METHOD FOR CHOPPING MEAT AND MEAT PRODUCTS

摘要

A method for chopping meat and meat products such that while performing thereof different kinds of raw material, food additives, water in amount of up to 40 % and carbon dioxide up to 10 % of the weight of the raw material as solid bars are fed into a meat chopper to maintain the temperature while chopping at the level of 12-15 °C. The carbon dioxide into the meat chopper is fed as the solid bars which are ice-gas-hydrate capsules with a content of COgas-hydrates up to 90 % and up to 10 % of the ice made by freezing the mixture "water + COgas hydrates".