SU520094A1 - The method of heat treatment of smoked sausages - Google Patents
The method of heat treatment of smoked sausagesInfo
- 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
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)
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) |
-
1974
- 1974-08-29 SU SU2053002A patent/SU520094A1/en active
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