During the trip this year, at the Kaliningrad region, it turned out where Russian sprats make. There was a time when the sprats were associated only with the Baltic States. But after the collapse of the USSR on one of the oldest enterprises of the Kaliningrad region, in the fishing collective farm "for their homeland" decided, and why not try?

And tried ...

The history of the enterprise is conducted since 1947. 12 kilometers from Kaliningrad (one year and a half ago he was Koenigsberg) migrants from Smolensk, from Kuban and Volga. They have a state challenge to them - to provide a country to fish, so each single-kilograms of salt and 10 liters of kerosene are isolated. But you need shovels, because the first thing I had to refuse the German fishing boats the German fishing boats.

In fact, while traveling in the Kaliningrad region as part of the project "Opening a silver necklace" I learned a lot about the post-war period of development of the territories for the Soviet Union, which took place in justice. This story places are very tragic, heroic places, and in some places controversial in the mechanisms of implementation. But in any case, this is a very interesting piece of the country's history, which I practically knew anything. Even now on this land there is a process of "degermanization", although in my opinion we got this land with all its history and should not be afraid to save it and promote.

But this is the topic of a completely different article, and we let us return to the fishing collective farm "for the homeland" ...

So more than 70 years ago, the fishing collective farm "for their homeland" began to develop. After five years, 110 yards were listed here, in which even a runa eye was visible fishing well-being.

The company has agreed actively and developed.

Now Rybalkolhoz "For the Motherland" is the largest manufacturer of Sprot: Powerful production, latest technology, supplies throughout the world.

Unfortunately, it was not enough time. Many shops and production sites simply did not have time to visit. Look in detail on the video:

And we will continue in the mode of photographer:

Photo 2.

It was generally the first fishing enterprise that I visited in life. And taking into account the fact that on this fishing complex the full cycle from the catch of fish, its processing, to the production of canned, then it was doubly watching all this process.

Chairman of the Board of Directors of the Group of Companies "For Motherland", Sergey Nikolayevich Liturevich, personally met us on the passing and vigorous step towards the territory of the enterprise towards the ships.

Literally recently, in 2017, the fleet of the enterprise occurred. The Council of Scaffolding of the Russian Federation left Latvian fishermen without work, and they were forced to sell the trawler. The fishing trawler, who decided to call "for their homeland," cost 90 million rubles, but it justifies himself. The cost of operation has decreased and productivity has increased.

In general, of course, it would be interesting to go out with fishermen in the sea and participate in fishing. That would be exactly awesome impressions. But it can be the next time.

Photo 3.

On trawlers, shops are wound on such coils. On the video you can see how they are painted and checked on land.

Photo 4.

This already from the trawler unloaded the fish and she enters the shore to the loading in the drawers.

Photo 5.

Here is such a Baltic kilchka.

Photo 6.

Crowds around the crowds around. Cancel fish from the boxes and even from the hands of the factory of the plant.

Photo 7.

It is in order for at least somehow scare them to put this here that is chuckle. Silhouette of a man with a gun. And periodically and actually do shooting.

Photo 8.

When the ships return with the catch on this site, the loaders will join and carry these blue boxes full of fish.

Photo 9.

Like these ones:

Photo 10.

All this is transported immediately in the plant shop and load into the sorting machine. For the production of sprat in banks, sprats, the size of the fish is very important. Strongly big is not suitable and too small will be considered marriage.

Photo 11.

And now I already read the news of October of this year:

"Since 2017, Sabiedrībai IMS has been strongly striking: lenders demanded to recognize it with bankrupt. To pay off the debts, it was necessary to sell equipment. Its part went to Kaliningrad, on Energomehprom, belonging to the businessman Leonid Khodosko, who is also the technical director of the fish farm" for their homeland "Now on the equipment, once purchased by Latvians for EuroFind money, will make sprats in the fishing collective farm" For the Motherland "in Kaliningrad."

Photo 12.

On the other hand, the fish comes out on such a tape, where the sorting by fractions occurs.

Photo 13.

Probably, the sorting technology is similar to sorting metal coins in banking machines.

Photo 15.

This is just that the diminser that will go to the sprat.

Photo 16.

Photo 17.

The Baltic Spot is called European Sprott (from Lat. Sprattus).

Photo 18.

Kilka belongs to the family of herring. This is a reduced herring with a length of the middle palm, about 15 cm. It lives in large groups in the cold seas (caloricator). In the trading goals of the catch of the Baltic Kilki is conducted off the coast of the Gulf of Finland and in the Gulf of Riga and in the waters of the Baltic.

In the summer, the shoals of the Baltic sprat go deep water, so mining is conducted from the end of the autumn season. Then the sampling meat contains the maximum level of useful elements and acquires the most rich taste.

Photo 19.

There are quite a lot of manual labor in this production, even if around a lot of modern equipment.

And another interesting point: here we are pleased to eat and tulle, and the thief, but many of us and do not recognize that this is the same fish. The tulle is called on the Azov and Black Seas, as well as on the Volga reservoirs, where it is perfectly breeding. And when the same fish is caught in the Caspian Sea, they call the sprat. Everything is simple.

Now we turn to the workshop where springs in glass containers produce. This is the basis of its all manual work. I do not even know if there is an example of such products, where all this automatically do.

Photo 20.

To date, in Russia, sprats in a glass jar were produced only in the suburbs. Industry experts note that the sprats in the glass bank are very in demand in the Russian market, Kaliningrad products will become a replacement for the country in a similar container by Latvian canned food.

The beginning of the production of sprats in glass banks is timed to the 71th anniversary of the fishing collective farm "for the Motherland".

Photo 22.

"The company went to this for a whole year: technologies and equipment were sought, the production line was established, the team was studied. We have implemented this project within the framework of the regional program for the development of the fisheries complex. With the help of the program, we have done a lot to modernize production both in the fishery and in recycling. Today, thanks to the support of the governor, the decision of which the program was extended to 2030, all fishermen area have further prospects for the construction of a new fleet, the development of fish processing, "said Sergey Lyutrevich, head of the group of companies.

Photo 23.

According to him, 27 million rubles were invested in new production. The volume of the release of the shout in oil in a glass jar will be 6 thousand cans in shift.

Photo 24.

This is how every jar of Russian sprat "for the Motherland" is produced

Photo 25.

This is not the entire range that this fishing complex produces.

Photo 26.

The dream and the main concern of the current generation of "Zarodinians" - eel. Once the fishball took a record 120 tons of delicate fish per year. Now only veterans remember such scales. But Sergey Nikolayevich Liturevich, Chairman of the Board of Directors of the Group of Companies "For Motherland", confidently formulates the task: to modernize the fleet and revive the fishery of the eel:

Wild eel is gaining weight for 6-8 years, half of this term he gets to our shores from Sargassov Sea. But if you get the larvae, then you can grow eels twice as fast. Our neighbors, Poles spend 600 thousand dollars per year, Belarusians - 300 thousand, and Russia - no penny

The spray turns out to be not just a banal canned, but also a gift option.

Photo 27.

Or such a gift is not ashamed to give anyone

Photo 28.

In Hawaii for me, Ortre, but here's a traditional roasted spin the thing.

Photo 29.

Photo 30.

Photo 31.

Photo 32

Of all this, I chose for myself as the perfect such option:

Photo 33

And this is somewhere under the Baltic disassembly of ships.

Photo 34.

Photo 35

Just atmospheric place.

Photo 36.

Monument not far from Baltiysk.

Photo 37.

In 2004, the Historical and Cultural Complex "Elizabetan Fort" was opened, the central figure of which was the monument to Empress Elizabeth Petrovna. Sculptor of Frangulaan.

The complex was defeated on the North Mall of Baltiysk to commemorate the victories of the Russian army during the reign of Elizabeth's Empress (at that time, Eastern Prussia became one of the provinces of the Russian Empire for several years). The empress is depicted on horseback, in the dress of Colonel Life Guard of the Preobrazhensky Regiment. She, as it were, meets all ships, coming into the Kaliningrad Bay. The statue height is 6.3 meters, a total height with a pedestal - 14 meters. The weight of the statue is 12 tons. The pedestal is made in the form of a fortification structure, it is assumed that the historical and cultural center will open inside it.

Photo 38.

The money was collected by the whole world at the initiative of the Slavic Foundation of Russia. Sculptor Frangulaan.

The place is interesting, spacious and open beautiful views. However, local residents complain that it suffers little attention to the authorities pay the improvement and cleaning of this place. Often, dirt, garbage and bottles here "rule the ball". However, not aliens bring them, it should also be understood.

Photo 39.

Let me remind you that the rally

In a huge workshop, women in the blue cans ride small fish on the iron rods, as if they would have to fry the kebab from the sprat. For shifts, they do this trick thousand times, a week - five thousand, and the vital account goes to millions. A resident of the small Latvian town of Salacgriv is working at the fish-processing enterprise by dynasties, from young age and to a pension.

