| 摘要 |
Method for the industrial preparation of cooked meat, characterised in that it consists in subjecting pieces of raw meat, previously salted and flavoured (aromatised), packaged under vacuum in a thermoformed plastic film, to a slow cooking which makes it possible to limit, to 2 DEG C, the difference in temperature between the periphery and the core of each piece, this being for a duration which is determined as a function of the type of meat to be cooked, and in then immediately cooling the said pieces to a core temperature of below 10 DEG C in less than two hours in an apparatus constituted by a leaktight chamber 1 equipped both with a heating means 5 and with a cooling means 10. <IMAGE> |
