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{{About|a spicy meat sausage|the walnut candy|cevizli sucuk}} | |||
{{Refimprove|date=August 2007}} | |||
{{use dmy dates|date=December 2020}} | |||
{{short description|Sausage of Balkan to Central Asian origin}} | |||
{{Infobox food | |||
| name = Sujuk | |||
| image = Sucuk-1.jpg | |||
| image_size = 250px | |||
| caption = ''Parmak sucuk'' | |||
| alternate_name = Sucuk, suxhuk, sudjuk, sudžuk, sudžuka, sudzhuk, sugiuc, sodjouk, soudjuk | |||
| country = | |||
| region = Ottoman Empire | |||
| creator = | |||
| course = | |||
| type = ] | |||
| served = | |||
| main_ingredient = ] (usually ], ]), ], ], ], ] | |||
| variations = | |||
| calories = | |||
| other = | |||
}} | |||
'''Sujuk''' or '''sucuk''' (]) is a dry, spicy and fermented ] which is consumed in several ], ], ] and ]. Sujuk mainly consists of ] and ] usually obtained from ] or ], but beef is mainly used in ], ], ], ], ], ], and ].<ref>{{cite book|last=Gregory-Smith|first=John|url=https://books.google.com/books?id=xideDwAAQBAJ&q=sujuk|title=Turkish Delights: Stunning regional recipes from the Bosphorus to the Black Sea|publisher=Hachette UK|year=2018|isbn=978-08-57-83596-3|location=London}}</ref><ref>{{cite book|last=Пальгов|first=Н. Н.|url=https://books.google.com/books?id=8dkyAAAAIAAJ&q=шужук+колбаса+казахстан|title=Казахстан|author2=М. Ш. Ярмухамедов|publisher=Мысль|year=1970|location=Москва|page=138|language=ru}}</ref><ref>{{cite book|last=Кадыров|first=Виктор|url=https://books.google.com/books?id=Cv2uDwAAQBAJ&q=чучук&pg=PA53|title=Кыргызстан. Традиции и обычаи киргизов|publisher=Litres|year=2019|isbn=978-50-41-88963-0|location=Москва|page=53|language=ru}}</ref><ref>{{cite book|url=https://tmarketonline.bg/product/sudjuk-elenko-s-konsko-meso-170gr|title=Конски Суджук "Еленко" във верига магазини "T-Market"|language=bg|access-date=12 April 2021|archive-date=12 April 2021|archive-url=https://web.archive.org/web/20210412184543/https://tmarketonline.bg/product/sudjuk-elenko-s-konsko-meso-170gr|url-status=dead}}</ref> | |||
==Etymology and terminology== | |||
'''Sujuk''', also "sucuk" and '''soudjouk''' is a dry, spicy ] in ], ] and ] cuisine eaten from the ] to the ] and ]. | |||
''Sucuk'' was first mentioned in the 11th century by ] in his '']'' as ''suɣut''. Another mention was made by ] in his early 14th century work titled ''Kitab al-'idrak li-lisan al-'atrak'' ({{lang|ar|كتاب الإدراك للسان الأتراك}}). The word "suɣut" itself means "sujuk, or dried thing" and derived from Turkic root -suɣur meaning to dry or to drain off and the suffix "-çïk/-çuk" is Turkic diminutive suffix (Suɣutçuk => Sucuk).<ref name=":0">{{Cite web|title=sucuk|url=https://nisanyansozluk.com/?k=sucuk|access-date=2020-09-22|website=Nişanyan Sözlük|language=tr}}</ref><ref>^ Clauson, Gerard (1972) “suğut”, in An Etymological Dictionary of pre-thirteenth-century Turkish, Oxford: Clarendon Press, page 806</ref><ref>Hindoglu, Artin (1838) “سجوق”, in Hazine-i lûgat ou dictionnaire abrégé turc-français, Vienna: F. Beck, page 265a</ref><ref>Kélékian, Diran (1911) “صوجوق”, in Dictionnaire turc-français, Constantinople: Mihran, page 771</ref> But according to some sources, this word evolved from a ] word attested in Early ] as ''zīç'' ({{lang|fa|زيچ}}) and ''ziwīdj'' ({{lang|fa|زویج}}) (meaning "stretching, strip, cord" and "sausage" respectively) which later took the form of ''zīçak'' ({{lang|fa|زیچک}}),<ref>Steingass, Francis Joseph (1892), “{{lang|fa|زیجك}}”, A Comprehensive Persian–English dictionary, London: Routledge & K. Paul</ref> Cognate names are also present in other ], e.g. {{langx|kk|шұжық}}, ''shujyq''; {{langx|ky|чучук}}, ''chuchuk''.