[000:00:00;00] uh, use all this, but you already know, it’s gratifying to note that all negotiations, all projects go beyond the scope of sales and purchases of something, that is, we are moving to the next level - this is the exchange of technologies, assistance in finalizing technologies, assistance in what research, assistance in the development of new types of products, that is, we go a little further than sales, but we are already moving... precisely to the level of attracting investors to us, investing some of our own funds on chinese territory, new technologies and new approaches in general to conducting any commercial activities, i think this is gratifying to notice, and this is the main point of growth, which again will naturally lead to an increase in revenue from exports, everything else, and traditionally, as in the first question, in

the previous question we noted, this... close cooperation in the field of education, in the field of culture, in the field of tourism, here we are also, by the way, approaching, we are studying the mentality of the chinese tourist and determining what is more interesting to them and what approaches would be more comfortable for them when they come to relax or improve their health to our country, and to accommodate this, we are already slightly changing our holiday homes, our recreation centers. remove the hell of the garadian metusna, here are your punishments

and your strength. work in advance, so as to prepare for yourself, volition and stop the situation from hell, to the end, to show the situation, skin damage , poisoning from the birth. dzikaya, old-timer, svaya yelnya, belarus nathnyae,

we traditionally do it. we have been serving it on the holiday table since soviet times, although today many belarusians can afford it on weekdays. according to experts, on average a modern person eats about 13-15 kg of this product. someone claims that it is harmful and excludes it from the diet. moreover, one of its varieties was once developed specifically for the dietary table. i'm talking about sausage, of course, and i suggest we continue. half an hour, because in this topic science is nearby, my name is ekaterina beretskaya, hello, look in the program, what was the very first sausage made of, why did they decide to cook it at all, is there a lot of meat in the sausage, we will reveal the secrets of production in

our section, how it is made , developed a new line of boiled-forged servilata sausages. and why belarusian sausage is already a brand about quality control at all stages of production, you will find out very soon. the very first mention of sausage dates back to 500 bc; it was made in china, babylon and greece. let's look into the history of the issue. right now, meat in ancient times spoiled quickly, which is natural, no one knew that humanity would invent a refrigerator, in order to preserve the hunter’s prey, the ancient romans began to chop meat, be sure to salt and pepper,

stuff the cleaned intestines of animals with it and send it to the shade to dry, it is still unknown what people came up with... hanging this product over a fire, but this tradition, in fact, has been preserved to this day, only the ancient people did this primarily for the purpose of to ward off insects, and the pleasant smoked aroma... was a bonus; already in the middle ages , europeans developed their own traditions of sausage production. in the north they cooked raw sausages, drying them with smoke, in the south they dried them in the sun, and this is how basturba appeared. alone among the most successful in the sausage business were the germans and austrians. many people believe that it was from germany that sausage came to russia, but this is not so. the text of a birch bark letter found in veliky novgorod says that sausage. appeared in the life of the eastern slavs back in the 19th century. but as for the mass consumption of this product, this is already the 17th century, and indeed, sausage workshops in russia were opened by the germans at that time, but peter ii quite quickly became puzzled, as they would say

now, with the issue of import substitution. he invited specialists from germany to train his own, by the end of the 16th century, russians were making sausages of the highest quality. by the beginning of the century. more than 2,500 sausage factories and workshops operated in russia; they mainly specialized in cheese and smoked sausages. some also attribute the authorship of boiled sausage to the germans, but the doctoral invention of soviet technologists is definitely famous. the recipe was developed specifically for people with stomach problems. the ingredients included beef, pork, eggs, milk powder and spices. at the same time. amateur sausage also appeared, and it differed only in that it pieces of lard were added to it. today, the basic composition of belarusian-made sausages

has remained virtually unchanged since soviet times, which is why our guests, among other things, appreciate and love our products. but the technology of the equipment, of course, is now completely different, i propose right now for... having visited the meat processing plant, our film crew can confidently say that the common phrase in the composition of sausage meat in last place is nothing more than a myth. we make products from meat that we get from animals, we have animals, they undergo veterinary control, the doctor examines the animals, a decision is made on further slaughter, then the animals are sent for slaughter, we receive a processed product of beef or pork,

depending on the type of livestock, then the standard production cycle: the meat is prepared, cut, after which it goes through the process the so-called boning. well, then grinding the meat, which very soon will become sausage. our film crew was able to see how a new type of sausage is produced. our company’s specialists have developed a new line of boiled-smoked servilat sausages, hungarian servilat, kremlevsky servilat and nut-flavored servilat. in order for the raw material to ultimately turn into servilat, after grinding it in special equipment , it is sent for salting, then food ingredients and materials are prepared according to the recipe, minced meat is prepared using special vacuum cutters, which after this stage is sent to the casings. the next stage is sedimentation: holding meat products filled in casings in a suspended

