Dumpling standard approved: three months shelf life for meat

Manufacturers will start making dumplings according to special rules. Rosstandart in the new GOST prescribed the formula for an ideal dish of dough and MEAT.

The document describes the main consumer properties of the correct dumplings. The new regulation complements the previously adopted one, which manufacturers also need to focus on. Judging by the changed rules, the ideal dumpling should correspond to the parameters of the golden ratio. No cracks, complete symmetry of the form. You can’t overdo it with the dough either: the maximum thickness is two mm. By the way, the old standard said that this does not apply to the sides. They can be of any thickness, there are no requirements here. After cooking, the dough should be elastic and uniform, without lumps and seals. The most important thing in GOST is the inner world of dumplings. There should not be anything extra in the filling. The correct product from the point of view of the state standard is without vegetable fats and soy, small particles of bones, as well as preservatives and antibiotics. GMO and carrageenan, which is used in the food industry as a stabilizer, cannot be added to the meat component either. Chemistry with dyes to add mince attractiveness, GOST also prohibits. 

Meat for dumplings is also not suitable for everyone. The male half of the herd - bulls, boars and rams - does not belong in the product. Old beef that has lain in the freezer for more than six months will also not become part of the GOST dumplings. For pork, the shelf life is three months, for poultry - only a month. The standard also prohibits turning frozen meat into minced meat.