| 摘要 |
Pasteurization, sterilization and aseptic packing procedure for meat products and machine therefor, characterized by comprising the following steps: meat piece pasteurization until it reaches a temperature in the thermal center of the meat piece from 65 to 75 Degrees C during a time interval enough; withdrawal of the pasteurized meat piece from its wrapping means, exuded fluids elimination and product external surface conditioning; sterilization of the meat piece surface layer or stratum by means of a thermal shock according to HTST technique, operating in room temperature conditions directly in contact with the meat piece surface over 100<o>C, the time of treatment being under 15 seconds each piece. product re-packing in aseptic conditions. the two latter steps being carried out by an automatic equipment by means of a nonstop process, without organoleptic and nutritious conditions impairment. <IMAGE> |
