RU2071258C1 - Method for procurement, processing, storage, transportation and preparation for sale of meat, meat products, sausages and poultry and method for storage, transportation and preparation for sale of meat, meat products, sausages and poultry - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: methods involve slaughtering, bleeding and collection of blood, cleaning, removal of offal, transfer to the subproducts and intestines processing area, carcass washing and washing of subproducts and containers, cooling or freezing at least part of meat as carcass or half, dressing, boning, cutting and packing, making half-products, loading and transportation to storage or marketing, processing at least part of meat into minced meat or sausages or canned meat or meat products, thermal treatment and storage of products. Products are kept at optimal temperatures and humidity in a chamber with cooling panels with forcible delivery of cold air when needed. At least several processes are carried out with the use of an air-transparent device. The device is a special container designed to exclude handling when changing over from one operation to another. EFFECT: higher efficiency; lower costs. 384 cl, 45 dwg

Description

 The invention relates to the food industry, and in particular to methods of harvesting, industrial processing, storage, transportation and preparation for the sale of meat, meat products, sausages and poultry.

 A known method of harvesting, industrial processing, storage, transportation and preparation for the sale of meat, meat products, sausages and poultry, providing for the slaughter of cattle and poultry, bleeding and blood collection, removal of bristles, hair or plumage, excavation of entrails, overloading into the processing zone of offal and intestines, washing carcasses, offal, individual internal organs, animals, poultry and containers, cooling or freezing at least a portion of meat in carcasses or half-carcases or semi-products or poultry, butchering, deboning, venation , grinding and packaging of part of meat and poultry with the formation of semi-finished products, loading and transportation of them for storage or sale, production of at least part of meat or minced meat, or sausages, or canned food, or meat products, their manufacture, heat treatment and storage at low temperatures.

 This method is the closest in essence and the achieved result to the invention in terms of the method of harvesting, industrial processing, storage, transportation and preparation for sale of meat, meat products, sausages and poultry.

 There is also a known method of storage, transportation of preparation for the sale of meat, meat products, sausages and poultry, providing for their delivery after harvesting, industrial processing and refrigeration or canning to a storage chamber, placement in it and keeping it at a temperature and humidity necessary to ensure the safety of products , transshipment to vehicles and delivery for sale.

 This method is the closest to the invention in terms of the proposed method of storage, transportation and preparation for sale of meat, meat products, sausages and poultry.

 A disadvantage of the known methods is the great complexity due to the use of manual labor in the processes of transportation, handling, cooling and freezing, storage of meat, meat products, poultry, semi-finished products, sausages, as well as the production of sausages.

 The disadvantages also include losses associated with the inability to rationally use the usable volume of storages and cold rooms during the cooling, freezing and storage of meat, meat products, semi-finished products and poultry, as well as loss of products at all the above stages due to the use of unsuitable containers, outdated containers and numerous operations for the transshipment of raw materials and products at different stages of the implementation of the methods.

 The objective of the invention is to develop a method of procurement, industrial processing, storage, transportation and preparation for the sale of meat, meat products, sausages and poultry and a method for storage, transportation and preparation for the sale of meat, meat products, sausages and poultry, in which the intensification of transportation processes is achieved, transshipment, cooling, freezing, storage of meat, meat products, sausages and poultry with a general reduction in losses of raw materials at the stages of harvesting, industrial processing, storage and transportation, cooling and freezing, as well as losses of manufactured food products due to the simplification of the methods and the possibility of rational use of the useful volume of storages and cold rooms during the above processes, as well as the exclusion of numerous operations on the transshipment of raw materials and products made from it, from one containers in another when moving from one process to another.

The problem is solved due to the fact that in the method of harvesting, industrial processing, storage, transportation and preparation for sale of meat, meat products, sausages and poultry, which involves slaughtering livestock and poultry, bleeding and blood collection, removal of bristles, or hair or plumage, excavation of entrails, transshipment of offal and intestines into the processing zone, washing of carcasses, offal, individual internal organs of animals, poultry and containers, cooling or freezing at least a portion of meat in carcasses or half-carcases or poultry, p dressing, deboning, trimming, grinding and packing of a part of meat and poultry with the formation of semi-finished products, loading and transporting them for storage or sale, production of at least a part of meat or minced meat, or sausage products, or canned goods, or meat products, their the manufacture, heat treatment and storage at low temperatures, at least part of the operations of transportation and / or transshipment and / or cooling and / or freezing and / or storage of meat and / or poultry and / or meat products, and / or semi-finished products, and / or produced One sausage products and their storage is carried out using an air-transparent device made in the form of a container having at least three walls with a spatial configuration in the form of at least part of a cube or parallelepiped or prism with a trapezoidal configuration in plan or in the form of a complex polyhedron with non-parallel or partially non-parallel faces, the container height being 1/2 1/25 of the stack height, its width 1/2 1/36 of the total width of the stacked rows of stacks, and its length 1 / 2 1/78 of the total length of stacked stacks, the container has a rigid pallet with a solid or partially aerosol transparent work surface and a power frame and / or an air-transparent barrier mounted on it, at least part of the walls, and the air-transparent barrier, at least , two opposite walls of the container are made in the form of power rod vertically or cross-obliquely oriented elements, and the air-transparent fence connecting their walls is made in the form of a lattice, or lattices with the inclusion of power elements, or mesh, or in the form of their combinations, the container is equipped with at least two parallel upper support elements, which are made in the form of guides and are located respectively on the upper end faces of the opposite bearing side walls, and at least two lower parallel mating upper support elements, the longitudinal axes of which are combined with the average vertical plane of the corresponding side walls, and the supporting surface of the lower pore elements are made in the cross section of the outlet or concave in the form of angled conjugated faces, or a curvilinear or combined configuration of combinations of curved and rectangular sections, and the upper surface of the upper support elements are made in the cross section, respectively, concave or convex, and when containers are stacked, the lower the support element of the upper container is combined or at least partially placed in the upper support element of the downstream container, while the lower and / or the upper supporting elements are attached to the corresponding end faces of the side walls of the container directly and / or at a distance through intermediate power elements, and loading and unloading operations are performed either by installing the container on the lifting mechanism on the engagement elements, which are placed on the bottom side of the container pallet in the form of less than two └┘-shaped, or trapezoidal, or combined eyelets configurations equipped with power guides arranged symmetrically in parallel si passing through the center of the eye normal to its cross-section, and / or symmetrically with respect to the average vertical plane of the container, or by hanging on at least two engagement elements in the form of power L-shaped brackets that attach to the power elements of the frame of the container walls, or use an aerosol transparent device in the form of a suspension means and / or attachment, which is performed in the form of a multi-pin, with the number of pins not less than five, devices with a spatial arrangement of pins about horizontally oriented edges of a conditional prism, and / or a truncated pyramid, and / or a complex polyhedron, at least partially spatially pairwise symmetrical with respect to the axial vertical longitudinal plane of the tool, the pins being made at least partially different, and the length of the longest pair the pins is 1.2 to 2.7 the length of the shortest pair of pins, the latter being located in the height gap between the longer pins, with refrigeration and aging of the meat and / or meat product in and / or sausage products and / or poultry at a temperature of (-12) (-18) ^o C is carried out in air, cooled elements in the form of panels arranged under the ceiling in the upper third of the walls to form a tent, meat extract, and / or meat products, and / or sausages, and / or poultry at a temperature of -8 0 ^o C provide by keeping in a chamber with cooling elements in the form of panels and supplying cooling air into this chamber, the latter being fed into the refrigerator through openings that form in the upper third of at least one of the walls of the kame s and maintaining the meat and / or meat and / or sausage products and / or poultry at a temperature of 0 ^o C is carried out by feeding the cooled air.

 The height of the container from the working surface of the pallet to the upper edge of the side walls can be equal to 0.85 1.7 m, the width of the container between the inner faces of the walls is 0.95 1.7 m, and the length of the container is 1.0 1.6 from its width.

 The upper and / or lower guides are made in the form of corner, rolling or bent profiles, and all the guides set the bell up or respectively down.

 The upper and / or lower guides can be made in the cross section curved, and the convexity of the curved profile of the upper and / or lower guides are oriented in the same direction up or down within one or two walls of the container.

 The radius of curvature of the cross section of the guides can be made variable, at least in part of the width of the cross section. The radius of curvature of the cross section of the guides can be made constant at least in one or more sections of the cross section.

 The guides in the cross section can be made in the form of unequal corners with zero or the same offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall.

 The offset of the vertex lines of the corner profiles of the guides of the two opposite walls of the container can be symmetrical about the vertical plane of symmetry of the container parallel to the specified walls.

 The angles formed by at least the inner faces of the upper rails can be made equal to or greater than the angles formed by the outer faces of the lower rails.

 The lower guides can be made in the form of a flat or wedge-shaped in cross section of a strip.

 The lower guides can be provided in the upper third of their cross section with at least one shelf and are made L-shaped or T-shaped, and the middle plane of the strip vertically oriented in the cross section is placed in a plane passing along the geometrical location of the lowest points of the upper guide.

 The lower and upper guides, at least for part of their length, can be performed with a wedge-shaped variable angle of convergence of the faces along the length of the guide.

 The lower guide, at least from one of its ends, can be provided with a limb with an excess above the average longitudinal axis of the guide.

 The upper end of the bend of the lower guide can be rigidly connected to the power elements of the pallet and / or the corresponding power element of the wall of the container with the formation of a hard disk.

 At least the lower or upper guides can be placed at a distance, respectively, from the working surface of the pallet or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet.

 The frame of the container can be made in the form of a system of rigidly interconnected at least contour rod elements that are made of rolled and / or bent profiles.

 The two opposite side walls of the container can be made with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element of the frame.

 The additional power element of the frame of each of the side walls can be oriented diagonally from the lower to the upper corner node of the frame of the wall.

 Enclosing the side walls can be performed in the form of two cross diagonals.

 Enclosing filling of at least two opposite side walls can be performed with the presence of at least two parallel or non-parallel oriented frame elements.

 The fencing of the end wall of the container can be made in the form of a socket of rod elements and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.

 The fencing of at least one wall can be performed with the inclusion of a fine mesh.

 The container may be provided with at least one wall and / or lid transformable with the possibility of rotation and / or shear.

 The container can be made of metal.

 At least some of the elements of the container can be made of corrosion-resistant material.

 At least, the fence and the frame's power elements located with the possibility of direct contact with food products can be made of stainless steel or aluminum alloys.

 At least part of the container frame elements in contact with food can be made of metal.

 The container can be made trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall of the container, combined with a smaller base of the trapezoid, is made with enclosing filling, and the opposite end wall, combined with a large base of the trapezoid, is made with or without enclosing filling.

The container can be made with a cross section at least on a part of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet, and the trapezoid is symmetric or asymmetric with a convergence angle of the side walls downward of 1 10 ^o C.

 Enclosing filling and horizontal elements of the power frame of the container end wall can be performed at least partially convex in plan, in one direction or another.

 At least the enclosing filling and horizontal elements of the power frame of one container wall can be made convex in plan.

 The abutment of the end wall to at least one side wall of the container can be conjugated in plan.

 A configuration in plan of at least one of the curved walls can have at least a portion of the length of the walls of a variable radius of curvature.

 When installing containers in the refrigeration chamber in stacks, at least part of the containers can be arranged in height not less than two tiers.

 Containers can be stacked with filling no more than 95 working heights of the chamber.

 At least a part of the attachment tool pins can be made with a variable viscosity along the length of the pin, as well as in the angular range of the axes of the cross-section of the pin from vertical to horizontal.

 The pins can be rigidly attached to the hinged plate or a rigid bracket intersecting the axis of the pins and provided on the side facing the lifting mechanism, not less than two L-shaped brackets, and at least part of the pins are made with stiffness decreasing from the end, mounted on a plate or bracket, to the free end, and / or in the direction from the horizontal axis of the cross section of the pin to the vertical axis.

 The stiffness at the free end of the pin can be at least 0.1 stiffness of the end of the pin mounted on the plate or bracket, and the moment of inertia of the cross section of the pin relative to the vertical axis of the section is at least 0.5 of the corresponding characteristic relative to the horizontal axis in the same section.

 At least the lower pins can be made from corners or brands that orient the shelves down.

 At least the upper pair or the intermediate pair of pins can be made with a cross section of at least a part of the length in the form of an I-beam or channel.

 At least part of the pins can be made in the form of profiles containing in cross section at least a part of the length of the pin, a kink or bend in the form of at least one curved section.

 At least part of the pins can be made of rolling profiles - corners, and / or channels, and / or brands, and / or I-beams, or composite of these profiles.

 At least part of the pins, at least part of their length, can be made of bent molded profiles.

 At least part of the pins can be made along the length of the combined configuration.