<ref>{{cite book|last=Eren|first=Hasan|author-link=Hasan Eren|year=1999|title=Türk Dilinin Etimolojik Sözlüğü|location=Ankara|language=tr|page=376}}</ref><ref>{{Cite book| publisher = Psychology Press| isbn = 978-0-415-30804-5| last1 = Csató| first1 = Éva Ágnes| last2 = Isaksson| first2 = Bo| last3 = Jahani| first3 = Carina| title = Linguistic Convergence and Areal Diffusion: Case Studies from Iranian, Semitic and Turkic| date = 2005| url = https://books.google.com/books?id=qdA1K3E66UgC&pg=PA195}}</ref> ] in his ''Thesaurus'' recorded the word sucuk ({{lang|ota|سجوق}}) for the first time in ] in late 17th century.<ref name=":0" /> | |||
The ] name {{lang|tr|sucuk}} has been adopted largely unmodified by other languages in the region, including: {{langx|gag|sucuk}}; {{langx|sq|suxhuk}}; {{langx|ar|سُجُق|translit=sujuq}}; {{langx|hy|]|suǰux}}; {{langx|bs|sudžuk or sudžuka}}; {{langx|bg|суджук|sudzhuk}}; {{langx|el|σουτζούκι|sutzúki}}; {{langx|mk|суџук|sudzhuk}}; {{langx|az|sucuq}}; {{langx|ro|sugiuc or ghiuden}}; {{langx|ru|суджук|sudzhuk}}; {{lang-sh-Latn-Cyrl|separator=" / "|sudžuk|cyџyк}}; {{langx|ku|benî, sicûq|italics=yes}}.{{Citation needed|date=September 2020}} | |||
Sujuk consists of ] (usually ], but ] is used in non-Muslim countries and horse meat in ] and ]<ref>Using horse parts that are cheaper than those used for the Central Asian ], which is made the same way as sujuk, but is more expensive.</ref>), with various ]s including ], ], ], ], and ], fed into a sausage casing and allowed to dry for several weeks. It can be more or less spicy; it is fairly salty and has a high fat content. | |||
==Production== | |||
Sujuk may be eaten cooked (when raw, it is very hard and stiff). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it. At breakfast, it is used in a way similar to ] or ]. It is fried in a pan, often with eggs (e.g. as breakfast in ]), accompanied by a hot cup of sweet ]. Sujuk is sometimes cooked with ] or incorporated into pastries at some regions in Turkey. In Bulgaria, raw, sliced sujuk is often served as an appetizer with ] or other high alcoholic drinks. In Lebanon, cooked sliced sujuk is made into sandwiches with garlic sauce and tomato. | |||
In Turkey, ] is the main raw material for sucuk production. At the beginning of the process the meat is preground in {{convert|14|-|16|mm|in|adj=on}} plates and tested for its fat content. Afterwards the meat is mixed with ], which contains 0.5% ], and stored for 8–16 hours in {{convert|8|-|12|C|F}} for further processing. Later the preground meat is mixed with frozen and ground ], beef ], ] and additives like spices, ], ] and ]. The mixture is ground again in {{convert|1.6|-|5|mm|adj=on}} plates, which forms the mosaic structure of sucuk. Thenceforth the product is filled in casings made of collagen or fiber and these casings are twisted or tied to portionize sucuk.<ref name=":1">{{Cite web|last1=Yılmaz|first1=Ismail|last2=Velioğlu|first2=Hasan|year=2009|title=Fermented meat products Figure 2. General Production Process of Turkish Sucuk|url=https://www.researchgate.net/figure/General-Production-Process-of-Turkish-Sucuk_fig1_273203736|access-date=2020-09-22}}</ref> | |||
