Business information

Balik

Balik - salted and then provyalennaya air back valuable species of large fish - sturgeon, salmon. The word «balyk» has a Turkish background, and literally means simply «fish». < br /> Balyk is fine consistency, pleasant taste and odor-specific. most prized balyk obtained from belorybitsy, nelmy and sturgeon, with up to 22-23% fat. Recently, sales have also syrokopchenye

Beef

beef - the meat of cattle. The word comes from the ancient Russian «govyado», which means «bull», «parish». (cf. Taj. gov, pp. cow - a cow) is divided into 3 grades. Higher class includes back, chest parts, beef, SIRLOIN, Rump and rump, the first - and shoulder blade, as well as flank, the second - zarez, front and rear shank. Most prized beef produced from the

Broiler

Broiler (eng. broiler, on broil - broil in the fire) - otkarmlivaemy young birds for meat. According to the type of birds using different weight and age limits for such youngsters. For example: - for ducks - before the age of 8 weeks - for chickens - chickens under the age of 10 weeks, weighing up to 2 kg - for geese -- under the age of 12 weeks - for tsesarok - under the age of 12 weeks -

Chicken

Chicken - chicken. Chicken contains 7,5 - 13,1% fat, 20.3 - 22.4% protein. Because chickens are preparing a variety of first and second courses, cold and hot appetizers, chicken meat is also used to prepare various salads. Age chickens determined by color and type of legs. Young birds skin, usually white, tender, it is clearly (especially under the wings) differ prozhilki, legs are covered with small

Chicken leg quarters

chicken leg quarters

Pork

pork - the meat of domestic pigs. Svivnina is divided into two classes. The first class includes: blade section of the dorsal (LOIN), breast, lumbar portion of pashinoy and leg (the hip part) for the second class - tanks with cervical zarezom, forearm (removed) and the shank. Svininu can fry, boil and braise. Pork prepare borsch, cabbage soup, rassolniki, chops, ragout, studni, barbecues, shnitseli,

Rabbit meat

  Rabbit meat - meat rabbits in the eating. Rabbits are fairly widespread economic importance to the rights, including as a source of protein. The most high-quality krolchatinu received from so-called meat breeds of rabbits. Krolchatina, as well as Turkey, nizkokaloriyna contains little fat and gladkovoloknista structure. There are several types of cooking rabbits, but the preference for hot

Sausage

sausage - food, is a meat (usually beef) in the long coat. It may contain one or more types of meat. The types of sausages and their production boiled sausage made from minced prosolennogo. They are boiled at a temperature around 80 degrees. Boiled sausages are most popular in the world. Top-class cooked sausage - stuffed. This thick sausage, fillers which tend to be strictly defined pattern. Boiled

Sausage

Sausages (from the French. saucisse) - the meat product, whose prepared from the meat (or its substitutes). In fact, is a small sausage, but, unlike ordinary sausages are usually used for food after the heat treatment (boiling, frying). Is similar in such varieties of sausages, as sardelki, shpikachki. Sausage may be the natural environment (from gut or gelatin) and polyethylene. When hot sausages

Turkey-cock

Turkey-cock - turkey meat when eating. Turkeys are originally from the Western Hemisphere, where they were the only poultry Aztecs are now fairly widespread economic value to humans, primarily as a source of protein. The most high-quality turkey are in the United States. In Russia, turkeys have less economic value because of their thermophilic. Turkey, as well as krolchatina - nizkokaloriyna contains