Their hands smeared the fish, like a plum of fishing trawler, and traveled to catch the marriage of the eyes as sharp as the eyes of Albatros. Salazgryva tickles the cold baltik, blowing a barbed sea wind, keeps the market in the tone. But women have work - and this is the main thing. A bit of sea, soot and difficult labor in a report from exemplary Latvian sprat production.

In Salazgry, off-season - in mid-June, just during our arrival, the company is finalizing the last days. Brīvais Vilnis is about to close on a large summer vacation. On the line goes the last parties of fish. Instrument controller Henry Babris leads us to the pier. Just played the sea with the sun, and now it has already charged the rain. In the Baltic is unstable - it happens, there is a strong storm.

We at the point of reference of a large tin can. Alone, fish in the enterprise do not catch, buy from private owners. Fresh spin and Salaca deliver small fishing companies - the fish lives in local waters. Herring, Skumbria, Sardinell and other "Atlantic" are obtained in containers in a frozen form from abroad.

- Classic sprats are made from the sprat, - immediately says Henry Babris. - But you can do from a small Salaka. To taste, however, they can easily distinguish them. It is distinguished by the taste of Schrot from the Winter and Summer Spas, from fresh and ice cream. The best - winter, from fresh catch.

On the "entrance", all raw materials are checked, take samples for the laboratory. If the fish is fresh, part goes to the workshop on the sort line, and the part is frozen at a temperature of minus 18 degrees. So it can be stored for up to 9 months.

Split springs in the chambers of defrostation - the temperature rises to the plus of 10 degrees.

The next stage is one of the most important - sorting. For sprats, almost perfect fish are taken. Whole, not remembered, without damage. Suitable carcasses of 11-13 centimeters.

Our guide makes a slight digression. What is it at all - Riga sprats? In the mid-1990s, the Association of the same name was created in Latvia, which united the largest fish processing enterprises of the country. The Association is the holder of the collective trademark "Riga sprats in oil" and controls product quality. Requirements for it is extremely tough. That is why the sorting is carried out exclusively manually - in order not to damage the fish. There were attempts to automate the process. But the efficiency of women's hands was higher than that of a mechanical "robot".

The workers have no time to look around and pose a photographer. In front of them in the pallet fish. A lot of fish. The master gives the team: "We ride a little!" And they ride, laying a large in a separate box, as it is impossible to smoke at the same time. Soon the master squerifies: "We ride a large!" And so throughout the change.

This is a difficult process. We are told that at any time the worker can stand and relax. Each is given a certain number of opposes. Fill in everything - you will get a token. The more tokens per day, the more salary. The one who gives a lot of marriage can depart. On the sorting of raw materials for elite production of the plant - "Tsarist Schprek" - only the most experienced.

The rolled fish is already ready for smoke. Although not quite. Workers leave it for a time to moisture glass. Through the thief needs to be pushing the fish to stick together. With smoke it can lead to marriage.

Preparing a mixture for smoking - the smoke will be from alder.

The fish moves along the tunnels, where there are different stages of smoking - about 15 steps. Here the smoke is prepared, steam is served there. The smokelier adjusts the flow of the mixture and the temperature in each zone. Watching moisture. Workers are all with experience, mostly men. The quality of the product is largely dependent on their skills, which the buyer will acquire in the store.

Before us is almost ready-made semi-finished product - smoked spine characteristic golden color. Further fish will cut the heads, and the carcasses will be sent for cooling. Heads will be sold as a redeem.

Laying. Already at the time of smoking, the master will determine which raw materials will go to Riga sprats, and what is simple. Or, for example, on the pate. Or maybe on the sprat in tomato.

Each worker on the laying has scales. Sprats try to lay beautifully, figure skater. To look aesthetic and presentable. Henry says:

- Opening the bank, you can determine if the manufacturer schhaturil or not. If the fish is laid by the abdomen, this is a good sign. After all, if the raw material is poor quality or hesitated poorly, they usually put back up. The stomach is opened first, "Haltvers" need to hide it. It is important that if there is damage in the first row. According to our standards, they should not be.

And here the work is normalized by the number of cans.

"We have people who work as families," the interlocutor continues. - In the surroundings there are practically no places where middle-aged women can get a job. But in such a situation, it is impossible to score another change of workers. We, however, do not need a volume, but quality.

Straight spell some! In general, it seems to us, it is a fortune idealism - to lay fish into the bank at a price of € 1, as if she was not golden, but golden. Especially under the tin lid of all the efforts of the workers from Salacgriva, the potential buyer does not discern. At the factory, they understood for a long time. Compete with producers who throw a casting semi-finished and dumping in their banks, workers say, it became impossible:

- In Russia, and in Ukraine, and in Belarus are trying to make sprats from damaged fish. As a result, the buyer's trust in the product disappears. We went to another way.

A few years ago, know-how was introduced here - banks with a transparent lid. Now the buyer will accurately see what they want to sell. More no canine secrets. For "honest" packaging, albeit more expensive, consider here - canning future.

Various variations of sprats in tomato. Tomato sauce at the enterprise is boiled by itself without using cheap powder substitutes. It turns out expensive. The cost of high-quality dense sauce - almost as the cost of fish.

- There is no point in saving. Curious thing: In Ukraine, our sprat in tomato is five times more expensive, but they buy it perfectly. So people are ready to pay for the quality, "says Henry.

And we return to the sprats. Banks are already sund. They wash them, and then they are sent to the autoclaves for sterilization.

- We do not add any preservatives and antioxidants: there is no need. The product is sterilized completely, the cans are sealed. For each type of canned sterilization formula. Thus, a 2-3-year shelf life is achieved.

Most of the equipment at the enterprise - still Soviet production. It looks not very presentable, the spirits do not smell. The equipment is regularly read, support in good condition. Something bought for European money. A strange thing: the modernization here is looking somewhat differently than in Belarus. It turns out that the meaning is not in new lines for millions that are so nice to account. The essence is pushing to us, in ideas and innovations - this is how in the same transparent packaging.

- No matter how hard they tried in the same Kaliningrad, they cannot get the same high quality. Even on new super-modern equipment. In our smokers experience - decades, and the bosses are not shouting from above: give us the cost, is the opinion of Henry.

After sterilization, the banks wash again, the ferry is dried and sent to the pasting label. Everything can be shipped to the warehouse and send with the fiction from the fiction.

- In essence, in the production technology from Soviet times, a little changed, "the controller argues. - Unless then watched where you can save, but where to overeat. Now all employees of the enterprise are well understood: survive only at the expense of quality work. We give up competitors - bend. No one will help us.

The Chairman of the Board of Brīvais Vilnis Arnold Babris tells how the company is able to stay afloat.

- There was a difficult period. Banker gave money - starting capital. They spoke with the team, chose niche - to ensure the highest quality on the market. And started working. At the maximum optimized what could. In 2004, everyone chased at the price, and we decided to take the topic of an exclusive, dear segment. Began to produce "royal sprats". The first began to work with plastic. The tear-off lid is also our invention. And many such innovations.

In 2006, or from the marine foam, or from the secret Baltic depressure appeared water. His name was Onishchenko, and he loved to find in things what was hidden. In the Latvian sprats, the chief surpassed Russian Federation found benzapiren - and the supply of products to the Russian market forbidden.

Here in this room, shows us Arnold Babris, he put Onishchenko in place.

- Immediately after those who sounded accused, I ordered the products of Russian manufacturers and sent to control Germany. There was a terrible picture. Called television drivers, showing: here, see where this is the best benzapine. Show Onishchenko to know. For several years, deliveries ceased to the Russian Federation. But the plant is built on such a model that at any time we can loss to "close" any country by going to another market. A contract with China is now signed - the minimum monthly batch in the amount of at least € 250 thousand and without Russia will not disappear.

Traditional weekly tasting: managers and employees assess the quality of manufactured products. In addition to Sprot, these are several dozen species of various canned food.

Survive after abundant tasting is not easy. Healthy this food will definitely not call

And what is Belarus? At the same time, Brivais Vilnis supplied about 12% of the total production in the Republic of Belarus. After the collapse of 2011, the numbers became not so pleasant.

- I must be sure that in return to the product I will get money without tightening money. Everything is simple. The level of profitability of canned food - 5% from turnover. Only! We cannot afford to risk, "says Arnold Babys.

Finally, we are interested in the leader: Is it sure that in the age of healthy nutrition people will continue to continue canned food?

- Will be. But the question is in volume. Sprats have always been a delicacy. This is by no means of consumer goods, not a product for every day. In Soviet times, GOST existed, and all the sprats were good. Then the product image was undermined. During the period of restructuring, the springs turned into an stock exchange product. "Give sprats? Yes! What price?" And went, went. By reducing the quality and price, the product has become actually incredible. A man opens the bank, looks, throws away - this is what the surprise of the market has led to. I can say for sure that the sprats will not disappear anywhere. But the market will narrow. I believe, only those who produce a quality product will remain.