Sucuk is then prepared for ripening process, which consists of fermentation and post-fermentation stages. In the first day of fermentation stage the product is left in a high ] (RH) environment around {{convert|22|-|23|C|F}}. After that the RH and the temperature is gradually dropped each day, resulting to {{convert|18|C|F}} and 88% RH in the last and third day of fermentation. At the end of the stage pH of the product must be dropped to 4.9–5.0. In the post-fermentation stage sucuk is matured and dried until the moisture content of the sausage is under 40%.<ref name=":1" /> <gallery mode="packed" heights="180px" caption="Regional varieties of sujuk"> | |||
Sujuk is also commonly used as a topping on savoury pastries in ], ], ], ] and ]; sujuk ] is also occasionally found. Akin to sujuk ], sujuk ] was also introduced in ] in late 1990s. | |||
File:Sudzhuk from Armenia 2.JPG|''Suǰux'' from ] | |||
File:Sudjuk.jpg|''Sudzhuk'' from ] | |||
File:Sucuk-1.jpg|Sucuk from ] | |||
File:Sucuk_(1).jpg|Home-made ''suxhuk'' from ] | |||
⚫ | </gallery> | ||
== |
== Nutrition == | ||
It was reported that sucuk from Turkey on average contained 24.5% protein, 31.5% fat, 35.65% moisture and 3.80% salt. Fat content of sucuk is highly variable; some sucuk brands tested contained only 23% fat, meanwhile others exceeded 42%.<ref>{{Cite journal|last1=Omurtag|first1=A. Cemal|last2=Orbey|first2=M. Tevfik|last3=Yıldız|first3=Sulhiye|year=1973|title=Yerli Sucuklarımızın Besin Değerleri Üzerinde Araştırma|trans-title=The Research on the Food Value of the Native Sucuk (Suchuck) in a Rational and Balanced Nutrition|url=http://dspace.ankara.edu.tr/xmlui/bitstream/handle/20.500.12575/45172/12809.pdf?sequence=1&isAllowed=y|journal=J. Fac. Pharm|location=Ankara|volume=3|issue=71|language=tr}}</ref><ref>{{cite journal|last=Yılmaz|first=Ismail|url=https://www.researchgate.net/publication/272681090|title=Determination of Fatty Acid Composition and Total Trans Fatty Acids in Meat Products|journal=Food Science and Biotechnology|volume=18|pages=350–355|date=April 2009}}</ref> | |||
The Turkish name "sucuk" has been adopted unmodified in the languages of the region including <!-- remove list? WP is not a multilingual dictionary--> {{lang-bg|суджук}}, ''sudzhuk''; {{lang-ru|суджук}}, ''sudzhuk''; {{lang-al|suxhuk}}; {{lang-ro|sugiuc}}; ] sudžuka (or sujuka)/cyџyka; ]: ''суџук'', ''sudžuk''; {{lang-hy|], ''suǰux''}}; {{lang-ar|سجق, ''sujuq''}}; {{lang-el|σουτζούκι}}, ''soutzouki''. And, of course it is well-known among ]: {{lang-ky|чучук}}, ''chuchuk''; {{lang-kz|шұжық}}, ''shujiq''. | |||
==Dishes prepared with sujuk== | |||
==Confection== | |||
