| 摘要 |
At curing meat such as pork, beef or veal by adding brine to the meat preferably by injection, and massaging the meat in a closed container (4), it appears that the process time can be reduced significantly thereby, that the meat at the massaging is exposed to ultrasound as well as alternate pressure, changing between vacuum and overpressure. During the overpressure phases carbon dioxide respectively nitrogen is added. The method can be carried out in an equipment comprising a rotatable container (4) connected to a pressure and vacuum source. For effective transfer of the ultrasound to the meat in the container, ultrasound transducers are placed in a closed tube arranged coaxially in the container. |
