FIELD: food-processing industry; meat industry.
SUBSTANCE: method of pork rounds coating production provides soaking pork rounds in a curing fluid, cutting raw material in strips and winding the latter on equipment of any configuration, thus strips are placed by imposing their edges one on another within the limits of 0.5-5 sm under a corner of 0.5-89.5 degrees to an axis of equipment, and extreme coils are reeled up perpendicularly to an axe of equipment. To achieve necessary durability of ready coating, strips are winded on equipment in three layers (at first cross-section, then longitudinal, and again cross-section layers to a vertical axis of equipment). The subsequent drying of the strips of pork rounds reeled up on equipment is carried out at a temperature of 35-60 degrees Celsius and relative humidity of 60-80 % during a period from 40 minutes up to 4 hours at an air movement speed of 20-50 km/s.
EFFECT: sub-standard intestinal raw material usage; decrease in the cost price of its processing; manufacture of natural coating with a high durability threshold.
5 cl, 6 dwg
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Authors
Dates
2008-06-20—Published
2005-07-04—Filed