| 摘要 |
<p>The meat is warmed for 1-5 hours, preferably 2-4 hours and especially 3 hours. It is then cooled in a frosting phase for 2-8 hours, preferably 4-6 hours and especially about 5 hours. - A second warming phase is used for re-heating, lasting especially for about 2.5 hours. Warming takes place at about 45 deg. C, frosting at about -85 deg. C. In the first warming, the meat (core) temperature is raised to 18 deg. C. In the frosting phase the meat (core) temperature reaches about -3 deg. C. In the second warming phase the meat (core) temperature reaches about -2 deg. C. Further provisions concern the meat edge or boundary temperatures which are reached during the process. Note: the term kemtemperature used throughout this disclosure is relatively obscure. It has nuclear significance. It is believed to relate here, to a core temperature of the meat.</p> |
