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Technical conditions. Salted herrings. Technical specifications Salted herring technical specifications

Put into effect by order of the Federal Agency for Technical Regulation and Metrology dated September 14, 2004 N 10-st

Interstate standard GOST 815-2004

"SALTED HERRING. TECHNICAL CONDITIONS"

Salted herrings. Specifications

Instead of GOST 815-88

Preface

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 1.2-97 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Procedure for development, adoption, application, renewal and cancellation"

Information on the entry into force (termination) of this standard is published in the “National Standards” index.

Information about changes to this standard is published in the “National Standards” index, and the text of these changes is published in the “National Standards” information indexes. In case of revision or cancellation of this standard, the relevant information will be published in the information index "National Standards"

1 area of use

This standard applies to salted herring of the following biological species:

Azov-Black Sea (Don, Dnieper, Danube, Kerch) - Alosa pontica;

Atlantic - Clupea harengus;

White Sea - Clupea pallasii marisalbi;

Caspian belly* - Alosa caspia;

Brazhnikovskaya* - Alosa brashnikovi;

Caspian blackback* - Alosa kesseri kesseri;

Pacific - Clupea pallasii.

2 Normative references

This standard uses regulatory references to the following interstate standards and classifiers:

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

GOST 814-96 Chilled fish. Specifications

GOST 1341-97 Vegetable parchment. Specifications

GOST 1368-2003 Fish. Length and weight

GOST 1760-86 Subparchment. Specifications

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

GOST 7630-96 Fish, marine mammals, marine invertebrates, algae and their processed products. Labeling and packaging

GOST 7631-85 Fish, marine mammals, marine invertebrates and their processed products. Acceptance rules, organoleptic methods for quality assessment, sampling methods for laboratory tests

GOST 7636-85 Fish, marine mammals, marine invertebrates and their processed products. Analysis methods

GOST 8273-75 Wrapping paper. Specifications

GOST 8777-80 Wooden jellied and dry barrels. Specifications

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

GOST 11771-93 Canned food and preserves from fish and seafood. Packaging and labeling

GOST 13356-84 Wooden boxes for products of the fishing industry. Specifications

GOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications

GOST 13830-97 Table salt. Are common technical specifications

GOST 14192-96 Marking of cargo

GOST 15846-2002 Products sent to the Far North and equivalent areas. Packaging, labeling, transportation and storage

GOST 23285-78 Transport bags for food products and glass containers. Specifications

GOST 24597-81 Packages of packaged piece goods. Main parameters and dimensions

GOST 26663-85 Transport packages. Formation using packaging tools. Are common technical requirements

GOST 26668-85 Food and flavoring products. Sampling methods for microbiological analyzes

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

GOST 26670-91 Food products. Methods for cultivating microorganisms

GOST 26927-86 Raw materials and food products. Mercury determination method

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

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

GOST 26931-86 Raw materials and food products. Methods for determining copper

GOST 26932-86 Raw materials and food products. Lead determination methods

GOST 26933-86 Raw materials and food products. Methods for determining cadmium

GOST 26934-86 Raw materials and food products. Zinc determination method

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30518-97/GOST R 50474-93 Food products. Methods for identifying and determining the number of coliform bacteria (coliform bacteria)

GOST 30519-97/GOST R 50480-93 Food products. Method for detecting bacteria of the genus Salmonella

GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method

MK (ISO 3166) 004-97 Interstate classifier of countries of the world

Note - When using this standard, it is advisable to check the validity of reference standards and classifiers using the “National Standards” index compiled as of January 1 of the current year, and according to the corresponding information indexes published in the current year. If the reference document is replaced (changed), then when using this standard you should be guided by the replaced (changed) standard. If the reference document is canceled without replacement, then the provision in which a reference to it is given applies to the part that does not affect this reference.

3 Main parameters and dimensions

The length or weight of salted herring must comply with GOST 1368.

The length of herring not specified in GOST 1368 should be, cm:

Atlantic herring, Pacific herring:

undivided or cut with the head - more than 17, 0,

carcasses, semi-gutted carcasses - no less than 12.0;

White Sea herring undivided - more than 13.0.

4 Technical requirements

4.1 Salted herring must be produced in accordance with the requirements of this standard according to technological instructions in compliance with sanitary rules and regulations approved in the prescribed manner.

4.2 Characteristics

4.2.1 Salted Atlantic and Pacific herring are divided into fatty and lean. Other salted herrings are not classified according to fat content.

4.2.2 By type of cutting, salted herring is produced in accordance with 4.2.2.1 - 4.2.2.11.

4.2.2.1 Uncut - whole herring.

Azov-Black Sea and White Sea herring are produced only in undivided form.

4.2.2.2 Fried herring - a herring in which the gills, pectoral fins with the adjacent part of the abdomen, the calculus and part of the entrails have been removed.

The gills, eggs or milt may be left behind.

4.2.2.3 Gilled herring - a herring in which the gills or gills and part of the entrails have been removed, the belly is intact.

4.2.2.4 Semi-gutted - herring in which the entrails have been partially removed through a transverse section of the abdomen near the pectoral fins (no more than 3 cm).

Caviar or milt can be left.

4.2.2.5 Gutted with head - herring, cut along the belly between the pectoral fins from the pectoral to the anus; entrails, caviar or milt have been removed; blood clots are cleared.

May be: gills removed; the collar has been cut; an incision was made in the abdomen beyond the anus no more than 2 cm.

Atlantic and Pacific herring are gutted with the head on.

4.2.2.6 Headless - a herring from which the head, humerus bones, pectoral fins and a bunch of entrails have been removed without a cut along the belly.

It may be: the presence of remains of entrails, caviar or milt; the head with the pectoral fins and the adjacent part of the abdomen was removed; transverse incision of the abdomen in the anal area.

4.2.2.7 Carcass - herring from which the head with humerus bones, entrails, caviar or milt have been removed; the thin abdominal part is cut in a straight line from the head section to the anus; the caudal fin is removed along with the tail part at a distance of no more than 3 cm from the base of its middle rays; blood clots are cleared.

The skin on the carcass may be removed.

4.2.2.8 Semi-gutted carcass is a headless herring in which the caudal fin has been removed along with the tail part at a distance of no more than 3 cm from the base of its middle rays.

A transverse incision of the abdomen in the area of the anus is allowed.

4.2.2.9 Fillet with or without skin - fish cut lengthwise along the spine into two halves; the head, spine, humerus and large costal bones, abdominal keel, entrails, fins, black membrane were removed; blood clots are cleared.

Skinless fillets have the skin removed.

4.2.2.10 Pieces - herring carcass, semi-gutted carcass, cut into transverse pieces at least 5 cm long; for products packaged in cans - a length equal to the internal height of the can.

4.2.2.11 Other types of cutting of salted herring - as agreed with the consumer and in accordance with the supply agreement.

4.2.3 According to quality, salted herrings are divided into first and second grades. Salted herring fillets are not classified by grade.

4.2.4 In terms of organoleptic, physical and chemical indicators, salted herring must meet the requirements specified in Table 1.