state at certain temperatures air humidity, and then the future service awaits heat treatment in universal heat chambers. human hands are no longer needed here. the machine controls and regulates itself. well, finally the packaging, servilat has it in vacuum. this packaging allows you to extend the shelf life of the finished product to 45 days. sausages are packaged in rooms equipped with precise exhaust ventilation, and the air temperature should not exceed 6°. by the way, all production facilities are constantly washed and treated so that the products are of high quality and safe for consumer. at all stages. we carry out control, well, first of all, of course, this is veterinary control, we also have control, technologically, we have a large service of the chief technologist, which carries out control at all stages

of technological production, we also conduct laboratory tests, of course, meat in depending on the readings plus according to the laboratory production control scheme, we control the finished products according to the laboratory control scheme for compliance with the requirements of course regulatory documents according to which we manufacture products, as well as technical regulations of the eurasian economic union. to control the quality of products, there is a three-stage sanitary and hygienic control, so all premises are permanently in perfect order. incoming control of raw materials, which no longer allows defects to enter the workshop, as well as control during the production process, so that this system works smoothly; the enterprise has implemented a world-class management system. for ensuring the production of high-quality and safe products at the mass production plant have been implemented. international management systems,

namely the iso-9001 management system, the hasp system and the food safety management system and co-22.000. the functioning of the management system at the enterprise contributes to the production of products of stable quality and makes it possible to occupy a permanent niche both in the domestic market and abroad. naturally, this approach to work gives what is quite expected and even for belarusians already the usual high result. our enterprise is export-oriented and we supply products not only to the domestic market, but to the russian federation, uzbekistan, china , kazakhstan, we supply finished products to georgia, armenia, the meat processing plant produces boiled sausages, frankfurters, sausages, and we also produce semi-smoked sausages, raw smoked sausages, and meat products,

we have also developed a new sausage, liver sausage, home-baked, we also have pork products - lard on straw, lard with smoke, most of our products are products made from game meat, which means dj sbusnikoy, premier, hunting, gourmet, royal, and royal hunting, little belarusians can also find their delicacy among the products produced, at the enterprise there are children's sausages and children's boiled sausage, you are watching the science project nearby and here’s something else we’ll tell you about, when the composition has only meat in the first positions, how belarusian scientists develop sausage recipes, more taste and smell, the whole truth about food sausages additives. and what new varieties may soon

appear in our stores? belarusian doilitstva, which is important for your jumping and this is the time to learn and master. for belarus tree - such a material, like any masters of the magli, works easily and yawning and halounga façade, we respect here at the jumping ў look of the column with the completed karyn order. history of the creation of significant cultural aspects, i am horrified that they are building incorrectly, doing something incorrectly, if you look closely inside the temple, the right side of the church, it it's almost like it's not going well. dvarana is too weak to swim to pallet processes. and there the town hall was pure nonsense.

cultural-asvetnitskiy project architecture of belarus. classic town halls in belarusian towns and villages at 16, 17, navat 18 often contain elements of baroque architecture. the tiles contain mar shells and mara babies, which actually existed 40 miles ago. glyadzice on our tv channel. each of the heroes of the project. is doing important work. the chief custodian of funds is an earthly profession, very responsible. our team is working to collect and preserve materials about the past for the sake of the future. we will introduce you to people who have found their calling. i am the deputy director of the naliboksk republican landscape reserve. conservation is important to all of us as we all depend on the environment to provide us with food. water, health, quality of life, we suggest spending one day with

specialists to learn all about the intricacies of their work. welcome to our palace, the item comes here for a temporary preservation, then the question of its acceptance into the museum is constantly decided by the stock-purchasing commission, we turned it upside down on purpose, the age of the skull is about 20,000 years, at the shatyakov site, traces of a bear were visible there, we planned to go there. it’s rude to go on an excursion, but look at the tv channel belarus 24. i think no one will argue with the fact that our food products, including sausage, are already a brand and far beyond the borders of the country. it was possible to reach this level of quality

thanks, among other things, to science, the recipes that factories are operating, are being developed within the walls of the institute of meat and dairy industry, deputy director for research: our guest today is elena anatolyevna, hello, hello, let's talk to you about the technology for creating sausage, of course in a scientific sense, what is close to you, with where does the work even begin, i understand correctly, creating a recipe, the very first stage is the development and testing of the recipe, this is a very large and capacious stage of work, the component composition is selected, the raw materials are determined, its quality indicators are studied, it is determined how much of this component... raw materials must be put into the product in order to obtain a product of a given quality , because the product is developed for a specific target audience, and of course , for each target audience, there are different requirements for baby food - this is one thing, for for teenagers - this is different, for adults - this is third, for athletes, that is

, depending on what kind of product we are creating, we further study the relationships in the finished product, how they relate to each other. affects the nutritional value of the product, then there are a lot of experimental developments going on and the organoleptic properties of the finished product are checked, that is, we taste it, the microbiological qualities are looked at, the physical and chemical parameters are studied, only then the recipe is approved and further work continues, but it seems to me that it needs to be like this, the very actually a creative , creative person to come up with... a recipe, because, well, in my opinion, everything has already been invented before us, or not, yes, our consumer has saved enough, he wants there is always something new and tasty, so our employees try in every possible way to satisfy the needs and not go beyond the established standards, because we

are guided by a very large number of regulatory documents, on safety, on quality, all recipes are approved by the ministry of health, they are very clearly they monitor what is on store shelves, that is, everything that we have in stores, everything is approved by the ministry of health, of course, good, there is a recipe, yes, yes, it was approved, what is in our sausage definitely won’t, well, it won’t, you know, there’s a soviet-era myth about toilet paper, when, yes, it once was, but this of course won’t happen, somewhere in the sixties of the last century it was allowed... to be added to food products such as methylcellulose for stabilization, just to have a more beautiful density, and people decided that it was paper, well, there was a shortage at that time, so this is how it works. anatolyevna, i’m sure many people are concerned about the same

additives in sausages that are usually will definitely be written on the label, but probably closer to the end, the same, for example , monosodium glutamate, a flavor enhancer, in sausage it is often on the label, but for, against, it is possible, it is not possible, there is so much conflicting information and in general in principle , regarding these additives, taste, smell, color and so on, what can you say, as an expert? monosodium glutamate, this is e-621, is a generally harmless additive of natural origin, it was isolated in 1908 in japan from algae, it is an additive that enhances... the taste of our meat products, then our tongue receptors identify a flavoring additive as a protein marker, so it seems to us that this is a stronger protein product and monosodium glutamate is found in all natural products that contain protein,

in meat, in milk, in algae, that is, essentially, it’s just a natural additive that is added to... enhance the taste, it tastes better for us, that’s what the consumer wants, we add salt, without salt the product will be bland for us, the additive is added in very small quantities, its inclusion in the recipe is standardized, carried out research, monosodium glutamate has an ld-50 of six times less than table salt , that is, it’s a harmless additive, in general, what are these little things, when people look, i see at... and they say: oh, solid chemistry, nothing like that. e is a coded identification system for all additives approved for use in the food industry. this classification was introduced in europe in the 60s of the last century, so e. and

then comes the number. and in fact, if someone made an apple, would they write down what they would make this apple from? there was about 20esh. wow. yes, because pectins are very beneficial for the intestines, this is e-440. because vitamin c-ascorbic acid is e-300. malic acid - that is, this is our whole jar of cucumbers that we make, for example, we roll it up, this is acetic acid, e260, that is, we would write cucumbers, water and 260 on the label, well, this is a normal, ordinary product, so it’s not worth it to be scared of our little ones, this is just a classification, so that in any country in the world they can understand without translation what is contained in this product, well, even more, about standards, additives, and of course, quality control

of our sausages in our next story. we live our own lives, according to our own laws, with our own traditions, but why should someone interfere in the internal affairs of our country, they believed that... they could enslave russia, seize its resources, a huge market, huge natural wealth, and more they will live for 300-400 years, in order to drive a european into a multinational russian, you need to deprive him of the memory of what all his previous experiences led to, the cossacks in paris, but these are why the monuments need to be removed, because these are the conditions of a future war, today there are a huge number. people come to us from different countries, how much they fall in love with our native belarus, they leave with the kindest

thoughts about our country, so whoever wants to live and work, please, markov’s project is nothing personal, watch on the belarus tv channel 244 shows in which two worlds united , virtual game and real fights, they do not ask for the slightest mistakes to each other, the weakness of the opponent... their advantage. participants from four countries will have to test yourself for strength. when i stood on this platform, my legs and knees just started to shake. they will prove, not in words, but in deeds, who is the hero of our time? it was certainly scary from the first minute. i didn't expect my hands to hurt so much.

