How do sprats
• How do sprats
A hundred years ago was the center of Stavanger, the canning industry - the best delicacies could not be found in the whole of Norway. The plant is actively supplying fish to Russia and in 1902 canned Stavangena were awarded a special diploma of the Imperial. Today, the building of factories established a museum, where the fully restored the processing of fish. I suggest to look like at the beginning of the last century rolled sprats ...
To begin with we shall understand terminology. We have the word "sprat" is generally understood any canned small fish, but for Norwegians "sprats" - a small fish of the herring family.
Since sardines much more attractive to buyers, but live in warmer waters and close to the coast of Norway are not found, the Norwegians were on the tricks and called their canned sprats "Norwegian sardines".
The first canning factory was opened in Stavanger in 1873. We worked on it while essentially only women. Now here interactive museum - visitors are invited to participate in all process cycles.
First fish "salted" in large wooden vats:
Then, her hand is placed on the spokes for the subsequent smoking. An hour worker could thus strung up thousands of fishes:
After some time, we came up with a special device, which laid sprats head down and speared fish all at once:
This automation has allowed to increase up to 4000 fish per hour:
Prepared fish garland inserted into the frame for smoking and put in the oven. Bloating from 45 minutes to 2, 5 hours, depending on the furnace:
sprats fetched and then put on a special table, where one stroke of the knife industry, all Rybin in the frame head removed. Before the invention of the thing "on their heads" working children armed with scissors. Their performance was 4 frames per hour. With the apparatus it rose to 10 frames per minute. Children dismissed:
A "comb" embers were removed from the needles:
Filling plant. Before you begin to lay the fish in cans, should be familiar with the requirements of the packaging:
A method for stacking depends on the size of fish. A total of sixteen standards:
To each his own bank and its quantity - from 3 to 38 pieces depending on the size of the sprat themselves:
After the installation, you must add the oil. This process, too, eventually underwent automated: first it was poured by hand into each jar, because invented the pump, dispensing the right amount to 10 containers simultaneously.
Generally, this museum - the perfect place to see how humanity developed in the era of industrialization:
Then the cans manually rolls on a special machine. Before this machine makes 500 cans per day. With the machine up to 10,000 cans. This invention revolutionized the industry:
On the left - to roll up the bank, to the right - nezakatannaya. Machines are still working:
At the end cans process steam-sterilized by heating to a temperature of 115 °, and held so hour. Empirically it is proven that after this treatment, the bank can live up to 100 years:
After that, banks are washed, dried and wrapped in glossy paper. On paper pasted a label:
On the second floor there is a whole collection of labels for different motives and the country:
Henrik Ibsen - Norwegian playwright:
A special series for the English and their 5 o'clock tea:
The series for the German market:
Business Dictionary in four languages for international deliveries:
represented rare exhibits in the museum - tin, which is more than 100 years. She visited with Amundsen at the South Pole, and there are not eaten. In 2003, it opened vnaale and sent to the laboratory. nothing happened to the fish. She was absolutely normal and is ready to eat.
We tried - the taste as fresh. So do not be afraid to eat canned food: