Вопрос № 223532 - Английский язык

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The category of cured, smoked and cooked meats is a broad line of sausage products such as frankfurters and bologna which differ from cured and picked meats in that they are prepared from finely chopped meat to which salt, sugar, spices and flavourings have been added. They may also include such items as cereals, milk powders, protein hydrolysates and other substances.

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Fresh red meats are refrigerated. Cured meats such as ham, bacon and sausage contain chemical preservatives (salt, nitrate, nitrite) but are, in addition, heat processed and stored under refrigeration. Fresh and cured meats are also canned. With severe heat processing a shelf – stable product is produced. In certain products stability is achieved in part through other processes: fermentation, drying, smoking and impregnation with vinegar.

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Cured meats are those which have had combined with salt, sodium or potassium nitrite. Sugar and spice are optional ingredients. The salt functions as a preservative while the nitrite and nitrate combine with the meat pigments to form fairy stable coloured compounds.

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The category of cured, smoked and cooked meats is a broad line of sausage products such as frankfurters and bologna which differ from cured and picked meats in that they are prepared from finely chopped meat to which salt, sugar, spices and flavourings have been added. They may also include such items as cereals, milk powders, protein hydrolysates and other substances.

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Fluid milk for commercial distribution is usually pasteurized, that is subjected to the temperature of 61,70 C for at least 30 min or 71,70 C for 15 sec. and then cooled and bottled. The importance of safety and cleanliness is stressed in the dairy industry. Milk may also be condensed or evaporated, dried, powdered or separated into skim milk and cream.

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Ice cream is the frozen product made from a combination of milk products (cream, butter, or milk – either whole or evaporated, condensed, skimmed, or dried) and two or more of the following ingredients: eggs, water and sugar with flavouring and colouring matter. In the manufacture of ice cream, freezing is accompanied by agitation of the ingredients to avoid crystallization and to incorporate air for proper texture.