| 摘要 |
A process for cooking meat products in containers, which is comprised of five phases: (a) putting a heat transporting liquid in contact with the products in their containers, (b) removing the heat transporting liquid and letting the products in their containers cool to a predetermined value, (c) putting a heat transporting liquid in contact with the products in their containers, (d) leaving the heat transporting liquid in contact with the products, the difference between the ambient temperature and the core temperature of the products being constant, and (e) maintaining the ambient temperature constant until the desired core temperature is achieved. The invention also concerns an apparatus to carry out the process. The apparatus has a heat transporting liquid heating station and a thermally insulated duct divided by gates and compartments. Compartments loaded with products in containers pass through the series of compartments. The first compartment has a soaking basin, connected to the station, in which each entering container is soaked; the second is empty of heat transporting fluid; and the following compartments have, on their floors, liquid vats provided with heating means. The temperatures provided by the heating means increase in parallel with the core temperature of the products. The cooking duct is followed by a cooling duct. |