While sujuk can be eaten raw, it is typically cooked before consumption.<ref>https://www.yayla.de/en/products/garlic-sausage</ref> Thin slices of sujuk can be pan-fried in a bit of butter, while larger pieces may be grilled. ''Sucuklu yumurta'', which literally means "eggs with sujuk", is commonly served as a ] dish.<ref>{{Cite book| publisher = Bloomsbury Publishing| isbn = 978-1-4088-3990-4| last1 = Emina| first1 = Seb| last2 = Eggs| first2 = Malcolm| title = The Breakfast Bible| date = 2013-03-14 |url=https://books.google.com/books?id=9ve2DaGd_7EC&pg=PT110}}</ref> ''Sucuklu yumurta'' is a simple dish of fried eggs cooked together with sujuk,<ref>{{Cite web| title = Sucuklu Yumurta Nasıl Yapılır?| work = Sabah| access-date = 2018-07-17| url = https://www.sabah.com.tr/yemek-tarifleri/yumurta-tarifleri/2016/03/09/sucuklu-yumurta-nasil-yapilir | language = tr}}</ref> but sujuk may also be added to other egg dishes like '']'' (which is similar to ] but with scrambled eggs instead of poached).<ref>{{Cite book| publisher = Crown Publishing Group| isbn = 978-0-8041-8775-6| last1 = Khong| first1 = Rachel| last2 = Peach| first2 = Lucky| title = Lucky Peach All about Eggs| date = 2017 |url=https://books.google.com/books?id=GvZMDgAAQBAJ&pg=PA112}}</ref><ref>{{Cite book| publisher = National Geographic Books| isbn = 978-1-4262-0708-2| last1 = Rutherford| first1 = Tristan| last2 = Tomasetti| first2 = Kathryn| title = National Geographic Traveler: Istanbul & Western Turkey| date = 2011 |url=https://books.google.com/books?id=gm8E1By4D6EC&pg=PA42}}</ref> | |||
There is also a sausage-shaped confection called sujuk, ({{lang-hy|walnut sujuk / ընկույզով, քաղցր սուջուխ}}, ''pestil cevizli sucuk'' (Turkey), ] (Greece), or ] (]); it is made from walnuts sewn onto a string, and dipped in thickened grape jelly manufactured from concentrated grape juice and some starch and then dried. | |||
Sujuk can be added to many dishes including bean stew ('']''), filled ] dough ] ('']'') and as a topping for pizza or '']''.<ref>{{Cite book| publisher = Hazer Ofset Matbaacılık Gazetecilik Limited Şti.| last1 = Sarlık| first1 = E. Emel| last2 = Sarlık| first2 = Mehmet| title = IV. Afyonkarahisar Araştırmaları Sempozyumu Bildirileri: 29-30 Eylül 1995, Afyonkarahisar| date = 1995 | language = tr}}</ref><ref>{{Cite AV media| people = Pelin Karahan'la Nefis Tariflerundefined (Director)| title = Sucuklu Pide Tarifi| access-date = 2018-07-17| time = 869 seconds| url = https://www.youtube.com/watch?v=yDb1EeGm228}}</ref> | |||
⚫ | <gallery> | ||
Image:Sucuk-1.jpg|Turkish variant, called 'parmak' sucuk | |||
<gallery mode="packed" heights="180px"> | |||
File:Sudjuk.jpg|Sujuk | |||
File:Sucuk with eggs.jpg|Eggs with sujuk | |||
Image:Sudjuk.JPG|Sujuk made in ], ]. | |||
File:Samuna me suxhuk.JPG|Bread with sujuk | |||
</gallery> | </gallery> | ||
== |
==See also== | ||
⚫ | * ] | ||
{{Commonscat|Sujuk}} | |||
* ] | * ] | ||
⚫ | * {{ill|Makhan (sausage)|lt=Makhan|ru|Махан (колбаса)}}, a horsemeat sausage | ||
⚫ | * ] | ||
* ] | |||
⚫ | * ], spicy meatballs in sauce whose name means literally |
||
* ] | |||
⚫ | * |
||
⚫ | * ], spicy meatballs in sauce whose name means literally "little sucuk" | ||
==References== | ==References== | ||
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Latest revision as of 18:57, 25 November 2024
This article is about a spicy meat sausage. For the walnut candy, see cevizli sucuk.Sausage of Balkan to Central Asian origin
Parmak sucuk | |
Alternative names | Sucuk, suxhuk, sudjuk, sudžuk, sudžuka, sudzhuk, sugiuc, sodjouk, soudjuk |
---|---|
Type | Sausage |
Region or state | Ottoman Empire |
Main ingredients | Ground meat (usually beef, lamb), cumin, garlic, salt, red pepper |
Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan.
