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PROCESS FOR THE SIMULTANEOUS SURFACE TREATMENT, APPORTIONING AND SHAPING AND CONSERVATION OF FOODSTUFFS SUCH AS MEAT AND SAUSAGE PRODUCTS, SAUSAGE MEAT OR THE LIKE
PROCESS FOR THE SIMULTANEOUS SURFACE TREATMENT, APPORTIONING AND SHAPING AND CONSERVATION OF FOODSTUFFS SUCH AS MEAT AND SAUSAGE PRODUCTS, SAUSAGE MEAT OR THE LIKE
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机译:作为肉类和香肠产品,香肠或类似食品的食品同时进行表面处理,分配和定型和保存的过程
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摘要
Process for the simultaneous surface treatment, apportioning and shaping, as well as conservation of foodstuffs such as meat and sausage products, sausage meat or the like, even without the use of skins or case-shaped or bag-shaped foils. The product is first compacted between two shaping, at least partially structured plates. At the end of the compacting process, the product is separated into shaping sections by being mechanically brought into contact with corresponding zones of the shaping plates. A natural skin having a reduced aw value, shape-stabilizing and sterilizing properties is formed on the product surface by appropriately and controllably heating the product, preferably by means of the shaping plates.
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