How to find guests for the production of dumplings. Technological instruction (TI) for the production of frozen dumplings (appendix to TU)

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

GOST is too tough?

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

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

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

Pelmeni on a diet

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

Unstable Raw Material

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

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

And the mutton lay nearby

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

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

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

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

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

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

Phosphates declared war

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

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

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

You can buy!

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

According to the presence of salt, all tested samples comply with the GOST standards, which allow it to be no more than 1.7 g per 100 g of product. But in terms of the ratio of the mass fraction of minced meat to the mass of the semi-finished product, only Bambushki dumplings fully meet the requirements of the new state standard. Quite a bit did not reach the state standard for dumplings "Domashniye" TM "Appetitno all year round” (private brand of the Karusel trading network). This sample fully corresponded to the information on the composition on the package, however, the filling in the semi-finished product turned out to be only 44.9% (the norm according to GOST is 50%).

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

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

Word to the expert

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

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

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

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

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

Service description

Frozen dumplings, specifications. What is TU and GOST for dumplings?

Specifications for dumplings- this is a regulatory document that contains the main characteristics of the product and the requirements for these products, such as: quality control parameters, description of production processes, transportation, subsequent disposal, and so on. GOST (dumplings specifications) is indicated by the following name - "Frozen semi-finished products in dough with meat and meat-containing minced meat", or GOST 33394 2015. Frozen dumplings - specifications have a wide scope. They apply to such semi-finished products in the test as dumplings, manti, ravioli, khinkali, samsa, chebureks, poses, chuchpara, strudel, lamaggio (and so on).

Characteristics and features of the production of dumplings and other semi-finished meat products from dough

The semi-finished products referred to in this article are produced in accordance with GOST “Frozen dumplings”. Specifications are also guided by this State Standard. Pelmeni are made by hand or machine. These semi-finished products are produced from unleavened dough, stuffing from meat or meat-containing minced meat. They are put into circulation frozen. Products are ready for use after heat treatment. Frozen dumplings and other types of these semi-finished products include more than a hundred items and various recipes. In this regard, there is a need to develop or obtain both general and individual specifications for these products. TU for dumplings and others food products must fully comply with the established Russian and international requirements for design and content. This is done to ensure that the manufactured product meets all the rules and requirements for safety and quality provided for by the legislation of the Russian Federation and international standards.

Development of specifications for dumplings

It is quite difficult to develop specifications on your own. Also, be prepared for the fact that this process will take you a lot of time. To achieve the effectiveness of this process, you will need to carefully consider all stages of production, take into account the specifics and characteristics of the product. Therefore, we recommend that you immediately entrust this issue to professionals, such as the Astels consulting company. Astels LLC offers its assistance in writing and registering technical specifications for dumplings, as well as for other products. We will do everything professionally, on time and at an affordable cost! The price for our services is formed based on the complexity of the order and the specifics of production. Astels LLC will tell you how to create favorable conditions for increasing profits and increasing demand for your products.

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

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

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

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

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

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

Recipes for dumplings according to the old canceled GOST

RUSSIAN dumplings were made according to three recipes. Differences in the use of quality raw materials. Best Recipe Russian dumplings №3. It used premium beef.

SIBERIAN dumplings. This recipe was conceived specifically for the inhabitants of Siberia and the North, where cold winters prevail, so a more high-calorie diet was required. Calorie content was achieved by using more fatty meat.

BEEF dumplings in the composition of the filling, the dominant amount of beef meat is implied, but in order for the filling to acquire a soft juicy texture when cooking dumplings, it is necessary to use fatty meat.

PORK dumplings Made from minced lean pork. Such minced meat is self-sufficient for the formation of the taste of dumplings and the integrity of the filling form.

IRKUTSK dumplings made for residents of cold regions. The recipe has more fat, which gives calories to the product.

CAPITAL dumplings. it classic recipe, which is used by many even now, when 2 parts of pork are added to 1 part of beef.

Kuban dumplings. These are the only dumplings in the old days that used poultry meat and more pork than beef. And this is not surprising: earlier, beef production in the southern parts of our country was poorly developed.

SNACK dumplings this is almost an analogue of modern products, in which not meat is used as raw meat, but at best offal. Then they were cheap and tasty, and there was nothing wrong with that. Dumplings were designed for a wide range of people in all the outbacks of our country.

PEASANT dumplings this is an economy version of a food product "diluted" with cabbage and low-quality pork, which reduced the cost of dumplings.

MEAT AND POTATO dumplings- this is the firstborn among the early fast food.

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

GOSTs for food products: the quality of dumplings

Canceled two the most important GOST: GOST R 52675-2006 (Semi-finished products meat and meat-containing. General technical conditions) and GOST R 51187-98 (Semi-finished minced meat, dumplings, minced meat for baby food).

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

Class A - not less than 72%

Class B - not less than 55%

Class B - at least 45%.

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

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

A - c mass fraction muscle tissue in the filling recipe from 80%

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

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

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

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

This GOST also turned out to be “inconvenient” due to the mandatory use of natural meat in the manufacture of semi-finished products, although it did not say about the quality of the raw materials, only: “the raw materials must comply with the requirements established in the document in accordance with which it is manufactured.”

Recipes for dumplings according to the new GOST

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

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

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

Now it is allowed to add to minced meat:

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

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

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

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

poultry meat

Dried and frozen onions

Antioxidants E300, E301, E306, E392.

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

As a result, today we have:

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

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

Lack of production of dietary semi-finished products

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

Annex A (informative). Nutrition information for 100 g dumplings* Appendix B (informative). Information about the composition of dumplings

Interstate standard GOST 33394-2015
"Dumplings frozen. Specifications"
(put into effect by order Federal Agency for Technical Regulation and Metrology dated November 24, 2015 N 1950-st)

Frozen dumplings. Specifications

Introduced for the first time

Foreword

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

About the standard

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

2 Introduced by the Federal Agency for Technical Regulation and Metrology

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

Short country name MK (ISO 3166) 004-97		Abbreviated name of the national standards body
Belarus Kyrgyzstan		Ministry of Economy of the Republic of Armenia State Standard of the Republic of Belarus Kyrgyzstandart Rosstandart

* When used in "Eastern" dumplings.

table 2

Name of indicator
	"Russians"		"Siberian"		"Canteens"		"Traditional"		"Homemade"
Appearance	Dumplings not stuck together, not deformed. have the shape of a semicircle, circle, square, rectangle or arbitrary shape. The edges are well sealed, the stuffing does not protrude, the surface is dry. The color of the shell of the dough is white with a cream or yellowish tint.
Sectional view	Stuffing in a test shell, having the appearance of a homogeneous, evenly mixed mass of raw meat with inclusions of chopped onion, garlic. The color of the filling is from light gray to brown
Smell and taste	Boiled dumplings must have pleasant taste and aroma characteristic of this type of product, minced meat is juicy, moderately salty, with the aroma of onions, garlic and spices, without foreign taste and smell
	St. 40.0 to 60.0 incl.
Weight of one dumpling, g	3.0 to 25.0
Thickness of a test cover of a pelmeni, mm. no more
	Not standardized
Without the use of food phosphates;
Mass fraction of protein in the product/in the filling, %, not less than
Mass fraction of fat in the product / in the filling,%, no more
* In "Traditional" dumplings. ** Used as a flour treatment agent (dough production).