 At least the lower pins can be provided with additional elements, symmetrically or asymmetrically attached to their walls or shelves.

 The pins and / or end plates and / or staples may be made of a corrosion-resistant material or coated with an anti-corrosion coating.

 At least part of the pins can be made of stainless steel, or aluminum or titanium alloys.

 At least the pins, or end plates, or staples can be made of metal.

 When storing carcasses, the meat can be spatially fixed by means of a system of racks, which are installed in a row, are interconnected, at least along the length of the row, with flexible, or semi-rigid, or rigid, or combined bonds.

 At least part of the racks can be performed no less than two-branch with a distance between branches of 1/3 1/15 of the height of the rack.

 Branches can be connected together by rigid elements with the formation of a frame or shape.

 Racks can be installed within a row at a distance equal to 0.2 - 1.2 of the height of the rack.

 The racks within the row can be installed with variable pitch.

 Racks can be installed with the formation of at least one core of rigidity, which combine at least two racks, creating a disk in the form of a spatial frame or truss.

 At least the extreme racks can be connected by ties with the corresponding structural elements of the walls and / or coatings and / or the floor of the chamber closest to them.

 Partially carcasses or half-carcasses of meat, at least before being stored in chambers, can be combined into bags by flexible or combined tightening, forming at least part of the suspension and / or attachment.

 Carcasses and / or half carcasses of meat, combined into packages, can be kept in a refrigerator, shipped and sent for sale in the form of packages, and puffs after sale in the form of a returnable container are returned for reuse.

 Tightening can be performed in the form of a single-branch thread, or in the form of a flexible tape, or a combination of a combination of at least two threadlike elements and elements combining them in the form of tape sections and / or rigid and / or semi-rigid plates and / or rails.

 Tightening can be provided with a locking device, including detachable elements.

 Tightening can be provided with at least one mounting loop.

 Carcases or half carcases can be lifted for transport by hooking at least one bag per loop of flexible screed.

 At the same time or sequentially, at least two carcass packages can be hooked to the lifting mechanism.

 As a lifting mechanism, you can use a forklift.

 If packages of carcasses are placed, lifted and moved in space using an attachment (and / or suspension), they are hung on a forklift, or a crane-beam, or a hoist.

 Unloading, unloading and similar movements of products can be accomplished by inserting the pins of the attachment between the carcasses and / or half-carcasses combined in packages.

 The container can be made with at least two, or with three, or with four rolling bearings.

 At least one rolling support can be installed inside the space between the rails.

 At least two rolling bearings can be placed in width between the rails.

 At least two rolling bearings can be placed outside the gap between the rails.

 Guides can be made with at least one gap along the length or with a convex-concave bend, in each of which at least one rolling support is installed, while the lower point of support of the rolling support is placed below the lower edge of the corresponding lower guide.

 The rolling bearings can be attached to the container rigidly or with the possibility of detachment and reuse on this or other containers.

 At least part of the rolling bearings can be rotated in plan and / or set to rotate the container.

 The rolling bearings can be made with the possibility of vertical axial movement and fixation and / or with the possibility of rotation by the angle of axial movement at an angle of installation and fixation.

 Niches can be formed in the pallet from the outside, and the rolling bearings are located in niches with a fixed axis arrangement or with the possibility of vertical axis movement, extension out of the pallet and fixing in this position, and reverse heating.

 The pallet can be attached to the upstream part of the container with the possibility of detachment.

 Supporting elements can be attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.

 The container may be equipped with a device for coupling with other or other containers.

 The hitch device may be located at least on the opposite end contour elements of the container pallet.

 The container can be made collapsible.

 The container can be provided with rails arranged in tiers on the inner surface of its opposite walls for installing additional pallets.

 After slaughter, carcasses can be skinned. When shooting hides from cattle carcasses, skin can be separated by mechanical action. When skin is separated due to mechanical action, the subcutaneous layer can be destroyed by tearing or cutting it. When the subcutaneous layer is destroyed by a gap between the skin and the carcass, a wedge, or a blade, or a curved rapidly rotating rod can be forced to enter. When the subcutaneous layer is destroyed by rupture under the skin, compressed air, or inert gas, or carbon dioxide, or water, or brine can be pumped.

 When shooting hides from cattle carcasses, hides can be separated by heat.

 When separating the skin due to thermal effects, it is possible to burn the subcutaneous layer with a thin red-hot wire heated by red-hot electric current. When removing the skin due to thermal effects, it is possible to selectively heat the subcutaneous layer with high frequency and voltage currents.

 When shooting hides from livestock carcasses, hides can be separated by chemical exposure. When separating the skin due to chemical action, a reagent harmless to meat and skin can be injected under the skin, quickly dissolving the subcutaneous layer.

Skins of cattle after shooting can be subjected to a cure. Before removing bristles, or hair, or plumage, it is possible to heat the carcass or poultry by means of a quail or a half quench. After skinning, before starting the process of removing bristles, or hair, or plumage, the carcass or carcass can be irrigated with water at a temperature of 5 7 ^o below the temperature of the water used for scalding.

 Bleeding and blood collection can be done in an open or closed system. Bleeding can be carried out under vacuum.

 During the processing of blood, it can be defibrated, separated, clotted, coagulated, pressed coagulate, dehydrated, pulverized, sifted dry blood and packaged.

 Washing of carcasses, half carcasses, heads, hams can be carried out by moving them on a suspended or floor conveyor and irrigation.

Meat products can be washed in drum washers. Before washing the containers, it can be soaked. For washing canned glass containers, you can use a solution of caustic soda, and the concentration of the solution for containers coming from glassworks is 0.5, and for containers that were in use, 0.8 1.5 Glass containers can be washed with water at a temperature of 70 75 ^o C and dry with hot air at 70 - 75 ^o C. Washing containers can be carried out by a stream of water supplied through nozzles. When washing containers, compressed air can be supplied to the nozzles with water. Tin cans can be washed with water at a temperature of 65 ^o C and steam sterilized. The cutlet packaging can be fed to the washer with a container with an airtight enclosure and a parallelepipedal spatial configuration with at least three walls, and a rigid pallet with a solid or partially aerosol transparent work surface, while loading the container is mounted on a lifting mechanism on engagement elements placed with underside of the pallet in the form of two eyes.

 Grinding meat products can be carried out by wedging, or extrusion, or shear, or cutting.

 Heat treatment of meat, or meat products, or sausages, or ham can be done by cooking and blanching at atmospheric pressure.

 The processed products can be heated to a predetermined temperature and maintained at atmospheric pressure at this temperature by immersion in preheated water or fat.

 The processed product can be heated to a predetermined temperature and maintained at atmospheric pressure by treating it with steam, or a steam-air mixture or gas combustion products. The processed products can be heated to a predetermined temperature and maintained at atmospheric pressure by exposure to industrial or high frequency currents.

 The processed products can be heated to a predetermined temperature and maintained at atmospheric pressure with it through exposure to infrared rays.

 Processed products can be heated to a predetermined temperature and maintained at atmospheric pressure at this temperature, while sounding.

где t продолжительность процесса тепловой обработки;
F_o критерий Фурье;
L характерный размер, м;
a коэффициент температуропроводимости, м²/ч.The duration of the process of heat treatment of meat products can be determined by criteria

where t is the duration of the heat treatment process;
F _o Fourier test;
L characteristic size, m;
a thermal diffusivity, m ² / h.

 In the production of melange and / or certain medicinal preparations produced at meat processing plants, they can pasteurize them.

 Thermal processing of meat, or meat products, or sausages can be carried out by exposure to fire or combustion products.

Pork carcasses, heads, woolen offal and carcasses of birds can be weathered. The sawdust can be produced by combustion products with a temperature of 1000 1100 ^o C. Combustion products for the grinding of meat products can be obtained by burning liquid petroleum products or high-calorie gas. At least some types of sausages can be fried.

 Combustion products for roasting sausages can be obtained by burning wood, or sawdust, or wood chips with gas and when frying the combustion product, mix with air.

Meat, meat products, skins can be subjected to salting. Meat and some types of meat products can be treated with a smoke-and-air mixture to ensure smoking. Smoke for smoking can be obtained with incomplete combustion of hardwood, fed to smoke generators. The processing of the smoke-air mixture can be carried out at a temperature of 18 23 ^o C to ensure cold smoking. The processing of the smoke-air mixture can be carried out at a temperature of 32 40 ^o C with the provision of hot smoking. Flue gas treatment can be performed in an electrostatic field. The meat or meat products are loaded into the chamber for processing the smoke-and-air mixture by a container with an airtight barrier that has at least 3 walls and a rigid pallet with a solid or partially airtight work surface.

 Fat-containing raw materials can be separated from carcases and various organs and processed to produce fat. Fat-containing meat products can be processed by heat.

 Fat can be smelted by thermal radiation, or by infrared rays, or in the field of high-frequency currents. When smelting fat, you can use alternating current frequency of 500 2000 periods per second or current industrial frequency. Fat-containing raw materials can be influenced by pulses caused by mechanical shocks or electric discharges. Fat-containing raw materials can be placed in the aquatic environment and carry out scoring. Raw materials with a significant fat content can be influenced by centrifugal forces or pressed. Low fat feeds can be treated with liquid or vaporous solvents.

 In preparing the raw materials for processing and in preparing the fat for casting, cooling can be carried out.

In the production of sausages, chopping, deboning, trimming and sorting of meat can be done in the raw materials shop at an air temperature of not higher than 12 ^o C and relative humidity 70 80
In the production of sausages, the veneered meat can be minced, mixed with salt, saltpeter and sugar and placed in a holding chamber for 6 hours to 7 days, depending on the degree of grinding of the raw material. In the production of sausages, it is possible to provide cooling from 6 to 4 ^o C and salted meat for smoked meats for 24 72 hours

In the chambers of dry and wet salting, you can maintain an air temperature of 3 ^o and humidity 85
Grinding meat and cooking minced meat can be done in the engine room at an air temperature of no higher than 12 ^o C and relative humidity 70 80.

Minced meat for smoked sausages can be kept in a chamber with an air temperature of 0 ^o C and a relative humidity of 85
In the production of sausages, in addition to liver meat products, it is possible to carry out boning and trimming of meat, first grinding and salting, repeated grinding of meat, mixing and mixing of meat products, filling the casing, heat treatment and packaging of products.

 In the production of liver sausages and brawn products, it is possible to prepare raw materials for cooking, blanching, cooling, disassembling, grinding raw materials, filling the casing, cooking, cooling, packaging products.

For the production of cooked sausages, you can use chilled fresh and frozen beef meat and / or chilled and frozen pork meat. To produce a portion of cooked sausages, bacon can be added to the meat. In the production of cooked sausages with a high moisture content, for example, "Separate" or "Tea", you can use either finely ground meat, salted with brine, or a hot-steam emulsion. In the production of "Stolichnaya" and "Belorussian" sausages, it is possible to carry out meat salting as a meal. In the production of cooked sausages, the grinded meat can be grinded through a grill with holes with a diameter of 16 25 mm, after which it is mixed with 2.5 salts, 50 g of saltpeter and 5 g of nitrite in solution, and aging is carried out in aluminum forms with a layer of no more than 15 cm for 48 72 hours at 2 4 ^o C. In the production of cooked sausages, grinded meat can be grinded through a grill with holes with a diameter of 2 3 mm, mixed with brine containing 26 kg of salt, 50 g of nitrite and 500 g per 100 l of water nitrate, and nitrite and nitrate are introduced into dissolved form. You can use brine with a temperature not exceeding 10 12 ^o C.

When using meat with a temperature above 14 ^o C, the brine can be cooled to 4 ^o C.

 The meat can be mixed with brine until it is evenly distributed throughout the mass and completely absorbed by the meat, after which the mixture is loaded into the molds with a layer of not more than 15 cm and kept for 24 to 48 hours.

 After exposure, the mixture can be subjected to repeated grinding.

In the production of cooked sausages, it is possible to provide an ambassador of hot-pair meat or brother, while to prepare the last beef hot-pair meat, immediately after slaughtering the animal, they are crushed, veined and ground on a top through a fine wire rack, and then on a cutter, adding 30 water, 2 salts and 0.01 nitrate or 0.01 nitrite in solution, after which the meat is placed in aluminum forms with a layer of 15 cm and incubated for 2 days at 2 3 ^o C.

 In the production of cooked sausages, minced meat during chopping can add food starch or wheat flour in the amount of 2 kg per 100 kg of raw material for "Separate", "Separate lamb", "Ham-chopped", "Pork", "Tea" and "Tea mutton "sausages.

 In the production of cooked sausages, minced meat during chopping can add food starch or wheat flour in the amount of 3 kg per 100 kg of raw material for the “Snack” or “Chesnokova” sausages. To increase the viscosity of the minced meat during the production of cooked sausages from defrosted meat or pork, hot-steamed meat and / or light whey can be added to the minced meat during chopping.