Widowed by stuck, Salacgriv rests. Fish factory - a city-forming enterprise. There are 450 people. Folding the plant - the town will immediately be. And he does not live like that. Because of the abundance of manual labor, a third of the value of the canning bank - the salary of workers. A good stacker receives on an average of € 300. And this is the greatest salary in the industry. People want more. But while this is the ceiling. No one said that the market is easy.

Here, of course, there is an important detail. Whatever the storm happened, the plant that occupied a niche plant is unlikely to lose its position. Here they learned to live by means and consider each penny. Without any state feeding - at least somehow, but will live.

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People of the older generation remember the time when the sprats were a scarce product, appeared only on the festive tables. They became a symbol of wealth of many families of that time. Now buy canned jar does not represent much difficulty. But to buy a quality product will remain a problem.

In the people, sprats are canned fish with a wonderful smell and taste. Often they are used to prepare sandwiches, used in salads and as an independent dish.

What is Sprota

From the scientific side, the sprats is a little fish family seld.. It has a blue back with a side brown strip. Its length is only 11-18 cm, and mass - 8-12 gr.

The largest sprats of the Baltic Sea, and the Black Sea is a bit smaller. Power for them serves zooplankton. With the onset of darkness, the fish rises closer to the surface, the bottom stays day.

Spare at the Baltic and Northern Schprertu comes from the end of winter and continues until the occurrence of summer. In the Black Sea, the Ikrometania lasts from October to March. The optimal temperature for spawning is 6-13 s °. On average, the female is throwing from 4.thousand Until 19.thousand Ikrinka.

Catching latitudes begins at the moment when it hurts fat, mostly in winter and autumn. Until recently, when there was a sufficient number of sprats in the seas, canned fish was made from this fish.

Now, when the population is reduced due to active fishing, there may be some small fish in canned food: spray, tulle. It follows the conclusion that the latitude is not a variety of fish, but the method of its manufacture. What significantly affects the taste characteristics of modern vefrost canned.

100% canned food from latitudes is made in the Baltic States on the Black Sea coast. But in the canned Caspian Sea, sprouts often prevail.

Technology produced by Sprot.

Before cooking, fish is subjected to sorting, very small and damaged fish are selected. Marriage is further used to prepare sprotype pate. Next, the shouts are removed and sent to smoking on olhovy sawdust in special containers. Next, fish are laid out in banks. The position in the containers is affected by the time of year when the fish was caught. Fish, feeding fat, stacked by the abdomen up. Because With smoke, they have a backrest. During throwing caviar, the fish is lost fat stock and therefore stacked with a belly down. Next, the banks are filled with oil and sterilize.

Often, the entire stage of the workpiece proceeds on the fishing vessel, because long-term transport leads to high costs and fish spanking.

Useful properties of Sprots

The fish contains 17.5% protein and 32.5% fat. The main advantage of the use of sprat is:

• Fast digestibility of proteins. As a result of splitting proteins, amino acids are formed. This quantity is enough to replace meat products in the diet at any time. Amino acids contribute to the proper operation of the cardiovascular system, eliminate the inflated joints, the emergence of depression, have a positive impact on the vital activity of the brain.
• Polyunsaturated fatty acids omega-3 Prevent blood cholesterol formation.
• As part of latitudes there are vitamins for the body (A, E, B, D, PP) and minerals. Thermal processing reduces the content of nutrients.
• Vitamins A and E Reduce the risk of oncology. Vitamin E increases the elasticity of blood vessels, reduces the formation of thrombus
• Fish is rich in presence macroelements - calcium, magnesium, phosphorus, sodium, potassium and microelements - iron, zinc, fluorine, chrome.
• Chromium Responsible for the normalization of the level of glucose.
• Calcium Prevents the development of osteoporosis.
• Magnesium Responsible for the normal functioning system, improves memory and thinking.
• Phosphorusgives energy, helps in the process of absorption of vitamins and food.
• The main source of vitamin D is fishery.

Harmful properties of Sprots

Despite the fact that the sprats can be useful, this product carries and harm. The main indicators of harm is:

• Having smoked products - carcinogens. One of them is benzapiren. According to scientists, they can cause the formation of tumors. It is for this reason that regular use is not recommended. The content of benzapirena should exceed 0.005 mg / kg.
• High calorie product. The large content of fats in the largest fish and vegetable oil has an additional liver load. In 100 grams of the product contains 363 kcal. Therefore, they are not suitable for diet food.
• because of increased salt content With caution, the product should be used by persons suffering from joint diseases. Also danger represent purine compounds that canned rich. For this reason, it is not recommended to use people suffering from gout
• Long use can cause allergic reactions.

When buying a latitude, you must pay attention to the label indicated on the lid of the can. There must be a date of production, a sign of fisheries. It is better to purchase not only released, and the sprats of annual statute. When stored in a closed container, ripening canned, and therefore the taste changes to the better.

It is also necessary to pay attention to the address of the manufacturer. The fish is better than the fish, which was manufactured in places of ulov.

The composition of good latitudes should be fish, oil and salt, and the fish content not less than 75%.

Storage duration of an open bank in the refrigerator should be 3 days, outside the refrigerator - no more than three hours.

Output

Cooks argue that well sprats are harmonized with roasted potatoes, with stew and just with bread. This combination is definitely not called useful due to the culture of use. And for those who use canned goods correctly - it is always a unique taste and smell, decoration of any table.

In a huge workshop, women in the blue cans ride small fish on the iron rods, as if they would have to fry the kebab from the sprat. For shifts, they do this trick thousand times, a week - five thousand, and the vital account goes to millions. A resident of the small Latvian town of Salacgriv is working at the fish-processing enterprise by dynasties, from young age and to a pension. Their hands smeared the fish, like a plum of fishing trawler, and traveled to catch the marriage of the eyes as sharp as the eyes of Albatros. Salazgryva tickles the cold baltik, blowing a barbed sea wind, keeps the market in the tone. But women have work - and this is the main thing. A bit of sea, soot and difficult labor in a report from exemplary Latvian sprat production.

In Salazgry, off-season - in mid-June, just during our arrival, the company is finalizing the last days. Brīvais Vilnis is about to close on a large summer vacation. On the line goes the last parties of fish. Instrument controller Henry Babris leads us to the pier. Just played the sea with the sun, and now it has already charged the rain. In the Baltic is unstable - it happens, there is a strong storm.

We at the point of reference of a large tin can. Alone, fish in the enterprise do not catch, buy from private owners. Fresh spin and Salaca deliver small fishing companies - the fish lives in local waters. Herring, Skumbria, Sardinell and other "Atlantic" are obtained in containers in a frozen form from abroad.

Classic sprats are made from the spoon, - immediately says Henry Babris. - But you can do from a small Salaka. To taste, however, they can easily distinguish them. It is distinguished by the taste of Schrot from the Winter and Summer Spas, from fresh and ice cream. The best - winter, from fresh catch.

On the "entrance", all raw materials are checked, take samples for the laboratory. If the fish is fresh, part goes to the workshop on the sort line, and the part is frozen at a temperature of minus 18 degrees. So it can be stored for up to 9 months.

Split springs in the chambers of defrostation - the temperature rises to the plus of 10 degrees.

The next stage is one of the most important - sorting. For sprats, almost perfect fish are taken. Whole, not remembered, without damage. Suitable carcasses of 11-13 centimeters.

Our guide makes a slight digression. What is it at all - Riga sprats? In the mid-1990s, the Association of the same name was created in Latvia, which united the largest fish processing enterprises of the country. The Association is the holder of the collective trademark "Riga sprats in oil" and controls product quality.

The quality mark has all the products of enterprises that are included in the Association. Requirements for it is extremely tough. That is why the sorting is carried out exclusively manually - in order not to damage the fish. There were attempts to automate the process. But the efficiency of women's hands was higher than that of a mechanical "robot".

The workers have no time to look around and pose a photographer. In front of them in the pallet fish. A lot of fish. The master gives the team: "We ride a little!" And they ride, laying a large in a separate box, as it is impossible to smoke at the same time. Soon the master squerifies: "We ride a large!" And so throughout the change.

This is a difficult process. We are told that at any time the worker can stand and relax. Each is given a certain number of opposes. Fill in everything - you will get a token. The more tokens per day, the more salary. The one who gives a lot of marriage can depart. On the sorting of raw materials for elite production of the plant - "Tsarist Schprek" - only the most experienced.

Report from the best Latvian Plant for the production of sprat sprats, Latvia, Enterprise
The rolled fish is already ready for smoke. Although not quite. Workers leave it for a time to moisture glass. Through the thief needs to be pushing the fish to stick together. With smoke it can lead to marriage.

Preparing a mixture for smoking - the smoke will be from alder.

The fish moves along the tunnels, where there are different stages of smoking - about 15 steps. Here the smoke is prepared, steam is served there. The smokelier adjusts the flow of the mixture and the temperature in each zone. Watching moisture. Workers are all with experience, mostly men. The quality of the product is largely dependent on their skills, which the buyer will acquire in the store.

Before us is almost ready-made semi-finished product - smoked spine characteristic golden color. Further fish will cut the heads, and the carcasses will be sent for cooling. Heads will be sold as a redeem.