Table 3

Name of indicator	Characteristics and norm for dumplings
	"Lamb"		"Hunting"				"Ural"	"Sabantuy"
Appearance	Dumplings are not sticky, not deformed, have the shape of a semicircle, circle, square, rectangle or arbitrary shape. The edges are well sealed, the stuffing does not protrude, the surface is dry. The color of the shell of the dough is white with a cream or yellowish tint.
Sectional view	Stuffing in a test shell, having the form of a homogeneous, evenly mixed mass of raw meat with inclusions of chopped onion, garlic, herbs. The color of the filling is from light gray to brown
Smell and taste	Boiled dumplings should have a pleasant taste and aroma characteristic of this type of product, minced meat is juicy, moderately salty, with the aroma of onions, garlic, herbs and spices, without foreign taste and smell
Mass fraction of muscle tissue in the filling recipe, %	St. 40.0 to 60.0 incl.
Weight of one dumpling, g	3.0 to 25.0
Temperature in the thickness of the product, °С, not higher
Dumpling test shell thickness, mm, no more
Thickness of the test shell in the places of embedding, mm	Not standardized
Mass fraction of minced meat to the mass of dumplings, %, not less than
Mass fraction table salt, %, no more
Mass fraction of total phosphorus (in terms of),%, not more than:
Without the use of food phosphates:
When using food phosphates ***
Mass fraction of protein in the product/in the filling, %, not less than
Mass fraction of fat in the product / in the filling,%, no more
pork fat; Durum wheat flour for pasta according to GOST 12307, GOST 31463, first grade; Frozen onion; Dried fried onions; Frozen crushed garlic; Garlic, preserved with table salt; Dried greens; drinking water; Edible table salt according to GOST 13830, boiled-out or rock salt, garden salt, self-planting salt, grinding N 0, N 1 and N 2, not lower than the first grade: Skimmed milk powder according to GOST 10970; Food chicken eggs according to GOST 27583, GOST 31654 ; Nutritional supplements: flour treatment substances intended to improve the baking quality or color of flour (dough) in accordance with ; antioxidants: E300, E301, E306, E392, green tea extract. 4.4.2 It is allowed to use similar raw materials in terms of quality and safety and satisfying the requirements set forth in 4.3.1. 4.4.3 Used in the production of dumplings: Raw materials of animal origin are subject to veterinary and sanitary examination and must comply with the requirements, and, as well as the requirements established in the territory of the state that adopted the standard; Drinking water, in terms of safety indicators, must comply with the requirements established by regulatory legal acts in force on the territory of the state that adopted the standard; Other raw materials (ingredients) must comply with the requirements and, as well as the requirements established in the territory of the state that adopted the standard. 4.4.4 It is not allowed to use: Meat of bulls, boars, rams; Raw meat frozen more than once; Meat raw materials in a frozen state with an expiration date: for beef - more than 6 months. for pork, lamb, raw fat - more than 3 months, for poultry meat - more than 1 month, Meat raw materials that have noticeably changed color on the surface; Pork (including bacon) with signs of oxidative deterioration of adipose tissue (yellowing, salting, rancidity): Raw fat contaminated, discolored, with foreign smell. 4.5 Marking 4.5.1 Labeling of consumer packaging - according to, or regulatory legal acts in force in the territory of the state that adopted the standard, indicating the following additional information: Nutrition information for 100 g dumplings (given in Appendix A); Information about the composition of dumplings (given in Annex B). An example of marking dumplings - Meat semi-finished product frozen in dough. Pelmeni "Elite", category B. When marking dumplings, it is allowed to indicate information about the composition of the dough and minced meat separately. 4.5.2 Marking of the transport packaging - according to, or regulatory legal acts in force in the territory of the state that adopted the standard, GOST 14192 with the application of handling signs: "Temperature limitation" and "Perishable cargo". 4.6 Packaging 4.6.1 Consumer and transport packaging, packaging materials and fasteners must comply with the requirements or regulatory legal acts in force in the territory of the state that adopted the standard, ensure the safety and quality of dumplings during transportation and storage throughout the entire shelf life. 4.6.2 Pelmeni are produced by weight or packaged with a net weight of 250.0 to 1000.0 g in the following consumer packaging: Packs of cardboard GOST 12303, which are glued or stitched together with steel wire; Polymer film bags GOST 10354 or other film materials that are fastened by heat sealing, aluminum staples, polyethylene tape with an adhesive layer along GOST 20477 or in other ways that ensure the safety of the product;