 To compensate for moisture losses during the heat treatment of cooked sausages and to prevent the heating of minced meat during processing on the cutter, 8 10 food ice and drinking water can be added to the mixture.

Cooked sausages can be stored at a temperature of 0 8 ^o C. Release in the sale of sausages can be made with a temperature in the thickness of the loaf 0 15 ^o C.

 In the production of cooked sausages, lamb and beef deaf bungs, or beef circles N 5 and 6, can be used as a shell.

 In the production of cooked sausages, artificial shells made of cellophane with a diameter of 60 65 mm or cutisine with a diameter of 60 75 mm can be made.

In the production of cooked "Amateur" sausages in a shell of bungs, or a circle, or cellophane, it is possible to fry at a temperature of 60 110 ^o C, cooking at a temperature of 75 85 ^o C. The time for frying and cooking "Amateur" sausages in beef bungs can be 3 hours The time of roasting and cooking the "Amateur" sausage in mutton bungs and artificial casings with a diameter of 75 mm can be 1 hour 20 minutes. The time of roasting and cooking the "Amateur" sausage in circles and artificial casings with a diameter of 60 to 65 mm can be 60 minutes. "Amateur" sausage in cutin casings can be cooked at a temperature of 73 75 ^o C, while the cooking time compared to the cooking time in other casings is increased by 20
In the production of cooked sausages after heat treatment, the sausage can be cooled for 15 minutes under a shower, and then placed for final cooling in chambers with an air temperature of 2 4 ^o C. In the production of cooked "Amateur" pork sausages of the highest grade in raw materials for every 100 kg add 0.1 kg of sugar, 0.06 kg of black pepper and 0.04 kg of nutmeg or cardamom.

In the production of boiled "Capital" sausage, minced meat mixed with bacon and fat pork can be squeezed into dry beef bubbles, bandaged and chopped loaves can be suspended for precipitation at 2 4 ^o C for 4 hours. In the production of boiled "Capital" sausage, the loaves can be fried at 60 90 ^o C for an hour, and cooking at a temperature of 85 90 ^o C for 3 hours. "Capital" sausage after cooking can be quickly cooled or placed under a press, and then smoked at 18 30 ^o C for 12 hours

 In the production of boiled sausage "Moskovskaya" grade 1, milk powder can be added to the main raw material.

In the production of sausages, minced meat can be squeezed into a shell and fry at 60 ^° -90 ^° C for 30-60 minutes, and then cooked either with steam or in water at a temperature of 80 ^° -85 ^° C for 10-25 minutes until the temperature inside the sausage reaches 70 72 ^o C, and then cool in the shower for 10 15 minutes and indoors at an air temperature of 10 - 12 ^o C for 4 6 hours

In the production of sausages, pork and beef skewers can be used as a shell, while knitting is done by dragging the shells with thin twine onto sausages 7 9 cm long. Bunches of sausages can be hung on frames and fried at 60 90 ^o C, and then cooked at 75 85 ^o C for 30 to 35 minutes, cool in the shower for 15 to 30 minutes and indoors for 6 to 8 hours.

 In the manufacture of jelly, sorting and cooking, grinding, mixing, dosing, cooling, packaging products can be done.

 In the manufacture of meat loaves, it is possible to prepare minced meat, dosing, baking, packing, washing and cleaning molds.

 In the manufacture of meat culinary semi-finished products, the raw materials can be disassembled and machined, including cutting into slices, pieces and notches, grinding, mixing, kneading, dosage, molding, packaging.

 In the manufacture of meat and meat products, it is possible to additionally knead the dough.

 From food raw materials obtained during slaughter of animals and cutting carcasses, it is possible to produce technical fat, fodder flour, fat.

The cooling of meat carcases or half carcasses can be carried out until the temperature in the thickness reaches from 0 to 4 ^o C. Cooling can be done with air, while its temperature before loading (-2) (-3) ^o C and humidity 95 98 air temperature when cooling -1 0 ^o C, humidity 90 92 and air velocity up to 2 m / s. The air temperature at the start of loading can be maintained at (-2) (-5) ^o C, after 10 hours (-1) ^o C, and at the end of cooling (-1) (-3) ^o C, while the cooling time is up to 18 hours . Meat and meat products can be cooled in saturated air. The cooling of meat, offal used for the production of sausages and raw fat, can be done in ice water or brine with a temperature of -4 ^o C.

 Offal can be placed in metal forms with lids.

 Carcasses of meat can be served in the chamber for air cooling, wrapped in sheets.

The cooling of poultry carcasses can be carried out at an air temperature of -8 ^o C and a circulation rate of 150 rpm. Poultry carcasses can be cooled to 2 - 3 ^o C, while chickens and chickens are cooled for 4 5 hours, and geese and turkeys 6 8 hours. When cooling the bird carcasses in the chamber, you can provide lateral air movement.

Freezing meat carcasses or half carcasses, meat products, offal and semi-finished products can be carried out until the temperature in the column is below -6 ^o C. Freezing can be done with air with a temperature of (-23) - (-35) ^o C. Freezing fresh meat in carcasses and half carcasses carry out in two phases, while first cooling from 37 38 ^o C to 4 ^o C at an air temperature of 0 ^o C, and then freeze to -8 ^o C in the thickness of the thigh at a temperature of (-23) (-35) ^o C. Freezing fresh meat in carcases and half-carcases can be carried out in one phase at an average air temperature in Leray below -20 ^o C. To intensify freezing can provide forced air circulation. Offal, chilled, veined or on bones, meat can be frozen in blocks, while the product is placed in molds and the process of forced air circulation is carried out for 16 hours.

 To ensure removal of the frozen block from the mold, it can be lined with a moisture-proof film.

 After freezing, meat blocks can be packed in corrugated cardboard boxes and transported for storage or sale in containers with an airtight barrier, each of which has at least three walls and a rigid pallet with a solid or partially airtight work surface.

 Lump meat can be frozen in a cooling chamber by moving on a mesh conveyor belt. Small-piece meat products, such as dumplings, can be frozen in a refrigerator on a cooled conveyor belt. Small-piece meat products and minced meat can be frozen in blocks in non-contact freezing machines.

 Pulp offal can be pre-cooled in ice water, and then sent for cooling or freezing. Half carcasses and carcasses can be fed into the cooling or freezing chamber on overhead tracks. Offal can be fed into the cooling chamber in containers with an airtight enclosure and a spatial configuration in the form of a parallelepiped, each container having at least three walls and a rigid pallet with a partially airtight work surface.

 Small-sized offal or meat products can be served in the cooling or freezing chamber by hanging shelves or ladles. Offal can be served in the cooling chamber on racks and trays.

 For refrigerated storage, products can be served in a chilled or frozen state with an average final temperature equal to the storage temperature.

Chilled meat and meat products and poultry can be stored at air temperatures of 0 (-1) ^o C. Chilled meat, meat products and poultry can be stored in chambers with a relative air humidity of 80 90. Air circulation with a circulation rate of 2 6 volumes can be provided throughout the entire storage chamber. cameras per hour. During storage, chilled products can be stacked in loose stacks with laths between them. Stacks can be formed from containers with an airtight barrier, each of which has at least three walls and a rigid pallet with a solid or partially airtight working surface, while installing containers on top of one another so that the upper supporting element of each downstream container interacts with the lower supporting element of the corresponding upstream container. Meat carcasses can be hung on hooks of overhead tracks. Products can be stored laid out on shelves to ensure free air circulation between them. Frozen meat, meat products and poultry can be stored at temperatures (-10) (-23) ^o C and below. Frozen meat, meat products and poultry can be stored in chambers with a relative air humidity of 92 100 and poor air circulation.

 During storage, frozen products can be stacked in tight rows to prevent air circulation inside the stack.

 Left-luggage offices can be loaded with single row products. To reduce the shrinkage of the stack, you can cover it with dense cloth or gauze and freeze a layer of ice on it.

 Semi-finished meat products, sausages, meat products, poultry carcasses can be stored in evacuated gas-tight packaging.

 Along with refrigeration, products can be exposed to ultraviolet rays or ionizing radiation.

 Products can be treated with carbon dioxide, or ozone, or antibiotics, or antioxidants.

Corned beef can be stored in barrels at an air temperature of 0 (-5) ^o C and humidity 80 85 Corned beef barrels can be placed in regular stacks with indents from walls and wall-mounted batteries.

The shelf life of beef, lamb and offal in blocks at a temperature of -18 ^o C can be no more than 12 months.

 Sausages and smoked meats can be stored in clean containers in the form of wooden boxes or corrugated boxes. Boxes or boxes can be stacked.

The shelf life of smoked sausages and smoked meat in containers in stacks at an air temperature of -7 (-9) ^o C and a relative humidity of 85 90 can be no more than 6 months. The shelf life of semi-smoked sausages in containers in stacks at an air temperature of -7 (-9) ^o C and a relative humidity of 85 90 can be no more than 3 months.

 Canned meat can be stored in boxes in piles or without boxes with columns or pyramids with indents from walls and passages between piles.

Meat in carcasses or half-carcasses, or meat products, or sausages, or poultry can be delivered for storage or for sale by rail or water. Frozen products with a temperature not exceeding -6 (-8) ^o C may be loaded onto wagons. Cooled goods with a temperature of 0 4 ^o C may be loaded into wagons. Cooled meat may be loaded onto wagons with a temperature not exceeding 12 ^o C.

 Frozen meat carcasses, or half carcasses, or meat products, or poultry can be stacked in dense stacks without clipping. Chilled or cooled meat, or meat products, or sausages or poultry can be staggered or stacked vertically to form gaps between them and provide ventilation.

Transportation of frozen meat, or meat products, or poultry can be carried out in carriages with glaciers with wall pockets with a capacity of less than 5 kg of ice in the summer for up to 3 days, in the transition period up to 10 days. Transportation of chilled meat or meat products, or poultry can be carried out in glacier wagons with ceiling beams and wall pockets with a capacity of 6.4 tons. The glacier wagon body can be cooled in summer to transport frozen meat or meat products, or poultry 4 hours before loading . The summer glacier car body can be cooled to transport chilled meat, or meat products, or sausages, or poultry 2 hours before loading. When transported by road, the air temperature in the body can be maintained from 0 to 4 ^o C for refrigerated goods and -10 to -18 ^o C for frozen goods. For transportation of chilled or frozen meat, or meat products, or poultry, or sausages, the car body can be pre-cooled. Water transport on vessels refrigerated can transport products in a box or cardboard container. It is possible to ensure tight packing of the container with dressing it through several vertical rows with slats. Holds can be filled in piles completely without a passage. When transporting frozen meat in quarters you can maintain the air temperature in the hold (-8) - (-18) ^o C and humidity 70 95 When transporting chilled meat, you can maintain the air temperature in the hold 1 (-3) ^o C and humidity 70 90
The problem is also solved due to the fact that in the method of storage, transportation and preparation for sale of meat, meat products, sausages and poultry, providing for their delivery after harvesting, industrial processing and refrigeration or canning to the storage chamber, placement in it and keeping at temperature and humidity necessary to ensure the safety of products, transshipment to vehicles and delivery for the implementation of at least part of the transportation and / or transshipment operations, and / or stored meat, and / or poultry, and / or meat products, and / or sausages, are carried out using an air-transparent device made in the form of a container having at least three walls with a spatial configuration in the form of at least part of a cube or parallelepiped, or prisms with a trapezoidal configuration in plan or in the form of a complex polyhedron with non-parallel or partially non-parallel faces, the container height being 1/2 1/25 of the stack height, its width 1/2 - 1/36 of the total width of the row stacks, and its length is 1/2 1/78 of the total length of stacked stacks, the container has a rigid pallet with a solid or partially aerosol transparent work surface and a power frame and / or an air-transparent fence mounted on it, at least part of the walls, moreover, the airborne fencing of at least two opposite walls of the container is performed in the form of power rod vertically or cross-obliquely oriented elements, and the airborne fencing connecting their walls is performed in the idea of a lattice or lattice with the inclusion of power elements, or mesh, or in the form of combinations thereof, the container is provided with at least two parallel upper supporting elements, which are made in the form of guides and are located respectively on the upper end faces of the opposing bearing side walls, and no less than two lower parallel paired mating upper paired elements, the longitudinal axes of which are combined with the average vertical plane of the corresponding side walls, and the supporting the lower surface of the lower supporting elements is made in the cross section convex or concave in the form of angled conjugated faces, or curvilinear, or a combined configuration of combinations of curved and rectangular sections, and the upper surface of the upper supporting elements are made in the cross section respectively concave or convex, and when installed containers stacks the lower support element of the upper container is combined or at least partially placed in the upper support element below the container ra, while the lower and / or upper supporting elements are attached to the corresponding upper end faces of the side walls of the container directly and / or at a distance through intermediate power elements, and the distance from the guides to the corresponding wall of the container is taken no more than 1/3 of its height, and loading - unloading operations are performed either by installing the container on the lifting mechanism on the engagement elements, which are placed on the bottom side of the container bottom in the form of at least two U-shaped or trapezoidal different or combined configurations of eyes having power rails symmetrically parallel to the axis passing through the center of the eye normally to its cross-section, or by mixing on at least two engagement elements in the form of power L-shaped brackets that are attached to the power elements of the frame the walls of the container, or use an air-transparent device in the form of a suspension means (and / or attachment), which is performed in the form of a multi-pin with the number of pins, at least five, devices with the spatial arrangement of the pins along the horizontally oriented edges of the conditional prism, and / or a truncated pyramid, and / or a complex polyhedron, at least partially spatially pairwise symmetric with respect to the axial vertical longitudinal plane of the tool, and the pins are made at least partially different, and the length of the longest pair of pins is 1.2 to 2.7 the length of the shortest pair of pins, the latter being located in the height gap between the longer pins, while the refrigeration processing and meat extract at a temperature of (-12) (-18) ^o C is carried out in air, cooled elements in the form of panels arranged under the ceiling in the upper third of the walls to form a tent, an extract meat and / or meat and / or sausage products and / or birds at a temperature of -8 0 ^o C provide by keeping in a chamber with cooling elements in the form of panels and supplying chilled air to this chamber, the latter being fed into the refrigerating chamber through openings that form at least one third one of the walls of the chamber the meat, and / or meat products, and / or sausages, and / or poultry at a temperature of 0 ^o C is carried out by supplying chilled air.