Table 1

Indicator name	Characteristics and norm for the variety

Appearance	The surface is clean, the color characteristic of this species.
	Can be:
	Slight sediment of protein substances on the surface;
	Easily removed yellowish coating on the surface;
		Tarnished surface;
		Minor subcutaneous fat oxidation that did not penetrate into the meat
External damage	No external damage.
	Allowed in one packaging unit:
	Broken gill covers - no more than 15% of fish (count);
	Traces of envelopment;
	Clumped scales;	Head injury;
	Cracks, cuts, skin tears, slightly burst belly:
	without significant exposure of the insides - no more than 12% of fish (counted)	without loss of entrails - no more than 30% of fish (counted)
Cutting	In accordance with 4.2.2.1 - 4.2.2.11
Herring consistency:
lightly salted	Tender, juicy
lightly salted
medium salted	Dense, juicy
highly salted
		Slightly weakened or dryish is allowed
Taste and smell	Characteristic of salted herring, without foreign taste and odor
		A slight odor of oxidized fat is acceptable
Mass fraction of table salt, %, in herring:
lightly salted	From 4 to 6 inclusive.
lightly salted
medium salted
highly salted
Mass fraction of fat for Atlantic fatty herring and Pacific fatty herring, %, not less
Mass fraction of components for products in jars, %, not less:


Presence of foreign impurities (in consumer packaging)	Not allowed

4.2.5 In terms of safety, salted herring must comply with sanitary rules, norms and hygienic standards in force in the territory of the state that has adopted the standard.

4.3 Requirements for raw materials and supplies

4.3.1 Raw materials and materials used for the production of salted herring must meet the requirements:

Raw herring - regulatory documents;

Chilled herring - GOST 814, other regulatory documents;

Frozen herring - regulatory documents;

Frozen semi-finished herring - regulatory documents;

Salted herring - semi-finished product - regulatory documents;

Table salt - GOST 13830;

Drinking water - GOST 2874.

For the production of salted herring fillets, raw materials of at least first grade are used (if varieties are available).

For the production of carcasses and pieces, herring with mechanical damage can be used, but in other quality indicators it meets the requirements of the first grade. Damaged parts must be removed.

4.3.2 For the production of lightly salted products, only frozen fish is used.

4.3.3 Raw materials and materials, including imported ones, used for the production of salted herring, in terms of safety indicators, must comply with sanitary rules, norms and hygienic standards in force in the territory of the state that has adopted the standard.

4.4 Marking

4.4.1 Containers with products are marked according to GOST 7630, jars - according to GOST 11771. The marking must contain one storage mode.

4.4.2 Transport marking - according to GOST 14192, GOST 7630.

4.5 Packaging

4.5.1 Salted herrings are packaged according to GOST 7630 in:

Wooden jellied barrels in accordance with GOST 8777 with a capacity of no more than 50 dm 3;

Dry wooden barrels in accordance with GOST 8777 with a capacity of no more than 50 dm 3 using film liner bags in accordance with regulatory documents;

Wooden aspic and dry barrels, used, repaired, intended for reuse, according to regulatory documents with a capacity of no more than 50 dm 3 using film liner bags;

Multi-return polyethylene barrels according to regulatory documents with a capacity of no more than 50 dm 3;

Wooden boxes in accordance with GOST 13356 or other regulatory documents with a maximum product weight of 30 kg; Packed in wooden boxes lightly salted herring: Atlantic, Caspian (except for the Caspian blackback), Pacific;

Buckets made of polymer materials according to regulatory documents with a capacity of no more than 20 dm 3;

Packages made of polymer materials according to regulatory documents with the use of substrates according to regulatory documents or without substrates with actual net weight;

Heat-shrink film according to the regulatory document with the use of substrates or without substrates with actual net weight;

Polymer cans, according to regulatory documents, with a capacity of no more than 2000 cm 3.

4.5.2 Pack salted herring in bags made of polymer materials in accordance with the instructions in force in the territory of the state that has adopted the standard.

Packages of salted herring may contain a small amount of brine.

4.5.3 Maximum negative deviations of the net mass of products per unit of container - in accordance with the requirements of GOST 8.579.

Limit deviations of net mass per unit of container, %:

3 - for products up to 0.5 kg inclusive;

1 - for products over 0.5 kg.

When sold at production sites, it is possible to pack packaged salted herring (in bags or shrink film) in wooden or polymer reusable boxes in accordance with regulatory documents with a maximum product weight of 15 kg.

Before placing salted herring in them (except for cans), wooden boxes are lined on all sides with parchment in accordance with GOST 1341 or sub-parchment in accordance with GOST 1760, or with wrapping paper in accordance with GOST 8273,

Polymer and wooden reusable boxes must be closed with removable lids.

4.5.5 Salted herring is placed in barrels, boxes, buckets in even, dense intersecting rows, backs down, the last row with the slink up.

Rowless placement of salted herring using vibrators is allowed.

Pieces of herring are placed: in buckets - in bulk, leveled in layers, in jars - flat or with a transverse cut to the bottom and lid.

Herring fillets are packed in plastic bags under vacuum with or without the use of supports.

Barrels, buckets and jars with salted herring must be filled with brine or saline solution and tightly sealed.

4.5.6 Each packaging unit must contain salted herring of one type, grade, one cut, degree of salinity and fat content, size group, one type of consumer packaging and method of packaging (with or without vacuum), one production date.

4.5.7 Each packaging unit may contain no more than 2% of salted herring (by count) of larger or smaller size or weight for fish classified by length or weight.

4.5.8 It is allowed to use other types of containers and packaging, including those purchased for import or made from imported materials, permitted by the bodies and institutions of the state sanitary and epidemiological service for contact with this type of product, meeting sanitary requirements and ensuring the safety and quality of products during transportation and storage.

4.5.9 Containers and packaging materials, including those purchased for import, used for packaging salted herring must be strong, clean, dry, free of foreign odors and made of materials approved for contact with food products bodies and institutions of the state sanitary and epidemiological service.

The inner surface of metal cans and lids must be coated with varnish or enamel, or a mixture thereof, or other materials approved for use by bodies and institutions of the state sanitary and epidemiological service.

5 Acceptance rules

5.1 Acceptance rules - according to GOST 7631.

5.2 Control over the content of histamine, nitrosamines, pesticides, polychlorinated biphenyls, toxic elements and radionuclides is carried out in accordance with the procedure established by the product manufacturer in agreement with the authorities and institutions of the state sanitary and epidemiological service.

5.3 The frequency of microbiological control of products is established in accordance with the instructions in force in the territory of the state that has adopted the standard.

5.4 The frequency of determining the mass fraction of table salt, mass fraction of fat, mass fraction of components, and the presence of foreign impurities is established by the manufacturer.

6 Control methods

6.1 Sampling methods - according to GOST 7631, GOST 26668, instructions.

Preparation of samples for determination of physical and chemical indicators - according to GOST 7631, toxic elements - according to GOST 26929, for microbiological analyzes - according to GOST 26669 and instructions.

Cultivation of microorganisms - according to GOST 26670, preparation of solutions of reagents, paints, indicators and nutrient media for microbiological analyzes - according to the instructions.

7 Transportation and storage

7.1 Transportation

7.1.1 Salted herring is transported by all means of transport in accordance with the rules for the transportation of perishable goods at temperatures from minus 4°C to minus 8°C.

Transportation of products intended for shipment to the Far North and equivalent areas is carried out in accordance with the requirements of GOST 15846.

7.1.2 Packaging - according to GOST 23285, GOST 26663.

The main parameters and sizes of packages are in accordance with GOST 24597.