trial. come on higher, well, there’s a little bit left, well, crawl in, watch the hero project on our tv channel. control, control, and once again, control. this is exactly how one can describe the work of scientists within the walls of the laboratory of the institute of meat and dairy industry, academy of sciences. there's meat here checked according to all existing quality assessment criteria. requirements for raw materials are regulated in our country by technical regulations of the eurasian economic union, technical regulations twenty-one on the safety of food products, technical regulations thirty-four on the safety of meat and meat products, as well. a number of sanitary rules and regulations, which establish both the requirements for production processes and

the quality requirements for the safety of the food products that will be presented today in our stores the raw materials themselves, which are used for production in a variety of ways, are pork, beef, poultry, and even turkey meat, as well as rabbit meat. now in the republic we have a program for the development of sheep breeding, and the institute... is working towards - creating - a wide line of products from lamb, from lamb using lamb, so today these raw materials may not be entirely traditional for the republic today, but they are is actively involved in processing, and i think that in the near future there will be such an assortment we already have various types of canned food, various types of sausages, lamb products, we will see, here we have... in our stores. nowadays, beef cattle breeding is actively developing in the country. recent studies that were carried out at the institute of meat and dairy

industry of our academy of sciences confirmed that such raw materials have. quality, high biological value and can be used in baby food products. also, these raw materials are export-oriented, because they are considered elite, the quality of which is appreciated not only in our country. after all, our enterprises today have a great opportunity to select raw materials for various products, including functional products, because the task is to reduce the fat content in products, especially when it comes to dietary products, today we are also developing such products, developed by scientists and functional specialized food products, for this they model these raw materials, study their compatibility in terms of taste, product balance, that is, in this we don’t have any problems, but this also confirms that today in our stores you can see a wide range of high-quality meat products of various

types, these include sausages, canned food and products from both farm animal meat and poultry meat, both the range of such products and new types of products are only increasing, so today we can fully say that the republic has the opportunity to provide itself with high-quality, classy raw materials in order to expand the product lines for different directions, both products, say, general purpose, and specialized products and products for feeding children of various age groups. experts have extremely high requirements for meat, so the products produced in our factories are rightfully considered high quality, and you don’t have to worry about their safety. first of all, the meat must be fresh, it must have the smell, taste and color that is characteristic of good quality meat. and then, the meat is examined before it gets to this

enterprise or goes into production product or will end up in stores. in order for us to buy a piece of meat for preparing homemade products, it is examined according to microbiological indicators, this is, for example, the number of mesophilic, aerobic and facultative-anarobic microorganisms, bacteria of the e. coli group are also studied, that is, this is also strictly controlled, in addition to this, it is studied the presence of toxic elements, antibiotics, pesticides. more stringent requirements, of course, are imposed on baby food products, first of all, here, well, except safety indicators, such as microbiological indicators, the content of toxic elements, antibiotics, pesticides and other harmful substances, and the content of phosphorus is also controlled, here this is a very important indicator so that the enterprise can select these raw materials for the production of baby food products, i would like to note , that of course, we also

need to increase such raw materials so that we expand the range... of such products, because baby food products today an export-oriented product, it is of interest to the chinese today, and today we could expand the range, increase the volume of production of baby food products, and supply these products for export, and the fact that our products are exported just suggests that their quality is tested not only at the national level, at the same time, if we take the sale... of our products, that is , we sell freely on the world market, and this allows us to pass all control methods, that exist, in the world, that is, everything that works for us in accordance with those technological regulations that we have already approved and are checked at every stage,

if we take the approach itself, the beginning of control, that is, this is... first visual control, that is, we we select the raw materials that we use for further processing , accordingly, we look visually, if this raw material is suitable for this product, this is the raw material for the second product and , accordingly, we obtain a certain product in order to obtain exactly the quality recipe and meat products undergo quality control at every stage of their production. lena anatolyevna, as for raw materials, we have them domestically, we are an agricultural country, we produce a lot of milk and meat, including, we have self-sufficiency in meat - 134%, we have enough of our own meat, and for chicken 185, while in this percentage ratio : cattle meat is 6.6%,

pork is about 24 poultry 40%, that is... we have enough raw materials for our product to contain meat, it makes no sense to us add something else, and of course, but i can’t help but ask, in the process, probably now your specialists are getting creative again, coming up with something new, tell us what may have appeared not so long ago, whose requests have already been worked on with whom and according to whose