FIELD: meat industry, in particular, production of semi-finished chopped meat products.
SUBSTANCE: method involves providing thermal processing of semi-finished products at both sides thereof by infrared energy at chamber-type unit in two-staged variable mode of operation: at first stage, exposing to infrared radiation having density of 2-5 kW/m2 with wavelength of 2.04 micron during 4-5 min, at second stage exposing to infrared radiation having density of 6-10 kW/m2 with wavelength of 1.1 micron to readiness.
EFFECT: reduced time for thermal processing of semi-finished meat product and provision for retention of biological value of product.
1 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHODS FOR THERMAL PROCESSING OF MEAT SEMI-FINISHED PRODUCTS USING MODERN ELECTROPHYSICAL HEATING METHODS | 2016 |
|
RU2638546C1 |
| INFRARED DRYING DEVICE | 2011 |
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| METHOD OF HEAT TREATMENT OF FOOD AND DEVICE FOR IMPLEMENTATION THEREOF | 2018 |
|
RU2681128C1 |
| METHOD FOR THERMAL TREATMENT OF MEAT SEMI-FINISHED PRODUCTS | 2015 |
|
RU2601810C2 |
| DEVICE FOR THERMAL TREATMENT OF FOOD PRODUCTS | 0 |
|
SU1717095A1 |
| METHOD OF LOW-TEMPERATURE BAKING OF MEAT AND FISH COURSES | 2017 |
|
RU2641709C1 |
| MEAT POWDER PRODUCTION PROCESS | 2006 |
|
RU2327366C2 |
| METHOD OF PRODUCING NATURAL MEAT ARTICLES COATED WITH DRIED AND FINELY GROUND BREAD-CRUMBS | 0 |
|
SU1353411A1 |
| METHOD OF PRODUCTION CHOPPED MEAT SEMI-FINISHED PRODUCTS WITH MEAT POWDER | 2007 |
|
RU2352161C2 |
| METHOD OF PRODUCING BAKED MEAT | 0 |
|
SU533100A1 |
