ShareUsing liquid gas in tumblers.
[In German. / En allemand.]
Author(s) : HOFFMANNS W.
Type of article: Article
Summary
In the production of cooked ham the use of the cryogenic gases nitrogen (liquid) and carbon dioxide guarantees a quick, optimum processing temperature. Shaped pieces of meat were carefully frozen to -2 to -6 deg C. Prefrozen mixtures of vegetables, meat or fish in gravy or dried spiced sauces were frozen in the tumbler by way of cryogen gases until the desired temperature.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1997-1616
- Languages: German
- Source: Fleischwirtschaft - vol. 76 - n. 6
- Publication date: 1996/06
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (2)
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Mince; Liquid nitrogen; Meat; Chilling; Meat product; Mixture
-
LIQUID NITROGEN AS A COOLING AGENT IN THE CUTTER.
- Author(s) : GARNREITER F.
- Date : 1988/05
- Languages : English
- Source: Fleischwirtschaft - vol. 68 - n. 5
View record
-
LIQUID NITROGEN AS A COOLING AGENT IN THE CUTTER.
- Author(s) : GARNREITER F.
- Date : 1987/08
- Languages : German
- Source: Fleischwirtschaft - vol. 67 - n. 8
View record
-
LIQUID NITROGEN. POSSIBLE USES IN THE MANUFACTU...
- Author(s) : BRAUER H.
- Date : 1989/03
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 3
View record
-
MAKING COOKED SAUSAGE WITH LIQUID NITROGEN.
- Author(s) : KLETTNER P. G.
- Date : 1990
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 29 - n. 108
View record
-
New cooling process involving continuous use of...
- Author(s) : BRANNOLTE H. D.
- Date : 1993/09
- Languages : German
- Source: Fleischwirtschaft - vol. 73 - n. 9
View record