GOST marinated capers. Canned capers - how to fill out a declaration according to the technical regulations of the Customs Union. How long does it take to file a declaration?

Canned capers Today you can buy it in large supermarkets. For many people, this product is still unknown because they simply don’t know anything about it.

Capers are the unopened buds of a shrub that have been cooked. One product contains a whole range of tastes: salty, spicy, sour, bitter and tart. In general, capers have a taste that is incomparable to anything else.

Preparing canned capers correctly is long and difficult; the technology has been preserved since ancient times. The buds are collected by hand, sorted and then sent for further processing. To make the capers firm and acquire their dark green color, they are placed in boiling water with salt for 3 months. The marinade is changed from time to time. After this, the capers are canned.

How to select and store?

When choosing canned capers, look at the appearance of the bottles. They should be solid and hold their shape well (see photo). The marinade should not be too cloudy.

Store capers in a jar and remove only before use. In this form they can remain fresh for 9 months.

The benefits of canned capers

The benefits of canned capers are due to the presence of various vitamins, as well as micro- and macroelements. The product has a positive effect on the functioning of the cardiovascular system, and it also improves the wound healing process. Canned capers are an excellent pain reliever. The spice contains capparidin, a substance that is a natural anti-allergen.

Capers contain choline, which is involved in metabolic processes in the body and normalizes blood cholesterol levels. Contains spice and ascorbic acid, which promotes the absorption of other substances, improves brain function and strengthens the immune system. Contains canned capers and B vitamins, which are necessary for the normal functioning of the nervous system. The product contains iron, which is important for the blood, so capers can be consumed by people with anemia. Capers contain large amounts of sodium, which is necessary to maintain water-salt balance.

Due to their fiber content, canned capers have the ability to cleanse the intestines of waste products. The product is widely used in traditional medicine recipes. A decoction of the buds is used as a wound healing agent.

Use in cooking

Canned capers are widely used in cooking; they are an excellent ingredient for a variety of snacks, both cold and hot. They often replace the usual pickles for many, for example, in solyanka, salads, sauces, etc. Many people use canned capers in second course recipes; they perfectly complement the taste of fish and meat. There are a large number of sauces and dressings that contain capers. Canned capers are an important ingredient in original recipe popular salad "Olivier".

Whole buds are very rarely used entirely in cooking; most often they are crushed or ground with herbs or salt.

Harm of canned capers and contraindications

Canned capers can cause harm to people with individual intolerance to the product, and therefore, in the appropriate case, they are contraindicated. It is not recommended to consume the product in large quantities, as this can cause flatulence and nausea.

INTERSTATE COUNCIL FOR STANDARDIZATION. METROLOGY AND CERTIFICATION

INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION

INTERSTATE

STANDARD

Canned food

FRUIT IN SYRUP

General technical conditions

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 1.2-2009 "Interstate standardization system. Interstate standards. rules and recommendations for interstate standardization. Rules for development, adoption, application, updating and cancellation"

Standard information

1 DEVELOPED by the Federal Budgetary State Scientific Institution “All-Russian Research Institute of Canning Technology” (FBGNU “VNIITeK”)

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (protocol dated November 12, 2015 N9 82-P)

4 By Order of the Federal Agency for Technical Regulation and Metrology dated November 19, 2015 No. 1879-st, the interstate standard GOST 33443-2015 was put into effect as a national standard Russian Federation from January 1, 2017

5 INTRODUCED FOR THE FIRST TIME

Information about changes to this standard is published in the annual information index “National Standards”, and the text of changes and amendments is published in the monthly information index “National Standards”. In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the monthly 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

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

Canned food FRUIT IN SYRUP General specifications

Canned food. Fruits in heavy syrup. General specifications

Date of introduction - 2017-01-01

1 area of use

This standard applies to canned fruits - fruit in syrup (hereinafter referred to as canned food) made from fresh, chilled, frozen, dried, eaten or sliced fruits. including melons, filled with sugar syrup, with or without the addition of pectin, consistency stabilizers, food acids.