Laying. Already at the time of smoking, the master will determine which raw materials will go to Riga sprats, and what is simple. Or, for example, on the pate. Or maybe on the sprat in tomato.

Each worker on the laying has scales. Sprats try to lay beautifully, figure skater. To look aesthetic and presentable. Henry says:
- Opening the bank, you can determine if the manufacturer schhaturil or not. If the fish is laid by the abdomen, this is a good sign. After all, if the raw material is poor quality or hesitated poorly, they usually put back up. The stomach is opened first, "Haltvers" need to hide it. It is important that if there is damage in the first row. According to our standards, they should not be.

And here the work is normalized by the number of cans.
"We have people who work as families," the interlocutor continues. - In the surroundings there are practically no places where middle-aged women can get a job. But in such a situation, it is impossible to score another change of workers. We, however, do not need a volume, but quality.

Straight spell some! In general, it seems to us, it is a fortune idealism - to lay fish into the bank at a price of € 1, as if she was not golden, but golden. Especially under the tin lid of all the efforts of the workers from Salacgriva, the potential buyer does not discern. At the factory, they understood for a long time. Compete with producers who throw a casting semi-finished and dumping in their banks, workers say, it became impossible:

And in Russia, and in Ukraine, and in Belarus are trying to make from damaged fish. As a result, the buyer's trust in the product disappears. We went to another way.
A few years ago, know-how was introduced here - banks with a transparent lid. Now the buyer will accurately see what they want to sell. More no canine secrets. For "honest" packaging, albeit more expensive, consider here - canning future.

Various variations of sprats in tomato. Tomato sauce at the enterprise is boiled by itself without using cheap powder substitutes. It turns out expensive. The cost of high-quality dense sauce - almost as the cost of fish.
- There is no point in saving. Curious thing: In Ukraine, our sprat in tomato is five times more expensive, but they buy it perfectly. So people are ready to pay for the quality, "says Henry.

And we return to the sprats. Banks are already sund. They wash them, and then they are sent to the autoclaves for sterilization.
- We do not add any preservatives and antioxidants: there is no need. The product is sterilized completely, the cans are sealed. For each type of canned sterilization formula. Thus, a 2-3-year shelf life is achieved.

Most of the equipment at the enterprise - still Soviet production. It looks not very presentable, the spirits do not smell. The equipment is regularly read, support in good condition. Something bought for European money. A strange thing: the modernization here is looking somewhat differently than in Belarus. It turns out that the meaning is not in new lines for millions that are so nice to account. The essence is pushing to us, in ideas and innovations - this is how in the same transparent packaging.

No matter how hard they try in the same Kaliningrad, they cannot get the same high quality. Even on new super-modern equipment. In our smokers experience - decades, and the bosses are not shouting from above: give us the cost, is the opinion of Henry.

After sterilization, the banks wash again, the ferry is dried and sent to the pasting label. Everything can be shipped to the warehouse and send with the fiction from the fiction.

In fact, in the production technology from Soviet times, a little changed, "the controller argues. - Unless then watched where you can save, but where to overeat. Now all employees of the enterprise are well understood: survive only at the expense of quality work. We give up competitors - bend. No one will help us.

The Chairman of the Board of Brīvais Vilnis Arnold Babris tells how the company is able to stay afloat.
- There was a difficult period. Banker gave money - starting capital. They spoke with the team, chose niche - to ensure the highest quality on the market. And started working. At the maximum optimized what could. In 2004, everyone chased at the price, and we decided to take the topic of an exclusive, dear segment. Began to produce "royal sprats". The first began to work with plastic. The tear-off lid is also our invention. And many such innovations.

In 2006, or from the marine foam, or from the secret Baltic depressure appeared water. His name was Onishchenko, and he loved to find in things what was hidden. In the Latvian sprats, the chief surpassed Russian Federation found benzapiren - and the supply of products to the Russian market forbidden.

Here in this room, shows us Arnold Babris, he put Onishchenko in place.

Immediately after the prosecution, I ordered the products of Russian manufacturers and sent to control Germany. There was a terrible picture. Called television drivers, showing: here, see where this is the best benzapine. Show Onishchenko to know. For several years, deliveries ceased to the Russian Federation. But the plant is built on such a model that at any time we can loss to "close" any country by going to another market. A contract with China is now signed - the minimum monthly batch in the amount of at least € 250 thousand and without Russia will not disappear.

Traditional weekly tasting: managers and employees assess the quality of manufactured products. In addition to Sprot, these are several dozen species of various canned food.

And what is Belarus? At the same time, Brivais Vilnis supplied about 12% of the total production in the Republic of Belarus. After the collapse of 2011, the numbers became not so pleasant.
- I must be sure that in return to the product I will get money without tightening money. Everything is simple. The level of profitability of canned food - 5% from turnover. Only! We cannot afford to risk, "says Arnold Babys.

Widowed by stuck, Salacgriv rests. Fish factory - a city-forming enterprise. There are 450 people. Folding the plant - the town will immediately be. And he does not live like that. Because of the abundance of manual labor, a third of the value of the canning bank - the salary of workers. A good stacker receives on an average of € 300. And this is the greatest salary in the industry. People want more. But while this is the ceiling. No one said that the market is easy.

Here, of course, there is an important detail. Whatever the storm happened, the plant that occupied a niche plant is unlikely to lose its position. Here they learned to live by means and consider each penny. Without any state feeding - at least somehow, but will live

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Introduction

Currently, according to FAS, in the world, about 115.9 million tons of fish and other seafood is produced annually. Including the production of fish and invertebrates is 26, zv. During the period of restructuring in Russia there was a sharp decline in fish with X, 235 million tons in 1989: up to 4,000 million tons of 2000 s: up to 95% of the catch falls on ocean fishing , in the economic zone of Russia revealed 2000 g of 16 million tons of hydrobionts (65.4%), in the economic zones of foreign countries - 0.893 million tons, in open areas of the oceans - 0.202 million tons, in inland water bodies - 0.316 million tons.

Fishwork factory "For the Motherland" due to its geographical location in the coastal zone and the best, tested over the years, the traditions of fisheries, the fish farmers "for homeland" is known as one of the best and largest manufacturer of fish products.

The oldest and most recognizable fish product produced by the fishing fabric is spratable canned food. The production of sprotchers began in 1987 in the fishing workshop on the Kaliningrad Bay coast.

Since 1987, in parallel, the production of sprats also developed processing and preserving of other varieties of Baltic fish - Salads, Koryushki and cods, as well as groups of ocean fish - herring, mackerel, Sardinell, Sardin, etc.

canned Fish Raw Material Organoleptic

1. Characteristics of the company

Fishing processing company LLC Rybobomblea "for the Motherland" began its production activities in 2007 on the territory and areas previously owned by SEC "Fisherman collective farm" for homeland ". The complex is located on the banks of the Kaliningrad sea canal at: Kaliningrad region, pos. Seaside, ul. Bay, 2A.

The fishing fabor "For the Motherland", based on the base of the fishing collective farm "For their homeland", is among the oldest Russian industry enterprises. For more than six decades, the company has been engaged in the release of canned and preserves, smoking and groaning of fish and seafood.

High quality products have been repeatedly noted in professional exhibitions - both Russian and international, including ProdExpo, World Food, etc. And, of course, the main reward is a recognition of consumers and a stable growth in demand for fish canned materials TM " For the Motherland ": Today, sales is more than 4 million cans per month. Supply of ready-made canned food is carried out in the city of the Russian Federation, the Republic of Moldova, the member countries of the Customs Union.

The assortment of canned food is presented with the following types:

· Fish canned: sprats in oil from the Baltic sprat, sprotype pate;

· Canned fish in tomato sauce with heat treatment and without heat treatment;

· Canned fishing tomato sauce;

· Canned food natural with the addition of oil (Sardine Atlantic, Sardinell, Herring Atlantic, Mackerel Atlantic, Oceanic Study, Sarah Pacific);

· Canned natural (tuna, squid, pink salmon);

· Canned food blanched in oil (Sardine, tuna)

· Fish preserves;

· Fish dried;

· Cold and hot smoked fish;

· Soler fish products.

The fishing fabor "For the Motherland" has a registered trademark "For the Motherland"

The production of anti-spratware began in 1987 in the fish-processing shop on the coast of the Kaliningrad Bay. Since 1987, in parallel, the production of sprats also developed processing and preserving of other varieties of Baltic fish - Salads, Koryushki and cods, as well as groups of ocean fish - herring, mackerel, Sardinell, Sardin, etc.

Fishing processing company LLC Rybobomblea "for the Motherland" began its production activities in 2007 on the territory and areas previously owned by SEC "Fisherman collective farm" for homeland ".

Due to the specific taste properties provided by the traditional method of smoking, using Olhi wood in smoking, sprotted canned foods for more than 40 years are a favorite delicacy of consumers.

2. Production characteristic

The territory of the enterprise The fish-processing enterprise LLC Rybobombinat for the Motherland is fenced, landscaped, has a storm sewer. The company has a complete set of production, sanitary and auxiliary premises necessary for the implementation of industrial activities.

