ELECTROCONTACT PROCESS FOR PREPARING A FOOD PRODUCT

摘要

An electrocontact process is disclosed for preparing a food product. The process involves placing the product, preferably sausage meat, in a non-sealed chamber between electrodes and subjecting the said product to an electrical current. During the process, the culinary readiness of the product is assessed by the overall electrical resistance of the chamber in the circuit "current source - chamber"; the electrical current treatment is stopped once the overall electrical resistance has started to increase. The overall resistance of the chamber can be assessed by the level of current in the circuit "current source - chamber". The electrical current treatment is stopped if the current falls to 0.98-0.9 of Imax, where Imax = the maximum current level during processing. As current passes through the product, the latter can be seen to increase in volume; to maintain the stability of the process, the increase in volume of the product is kept to 1.05-1.25 of its initial volume.