most spore-bearing microorganisms. The process of sterilization of champignons takes place at 118 -121 ° C.

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

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

Mushrooms refer to perishable products. The shelf life of fresh mushrooms is limited to hours, during which special processing must be carried out. Canned mushrooms retain their quality for quite a long time.
Institute staff have developed the following sets of technical documentation, ready for implementation at enterprises engaged in the food and processing industries:

GOST R 54677-2011 Canned food. Mushrooms are marinated, salted and boiled. General technical conditions. Technological instructions.
This standard applies to pickled, salted and boiled canned mushrooms prepared with or without the addition of salt, seasonings and spices, food acids from fresh mushrooms or mushrooms prepared for further processing.
A set of documentation (technical conditions and technological instructions) is offered for sale, giving the right to produce products in accordance with this state standard.
Range
– pickled: porcini mushrooms, stems of porcini mushrooms, oyster mushrooms, white volushki, pink volushki, smoothies, black milk mushrooms, green mushrooms, goat mushrooms, rubellas, common chanterelles, boletus, moss mushrooms, autumn honey mushrooms, aspen mushrooms, boletus mushrooms, Polish mushroom, booted rows, gray rows, serushki, plump mushrooms, champignons.
– boiled: porcini mushrooms, stems of porcini mushrooms, valui, oyster mushrooms, pink frills, smoothies, bitter mushrooms, black milk mushrooms, green mushrooms, goats, rubellas, chanterelles, boletus, moss mushrooms, autumn honey mushrooms, boletus mushrooms, black boletuses, boletuses, common saffron milk caps, booted rows, gray rows, serushki, violins, russula, plump mushrooms, champignons.
– salty: valui, oyster mushrooms, white oyster mushrooms, pink oyster mushrooms, smoothies, bitter mushrooms, black milk mushrooms, green mushrooms, red mushrooms, common chanterelles, black oyster mushrooms, gray rows of mushrooms, common mushrooms, saffron milk caps, violin mushrooms, russula, plump mushrooms.
Tara
– glass jars of types I and III, with a capacity of no more than 3.0 dm3;
– metal cans with a capacity of no more than 3.0 dm3;
– packaging made of polymer and combined materials, with a capacity of no more than 3.0 dm3.
Best before date
– in glass containers – 12 months;
– in metal containers – 12 months;
– in containers made of polymer and combined materials – 12 months.
Notes

TU Canned mushrooms. Technological instructions.
These technical specifications apply to canned mushrooms made from fresh or stored mushrooms, vegetables, tomato products, sugar, salt, herbs, seafood, beans, spices, food acids, sour cream, thickeners, flavorings or without them.

Range: mushroom caviar; mushroom pate; mushroom sauce; spicy mushroom sauce; mushroom stew with vegetables; mushrooms in sour cream “Julienne”, stewed mushrooms; stewed chanterelles; mushrooms in horseradish sauce; mushroom appetizer “Autumn”; mushroom appetizer “Spicy”; mushroom appetizer “Provencal”; mushroom appetizer “Winter”; snack of salted milk mushrooms; appetizer of mushrooms with seaweed; mushroom appetizer with beans.
Tara
– glass jars of types I and III, with a capacity of no more than 1 dm3;
– metal cans with a capacity of no more than 1 dm3;
– packaging made of polymer and combined materials, with a capacity of no more than 1 dm3.
Best before date
– in glass jars of types I and III – 2 years;
– in metal cans – 2 years;
– in containers made of polymer and combined materials – 2 years.
Notes
This document can be supplemented in terms of product range, packaging and expiration dates according to the customer’s wishes.

TU Salted and marinated mushrooms in polymer packaging. Technological instructions.
These technical specifications apply to salted and pickled mushrooms produced from mushrooms harvested for future use with or without the addition of salt, sugar, spices, food acids, preservatives.
A set of documentation (technical conditions and technological instructions) is offered for sale, giving the right to produce the products specified in these technical conditions.
Range:
– pickled: porcini mushrooms; stems of porcini mushrooms; whites; oyster mushrooms; pink waves; smoothies; brilliant greens, goats; rubellas; common chanterelles; boletus; flywheels; autumn honey mushrooms; boletus; Polish mushroom; boletus; rows are gray; earrings; bbw; Champignon;
salted: whites; valui; oyster mushrooms; pink waves; smoothies; bitters; milk mushrooms; brilliant greens; rubellas; common chanterelles; loading; rows are gray; common saffron milk caps; earrings; violins; Russula; BBWs.
Tara
– trays and buckets made of polymeric materials, with a capacity of up to 10 dm3;
– bags made of polymer and combined materials, with a capacity of up to 10 dm3.
Best before date
– in trays and buckets made of polymeric materials, at a temperature of 0…+4оС – from 30 to 120 days (depending on the use of preservatives and a modified gas environment);
– in bags made of polymer and combined materials, at a temperature of 0…+4°C – from 30 to 120 days (depending on the use of preservatives and a modified gas environment).

… To be continued …