Access of people in the territory is limited and controlled by the security service around the clock.

The territory has transport, pedestrian paths and platforms with a solid coating. Free areas of the territory are landscaped by shrub and trees. Equipped platform for containers to collect solid household waste.

On the territory of the enterprise there are manufacturing workshops, refrigeration chambers, warehouse and auxiliary premises.

The company is located in 2 separate, made of bricks on a complex solution, production workshops.

Sanitary and household premises are located directly in production workshops.

In the workshop number 1 on the second floor there are office premises and a production laboratory.

Water supply, including hot, and heating is ensured under the contract with SEC "Fisherman collective farm" for the Motherland ". Water comes from 5 artesian wells.

Water disposal of industrial and household wastewater is carried out after passing full biological purification to the Kaliningrad Oblogen Channel.

The company includes two canning workshops:

shop number 1 - the total area of \u200b\u200b3092 VK.M - production of canned food, natural with the addition of oil, "sprats", pate;

shop number 2 - Total area of \u200b\u200b2345 VK.M - production of canned food in tomato sauce, fishing in tomato sauce.

In all production premises, ventilation is provided with mechanical and natural motivation.

Production includes the following sections and offices:

main:

plot of acceptance raw materials and unpacking;

plot of defrostation;

plot of cutting and inspection of fish;

the heat treatment site (roasting);

plot of Palace;

departure of smoking;

packing (packing) and rigging cans;

separation of sterilization;

separation of sorting (marriage), packing;

auxiliary sites:

plot of sanitary processing cans;

saving department;

packing section;

plots of washing of intracean containers;

plot of preliminary preparation of dry auxiliary materials (calcination, sieving);

plots / Storage Warehouses:

warehouse of auxiliary materials;

warehouse corrugated

plot of expedition and shipment of finished products.

For storage of raw materials, semi-finished products and finished products there are storage chambers:

fish raw ice cream - not higher minus 18 0 C (4 chambers with a capacity of 500, 288, 205 and 500 tons)

ready canned food - not higher than 20 0 s;

tomato paste;

production semi-finished products (in the production of pate)

Cheese storage cameras are equipped with automatic temperature recorders.

There are branches for the storage of cleaning equipment, detergents and desecenes, preparation of dezers.

Fish waste generated by the industry's production is shipped to feed animals under the contract daily.

Industrial premises.

The layout and location of the equipment in the industrial premises ensures the flow of technological processes, the separation of "dirty" and "clean" zones and the possibility of sanitation of all sites.

The surfaces of the technological equipment directly in contact with raw materials, semi-finished products, finished products, as well as containers, inventory are made of materials made by the bodies and institutions of the Ministry of Health and Social Development of the Russian Federation to contact with food products, and allow hot water and disinfectants.

The floors of the industrial premises have a solid not adsorbing surface, not slippery and are made of durable waterproof, non-toxic, acid, alkali and oil resistant material, are easily cleaned, disinfection. Floors have a bias, slopes of trays and channels - no less linker. The direction of the slopes such that wastewater flows into the holes of the trays and channels with removable grilles, without crossing the passages and passes. The joints between the floor and walls of waterproof and are easily accessible for cleaning and disinfection.

The walls are painted and have a smooth water, an impact surface and easily subjected to washing. All communication pipes and cables are recessed in the wall surface or neatly sewn.

The doors are made of sandwich panels and / or metal covered with paint to avoid corrosion.

The design of lighting devices in all production and auxiliary premises exclude glass fragments on the products.

All walls of household premises are trimmed with tiles, ceilings are painted or whitewashed, it is easy to clean, washing and disinfection. The floors are lined with floor ceramic tiles.

In safety indicators, water used for technological purposes meets the requirements for drinking water.

In the production premises, a sufficient amount of washing cranes with hot and cold water liner is provided.

Production sites are provided for air conditioning and air ventilation systems to maintain the required temperature and humidity.

Production and warehouses have the necessary measures to protect against rodents penetration. Deratization is conducted under the contract.

The manufacturers use the following equipment:

Defrosters H2-ITA-112;

Wash baths with built-in conveyor for unloading raw materials;

CCM-1 CCM-1;

Cutting machine VMK, H2-IRS;

Ina-115 padding machine;

A device for feeding the finished patestone to the filling apparatus K6-FF-200;

Filler of IDA-501 pate 501;

B4-KDN-1-1 saucer;

Maslice filler B4-KDN-2-1;

BS-4 salted weather;

Swimming machine B4-KZK-79, B4-KZK-84;

Uploading machine TF 4;

Device for washing Rubber Cap-2 cans, cr-3;

Vertical autoclave H2-ITL-206, B6-CAV-2;

Bach machine H2-im-102;

Drying unit H2-IB-101;

Labeling machine B4-KET-1, Koch-A;

Installation for drying / calcining salt;

Roast furnace H10-izhr-2;

Smoke installation of tunnel type TKU-2;

Kutter L5-FKM;

The apparatus of fine grinding K6-FQM;

Device for trimming heads

Teathesky line A1-FN-ZK,

Tables, transport lines, racks, etc.

Devices and work equipment, capacity, containers, inventory, chopping boards, etc. Made from materials made to contact with food products and institutions of the Ministry of Health and Social Development of the Russian Federation. The inventory used in various production sites has the appropriate distinctive marking. The transfer of raw materials and a semi-finished product between the plots is carried out by intra-vehicles - hydraulic trolleys.

At the enterprise, all conditions have been established to comply with personnel personal hygiene rules, as well as to eliminate the possibility of the occurrence and distribution of infectious diseases and ensuring safe fish products.

Each employee occupied in the production process is a medical examination and instruction in compliance with personal hygiene rules.

Sanitary and household premises include:

a) wardrobe outerwear and shoes;

b) wardrobe workwear;

c) bathrooms, shower - men's, female;

d) storerooms for pure and used san clothing;

e) pantry detergents and des. funds, cleaning equipment;

e) Dryer for aprons and shoes;

g) SanPropuscan.

There are rooms in which dressing rooms for working and home clothing are arranged - adjacent shower rooms and isolated among themselves. The walls of the shower, the baths are covered with glazed tiles, walls of premises of pantry and dryers - painted oil paint.

All sanitary and household premises are equipped with the necessary equipment and inventory.

The total number of employees is 336 people. The company operates in 2 shifts.

3. Feature of fish raw materials

There are about 22 thousand fish species in the world. They are combined in 550 families, of which 1,5 thousand species have commercial importance (in Russia - about 1 thousand)

At enterprises used up to 60% of all caught fish.

Depending on the type of skeleton, the fish are divided into: cartilage (shark) and bone (real bony - herring, crength, etc. and chrop-sturgeon - sturgeon).

In terms of lifestyle, fish are divided into sea, freshwater, semi-pass (live in desalinated seas sites, and for spawning and wintering goes to the upper shovels - bream, Sazan, Sudak, Som) and passing (live in the seas, and for spawning they come in the river - Sturgeon, salmon).

The technological classification divides fish to a living (must correspond to the length and mass), cooled (temperature in the thickness of the carcass in the spine - from minus 1 to + 50c), ice cream (temperature from minus 60s and below), dried, smoked marinated, and semi-finished products manufactured by the fish-processing industry.

The size-packaging classification of fish provides for dividing fish in length (som, pike perch, etc.) or by weight (sturgeon, carp pond, etc.) on large, middle and small, as well as by types and methods of packaging.

Some fish (mackerel, Amur) and the so-called "trifle" in length and mass are not divided. The little thing is not subdivided into the names of fish, but conduct its division into three groups.

In fatty fish is divided into three, sometimes four groups: skinny (up to 2% fat), moderate (up to 8% fat), fatty (8-15% fat). If the fish contains more than 15% fat, it is referred to as high-directed varieties.

The most common are the following types of fish:

Okuneye - perch, pike perch, sea bass, ersh, bers (give good adhesive broths, in cooking are valued for tasty low-fat meat, have a slight amount of small bones);

Salmon - salmon, ket, pink salmon, salmon, Nelma, Sig, Belorybitsa, Trout (have fatty gentle meat, no intermushny bones);

Sturgeon - sturgeon, seven, beluga, spike, kaluga, sterlet, beser (the most valuable fish with dense meat, containing fat layers; with culinary processing, the smallest amount of waste is given);

Cod - Crack, Nalim, Piksha, Navaga, Side, Silver Heck (Meat Skinny, without small bones);

Carp - bream, carp, sazan, crucian, lin, vobla, fishing, taran, marinka, casproof, amur (differ tightly adjacent scales, the presence of a large number of small bones, average fat content);

Seldow - herring, Salaka, sprat, sardines, tulle (most often entered by enterprises in salt);

Cambalous - fluster, halibut, shooting palus (differ in a flat body shape and an unpleasant smell).

The integrated use of component parts of the fish contributes to an increase in the volume of production, gives significant savings of raw materials, expands the range of products and contributes to the rationalization of the power supply.

