About the sausage in the USSR

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Про колбасу в СССР

Witness the Soviet Paradise (TM) very much like to talk about the outstanding quality of Soviet products and in particular sausages.

The majority uses their memories (obviously from an alternate universe), but there are those that try to use “historical sources”.

Specifically, one of the most ridiculous representatives of ihistorian – did a series of posts (you can find it in LJ tag “sausage”), where he leads the scans from the directory of recipes, workshops and other information from official sources.

He thinks that by telling your Pepsi generation (as he puts it) about 200 varieties of Soviet sausages, supposedly only produced from quality meat and natural foods – it type destroys patterns and debunks the myths.

However, he asks the pathetic and rhetorically:

Today we will learn the composition and technological requirements for the production of cooked sausages of the Soviet. Added to the sausage water and ice, pork skin, soy fillers, crushed bones, preservatives, toilet paper and the blood of repressed dissidents?

Further results of the scans from the directory of recipes already in 1960 (???), but when talking about consumption, is negligible sumnyashesya uses statistics from 1990, from which it follows that the sausage was made and eaten, then no less than now.
Well over 30 years and the recipe could change, due to the increased production?

Apparently the calculation that the “Pepsi generation” will not notice this marvelous juggling and think that in the USSR the sausage was not available in a smaller quantity and variety, than now, but this was not the example better. For more convincing this fellow bans right and left those in the comments tries to bring contrary evidence.

There are also his colleagues in mind, that often recall that before the sausage was tastier and healthier because it was done according to GOST (said with a gasp) of fresh meat, not like now, from soy and waste.

OK, and let’s finally see this magical Soviet GOST.
Specifically, GOST 23670-79 Sausages, sausages and sausages, meat loaves.
Technical specifications (with Changes 1-6 N)

Figure 79 refers to the year of its adoption. That is, according to this GOST was done almost all boiled sausages, frankfurters and wieners in the late Soviet Union. Very funny that ihistorian ignores this, in fact, a key document in the disclosure of the question, but at every step poses as a historian with knowledge of the relevant methods.

So, what ingredients might be officially and legally become part of the Soviet sausages, since ‘ 79?

First, as for meat – not sure there was fresh beef/pork/lamb.

The composition of sausages according to GOST we see such beautiful things as frozen Buffalo meat, Yak meat (allowed to replace up to 100%!!), by-products processed (beef and pig tongues and brains); dietary plasma (serum) blood, protein stabilizer (5%), bone residua, potato starch and wheat flour.

Protein stabilizer, for reference – is made from pig skin or veins and tendons, obtained by deboning and trimming of beef and pork, and beef from the lips. That is, roughly speaking, is to grind the cooked skin and tendons. Oops?

Secondly, with regard to chemicals (no preservatives, emulsifiers, etc) – GUEST, all this is also absolutely fine: sodium tripolyphosphate, sodium phosphate odnosemjannyj 2-water, sodium pyrophosphate translesanas. And askorbinki, sodium nitrite, sorbitol, and xylitol.

Thus, even brand Gostava Soviet sausage is completely legal and officially could be made of a thread of Indian frozen Buffalo meat, mixed with starch, flour and powder from pork skins and stuffed with emulsifiers, preservatives, sweeteners and dyes. Bon appetit.

It seems that no lover of the dead scoop does not bother to read this short informative document before you spread your nonsense about natural Gostevoy Soviet sausage.

Well, ihistorian Ko??? Added the same in the Soviet sausage all sorts of fillers, water, pork skins and chemicals. Welcome to the real world.

And there is still quite separate and quite unappetizing history – how well respected this is the GOST of the USSR!

The fact that the meat in the USSR was still a large deficit. And so it in commercial quantities was stealing directly from factories all involved, from workers to Directors. In return, of course, the plants increased the content in the sausage of the above low-quality substitutes in excess of. The plan, then the shaft they no cut.

Here’s a great article about it. Nicely, fans of the Soviet statistics, the Soviet fans of the guests and story-tellers about the Soviet abundance must read it until you’re blue and full enlightenment of the brain.

I will give the most revealing quote:

The new Minister of N. A. Shelokov, apparently, much amused by the amount of theft at the enterprises of meat and dairy industry, asked to summarize all the data and 13 February 1967 and sent to the Central Committee a note about the catastrophic state of Affairs with the theft of meat and meat products:

Available in the Ministry of public order of the USSR data show that the unfavorable situation with the preservation of socialist property in many meat processing companies in the country. There is systematically committed theft and abuse annually apply to the state considerable material damage. Only for the first 9 months of 1966 on the enterprises and organizations of dairy industry of the RSFSR, the Ukrainian, Kazakh, Georgian and Azerbaijani Soviet losses from the embezzlement, theft and shortages reached 1 million 765 thousand roubles. In 1966 only the police, some regions of the Russian Federation, the Ukrainian, Byelorussian, Kazakh, Latvian, Estonian and Lithuanian SSR exposed at meat processing plants around the thousands of groups of plunderers. Prosecuted more than 3 thousand people. They have caused damage to the state exceeds 500 thousand rubles. In addition, during the same period in the Kazakh, Ukrainian, Belarusian, Estonian SSR, Krasnodar and Stavropol security officers were detained at carrying out of the stolen companies of about 10 thousand people who have removed more than 75 tons of various meat products worth more than 150 thousand rubles.”
/”From the analysis of materials of criminal cases and detention, it is evident that the theft of meat products are not only ordinary workers, but some of the leaders of enterprises and organizations. Last year in the Estonian SSR for the theft of meat brought to justice 17 executives, including: the Director of Tallinn meat-packing plant Parkhomenko, accountant Kerman, senior technologist Sauga, master Ivchenko and others. Not isolated cases when heads of the enterprises are the organizers of the theft. In Kyzyl and Abakan meat for a long time operated a group of robbers, led by the Deputy Director of the Kyzyl plant Goncharov, who were involved in criminal activity 80 people. Criminals kidnapped the different material values for 45 thousand rubles.”/–/

Organized theft at meat become possible as a result of systematic education and the deliberate creation of huge unaccounted outputs of raw materials and products. In 1966, the excess output of meat products at the Tallinn plant amounted to 114 tons, Vologda — 116 tons, Vitebsk — 39 tons, Volkovysk — 58 tons; the cost of raw materials for the sausage factory Ostankino meat processing plant for the first 9 months of 1966 was 824 tons, four sausage factories of the Moscow meat-packing plant more than 1600 tons, the first on the sausage factory of the Leningrad meat-packing plant about 2 thousand tons”.
/–/ Excess surplus products formed as a result of applying obsolete norms of output of finished products, violations of formulation, storage conditions, production technology and elevated standards for the disposal of raw materials on natural losses. At the end of 1966, the police in Sverdlovsk region exposed a criminal group of 38 people, acting on. the factory and the number of trade enterprises. The accused had kidnapped and sold a variety of sausages for 27 thousand rubles. The investigation established that the source of this theft was excess unaccounted products formed as a result of using outdated norms. In the investigation of the theft on the Volkhov meat-packing plant in Leningrad region, the organizer of which was the plant Director Merkulov also proven that criminals are using outdated norms of output of finished products, stole meat at 8300 rubles.”

Something like that. This is the official party document. The shocking truth, yeah.

In addition, the network can find a lot of direct evidence from employees of most of these meat after a month of working there could not without disgust to look at the “Doctor” and sausages. For example, tell us that the meat came in frozen blocks in a cardboard box often didn’t bother to normally clean away the packaging and were thrown into the grinder directly with its remnants. Hence, apparently, went to the Soviet jokes about the sausage of toilet paper. Threw the moldy stuff, and climbed on the meat with dirty boots, and run grinder directly with neuspevshih to escape rats. Sobssno, it now happens in some places.

Still will not hold to remember the Soviet doctoral( 80-ies, Vladimir).

What I remember well – for some reason it quickly turned green, if you lie. Not korichnevie around the edges now, but it was green. And even I, a local, is just not loved. Only if Olivier for the New Year. Although the one that in Moscow I bought (Yes! we went to the sausage train) – I loved it, was delicious.

And one last remark. Any followingtwo sect sovkodrocherov that supposedly in co-op stores
(in the markets or in their Ust-disguise, any tables of orders) you can always buy different kinds of sausages and meat products, and that according to statistics, the consumption then was less than now, blah-blah – that’s such a bullshit break on such a simple fact that no corresponding photos of the meat counter in the late Soviet Union, they allow not. Or any documentary evidence. For example, a picture of the counter of the store, that there was at least a poor excuse of what we see in stores now. And Vice versa – the network has a bunch of Soviet pictures to prove otherwise. Not to mention, again, on the testimony of those who witnessed this fucked up and crazy.

I think we need to move the mind or memory, I see only this explanation is the fact when a person older than 40 in all seriousness claims that in the USSR with meat and meat products was not worse or even better than now.

Про колбасу в СССР
PS: Oh, and about the fantasies that are now in the sausage “meat”, “lousy”.
If we are talking about cooked – a lot of them, pure meat sausages, but there are even BETTER than for the Soviet GOST. It is only a question of price. For example, take “Doctor” Meat House Borodin. “Klin” is also excellent.

The funny thing is that sometimes pure beef sausages lose a blind tasting that easier. And I myself am convinced of this – bought several types of “doctor”. The most expensive and natural look – I did not like. But my cat (which I also harnessed for purity of experiment) – on the contrary, it chose. The way confirmed its toughness, a clever beast..
 