2 Normative references

This standard uses Normative references to the following interstate standards:

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

GOST 21-94 Granulated sugar. Specifications

GOST ISO 750-2013 Processed products of fruits and vegetables. Determination of titratable acidity

GOST ISO 762-2013 Processed products of fruits and vegetables. Determination of mineral impurities

GOST 908-2004 Food grade citric acid monohydrate. Technical specifications GOST ISO 2173-2013 Processed products of fruits and vegetables. Refractometric method for determining soluble solids

GOST 4427-82 Oranges. Technical specifications GOST 4428-82 Tangerines. Technical specifications GOST 4429-82 Lemons. Specifications

GOST 5717.2-2003 Glass jars for canned food. Main parameters and dimensions GOST 5981-2011 Metal cans and lids for canned food. Technical specifications GOST 6828-89 Fresh strawberries. Requirements for procurement, supply and sale GOST 6829-89 Fresh black currants. Requirements for procurement, supply and sale GOST 6830-89 Fresh gooseberries. Requirements for procurement, supply and sale GOST 7178-85 Fresh melons. Specifications

GOST ISO 7218-2011 Microbiology food products and animal feed. General requirements and recommendations for microbiological studies

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 EN 12014-2-2014 Food products. Determination of nitrate and (or) nitrite. Part 2. Determination of nitrate in vegetables and their processed products using high-performance liquid chromatography and ion chromatography

GOST 13799-61 Canned fruit, berry, vegetable and mushroom products. Package. labeling, transportation and storage

GOST EN 14083-2013 Food products. Determination of trace elements. Determination of lead, cadmium, chromium and molybdenum using atomic absorption spectrometry with atomization in a graphite furnace with preliminary mineralization of the sample at elevated pressure GOST 14192-96 Marking of cargo

GOST 15846-2002 Products sent to the Far North and equivalent areas. Packaging, labeling, transportation and storage GOST 16524-70 Fresh dogwood

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

GOST 20450-75 Fresh lingonberries. Requirements for procurement, supply and sales

GOST 21205-83 Food tartaric acid. Specifications

GOST 21713-76 Late ripening pears. Specifications

GOST 21714-76 Fresh pears early dates maturation. Specifications

GOST 21715-2013 Fresh quince. Specifications

GOST 21832-76 Fresh apricots. Specifications

GOST 21833-76 Fresh peaches. Specifications

GOST 21921-76 Fresh cherries. Specifications

GOST 21922-76 Fresh cherries. Specifications

GOST 25749-2005 Metal screw caps. General technical conditions GOST 26313-2014 Processed products of fruits and vegetables. Acceptance rules and sampling methods GOST 26323-84 Processed products 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 26671-2014 Processed products of fruits and vegetables, canned meat and meat-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. Arsenic determination method

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

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

GOST 26935-86 Canned food products. Tin determination method

GOST 27572-87 Fresh apples for industrial processing. Specifications

GOST 27573-2013 Fresh pomegranate fruits. Specifications

GOST 28038-2013 Processed products of fruits and vegetables. Methods for determining patulic mycotoxin

GOST 28322-2014 Processed products of fruits, vegetables and mushrooms. Terms and definitions GOST 29186-91 Pectin. Specifications

GOST 29270-95 Products of processing of fruits and vegetables. Methods for determining nitrates 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

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

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

GOST 31707-2012 Food products. Determination of trace elements. Determination of total arsenic and selenium by atomic absorption spectrometry with hydride generation with preliminary mineralization of the sample under pressure

GOST 31895-2012 White sugar. Specifications

GOST 31904-2012 Food and flavoring products. Sampling methods for microbiological analyzes

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

GOST 32164-2013 Food products. Sampling methods for Sr-90 and cesium-137 GOST 32283-2013 Fresh cherry plum. Specifications

GOST 32286-2013 Plums sold in retail trade. Technical specifications GOST 32786-2014 Fresh table grapes. Technical specifications GOST 32896-2014 Dried fruits. General technical conditions

GOST 32898-2014 Frozen fruit mixtures and purees. General technical conditions

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 using the annual information index “National Standards”, which was published as of January 1 of the current year, and on issues of the monthly information index “National Standards” for the current year. If the reference standard is replaced (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

8 of this standard the terms according to GOST 28322 are used.

4 Classification

4.1 Canned food is divided.

For single-component ones - from one type of fruit, including melons;

Multicomponent (assorted) - from a mixture of two or more types of fruits in various combinations. including melons.

