Sausage and hot dogs on my desk are rare. I'm afraid of. Many years ago he met with a man who talked about his work at the meat factory. Rotten carcasses, rats on a conveyor belt, smell, etc. He says himself after this work has stopped. And the last burnt bridge on the way sausages on my desk was a book by Eric Shlessara "Fast Food Nation." I, chronic sosikofobu was very pleased to be invited into the inner sanctum of sausages and see from birth.
(39 photos)
We started our tour with the cleaning.
1. First, disinfection of hands
2. Then my right again.
3. Once again, disinfection of hands and feet. Now you can shop at.
4. And next door, we saw it - meat. Throughout the meat. And people scurry. Once again, the meat. I looked. Then listened to him. Still, there must be doing something unpleasant. But no. Clean and not nauseating. No abrupt and repulsive odors. There is acceptance of raw materials and shop is deboned, zhilovki, cutting. It seemed to me to work cutting women only. And indeed most of the production.
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9. And we began to move through the halls of hasty production. The next step was the ambassador. We are asked not to disperse and not get lost. But it's not easy. That's about us woman who reveals the bag of a powder. At home, I saw on the web site address increasing powder: http://www.almi.at/
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11. The "Ambassador" clean. On the floor are signed by the metal containers of meat: pork aromatic, muscat nut, etc. The room is colder than in the cutting shop.
12. Compilation of meat. To be honest, the site was hard to keep track of, from a stage to which we crossed, and was not always clear where to look. One in the room on the floor with a capacity of multi-colored meat of different consistencies. Quick run through on, because cold.
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14. Future sausage?
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16. And here is the future sosisochki.
17. And here is the "mixer" where stuffing mix and add in a supplement. We particularly emphasized the purity of the mixer. He really was perfectly clean. The rest was a process of preparing meat. First he stirred all this pink. Then it is poured something, again stirred, drained.
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21. And now we are in the next shop - forming a meat wrapper. There are hanging everywhere familiar sausage. Many women fasuet stuffing wrapped and hanging out. People running around everywhere. Noisy and vain.
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30. In the next room quietly. Almost no one. Heat and specific smell. Not nasty. There are chambers where sosiki sausage and smoked.
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34. Some "clean up" after smoking.
35. Going into the next room, we felt the cold. Empty space and hundreds of hot dogs and sausages hang up and cool down to the desired temperature. Already looks very appetizing.
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37. Once again, the frost. Two rooms are busy packing. People in warm clothes ready packed sausages and paste the expiration date.
38. I always wondered what determines the shelf life of products. It turns out that the manufacturer does not, all designed long ago. And products are sent for confirmation already calculated expiration date, which it should perelezhat at least twice.
39. I always wondered what determines the shelf life of products. It turns out that the manufacturer does not, all designed long ago. And products are sent for confirmation already calculated expiration date, which it should perelezhat at least twice. Sticker expiration date.
40. Along the way, tell us about the equipment that is controlled directly from Germany. Next, we gathered in the office of chief technology officer and began asking questions. I'm trying to figure out how to choose a sausage. But never got a clear answer. In Twitter, I was asked to learn about additives in meat. He asked. Assured that the only uses permitted additives are safe for human health. In general, it all depends on the amount and concentration. The water is lethal, as I recall, at 7 liters at a time. Sol, I think, 15 or 25 grams at a time. So, in reasonable doses are safe. I decided to believe. We particularly noted that the FC does not take back for recycling expired products. This fact alarmed me not weak. Call those who take back to us, of course, to want to. But for me, and it was bad news. I also said that if buy meat products, try to choose the one where in the smaller supplements. What do I easily parried a tiny shelf life of products and dishonesty are not the manufacturer specifies all of the product. We talked about the quality of meat. I asked the question that needs to be done to make their products even better. And I said - buy meat in Russia. Technologist, speaking of the difference in quality of Russian and imported meats, compared it to cars: "The same as the difference between the Russian automotive industry and foreign cars." I think this is a comprehensive response. Told about the plans to create his farm.
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