SU520094A1 - The method of heat treatment of smoked sausages - Google Patents

The method of heat treatment of smoked sausages

Info

Publication number
SU520094A1
SU520094A1 SU2053002A SU2053002A SU520094A1 SU 520094 A1 SU520094 A1 SU 520094A1 SU 2053002 A SU2053002 A SU 2053002A SU 2053002 A SU2053002 A SU 2053002A SU 520094 A1 SU520094 A1 SU 520094A1
Authority
SU
USSR - Soviet Union
Prior art keywords
heat treatment
carried out
products
smoked sausages
air circulation
Prior art date
Application number
SU2053002A
Other languages
Russian (ru)
Inventor
Владимир Рудольфович Боровский
Сергей Семенович Кравец
Олег Александрович Кремнев
Original Assignee
Институт технической теплофизики
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Институт технической теплофизики filed Critical Институт технической теплофизики
Priority to SU2053002A priority Critical patent/SU520094A1/en
Application granted granted Critical
Publication of SU520094A1 publication Critical patent/SU520094A1/en

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Description

НОЙ технологии, после ишрицеванн  и в зки батонов с влажностью в цетре батона 50% располагают на рамах на рассто нии рруг от 2,5 мм. загружают в, камеру дл  осадки. Процесс осадки осуществл ют при подаче во духа со скоростью 1 м/сек, температуре 2°С   оттюсительнш влажности 85% в течение 0 суток . Через 0 суток камеру герметизируют с помощью заслонок или шиберов, воздух направл ют по зазору между ее Двойными стенками, исключа  теплообмен с внешней средой. Продолжи тельНость выдержки 1 сутки. Количество циклов 4.The NOY technology, after ishrita and whiskey loaves with moisture in the center of the loaf, 50% are placed on the frames at a distance of around 2.5 mm. load into the chamber for precipitation. The precipitation process is carried out at a speed of 1 m / s, a temperature of 2 ° C and a humidity of 85% for 0 days. After 0 days, the chamber is sealed with dampers or gates, the air is directed along the gap between its Double walls, excluding heat exchange with the external environment. Continue exposure for 1 day. Number of cycles 4.

Процесс сушки сьфокопченой колбасы Столичной осуществл ют в аналогичных услови х при подаче воздуха со скоростью 2 м/сек, температурой 25°С, относительной влажностью 60% в течение 0,5The drying process of the Stolichnaya smoked sausage is carried out under similar conditions when air is supplied at a speed of 2 m / s, a temperature of 25 ° C, a relative humidity of 60% for 0.5

суток. Вьщержку изделий в услови х герметкза«ии осуществл ют в течение 1,5 суток. Количество циклов 5.days. The removal of the products under the conditions of sealing is carried out for 1.5 days. Number of cycles 5.

Claims (1)

Формула изобретени Invention Formula Способ термической обработки сырокопченых колбасных изделий, включающий осадку, копчение, а также осуществл емую при искусственной циркул ции воздуха сущку, .отличающийс  тем, что, с целью сокращени  продолжительности процесса и улучшени  качества готовых изделий, осадку осуществл ют также при искусственной циркул ции воздуха, при зтом как процесс осадки, ,так и процесс сушки провод т периодически в те |Ченне 0,5-1,5 череду  с выдержкой изделий в герметичных УСЛОВИЯХ в течение 1-2 суток.The method of heat treatment of smoked sausage products, including draft, smoking, as well as an entity with artificial air circulation, which, in order to shorten the process time and improve the quality of finished products, the draft is also carried out with artificial air circulation In this case, both the precipitation process, and the drying process are carried out periodically in those | Chenne 0.5-1.5 series with holding the products in sealed CONDITIONS for 1-2 days.
SU2053002A 1974-08-29 1974-08-29 The method of heat treatment of smoked sausages SU520094A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU2053002A SU520094A1 (en) 1974-08-29 1974-08-29 The method of heat treatment of smoked sausages

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU2053002A SU520094A1 (en) 1974-08-29 1974-08-29 The method of heat treatment of smoked sausages

Publications (1)

Publication Number Publication Date
SU520094A1 true SU520094A1 (en) 1976-07-05

Family

ID=20593915

Family Applications (1)

Application Number Title Priority Date Filing Date
SU2053002A SU520094A1 (en) 1974-08-29 1974-08-29 The method of heat treatment of smoked sausages

Country Status (1)

Country Link
SU (1) SU520094A1 (en)

Similar Documents

Publication Publication Date Title
SE393158B (en) PROCEDURE FOR THE TREATMENT OF EXHAUST GASES AND OTHER WASTE PRODUCTS FROM COMBUSTION
IT1019686B (en) PROCESS AND PLANT FOR CONDITIONING OF PRODUCTS
FR2276786A1 (en) PROCESS AND MACHINE FOR CLEANING AND EVISCERATION OF FISH
ATA953775A (en) METHOD FOR THE PRODUCTION OF DRAINED FOOD PRODUCTS
ATE5291T1 (en) METHOD OF MODIFYING THE TEXTURE AND AROMA OF WAXY CORN STARCH.
NO741240L (en) Sausage skins of collagen containing caramel and the process for their preparation.
BE850900Q (en) PROCESS FOR DRYING FOODSTUFFS
SE401600B (en) METHOD OF PREPARING UNIFORM PORTIONS OF FROZEN FOODS
SE422599B (en) APPLICATION OF AN OXIDATION-RESISTANT STAINLESS STEEL AS MATERIAL FOR MANUFACTURING DEVICES FOR TREATMENT OF EXHAUST ENGINES
BE824051A (en) PHOTOTHERMOGRAPHIC COMPOSITION, PRODUCT AND PROCESS
SU520094A1 (en) The method of heat treatment of smoked sausages
BE824909A (en) IMPROVED PROCESS FOR PREPARATION OF FILMS AND COATINGS
NO146317B (en) PLANT FOR TREATMENT OF SALT LAKE PRODUCTS, PARTICULARLY CHAIN
SE425742B (en) METHOD OF TREATING A HOMO-CONDENSATION PRODUCT OF A BETA-HALOALKYLPHOSPHATE OR A CONDENSATION PRODUCT OF A BETA-HALOALKYLPHOSPHATE WITH ANOTHER ALKYLESTER OF FIVE VALUE PHOSPHYL PHYPHYSYL
BE829938A (en) PROCESS FOR THE PREPARATION OF UREE-FORMALDEHYDE CONDENSATION PRODUCTS CARRYING SULFO GROUPS
BE786332A (en) PROCESS FOR PRESERVING FRESH MEAT
JPS5529921A (en) Production of smoked octopus
RU309562C (en) Method of drying smoked sausages
SU556124A1 (en) The method of heat treatment of wall ceramic products
FR2281753A1 (en) DERIVATIVES OF FLAVONE AND PROCESS FOR PREPARING THESE DERIVATIVES
SU151624A1 (en) The method of drying, for example, pasta using infrared heating
SU384499A1 (en) METHOD OF MANUFACTURE OF SMOKED SAUSAGE
FR2282416A1 (en) PROCESS FOR PREPARATION OF AUTOCONDENSATION PRODUCTS
BE824334A (en) PROCESS FOR PREPARING DERIVATIVES OF 1,2,4-TRIAZOL
SU426646A1 (en)