| 摘要 |
Methods and devices are presented for the continuous, in-line marinating, flavoring, and freeze-processing meat. The methods involve injecting meat with a first set of ingredients (202), coating the meat with a second set of ingredients (302), spraying meat with a third set of ingredients (402), freezing the surface of the meat, freezing the meat throughout, and submerging the meat in a fourth set of ingredients (502). |
