Hungarian (Hungarische Bratwurst). Hungarian sausages - delicious gifts from Hungary Hungarian salami

05.02.2024

1. The cost of a labeling machine for weight products is comparable to the cost of a project to implement an MES system. For simplicity, let both of them cost 7 million rubles.

2. The payback of marking lines is quite easy to calculate and is understandable to the person at whose expense the banquet is paid:

A team of 4 markers marks about 5 tons per shift; With an automated line, accompanied by 3 people, 15 tons are marked in the same time. Those. volume that can be completed by 3 teams of 4 people; Savings on personnel per month, taking into account 30% taxes on payroll - 175.5 tr., per year ~ 2.1 million. Payback - 3.3 years. It is clear that the equipment has operating costs, but roughly so.
3. The payback of an MES system is rarely considered, so it is not clear to sponsors. If the choice is between the options of investing 7 million in a topic with a clear return and in a topic with an unclear return, the first one is chosen, sponsors are not fools.

4. To calculate the payback of an MES system, you need to understand what effects can be expected from implementation.

Our website publishes effects and average figures from our experience: meat, cheese, milk.

5. Take, for example, meat processing. A common problem with large volumes is underloading. The client ordered it, it was sent to production, and then it was either mixed up, damaged, or didn’t arrive in time for shipment. The MES system begins monitoring the execution of orders at the stage of creating a production order. The system shows at any time which orders have not yet been shipped, where these products are located, at what stage of readiness, and whether they are in the order. This helps reduce the percentage of underloads even where it was very small.

Let the plant, using the MES system, reduce the number of underloads and increase order fulfillment, and therefore shipment, by 1%. 1% to 15 tons (production from point 2) is 150 kg per day, or 22.5 tr, if the margin is approximately 150 rubles per kilogram of product. Per month - 657 rubles, per year - 8.1 million. Payback is less than a year. Only one of the effects.
6. Example on cheeses. Using an MES system, you can increase the average moisture content of cheese - this is one of the main ways to increase yields:

To increase cheese yield by 0.5%, you need to increase the average moisture by about 0.3%. For most factories, the task is more than feasible, especially if the technologist has a convenient tool for analysis and monitoring. I have provided statistics on the moisture content of cheese from several factories in this article. 0.5% to a production of 15 tons, that’s 75 kg per day, or 22.5 tr, at a price of 300 rubles per kilogram of cheese. Unlike the example with meat, here we received an increase due to water, which we consider free, so we multiply by the price, and not by the margin. Then you can substitute the same numbers as in meat, we get the same payback.
7. If there is an option to invest 7 million with a payback of 3 years or with a payback of 1 year, the choice is also obvious, but in favor of the second.

8. To calculate the payback for the MES system, I took only one of the expected effects; on our website there are 4 of them for each industry; in fact, there are more.

9. In general, when you budget for next year, take a closer look at investments.

Understandable does not mean better.

Meat products from European butchers are increasingly appearing on store shelves.
The consumer reacts positively to new and interesting products.
Rationale:
· effect of novelty;
· trust in European standards;
· more attractive shapes, colors and bright tastes.
Following this trend, we have developed a technology for the production of a gourmet product with attractive culinary and gastronomic characteristics:
· Raw smoked meat "Black Forest" (ham, seasoned 10-12 days + drying 5-7 days;
· Boiled-smoked meat "Black Forest" (ham, about 10-12 days).

