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MEAT PATTIES.

LA RECONSTITUTION DE LA VIANDE.

Author(s) : DABAJI M.

Type of article: Article

Summary

MEAT PATTIES ARE A WAY OF USING SECOND CHOICE PIECES, CUT INTO STRIPS, THEN GROUND AND EMULSIFIED, MIXED, EXTRUDED AND MOULDED. DESCRIPTION OF A PROCESS CONSISTING IN USING MEAT FROZEN TO -18 DEG C, HEATED IN A MICROWAVE TUNNEL TO -4 DEG C, DICED AND EXTRUDED AS 3 TO 5 KG LOAVES, CRUST-FROZEN IN A LIQUID NITROGEN TUNNEL, THEN REFROZEN TO -18 DEG C. THESE LOAVES PASS AGAIN THROUGH THE MICROWAVE TUNNEL TO BE AT -3 DEG C, THEN THEY ARE PRESSED, SLICED TO THE REQUIRED SIZE AND REFROZEN TO -18 DEG C. THE COMMERCIAL ADVANTAGE AND MANUFACTURING COSTS ARE DISCUSSED. G.G.

Details

  • Original title: LA RECONSTITUTION DE LA VIANDE.
  • Record ID : 1982-1612
  • Languages: French
  • Source: Usine nouv. - n. 6
  • Publication date: 1982/02/04
  • Document available for consultation in the library of the IIR headquarters only.

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