The Moscow meat packing plant “Cherkozovsky” formed in the 1970s is one of the Russian leaders producing meat and sausage products today. Today we are going to visit the plant and see how they work.
Here the ingredients are mixed up. In several seconds they will also be mixed with starch, colouring agents and other additives. The author tried to know the secret ingredients of cheap sausage but was persistently asked to proceed to another shop. They say they use colouring agents because nobody buys grey sausage. So the redder sausage is the more colouring agents are in it.
We usually see them like this. Smoked sausage which is ready for packing which is done in an old-fashioned way.
In the next shop the situation is a bit better. They have some machines and four workers. So the packaging goes faster. The first worker puts the sausages on the conveyor, the second and the third put them into packages, the fourth place them into boxes.
The cut pieces of meat are put manually too. At that, there can be different number of pieces in one package: nine or five, for example.
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