FIELD: meat-processing industry, in particular, blood processing of slaughtered animals. SUBSTANCE: method involves neutralizing the structure of raw blood, its heating and feeding in the flow center of steam stream which is passed through Laval's nozzle, where in diffuser blood coagulation is carried out. EFFECT: higher efficiency. 1 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| BLOOD COAGULATION JET APPARATUS | 1993 |
|
RU2062581C1 |
| DEVICE FOR COAGULATION OF BLOOD | 1995 |
|
RU2113123C1 |
| DEVICE FOR BLOOD COAGULATION | 2010 |
|
RU2454866C1 |
| FOOD PRODUCT GRINDING METHOD | 1998 |
|
RU2149060C1 |
| METHOD FOR PERISTALTIC MOVEMENT OF PROCESSING MEDIUMS AND PERISTALTIC PUMP | 1992 |
|
RU2016233C1 |
| INSTALLATION FOR PRODUCTION OF CLARIFIED JUICES AND WINES IN CONTINUOUS STREAM | 1994 |
|
RU2074246C1 |
| METHOD OF CONTINUOUSLY PRODUCING CLARIFIED JUICES AND WINE MATERIALS | 1994 |
|
RU2077568C1 |
| METHOD OF DISTRIBUTION OF AIR IN DRYING OF MEAT AND FISH PRODUCTS | 1999 |
|
RU2154788C1 |
| BLOOD POWDER PRODUCTION APPARATUS | 1998 |
|
RU2134517C1 |
| BLOOD POWDER PRODUCTION APPARATUS | 1998 |
|
RU2134518C1 |