7.2 Storage

7.2.1 Salted herrings are stored, no more than:

At temperatures from minus 2°C to minus 8°C:

30 days - pieces in buckets and jars,

40 days - lightly salted in barrels and buckets,

90 days - in buckets (except for lightly salted ones);

At temperatures from minus 4°C to minus 8°C:

1 month - lightly salted in boxes,

6 months - lightly salted in barrels,

8 months - medium salted in barrels;

Packaged in vacuum bags:

15 days - Atlantic and Pacific fatty herring fillets, lightly and medium salted;

35 days - fatty Atlantic and Pacific herrings, lightly and medium-salted White Sea herrings;

Packaged in bags without vacuum:

15 days - fatty Atlantic herring, lightly and medium salted,

5 days - fatty Pacific herring, lightly and medium salted;

At temperatures from 0°C to minus 8°C:

9 months - heavily salted in barrels.

The shelf life of salted herring is set from the date of manufacture.

7.2.2 The shelf life of salted herring is established by the manufacturer, indicating the storage mode**.

* Caspian shad, Brazhnikovskaya herring and Caspian blackback herring with a length of 36 cm or less have the trade name “Caspian herring”.

** Valid on the territory of the Russian Federation.

Appendix A
(informative)

List of regulatory documents in force on the territory of the Russian Federation

GOST R 51232-98	Drinking water. General requirements for organization and methods of quality control
GOST R 51301-99	Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)
GOST R 51574-2000	Table salt. Specifications
SanPiN 2.1.4.1074-2001	Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control
SanPiN 2.3.2.1078-2001
SanPiN 2.3.2.1280-2003	Hygienic safety requirements and nutritional value food products
SanPiN 3.2.569-96

Instructions for packaging fish food products in bags and liner bags made of film materials. Approved by Roskomrybolovstvo on January 22, 1996.

Instructions* for sanitary and microbiological control of the production of food products from fish and marine invertebrates. Approved by the USSR Ministry of Health on 02/22/91 N 5319-91 and by the USSR Ministry of Fisheries on 11/18/90

______________________________

* Valid in the countries of the Interstate Council for Standardization, Metrology and Certification.

Salted herring, GOST 815-2004

Classifier of State Standards. GOST 815-2004 - Salted herring. Technical conditions. KGS: Food and flavoring products, Fish and fish products. GOST standards. Salted herrings. Technical conditions. class=text>

GOST 815-2004

Salted herrings. Specifications

GOST 815-2004
Group H25

INTERSTATE STANDARD

SALTED HERRING

Specifications

Salted herrings.
Specifications

MKS 67.120.30
OKP 92 6902

Date of introduction 2005-07-01

Preface

1 DEVELOPED by the Interstate Technical Committee for Standardization MTK 300 “Fish Products, Food, Feed, Technical and Packaging”, All-Russian Research Institute of Fisheries and Oceanography (VNIRO) and the Atlantic Research Institute of Fisheries and Oceanography (AtlantNIRO)

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Protocol No. 17 of April 1, 2004)
The following voted for the adoption of the standard:

Short name of the country according to MK (ISO 3166) 004-97	Country code according to MK (ISO 3166) 004-97	Abbreviated name of the national standardization body
Azerbaijan		Azgosstandart
Armenia		Armgosstandard
Belarus		State Standard of the Republic of Belarus
Georgia		Gruzstandart
Kazakhstan		Gosstandart of the Republic of Kazakhstan
Kyrgyzstan		Kyrgyzstandard
Moldova		Moldovastandard
Russian Federation		Gosstandart of Russia
Tajikistan		Tajikstandard
Turkmenistan		Main State Service "Turkmenstandartlary"
Uzbekistan		Uzgosstandart
Ukraine		State Standard of Ukraine

4 By Order of the Federal Agency for Technical Regulation and Metrology dated September 14, 2004 N 10-st, the interstate standard GOST 815-2004 was put into effect directly as a national standard of the Russian Federation on July 1, 2005.

5 INSTEAD GOST 815-88
Information on the entry into force (termination) of this standard is published in the “National Standards” index.
Information about changes to this standard is published in the “National Standards” index, and the text of these changes is published in the “National Standards” information indexes. In case of revision or cancellation of this standard, the relevant information will be published in the information index "National Standards"

1 area of use

This standard applies to salted herring of the following biological species:
Azov-Black Sea (Don, Dnieper, Danube, Kerch) - Alosa pontica;
Atlantic - Clupea harengus;
White Sea - Clupea pallasii marisalbi;
Caspian belly* - Alosa caspia;
Brazhnikovskaya* - Alosa brashnikovi;
Caspian blackback* - Alosa kesseri kesseri;
Pacific - Clupea pallasii.
_______________
* Caspian shad, Brazhnikovskaya herring and Caspian blackback herring with a length of 36 cm or less have the trade name “Caspian herring”.

2 Normative references

This standard uses regulatory references to the following interstate standards and classifiers:
GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any type during their production, packaging, sale and import
GOST 814-96 Chilled fish. Specifications
GOST 1341-97 Vegetable parchment. Specifications
GOST 1368-2003 Fish. Length and weight
GOST 1760-86 Subparchment. Specifications
GOST 2874-82 Drinking water. Hygienic requirements and quality control
GOST 7630-96 Fish, marine mammals, marine invertebrates, algae and their processed products. Labeling and packaging
GOST 7631-85 Fish, marine mammals, marine invertebrates and their processed products. Acceptance rules, organoleptic methods for quality assessment, sampling methods for laboratory tests
GOST 7636-85 Fish, marine mammals, marine invertebrates and their processed products. Analysis methods
GOST 8273-75 Wrapping paper. Specifications
GOST 8777-80 Wooden jellied and dry barrels. Specifications
GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms
GOST 11771-93 Canned food and preserves from fish and seafood. Packaging and labeling
GOST 13356-84 Wooden boxes for products of the fishing industry. Specifications
GOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications
GOST 13830-97* Table salt. General technical conditions
________________
* GOST R 51574-2000 is in force on the territory of the Russian Federation. - Note.

GOST 14192-96 Marking of cargo
GOST 15846-2002 Products sent to the Far North and equivalent areas. Packaging, labeling, transportation and storage
GOST 23285-78 Transport bags for food products and glass containers. Specifications
GOST 24597-81 Packages of packaged piece goods. Main parameters and dimensions

GOST 26663-85 Transport packages. Formation using packaging tools. General technical requirements
GOST 26668-85 Food and flavoring products. Sampling methods for microbiological analyzes
GOST 26669-85 Food and flavoring products. Preparation of samples for microbiological analyzes
GOST 26670-91 Food products. Methods for cultivating microorganisms
GOST 26927-86 Raw materials and food products. Mercury determination method
GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements
GOST 26930-86 Raw materials and food products. Arsenic determination method
GOST 26931-86 Raw materials and food products. Methods for determining copper
GOST 26932-86 Raw materials and food products. Lead determination methods
GOST 26933-86 Raw materials and food products. Methods for determining cadmium
GOST 26934-86 Raw materials and food products. Zinc determination method
GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements
GOST 30518-97/GOST R 50474-93 Food products. Methods for identifying and determining the number of coliform bacteria (coliform bacteria)
GOST 30519-97/GOST R 50480-93 Food products. Method for detecting bacteria of the genus Salmonella
GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method
MK (ISO 3166)004-97 Interstate classifier of countries of the world
Note - When using this standard, it is advisable to check the validity of reference standards and classifiers using the “National Standards” index compiled as of January 1 of the current year, and according to the corresponding information indexes published in the current year. If the reference document is replaced (changed), then when using this standard you should be guided by the replaced (changed) standard. If the reference document is canceled without replacement, then the provision in which a reference to it is given applies to the part that does not affect this reference.

