RU2009116173A - METHOD FOR THERMAL PROCESSING OF SAUSAGE PRODUCTS - Google Patents
METHOD FOR THERMAL PROCESSING OF SAUSAGE PRODUCTS Download PDFInfo
- Publication number
- RU2009116173A RU2009116173A RU2009116173/13A RU2009116173A RU2009116173A RU 2009116173 A RU2009116173 A RU 2009116173A RU 2009116173/13 A RU2009116173/13 A RU 2009116173/13A RU 2009116173 A RU2009116173 A RU 2009116173A RU 2009116173 A RU2009116173 A RU 2009116173A
- Authority
- RU
- Russia
- Prior art keywords
- temperature
- compressed air
- liquid
- pseudo
- heating
- Prior art date
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Abstract
1. Способ термической обработки колбасных изделий, предусматривающий поэтапное нагревание колбасных батонов в жидкой среде, выдержку и охлаждение, отличающийся тем, что пищевой продукт помещают в псевдокипящий объем, создаваемый в жидкой нагревательной среде путем подачи сжатого воздуха, а охлаждение осуществляют в псевдокипящем объеме хладагента, причем температура сжатого воздуха на всех ступенях нагревания должна быть выше температуры жидкой нагревательной среды, в то же время на этапах выдержки сжатый воздух переводят на циклическую подачу и выравнивают его температуру с температурой жидкого энергоносителя. ! 2. Способ по п.1, отличающийся тем, что нагретую жидкую среду используют для повышения температуры сжатого воздуха, создающего псевдокипящий объем в нагревательной среде. 1. A method of heat treatment of sausage products, providing for the stepwise heating of sausage loaves in a liquid medium, exposure and cooling, characterized in that the food product is placed in a pseudo-boiling volume created in a liquid heating medium by supplying compressed air, and cooling is carried out in a pseudo-boiling volume of refrigerant, moreover, the temperature of the compressed air at all stages of heating should be higher than the temperature of the liquid heating medium, at the same time, at the stages of exposure, the compressed air is transferred cyclically feed and equalize its temperature with the temperature of the liquid energy carrier. ! 2. The method according to claim 1, characterized in that the heated liquid medium is used to increase the temperature of the compressed air, creating a pseudo-boiling volume in the heating medium.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2009116173/13A RU2411735C2 (en) | 2009-04-29 | 2009-04-29 | Method for sausage products thermal treatment |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2009116173/13A RU2411735C2 (en) | 2009-04-29 | 2009-04-29 | Method for sausage products thermal treatment |
Publications (2)
Publication Number | Publication Date |
---|---|
RU2009116173A true RU2009116173A (en) | 2010-11-10 |
RU2411735C2 RU2411735C2 (en) | 2011-02-20 |
Family
ID=44025636
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2009116173/13A RU2411735C2 (en) | 2009-04-29 | 2009-04-29 | Method for sausage products thermal treatment |
Country Status (1)
Country | Link |
---|---|
RU (1) | RU2411735C2 (en) |
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2009
- 2009-04-29 RU RU2009116173/13A patent/RU2411735C2/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
RU2411735C2 (en) | 2011-02-20 |
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MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20130430 |