 In this case, the height of the container from the working surface of the pallet to the upper side of the side walls can be taken equal to 0.85 1.7 m, the width of the container between the inner faces of the walls is 0.95 1.7 m, and the length of the container is 1.0 1.6 from its width.

 The upper and / or lower guides can be made in the form of corner, rolling or bent profiles, and all the guides are installed with a bell up or respectively down. The upper and / or lower guides can be made in the cross section curved, and the convexity of the curved profile of the upper and / or lower guides are oriented in the same direction up or down within one or two walls of the container. The radius of curvature of the cross section of the guides can be made variable, at least in part of the width of the cross section. The radius of curvature of the cross section of the guides can be made constant at least in one or more sections of the cross section. The guides in the cross section can be made in the form of unequal corners with zero or the same offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall. The offset of the vertex lines of the corner profiles of the guides of the two opposite walls of the container can be symmetrical about the vertical plane of symmetry of the container parallel to the specified walls. The angles formed by at least the inner faces of the upper rails can be made equal to or greater than the angles formed by the outer faces of the lower rails.

 The lower guides can be made in the form of a flat or wedge-shaped in cross section of a strip. The lower guides can be provided in the upper third of their cross section with at least one shelf and be made L-shaped or T-shaped, and the middle plane of the strip vertically oriented in the cross section is placed in a plane passing along the geometrical location of the lowest points of the upper guide .

 The lower and upper guides, at least for part of their length, can be performed with a wedge-shaped angle of convergence of the faces along the length of the guide.

 The lower guide, at least from one of its ends, can be provided with a limb with an excess above the average longitudinal axis of the guide. The upper end of the bend of the lower guide can be rigidly connected to the power elements of the pallet and / or the corresponding power element of the wall of the container with the formation of a hard disk.

 At least the lower or upper guides can be placed at a distance, respectively, from the working surface of the pallet or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet.

 The frame of the container can be made in the form of a system of rigidly interconnected at least contour rod elements that are made of rolled and / or bent profiles.

 The two opposite side walls of the container can be made with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element of the frame. The additional power element of the frame of each of the side walls can be oriented diagonally from the lower to the upper corner node of the frame of the wall.

 Enclosing the side walls can be performed in the form of two cross diagonals. Enclosing filling of at least two opposite side walls can be performed with the presence of at least two parallel or non-parallel oriented frame elements. The fencing of the end wall of the container can be performed in the form of a lattice of rod elements and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells. The fencing of at least one wall can be performed with the inclusion of a fine mesh.

 The container can be provided with at least one transforming wall and / or cover with the possibility of rotation and / or shear. The container can be made of metal. At least some of the elements of the container can be made of corrosion-resistant material.

 At least, the fence and the frame's power elements located with the possibility of direct contact with food products can be made of stainless steel or aluminum alloys.

 At least part of the container contacting with food products may be made of metal plastic.

The container can be made trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall of the container, combined with the smaller base of the trapezoid, is performed with a guard, and the opposite end wall, combined with a large base of the trapezoid, is made with or without a guard. The container can be made with a cross section at least on a part of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet, and the trapezoid is symmetric or asymmetric with a convergence angle of the side walls downward of 1 10 ^o .

 The fence and the horizontal elements of the power frame of the end wall of the container can be made at least partially convex in plan in one direction or another. At least, the fence and horizontal elements of the power frame of one wall of the container can be made convex in plan.

 The abutment of the end wall to at least one side wall of the container can be performed conjugate in plan. A configuration in plan of at least one of the curved walls may have at least a portion of the length of the wall of a variable radius of curvature.

 When installing containers in the refrigerator in stacks, at least part of the containers can be placed at least two tiers in height. Containers can be stacked with filling no more than 95 working heights of the chamber.

 At least a portion of the pins of the attachment means can be stiff with a variable length along the pin and / or in the angular range of the axes of the cross section of the pin from vertical to horizontal. The pins can be rigidly attached to the hinged plate or a rigid bracket crossing the axis of the pins and provided with at least two L-shaped brackets on the side facing the lifting mechanism, and at least part of the pins are made with stiffness decreasing from the end fixed on the plate or bracket, to the free end and / or in the direction from the horizontal axis of the cross section of the pin to the vertical axis. The stiffness at the free end of the pin can be at least 0.1 stiffness of the end of the pin mounted on the plate or bracket, and the moment of inertia of the cross section of the pin relative to the vertical axis of the section is at least 0.5 of the corresponding characteristic relative to the horizontal axis in the same section. At least the lower pins can be made from corners or brands that orient the shelves down. At least the upper pair or the intermediate pair of pins can be made with a cross-section at least on a part of the length in the form of an I-beam profile or channel. At least part of the pins can be made in the form of profiles containing in cross section at least a part of the length of the pin a kink or bend in the form of at least one curved section. At least part of the pins can be made from rolling profiles of corners, and / or channels, and / or brands, and / or I-beams, or composite of these profiles. At least part of the pins can be made along the length of the combined configuration. At least part of the pins, at least part of their length, can be made of bent molded profiles. At least the lower pins can be provided with additional support elements symmetrically or asymmetrically attached to their walls or shelves. The pins and / or end plates and / or staples can be made of a corrosion-resistant material or coated with an anti-corrosion coating. At least part of the pins can be made of stainless steel or aluminum or titanium alloys. At least the pins, or end plates, or staples can be made of metal.

 When storing carcasses, the meat can be spatially fixed by means of a system of racks, which are installed in a row, interconnected, at least along the length of the row, with flexible or semi-rigid, or rigid, or combined bonds. At least part of the racks is performed by at least two-branch racks with a distance between branches of 1 / 3-1 / 15 of the height of the racks. Branches can be connected together by rigid elements with the formation of a frame or shape. Racks can be installed within a row at a distance equal to 0.2 1.2 rack height. The racks within the row can be installed with variable pitch. Racks can be installed with the formation of at least one core of rigidity, which combine at least two racks that create a disk in the form of a spatial frame or truss. At least the extreme racks can be connected by ties with the corresponding structural elements of the walls closest to them, and / or the cover and / or floor of the chamber. At least partially, carcasses or half-carcasses of meat, at least before being stored in chambers, are combined into packages by flexible or combined tightening, forming at least part of the suspension and / or attachment.

 Carcases or half carcasses of meat, combined in packages, can be kept in a refrigerator, shipped and sent for sale in the form of packages, and puffs after sale in the form of a returnable container are returned for reuse. Tightening can be performed in the form of a single-branch thread or in the form of a flexible tape, or a combination of a combination of at least two threadlike elements and elements combining them in the form of tape sections and / or rigid and / or semi-rigid plates and / or rails. Tightening can be provided with a locking device, including detachable elements. Tightening can be provided with at least one mounting loop.

 Carcases or half carcases can be lifted for transport by hooking at least one bag per loop of flexible screed. At the same time or sequentially, at least two carcass packages can be hooked to the lifting mechanism. As a lifting mechanism, you can use a forklift. If packages of carcasses are placed, lifted and moved in space by means of an attachment, they can be hung on a forklift, or a crane-beam, or a hoist. Unloading, unloading and similar movements of carcasses or half-carcases can be accomplished by inserting the pins of the attachment between the carcasses and / or half-carcasses combined in packages.

 The container can be made with at least two, or with three, or with four rolling bearings. At least one rolling support can be installed inside the space between the rails. At least two rolling bearings can be placed in width between the rails. At least two rolling bearings can be placed outside the gap between the rails. The guides can be made with at least one gap in length or with a convex-concave bend, in each of which at least one rolling support is installed, while the lower point of support of the rolling support is placed below the edge of the corresponding lower guide. The rolling bearings can be attached to the container rigidly or with the possibility of detachment and reuse on this or other containers. At least part of the rolling bearings can be rotated in plan and / or set to rotate the container. The rolling bearings can be made with the possibility of vertical axial movement and fixation and / or with the possibility of rotation by the angle of axial movement at an angle of installation and fixation.

 Niches can be formed in the pallet from the outside, and the rolling bearings are located in niches with a fixed axis location or with the possibility of vertical axis movement, extension out of the pallet and fixing in this position and re-warming.

 The pallet can be attached to the upstream part of the container with the possibility of detachment.

 Supporting elements can be attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.

 The container may be equipped with a device for coupling with other or other containers. The hitch device may be located at least on the opposite end contour elements of the container pallet. The container can be made collapsible.

 The container can be provided with rails arranged on tiers on the inner surface of its opposite walls for installing additional pallets.

 For refrigerated storage, products can be served in a chilled or frozen state with an average final temperature equal to the storage temperature.

Chilled meat, meat products and poultry can be stored at air temperatures from 3 to -2 ^o C.

Cooled meat, meat products and poultry can be stored in chambers with a relative humidity of 80-90%
Throughout the entire volume of the storage chamber, air can be circulated with a circulation rate of 2 to 6 chamber volumes per hour.

 During storage, chilled products can be stacked in loose stacks with laths between the rows.

 Stacks can be formed from containers with an air-transparent barrier, each of which has at least 3 walls and a rigid pallet with a solid or partially aerosol transparent work surface, while installing containers on top of each other so that the upper supporting element of each downstream container interacts with the lower supporting element of the corresponding upstream container.

 Meat carcasses can be hung on hooks of overhead tracks.

 Products can be stored unfolded on additional pallets and / or racks to ensure free air circulation between them.

Frozen meat, meat products and poultry can be stored at a temperature of from -10 to -23 ^o C and below.

 Frozen meat, meat products and poultry can be stored in chambers with a relative humidity of 92,200 and poor air circulation. During storage, frozen products can be stacked in tight rows to prevent air circulation inside the stack.

 Left-luggage offices can be loaded with homogeneous products. To reduce shrinkage, stacks can be covered with dense cloth or gauze and frosted on it with a layer of ice.

 Semi-finished meat products, sausages, meat products of poultry carcasses can be stored in evacuated gas-tight packaging.

Along with refrigeration, products can be exposed to ultraviolet rays or ionizing radiation. Products can be treated with carbon dioxide, or ozone, or antibiotics, or antioxidants. Corned beef can be stored in barrels at an air temperature of 0 - (-5) ^o C and humidity 80 85 Corned barrels can be placed in regular stacks with indents from walls and wall-mounted batteries.

The shelf life of beef, lamb and offal in blocks at a temperature of -18 ^o C can be no more than 12 months. Sausages and smoked meats can be stored in clean containers in the form of wooden boxes or corrugated boxes. Boxes or boxes can be stacked. The shelf life of smoked sausages and smoked meat in containers in stacks at an air temperature of -7 (-9) ^o C and a relative humidity of 85 90 can be no more than 6 months. The shelf life of semi-smoked sausages in containers in stacks at an air temperature of -7 (-9) ^o C and a relative humidity of 85 90 can be no more than 3 months. Canned meat can be stored in boxes in piles or without boxes with columns or pyramids with indents from walls and passages between piles. Meat in carcasses or half-carcasses, or meat products, or sausages, or poultry can be delivered for storage or for sale by rail, road, or water transport.