Composite parts of the row are: meat, internal organs (caviar, milk, liver, heart, swimming bubble), head, fin, cushion, bones. Catering enterprises use meat, caviar and milk. Food waste includes skin, bones, fins. Edible parts include meat, caviar, milk and liver of some fish, as well as sturgeon heads, pike perch, etc.

Fish skin (2-8%) - contains pigments, collagen and fat; It is a raw material for the adhesive and leather industry.

Scales (1-5%) - includes bone plates, which consist of collagen and guanin; It is technical raw materials.

Bones (in sturgeon cartilage) (9-15%) - are divided into vertebrates, ribs, intertensive, as well as head bones; are a rich source of phosphate salts calcium and connective tissue proteins; Used for the production of feed flour, glue, for technical needs.

Finns (1.5-4.5%) are divided into abdominal, breasts (paired) and spinal, anal, tail (unpaired); Used to prepare aft flour, are a source of phosphorous salts of calcium and protein nitrogen substances.

Millery and caviar (during spawning period up to 12%) contain full-fledged proteins, fats, vitamins and mineral elements; Used in public catering and in the enterprises of the fishing processing industry for the production of delicacy products.

The liver (1-4%) contains fat-soluble vitamins and vitamins of group B; It is used to generate medical preparations, culinary products, as well as on animal feed.

The remaining internal organs (heart, kidneys, stomach, spleen, intestines - 3-6%) - contain in its composition nitrogenous substances, enzymes and mineral elements; They are feed raw materials, as well as widely used in the pharmaceutical industry.

Heads (up to 25%) - contain proteins, fats, calcium salts; Used to produce protein isolates and hydrolyzates, feed flour and fish oil.

Fish meat - (45-65%) - represented by two pairs of muscles (two doors and two abdominal), which contain full-fledged proteins, fats, extractive nitrogenous substances, macro- and microelements and other substances; Meat is the main raw material for the production of culinary products.

The ratio between edible and inedible parts is determined by the type of fish, its floor. Time catch. Waste and loss with mechanical culinary processing of fish depend on the method of cutting and the type of the manufacturer of the semi-finished product.

Characteristic of the main raw material

For the manufacture of canned food, frozen or chilled fish: for example, pink salmon, squid, tuna. The type of cutting, the used raw material can be: undetected, gutted with head, decapitated, gutted beheaded, piece, fillet.

The raw materials in quality indicators should be no lower than the first grade (with a variety) and comply with the requirements of the current regulatory and technical documentation (GOST 814, GOST 1168, GOST 17661, GOST 3948 and regulatory document)

It is allowed to use fish with mechanical damage or deviations from the correct cutting, but for all other indicators the corresponding first grade, subject to the removal of damaged parts.

· In accordance with the task, the following range of products was selected: Canned natural (tuna, squid, pink salmon);

The total chemical composition of the main raw material is presented in Table 3.1

Table 3.1 Nutritional value of the main raw materials

Table 3.2 - Macroelectants mainly raw materials

Table 3.3 - The content of trace elements is mainly raw materials

Microelements
Iron, MG.
Chrome, μg
Fluorine, μg
Molybdenum, μg
Nickel, μg
Copper, μg
Manganese, μg
Cobalt, μg

Table 3.4 - Vitamin content mainly raw materials

Vitamins
Vitamin RR, mg
Vitamin A, mg
Vitamin A (RE), μg
Vitamin B1 (thiamine), mg
Vitamin B2, (Riboflavin) mg
Vitamin B5, (pantoten), mg
Vitamin B6, (pyridoxin) mg
Vitamin B9, (folic) μg
Vitamin B12, (cobalamines), μg
Vitamin C, mg
Vitamin D, μg
Vitamin E, (TE) mg
Vitamin H, (Biotin), μg
Vitamin RR, (nicin equivalent) μg

Amino acid composition is presented in Table 3.5

Table 3.5 - amino acid composition of the main raw materials

Amino acids
Arginine, G.
GISTIDIN, G.
Isolecin, G.
Leucin, G.
Metionine, G.
Thinonin, G.
Tryptophan, g
Phenylalanine, G.
Asparginic acid, g
Alanine, G.
Amino acids
Glycine, G.
Glutamic acid, g
Proline, G.
Tyrosine, G.
Cysteine, G.

Characteristic of auxiliary raw material

Materials used for the manufacture of canned food - not lower than the first grade (if there are varieties) and comply:

Salt cooking food - GOST R 52482;

Black pepper - GOST 29050;

Pepper fragrant - GOST 29045;

Lavra leaf - GOST 17594.

Water used for technological needs must comply with the requirements of GOST R 51232-98 N SanPine 2.1.4.1074-01 "Drinking water. Hygienic requirements for the quality of centralized drinking water supply systems. Quality control".

Production preparation is carried out in accordance with SanPiN 2.3.4.050-96 "Production and sale of fish products."

4. The technological process of producing canned food, preserves and smoked fish (hot and cold smoking)

Description of the technological process of canned food in tomato sauce (TP3).

The raw material for the manufacture of canned food in tomato sauce is the ice cream oceanic and sea fish - the mackerel Atlantic, Sardin, Sardinell, Herring Atlantic, Study Oceanic, Crack, Salaka, Baltic, Bashchka, Bashchka. Cod, Bream, Koryushka, Baltic and Salaka Rifle can be used as raw fish. The raw material comes with the following types of cutting - undetected fish, decapitated, gutted with head, gutted decapitated, carcass, semi-extruded carcass, fillet. District Lov is the northeast and central part of the Atlantic Ocean, the Baltic Sea and the surrounding bays.

Storage of ice cream raw materials to treatment is carried out in a low-temperature refrigeration chamber at a temperature not higher than minus 18 ° C, raw fish - at a temperature of from 0 to minus 2 ° C.

The raw material coming into processing is free from the packaging (cardboard packaging and plastic bag is removed, if air defrost is used - the polyethylene package is not removed from the block, or the paper bag is laminated with propylene) and is sent to the defrosting of H2-ITA-112 water defrosting devices air. Defrosting ends when the temperature is reached in the thickness of the fish (fillet) minus 2 - 0 ° C or the free breakdown of the unit.

The fish washing to remove surface contaminants is carried out in the washing baths in periodically changeable water at a temperature not higher than 20 ° C, as well as using a stroke device when transporting fish from a washing bath according to the "goose neck" conveyor to the cutting tables or on the scales of the Baradan.

Sardine and Sardinell are sent to the removal of scales. The removal of the scales and the fish washing is carried out in the CCM-1 CCHE-filing drum. Purified from scales Fish is fed to the cutting and sorting.

When sorting, young, calamities of other fish species, copies that do not meet the requirements of standards and technical conditions are relected (fish with significant mechanical damage, in appearance patient affected by helminths, with ulcers), as well as foreign objects; If necessary, the fish is sorted in size. The sorted fish on the conveyor is sent to the sink.

A discarded fish for waste disposal conveyor is sent to the marked containers for waste, which, as they are filling, their workshops are removed.

The sorted and washing the fish is immediately transmitted to the cutting, the sprat is on drying and panning.

3. Cut, washing

The fish-shaped fish is sent to the manual refreshment, at which the remaining scales, the remains of the insides, blood are removed, the kidney is removed, the black film is removed on the machine packaging.

In the manufacture of canned food from heat treatment, the shaped, sliced \u200b\u200binto pieces and the inspected fish was washed in running water and sent to a dross and panning

For the facility of canned foods, metal lithographs and unlitographic banks No. 3 1/20g, No. 5 1 / 240g with the "key" and without the "key", No. 6 without a "key", No. 38 with a "key" were used.

Metal banks are watered with flowing water with a temperature of 65-85 ° C and disappear with a sharp steam using a special device. Peacing cans is carried out by draining moisture in the process of feeding the cans along measuring to the stacked conveyor.

5. Preparation of materials

Before the direction in the production, materials are exempted from transport packaging and come to the saving department where their preparation is carried out.

For the production of canned food, a dry cook salt is used not lower than the first grade of pomol No. 0 and No. 1, which is weighed, sieved through a sieve with cells 1.2x1.2 mm. If necessary, the salt is dried. Spices before the direction in production inspected. Sugar sand is sifted through a sieve with 3x3mm cells. Flour before use is sieved through a sieve with cells of 1.2x1.2mm or 1.6x1.6mm.

6. Drying, panning

The fish prepared for frying is dried on a conveyor with a blowing warm air - to remove excess moisture, and then panic on the mesh conveyor, i.e. Covered with a thin layer of flour. For the breadtime conveyor, the speed of movement is selected, allowing flour to swell. When shaking aubrized flour products should not be separated.

7. Frying, cooling

Fry fish in vegetable oil in a roasting furnace "H10-izhr-2". Depending on the size, the fish is roasted for 1-10 minutes at a temperature of 130-160 ° C. The quality of oil used for frying is controlled by organoleptic indicators, the total content of oxidation products at an acidic number.