5 Technical requirements

5.1 Canned food is manufactured in accordance with the requirements of this standard, according to technological instructions for canned food of specific names, in compliance with the requirements or regulations in force in the territory of the state that has adopted the standard.

The requirements set out in documents for specific names of canned food, technological instructions and recipes must be no lower than those established by this standard.

5.2 Characteristics

5.2.1 In terms of organoleptic characteristics, canned food must meet the requirements specified in Table 1.

Table 1

Name

until now

Appearance

Syrup quality

Characteristic

End of table 1

Name indicator	Characteristic
Consistency	Fruits are dense, elastic, fleshy. The berries are tender. When using quick-frozen fruits, the consistency of the fruit is allowed to be less dense and elastic (when pressed)
Taste and smell	Well-defined, characteristic of used fruits that have undergone heat treatment, without any foreign taste or odor
	Natural, characteristic of the type used and the pomological (amplographic) variety of fruit that has undergone heat treatment, without stains on the surface of the fruit. Allowed: Fruits (or parts thereof) that are not uniform in color - no more than 10%; Natural spotting of fruits. characteristic of the pomological varieties used; - (Boiaysvegetatienyipoezhedimi Gvvioepyat. go-ekhido.) - no more than 10%

5.2.2 Requirements for the physical and chemical characteristics of canned food are given in Table 2.

Indicator name	Meaning indicator
Mass fraction of fruits from the total mass of canned food. %. no less
Mass fraction of soluble solids (sucrose) 8 in syrup. %. no less
Mass fraction of titratable acids (in terms of citric acid), %
Impurities of plant origin	Not allowed
Mass fraction of mineral impurities. %. no more: for canned blackberries, strawberries (strawberries), raspberries, mulberries
remaining canned food	Not allowed
Post-breedings	Not allowed

5.2.4 Microbiological indicators of canned food must comply with the requirements of industrial sterility in accordance with the regulatory legal acts in force in the territory of the state that has adopted the standard.

5.3 Requirements for raw materials

5.3.1 The following raw materials are used for the manufacture of canned food:

Fresh apricots according to GOST 21832:

Fresh quince according to GOST 21715;

Fresh cherry plum according to GOST 32283;

Fresh pineapples regulatory documents, operating in the territory of the state that has adopted the standard;

Fresh oranges according to GOST 4427;

Bananas are fresh according to regulatory documents in force in the territory of the state that has adopted the standard;

Fresh barberry;

Fresh lingonberries according to GOST 20450;

Fresh grapes according to GOST 32786;

Fresh cherries according to GOST 21921;

Fresh blueberries according to regulatory documents in force in the territory of the state that has adopted the standard;

Fresh pomegranates according to GOST 27573:

Fresh pears of early and late ripening according to GOST 21713 and GOST 21714;

Fresh grapefruits according to regulatory documents in force in the territory of the state that has adopted the standard 4;

Guava (guava) fresh;

Fresh melon according to GOST 7178;

Fresh blackberries according to regulatory documents in force in the territory of the state that has adopted the standard 5;

The poles are fresh;

Fresh honeysuckle;

Fresh strawberries (strawberries) according to GOST 6828;

Fresh figs according to regulatory documents in force in the territory of the state that has adopted the standard 6;

Fresh irga;

Fresh viburnum;

Fresh kiwis;

Fresh dogwood according to GOST 16524;

Fresh cranberries according to GOST 19215;

Fresh gooseberries according to GOST 6630;

Fresh lime according to regulatory documents in force in the territory of the state that has adopted the standard 7;

Schisandra fruits;

Fresh lemons according to GOST 4429;

Fresh raspberries according to regulatory documents in force in the territory of the state that has adopted the standard 6;

Fresh mango according to regulatory documents in force in the territory of the state that has adopted the standard -;

Fresh tangerines according to GOST 4428;

Fresh passion fruit;

Fresh cloudberries;

Fresh sea buckthorn;

Fresh papaya;

Fresh peaches according to GOST 21833;

Fresh plums according to GOST 32286;

Fresh red (white, yellow) currants according to regulatory documents in force in the territory of the state that has adopted the standard;

Fresh black currant according to GOST 6829;

Sloes are fresh;

Fresh tkemali:

Fresh feijoa:

Fresh persimmon;

Fresh cherries according to GOST 21922;

Fresh blueberries according to regulatory documents in force in the territory of the state that has adopted the standard;

