| 摘要 |
FIELD: frozen meat product manufacturing process. ^ SUBSTANCE: method involves exposing semi-finished meat product to ultraviolet radiation immediately before freezing thereof, with radiation wavelength making 240-285 nm, radiation intensity making 45-60 mW/cm2, and exposure time being equal to 2-20 s; after radiation procedure, providing freezing of semi-finished product at temperature of 30-35°C in freezing chamber for 15-50 min in the presence of ozone provided at concentration of 5-15 mg/m3. Increased sterilization extent is provided by radiating semi-finished product immediately after discharge of semi-finished product from freezing chamber. ^ EFFECT: improved quality of frozen semi-finished meat product, which is free from microflora and has improved organoleptical properties. ^ 4 cl |