Today we will reflect on the benefits of introducing operational accounting in cheese production on an industrial scale. Let's figure out what an MES system is and how it can help cheesemakers.
Excursion into history
To begin with, let's go back to 20 years ago, when not only production, but our everyday life had little to do with technology. A mobile phone was considered a luxury, and the Internet on it was generally something unimaginable.
The owners of cheese production in those days had no choice but to rely on the experience of key employees - the production manager, technologists... And especially the cheese makers! And this is not strange, because in such a creative craft, success is always based on experience and talent, which are passed on from generation to generation.
Talent is talent, however, with weak control and recording of indicators in magazines, the cheese often came out of different quality. This was clear even without laboratory tests - the color of the cheese was clearly different from the desired one. Possible reasons: a mistake was made during cooking and the ingredients were shifted, or the cheese was too salty, because... he was not taken out of the pool in time.
Remember our favorite incident at one of the exhibitions?
About 5-6 years ago, cheese makers started thinking about options, methods and tools for quality standardization. To do this, they began to try to take into account more and more parameters when producing cheese:
they did more analyses, controlled the salting and drying time of each brew, kept the history of the use of starters in cheese brews, etc. But, despite all the efforts, the human factor did not cease to influence the production process and deviations associated with the “creativity” of key employees did occur.
Communicating with cheese makers, we realized the urgent need to “dehumanize” control and transfer production accounting to an automated system.
About 4 years ago, we implemented our first project to implement an MES system in a cheese production facility. And, as expected, this product began to be in demand.
For reference: Manufacturing Execution System (MES) is a production process management system designed to solve problems of synchronization, coordination, analysis and optimization of product output within production.
We divide cheesemakers among ourselves according to milk processing volumes:
large enterprises (from 200-300 tons/day) medium-sized (50-200 tons/day) beginning cheese factories (up to 50 tons/day) And in each category there are factories that have already felt the harmful influence of the human factor on the quality of the finished product and thought about moving away from paper to an operational accounting system. Like those who don't see the value in change, and like before, they use journals to record basic data.
Prerequisites
So what are the reasons that cheese plant managers began to think about implementing an MES system?
1. Growth in production volumes.
In our opinion, this factor is the main one. The volume of data is growing like a snowball. Hence, they become difficult to manage. More errors and defects appear, which leads to serious financial losses.
2. Widespread distribution of retail chains throughout Russia (especially in the European part).
Networks have strict requirements on several points:
Product quality. We cannot supply Dutch cheese that is yellow today, orange tomorrow, and over-salted the next day. Quality and taste must be consistent. Otherwise, the products will simply be removed from the shelf. Logistics. Cheesemakers must always ship the right amount of product online to ensure it is always in stock. Therefore, the volume of finished products must be stable. Pricing. The chain wants to get the best quality product for the least amount of money. In this regard, we need to accurately calculate the cost of production so as not to operate the enterprise at a loss. Plus, do not forget that the cheese factory must sometimes give promotions for the minimum price of products in order to attract the attention of customers to their products on the store shelf. 3. Increasing the number of SKUs.
Remember who produced cheese with white or blue mold before the food embargo was introduced? So we won’t remember. But in recent years in Russia, large enterprises have acquired such types of cheese as cachotta, buratta, cheeses with white and blue mold, mozzarella, etc. It is difficult to track such a number of SKUs and bring each one to the final result, and the MES system will always tell you what to do next with which item.
Advantages of an MES system
1. Reducing the number of defects and stabilizing the quality of the finished product.
In the system, you can generate so-called “brew passports”, where key indicators of a specific brew will be recorded:
fat and protein at the start what starters and how much was added to the cheese maker % of salt in the pool and the time the cheese spent in it fat, protein, moisture, salt before ripening, etc. This will allow you to control the process at any stage, and not wait for the cheese to ripen. This way, we will be able to react in a timely manner if we receive indicators that do not fall within the specified range of values.
2. Control of losses at each stage
We can see why and at what stage we lost in quality and quantity.
For example, you can evaluate the effectiveness of each cheese maker and tie his motivation to this.
3. The history of brews is stored for a long time
You can see statistics over a long period and find ideal indicators for a specific batch.
For example: one of our clients really surprised the auditor of a well-known retail chain. During the inspection, a representative of the chain asked to show where the milk came from, what starter cultures were specifically in this cheese, which he was now trying. The auditor was already rubbing his hands and imagining how nervously the magazines would rustle, but he was very surprised when in a couple of minutes he received all the data about a specific brew from the automated system.
Have you encountered this? Is it easy to find everything in magazines?
4. Control of technological operations for ripening “long” cheeses
The MES system itself will tell the responsible employee which heads of cheese need to be checked today (turn over, take a sample for analysis, etc.).
5. Full traceability
This functionality allows you to see which products were made from which raw materials, and through the hands of which employee within the enterprise they passed. This allows you to raise the entire chain and track the culprit when identifying a defect at a later stage. You can also see what other cheese has passed through “these hands” and minimize the shipment of defective products to customers.
I tried to list the main points. In fact, there are many more advantages (cost calculation, for example:).
Effects of implementation
In our opinion, the main effect that is achieved through the implementation of an MES system in production is maximum control and manageability of the process at all stages:
The production manager sees the full picture of his site The chief technologist sees all the reporting on the key parameters of each batch The financial director receives the necessary data to calculate the cost of finished products The general director sees the full picture of his enterprise and has the opportunity to dive into each individual brew Summing up
Today, automation of accounting and control in production is no longer a breakthrough, not a fantastic phenomenon from a movie about space. This is hygiene. This is how any enterprise should work if it wants to meet modern requirements.
In conclusion, I would like to talk about the options that an enterprise has that wants to restore order in its production.
The most cost-effective option is to use your own IT service to modify the functionality based on the existing information system so that it meets the requirements of a modern MES system. It is very important in this case to have a production manager or technologist who knows what he wants and can set clear tasks for developers.
You can involve local 1C franchisees in the development, but it is far from certain that it will be cheap and fast. Lack of industry experience can delay a project and make it more expensive.
If the enterprise does not have an employee who is ready to formulate his “wants”, or there is no desire to rely on the opinion of not the most experienced developers, then there is the simplest, most reliable, but not the most budget option - contact industry specialists who have experience in repeated development and implementation similar systems. This way, implementation can proceed quickly, efficiently and avoiding all the hassles that may arise in the first option.
The decision is yours!
In the meantime, we’ll put things in order at another cheese-making enterprise :)

