FOOD PRODUCT COOKING METHOD AND APPARATUS Russian patent published in 1998 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves holding prepared semifinished product in air-and-ion mixture saturated with positively charged aeroions with volume concentration of 5•10³ ions/cu.cm. This results in formation of molecular bonds between muscle filament layers and structures without gaps between separate filaments and product fragments. Method further involves compacting semifinished product components to obtain product of dense, uniform and homogeneous consistency. Process is conducted at ambient temperature and humidity conditions. Positively charged aeroions induce both bactericidal and bacteriostatic action on microorganisms and facilitate retention of product. Apparatus has high voltage sources of positive and negative polarity, respectively, which are connected through commutator with electric discharge aeroion generator. EFFECT: increased efficiency in obtaining structured formed product with high consumer properties, reduced power and material consumption. 5 cl, 7 dwg