RU92012974A -
METHOD OF HEAT TREATMENT OF POULTRY CARGOES
- Google Patents
METHOD OF HEAT TREATMENT OF POULTRY CARGOES
Info
Publication number
RU92012974A
RU92012974ARU92012974/13ARU92012974ARU92012974ARU 92012974 ARU92012974 ARU 92012974ARU 92012974/13 ARU92012974/13 ARU 92012974/13ARU 92012974 ARU92012974 ARU 92012974ARU 92012974 ARU92012974 ARU 92012974A
230000014759maintenance of locationEffects0.000claims1
238000000034methodMethods0.000claims1
230000003313weakeningEffects0.000claims1
Claims (1)
Предлагаемый способ относится к устройствам высокочастотного нагрева материалов и может быть использовано в птицеперерабатывающей промышленности. Цель изобретения: ослабление удерживаемости пера тушек в процессе удаления оперения, сохранение качества пера. Сущность изобретения: тушки при +10 ... -5°С подвергаются воздействию электромагнитного поля с частотой 0,44 ... 300 • 106 Гц при напряженности электрического поля 10 ... 40 кВ/м в течение 5 .. . 180 с, причем температура нагрева кожи тушек составляет 50 ... 85°С.The proposed method relates to devices for high-frequency heating of materials and can be used in the poultry industry. The purpose of the invention: the weakening of the retention of the feathers of carcasses in the process of removing plumage, preserving the quality of the pen. The inventive carcass at +10 ... -5 ° C is exposed to an electromagnetic field with a frequency of 0.44 ... 300 • 10 6 Hz at an electric field strength of 10 ... 40 kV / m for 5 ... 180 s, and the temperature of the carcass skin heating is 50 ... 85 ° C.
RU92012974A1992-12-211992-12-21Method for thermal treatment of poultry carcasses prior to defeathering
RU2043723C1
(en)
Method for removing the innards of slaughtered poultry undesirable and/or unsuitable for human food, and extractor and device provided such extractor for carrying out the method
PROCESS AND APPARATUS FOR FORMATION OF THE OPTIMAL MIXTURE REASONS OF THE COMPONENTS OF FOOD PRODUCTS, PARTICULARLY FORAGE ACCORDING TO THE BIOLOGICAL VALUE AND / OR THE PRICE
Process and apparatus for chopping and pre-packing of chopped meat under controlled atmosphere and temperature and their use in the preparation of chopped meat from the carcasses of poultry