3 Main parameters and dimensions

The length or weight of salted herring must comply with GOST 1368.
The length of herring not specified in GOST 1368 should be, cm:
- Atlantic herring, Pacific herring:
uncut or cut with the head - more than 17.0,
carcasses, semi-gutted carcasses - not less than 12.0;
- White Sea herring uncut - more than 13.0.

4 Technical requirements

4.2 Characteristics

4.2.1 Salted Atlantic and Pacific herring are divided into fatty and lean.
Other salted herrings are not classified according to fat content.

4.2.2 By type of cutting, salted herring is produced in accordance with 4.2.2.1-4.2.2.11.

4.2.2.1 Uncut - whole herring.
Azov-Black Sea and White Sea herring are produced only in uncut form.

4.2.2.2 Fried herring - a herring in which the gills, pectoral fins with the adjacent part of the abdomen, the calculus and part of the entrails have been removed.
The gills, eggs or milt may be left behind.

4.2.2.3 Gilled herring - a herring in which the gills or gills and part of the entrails have been removed, the belly is intact.

4.2.2.4 Semi-gutted - herring in which the entrails have been partially removed through a transverse section of the abdomen near the pectoral fins (no more than 3 cm).
Caviar or milt can be left.

4.2.2.5 Gutted with head - herring, cut along the belly between the pectoral fins from the pectoral to the anus; entrails, caviar or milt have been removed; blood clots are cleared.
May be: gills removed; the collar has been cut; an incision was made in the abdomen beyond the anus no more than 2 cm.
Atlantic and Pacific herring are gutted with the head on.

4.2.2.6 Headless - a herring from which the head, humerus bones, pectoral fins and a bunch of entrails have been removed without a cut along the belly.
It may be: the presence of remains of entrails, caviar or milt; the head with the pectoral fins and the adjacent part of the abdomen was removed; transverse incision of the abdomen in the anal area.

4.2.2.8 Semi-gutted carcass is a headless herring in which the caudal fin has been removed along with the tail part at a distance of no more than 3 cm from the base of its middle rays.
A transverse incision of the abdomen in the area of the anus is allowed.

4.2.2.10 Pieces - herring carcass, semi-gutted carcass, cut into transverse pieces at least 5 cm long; for products packaged in cans - a length equal to the internal height of the can.

4.2.2.11 Other types of cutting of salted herring - as agreed with the consumer and in accordance with the supply agreement.

4.2.3 According to quality, salted herrings are divided into first and second grades. Salted herring fillets are not classified by grade.

4.2.4 In terms of organoleptic, physical and chemical indicators, salted herring must meet the requirements specified in Table 1.

Table 1

Indicator name	Characteristics and norm for the variety
	first	second
Appearance	The surface is clean, the color characteristic of this species.
	Can be:
	Slight sediment of protein substances on the surface;
	Easily removed yellowish coating on the surface;
		Tarnished surface;
		Minor subcutaneous fat oxidation that did not penetrate into the meat
External damage	No external damage.
	Allowed in one packaging unit:
	Broken gill covers - no more than 15% of fish (count);
	Traces of envelopment;
	Clumped scales;
		Head injury;
	Cracks, cuts, skin tears, slightly burst belly:
	without significant exposure of the insides - no more than 12% of fish (counted)	without loss of entrails - no more than 30% of fish (counted)
Cutting	In accordance with 4.2.2.1-4.2.2.11
Herring consistency:
lightly salted	Tender, juicy
lightly salted
medium salted	Dense, juicy
highly salted	Dense.
		Slightly weakened or dryish is allowed
Taste and smell	Characteristic of salted herring, without any foreign taste or smell.
		A slight odor of oxidized fat is acceptable
Mass fraction of table salt, %, in herring:
lightly salted	From 4 to 6 inclusive.
lightly salted	St. 6" 8"
medium salted
highly salted
Mass fraction of fat for Atlantic fatty herring and Pacific fatty herring, %, not less
Mass fraction of components for products in jars, %, not less:

brine
Presence of foreign impurities (in consumer packaging)	Not allowed

4.2.5 In terms of safety, salted herring must comply with sanitary rules, norms and hygienic standards in force in the territory of the state that has adopted the standard.

4.3 Requirements for raw materials and supplies

4.3.1 Raw materials and materials used for the production of salted herring must meet the requirements:
- raw herring - regulatory documents;
- chilled herring - GOST 814, other regulatory documents;
- frozen herring - regulatory documents;
- frozen semi-finished herring - regulatory documents;
- salted herring - semi-finished product - regulatory documents;
- table salt - GOST 13830;
- drinking water - GOST 2874.
For the production of salted herring fillets, raw materials of at least first grade are used (if varieties are available).
For the production of carcasses and pieces, herring with mechanical damage can be used, but in other quality indicators it meets the requirements of the first grade. Damaged parts must be removed.

4.3.2 For the production of lightly salted products, only frozen fish is used.

4.4 Marking

4.4.1 Containers with products are marked according to GOST 7630, jars - according to GOST 11771. The marking must contain one storage mode.

4.4.2 Transport marking - according to GOST 14192, GOST 7630.

4.5 Packaging

4.5.1 Salted herrings are packaged according to GOST 7630 in:
- wooden aspic barrels in accordance with GOST 8777 with a capacity of no more than 50 dm;
- dry wooden barrels in accordance with GOST 8777 with a capacity of no more than 50 dm using film liners in accordance with regulatory documents;
- wooden jellied and dry barrels, used, repaired, intended for reuse, according to regulatory documents with a capacity of no more than 50 dm3 using film liner bags;
- polyethylene reusable barrels according to regulatory documents with a capacity of no more than 50 dm3;
- wooden boxes in accordance with GOST 13356 or other regulatory documents with a maximum product weight of 30 kg; Lightly salted herring is packaged in wooden boxes: Atlantic, Caspian (except for Caspian blackback), Pacific herring;
- buckets made of polymer materials according to regulatory documents with a capacity of no more than 20 dm;
- bags made of polymer materials according to regulatory documents with the use of substrates according to regulatory documents or without substrates with actual net weight;
- shrink film according to the regulatory document with the use of substrates or without substrates with actual net weight;
- polymer cans, according to regulatory documents, with a capacity of no more than 2000 cm3.

4.5.2 Pack salted herring in bags made of polymer materials in accordance with the instructions in force in the territory of the state that has adopted the standard.
Packages of salted herring may contain a small amount of brine.

4.5.3 Maximum negative deviations of the net mass of products per unit of container - in accordance with the requirements of GOST 8.579.
Limit deviations of net mass per unit of container, %:
+3 - for products up to 0.5 kg inclusive;
+1 - for products over 0.5 kg.

4.5.4 Salted herring, packaged in consumer packaging, must be packed in wooden boxes with a maximum product weight of 30 kg or in corrugated cardboard boxes in accordance with GOST 13516 with a maximum product weight of 25 kg.
When sold at production sites, it is possible to pack packaged salted herring (in bags or shrink film) in wooden or polymer reusable boxes in accordance with regulatory documents with a maximum product weight of 15 kg.
Before placing salted herring in them (except for cans), wooden boxes are lined on all sides with parchment in accordance with GOST 1341 or sub-parchment in accordance with GOST 1760, or with wrapping paper in accordance with GOST 8273.
Polymer and wooden reusable boxes must be closed with removable lids.