Etymology and terminology
Sucuk was first mentioned in the 11th century by Mahmud al-Kashgari in his Dīwān Lughāt al-Turk as suɣut. Another mention was made by Abu Hayyan al-Gharnati in his early 14th century work titled Kitab al-'idrak li-lisan al-'atrak (كتاب الإدراك للسان الأتراك). The word "suɣut" itself means "sujuk, or dried thing" and derived from Turkic root -suɣur meaning to dry or to drain off and the suffix "-çïk/-çuk" is Turkic diminutive suffix (Suɣutçuk => Sucuk). But according to some sources, this word evolved from a Middle Iranian word attested in Early New Persian as zīç (زيچ) and ziwīdj (زویج) (meaning "stretching, strip, cord" and "sausage" respectively) which later took the form of zīçak (زیچک), Cognate names are also present in other Turkic languages, e.g. Kazakh: шұжық, shujyq; Kyrgyz: чучук, chuchuk. Franciscus a Mesgnien Meninski in his Thesaurus recorded the word sucuk (سجوق) for the first time in Ottoman Turkish in late 17th century.
The Turkish name sucuk has been adopted largely unmodified by other languages in the region, including: Gagauz: sucuk; Albanian: suxhuk; Arabic: سُجُق, romanized: sujuq; Armenian: սուջուխ, romanized: suǰux; Bosnian: sudžuk or sudžuka; Bulgarian: суджук, romanized: sudzhuk; Greek: σουτζούκι, romanized: sutzúki; Macedonian: суџук, romanized: sudzhuk; Azerbaijani: sucuq; Romanian: sugiuc or ghiuden; Russian: суджук, romanized: sudzhuk; Serbo-Croatian: sudžuk / cyџyк; Kurdish: benî, sicûq.
Production
In Turkey, beef is the main raw material for sucuk production. At the beginning of the process the meat is preground in 14–16-millimetre (0.55–0.63 in) plates and tested for its fat content. Afterwards the meat is mixed with curing salt, which contains 0.5% sodium nitrite, and stored for 8–16 hours in 8–12 °C (46–54 °F) for further processing. Later the preground meat is mixed with frozen and ground tail fat, beef tallow, suet and additives like spices, ascorbate, dextrose and starter culture. The mixture is ground again in 1.6–5-millimetre (0.063–0.197 in) plates, which forms the mosaic structure of sucuk. Thenceforth the product is filled in casings made of collagen or fiber and these casings are twisted or tied to portionize sucuk.
Sucuk is then prepared for ripening process, which consists of fermentation and post-fermentation stages. In the first day of fermentation stage the product is left in a high relative humidity (RH) environment around 22–23 °C (72–73 °F). After that the RH and the temperature is gradually dropped each day, resulting to 18 °C (64 °F) and 88% RH in the last and third day of fermentation. At the end of the stage pH of the product must be dropped to 4.9–5.0. In the post-fermentation stage sucuk is matured and dried until the moisture content of the sausage is under 40%.
- Regional varieties of sujuk
- Suǰux from Armenia
- Sudzhuk from Bulgaria
- Sucuk from Turkey
- Home-made suxhuk from Kosovo
Nutrition
It was reported that sucuk from Turkey on average contained 24.5% protein, 31.5% fat, 35.65% moisture and 3.80% salt. Fat content of sucuk is highly variable; some sucuk brands tested contained only 23% fat, meanwhile others exceeded 42%.
Dishes prepared with sujuk
While sujuk can be eaten raw, it is typically cooked before consumption. Thin slices of sujuk can be pan-fried in a bit of butter, while larger pieces may be grilled. Sucuklu yumurta, which literally means "eggs with sujuk", is commonly served as a Turkish breakfast dish. Sucuklu yumurta is a simple dish of fried eggs cooked together with sujuk, but sujuk may also be added to other egg dishes like menemen (which is similar to shakshouka but with scrambled eggs instead of poached).
Sujuk can be added to many dishes including bean stew (kuru fasulye), filled phyllo dough pastries (burek) and as a topping for pizza or pide.
See also
- Bresaola
- Lukanka
- Makhan [ru], a horsemeat sausage
- Qazı
- Salami
- Soutzoukakia, spicy meatballs in sauce whose name means literally "little sucuk"
References
- Gregory-Smith, John (2018). Turkish Delights: Stunning regional recipes from the Bosphorus to the Black Sea. London: Hachette UK. ISBN 978-08-57-83596-3.
