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What makes the sausage? (9 photos)
What consist sausages?
This question would seem silly if you gave him for, 50 years ago.
Now this question is very relevant.
Each time, cutting off a piece of sausage, and admiring his taste, you do not think that this is not the triumph of impeccable taste the food and chemical industry!
Meat sausages in modern filler rather than the main part of it.
Good sausage - a sausage, which in its composition only contains natural meat without the addition of starch, stabilizers, soy ingredients and flavorings. In the supermarket you will not find a sausage. After all, the product must have a sufficiently long shelf life that simply would not deteriorate in anticipation when his purchase. Therefore, in making the formulation preservatives. Yes, these preservatives are making strictly regulated, amount, as required by the regulations of the data foods. But think about it! What we eat preservatives and other chemicals in a supposedly harmless to health dose ?! Every day in our body receives these small doses.
Attention! Do not buy such meat products, including sausages and wieners. Remember that for children is ten times more harmful.
If you look at the composition of the sausages, the meat into them, virtually none. The main tragedy - that is there. Today there allows you to add all. When at home, you carve the meat and throwing veins, skin and other dog food, you should know all the bulk of sausages - the so-called milled and Cooked emulsion. And to give this stinking emulsion good taste and presentation in its composition included a tiny amount of meat and lots of soy protein flavor enhancers, gidrokolloydov, water-soluble dyes, and, of course, identical to natural flavorings. Bon Appetit! You eat dog food ... It's a business, and the main business profit.
Here is a sample of the polymer composition of the sausage casing:
45% - Emulsion (milled and boiled to the state of the light-gray porridge skin, bones, offal, waste myasoproizvodstva)
25% - soy protein (for reference, 70% of soy is GMO)
7% - meat
15% - poultry
8% - flour, starch, flavors and fragrances.
The composition of sausage is not better:
35% - the familiar emulsion
30% - soy protein
15% - meat
10% - poultry
Cooked sausage:
25% - Emulsion
25% - soy protein
10% - meat
30% - poultry
I believe that we are simply deceiving. If sausage made from starch, soybean and other additives, and it should be called, respectively, for example, soy loaf and sell it on the corresponding costs. Then the buyer will finally get the opportunity to choose between meat and vegetable ingredients.
This sausage must contain in its composition meat, bacon, bacon and spices (salt, pepper, nutmeg, etc.). By the way, in Soviet times, all the sausage produced strictly according to state standards. Then strictly followed so that the person eats, and our modern food business does not need.
Do you know where came the name of sausage "Doctor"? Legend has it that the recipe for the famous "Doctor" was created by the direct order of Stalin. Leader of the people believed that the Soviet people need a product that would increase its productivity. From here and send it to the title. It was believed that the amount of vitamins and minerals in the sausage accurately responds to the needs of the body.
The composition of the "Doctor's" sausage GOST:
25% - beef tendon removed the premium
70% - pork tendon removed bold
3% - eggs
2% - cow's milk (powdered or whole)
In the process of liberalization of food enterprises have the right to choose - or work on the state standards, or to develop their own specifications - technical conditions. Most of smoked sausages are still produced on the old Soviet guests, but at the cooked sausages are revised. Standards become more convenient for the producer. If the guest does not allow replace meat with vegetable ingredients, the TU - please.
Manufacturers sausages create their own specifications and its call their sausages are not "Doctor & quot ;, and" Doctor-new "or" Doctor's Suite. " And they can go to pawn whatever they want. But if they want to write "Doctor", then it should already produce only formula approved in the USSR.
Smoked sausages "Moscow" and "Servelat" must be carried out even by Soviet standards - GOST 16290-86. Consequently, according to the rules, today's "Moscow" contains 75% beef premium and 25 spinal bacon. And no impurities. "Servelat" - 25% premium beef, 25% lean pork, 50% of fatty pork or pork breast. Plus, add the salt, sodium nitrite, sugar, pepper, ground black or white and ground cardamom or nutmeg. By the way, the Soviet guests all painted in minute detail: what should be the color of meat, shell structure, the size of the stick, smell, taste, and even the size of the pieces of bacon.
But not infrequently produced sausage is not in accordance with the classic guests and specifications. In this case, we will chew a variety of supplements, powdered animal skins, soy, etc.
