How the sausage gets made?
Few people think about how and what is the sausage. But almost every one of us takes care that the product was in the refrigerator. And, maybe, in vain?..
It turns out that the sausage can be made from almost anything. This clever technology has long been invented in the West. It's very simple: take a 20-22 percent water, 12 percent of soybeans and added to the meat. Plus, of course, synthetic flavor and smell.
Experts say that with the help of the vaunted Western technology sausage can be produced almost out of toilet paper.
Sausages in a polymer shell contains:
45% – emulsion;
25% of soy protein;
15% – poultry meat;
7% – just meat;
5% – flour, starch.;
A 3% flavoring.
Sausages:
A 35% emulsion;
30% – soy protein;
15% – just meat;
10% – poultry meat;
A 5% flour/starch.
5% flavor additive.
Cooked sausage:
30% – poultry meat;
A 25% emulsion;
25% of soy protein;
10% – just meat;
8% flour/starch.
2% of flavorings.
Some explanations:
Emulsion – skin, offal, waste mesoprosodes – all crushed and reduced to the state of the light grey slurry.
Poultry – the origin of this product to the end could not figure out, since it comes into the warehouse in broad and flattened cartons of the type okorochkova, but the inside is solid briquettes greyish-pink.
Just the meat – the vast majority of English – piketirovanijah pork. This begs the question – where's ours?
Flour/starch, corn/potato flour and starch. Very often substandard.
Food additives – thickeners, the dye "taste of meat", preservatives, salt, sugar, pepper to taste.