FIELD: food industry.
SUBSTANCE: method provides for sequential meat treatment in a freezer with an air stream with a temperature of -23 to -35°C and a speed of 1-2 m/s until the temperature reaches -5°C at the depth of 1 cm from the surface, and then at a temperature of -2 to -3°C and a speed of 1.5-2.5 m/s until the temperature in the product center reaches -2°C, and loading into storage chambers.
EFFECT: allows to stabilise the temperature mode of the chambers with the subsequent subcryoscopic meat storage and to increase its microbiological safety.
1 cl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF FREEZING MEAT | 2017 |
|
RU2646914C1 |
| METHOD FOR STORAGE OF ANIMAL PRODUCTS IN SUPERCOOLED STATE | 2019 |
|
RU2733118C1 |
| COMPOSITION FOR TREATMENT OF NATURAL SAUSAGE SHELL | 2016 |
|
RU2653600C9 |
| METHOD OF PRODUCING DEXTRIN | 2019 |
|
RU2705264C1 |
| METHOD FOR PRODUCING FOOD VINEGAR | 2017 |
|
RU2663002C1 |
| FUNCTIONAL PRODUCT PRODUCTION METHOD | 2018 |
|
RU2684744C1 |
| METHOD FOR PRODUCTION OF FRUIT-AND-VEGETABLE CHOCOLATE COATING | 2018 |
|
RU2711909C1 |
| COMPOSITION OF THAWED SOUR MILK MOUSSE WITHOUT ADDED SUCROSE | 2022 |
|
RU2788710C1 |
| VEGETABLE PREPARATION METHOD FOR PRODUCTION OF SALAD PRODUCTION | 2018 |
|
RU2683877C1 |
| METHOD OF OBTAINING FOOD ADDITIVES - PECTIN FROM APPLES | 2016 |
|
RU2649151C1 |
