For the first time, an unusual way of preserving meat was invented by the Frenchman Nicolas Apper in 1804. He put boiled meat in a dish heated to 110-115 degrees, leaving a small hole. When the meat cooled down, the containers were hermetically sealed. This invention made it possible to store meat for a long time and truly became a revolutionary invention that turned the food industry of that time upside down.
The invention of stew
At the beginning of the 19th century, there was a sharp increase in the urban population due to the development of industry. There was an urgent need to supply the townspeople with food that could be stored for a long time.
Nicolas Upper's invention quickly spread throughout the world. Even Napoleon himself awarded the resourceful Frenchman the honorary title "Benefactor of Humanity".
The British very quickly realized that the production of stewed meat is a very promising direction in the food industry, and acquired a patent for its production. In the UK, the process of making canned meat has improved. Now the meat began to be packed in cans. This conservation method soon spread throughout Europe. It is worth noting that in those days, stew was considered almost an elite product and was quite expensive. In general, this product was not then available to the average citizen. Only the process of mechanization of production was able to reduce the prices of stewed meat.
Stew in Russia
The first cannery in Russia was opened in 1870 in St. Petersburg. The product range consisted of: fried beef, porridge with meat, stew, pea chowder, meat with peas. The main customer of this cannery was, of course, the army. Stew quickly became the most common soldier's food.
In the tsarist army, the daily ration of meat for the lower ranks was one pound. A can of canned meat produced at that time weighed that much.
How to choose a stew
Nowadays, canned meat is not as popular as, for example, in the USSR, when Soviet citizens consumed canned meat in large quantities. Now you can always buy fresh meat instead of canned food.
A certain surge of interest in canned meat was recorded during the 1998 crisis, when the population began to actively buy it, apparently preparing for the hungry times, but after a few years the rush demand began to subside.
In the store, it is better to choose stew made in accordance with GOST. Stew made according to TU may contain up to 90% of food additives, flavorings, soy proteins, ground skins and cartilage.
It is best to buy stew with the letter "B" on the label, which means the highest grade of the product.
The result of improper processing of meat can be the swelling and deformation of the can, so you need to carefully consider the packaging before buying.
