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
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Indexing
- Themes: Meat and meat products
- Keywords: Mince; Liquid nitrogen; Meat; Chilling; Meat product; Mixture
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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
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Using nitrogen as coolant for chopper processes.
- Author(s) : GARNREITER F.
- Date : 1995/10
- Languages : English
- Source: Fleischerei - vol. 46 - n. 10
View record
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EFFECT OF COMBINATIONS OF FRESH AND FROZEN BEEF...
- Author(s) : KRAFT A. A.
- Date : 1981
- Languages : English
- Source: Journal of Food Protection - vol. 44 - n. 11
View record
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Making uncooked sausage with liquid nitrogen: a...
- Author(s) : LEUTZ U., HERRMANN K., FISCHER A.
- Date : 1993/10
- Languages : German
- Source: Fleischerei - vol. 44 - n. 10
View record
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TECHNOLOGICAL PROGRESS IN THE PRODUCTION OF FRA...
- Author(s) : BORCK D.
- Date : 1985/08
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 8
View record