4.5.5 Salted herring is placed in barrels, boxes, buckets in even dense intersecting rows, backs down, the last row - back up.
Rowless placement of salted herring using vibrators is allowed.
Pieces of herring are placed: in buckets - in bulk, leveled in layers, in jars - flat or with a transverse cut to the bottom and lid.
Herring fillets are packed in plastic bags under vacuum with or without the use of supports.
Barrels, buckets and jars with salted herring must be filled with brine or saline solution and tightly sealed.

4.5.7 Each packaging unit may contain no more than 2% of salted herring (by count) of larger or smaller size or weight for fish classified by length or weight.

4.5.9 Containers and packaging materials, including those purchased for import, used for packaging salted herrings must be durable, clean, dry, free of foreign odor and made of materials approved for contact with food by bodies and institutions of the state sanitary and epidemiological services.
The inner surface of metal cans and lids must be coated with varnish or enamel, or a mixture thereof, or other materials approved for use by bodies and institutions of the state sanitary and epidemiological service.

5 Acceptance rules

5.1 Acceptance rules - according to GOST 7631.

5.3 The frequency of microbiological control of products is established in accordance with the instructions in force in the territory of the state that has adopted the standard.

5.4 The frequency of determining the mass fraction of table salt, mass fraction of fat, mass fraction of components, and the presence of foreign impurities is established by the manufacturer.

6 Control methods

6.1 Sampling methods - according to GOST 7631, GOST 26668, instructions.
Preparation of samples for determination of physical and chemical indicators - according to GOST 7631, toxic elements - according to GOST 26929, for microbiological analyzes - according to GOST 26669 and instructions.
Cultivation of microorganisms - according to GOST 26670, preparation of solutions of reagents, paints, indicators and nutrient media for microbiological analyzes - according to the instructions.

7 Transportation and storage

7.1 Transportation

7.1.1 Salted herring is transported by all means of transport in accordance with the rules for the transportation of perishable goods at temperatures from minus 4 °C to minus 8 °C.
Transportation of products intended for shipment to the Far North and equivalent areas is carried out in accordance with the requirements of GOST 15846.

7.1.2 Packaging - according to GOST 23285, GOST 26663.
The main parameters and sizes of packages are in accordance with GOST 24597.

7.2 Storage

7.2.1 Salted herrings are stored, no more than:
- at temperatures from minus 2 °C to minus 8 °C:

30 days - pieces in buckets and jars,

40 days - lightly salted in barrels and buckets,

90 days - in buckets (except for lightly salted ones);
- at temperatures from minus 4 °C to minus 8 °C:

1 month - lightly salted in boxes,

6 months - lightly salted in barrels,

8 months - medium salted in barrels;
- packaged in vacuum bags:

15 days - fatty Atlantic and Pacific herring fillets, lightly and medium salted,

35 days - fatty Atlantic and Pacific herrings, lightly and medium-salted White Sea herrings;
- packaged in bags without vacuum:

15 days - fatty Atlantic herring, lightly and medium salted,

5 days - fatty Pacific herring, lightly and medium salted;
- at temperatures from 0 °C to minus 8 °C:

9 months - heavily salted in barrels.
The shelf life of salted herring is set from the date of manufacture.

7.2.2 The shelf life of salted herring is established by the manufacturer, indicating the storage mode*.
______________
*Valid on the territory of the Russian Federation.

SALTED HERRING

Specifications

Official publication

Standardinform

Preface

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 1.2-97 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Procedure for development, adoption, application, updating and cancellation"

Standard information

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Protocol No. 17 of April 1, 2004)

Short name of the country according to MK (ISO 3166) 004-97	Code of the country according to MK (ISO 3166) 004-97	Abbreviated name of the national standardization body
Azerbaijan		Azgosstandart
		Armgosstandard
Belarus		State Standard of the Republic of Belarus
		Gruzstandart
Kazakhstan		Gosstandart of the Republic of Kazakhstan
Kyrgyzstan		Kyrgyzstandard
		Moldovastandard
Russian Federation		Gosstandart of Russia
Tajikistan		T aji xtan dart
Turkmenistan		Main State Service "Turkmenstandartlary"
Uzbekistan		Uzgosstandart
		State Standard of Ukraine

4 By Order of the Federal Agency for Technical Regulation and Metrology dated September 14, 2004 No. 10-st, the interstate standard GOST 815-2004 was put into effect as the national standard of the Russian Federation on July 1, 2005.

5 INSTEAD GOST 815-88

6 REPUBLICATION. January 2008

Information on the entry into force (termination) of this standard is published in the “National Standards” index.

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

GOST 815-2004

INTERSTATE STANDARD

SALTED HERRING Technical specifications

Salted herrings. Specifications

Date of introduction - 2005-07-01

1 area of use

This standard applies to salted herring of the following biological species:

Azov-Black Sea (Don, Dnieper, Danube, Kerch) - Alosa pontica;

Atlantic - Clupea harengus;

White Sea - Clupea pallasii marisalbi;

Caspian belly* - Alosa caspia;

Brazhnikovskaya* - Alosa brashnikovi;

Caspian blackback* - Alosa kesseri kesseri;

Pacific - Clupea pallasii.

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 type during their production, packaging, sale and import

GOST 814-96 Chilled fish. Technical specifications GOST 1341-97 Vegetable parchment. Technical specifications GOST 1368-2003 Fish. Length and weight GOST 1760-86 Subparchment. Specifications

GOST 2874-82** Drinking water. Hygienic requirements and quality control GOST 7630-96 Fish, marine mammals, marine invertebrates, algae and their processed products. Labeling and packaging

GOST 7631-85 Fish, marine mammals, marine invertebrates and their processed products. Acceptance rules, organoleptic methods for quality assessment, sampling methods for laboratory tests

GOST 7636-85 Fish, marine mammals, marine invertebrates and their processed products. Analysis methods

GOST 8273-75 Wrapping paper. Specifications

GOST 8777-80 Wooden jellied and dry barrels. Technical specifications GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 11771-93 Canned food and preserves from fish and seafood. Packaging and labeling

* Caspian shad, Brazhnikovskaya herring and Caspian blackback herring with a length of 36 cm or less have the trade name “Caspian herring”.

** GOST R 51232-98 is in force on the territory of the Russian Federation.

Official publication

GOST 13356-84 Wooden boxes for products of the fishing industry. Technical specifications GOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications

GOST 13830-97* Table salt. General technical conditions GOST 14192-96 Marking of cargo

GOST 15846-2002 Products sent to the Far North and equivalent areas. Packaging, labeling, transportation and storage

GOST 23285-78 Transport bags for food products and glass containers. Specifications

GOST 24597-81 Packages of packaged piece goods. Main parameters and dimensions GOST 26663-85 Transport packages. Formation using packaging tools. General technical requirements

GOST 26668-85 Food and flavoring products. Sampling methods for microbiological analyzes

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

GOST 26670-91 Food products. Methods for cultivating microorganisms 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 26931-86 Raw materials and food products. Methods for determining copper GOST 26932-86 Raw materials and food products. Method for determination of lead GOST 26933-86 Raw materials and food products. Method for determining cadmium GOST 26934-86 Raw materials and food products. Zinc determination method

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30518-97/GOST R 50474-93 Food products. Methods for identifying and determining the number of coliform bacteria (coliform bacteria)

GOST 30519-97/GOST R 50480-93 Food products. Method for detecting bacteria of the genus Salmonella

GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method

Note - When using this standard, it is advisable to check the validity of the reference standards using the “National Standards” index compiled as of January 1 of the current year, and according to the corresponding 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 Main parameters and dimensions

The length or weight of salted herring must comply with GOST 1368.