Frozen products with a temperature not exceeding -6 - (-8) ^o C can be loaded into wagons. Cooled goods with a temperature of 0 - 4 ^o C can be loaded into wagons. Cooled meat with a temperature not exceeding 12 ^o C can be loaded into wagons. carcasses, or half-carcasses, or meat products, or poultry can be stacked in dense stacks without clutter. Chilled or cooled meat, or meat products, or sausages, or poultry can be stacked in a checkerboard pattern or in vertical stacks with the formation of gaps between them and provide ventilation.

 Transportation of frozen meat or meat products or poultry can be carried out in glacier cars with wall pockets with a capacity of less than 5 kg of ice, in the summer for up to 3 days, in the transition period up to 10 days. Transportation of chilled meat, or meat products, or poultry can be carried out in carriages with glaciers with ceiling tanks or wall pockets with a capacity of 6.4 tons.

The summer glacier car body can be cooled to transport frozen meat, or meat products, or poultry 4 hours before loading. The summer glacier car body can be cooled to transport chilled meat or meat products, or sausages, or poultry 2 hours before loading. When transported by road, the air temperature in the body can be maintained from 0 to 4 ^o C for refrigerated goods and from -10 (-18) ^o C for frozen goods. For transportation of chilled or frozen meat, or meat products, or poultry, or sausages, the car body can be pre-cooled. Water transport on vessels refrigerated can transport products in a box or cardboard container. It is possible to provide tight packing of the container with dressing it through several vertical rows with slats. Holds can be filled with stacks of density aisles. When transporting frozen meat in quarters, you can maintain the air temperature in the hold of -8 (-18) ^o C and humidity 70 95% When transporting chilled meat, you can maintain the temperature in the hold of 1 (-3) ^o C and humidity 70 90
These sets of features of both methods provide a technical result, which is expressed in the intensification of the processes of procurement, delivery, acceptance, loading and unloading of raw materials and products from it, as well as the processes of cooling, freezing, storage and transportation of products to the consumer, with a general reduction in losses of raw materials at the stages its procurement, delivery, acceptance and unloading, as well as cooling, freezing, storage and transportation to the consumer by simplifying the methods due to the use of the original the design of containers, which enable the rational use of the useful volume of storages and cold rooms during the above processes, as well as the ability to carry out at least part of the process operations directly in these containers without numerous operations for reloading raw materials and products from it at the stages of transition from one process to another, leading both to an increase in labor costs, and to losses of raw materials and products from it.

 In FIG. 1 shows a container with an airtight barrier used for implementing the method, view from the end wall; in FIG. 2 same side view; in FIG. 3, view A A in FIG. 2, an embodiment of a container in the form of a cube or parallelepiped; in FIG. 4, view A A in FIG. 2, an embodiment of a container in the form of a prism with a trapezoidal configuration in plan; in FIG. 5, view B B in FIG. 2, an embodiment of a container in the form of a cube or parallelepiped; in FIG. 6 view B B in FIG. 2, an embodiment of a container in the form of a polyhedron with non-parallel faces; in FIG. 7 - an embodiment of the fencing of the side wall of the container, combined with at least one additional intermediate power element of the frame; in FIG. 8 the same, and with a partial filling of the fence with a net; in FIG. 9 is the same, an embodiment of the enclosing filling of the container wall with the inclusion of a diagonal frame element; in FIG. 10 the same, an embodiment of the enclosing filling of the container wall with the inclusion of two additional diagonally cross-frame elements; in FIG. 11 20 fragment of the longitudinal wall of the container, alternative solutions for the configuration and spatial arrangement of the upper and lower guides; in FIG. 21 - hinged air-transparent device with different-sized pins, side view; in FIG. 22 the same front view; in FIG. 23 the same, rear view; in FIG. 24 suspension means, embodiment, front view; in FIG. 25 is the same view as arrow B in FIG. 24, an embodiment of tightening in the form of a thread or a narrow belt type belt; Fig. 26 is a view along arrow B in Fig. 24, an embodiment of tightening in the form of a wide tape; in FIG. 27 is the same, an embodiment of tightening in the form of a wide tape, view along arrow 7 in FIG. 26; in FIG. 28 suspension means, embodiment, front view; in FIG. 29 is a view along arrow D in FIG. 28, an embodiment of tightening of two branches connected by flexible or semi-rigid plates or rails; in FIG. 30 additional intermediate rack for unfastening carcases or half carcasses of meat, front view; in FIG. 31 the same, an embodiment of a two-branch strut in the form of a frame, side view; in FIG. 32 is the same, an embodiment of a two-branch strut in the form of a truss, side view; in FIG. 33 connecting two-branch struts into an intermediate spatial stiffness element; in FIG. 34 and 35, respectively, the lower and upper intermediate puffs for connecting the racks and unfastening the carcasses and half carcasses of meat; in FIG. 36 - carcasses and half-carcasses of meat stacked in stacks, fastened with intermediate racks and ties; in FIG. 37 the same, the option of arranging racks with a variable pitch and the formation of racks of intermediate spatial stiffeners; in FIG. 38 container with transformable, rotatable lid, side view; in FIG. 39 the same, with a transformable lid and a wall pivotally connected to the container and the lid; in FIG. 40 container in plan, embodiment, intermediate section with convex horizontal power elements of the frame; in FIG. 41 container, side view, with rolling bearings located in the gaps of the guides; in FIG. 42 the same with rolling bearings located outside the gaps between the rails; in FIG. 43 row of containers coupled with each other and with a forklift.

 An air-transparent device used to carry out at least part of a transportation and / or transshipment and / or refrigeration and / or freezing and / or storage of meat and / or poultry and / or meat products and / or semi-finished products, and / or in the production of sausages, and / or their storage during the implementation of the method of harvesting, industrial processing, storage, transportation and preparation for the sale of meat, meat products, sausages and poultry, and the method of storage, transportation and preparation for sale of meat, meat product , Cooked meats and poultry, united by a common inventive concept, namely the original design using aeroprozrachnogo devices operate in a container 1 having at least three walls 2, 3, 4. The walls 2 and 4 are side and end wall 3. The container 1 has a spatial configuration in the form of at least part of a cube or parallelepiped (Fig. 3), or a prism with a trapezoidal configuration in plan (Fig. 4), or in the form of a complex polyhedron with non-parallel (Fig. 6) or partially non-parallel faces. The height of the container 1 is 1/2 to 1/25 of the height of the stack, its width is 1 / 2-1 / 36 of the total width of the stacked rows of stacks, and the length is 1/2 1/78 of the total length of the stacked stacks of rows. The container 1 has a rigid pallet 5 with a continuous or partial aerosol transparent work surface 6. A power frame 7 and / or an air-transparent enclosing filling 8 of at least part of the walls 2, 3, 4 are mounted on the pallet 5. At least an air-transparent fence of two opposite walls 2 and 4 are in the form of power rod vertically or cross-obliquely oriented elements 9 (Fig. 9, 10). The air-transparent fence 8 of the wall 3 connecting the walls 2 and 4 is performed in the form of a lattice 10 or lattice 11 with the inclusion of power elements 12, or mesh 13, or in the form of their combinations. The container 1 is provided with at least two parallel upper support elements 14, which are made in the form of guides and are located respectively on the upper end faces of the opposing supporting side walls 2 and 4. The container 1 is also provided with at least two lower counter supporting upper elements 14 in parallel supporting elements 15, the longitudinal axis 16 of which are combined with the average vertical plane 17 of the corresponding side walls 2 and 4. The supporting surface 18 of the lower supporting elements 15 you the cross section of the convex or concave in the form of angularly conjugated faces 19, or a curvilinear, or combined configuration from a combination of curvilinear and rectilinear sections (not shown).

 The upper surface 20 of the upper supporting elements 14 is performed in a cross section respectively concave or convex (Fig. 11 20). When containers 1 are stacked, the lower support element 15 of the upper container 1 is aligned or at least partially placed in the upper support element 14 of the lower container 1, while the lower 15 and / or upper 14 support elements are attached to the corresponding end faces of the side walls 2 and 4 containers 1 directly and / or at a distance of 21 (Fig. 2) through the intermediate power elements 22. The support elements can be attached with the possibility of mutual gravitational or structurally rigid fixation. The distance 21 from the guides forming the supporting elements 15 to the corresponding end face of the wall 2 or 4 of the container 1 take no more than 1/3 of the height of the container.

 Loading and unloading operations using the container can be done by installing the container on a lifting mechanism (not shown) on the engagement elements 23 (Fig. 1), which are placed on the underside of the pallet 5 and are made in the form of at least two └┘-shaped or trapezoidal , or a combined configuration of eyes equipped with power guides 24 located symmetrically parallel to the axis passing through the center of the eye normally to its cross section and / or symmetrically with respect to the average vertical plane and 25 containers, any container 1 is suspended on at least two engagement elements in the form of power L-shaped brackets 26, which are attached to the power elements 12 of the frame of the walls 2 and 4 of the container 1 (Fig. 8).

 The height of the container 1 from the working surface of the pallet 5 to the upper edge of the side walls 2 and 4 can be taken equal to 0.85 1.7 m. The width of the container 1 between the inner faces of the walls 2 and 4 can be taken equal to 0.95 1.7 m. The length of the container 1 can be taken equal to 1.0 to 1.6 of its width.

 The upper and / or lower guides forming the supporting elements 14 and 15 can be made in the form of corner 27, rolled or bent profiles, all the guides being installed with a bell up or respectively down (Fig. 11 14). The upper and / or lower guides forming the supporting elements 14 and 15 can be made in cross section curved 28, and the convexity of the curved profile of the upper and / or lower guides are oriented in the same direction up or down within one or two walls of the container (Fig. 15 eighteen).

 The radius of curvature of the cross section of the guides can be made variable, at least in part of the width of the cross section. The radius of curvature of the cross section of the guides can be made constant at least in one or more sections of the cross section.

 The guides in the cross section can be made in the form of unequal corners with zero or the same offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall (Fig. 19).

 The offset of the lines of the vertices of the corner guides of two opposite walls 2 and 4 of the container 1 can be symmetrical about the vertical plane of symmetry of the container parallel to the specified walls.

 The angles formed by at least the inner faces of the upper guides forming the upper supporting elements 14 can be made equal to or greater than the angles formed by the external faces of the lower guides forming the lower supporting elements 15.

 The lower guides forming the lower support elements 15 can be made in the form of a flat or wedge-shaped in cross section of a strip. The lower guides can be provided in the upper third of their cross section with at least one shelf and be made L-shaped or T-shaped, and the middle plane of the strip vertically oriented in the cross section is placed in a plane passing along the geometrical location of the lowest points of the upper guide. The lower and upper guides, at least for part of their length, can be performed with a wedge-shaped angle of convergence of the faces along the length of the guide.

 The lower guide, at least from one of its ends, can be provided with a limb with an excess above the average longitudinal axis of the guide. The upper end of the bend of the lower guide can be rigidly connected to the power elements 12 of the pallet 5 and / or the corresponding power element of the container wall with the formation of a hard disk. At least the lower or upper guides can be placed at a distance, respectively, from the working surface of the pallet 5 or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet 5.

 The frame of the container 1 can be made in the form of a system of rigidly interconnected at least contour rod elements that are made of rolled and / or bent profiles.

 Two opposite side walls 2 and 4 of the container 1 can be performed with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element 29 of the frame. The additional power element 29 of the frame of each of the side walls 2 and 4 can be oriented diagonally from the bottom 30 to the upper corner node 31 of the frame of the wall.

 Enclosing the side walls is performed in the form of two cross diagonals. The enclosing filling 8 of at least two opposite side walls 2 and 4 can be performed with the presence of at least two parallel or non-parallel oriented frame elements 32 and 33. The fencing of the end wall 3 of the container can be performed in the form of a lattice of rod elements and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells. The fencing of the walls can be performed with the inclusion of a fine mesh mesh forming a basket mesh 34, and the mesh size should not exceed the size of the raw material.

 The container 1 can be equipped with at least one transformable with the possibility of rotation and / or shift of the wall 35 and / or cover 36 (Fig. 38, 39). The container can be made of metal, at least some of the elements of the container can be made of corrosion-resistant material.

 At least, the fence and the power elements of the frame, located with the possibility of direct contact with food products, are made of stainless steel or aluminum alloys. At least part of the contacting with food products of the elements of the container 1 can be made of metal.

 The container can be made trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall 3 of the container, combined with the smaller base of the trapezoid, is made with a guard, and the opposite end wall combined with a large base of the trapezoid is made with or without a guard.

The container can be made with a cross section of at least part of the length of the container in the form of a trapezoid with a smaller base aligned with the working surface of the pallet 5 of the container, the trapezoid being symmetrical or asymmetric with a convergence angle of the side walls downward of 1-10 ^° .