Photo: www.flickr.com
Text: www.otvet.mail.ru
Source:
This question would seem silly if you gave him for, 50 years ago.
Now this question is very relevant.
Each time, cutting off a piece of sausage, and admiring his taste, you do not think that this is not the triumph of impeccable taste the food and chemical industry!
Meat sausages in modern filler rather than the main part of it.
Good sausage - a sausage, which in its composition only contains natural meat without the addition of starch, stabilizers, soy ingredients and flavorings. In the supermarket you will not find a sausage. After all, the product must have a sufficiently long shelf life that simply would not deteriorate in anticipation when his purchase. Therefore, in making the formulation preservatives. Yes, these preservatives are making strictly regulated, amount, as required by the regulations of the data foods. But think about it! What we eat preservatives and other chemicals in a supposedly harmless to health dose ?! Every day in our body receives these small doses.
Attention! Do not buy such meat products, including sausages and wieners. Remember that for children is ten times more harmful.
If you look at the composition of the sausages, the meat into them, virtually none. The main tragedy - that is there. Today there allows you to add all. When at home, you carve the meat and throwing veins, skin and other dog food, you should know all the bulk of sausages - the so-called milled and Cooked emulsion. And to give this stinking emulsion good taste and presentation in its composition included a tiny amount of meat and lots of soy protein flavor enhancers, gidrokolloydov, water-soluble dyes, and, of course, identical to natural flavorings. Bon Appetit! You eat dog food ... It's a business, and the main business profit.
Here is a sample of the polymer composition of the sausage casing:
45% - Emulsion (milled and boiled to the state of the light-gray porridge skin, bones, offal, waste myasoproizvodstva)
25% - soy protein (for reference, 70% of soy is GMO)
7% - meat
15% - poultry
8% - flour, starch, flavors and fragrances.
The composition of sausage is not better:
35% - the familiar emulsion
30% - soy protein
15% - meat
10% - poultry
Cooked sausage:
25% - Emulsion
25% - soy protein
10% - meat
30% - poultry
I believe that we are simply deceiving. If sausage made from starch, soybean and other additives, and it should be called, respectively, for example, soy loaf and sell it on the corresponding costs. Then the buyer will finally get the opportunity to choose between meat and vegetable ingredients.
This sausage must contain in its composition meat, bacon, bacon and spices (salt, pepper, nutmeg, etc.). By the way, in Soviet times, all the sausage produced strictly according to state standards. Then strictly followed so that the person eats, and our modern food business does not need.
Do you know where came the name of sausage "Doctor"? Legend has it that the recipe for the famous "Doctor" was created by the direct order of Stalin. Leader of the people believed that the Soviet people need a product that would increase its productivity. From here and send it to the title. It was believed that the amount of vitamins and minerals in the sausage accurately responds to the needs of the body.
The composition of the "Doctor's" sausage GOST:
25% - beef tendon removed the premium
70% - pork tendon removed bold
3% - eggs
2% - cow's milk (powdered or whole)
In the process of liberalization of food enterprises have the right to choose - or work on the state standards, or to develop their own specifications - technical conditions. Most of smoked sausages are still produced on the old Soviet guests, but at the cooked sausages are revised. Standards become more convenient for the producer. If the guest does not allow replace meat with vegetable ingredients, the TU - please.
Manufacturers sausages create their own specifications and its call their sausages are not "Doctor & quot ;, and" Doctor-new "or" Doctor's Suite. " And they can go to pawn whatever they want. But if they want to write "Doctor", then it should already produce only formula approved in the USSR.
Smoked sausages "Moscow" and "Servelat" must be carried out even by Soviet standards - GOST 16290-86. Consequently, according to the rules, today's "Moscow" contains 75% beef premium and 25 spinal bacon. And no impurities. "Servelat" - 25% premium beef, 25% lean pork, 50% of fatty pork or pork breast. Plus, add the salt, sodium nitrite, sugar, pepper, ground black or white and ground cardamom or nutmeg. By the way, the Soviet guests all painted in minute detail: what should be the color of meat, shell structure, the size of the stick, smell, taste, and even the size of the pieces of bacon.
But not infrequently produced sausage is not in accordance with the classic guests and specifications. In this case, we will chew a variety of supplements, powdered animal skins, soy, etc.
Photo: www.flickr.com
Text: www.otvet.mail.ru
Source:
