| 摘要 |
Bacon slabs are prepared for slicing by removing slabs from a smokehouse at a temperature of approximately 120 DEG F. and cooling the same in two stages with an intervening equalization stage. In the first cooling stage, bacon slabs are reduced to an average temperature of between 45 DEG -50 DEG F. in less than approximately 30 minutes and subsequently held under a substantially constant temperature of approximately 40 DEG -45 DEG F. for a period of about 25-30 minutes to substantially equalize the temperature throughout the slabs. Subsequently, the slabs are further cooled to an average temperature of approximately 22 DEG -26 DEG F. in a period of up to approximately 30 minutes before being molded for slicing at a temperature in the range of about 24 DEG -28 DEG F. |
