Fish without chemicals, but with manual packaging
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The oldest in the country capital enterprise "Belryba" engaged in processing sea fish almost 60 years. termares This year, the state-owned company produces not only the traditional smoked without additives, termares canned carp, but also new items to the World Hockey Championship.
The pride of the plant is the smokehouse shop, the last renovation 10 years ago. Smoked fish is a classical method - dymapavetranay mixture. Alder sawdust smoldering and smoke ventilators supplied to the chamber. termares Heavy resin thus remain in the flues. termares
Salted and prepared fish into the furnace termares for a period of from 12 hours to two days. Herring - more pilchards - less. The enterprise does not use dyes or other chemicals. "For example, the process of maturation termares of the fish we have going on for three days. In those manufacturers that accelerate it artificially ripening occurs at night, - explains the deputy director of the production company "Belryba" Tatiana termares Shinkareva. Do not add to the complex chemistry and bleaches and herring. Maturation process goes to acetic saline solution with added sugar and spices. So here are trying to maintain high standards of naturalness of the products. And it's not always like to trade that requires a long shelf life and zero temperature storage products on the shelves. It is understood that a large portion of the fish without preservatives in such conditions for a long time will not be stored. But capital enterprise is not going to give up their "natural", because then who will take care of the health of consumers? Therefore, our experts convince termares management that you want to keep the classics and traditional methods of fish processing.
Volumes of production of smoked products in large enterprises. In the month produces about 200 tons of smoked and dried fish, and in the summer - up to 400 tons. With large fish smoked Icelandic halibut fillets of sea fish, as well as salmon, pink salmon and eel. Alas, the eel in stores today you will not find, because it is very expensive. Its plant in buying termares small quantities termares only serious restaurants. But the salmon, which is smoked before, now made exclusively salted - only that now and buy.
Remains today "Belryba" leader in jerky. Not all manufacturers are now vyalyat fish, because it is a very energy-intensive business. It is carried out by five days or more, so the production is expensive. "But buyers are taking, and even in recent times would rather jerky than smoked," - says Ms. Shinkareva.
Canning plant was re-opened under the state program to import tazamyashchenni relatively recently - in 2012. Today it makes canned three types: natural, natural with oil and tomato sauce. "Packed" breakfast here is herring, saury, humpback and other species of fish. By the way, "Belryba" also produces canned freshwater fish (carp, carp and bream) with oil and tomato sauce. The product is an almost "home" because it is made of chilled fresh fish to the local "Register". 8:00 shift canning plant produces 20,000 cans. This process is standard: the fish is decomposed by tin, which are sterilized in an autoclave; then goes through the stage excise stamps.
Canned carp has his loyalty, as such products are reminiscent of "family kitchen", but without the bones. However, to compete with canned sea powers Belarusians difficult. Borne on the shoulders of processors and the cost of a protractor
About us Our publications The newspaper "Zvezda" newspaper "LiM" magazine "Neman" magazine "Flame" magazine "Youth" termares magazine "Hedgehog" Book Group Archive Old version Archive Site Archive Contact Us Advertise in the newspaper editions site advertising termares Subscribe appeal to the Editor
Newspaper Current Issue PDF-version Chyrvonka. Red Shift Local government Zhyrandolya Olympian Bridgehead Igumen tract Country Health Family termares Newspaper Union - Eurasia Outpost rest Policy Documents Community Education and Science State Consumer Enterprises Agricultural Regions Housing Finance Culture Toponymy History and Ethnography Theatre Visual Arts Literature Music Movies & Style Health Adam and Eve Hello, people on the wire! Tales kuhmistra Veraschaki termares Direct speech tastes kuhmistra Veraschaki Who's Who Blogs
The oldest in the country capital enterprise "Belryba" engaged in processing sea fish almost 60 years. termares This year, the state-owned company produces not only the traditional smoked without additives, termares canned carp, but also new items to the World Hockey Championship.
The pride of the plant is the smokehouse shop, the last renovation 10 years ago. Smoked fish is a classical method - dymapavetranay mixture. Alder sawdust smoldering and smoke ventilators supplied to the chamber. termares Heavy resin thus remain in the flues. termares
Salted and prepared fish into the furnace termares for a period of from 12 hours to two days. Herring - more pilchards - less. The enterprise does not use dyes or other chemicals. "For example, the process of maturation termares of the fish we have going on for three days. In those manufacturers that accelerate it artificially ripening occurs at night, - explains the deputy director of the production company "Belryba" Tatiana termares Shinkareva. Do not add to the complex chemistry and bleaches and herring. Maturation process goes to acetic saline solution with added sugar and spices. So here are trying to maintain high standards of naturalness of the products. And it's not always like to trade that requires a long shelf life and zero temperature storage products on the shelves. It is understood that a large portion of the fish without preservatives in such conditions for a long time will not be stored. But capital enterprise is not going to give up their "natural", because then who will take care of the health of consumers? Therefore, our experts convince termares management that you want to keep the classics and traditional methods of fish processing.
Volumes of production of smoked products in large enterprises. In the month produces about 200 tons of smoked and dried fish, and in the summer - up to 400 tons. With large fish smoked Icelandic halibut fillets of sea fish, as well as salmon, pink salmon and eel. Alas, the eel in stores today you will not find, because it is very expensive. Its plant in buying termares small quantities termares only serious restaurants. But the salmon, which is smoked before, now made exclusively salted - only that now and buy.
Remains today "Belryba" leader in jerky. Not all manufacturers are now vyalyat fish, because it is a very energy-intensive business. It is carried out by five days or more, so the production is expensive. "But buyers are taking, and even in recent times would rather jerky than smoked," - says Ms. Shinkareva.
Canning plant was re-opened under the state program to import tazamyashchenni relatively recently - in 2012. Today it makes canned three types: natural, natural with oil and tomato sauce. "Packed" breakfast here is herring, saury, humpback and other species of fish. By the way, "Belryba" also produces canned freshwater fish (carp, carp and bream) with oil and tomato sauce. The product is an almost "home" because it is made of chilled fresh fish to the local "Register". 8:00 shift canning plant produces 20,000 cans. This process is standard: the fish is decomposed by tin, which are sterilized in an autoclave; then goes through the stage excise stamps.
Canned carp has his loyalty, as such products are reminiscent of "family kitchen", but without the bones. However, to compete with canned sea powers Belarusians difficult. Borne on the shoulders of processors and the cost of a protractor
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