When people ask me what to bring from Hungary, I never forget to mention the Hungarian variety of salami sausage. But not a sausage without a family, without a tribe, but a noble, world-famous salami with an “impeccable pedigree”!
And there is no need for a long, eloquent introduction here!
You already immediately guessed that we would be talking about sausages produced in Szeged at the Pick Szeged Zrt company.

Hungarian Pick salami is a famous Hungaricum, a unique product produced in one specific region and is the pride of the national cuisine, like Belgian chocolate, Scotch whiskey or Italian Gorgonzola cheese. Pick salami, produced in Szeged, is sold throughout the country and has become one of the city's main brands.

If we consider the history of salami in the context of the history of sausage as such, it should be noted that sausages were originally made out of necessity as a way to store meat without freezing.

The first mention that has been found is from the works of the Greek poet Homer: about 2800 years ago, he mentions the process of frying meat in his Odyssey. Homer describes Odysseus's travels and his decision to fry some sausage. Sausage was prepared and eaten in large quantities by the Babylonians about 1,500 years ago. P The first mention of salami dates back to the 5th century BC. Grivers recently discovered the oldest recipesalami, which was prepared in the city of Salami, on the east coast of Cyprus (destroyed back in 2000 BC), from which it got its name.

Nikolai Lebedev told an interesting story about Hungarian salami:

“Everyone in Hungary knows Pick, but not everyone knows that the company, which is the largest pork processor in the country, was founded by a Jew who could not even taste his own products.

The city of Szeged, where Mark Pieck began making his sausage 150 years ago, is located in the far south of Hungary, near the border with Romania and Serbia. The city is famous for the world's only paprika museum, which also has an exhibition dedicated to Mark Peake and his meat processing plant. The museum’s website provides the following information about him: “Mark Pick, an entrepreneur of Jewish origin engaged in food production, was a native of Moravia. Having visited Italy, he studied local sausage production and came to the conclusion that Szeged, which is famous for its breed of pigs, is perfect for producing salami.”

Pick came to Szeged in 1869 with a group of Italian sausage producers and set about setting up a factory. In 1892, he died, and the company was inherited by his widow Catalina, and then by his son, Enyo, who significantly expanded production. By 1939 Pick Szeged Zrt. became the second largest food company in Hungary. Nothing more is reported about the history of the family in the museum exhibition. Much more attention is paid to sausage production technology. Posters and old photographs show workers skinning pig carcasses, chopping and deboning the meat, stuffing it into casings and curing the sausage. For the first few decades, the casing was made from horse intestines, and then switched to synthetic materials. Pika sausage is distinguished by a unique set of spices and an even white coating of salt on each loaf.

To provide his enterprise with raw materials, Peak created a large pig-breeding farm, which was often called a pork empire. The museum has a store offering dozens of types of sausages, hams, bacon and hams.

Historian of Hungarian Jewry András Zima, who teaches at the Jewish Theological Seminary in Budapest, notes that the Pieck family actively supported the Jewish community and observed tradition. “For them it was just business. They didn’t eat the sausage themselves, they just sold it,” the historian notes in an interview with Tablet.

Money from the sausage business largely financed the construction of the monumental Szeged Synagogue, completed in 1907. The synagogue, which is the second largest in Hungary, amazes with the luxury of its interior decoration.

According to András Zima, along with Pieck, many other Hungarian Jews achieved financial success at the end of the 19th century. The transformation of the Austrian Empire into Austria-Hungary in 1867 was not limited to just a name change. Now Austria and Hungary were officially considered independent states, united under the rule of the Habsburgs. Hungary had its own government and parliament, and Hungarian became the main language of instruction in schools. At the same time, the Magyars in the then Hungary (which was much larger in territory than today) constituted a minority of the population. Under the rule of Budapest were modern Slovakia, Croatia, parts of Serbia, Romania and Ukraine. The government in Budapest actively sought to “Magyarize” the entire population, which was very difficult to do, if only because of the difficulty of the Hungarian language. Therefore, the Jews, most of whom by that time had already abandoned Yiddish and switched to Hungarian, were considered by the authorities as allies. There was no noticeable state anti-Semitism in the country at that time, and many Jews were able to achieve success in business, science and culture.

