Meat and Meat Products. VIII. Аудіювання зв’язного тексту:
VIII. Аудіювання зв’язного тексту: 1.Victor Hugo est ne en 1802 dans la famille d’un officier. 2. Il etait un faible enfant. 3. Le pere de V. Hugo voulait quil entrat a l’Ecole Po lytechnique. 4. Mais le jeune e’crivain a decide de se consacrer a la literature. 5. En 1822 Hugo a fait paraitre son premier recueil de poemes “ Les odes et les poesiers diverses”. 6. Des ecrivains Dumas, Merimee, Balzac, Musset et beaucoup d’autres se reunissent chez lui. 7. A ce temps-la Hugo a e’crit ses chefs-d’oeuvre. 8. Hugo est devenu celebre. 9. En 1841 il a ete elu a l’Academie francaise. 10. En 1845, on l’a nomme pair de France. 11. En so ans il continuait a travailler comme autrefois. 12. Il e’crivait et participait aux mouvements politiques jusqu’a sa mort. 13. Pendant toute sa vie il a lutte pour la liberte et la justice. Les questions d’apres le texte: 1. Quand est ne V. Hugo? 2. Ou son pere voulait-il qu’il entrat? 3. Quel etait son premier recueil? 4. Quels e’crivains se reunissent chez V. Hugo? 5. Quand V. Hugo a-t-il ete elu a l’Academie francaise? 6. Quand l’a-t-on nomme pair de France? 7. Quels e’taient ses ideaux. IX. Поетична хвилинка “L’automne” “Le printemps” “La chnte de Gavroche” “La Nostalgie”. X. Parlez de Victor Hugo d’apres le plan (розповідь за планом) – план на дошці (або у кожного на парті). Le plan 1. La date et le lieu de sa naissance. 2. Son pere. 3. Chateaubrand et V. Hugo. 4. Ses relations avec les romantiques. 5. Ses Drames romantiques. 6. Les plus connues romans de V. Hugo. 7. Ses ideaux. 8. Ses recueils de poesie. 9. La mort de V. Hugo.
Meat and Meat Products The flesh from the cattle over 6 months of age is beef and from younger cattle is veal. Beef is a nutritious food having approximately 25% protein and rich in essential acids, В vitamins, and minerals. The primary products of swine are pork, lard, hides, and innumerable by-products. Pork is more successfully cured and stored than any other meats. 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. The manufacture of meat products includes those processes which prepare the product for consumption and increase the stability, improve the texture, colour and appearance of various meat items. Various processes are employed depending upon the desired result. Various enzymatic agents and other additives are often used. The manufactured meat products can be grouped as follows: cured and pickled, cured and smoked, tenderized fresh, frozen, and canned. Cured and pickled meats. Cured meats are those items which have had combined with them salt, sodium or potassium nitrite. Sugar and spices are optional ingredients. The salt functions as a preservative while the nitrite and nitrate combine with the meat pigments to form fairly stable coloured compounds. Cured and smoked meats. In 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 pickled meats in that they are prepared from finely chopped (or comminuted) 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. These products are not pickled since cure penetration is obtained during an extensive mincing or chopping procedure. To secure the low temperatures often necessary for stability during the heating process, suitable amounts of ice are incorporated during the chopping operation. Ice also introduces moisture and thus increases the acceptability of the end product by assuring proper juiciness. The products are usually heated in the smoke house to approximate internal temperature of 65.6 - 76.7°C. Hardwood smoke is introduced, and the products are smoked for a length of time sufficient to impart the characteristic smoked flavour. This smoking operation further increases stability of the end products by depositing on the surface a certain quantity of bacteriostatic agents (2344). Translate into English. Исследование показателей безопасности фукосодержащей добавки из подсырной сыворотки. Получение новых функциональных композиций, которые могут быть использованы в рецептурах продуктов для эквивалентной замены традиционных ингредиентов – одна из актуальных задач пищевой отрасли. Среди пребиотиков углеводной природы выделяют минорные компоненты – фукозу (витаминоподобный сахар). Фукоза необходима для полноценного развития жизнедеятельности микрофлоры желудочно-кишечного тракта. Фукоза формирует питательную среду, способствует увеличению метаболической активности, подавляет патогенные организмы, участвует в формировании иммунной системы (500). Make the annotation (70-100 words) of the following article in English
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