FIELD: food industry.
SUBSTANCE: invention is intended for usage in meat industry for cooling meat products. After thermal treatment the temperature in the product centre is t=70÷74°C. One performs one-stage air cooling of the meat products at optimised parameters of the cooling air: ta=-2°C, circulation rate v=3 m/sec. Cooling is completed when the final temperature in the product centre is t=0÷6°C. Cooling process duration τ=205-310 minutes.
EFFECT: invention ensures the process intensification, weight losses reduction and preservation of the product quality.
2 dwg, 1 tbl, 2 ex
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|---|---|---|---|
| METHOD FOR COOLING OF BOILED SAUSAGE STICKS | 0 |
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