Fresh mulberries;

Fresh apples according to GOST 27572;

Fruits, whole or cut into pieces, slices, segments, prepared aseptically;

Quick-frozen fruits according to regulatory documents in force in the state. adopted the standard * 4 ;

Dried fruits according to GOST 32896;

Food grade ascorbic acid;

Edible tartaric acid according to GOST 21205;

Edible citric acid monohydrate according to GOST 908;

Mixtures of quick-frozen fruits in accordance with GOST 32898;

Pectin according to GOST 29186;

Consistency stabilizers;

Granulated sugar according to GOST 21. GOST 31895 or other sugars;

Starch syrup* 5;

Casting water.

5.3.2 It is allowed to use similar raw materials that meet the quality requirements. as set out in 5.3.1.

5.3.3 The raw materials used for the production of canned food, in terms of safety, must meet the requirements. or regulatory legal acts in force in the territory of the state that has adopted the standard.

5.4 Packaging

5.4.1 Consumer and transport packaging and closures must comply with the requirements or regulations in force in the territory of the state that has adopted the standard.

5.4.2 Consumer packaging must ensure the safety of canned food and their compliance with the requirements of this standard throughout the entire shelf life, subject to the conditions of transportation and storage.

Canned food is packaged in hermetically sealed consumer packaging, which is placed in a transport package.

5.4.3 The limit of permissible negative deviations of the net weight of the contents of the consumer package from the nominal quantity must comply with GOST 8.579 (Appendix A).

5.4.4 Packaging of canned food sent to the Far North and similar areas. - according to GOST 15846.

5.5 Marking

5.5.1 Labeling of canned food - in accordance with the requirements or regulations in force in the territory of the state that has adopted the standard.

5.5.2 Labeling of consumer and transport packaging - in accordance with the requirements or regulations in force in the territory of the state that has adopted the standard, and GOST 14192 with the following addition: handling marks are applied to the transport packaging: “8erkh”. "Temperature limit." "Carefully. Glass".

5.5.3 Canned food made from two or more ends of fruit is named by the name of the fruit used in descending order of their mass fraction in the recipe.

In addition to the name, canned food can be given a fancy name.

Examples of recording the name of canned food:

Sterilized apricot halves in syrup.”

Sterilized dolysh of peaches and arush in syrup.”

6 Acceptance rules

6.1 Acceptance rules - in accordance with GOST 26313 and this standard.

Canned food is accepted in batches. A batch is considered to be a certain number of canned goods of the same name, identically packaged, manufactured by one manufacturer according to one document in a certain period of time, accompanied by shipping documentation that ensures the traceability of canned food.

6.2 The quality of canned food according to organoleptic and physico-chemical indicators (except for the indicator “mass fraction of mineral impurities”), the net weight of consumer packaging, the quality of packaging and labeling are checked in each batch.

6.3 Frequency of testing for toxic elements, patulin mycotoxin. pesticides, nitrates. radionuclides, mineral impurities and microbiological indicators are established in the production control program.

7 Control methods

7.1 Sampling - in accordance with GOST 26313. Preparation of samples for determination of physicochemical parameters - in accordance with GOST 26671. mineralization of samples for determination of toxic elements - in accordance with GOST 26929, GOST 31671, selection and preparation of samples for determination of radionuclides - in accordance with GOST 32164. sampling for microbiological analyzes - according to GOST 31904. sample preparation - according to GOST 26669. cultivation of microorganisms and processing of results - according to GOST 26670. GOST ISO 7216.

7.2 Determination of organoleptic indicators, net weight, mass fraction of fruit - according to GOST 8756.1, appearance and tightness of packaging - according to GOST 8756.18.

7.3 Determination of the mass fraction of soluble solids - according to GOST ISO 2173.

7.4 Determination of the mass fraction of titratable acids - according to GOST ISO 750.

7.5 Determination of impurities of plant origin - according to GOST 26323.

7.6 Determination of the mass fraction of mineral impurities - according to GOST ISO 762.

7.7 Determination of foreign impurities - visually.

7.8 Determination of toxic elements:

Lead - according to GOST 26932, GOST 30178. GOST 30538. GOST EN 14083:

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

Cadmium - according to GOST 26933, GOST 30178. GOST 30538. GOST EN 14083:

Mercury - pe GOST 26927 or regulatory documents in force on the territory of the state. has adopted the standard;

Tin - according to GOST 26935. GOST 30538.

