For mechanization process of filling the shell emulsion and its linking of, pre-deaeration emulsion dispensing, coating, automatic control of the masses, using various clips okontsovkn nepreryvnodeystvuyuschie aids. All the above machines and devices provide high performance.
Modern technology salting meat based on effective ways to accelerate and stabilize the color of salt meat. Especially productive in this respect are ascorbic acid and its derivatives. Sausage emulsions containing ascorbic acid, can be subjected to heat treatment immediately after the - the product becomes uniform characteristic color. Obviously, ascorbic acid restores methmyoglobin first to myoglobin, and then reacts with nitrite to form nitric oxide. There are other posolochnye ingredients that accelerate the ambassador.
Heat treatment nashpritsovannoy emulsions is important in the production of sausages and ensuring correct them. quality. This section presents the patents on heat treatment in the still hot air, fast flow of air, steam cooked in a liquid medium, in the hot fat, sugar solution. Patents listed on the equipment for removing synthetic membranes with sausages.
Outlines the patents for the production of new types of raw meats, dry sausage, methods and devices drying sausages in bread and slices.
Acidic environment promotes the reaction at the Ambassador. Favorable environment is lactic acid, which is formed in meat during post-mortem glycolysis. Acidification accelerates the reaction at the Ambassador. In the prepared meat products used for this purpose b-lactone of gluconic acid or glucono-6-lactone.
Sausage emulsion is formed in the presence of a neutral glucono-6-lactone, as acidity prevents the formation of a good emulsion.
When heated, glucono-6-lactone, is hydrolyzed to form gluconic acid and thus lowering the pH-emulsion, which accelerates color formation.