| 摘要 |
The invention relates to a process for packing pastes and meat products in membranes and bags, used in food industry, meant both for maintaining the product quality constant and for diversifying the same on assortments and weights. According to the invention, the process, for maintaining the product quality constant from the producer to the consumer, consists in establishing a range of pastes and meat products assortiments, followed by a choice of the packing materials subjected to some preparing operations specific to each type of packing material, followed by the controlled filling, there being constantly controlled the product mass and the finished product diameter, so that they do not exceed by more than 1...20% of the nominal diameter of the membrane, followed thereafter by closing by applying a clip and twisting, for the boiled and unsmoked products followed by a stage of boiling at the temperature of 65...95 degree C, being maintained in this temperature range for 10...120 min, followed by a cooling process by showering, so that the finished product should have a temperature of 10...60 degree C, in a period of 10...100 min, followed by a supplementary set of processes for: drying, reddening, baking, smoking for the boiled and smokedassortments, followed by the final packing which takes place in a controlled environment, with a modified atmosphere by using a gas mixture consisting of 50...70% N2 and 30...50 CO2, where there are made packing units having a width of 80...400 mm and a length of 100...650 mm with products by piece, portioned or sliced in quantities of 0.05...5 kg, by using a thermal shrinkable oxygen-proof foil having a thickness of 90...120 mium, resistant to a pressure of 1...7 at, followed then by weighing and labelling the packing units which are thereafter deposited in spaces with a controlled thermal conditions of +2...+12 degree C, where they may be stored for 3...120 days.
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