7.9 Determination of mycotoxin patulin - according to GOST 28038.

7.10 Determination of organochlorine pesticides - according to GOST 30349 and regulatory documents. valid in the territory of the state that has adopted the standard.

7.11 Determination of organophosphorus pesticides - according to GOST 30710 or according to regulatory documents. operating in the territory of the state that has adopted the standard.

7.12 Determination of cesium Cs-137- according to GOST 32161.

7.13 Determination of nitrates - according to GOST 29270. GOST EN 12014-2.

7.14 Determination of industrial sterility - according to GOST 30425.

8 Transportation and storage

8.1 Transportation and storage - in accordance with the requirements or regulations in force in the territory of the state that has adopted the standard and GOST 13799.

8.2 Canned food is transported in covered vehicles of all types in accordance with the rules for the transportation of goods in force for this type of transport.

8.3 Canned food packaged in glass packaging must be protected from direct sunlight during storage.

8.4 The shelf life of canned food is set by the manufacturer (recommended expiration dates during which canned food maintains its quality are given in Appendix B).

Consumer and transport packaging

A.1 Canned food is packaged:

In glass jars with a capacity of no more than 3.0 dm 4 according to GOST 5717.2:

Metal varnished banhas with double lache or enamel coating in accordance with GOST 5981 with a capacity of no more than 3.0 dm 3:

Packaging made of polymer and combined materials with a capacity of no more than 3.0 dm 4.

A.2 Glass jars of type I are sealed with metal lids for industrial use, glass jars of type III are sealed with lids for pasteurized or sterilized products in accordance with GOST 25749.

Packaging made of polymer and combined materials is sealed by thermally sealing the seam. thermal sealing and various closures.

Storage conditions and shelf life of canned food

B.1 Canned food is stored in dry, well-ventilated areas, protected from direct sunlight, at a temperature from O "C to 25 ° C and a relative humidity of no more than 75%.

In glass packaging:

from melons - no more than 12 months. from fruits - no more than 36 months:

Metal packaging:

from stone fruits and uncolored berries - no more than 12 months. from melons - no more than 12 months. from other fruits - no more than Sv month;

In packaging made of polymer and combined materials - no more than 12 months.

bibliography

TR CU 021/2011 Technical Regulations of the Customs Union “On the safety of food products”

TR CU 029/2012 Technical Regulations of the Customs Union “Food safety requirements for

bonus. flavorings and technological aids"

TR CU 005/2011 Technical Regulations of the Customs Union “On Packaging Safety”

TR CU 022/2011 Technical Regulations of the Customs Union “Food products in terms of their branding”

UDC 664.853.54:006.354 MKS 67.080.10

Key words: canned food, fruit in syrup, one-component. multi-component

Editor LL. Shtendel Corrector I.A. Queen Computer layout D.M. Kulchitsky

Submitted for publication on 02/08/2016. Format 60x84"/".

Uel. oven l. 1.40. Circulation 50 copies. Zach. 4311.

Prepared based on the electronic version provided by the developer of the standard

FSUE "STANDARTINFORM"

123995 Moscow. Grenade Lane.. 4.

In the Russian Federation, GOST R 53959-2010 “Processed products of fruits, vegetables and vegetables-6oe” is in force; J"naKOBKa; 2 a£Kvjgo8Ka; jgaHcnogTiigoBaj"2ejjjcgaHeHi4e"^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

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Stone fruits - whole with or without stones, or halves, or quarters, segments, cubes (peeled and "or unpeeled):

Pome fruits - whole (for small-fruited ones). halves, quarters, segments. cubes, slices, peeled from the seed nest, with skin and/or without skin:

Berries - whole, without ridges, sepals and stalks:

Melons - pieces, slices and cubes, peeled and internal films removed:

Citrus and tropical fruits - slices, pieces, cubes:

Pomegranates are grains without internal films.

Fruits are uniform in size, without mechanical damage or wormholes. not overcooked, not cracked, well retained their shape.

Allowed:

The presence of fruits, uneven in size, insufficiently peeled - no more than 10%:

with cracked but not peeled skin - no more than 10%

Transparent or slightly opalescent, without foreign impurities.

