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Application filed by Poltava University Of ConsumerfiledCriticalPoltava University Of Consumer
Priority to UA2000020729ApriorityCriticalpatent/UA36799C2/en
Publication of UA36799C2publicationCriticalpatent/UA36799C2/en
A method of double-sided roasting of meat and meat products is carried out under an axial pressure that is close to the elasticity module of meat. The temperature of the roasting surfaces is to be maintained at the level of about 150 DEGREE c. The axial pressure for the product is to be constant in the course of all the process of roasting meat or meat products. The use of these modes allows obtaining a finished product, which is of high organoleptic indices, high food value, with an increased output, provides cutting the time, which is taken for achieving the culinary readiness, and lowering energy intensity.
UA2000020729A2000-02-102000-02-10Method of double-sided roasting of meat and meat products under an axial pressure
UA36799C2
(en)
Process for surface treatment, simultaneous portioning and shaping and preservation of foods such as meat and sausage products, meat in sausages or similar products