What kind of sausage was popular in Soviet times and was it really so tasty?

People of the Soviet era love to be nostalgic about the past. It seems that God's dandelions have nothing more to do than to discuss, How delicious was it in the Union? Sausage boiled "Doctor's" and how well they lived then. You want to know who it is? The grandmas who always sit under your door.



It should be noted immediately: how wonderful was originally sausage boiled "Doctor", have the right to reason women aged at least 75 years. You see, recipes and technologies for the production of meat products strictly adhered until the '50s. And then began experiments to reduce its cost.



When in the USSR appeared sausage boiled "Doctor's"? In the 30s of the last century, the Bolsheviks began to build communism on the ruins left after the revolution, war and the defeat of the previous system. The party needed a manpower that the exhausted people could not provide. Required. refine Weakened by hunger and disease. There was an idea to create a high-quality product rich in proteins, which will contribute to the speedy recovery of the human body.



Creating a recipe dietary The leading technologists of the country and doctors worked. According to GOST, it consisted of the following ingredients: beef, pork, eggs, milk powder, sugar, salt, cardamom or nutmeg. To give the flesh a soft pink color, beet juice was added to the mince. And as a preservative used nitrate, which was then replaced with sodium nitrite.



In 1936, the Moscow Meat Processing Plant began to produce dietary sausage on new equipment imported from the United States. It was intended primarily. food for children and workers under treatment in hospitals and sanatoriums. Perhaps that is why it was given the name – boiled sausage “Doctor’s”.



Products of the capital combine standardized. The best and freshest raw materials were purchased for production, because they supplied food to the Party elite of the country. The approved retail price of “Doctor’s” sausage (2 rubles 30 kopecks) was lower than the cost of the product. This was done so that ordinary workers could afford it.



The meat delicacy became affordable for ordinary citizens, but was sold only in specialized stores, in which representatives of the nomenclature were served. Soon "Doctor's" sausage began to be produced throughout the Union. Although the taste of the products differed significantly, this did not prevent them from gaining wide popularity. commodityize.



GettyImages Soviet citizens went for meat delicacies and other food in the big cities. The metropolitan meat plant produced the most delicious products. Therefore, Moscow trains and trains could be recognized by the smell: there smelled of sausage. It became the subject of speculation and was resold exorbitantly in provincial markets.



Instagram In the 60s began to conduct experiments on Increasing livestock productivity. This affected the quality of the meat and affected the taste of the sausage: it could smell like chemistry and give chicken or even fish. Later in the mince began to add soy, blood preparations, starch or flour. 2% of the meat in the recipe was replaced with other ingredients.



The composition of the recipe gradually changed so much that only the name remained of the “Doctor’s” sausage. And with the collapse of the USSR about GOST 1936, unscrupulous manufacturers completely forgot. A lot has changed since then. The rich range in modern stores is impressive. Here you can find products of decent quality and "Doctor" boiled sausage, not inferior to the taste of the Soviet, only the price will be appropriate.