Allowed:

The presence of suspended particles of fruit pulp that do not cause clouding:

For canned tangerines - slight clouding of the syrup:

For canned chokeberries - a slight colloidal (non-compacted) sediment

In the Russian Federation, GOST R 54688-2011 “Fresh pineapples. Technical conditions".

"In the Russian Federation, GOST R 51603-2000 “Fresh bananas. Technical conditions” is in force.

*** In the Russian Federation, GOST R 54696-2011 (UNECE FFV-57:2010) “Fresh blueberries and blueberries” is in force. Technical conditions".

* 4 In the Russian Federation, GOST R 53596-2009 (UNECE FFV-14:2004) “Citrus fruits for fresh consumption. Technical conditions".

5 In the Russian Federation, GOST R 54691-2011 (UNECE FFV-57:2010) “Fresh raspberries and blackberries. Technical conditions".

*® In the Russian Federation, GOST R 55870-2013 (UNECE FFV-17:2010) “Fresh figs” is in force. Technical conditions".

In the Russian Federation, GOST R 53596-2009 (UNECE FFV-14:2004) “Citrus fruits for fresh consumption. Technical conditions".

In the Russian Federation, GOST R 54691-2011 (UNECE FFV-57:2010) “Fresh raspberries and blackberries. Technical conditions".

"In the Russian Federation, GOST R 54694-2011 (UNECE FFV-45:2010) “Fresh mango fruits. Technical conditions” is in force.

*" In the Russian Federation, GOST R 52060-2003 “Starch syrup. General technical conditions” is in force.

In the Russian Federation, GOST R 54698-2011 “Red and white fresh currants” is in force. Technical conditions".

In the Russian Federation, GOST R 55726-2013 “Fresh feijoa. Technical conditions".

**’ In the Russian Federation, GOST R 54696-2011 (UNECE FFV-57:2010) “Fresh blueberries and blueberries” is in force. Technical conditions".

In the Russian Federation, GOST R 53956-2010 “Frozen fruits. General technical conditions".

Answer from Yinsha[guru]
Capers (or capers) are the unopened flower buds of the caper plant (Capparis spinosa). They are consumed pickled or canned in vinegar and salt. Capers are used in many dishes, sometimes by first soaking them in a bowl of water or scalding them to remove excess salt. Their taste can be compared to mustard or black pepper. By the way, capers have a strong aroma thanks to mustard oil, which appears when the plant stem is rubbed. Instead of capers, sometimes unripe green ovaries of nasturtium fruits are also used in pickled form. Ripe fruits of the caper bush are also consumed raw. They are pod-shaped berries with reddish flesh. They contain about 18 percent of proteins, the seeds contain up to 30 percent oil, and the buds contain about 0.32 percent rutin.
Capers are an important part of the pantheon of classic Mediterranean flavors that includes olives, rocket salad, anchovies and artichokes.
Capers are believed to help reduce flatulence and have an anti-rheumatic effect.

Answer from Elena Belova[guru]
Look on Google, it's called nutritional value

Answer from Levan Ismailov[newbie]
oooooh

Answer from Yatyanochka[guru]
Prickly capers
Spreading. The homeland of capers is Asia. They were used for cooking back in ancient Greece. The best varieties They come to the market mainly from Spain, Italy, France, Algeria and the countries of the Balkan Peninsula.
Characteristic. Capers are the flower buds of Capperis spinosa. The plant is a small shrub, about 1 m high. Flower buds are collected in April-May, then they are sorted, dried in the shade and placed in salt or a mixture of salt and vegetable oil for 3 months. After this treatment, they acquire a dark green color and are reduced to the size of a pea.
Chemical composition. The main active ingredient is glycoside rutin.
Action. Opinions differ about the effect of capers on the human body: even in ancient times, doctors spoke about the dangers of capers (they cause the urge to vomit), but some note them beneficial influence to lower blood pressure.
Application. The taste of capers is sour-salty, slightly spicy, and depending on the preparation, it can be tart. Capers are used in ground form, mixed with other spices and salt or separately.
Suitable for preparing marinades, cold sauces and appetizers, mayonnaise, fish and meat salads, anchovies, cold beef and poultry.
Capers are considered an integral part of hot white sauces for fish and meat, tomato dishes and herring salads; in addition, some people like capers crushed with salt and black pepper and cheese.