The length of herring not specified in GOST 1368 should be, cm:

Atlantic herring, Pacific herring:

uncut or cut with the head on - more than 17.0, carcasses, semi-gutted carcasses - no less than 12.0;

White Sea herring uncut - more than 13.0.

4 Technical requirements

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

4.2 Characteristics

4.2.1 Salted Atlantic and Pacific herring are divided into fatty and lean.

Other salted herrings are not classified according to fat content.

4.2.2 By type of cutting, salted herring is produced in accordance with 4.2.2.1-4.2.2.11.

4.2.2.1 Uncut - whole herring.

Azov-Black Sea and White Sea herring are produced only in uncut form.

4.2.2.2 Fried herring - a herring in which the gills, pectoral fins with the adjacent part of the abdomen, the calculus and part of the entrails have been removed.

The gills, eggs or milt may be left behind.

4.2.2.3 Gilled herring - a herring in which the gills or gills and part of the entrails have been removed, the belly is intact.

4.2.2.4 Semi-gutted - herring in which the entrails have been partially removed through a transverse section of the abdomen near the pectoral fins (no more than 3 cm).

Caviar or milt can be left.

4.2.2.5 Gutted with head - herring, cut along the belly between the pectoral fins from the pectoral to the anus; entrails, caviar or milt have been removed; blood clots are cleared.

May be: gills removed; the collar has been cut; an incision was made in the abdomen beyond the anus no more than 2 cm.

Atlantic and Pacific herring are gutted with the head on.

4.2.2.6 Headless - a herring from which the head, humerus bones, pectoral fins and a bunch of entrails have been removed without a cut along the belly.

It may be: the presence of remains of entrails, caviar or milt; the head with the pectoral fins and the adjacent part of the abdomen was removed; transverse incision of the abdomen in the anal area.

The skin on the carcass may be removed.

4.2.2.8 Semi-gutted carcass is a headless herring in which the caudal fin has been removed along with the tail part at a distance of no more than 3 cm from the base of its middle rays.

A transverse incision of the abdomen in the area of the anus is allowed.

Skinless fillets have the skin removed.

4.2.2.10 Pieces - herring carcass, semi-gutted carcass, cut into transverse pieces at least 5 cm long; for products packaged in cans - a length equal to the internal height of the can.

4.2.2.11 Other types of cutting of salted herring - as agreed with the consumer and in accordance with the supply agreement.

4.2.3 According to quality, salted herrings are divided into first and second grades. Salted herring fillets are not classified by grade.

4.2.4 In terms of organoleptic, physical and chemical indicators, salted herring must meet the requirements specified in Table 1.

Table 1

End of table 1

Indicator name	Characteristics and norm for the variety
Indicator name
External damage	No external damage.
	Allowed in one packaging unit:
	Broken gill covers - no more than 15% of fish (according to

	Traces of envelopment;
	Clumped scales;
		Head injury;
	Cracks, cuts, skin tears	slightly burst belly:
	without significant exposure	without loss internal-
	entrails - no more than	tey - in no more than 30% of fish
	12% of fish (by count)	(by count)
Cutting	In accordance with 4.2.2.1-4.2.2.11
Herring consistency:
lightly salted	Tender, juicy
lightly salted
medium salted	Dense, juicy
highly salted
		Lightly allowed
		weak or dry
Taste and smell	Characteristic of salted herring, without any foreign taste or smell.
		A slight odor is acceptable
		oxidized fat
Mass fraction of table salt,
%, in herring:
lightly salted	From 4 to 6 incl.
lightly salted
medium salted
highly salted
Mass fraction of fat for herring
Atlantic fatty and quiet
ocean fatty, %, not less
Mass fraction of components
for products in cans, %, not less:


Presence of foreign impurities	Not allowed
(in consumer packaging)

4.2.5 In terms of safety, salted herring must comply with sanitary rules, norms and hygienic standards in force in the territory of the state that has adopted the standard.

4.3 Requirements for raw materials and supplies

4.3.1 Raw materials and materials used for the production of salted herring must meet the requirements:

Raw herring - regulatory documents;

Chilled herring - GOST 814, other regulatory documents;

Frozen herring - regulatory documents;

Frozen semi-finished herring - regulatory documents;

Salted herring - semi-finished product - regulatory documents;

Table salt - GOST 13830;

Drinking water - GOST 2874.

For the production of salted herring fillets, raw materials of at least first grade are used (if varieties are available).

For the production of carcasses and pieces, herring with mechanical damage can be used, but in other quality indicators it meets the requirements of the first grade. Damaged parts must be removed.

4.3.2 For the production of lightly salted products, only frozen fish is used.

4.4 Marking

4.4.1 Containers with products are marked according to GOST 7630, jars - according to GOST 11771. The marking must contain one storage mode.

4.4.2 Transport marking - according to GOST 14192, GOST 7630.

4.5 Packaging

4.5.1 Salted herrings are packaged according to GOST 7630 in:

Wooden jellied barrels in accordance with GOST 8777 with a capacity of no more than 50 dm 3;

Dry wooden barrels in accordance with GOST 8777 with a capacity of no more than 50 dm 3 using film liner bags in accordance with regulatory documents;

Wooden aspic and dry barrels, used, repaired, intended for reuse, according to regulatory documents with a capacity of no more than 50 dm 3 using film liner bags;

Multi-return polyethylene barrels according to regulatory documents with a capacity of no more than 50 dm 3;

Wooden boxes in accordance with GOST 13356 or other regulatory documents with a maximum product weight of 30 kg; Lightly salted herring is packaged in wooden boxes: Atlantic, Caspian (except for Caspian blackback), Pacific herring;

Buckets made of polymer materials according to regulatory documents with a capacity of no more than 20 dm 3;

Packages made of polymer materials according to regulatory documents with the use of substrates according to regulatory documents or without substrates with actual net weight;

Heat-shrink film according to the regulatory document with the use of substrates or without substrates with actual net weight;

Polymer cans, according to regulatory documents, with a capacity of no more than 2000 cm 3.

4.5.2 Pack salted herring in bags made of polymer materials in accordance with the instructions in force in the territory of the state that has adopted the standard.

Packages of salted herring may contain a small amount of brine.

4.5.3 Maximum negative deviations of the net mass of products per unit of container - in accordance with the requirements of GOST 8.579.

Limit deviations of net mass per unit of container, %:

3 - for products up to 0.5 kg inclusive;

1 - for products over 0.5 kg.

Polymer and wooden reusable boxes must be closed with removable lids.

4.5.5 Salted herring is placed in barrels, boxes, buckets in even, dense intersecting rows, backs down, the last row - back up.

Rowless placement of salted herring using vibrators is allowed.

Pieces of herring are placed: in buckets - in bulk, leveled in layers, in jars - flat or with a transverse cut to the bottom and lid.

Herring fillets are packed in plastic bags under vacuum with or without the use of supports.

Barrels, buckets and jars with salted herring must be filled with brine or saline solution and tightly sealed.

4.5.7 Each packaging unit may contain no more than 2% of salted herring (by count) of larger or smaller size or weight for fish classified by length or weight.

5 Acceptance rules

5.1 Acceptance rules - according to GOST 7631*.

5.3 The frequency of microbiological control of products is established in accordance with the instructions in force in the territory of the state that has adopted the standard.