 The fence 8 and the horizontal elements 37 of the power frame of the end wall 3 of the container can be made at least partially convex in plan in one direction or another (Fig. 40). At least the fence 8 and the horizontal elements of the power frame of one wall of the container can be made convex in plan.

 The abutment of the end wall 3 to at least one side wall 2 or 4 of the container can be conjugated in plan. A configuration in the form of at least one of the curved walls can have at least a variable radius of curvature on at least part of the wall length.

 When installing containers 1 in the refrigerator in stacks, at least two tiers are formed in height. Containers can be stacked with filling no more than 95 working heights of the chamber. The container 1 can be made with at least two rolling bearings 38. The container 1 can be made with three 38 or four rolling bearings 38. At least one rolling bearing can be installed inside the space between the guides that form the supporting elements. At least two rolling bearings can be placed in width between the rails. At least two rolling bearings can be placed outside the gap between the rails.

 The guides can be made with at least one gap in length or with a convex-concave bend, in each of which at least one rolling support is installed, while the lower point of support of the rolling support is placed below the lower edge of the corresponding lower guide (Fig. 41).

 The rolling bearings can be attached to the container rigidly or with the possibility of detachment and reuse on this or other containers. At least part of the rolling bearings can be rotated in plan. The rolling bearings can be made with the possibility of vertical axial movement and fixation and / or with the possibility of rotation by the angle of axial movement at an angle of installation and fixation.

 Niches can be formed on the outside of the pallet 5, and the rolling bearings can be placed in niches with a fixed axis location or with the possibility of vertical axis movement, extension beyond the pallet 5 and fixation in this position, and reverse warming (not shown).

 The pallet 5 can be attached to the upstream part of the container with the possibility of detachment.

 Supporting elements can be attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.

 The container may be provided with a device 39 for coupling with another or other containers 1. The device for coupling 39 may be located at least on the opposite end contour elements of the pallet 5 of the container 1.

 The air-transparent device used to implement at least part of the operations of the methods is performed in the form of a suspended and / or mounted multi-pin means with the number of pins 40, 41 of at least five, with the spatial arrangement of the pins 40, 41 along horizontally oriented edges of the conventional prism, and / or a truncated pyramid, and / or a complex polyhedron, at least partially spatially pairwise symmetrical with respect to the axial vertical longitudinal plane 42 of the means. The pins are at least partially equally sized, and the length of the longest pair of pins 40 is 1.2 to 2.7 the length of the shortest pair of pins 41, the latter being located in the height gap between the longer pins 40 (FIG. 21).

 At least a part of the attachment tool pins can be made with stiffness variable along the length of the pin, as well as in the angular range of the axes of the cross section of the pin from vertical to horizontal. The pins can be rigidly attached to the hinged plate 43 or a rigid bracket intersecting the axis of the pins and provided on the side facing the lifting mechanism with at least two L-shaped brackets 44, and at least part of the pins 40 are made with stiffness decreasing from the end mounted on the plate or bracket to the free end and / or in the direction from the horizontal axis of the cross section of the pin to the vertical axis.

 The stiffness at the free end 45 of the pin is at least 0.1 stiffness of the end 46 of the pin mounted on the plate or bracket, and the moment of inertia of the cross section of the pin relative to the vertical axis of the section is at least 0.5 of the corresponding characteristic relative to the horizontal axis in the same section.

 At least the lower pins can be made from corners or brands that are oriented with the shelves down (not shown conditionally). At least the upper pair or the intermediate pair of pins can be made with a cross-section, at least on a part of the length, in the form of an I-beam or channel (not shown conditionally). At least part of the pins can be made in the form of profiles containing in cross section at least a part of the length of the pin a kink or bend in the form of at least one curved section (not shown conditionally). At least part of the pins can be made from rolling profiles of corners, and / or channels, and / or brands, and / or I-beams, or composite of these profiles (not shown conditionally). At least part of the pins, at least part of their length, can be made from bent molded profiles (not shown conditionally). At least parts of the pins can be made along the length of the combined configuration. At least the lower pins can be provided with additional support elements symmetrically attached to their walls or shelves.

 Pins 40, 41, and / or end plates 43, and / or staples can be made of corrosion-resistant material or coated with an anti-corrosion coating. At least part of the pins can be made of stainless steel or aluminum or titanium alloys. At least the pins, or end plates, or staples can be made of metal.

 When folding, the packages can be spatially fixed by means of a system of racks 45, which are installed in a row, are interconnected, at least along the length of the row, by flexible, or semi-rigid, or rigid, or combined bonds 46. At least a part of the racks can be made at least than two-branch with a distance between branches of 1/3 1/15 of the rack height (Fig. 31 33). The branches can be connected together by rigid elements with the formation of a frame or truss (Fig. 30, 31).

 Racks can be installed within a row at a distance equal to 0.2 - 1.2 of the height of the rack. The racks within the row can be installed with variable pitch. Racks can be installed with the formation of at least one stiffness core, which combine at least two racks that create a disk in the form of a spatial frame (Fig. 31) or truss (Fig. 32). At least the extreme racks can be connected by ties with the corresponding structural elements of the walls closest to them, and / or the cover and / or floor of the chamber (not shown conditionally).

 At least partially carcasses and / or half-carcasses of meat, at least before being stored in chambers, can be combined into packages by means of flexible 47 or combined 48 puffs forming at least part of the suspension and / or attachment. Carcasses and / or half carcasses of meat are kept in a refrigerator, shipped and sent for sale in the form of packages, and puffs after sale in the form of a returnable container are returned for reuse. Tightening can be performed in the form of a single-branch thread 47, in the form of a flexible tape 48 (Fig. 24, 25), as well as the tightening can be performed combined from a combination of at least two thread-like elements 49 and elements combining them in the form of tape sections, and / or hard , and / or semi-rigid plates, and / or battens 50 (Figs. 28, 29). Tightening can be provided with a locking device, including detachable elements (not shown conditionally). Tightening may be provided with at least one mounting loop 51. The carcass and / or half-carcass packages are lifted for transport by hooking at least one package onto a flexible tightening loop. At the same time or sequentially, at least two packages can be hooked to the lifting mechanism.

 As a lifting mechanism, you can use the forklift 52. If the packages are placed, lift and move in space using a hinged tool (and / or suspended), they are hung on a forklift 52, or a beam crane, or hoist (not shown conditionally).

 Unloading, unloading and similar movements of food products is carried out by inserting the pins of the mounted device between the carcasses and / or half-carcasses of meat combined in packages.

 The container can be made collapsible. The container can be provided with rails 53 for disposing additional pallets (not shown) on the tiers located on the inner surface of its opposite walls.

 The method is as follows.

 After slaughter, it is necessary to remove the skin from the carcasses. The processes of removal and subsequent processing of hides at a meat factory affect both the presentation of the carcass, the yield of meat and fat, and the quality and cost of the skin. The skin can be separated by mechanical, thermal, chemical or combined exposure. When separating the skin due to mechanical action, the subcutaneous layer is destroyed by tearing or cutting it. The mechanical separation of the skin by tearing the subcutaneous layer provides high quality workmanship only when, in the process of shooting, the subcutaneous layer is less durable than the superficial fascia. When the subcutaneous layer is destroyed by a gap between the skin and the carcass, a wedge, or a blade, or a curved, rapidly rotating rod, is forcibly introduced.

 When the subcutaneous layer is destroyed by rupture, compressed air, or inert gas, or carbon dioxide, or water or brine is injected under the skin.

 The quality of skinning by tearing the subcutaneous layer is higher compared to taking it by cutting the subcutaneous layer because blood vessels are stretched along with the subcutaneous layer, and thrombosis is formed, which prevents the appearance of point hemorrhages on the surface of the carcass. In addition, due to the rupture of the subcutaneous layer, a rough surface of the carcass is created, which contributes to the rapid formation of a drying crust, which reduces the shrinkage of the carcass when it is cooled.

 When separating the skins due to thermal effects, the subcutaneous layer is burned with a thin red-hot wire, heated red-hot by electric current, or the subcutaneous layer is heated selectively by high-frequency and voltage currents. When separating the skins due to chemical action, a reagent harmless to meat and skins is injected under the skin, quickly dissolving the subcutaneous layer.

 The skins of cattle after shooting are subjected to cure.

 When shooting bristles, hair and plumage, it is necessary to overcome the retention force of the extracted object, which depends on its size, depth, season, age and fatness of the animal. Before removing the bristles, or hair, or plumage to weaken the retention force, the carcass or bird is heat treated by means of a quenching or half-scalding.

After skinning, before starting the process of removing bristles, or hair, or plumage, the carcass or carcass is irrigated with water at a temperature of 5 7 ^o below the temperature of the water used for the scalding.

 Blood obtained during the slaughter of all types of animals is a valuable raw material for the production of food, medical and technical products. Blood is extremely sensitive to air, temperature, pressure, coagulates quickly. Bleeding and blood collection is carried out in an open or closed system. Bleeding is carried out under vacuum. During blood processing, it is defibrated, separated, clots are crushed, blood coagulation, coagulate pressing, blood dehydration, grinding, sifting of dry blood and its packaging.

 Washing of carcasses, half carcasses, heads, hams is carried out by moving them on an overhead or floor conveyor and irrigation. Meat products are washed in drum washers.

Before washing containers coming from the distribution network, it should be soaked. In this case, the container is immersed in warm water or irrigated with water. To speed up the soaking process, alkali or other chemicals can be added to the water. For washing canned glass containers, you can use a solution of caustic soda, and the concentration of the solution for containers coming from glassworks is 0.5, and for containers that were in use 0.8 - 1.5 Glass containers are washed with water at a temperature of 70 75 ^o C and dried with hot air at 70 75 ^o C. Washing containers carry a stream of water supplied through nozzles. The erosion effect of the water jet increases with increasing speed of the jet ejection, depending on the pressure of the medium entering the nozzle. When washing containers, compressed air is supplied to the nozzles with water. The tin cans are washed with water at a temperature of 65 ^o C and steam sterilized. The cutlet packaging is fed to the washing machine with a container with an airtight enclosure and a spatial configuration in the form of a parallelepiped, having at least three walls and a rigid pallet with a solid or partially airtight work surface. In this case, when loading the container is mounted on a lifting mechanism on the engagement elements located on the underside of the bottom, in the form of two eyes.

 Grinding meat products is carried out by wedging, or selection, or shear, or cutting. The choice of grinding method depends on the structure, physical condition and mechanical properties of the products subjected to grinding, as well as on the quality of the interface and the type that the product should have after grinding.

 The heat treatment of meat and meat products or atmospheric pressure is used to carry out both the main and final heat operations in the workshops for the production of meat products and medical preparations, as well as auxiliary operations in the workshops for slaughtering cattle and carcasses.

 The heat treatment of meat, or meat products or sausages, or ham, is carried out by cooking and blanching at atmospheric pressure.

 The processed products can be heated to a predetermined temperature and maintained at atmospheric pressure at this temperature by immersion in preheated water or fat. The processed product can be heated to a predetermined temperature and maintained at atmospheric pressure by treating it with steam or a steam-air mixture or gas combustion products. The processed products can be heated to a predetermined temperature and maintained at atmospheric pressure by exposure to industrial or high frequency currents. The processed products can be heated to a predetermined temperature and maintained at atmospheric pressure with it through exposure to infrared rays. The processed products can be heated to a predetermined temperature and maintained at atmospheric pressure at this temperature, while sounding.

где t продолжительность процесса тепловой обработки;
F₀ критерий Фурье;
l характерный размер, м;
a коэффициент температуропроводности м²/ч.The duration of the process of heat treatment of meat products is determined by the criterial dependence

where t is the duration of the heat treatment process;
F ₀ Fourier test;
l characteristic size, m;
a thermal diffusivity m ² / h.

 In the production of melange and / or certain medicinal products produced at meat processing plants, pasteurization is carried out.

 Heat treatment of meat, or meat products, or sausages is carried out by exposure to fire or combustion products. The process of processing meat products with fire or combustion products is used to disinfect, dry, create conditions for the implementation of specified changes in the product or to give it a special taste (taste), as well as for baking or cooking. Depending on the purpose, these processes are divided into filing, frying, baking and cooking.

Pork carcasses, heads, wool offal and carcasses of birds are subjected to scorching. The sawdust is produced by combustion products with a temperature of 1000 1100 ^o C. Combustion products for the grinding of meat products are obtained by burning liquid petroleum products or high-calorie gas.

 At least some varieties of sausages are roasted. The combustion products for roasting sausages are obtained by burning wood, or sawdust, or wood chips with gas, and when frying, the combustion products are mixed with air.

 Meat and meat products are subjected to diffusion processing. At the same time, they provide salting, smoking, extraction from the component of interest in the production of products (in the production of glue, gelatin, organic preparations, fats, etc.).

 The driving layer in any diffusion process is the difference in concentration.