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Canned capers - how to fill out a declaration according to the technical regulations of the Customs Union

Canned capers are subject to mandatory declaration for compliance with the technical regulations of the Customs Union. You can obtain a declaration and other supporting documents by contacting our company’s specialists for help.

What document is required for canned capers?

Technical regulations of the Customs Union

The Declaration of Conformity for canned capers confirms compliance with technical regulations:

TR CU 021/2011 “On food safety”

Deadlines for receiving the declaration

One working day (subject to prompt approval of the layout by you)

How long does it take to file a declaration?

Typically the declaration is issued for one, three or five years.

Package of documents for obtaining a declaration

During the process of completing the declaration, you will be required to provide the following electronically:

Certificates OGRN, TIN
List of products
Organization details

Registration of declaration

All declarations must undergo a registration procedure. Confirmation of registration is the presence of a declaration in the public register on the website fsa.gov.ru.

Additionally, you can issue

Also, with our help, you can issue a GOST R Voluntary Certificate for canned capers and develop Technical Specifications.

Nutritional value and chemical composition

There are about 300 species of caper, but only the prickly caper is used for food. Capers are not consumed raw, but only pickled and canned. The buds are collected by hand, also picking off the smallest ones, which are considered elite, and placed in the shade so that they wilt and do not dry out. Boiling water with salt, in which capers are placed for 3 months, helps preserve color and density. The marinade is changed periodically and then preserved. After 3 months, canned capers are ready to eat. They contain vitamins B1, B2, B5, B9, B12, E, C, H, PP, and the chemical composition includes calcium, magnesium, potassium, zinc, copper, selenium, manganese, iodine, iron, sodium, phosphorus, etc.

100g of canned capers contains:

Proteins – 2.4.
Fats – 0.9.
Carbohydrates – 1.7.
Kcal – 24.

Capers have a bouquet of spicy, salty, sour, bitter, tart flavors, so it is difficult to compare them with anything.

Useful properties and contraindications for use

Capers are an extraordinary seasoning, but not only that. They are a cure (calorifier) for many diseases, namely:

Consumption of buds helps strengthen the heart, and also as an analgesic and anti-allergenic agent.
The product promotes wound healing, participates in metabolic processes, and normalizes the level of good cholesterol in the blood.
Ascorbic acid and the spices contained in capers help strengthen the immune system and improve brain function.
B vitamins have a positive effect on nervous system, fiber helps cleanse the intestines.
Nutritionists recommend consuming capers for anemia and illness thyroid gland.
ethnoscience uses decoctions of bark and roots to heal wounds, etc.

Harm:

Capers should be consumed in moderation, since excessive consumption can lead to flatulence and nausea.
Pregnant women and people with low blood pressure should not eat capers.

Characteristics and use of canned capers

Capers have a salty, sour and tangy flavor, along with notes of wasabi or mustard and tartness. Canned capers are combined with fish, poultry, pasta and vegetables. They are used in the preparation of mayonnaise, marinades and homemade dressings; they add a special taste to tomatoes, cheese, butter, smoked and salted fish. In our country, it is sometimes difficult to purchase this product, so resourceful housewives use nasturtium for these purposes, which serves as an alternative to expensive seasoning.

When buying canned capers, pay attention to the marinade, which should not be cloudy, and the buds should hold their shape well and be whole. Capers should be removed as needed and the rest kept in a jar. They are stored for 9 months.

Capers are used in cooking to prepare various sauces for fish and poultry. They often replace pickled cucumbers in specialty salads, including the well-known Olivier salad, solyanka, etc.

When using capers, they should be soaked in soda to remove excess salt. Often, capers are not used whole, but are ground with herbs before adding to dishes.

Read also:

Cooking with Canned Capers

It is impossible to list all the ways to prepare dishes using capers. Here are some of them, described below, which are served in restaurants and are in demand among visitors.

French Tepenade Sauce.

Ingredients:

10g anchovies;
0.5 teaspoon capers;
1 tablespoon olive oil;
1 clove of garlic;
40g pitted olives;

Preparation:

Blend the olives, capers, garlic, anchovies and butter in a blender, place in a container and cool in the refrigerator.
Serve spread on toasted croutons.

Tuna salad.