- Пальгов, Н. Н.; М. Ш. Ярмухамедов (1970). Казахстан (in Russian). Москва: Мысль. p. 138.
- Кадыров, Виктор (2019). Кыргызстан. Традиции и обычаи киргизов (in Russian). Москва: Litres. p. 53. ISBN 978-50-41-88963-0.
- Конски Суджук "Еленко" във верига магазини "T-Market" (in Bulgarian). Archived from the original on 12 April 2021. Retrieved 12 April 2021.
- ^ "sucuk". Nişanyan Sözlük (in Turkish). Retrieved 22 September 2020.
- ^ Clauson, Gerard (1972) “suğut”, in An Etymological Dictionary of pre-thirteenth-century Turkish, Oxford: Clarendon Press, page 806
- Hindoglu, Artin (1838) “سجوق”, in Hazine-i lûgat ou dictionnaire abrégé turc-français, Vienna: F. Beck, page 265a
- Kélékian, Diran (1911) “صوجوق”, in Dictionnaire turc-français, Constantinople: Mihran, page 771
- Steingass, Francis Joseph (1892), “زیجك”, A Comprehensive Persian–English dictionary, London: Routledge & K. Paul
- Eren, Hasan (1999). Türk Dilinin Etimolojik Sözlüğü (in Turkish). Ankara. p. 376.
{{cite book}}
: CS1 maint: location missing publisher (link) - Csató, Éva Ágnes; Isaksson, Bo; Jahani, Carina (2005). Linguistic Convergence and Areal Diffusion: Case Studies from Iranian, Semitic and Turkic. Psychology Press. ISBN 978-0-415-30804-5.
- ^ Yılmaz, Ismail; Velioğlu, Hasan (2009). "Fermented meat products Figure 2. General Production Process of Turkish Sucuk". Retrieved 22 September 2020.
- Omurtag, A. Cemal; Orbey, M. Tevfik; Yıldız, Sulhiye (1973). "Yerli Sucuklarımızın Besin Değerleri Üzerinde Araştırma" [The Research on the Food Value of the Native Sucuk (Suchuck) in a Rational and Balanced Nutrition] (PDF). J. Fac. Pharm (in Turkish). 3 (71). Ankara.
- Yılmaz, Ismail (April 2009). "Determination of Fatty Acid Composition and Total Trans Fatty Acids in Meat Products". Food Science and Biotechnology. 18: 350–355.
- https://www.yayla.de/en/products/garlic-sausage
- Emina, Seb; Eggs, Malcolm (14 March 2013). The Breakfast Bible. Bloomsbury Publishing. ISBN 978-1-4088-3990-4.
- "Sucuklu Yumurta Nasıl Yapılır?". Sabah (in Turkish). Retrieved 17 July 2018.
- Khong, Rachel; Peach, Lucky (2017). Lucky Peach All about Eggs. Crown Publishing Group. ISBN 978-0-8041-8775-6.
- Rutherford, Tristan; Tomasetti, Kathryn (2011). National Geographic Traveler: Istanbul & Western Turkey. National Geographic Books. ISBN 978-1-4262-0708-2.
- Sarlık, E. Emel; Sarlık, Mehmet (1995). IV. Afyonkarahisar Araştırmaları Sempozyumu Bildirileri: 29-30 Eylül 1995, Afyonkarahisar (in Turkish). Hazer Ofset Matbaacılık Gazetecilik Limited Şti.
- Pelin Karahan'la Nefis Tariflerundefined (Director). Sucuklu Pide Tarifi. Event occurs at 869 seconds. Retrieved 17 July 2018.
- Appetizers
- Fermented sausages
- Albanian cuisine
- Armenian cuisine
- Azerbaijani cuisine
- Balkan cuisine
- Bosnia and Herzegovina cuisine
- Bulgarian sausages
- Bulgarian cuisine
- Caucasian cuisine
- Central Asian cuisine
- Croatian cuisine
- Georgian cuisine
- Greek cuisine
- Iraqi cuisine
- Kazakh cuisine
- Kosovan cuisine
- Kurdish cuisine
- Romanian cuisine
- Serbian cuisine
- Kyrgyz cuisine
- Macedonian cuisine
- Middle Eastern cuisine
- Ottoman cuisine
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