5.4 The frequency of determining the mass fraction of table salt, mass fraction of fat, mass fraction of components, and the presence of foreign impurities is established by the manufacturer.

6 Control methods

6.1 Sampling methods - according to GOST 7631*, GOST 26668, instructions.

Cultivation of microorganisms - according to GOST 26670, preparation of solutions of reagents, paints, indicators and nutrient media for microbiological analyzes - according to the instructions.

7 Transportation and storage

7.1 Transportation

7.1.1 Salted herring is transported by all means of transport in accordance with the rules for the transportation of perishable goods at temperatures from minus 4 °C to minus 8 °C.

Transportation of products intended for shipment to the Far North and equivalent areas is carried out in accordance with the requirements of GOST 15846.

7.1.2 Packaging - according to GOST 23285, GOST 26663.

The main parameters and sizes of packages are in accordance with GOST 24597.

7.2 Storage

7.2.1 Salted herrings are stored, no more than:

At temperatures from minus 2 °C to minus 8 °C:

30 days - pieces in buckets and jars,

40 days - lightly salted in barrels and buckets,

90 days - in buckets (except for lightly salted ones);

At temperatures from minus 4 °C to minus 8 °C:

1 month - lightly salted in boxes,

6 months - lightly salted in barrels,

8 months - medium salted in barrels;

Packaged in vacuum bags:

15 days - fatty Atlantic and Pacific herring fillets, lightly and medium salted,

35 days - fatty Atlantic and Pacific herrings, lightly and medium-salted White Sea herrings;

Packaged in bags without vacuum:

15 days - fatty Atlantic herring, lightly and medium salted,

5 days - fatty Pacific herring, lightly and medium salted;

At temperatures from 0 °C to minus 8 °C:

9 months - heavily salted in barrels.

The shelf life of salted herring is set from the date of manufacture.

7.2.2 The shelf life of salted herring is established by the manufacturer, indicating the storage mode*.

*Valid on the territory of the Russian Federation.

Appendix A (reference)

List of regulatory documents in force on the territory of the Russian Federation

GOST R 51232-98 GOST R 51301-99

GOST R 51574-2000 SanPiN 2.1.4.1074-2001

SanPiN 2.3.2.1078-2001 SanPiN 2.3.2.1280-2003 SanPiN 3.2.569-96

Drinking water. General requirements for organization and methods of quality control

Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)

Table salt. Specifications

Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control

Instructions for packaging fish food products in bags and liner bags made of film materials. Approved by Roskomrybolovstvo on January 22, 1996.

Instructions* for sanitary and microbiological control of the production of food products from fish and marine invertebrates. Approved by the USSR Ministry of Health on 02/22/91 No. 5319-91 and by the USSR Ministry of Fisheries on 11/18/90

* Valid in the countries of the Interstate Council for Standardization, Metrology and Certification.

UDC 664.951.2:006.354 MKS 67.120.30 N25 OKP 92 6902

Key words: salted herring, safety, technical requirements, acceptance rules, control methods, transportation and storage

Uel. oven l. 1.40. Academic ed. l. 0.95. Circulation 128 copies. Zach. 102

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Delivery methods

Express courier delivery (1-3 days)
Courier delivery (7 days)
Pickup from the Moscow office
Russian Post

Applies to salted herring of the following biological species:

White Sea - Clupea pallasil marisalbi;

Caspian belly - Alosa caspia;

Brazhnikovskaya - Alosa brashnikov;

Caspian blackback - Alosa kesseri kesseri;

Reissue. January 2008

1 area of use

3 Main parameters and dimensions

4 Technical requirements

5 Acceptance rules

6 Control methods

7 Transportation and storage

Appendix A (for reference) List of regulatory documents in force on the territory of the Russian Federation

This GOST is located in:

Organizations:

01.04.2004	Approved	17
14.09.2004	Approved	10-st
	Published	2007
	Published	2006
	Published	2004
	Designed by
	Designed by
	Designed by
	Published	2008

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INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION

GOST

INTERSTATE 815-

standard 2004

SALTED HERRING

Specifications

Official publication

Preface

Standard information

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Protocol No. 17 of April 1, 2004)

Short name of the country no MK (ISO 3166) 004-97	Strap code no MK (ISO 3166) 004-97	Abbreviated name of the national standardization body
Azerbaijan		Azgosstandart
		Armgosstandard
Belarus		State Standard of the Republic of Belarus
		Gruestaidart
Kazakhstan		Gosstandart of the Republic of Kazakhstan
Kyrgyzstan		Kyrgyzstandard
		Moldovastandard
Russian Federation		Gosstandart of Russia
Tajikistan		Tajik standard
Turkmenistan		Main State Service "Turkmenstandartlary"
Uzbekistan		Uzgosstandart
		State Standard of Ukraine

6 REPUBLICATION. January 2008

Information on the entry into force (termination) of this standard is published in the “National Standards” index.

Information about changes to this standard is published in the “National Standards” index, and the text of these changes is published in the “National Standards” information indexes. In the event of revision or cancellation of this standard, the relevant information will be published in the information index “National Standards”

In the Russian Federation, this standard cannot be reproduced in whole or in part. replicated and distributed as an official publication without permission from the Federal Agency for Technical Regulation and Metrology

INTERSTATE STANDARD

SALTED HERRING Technical specifications

Salted herrings. Specifications

Date of introduction - 2005-07-01

1 area of use

This standard applies to salted herring of the following biological species:

Azov-Black Sea (Don, Dnieper, Danube, Kerch) - Alosa pontica;

Atlantic - Clupea harengus;

White Sea - Clupea pallasii marisalbi;

Caspian belly* - Alosa caspia;

Brazhnikovskaya* - Alosa brashnikovi;

Caspian blackback* - Alosa kesseri kesseri;

Pacific - Clupea pallasii.

This standard uses normative references to the following interstate standards:

Length of herring not specified in GOST 1368. should be, see:

Atlantic herring, Pacific herring:

uncut or cut with the head - more than 17.0. carcasses, semi-gutted carcasses - not less than 12.0;

White Sea herring whole - more than 13.0.

4 Technical requirements

GOST R 51574-2000 is in force on the territory of the Russian Federation.

4.2 Characteristics

4.2.1 Salted Atlantic and Pacific herring are divided into fatty and lean.

Other salted herrings are not classified according to fat content.

4.2.2 By type of cutting, salted herring is produced in accordance with 4.2.2.1-4.2.2.11.

4.2.2.1 Uncut - whole herring.

Azov-Black Sea and White Sea herring are produced only in uncut form.

4.2.2.2 Fried herring - a herring in which the gills, pectoral fins with the adjacent part of the abdomen, the calculus and part of the entrails have been removed.

The gills, eggs or milt may be left behind.

4.2.2.3 Gilled herring - a herring in which the gills or gills and part of the entrails have been removed, the belly is intact.

4.2.2.4 Semi-gutted - herring in which the entrails have been partially removed through a transverse section of the abdomen near the pectoral fins (no more than 3 cm).

Caviar or milt can be left.

4.2.2.5 Gutted with head - herring, cut along the belly between the pectoral fins from the pectoral to the anus; entrails, caviar or milt have been removed; blood clots are cleared.

Can be; gills removed; the collar has been cut; an incision was made in the abdomen beyond the anus no more than 2 cm.

Atlantic and Pacific herring are gutted with the head on.

