Mass media representatives and bloggers visited "Kausar"
Today, representatives of the republican and federal media, as well as bloggers, visited the Kausar agricultural cooperative, which is engaged in the processing and canning of meat products, and actively cooperates with neighboring countries. Andrey Gerasimov, head of production, told reporters about this during a press tour of the enterprise.
“Our products are regularly ordered in Moscow and St. Petersburg. In addition, we are closely cooperating with the countries of the near abroad and the CIS, Kazakhstan and Uzbekistan are especially active,” he said.
Andrey Gerasimov demonstrated to journalists the full cycle of turning a duck carcass into a ready-to-sell semi-finished product.
“First of all, whole carcasses go to the cutting shop, where a special machine cuts them into the usual pieces, but not a single machine can make high-quality fillets, so you can’t do without human labor,” the production director said.
After that, the meat is sent for further processing to various workshops, depending on what will be made from it.
To create smoked and dried products, the meat undergoes primary processing and is sent for three to five days to a special “maturing” block.
“When a product is prepared for drying or smoking, special starter cultures are added to the curing mixture, which prevent the development of pathogenic microorganisms,” Andrey Gerasimov explained.
After this procedure, the meat is sent to a special drying chamber, where the temperature is always maintained at 11 degrees. In addition, air constantly circulates in the chamber, which is why stagnation does not form in any part of the room. The air in the chamber is renewed every two hours.
For the manufacture of boiled products, such as sausages, a special cabinet is used where meat products are steamed. This allows to save the taste and aroma of meat.
“When you cook meat at home, most of the juice goes into the water and you get a broth that we don’t need. When steaming, all the liquid remains inside the product, thanks to which it turns out to be as juicy and tasty as possible,” Gerasimov noted.
In addition to semi-finished products, the company sells fresh duck carcasses or their individual parts. The meat is placed in vacuum packaging, due to which the shelf life is increased several times.
“Unfortunately, those parts where there are bones cannot be packed in this way, and for them we have a special apparatus that fills the packaging with gas, which increases the shelf life by more than three times compared to storage in ordinary air,” the production director said.
In addition to semi-finished products and fresh meat, the company produces canned meat, dumplings and pastries, as well as pet food.