This situation changed after the First World War, when large territories inhabited by ethnic minorities were taken from Hungary. The country has become 90 percent monoethnic, and now Jews are the largest ethnic minority in it. When the Germans occupied Hungary in 1944, Jönö Pik lost his business and left Szeged for Budapest, where he was lucky enough to survive the war under the patronage of the Swedish diplomat Raoul Wallenberg. After the war, the meat processing plant was nationalized, Jenö Pik spent the rest of his life in Budapest, and his children emigrated to the United States. After the fall of the socialist regime, the Pika plant was transformed into a joint-stock company and continues to produce sausage today."

If you happen to visit Szeged, don't miss the opportunity to visit the famous Pick Salami and Szeged Paprika Museum.

The history of the development of the Szeged meat industry is very clearly presented here and the process of sausage production in former times is described in detail.

It is interesting to look at antique machines and objects used in production: scales and knives, meat grinders, countertops, boxes on sled runners, baskets.

Traditionally, for Hungarian salami, the meat is not twisted, but chopped on a grinder into pieces the size of a grain of rice. Thanks to this, a large amount of moisture is removed from it, and spices are better absorbed. The composition and amount of spices added are unique. In the classic type of salami - “winter” - paprika is not added, however, there are many versions of salami with various flavoring additives: red pepper, ginger, cheese, and also with minced beef. The flavor harmony of salami begins to ripen even before being filled into the casing, since the finished raw material is left to ripen for several days. Once filled, the salami is smoked with cold hardwood smoke and then hung out to mature for 100 days.

Previously, salami was ripened in special drying baths. The moisture content in the meat was gradually reduced to a minimum, and noble mold formed on the shell, enhancing the taste of salami. Before the advent of air conditioning, evaporating moisture from the outer and inner layers of salami was the responsibility of the salami maker. In addition, the aroma of the product was developed not only through the appearance of noble mold, but also through constant quality control and careful brushing, which is still an integral part of the technology.

The Hungarian sausage Azy kolbasz, among others, is distinguished by its unforgettable delicate and spicy taste. It is prepared using fatty pork, garlic, salt, pepper and paprika. It should be noted that the taste of Hungarian sausage depends on the region in which it is produced (your culinary preferences, set of spices, etc.). The main condition for a tasty Hungarian-style sausage is fatty pork; if the amount of pork fat in the minced meat is insufficient, you will get a “dry” sausage.

Fat pork shoulder – 2kg

Garlic – 3-5 cloves

Salt – 2 tbsp

Black pepper – 1 tsp

Ground paprika – 1 tbsp

½ cup very cold water or ice

Pork intestines

How to cook:

Clean thoroughly and rinse with warm running water. Well-cleaned intestines are intestines that have been cleaned to the point of transparency.

In a bowl, mix chopped garlic, salt, pepper, paprika and cold water, set aside.

Before mincing the meat, place it in the freezer for 5-10 minutes.

Mix the cooled minced meat in a large bowl with a mixture of spices and water until smooth. Place it in the refrigerator for 3-5 hours.

Traditionally, minced meat is sampled before stuffing into casings. To do this, make a small cutlet from a small amount and fry it in a frying pan. After trying it, you can adjust the taste of the future product.

Put a special attachment and a bowel on the meat grinder, one end of which should be tied in a knot.

Slowly introduce the minced meat into the casing through a funnel until it reaches the knot, then, measuring the required length of the sausage, rewind the casing in the desired place several times and continue the procedure until the end of the casing. And so on until you run out of minced meat and casings.

The finished sausage “beads” are hung in a dark and well-ventilated room and left to shrink for 5-8 hours.

Remember, the sausage will shrink in size during heat treatment, so you should stuff it fairly tightly, but be careful that it doesn’t burst.

Hungarians do not cook their sausage, but stew it and bake it in the oven. In order to cook sausage, you need to put it in a pie dish, or in a saucepan, pour a small amount of water or beer into the bottom. The finished sausage looks golden brown, and up to 0.5 cm of liquid remains in the mold. The main thing is not to overdry. On average, heat treatment takes 1 hour.

Raw Hungarian sausages can be stored in the freezer for a long time (up to 6 months).

Bon appetit!

The Hungarian variety of salami sausage (pick salami) is a unique product produced in one specific region, which is the pride of the national cuisine, like French champagne, Spanish jamon or Italian Gorgonzola cheese. The sausage produced in Szeged by Pick Szeged Zrt. is sold throughout the country and has become one of the main brands in the city.

Everyone in Hungary, and many outside it, knows Pick, but not everyone knows that the company, which is the largest pork processor in the country, was founded by a Jew who could not even taste his own products.