Roasted fish must have a uniform painting from light yellow to light brown and surface crust. When flushing the meat of fish should be easily separated from the bone, while it should not be dry and brittle, except for thin parts.

8. Facing, weighing

The facility of thermally processed fish is carried out manually. Fish faces in banks №3 1/230, №5 1/240. Slices of fish neatly laid into a cross cut to a snack of cans, pieces of small fish, carcass, fillets are placed on the plastics. Split, the Koryushka is placed in bulk with a resurrection. Each bank filled with fish passes through control scales, where the mass is due to the standard value.

The facility of raw fish is carried out using Ina-115 padding machines. Fish faces in banks No. 3, No. 6, No. 38.

9. Cooking sauce

The preparation of the sauce is carried out according to the approved recipe in the sauna boiler "CAT". Components are mixed and brought to a boil. Ready sauce is served in a pipeline saucer.

10. Making sauce

In banks, sauce is poured with the help of the brand "B4-KDN-1-1" brand, the sauce temperature should be 75-85 ° C.

11. Marking, Exagustion, Rolling Can

The application of marking signs is carried out by extrusion on the lids before rolling or incisible paint on the outside of the bottom or lid after sterilization.

On the covers of cans No. 3.5 without a key, the application of marking signs is carried out by the method of extrusion to feed them on the searcher.

Marking signs are applied in three rows: the first row is the date of manufacture (number, month, year); The second row is the shift number (one digit), an assortment sign (1-3 sign), the number of the manufacturer "491"; The third row is the shift number (one digit) and the letter P (the fisher industry index). It is allowed to apply signs in two rows: the first row is the letter P (the fisher industry index), the date of manufacture (number, month, year); The second row is the shift number (one digit), an assortment sign (1-3 sign), the number of the manufacturer "491".

Banks filled with product are exhausting with a thermal manner. Thermal exhaustion is carried out by filling the cans with a hot product.

Before rifling, visual control over the degree of filling cans, the absence of a product on the flange of the board of the can, uniform curl of the lid, the lid landing density on the bank and

Canned food rush on a vacuum seaporic machine B4-KZK-79. When rolling in canned food, tightness must be ensured.

12. Washing of sunken cans

The sink of baked cans in front of the sterilization is carried out in the Water machine "CR-3" solutions of detergents (allowed for these purposes by organs and institutions of the Ministry of Health of the Ministry of Health and Social Development) with a concentration of 2-3% at a temperature not lower than 50 0 C. Rinsing can be carried out with fresh water at a temperature of 50-60 0 S.

The washed banks are sent to the basket located in a hydrated water temperature of 50 C. After filling with banks, the baskets are immediately directed to sterilization. The delay of the baked cans before sterilization should not exceed 30 minutes.

13. Sterilization, cooling

The sterilization of canned food is carried out by steam in vertical autoclaves H2-ITL-206.

Sterilization and cooling with water with referred to approved modes. Allowable deviations of the duration of individual stages of heat treatment are +/- 1 min., Sterilization temperature +/- 1 єС, pressure (backpressure) during sterilization and cooling +/- 0.02 MPa.

At the end of the process of sterilization and cooling, canned food is sent to a washing and drying unit.

14. Washing, drying, sorting (trarage) cans after sterilization

Washing and drying cans after sterilization is carried out in a ware-drying set of H2-ITL-206. To remove protein and fat contaminations from the surface of the cans, detergents of detergents are used (with a mass fraction of detergents 2-3%) at a temperature of 50-60 0 C. Rinsing can be carried out with fresh water at the same temperature. Drying cans is carried out with warm high pressure air.

Canned food produced with deviations from the installed sterilization mode are isolated from other parties and are under special control.

The remaining banks are subject to visual inspection. Channels with subtends are subject to rejection, with mechanical damage obtained with a possible violation of the sterilization mode, unloading cans from the autoclave.

15. Marking of cans No. 3.5 with "key"

After washing and drying the banks No. 3, No. 5 with the "key" sent to the labeling. Marking signs are applied with an immentable paint on the bottom of the banks in two rows on the square limited by the first bombing ring. The first row is the fisher's index (the letter "P"), the date of manufacture (number, month, year); The number is two digits (to the number nine inclusive is the in front of zero); Monthly two numbers (to the numbers nine inclusive ahead puts zero); The year is the last two numbers. The second row is the shift number (one digit), the assortment sign is three characters (numbers or letters, except the letter "P"); Enterprise number - Producer - Three characters (numbers).

Banks are stacked in boxes from corrugated cardboard using gaskets. By transporter, the box is sent to the warehouse of finished products for ripening.

16. Maturation

The ripening of canned food is carried out at least 11 days in the warehouse of finished products at a temperature of from 0 ° to 20 ° C and relative humidity of no more than 75%. There is a thermostat where banks are stored 11 days at a temperature of 37 ° C - as an express method for determining quality.

After the end of the established period of ripening and obtaining the results of laboratory research, canned cans inspect, sorted by external states of cans. Clean and dry banks №3 1/20g, No. 5 1 / 240g are labeled using the B4-KET-1 labeling machine, stacked in boxes from corrugated cardboard using pads. Boxes are tied up with a synthetic ribbon automatically on the Gardian strapping machine.

When packing, visually checked the presence of cans with defects of an external state - with a sign of bombing, clapper, "birds", holes, through cracks, suitable, etc., the appearance of the seaming seam (seam should be smooth, without spans, teeth, languages, sublices, The same width, without waviness and wrinkles, is sufficiently compacted, but not crushed, without squeezing the sealing paste from the seam). Banks with defects of an external state, incorrectly decorated twisted seam rejected.

Name of product;

Net mass;

Shelf life from the date of manufacture;

Grade (with varieties);

Storage conditions;

Nutritional value;

Composition of the product;

Method of use (if necessary);

A marking is applied to the end of the corrugated products with products containing the necessary information about the products and the manufacturer.

The name and address of the enterprise - the manufacturer with an indication of the manufacturer's country;

Name of product;

Production date:

The designation of the document, in accordance with which the product is made and can be identified;

Net mass 1 banks;

Number of cans;

Shelf life;

It is possible to use other types of containers and packaging, including those purchased by imports allowed by the authorities and the agencies of the Ministry of Health and Social Development of the Russian Federation for contact with food products that meet the regulations of the Customs Union Tr Ts 005/2011 "On the safety of packaging" and ensuring the safety and quality of products during transportation and storage. Finished canned food goes to the warehouse of finished products for ripening.

17. Storage

Before shipment, the canned consumer is stored in the warehouse of finished products at a temperature of from 0 ° to 20 ° C and relative humidity of no more than 75%. Cardboard boxes with products are installed on the pallets, turn into a stretch cover and industrial batches are formed (on the range, the container of the same type and size, one date and the change of production).

Canned food placed in a warehouse so that the inscriptions are facing the passage. Each Pall has an identification (passportable) tag with an indication of the industrial batch number, dates, the name of the range, the number of cans, the autocalate number, the trademark, shifts. Passages in warehouses must have a width that provides transportation of products with loading and vehicles.

Before shipping products, the consumer conducts selective disorder.

The shelf life of canned food in tomato sauce, depending on the types of raw materials ranges from 15 to 24 months.

Description of the technological process of production of canned food, with the addition of oil (TP1, TP2).

The technological process of canned food is carried out in compliance with the necessary sanitary requirements. The water used on technological needs comes from five artesian wells selected by the zone of strictly mode. The water supply system is two-lining, which provides for the flow of water from wells in two tanks.

All technological operations are carried out as quickly as possible, the transfer of the semi-finished product from one operation to another is carried out without delays. When carrying out the technological process, temperature, temporal and other parameters of technological processes are systematically monitored and registered and, if necessary, corrective actions are accepted.

Acceptance of raw materials, storage, defrosting

Raw materials for the manufacture of canned food with the addition of oil, natural serves ice cream Oceanic and sea fish - Mackerel Atlantic, Sardin Atlantic, Sardinell, Herring Atlantic, Study Oceanic, Tuna, Sair Pacific. Salaka (herring) can be used as raw fish. The raw material comes with the following types of cutting - undetected fish, decapitated, chosen with head, chopped decapitated, carcass, half-stovered. District Lov - Northeastern and Central Part of the Atlantic Ocean, Baltic Sea, Indian Ocean, Pacific Ocean.

Storage of ice cream raw materials before processing is carried out in a low-temperature refrigeration chamber at a temperature not higher than minus 18 0 s, raw fish in a cooled chamber at a temperature of 0 minus 2 C.

The raw materials entering the ice cream is released from the packaging (a cardboard package and a plastic bag is removed or a paper bag is laminated with propylene) and is sent to defrosting to the water defrosting devices H2-ITA-112. The defrosting ends when the temperature is reached in the thickness of the fish minus 2 - 0 0 with or the free breakdown of the unit.

The raw fish is shifted into the intra-water container and is fed to the sink.

2. Washing, scales, sorting.

Fish washing to remove surface contaminants is carried out using a stroke device when transporting fish from a defroster to a cutting conveyor or a censum drum.

