| 摘要 |
FIELD: meat industry, in particular, production of meat delicacies. ^ SUBSTANCE: method involves injecting components; providing degassing and submerging meat products into hermetically sealed chamber; before feeding of salt brine into meat products, providing degassing of both meat products and saline; performing pulsed vacuumizing action upon salt brine with meat products and holding under pressure after each vacuumizing cycle; relieving pressure to atmospheric pressure value and holding under atmospheric pressure, with action of vacuum and atmospheric pressure upon salt brine and meat products submerged therein being provided as single cycles performed several times with the use of pipeline having designed diameter and predetermined length and adapted for coupling receiver to said chamber. Salt brine is degassed under vacuum equal to pressure of salt brine saturated vapor at given temperature with following holding for 3-10 min. Meat products are degassed under vacuum below pressure of saturated water vapor at given temperature and holding under residual vacuum until water vapor equilibrium pressure is reached at given temperature. Meat product with salt brine is held under vacuum, beginning from pressure below salt brine saturated vapor pressure to equilibrium pressure of saturated vapor of salt brine at given temperature. ^ EFFECT: reduced consumption of power for salting process, increased yield and improved quality of ready product, intensified process and simplified equipment. ^ 1 dwg |
