| 摘要 |
The invention relates to a method for hardening the surface of raw sausage meat using ultrasonic treatment and/or a microstructure which minimises adhesion and which is situated on the inner surface of the sonotrode during conveyance of the sausage meat, whereby the raw product is largely degassed within a continuous process. The raw product is subsequently brought into direct contact with the surface of one or more ultrasonic sonotrodes, whereby at least one of the ultrasonic sonotrodes is heated. A thin, dense, dimensionally stable coagulation natural skin forms on the surface of the raw product as a result of the treatment. The ultrasonic energy lies in the low frequency range but comprises, however, a high oscillation amplitude. |
