SU422402A1 - METHOD OF AMBASSADING MEAT PRODUCTS - Google Patents
METHOD OF AMBASSADING MEAT PRODUCTSInfo
- Publication number
- SU422402A1 SU422402A1 SU1488285A SU1488285A SU422402A1 SU 422402 A1 SU422402 A1 SU 422402A1 SU 1488285 A SU1488285 A SU 1488285A SU 1488285 A SU1488285 A SU 1488285A SU 422402 A1 SU422402 A1 SU 422402A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- ambassading
- salting
- salt
- meat products
- brine
- Prior art date
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
Изобретение относитс к способам посола м сопродуктов, примен емых, в частности, при производстве ветчины, окорока, буженииы , карбоната и колбасных изделий.The invention relates to methods for salting coproducts used, in particular, in the production of ham, ham, bougaining, carbonate and sausages.
Известные способы посола можно разделить на сухой (с применением соли), мокрый (с применением раствора соли), в который погружают продукты, и смешанный.Known methods of salting can be divided into dry (using salt), wet (using salt solution), in which products are immersed, and mixed.
Предлагаемый способ вл етс мокрым и отличаетс от известного тем, что после погружени продуктов в рассол, их вместе с рассолом помещают в электромагнитное поле сверхвысоких частот (преимущественно Мгц). Эти отличи обеспечивают ускорение процесса посола и более равномерное распределение соли в продукте. Ускорение процесса посола имеет место в результате электрокинетических влений типа электрофореза . Помимо влени термодиффузии при таком посоле имеет место релаксаци и депол ризаци молекул продукта и соли под действием электромагнитного пол СЕЧ. Кроме того, ускорение процесса посола в СВЧ-поле достигаетс и в результате градиентов влагосодержаний и температур продукта и рассола, что приводит к возникновению эффекта «губки в капил рнопористом теле (м се). Возникающие колебательные движени клеток и волокон также способствуют диффузии соли в продукт.The proposed method is wet and differs from the known one in that, after immersing the products in a brine, they are placed in the electromagnetic field of microwave frequencies (mainly MHz) together with the brine. These differences provide an acceleration of the salting process and a more uniform distribution of salt in the product. The acceleration of the salting process takes place as a result of electrokinetic phenomena such as electrophoresis. In addition to the effects of thermal diffusion with such a salt, there is a relaxation and depolarization of the product and salt molecules under the influence of the SEC electromagnetic field. In addition, the acceleration of the salting process in the microwave field is also achieved as a result of moisture content gradients and product and brine temperatures, which leads to the effect of a sponge in a capillary body (me). The resulting oscillatory movements of the cells and fibers also contribute to the diffusion of salt into the product.
Предлагаемый способ заключаетс в следующем .The proposed method is as follows.
М со в замороженном или охлажденном состо нии помещают в раствор поваренной соли с концентрацией 16,695% (в раствор добавл ют нитриты, сахар и специи). Затем сосуд с образцом помещают в электромагнитное поле и подвергают воздействию сверхвысокочастотного пол , измен при этом продолжительность обработки и мощность пол . В результате обработки м са по такому способу в течение 4, мин содержание соли в нем соответствует количеству соли, диффундирующему в продукт при посоле его известным способом в течение 4-8 час.The frozen meat is frozen or cooled in a solution of sodium chloride with a concentration of 16.695% (nitrites, sugar and spices are added to the solution). Then the vessel with the sample is placed in an electromagnetic field and exposed to a microwave field, changing the duration of the treatment and the power of the field. As a result of processing meat by this method for 4 minutes, the salt content in it corresponds to the amount of salt diffusing into the product when salting it in a known manner for 4-8 hours.
Предмет изобретени Subject invention
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU1488285A SU422402A1 (en) | 1970-11-02 | 1970-11-02 | METHOD OF AMBASSADING MEAT PRODUCTS |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU1488285A SU422402A1 (en) | 1970-11-02 | 1970-11-02 | METHOD OF AMBASSADING MEAT PRODUCTS |
Publications (1)
Publication Number | Publication Date |
---|---|
SU422402A1 true SU422402A1 (en) | 1974-04-05 |
Family
ID=20459190
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU1488285A SU422402A1 (en) | 1970-11-02 | 1970-11-02 | METHOD OF AMBASSADING MEAT PRODUCTS |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU422402A1 (en) |
-
1970
- 1970-11-02 SU SU1488285A patent/SU422402A1/en active
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