Sardine and Sardinell are sent to the removal of scales. The removal of the scales and the fish washing is carried out in the CCM-1 CCHE-filing drum. Purified from scales Fish is fed to sorting.

The flow of excess moisture and sorting is carried out on a ribbon conveyor before serving on the cutting.

When sorting, young, calamities of other fish species, copies that do not meet the requirements of standards and technical conditions are relected (fish with significant mechanical damage, in appearance patient affected by helminths, with ulcers), as well as foreign objects; If necessary, the fish is sorted in size.

A discarded fish for waste disposable conveyor is assembled in laminated waste containers, which are removed from the workshop as filling.

Sorted and washing the fish is immediately transmitted to the cut.

Cutting, washing

For the manufacture of canned on the line of natural canned food, natural with the addition of oil, fish are divided into a carcass manually. Pisces remove tail fins, heads, insides (with cutting and cutting abdomen), shoulder bones, bugs, kidneys. Discracing meat at the head and fins should be minimal. When removing the bugs, the skin disruption is allowed.

The separated fish was washed in the washing baths with the elevator of the supply of raw materials in periodically changeable water at a temperature not higher than 20 0 s, as well as using a stratum device when transporting fish from a washing bath according to the "goose neck" conveyor to the packing machine.

4. Preparation of cans

For the facility of canned food, natural with the addition of oil use metal unquenographic banks No. 38 1/185 g with a device for opening a key "key" and metal unlitographic banks No. 6 1/250 g and No. 5 1/240 g with a "key" and without " Key. "

Before the direction in the production of banks and covers are sorted. At the same time, copies are removed with the improper fool of the edges, rust, passing the sealing paste and other defects.

Metal banks are watered with flowing water with a temperature of 65-85 0 s and disappear with a sharp steam using a special device. Peacing cans is carried out by running out moisture in the process of feeding the cans in the processing machine.

The lids are released from the packaging material immediately before rolling.

5. Preparation of materials

Materials used for the manufacture of canned foods should comply with the requirements of technical regulations, other legislative acts that have been operating regulatory and technical documentation. Auxiliary materials before the direction in production are stored in the warehouse of auxiliary materials.

For the production of canned food, a dry table salt is used not lower than the first grade of pomol No.0 and No. 1, which is sieved through a sieve with cells 1.2x1.2 mm. If necessary, the salt is dried.

Spices before the direction in production inspected and, if necessary, wash and dried.

The oil intended for the fill in the jars warms up before the fill to the temperature 75-85 0 C.

6. Facing, weighing

Fishing facility is carried out using Ina-115 and In-130 padding machines.

Fish faces in banks No. 38 1/185g, No. 5 1/230, No. 6 1/250. Slices of fish are laid in cylindrical banks cross-cut to the bottom and lid cans. The height of the portions of the fish should be equal to the internal height of the can or 4-5 mm less than its internal height. Each bank filled with fish passes through control weighing, where

workers sort the banks non-standard by weight (light weight, heavy) and on the weight control section bring the mass of cans to standard manually.

7. Making salts

Making salt to each bank is carried out automatically using the BS-4 saline.

8. Making spices

In the manufacture of canned food, the spice bookmark occurs manually. In the manufacture of natural canned spices are not added.

9. Making oil

In the manufacture of canned food with the addition of oil pouring oil with a temperature of 75-85 0 s is carried out using a B4-KDN-2-1 oil filler.

10. Marking, exhausting, silence (rigging).

Applying marking signs on the covers of cans No. 5 1/240 and No. 6 1/250 without a "key" is carried out by the method of extrusion to supply caps on the searfactory machine. Marking signs are applied in three rows: the first row is the date of manufacture (number, month, year); The number is two digits (to the number nine inclusive is the in front of zero); Month - two digits (to the numbers nine inclusive ahead puts zero); Year - two last numbers. The second row: an assortment sign - three signs (numbers or letters, except the letter "P"); The number of the manufacturer is the manufacturer - three signs (numbers). The third row: the shift number is one digit; The fisher's index is the letter "P".

Banks No. 38 1/185, No. 5 and No. 6 with "key" are marked after sterilization.

In the manufacture of canned food with the addition of oil, natural cans filled with the product, the ferry is exhausted. Injecting the steam is carried out in the process of rolling the cans on searcharges directly under the cover. Canned food roll on the Somme quaruscar.

Before rolling, there is visual control over the degree of filling the cans, the absence of the product on the flange of the board of the can, uniform curl of the cover, the lid landing density on the bank, etc.

Upinal seams should be hermetic, mechanically durable, smooth, without spans, teeth and other defects. After the ordering, visual control of the quality of the sealing seam and tightness of the bank is carried out.

11. Washing of sunken cans

The washing of baked cans in front of sterilization is carried out in a washing machine of KP-2 solutions of detergents (permitted for these purposes by organs and institutions of the Ministry of Health and Social Development) with a concentration of 2-3% at a temperature of not lower than 50 0 C. Rinsing can be carried out with fresh water at a temperature of 50-60 0 s . The washed banks are sent to the basket located in a hydrated water temperature of 50 0 C. After filling in banks, the baskets are immediately sent to sterilization. The delay of the baked cans before sterilization should not exceed 30 minutes.

12. Sterilization, cooling

Sterilization of canned food is carried out by steam in vertical autoclaves B6-CAV-2, water cooling with referred to approved modes. Allowable deviations of the duration of individual stages of heat treatment are +/- 1 min., Sterilization temperature +/- 1 єС, pressure (backpressure) during sterilization and cooling +/- 0.02 MPa.

Canned food cooled to no more than 45 єС.

At the end of the process of sterilization and cooling, the baskets with canned food are discharged from the autoclave, and canned food is sent to a ware-drying unit.

13. Washing, drying cans after sterilization

Washing and drying cans after sterilization is carried out in a ware-drying unit with steam heating KP-2. To remove protein and fat contaminations from the surface of the cans, detergents of detergents are used (with a mass fraction of detergents 2-3%) at a temperature of 50-60 0 C. Rinsing can be carried out with fresh water at the same temperature. Drying cans is carried out with warm high pressure air.

14. Sorting (Parameter), Waste, Packaging

Canned food, developed with deviations from the installed sterilization mode, are isolated from other parties and are under special control. The power banks are subjected to visual inspection. Channels with subtends are subject to rejection, with mechanical damage obtained with a possible violation of the sterilization mode, unloading cans from the autoclave.

After washing and drying the banks No. 38, No. 5 No. 6 with the "key" sent to the labeling. Marking signs are applied with an immentable paint on the bottom of the banks in two rows on the square limited by the first bombing ring. The first row is the fisher's index (the letter "P"), the date of manufacture (number, month, year); The number is two digits (to the number nine inclusive is the in front of zero); Monthly two numbers (to the numbers nine inclusive ahead puts zero); The year is the last two numbers. The second row is the shift number (one digit), the assortment sign is three characters (numbers or letters, except the letter "P"); Enterprise number - Producer - Three characters (numbers).

Banks are stacked in boxes from corrugated cardboard using gaskets. By transporter, the box is sent to the warehouse of finished products for ripening.

15. Maturation

In the workshop, cardboard boxes with products are installed on pallets. Each Pall has an identification (passportable) tag, indicating the date, name of the range, autoclava numbers, the number of cans, brand, shifts. Canned food placed in a warehouse so that the inscriptions are facing the passage. Passages in warehouses must have a width that provides transportation of products with loading and vehicles. Ripening of canned food is carried out at least 11 days in the warehouse of finished products.

During the ripening period, chemical, physical, microbiological and organoleptic studies of canned food are carried out.

16. Labeling, Sorting (Parameter), Packaging, Marking

Clean and dry banks No. 38 1/185 g, No. 5 1/20 g, No. 6 1/250 g. Labeling with the help of a Koch-A labeling machine. For bank No. 38, the cardboard label manually is inserted under the "key". Labelled banks are stacked in drawers from corrugated cardboard using pads. Boxes are binding to ribbon -Gardian by car.

During labeling, visually checked the presence of cans with defects of an external state - with a sign of bombing, clapboard, birds, birds, holes, through cracks, suitable, etc., the appearance of the sealing seam (seam should be smooth, without spans, teeth, languages, sublices, The same width, without waviness and wrinkles, is sufficiently compacted, but not crushed, without squeezing the sealing paste from the seam). Banks with defects of an external state, incorrectly decorated twisted seam rejected.

Banks must have label containing the following information:

The name and address of the enterprise - the manufacturer with an indication of the manufacturer's country;

Name of product;

The designation of the document, in accordance with which the product is made and can be identified;

Net mass;

Date of manufacture;

Storage conditions and shelf life;

Enterprise trademark (if available);

Confirmation confirmation information;

Nutritional value;

Composition of the product;

Phrase "product sterilized, ready to eat"

Marking may contain other information in accordance with the requirements of the Contract.

Each packaging unit should have the production of one name and one date of production.

Marking is applied to the end of the corrugated products with products containing the following product information and the factory:

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