ADF No. 1
Then in the comments link came from chic http://crackjack00.livejournal.com/profile” target=”_self” rel=”nofollow”>Про колбасу в СССР

Straight to the point on the question of quality and taste Gostevoy Soviet sausage. Journal article Health from 89.
“How the sausage”. Specifically, I note that we are talking about the MOSCOW plant, one of the best. That happened then? All tin:

Some snippets:
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Daily on the Moscow meat-packing plant arrives 20 cars with raw materials. Carcasses, half-carcasses and frozen blocks. Strange rules of the contractual deliveries. If the buyer, that is the plant, received from a supplier, a bad raw, he has no right to abandon it. Yes, he calls the supplier, through arbitration, they discover’ relations, supplier pays a fine. And poor quality raw materials? The plant required to process it into sausage or other products…

That’s what I told the head of the single Moscow state inspection on quality of agricultural products and processed products L, I. Gordienko: “111 quarter of last year we checked 392,6 tons of raw materials, rejected 306. Constantly deliver a poor raw material with signs of damage, with verdigris surface, with yellowed adipose tissue, re-grading Voronezh, Penza, Belgorod, Krasnodar, Kursk agroindustrial complexes.”
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What is butcher block, I think few people know. For the experiment, take out of the freezer and the fridge is a piece of frozen meat, which is tightly stuck paper or cellophane. And try to pull out. How much time you take in hands a piece of ice? Likely to leave, let them thaw. And working no time for that, technology is not provided, and the unit weighs one kilogram. and 15-30. So they toss these frozen blocks.

Has been forced to freeze meat in blocks. But do the experts really that hard to “invent” another package? And yet very often the paper’ a label indicating the grade of meat stick, she lorazepams it firmly, the block is wrapped in cellophane, which creeps into the cracks of the meat — not to pull out. Why vendors may not pack the unit in a clean standard container, and send to the factory? It may be objected: but where to take it? Yes, it is a problem. But it should be solved, and urgently. Until then, until the meat blocks are fed to the plant in this form, none of us is immune from chewing sausages with paper, cellophane and others, not improving its taste and quality “additives”.
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Second. Frozen blocks is the cat in the bag. Sometimes they come in the higher grade, but when checking the higher is the first, first second. But all the raw materials entering the factory, not verified, and there is re-grading. And in favorite us Amateur could easily get the meat higher, and first grade. And to change the taste.

Ambassador of meat is now produced as follows: in forcemeat add salt solution and allowed to stand 6-12 hours. Time is also laid in the Guest. Somewhere it is aged, and where-that is reduced, that’s on the conscience of the enterprise. Used to be traditionally salted in pieces and aged for 5-7 days. Now you can salt do not allow any power plant, no plan. Here’s another reason for the change of taste of the sausage.

Finally, heat treatment. The temperature in the center of the loaf previously had the opportunity to 68°, and is now down to 72°. Raising the temperature and time of thermal treatment of sausages, we, on the one hand, prevent possible poisoning, and on the other, we lose the taste, flavor, smell.
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And if you care about the safety of sausages, the first thing we need to worry about the sanitary condition of the plant. It is terrifying. Everywhere puddles, mud, the ceiling in proteco. Over 55 years of existence, the plant never stopped for overhaul. All require a plan, plan, plan. And that. that plan must include a working shift for cleaning or Gosplan or the Ministry of trade of the USSR had not thought of. Most importantly — tons of sausages, produced daily, and God forbid at least a month to stop the plant to repair…

In order not to increase the temperature and cooking time of the sausages, the equipment should be washed very carefully, and not aunt Mary have to do it, as it is today, a qualified team of cleaners, equipped with special equipment and detergents. And while no crews, no equipment, no appropriate detergent, one is the saving of bleach on all occasions.
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“It’s always winter”— no wonder the joke of the manufacturers of sausages. True, we have not only in Moscow — everywhere there is a lack of transport with refrigerating equipment for the delivery of the sausages from the factory to the store. Winter frost helps, but in summer the temperature in the machine reaches during hot weather, 25-40”. And the valid terms of storage of sausages at a temperature not higher than 5-8″ for 72 hours — for higher grades, no longer than 48 hours for first and second grades.

While sausage will be delivered to the hot body shopping, which often not complied with the conditions of storage, will be three hours, and then all six, and sausage can be safely discarded if you don’t want to get poisoned. And sell after all…
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Here is the latest still adds spice – but really, all the products were working in a normal “Lawn” and “ZIL”, the van. Now refrigerators are even on passenger “heels” – in those days it was pure fiction. So in the summer the milk was often sour and brought already put in
there right on the shelf. And with sausage as well. So it is usually used in a good podarena. Otherwise, you could get poisoned. Here’s an interesting nuance.

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