 The process of salting is understood to mean an increase in the concentration of table salt in meat products as a result of the penetration of the latter into the thickness of the product. Meat, meat products and skins are subjected to salting.

The meat and some types of meat products are treated with a smoke-air mixture to ensure smoking. Smoke for smoking is obtained with incomplete combustion of hardwood, supplied to smoke generators. The processing of the smoke-air mixture is carried out at a temperature of 18 23 ^o C to ensure cold smoking. The processing of the smoke mixture is carried out at a temperature of 32 40 ^o C with the provision of hot smoking. The smoke-gas mixture is produced in an electrostatic field. The meat or meat products are loaded into the chamber for processing the smoke-and-air mixture by a container with an airtight fence having at least 3 walls and a rigid pallet with a solid or partially airtight work surface.

 The mass of fat-containing meat products separated from carcasses and their various parts and organs when slaughtering animals, depending on the type and fatness of livestock, is 10 20 live weight of animals, and fat, meat and bone meal and other products obtained from this raw material are of great economic importance.

 Fat-containing raw materials are separated from carcasses and various organs and processed into fat. In this case, fat-containing meat products can be processed by heat or fat can be smelted by thermal radiation or infrared rays. The emitters can be special lamps, or heated metal or ceramic plates, the processing of radiant energy is intermittent.

 Fat can also be smelted in the field of high frequency currents. In this case, the raw material to be processed is placed between two plates to which a high-frequency current is supplied. In this case, when smelting fat, an alternating current of a frequency of 500 to 2000 periods per second or a current of industrial frequency are used.

 Also, fat-containing raw materials can be affected by pulses caused by mechanical shocks or electric discharges. Since the removal of fat from raw materials is carried out in an environment of ordinary temperatures and without its melting, both fat and fat-free bone retain their original qualities.

 Fat-containing raw materials can be placed in the aquatic environment and carry out scoring. However, this process is accompanied by a large consumption of electric energy and a significant heating of the product, which can lead to overheating of fat.

 Raw materials with a significant fat content are subjected to centrifugal forces or are pressed. Low fat feeds are exposed to liquid or vaporous solvents. This is an extraction method. It is used when other methods do not give the required degreasing.

 In preparing the raw materials for processing and in preparing the fat for casting, cooling is carried out.

 The most popular products manufactured by sausage shops are sausages, sausages, boiled and liver sausages, meat breads and jelly. The main raw material for their manufacture is meat, offal, blood and other meat products, and this raw material (except blood) can be in the form of meat on bones (in carcasses, half carcasses, quarters) or in the form of boneless blocks (lumpy or in the form of meat, boneless meat ) prepared for machining.

In the production of sausages, chopping, deboning, veining and sorting of meat is carried out in a raw materials workshop at an air temperature of not higher than 12 ^o C and relative humidity 70 80
In the production of sausages, the veneered meat is ground, mixed with salt, saltpeter and sugar and placed in a holding chamber for 6 hours to 7 days, depending on the degree of grinding of the raw material. Provide cooling from 6 to 4 ^o C and salting meat for smoked meats for 24 72 hours. In the chambers of dry and wet salting maintain an air temperature of 3 ^o C and humidity 85
Meat is minced and minced meat is cooked in the machine room at an air temperature not exceeding 12 ^o C and relative humidity 70 80 Stuffed meat for smoked sausages is kept in a chamber with an air temperature of 0 ^o C and a relative humidity of 85
In the production of sausages, in addition to liver products, meat is deboned and vened, first minced and salted, minced meat is minced, meat products are mixed and mixed, shell filling, heat treatment and product packaging are carried out.

 In the production of liver sausages and brawns, raw materials are prepared for cooking, blanching, cooling, disassembling, grinding raw materials, filling the casing, cooking, cooling, packaging of products.

 Cooked sausages are produced in significant quantities up to 40 total output of sausages. In the manufacture of cooked sausages, chilled fresh and frozen beef meat and / or chilled and frozen pork meat are used. Beef meat is the basis of minced meat, its connecting link. Pork meat modifies minced meat. To produce a portion of cooked sausages, bacon is added to the meat. It enriches minced meat and creates a pattern that strengthens the sausage. In the manufacture of cooked sausages, it is necessary to preserve the moisture that is usually found in meat of different fatness (55 75) This makes sausage the most digestible for the human body. In the production of cooked sausages with a high moisture content, such as "Separate" or "Tea", either finely ground meat salted with brine or a hot-steamed emulsion is used.

 In the production of Stolichnaya and Belorusskaya sausages, meat is salted in the form of meal.

In the production of cooked sausages, it is possible to carry out meat salting as follows. Vein meat is ground on a spinning top through a lattice with holes with a diameter of 16 25 mm, after which it is mixed with 2.5 salts, 50 g of nitrate and 5 g of nitride in solution, and aging is performed in aluminum forms no more than 15 cm for 48 72 hours at 2 4 ^o C.

 It is also possible to produce meat ambassador as follows: grinded meat on a top in a grill with holes with a diameter of 2 3 mm, mix with a brine containing 26 kg of salt, 50 g of nitride and 500 g of nitrate per 100 l of water, and nitrite and nitrate are introduced in dissolved form .

In the production of cooked sausages, use a brine with a temperature not exceeding 10 12 ^o C. When using meat with a temperature above 14 ^o C, the brine is cooled to 4 ^o C. The meat is mixed with brine until it is evenly distributed throughout the mass and completely absorbed by the meat, after which the mixture loaded into the molds with a layer of not more than 15 cm and incubated for 24 to 48 hours. After exposure, the mixture is subjected to repeated grinding.

In the production of cooked sausages, it is possible to provide an ambassador of hot-pair meat or brother as follows: to prepare a brother, hot-pair beef meat is immediately crushed, veined and ground on a top through a fine wire rack, and then on a cutter, adding 30 water, 2 salts and 0.01 nitrate or 0.01 nitrite in solution, after which the meat is placed in aluminum forms with a layer of 15 cm and incubated for 2 days at 2 3 ^o C.

 In the production of cooked sausages, minced meat is added with chopping food starch or wheat flour in an amount of 2 kg per 100 kg of raw material for "Separate", "Separate lamb", "Ham-chopped", "Pork", "Tea" and "Tea mutton" sausages.

 In the production of cooked sausages, minced meat is added with chopping food starch or wheat flour in the amount of 3 kg per 100 kg of raw material for the “Snack” or “Chesnokova” sausages.

 To increase the viscosity of the minced meat during the production of cooked sausages from defrosted meat or pork, hot-steamed meat and / or light whey are added to the minced meat during chopping.

To compensate for moisture losses during the heat treatment of cooked sausages and prevent the heating of minced meat during processing on the cutter, 8 are added to the mixture
10 edible ice and drinking water.

Cooked sausages are stored at a temperature of 0 8 ^o C.

Release in the implementation of sausages produced with a temperature in the thickness of the loaf 0 15 ^o C.

 In the production of cooked sausages, lamb and beef deaf bruises, or beef circles N 5 and 6 are used as a shell. In the production of cooked products, artificial shells are made of cellophane with a diameter of 60 65 mm or cutisine with a diameter of 60 75 mm.

Sausage "Amateur" premium made from the following main raw materials,
Salted beef premium 35
Salted lean pork 40
Lard pork spike 25
Roasting and cooking "Amateur" sausages are made in all casings, with the exception of cutisin (that is, from bungs, or a circle, or cellophane) at high temperature: roasting 60 110 ^o C, cooking 75 85 ^o C.

 The time of frying and cooking depends on the diameter of the shells: in beef bungs 3 hours, in lamb bungs and artificial casings with a diameter of 75 mm 1 h 20 min. The time for roasting and cooking the "Amateur" sausage in circles and artificial casings with a diameter of 60 65 mm is 60 minutes.

"Amateur" sausage in cutin shells is cooked at a temperature of 73
75 ^o C, while the cooking time compared with the cooking time in other casings increased by 20
In the production of cooked sausages after heat treatment, the sausage is cooled for 15 minutes under a shower, and then placed for final cooling in air chambers 2 4 ^o C.

Premium amateur pork sausage is made from the following main raw materials,
Salted pork lean meat 75
Lard pork spike 25
0.1 kg of sugar, 0.06 kg of black pepper and 0.04 kg of nutmeg or cardamom are added to raw materials for every 100 kg.

Stolichnaya sausage of the highest grade is made from the following main raw materials,
Salted beef premium 15
Salted lean pork 45
Salty semi-fat pork 20
Lard salted pork fat 20
In the production of boiled "Capital" sausage, minced meat mixed with bacon and fat pork is squeezed into dry beef bubbles, bandaged and the sticked loaves are suspended for precipitation at 2 ^° C for 4 hours.

The loaves are fried at 60 ^° -90 ^° C for one hour, and cooking at a temperature of 85 ^° -90 ^° C for 3 hours. The "metropolitan" sausage after cooking is quickly cooled or placed under a press, and then smoked at 18 ^° -30 ^° C for 12 hours .

 In the production of boiled sausage "Moskovskaya" grade 1, milk powder is added to the main raw material.

 Minced sausages and sausages, abundantly flavored with pork and fat, is a uniform mixture. The nutritional properties of sausages and sausages are extremely high, since their minced meat is subjected to 2-, 3-fold mechanical grinding and is enriched with proteins and fats. By caloric content sausages are significantly higher than any kind.

In the production of sausages, minced meat is squeezed into a shell and fried at 60 ^° -90 ^° C for 30-60 minutes, and then cooked with steam or water or at a temperature of 80 ^° -85 ^° C for 10-25 minutes until the temperature inside the sausages reaches 70 ^° -72 ^° C and then cooled in the shower for 10 15 minutes and indoors at an air temperature of 10 12 ^o C for 4 to 6 hours

In the production of sausages, pork and beef skewers are used as a shell, while knitting is done by dragging the shells with thin twine onto sausages 7 cm long. The bundles of sausages are hung on frames and fried at 60 90 ^o C, and then boiled at 75 85 ^o C in for 30 - 35 minutes, cool in the shower for 15-30 minutes and indoors for 6 to 8 hours.

 In the manufacture of jelly sorting and cooking, grinding, mixing, dosing, cooling, packaging products.

 In the manufacture of meat loaves, the preparation of minced meat, dosing, baking, packing, washing and cleaning of the molds is carried out.

 Meat culinary semi-finished products are fully prepared for the final phase of their processing (cooking, grilling) and, as a rule, do not need additional painstaking processing at home or in the conditions of small catering establishments. In the manufacture of meat culinary semi-finished products, the raw materials are disassembled and machined, including cutting into slices, pieces and notches, grinding, mixing, kneading, dosage, molding, packaging.

 In the manufacture of meat and meat products, kneading is additionally carried out.

 From food raw materials obtained during slaughter of animals and cutting carcasses, technical fat, fodder flour, fat are made.

The task of cooling is to remove animal heat from the product and lower the temperature to a certain level. Cooling methods depend on the kind of products and the requirements that apply to them in each case. The cooling of meat carcasses or half carcasses is carried out until a temperature in the thickness of 0 4 ^o C. is achieved. Cooling is carried out with air, while its temperature before loading is -2 (-3) ^o C and humidity 95 98 air temperature when cooling from -1 0 ^o C and humidity 90 92 air speed up to 2 m / s.

It is advisable to carry out intensive cooling at which the air temperature, ^o C:
At the beginning of the download:
Beef -2
Pork -5
After 10 h -1
At the end of cooling:
Beef -1 (-2)
Pork -3
Duration of cooling up to 18 hours

 It is possible to cool meat and meat products in saturated air. At the same time, the marketable appearance of meat is better preserved, losses during cooling are reduced, but additional operating costs are required.

The cooling of meat, offal used for the production of sausages and raw fat can be done in ice water or brine with a temperature of -4 ^o C.

 Offal is placed in metal forms with lids.

 Carcasses of meat are fed into the chamber for air cooling with wrapped sheets. Shrinkage is reduced by 40 compared to conventional cooling.

After slaughter and cutting, the bird can be cooled in the air in tunnel-type apparatuses. The movement of cold air in the tunnel is transverse. Cooled poultry carcasses in the tunnel are moved on multi-tier carts. The air temperature is maintained up to -8 ^o C, while the rate of circulation of its 150 volumes per hour. The bird is cooled to 2 3 ^o C for 4 5 hours (chickens and hens) and 6 8 hours (geese and turkeys).

Meat and meat products are frozen after pre-cooling or in pairs. Freezing meat carcasses or half carcasses, meat products is carried out until the temperature in the column is below -6 ^o C. Freezing is performed with air with a temperature of -23 (-35) ^o C.

