| 摘要 |
FIELD: meat industry, in particular, thermal processing of meat products such as sausages. ^ SUBSTANCE: method involves stepped heating of sausage loafs in vibration field of liquid medium; holding at each step and cooling in vibration field of coolant; selecting vibration field frequency within the range of 1-50 Hz and amplitude within the range of 0.5-100 mm; using heated liquid medium at least twice. ^ EFFECT: substantially reduced power consumption for thermal processing of sausages, with continuity of casing and structure of sausage mass in loaf being kept. ^ 2 cl, 1 dwg |
