SU533100A1 - Method of producing baked meat - Google Patents

Description

one

The invention of ognosigs to the meat industry.

There is a known method for the production of baked meat products, for example, carnade, which includes the preparation of raw materials, salting, heat treatment and cooling, ij.

The aim of the invention is to accelerate the process, increase the yield of the finished product and improve its quality.

The ego is achieved by the fact that the heat treatment is carried out with infrared rays in two grades and then with an air medium, and in the first stage of the treatment with infrared rays, the wavelength is 2-1.0 microns and 3.5-3.8 microns, the intensity of the heat

65OO-70OO W / m, and on the second stage the wave is 0.76-3.5 µm sX 1.04 µm, the heat flux intensity is 3,600–4,000 W / m, and in the first stage the treatment is carried out for 2- 5 minutes, on the second 40–4 5 minutes, and heat treatment with an air medium is carried out at 11 –150 ° C for 15–20 minutes. In the interval between the first and second stages of exposure to the product, infrared rays are exposed to air at 110–115 ° C for 5–8 min in order to prevent overheating,

g Example They take a dorsal or cheek cuts, give it a form of carbonate 300–70–90 mm in size, treat with a dry curing mixture in the amount of 3% of the weight of the raw material, lay them in basins smeared with grease, and direct it to heat treatment. The heat treatment is carried out by exposing the product to infrared fluxes in two stages. In the first stage, exposure is carried out for

15 5 min with infrared radiation. 3.5 microns (generators of infrared radiation heating elements) with an intensity of 6500 W / m. In the second stage, the product is exposed to a flux of infrared radiation NIN, 04 μm by injection.

20 ZBOOVg / m (generators of infrared radiation pump KG-10OO / 220) for 43 minutes, after which the product is kept in air at 11 ° C for 2 minutes. After heat treatment, the product is cooled at 4-6 ° C in

Claims (2)

25 for 6-8 hours. EXAMPLE 2. Preparation of raw materials such as & ke, as in example 1. The heat treatment of organic food with IR energy and efficiencies is also two stages, but in the first stage the product is exposed to flow IR radiation, -3.5 µm, is maintained for 2 minutes, and l-eM is held for 5 minutes in air with temperature. In the second stage, the product is treated with a stream of IR radiation, 1, O4 µm, density 38OO W / m for 12 min, after which the product is kept for 15 min in air at 11 ° C and then cooled at 4-6 C for 6 9 h. The finished product obtained by the proposed method has a more tender consistection, more juicy, has a pronounced golden-colored crust, pleasant aroma and smell inherent in baked products. The yield of the finished product increases by 1.5-2%. Claim 1. Method for the production of baked meat products, such as carbonate, including raw material preparation, salting, heat treatment and cooling, characterized in that, in order to speed up the process, increase the yield of the finished product and improve its quality, heat treatment is carried out infrared rays in two stages, and then with an air medium, with the first stage of processing infrared ny4aNiH the wavelength is 2-10 µm 3.5-3.8 µm, the intensity of the heat flux 650O-7OOO W / m, and the second stage wavelength comp is 0.76-3.5 µm sL, 04 µm, the intensity of the heat flux is 36OO-400O W / m, and in the first stage the treatment is carried out for 2-5 minutes, in the second - 4O-45 min, and the heat treatment the air medium is conducted at 11 ° -15 ° C for 15-2 ° minutes. 2. The method according to Claim 1, characterized in that, in order to avoid overheating when exposed to infrared rays, in the interval between the first and second stages of exposure to the product by infrared rays, the patient is exposed to air flow at 11 ° -15 ° C for 5- 8 min Sources of information taken into account during the examination: 1. Technological instructions for the production of meat and meat products,. Section 1O, Mm 1961, p. 219-22O.