Freezing fresh meat in carcasses and half-carcasses can be carried out in two phases, while first cooling from 37 38 ^o C to 4 ^o C at an air temperature of 0 ^o C, and then freezing to -8 ^o C in the thickness of the thigh at a temperature of -23 (- 35) ^o C.

Freezing fresh meat in carcasses and half carcasses can be carried out in one phase with an average air temperature in the chamber below -20 ^o C. To intensify the freezing, it is advisable to provide forced air circulation. The single-phase freezing method in comparison with the two-phase one has the following advantages: meat weight loss is reduced, meat juice loss during defrosting is reduced, the process of refrigeration processing and, consequently, production areas are reduced.

Offal, chilled, veined or on the bones, meat is frozen in blocks, the product is placed in molds and the process of forced air circulation is carried out for 16 hours. In frozen offal, the temperature in the thickness reaches -10 ^o C.

 To ensure removal from the mold of a frozen block, it is lined with a moisture-proof film.

 After freezing, meat blocks are packaged in corrugated cardboard boxes and transported for storage or sale in containers with an airtight barrier, each of which has at least three walls, a rigid pallet with a solid or partially airtight work surface.

 Lump meat is frozen in a cooled chamber, moving it on a belt of a mesh conveyor.

 Small-piece meat products, such as dumplings, are frozen in a refrigerator on a cooled conveyor belt. Small-piece meat products and minced meat are frozen in blocks in a non-contact freezing apparatus.

 The pulp offal is pre-cooled in ice water and then sent for cooling or freezing. Half carcasses and carcasses are fed into a cooling or freezing chamber on overhead tracks. By-products are fed into the cooling chamber in containers with an air-transparent barrier and a spatial configuration in the form of a parallelepiped, each container having at least three walls and a rigid pallet with a partially air-transparent working surface. Small-sized offal or meat products are served in a cooling or freezing chamber on suspended shelves or ladles or racks and baking sheets.

 Storage should prevent unwanted changes in products. The storage mode is set in accordance with the type and condition of the product, the shelf life.

 For refrigerated storage, the products are served in a chilled or frozen state with an average final temperature equal to the storage temperature. The environment for storing chilled meat, meat products, sausages and poultry is air.

Cooled meat and meat products and poultry are stored at air temperatures of 3 (-2) ^o C, that is, 0.5 3 ^o higher or 1 1.5 ^o below their freezing temperature.

Chilled meat, meat products and poultry are stored in chambers with relative humidity of 80 80
Throughout the entire volume of the storage chamber, air is circulated with a circulation rate of 2 6 chamber volumes per hour.

 With a significant decrease in relative humidity and an increase in the frequency of circulation, an increase in moisture loss from products is possible.

 During storage, chilled products are stacked in loose stacks with laths between the rows. The piles are formed from containers with an air-transparent barrier, each of which has at least three walls and a rigid pallet with a solid or partially aerosol transparent work surface, while installing containers on top of each other so that the upper supporting element of each downstream container interacts with the lower supporting an element of the corresponding upstream container.

 The meat carcasses are hung on hooks of the hanging tracks.

 Products are stored unfolded on shelves to ensure free air circulation between them.

Frozen meat, meat products and poultry are stored at temperatures from -10 - (-23) ^o C and below, depending on the shelf life. Frozen meat, meat products and poultry are stored in chambers with a relative humidity of 92–110 and weak air circulation, which ensures a reduction in product losses.

 During storage, frozen products are stacked in dense rows to prevent air circulation inside the stack. Left-luggage offices are loaded with homogeneous products. To reduce the assignment, stacks are covered with dense cloth or gauze and a layer of ice is frozen on it.

 Semi-finished meat products, sausages, meat products, poultry carcasses are stored in evacuated gas-tight packaging. This increases the safety of products, since in this case, oxidative processes occurring under the influence of air are sharply inhibited.

 Along with refrigeration, products are exposed to ultraviolet rays or ionizing radiation. Products are treated with carbon dioxide, or ozone, or antibiotics, or antioxidants.

Corned beef is stored in barrels in special chambers at an air temperature of 0 (-5) ^o C and humidity 80 85 Barrels must be strong, without damage, leakage, mold, dirt, foreign smell. Corned barrels are placed in regular stacks in the second third tier with indents from the walls of 0.3 m and wall-mounted batteries of 0.4 m.

The shelf life of beef, lamb and offal in blocks at a temperature of -18 ^o C is not more than 12 months.

 Sausages and smoked meats are served in clean containers in the form of wooden boxes or corrugated boxes, which are installed in stacks.

Shelf life of smoked sausages and smoked meat in containers in stacks at an air temperature of -7 (-9) ^o C and a relative humidity of 85 90 is not more than 6 months. The shelf life of semi-smoked sausages in containers in stacks at an air temperature of -7 (-9) ^o C and a relative humidity of 85-90 is not more than 3 months. Canned meat is stored in boxes in piles or without boxes with columns or pyramids with indents from walls and passages between piles.

The meat in carcasses or half-carcasses, or meat products, or sausages, or poultry is delivered for storage or for sale by rail, road or water transport. Frozen products with a temperature not exceeding -6 (-8) ^o C, refrigerated goods with a temperature of 0 - 4 ^o C, and refrigerated goods with a temperature not exceeding 12 ^o C are loaded into wagons. The packing of wagons is carried out as follows: frozen meat carcasses, or half carcasses, or meat products, or poultry are stacked in dense stacks without clutter. Chilled or cooled meat or meat products or sausages or poultry are stacked in a checkerboard pattern or in vertical stacks with a gap between them and provide ventilation.

 Transportation of frozen meat, or meat products, or poultry is carried out in carriages with glaciers with wall pockets with a capacity of less than 5 tons of ice, in the summer for up to 3 days, in the transition period up to 10 days. Transportation of chilled meat, or meat products or poultry is carried out in carriages with glaciers with ceiling tanks and wall pockets with a capacity of 6.4 tons. The body of a glacier car in the summertime is cooled to transport frozen meat or meat products or poultry 4 hours before loading. The body of the glacier carriage in the summertime is cooled to transport chilled meat or meat products, or sausages, or poultry 2 hours before loading.

When transported by road, the air temperature in the body is maintained at 0 4 ^o C for refrigerated goods and from -10 (-18) ^o C for frozen goods. For transportation of chilled or frozen meat, or meat products, or poultry, or sausages, the car body is pre-cooled.

 Water transport on refrigerated vessels transports products in boxed or cardboard containers, while ensuring tight packing of the container with dressing it through several vertical rows with slats and holds completely filled with stacks without aisles. After closing the hatches, access to the cargo and cooling devices of the holds stops for the entire duration of the flight.

When transporting frozen meat in quarters, the air temperature in the trick is maintained at -8 (-18) ^o C and humidity 70 95 When transporting chilled meat, the air temperature in the hold is 1 (-3) ^o C and humidity 70 90%
Example 1. After slaughter of cattle, carcasses are removed from carcasses at a meat factory. At the same time, the skin is mechanically separated by forcing compressed air under it. The skins of cattle after shooting are subjected to cure.

 When shooting bristles to weaken the holding force, the carcass is heat treated by means of a heading.

 Bleeding is carried out under vacuum. Blood obtained during slaughter is collected in a closed system and sent for processing, where it is defibrated, separated, crushed, clotted, coagulated, coagulant pressed, dehydrated, pulverized, dried blood sieved and packaged. The viscera are removed from the carcasses and the carcasses are washed by moving them on an overhead conveyor and irrigating them with water. Fat-containing raw materials are separated from carcasses and various organs and processed into fat. Fat is smelted by thermal radiation.

Part of the carcasses is sent for refrigeration, where they are cooled to a temperature of 4 ^o C. They are cooled with air, and its temperature before loading is -2 (-3) ^o C and humidity 95 98 Air temperature when cooled after 10 hours - 1 ^o C and humidity 90 92 Perform forced air circulation at a speed of up to 2 m / s. Duration of cooling 18 hours

 Carcasses of meat are fed into the chamber for air cooling with wrapped sheets. Shrinkage is reduced by 40 compared to conventional cooling.

After cooling, the carcasses are frozen until the temperature reaches -8 ^o C in the thickness of the thigh, moving them in the chamber on overhead tracks at an air temperature of -25 ^o C.

 In the frozen state, carcasses are immersed in containers with an airtight barrier, each of which has at least three walls and a rigid pallet with a continuous working surface. The container has a spatial configuration in the form of a parallelepiped. Two opposite walls of the container are made in the form of power rod cross-obliquely oriented elements, and the air-transparent fence connecting their walls is made in the form of a lattice.

 Containers with carcasses tightly packed in them are immersed in isothermal railway wagons with glaciers in dense stacks without clutter. At the same time, during loading, the containers are moved by introducing a lifting mechanism into the engagement elements located on the underside of the bottom and made in the form of two trapezoidal eyes. When stacking, the containers are mounted on top of one another so that the upper supporting element of each downstream container interacts with the lower supporting element of the corresponding upstream container.

For transportation of frozen meat carcasses, glacier cars with wall pockets with a capacity of less than 5 tons of ice are used. In summer, the duration of transportation is no more than 3 days. The body of the glacier car must be cooled 3 hours before loading. The temperature of frozen carcasses before loading should not be higher than -6 (-8) ^o C.

The cargo is delivered to the refrigerator and placed in lockers. Storage should prevent unwanted changes in products. Frozen meat carcasses are stored in chambers with a relative air humidity of 92 100 at its temperature of -18 ^o C and its weak circulation, which reduces product losses. To reduce shrinkage, a stack of carcasses is covered with dense matter and a layer of ice is frozen on it. Along with refrigeration, products are exposed to ultraviolet rays.

Example 2. Carcasses after slaughter subjected to processing in the same way as in example 1. Offal, chilled, veined or on the bones of meat, frozen in blocks. In this case, the product is placed in molds and the process of forced air circulation is carried out for 16 hours. During the freezing process, the temperature in the thickness of the block of frozen offal reaches -10 ^o C. To ensure that the frozen block is removed from the mold, it is pre-lined with a moisture-proof film.

 After freezing, the meat blocks are packaged in corrugated cardboard boxes. These boxes are installed in containers with an airtight barrier, each of which has at least three walls and a rigid pallet with a continuous working surface. Containers with boxes of frozen meat blocks are loaded into refrigerated trucks and transported to refrigerators.

In the storage chambers, the containers are installed with the formation of a stack so that the supporting surfaces of the upstream and downstream containers interact with each other. Storage is carried out at a temperature of -18 ^o C, relative humidity 95 and its weak circulation.

 Example 3. Carcasses after milking are processed as in Example 1. After collecting blood, skinning, the entrails are taken out and part of the carcasses is sent to sausage production.

 The main raw material for the manufacture of sausages is meat, offal, blood and other meat products. Moreover, this raw material (except blood) can be in the form of meat on bones (in carcasses, half carcasses, quarters) or in the form of boneless blocks.

 In the production of sausages, meat is deboned and vened, first chopped and salted, minced meat is minced, mixed, mixed meat products, shell filling, heat treatment and product packaging.

Cutting, deboning, veining and sorting of meat is carried out in a raw materials workshop at an air temperature not exceeding 12 ^o C and relative humidity 70 80
Vein meat is ground, mixed with salt, saltpeter and sugar and placed in a holding chamber for 6 hours to 7 days, depending on the degree of grinding of the raw material.

Meat is minced and minced meat is prepared in the engine room at an air temperature of no higher than 12 ^o C and relative humidity 70 80
In the sausage shop, “Amateur” sausage is made of the highest grade, while using as the main raw material,
Salted beef premium 35
Salted lean pork 40
Lard pork spike 25
The bacon enriches the minced meat and creates a pattern that decorates the sausage. They use frozen beef meat and frozen pork meat.

Vein meat is ground on a spinning top through a lattice with holes with a diameter of 16 25 mm, after which it is mixed with 2.5 salts, 50 g of nitrate and 5 g of nitrite in solution. Extract in aluminum forms with a layer of not more than 15 cm for 48 72 hours at 2 4 ^o C.

 In the manufacture of sausages, minced meat during chopping is added to food starch, 8 10 food ice and drinking water.

A shell of cellophane with a diameter of 75 mm is filled with minced meat and fry and cook at high temperature: fry 60 110 ^o C, cook 75 - 85 ^o C for 1 h 20 min.

After heat treatment, the sausages are cooled for 15 minutes under a shower, and then placed for final cooling in a chamber with an air temperature of 2 ^° C.

 The finished sausage is placed in clean wooden boxes in corrugated cardboard boxes and sent for storage.

 For convenience, when reloading, transporting and placing in refrigerated chambers, boxes or boxes with sausage are placed in containers with airtight barriers and a rigid pallet with a continuous working surface. They are easy to handle, conveniently climbed by a lifting mechanism, and stacked well and securely.

Claims (1)

 For the text of the formula, see the appendix on page

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