4.2 2.6 Headless - a herring from which the head, humerus bones, pectoral fins and a bunch of entrails have been removed without a cut along the belly.

It may be: the presence of remains of entrails, caviar or milt; the head with the pectoral fins and the adjacent part of the abdomen was removed; transverse incision of the abdomen in the anal area.

The skin on the carcass may be removed.

4.2.2 8 Semi-gutted carcass - a headless herring in which the caudal fin has been removed along with the tail part at a distance of no more than 3 cm from the base of its middle rays.

A transverse incision of the abdomen in the area of the anus is allowed.

4.2.2 9 Fillet with or without skin - fish cut lengthwise along the spine into two halves; the head, spine, humerus and large costal bones, abdominal keel, entrails, fins, black membrane were removed; blood clots are cleared.

Skinless fillets have the skin removed.

4.2.2.10 Pieces - herring carcass, semi-gutted carcass. cut into transverse pieces no less than 5 cm long; for products packaged in cans - a length equal to the internal height of the can.

4.2.2.11 Other types of cutting of salted herring - as agreed with the consumer and in accordance with the supply agreement.

4.2.3 According to quality, salted herrings are divided into first and second grades. Salted herring fillets are not classified by grade.

4.2.4 In terms of organoleptic, physical and chemical indicators, salted herring must meet the requirements specified in Table 1.

End of table 1

	Characteristics and norm for the variety
units coating indicators
External damage	No external damage.
	Allowed in one packaging unit:
	Broken gill covers); Traces of binding; Cluttered scales.	and - not more than 15% of fish (by * head damage;
	Cracks, cuts, skin tears	slightly burst belly:
	without significant exposure	without loss of internal
	entrails - no more than	tey - in no more than 30% of fish
	12% of fish (by count)	(by count)
Cutting	In accordance with 4.2.2.1-4.2.2.1
Herring consistency:
lightly salted	Tender.juicy
lightly salted
mid-sunny	Dense, juicy
salted	Slightly weakened or dryish is allowed
Taste and halls	Characteristic of salted herring, without any foreign taste or smell. A slight odor of oxidized fat is allowed
Mass fraction of table salt. %. in herring:
lightly salted	From 4 to 6 ON.
lightly salted
medium salted
Strongly salted
Mass fraction of fat for Atlantic fatty and mildewed herring
ocean fat. %. no less
Mass fraction of components for products in cans. %, not less:


Presence of foreign impurities	Not allowed
(in consumer packaging)

4.2.5 In terms of safety, salted herring must comply with sanitary rules, norms and hygienic standards in force in the territory of the state that has adopted the standard.

4.3 Requirements for raw materials and supplies

4.3.1 Raw materials and materials used for the production of salted herring must meet the requirements:

Raw herring - regulatory documents:

For the production of salted herring fillets, raw materials of at least first grade are used (if varieties are available).

For the production of carcasses and pieces, herring with mechanical damage can be used, but in other quality indicators it meets the requirements of the first grade. Damaged parts must be removed.

4.3.2 For the production of lightly salted products, only frozen fish is used.

Wooden aspic and dry barrels, used, repaired, intended for reuse, according to regulatory documents with a capacity of no more than 50 dm 3 using film liner bags;

Multi-return polyethylene barrels according to regulatory documents with a capacity of no more than 50 dm 3;

Limit deviations of net mass per unit of container, %:

3 - for products up to 0.5 kg inclusive;

1 - for products over 0.5 kg.

Polymer and wooden reusable boxes must be closed with removable lids.

4.5.5 Salted herring is placed in barrels, boxes, buckets in even, dense intersecting rows, backs down, the last row - back up.

Rowless placement of salted herring using vibrators is allowed.

Pieces of herring are placed: in buckets - in bulk, leveled in layers, in jars - flat or with a transverse cut to the bottom and lid.

Herring fillets are packed in plastic bags under vacuum with or without the use of supports.

Barrels, buckets and jars with salted herring must be filled with brine or saline solution and tightly sealed.

4.5.7 Each packaging unit may contain no more than 2% of salted herring (by count) of larger or smaller size or weight for fish. subdivided by length or weight.

5 Acceptance rules

5.2 Control over the content of histamine, nitrosamines, pesticides, polychlorinated biphenyls. toxic elements and radionuclides are carried out in accordance with the procedure established by the product manufacturer in agreement with the bodies and institutions of the state sanitary and epidemiological service.

5.3 The frequency of microbiological control of products is established in accordance with the instructions. valid in the territory of the state that has adopted the standard.

5.4 The frequency of determining the mass fraction of table salt, mass fraction of fat, mass fraction of components, and the presence of foreign impurities is established by the manufacturer.

GOST 7631

7.1 Transportation

7.1.1 Salted herring is transported by all means of transport in accordance with the rules for the transportation of perishable goods at temperatures from minus 4 °C to minus 8 °C.

Transportation of products intended for shipment to the regions of the Far North and equivalent areas is carried out in accordance with the requirements of GOST 15846.

The main parameters and sizes of packages are in accordance with GOST 24597.

7.2 Storage

7.2.1 Salted herrings are stored, no more than:

At temperatures from minus 2 °C to minus 8 °C:

30 days - pieces in buckets and jars.

40 days - lightly salted in barrels and buckets,

90 days - in buckets (except for lightly salted ones);

At temperatures from minus 4 °C to minus 8 °C:

1 month - lightly salted in boxes.

6 months - lightly salted in barrels.

8 months - medium salted in barrels;

Packaged in vacuum bags:

15 days - fatty Atlantic and Pacific herring fillets, lightly and medium salted,

35 days - fatty Atlantic and Pacific herrings, lightly and medium-salted White Sea herrings;

Packaged in bags without vacuum:

15 days - fatty Atlantic herring, lightly and medium salted,

5 days - fatty Pacific herring, lightly and medium salted;

At temperatures from 0 °C to minus 8 °C:

9 months - heavily salted in barrels.

The shelf life of salted herring is set from the date of manufacture.

7.2.2 The shelf life of salted herring is established by the manufacturer, indicating the storage mode*.

Valid on the territory of the Russian Federation.

Appendix A (reference)

List of regulatory documents in force on the territory of the Russian Federation

Drinking water. General requirements for organization and methods of quality control

Food products and food raw materials. Inversion-amperometric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)

This is interesting:

Technical conditions. Salted herrings. Technical specifications Salted herring technical specifications

1 area of ​​use

2 Normative references

3 Main parameters and dimensions

4 Technical requirements

5 Acceptance rules

6 Control methods

7 Transportation and storage

List of regulatory documents in force on the territory of the Russian Federation

Salted herrings. Specifications

1 area of ​​use

2 Normative references

3 Main parameters and dimensions

4 Technical requirements

5 Acceptance rules

6 Control methods

7 Transportation and storage

SALTED HERRING

Specifications

Preface

Standard information

GOST 815-2004

INTERSTATE STANDARD

SALTED HERRING Technical specifications

1 area of ​​use

2 Normative references

3 Main parameters and dimensions

4 Technical requirements

4.2 Characteristics

4.3 Requirements for raw materials and supplies

4.4 Marking

4.5 Packaging

5 Acceptance rules

6 Control methods

7 Transportation and storage

7.1 Transportation

7.2 Storage

List of regulatory documents in force on the territory of the Russian Federation

Delivery methods

This GOST is located in:

Organizations:

GOST

SALTED HERRING

Preface

4 Technical requirements

1 area of use

1 area of use

1 area of use