Procédé de barattage, de saumurage, de cuisson et de décongélation de viandes.

摘要

The present invention relates to a method of churning, pickling, defrosting and cooking meat which is placed inside a churn. It is envisaged to use water vapour as the heat transfer fluid. The water vapour is introduced into the churn following a stage in which the churn and its contents are placed under vacuum.