RU2411735C2 - Method for sausage products thermal treatment - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in meat processing industry during thermal treatment of meat products such as sausages. The product being treated is placed inside a heating medium volume with compressed air delivered into it through the piping holes. The air temperature is in excess of that of the liquid medium. Heating and maintenance proceed stepwise. Cooling is performed within a refrigerating medium volume at constant delivery of cold compressed air therein.

EFFECT: invention enables reduction of thermal treatment duration and energy intensity combined with labour productivity increase.

2 cl, 1 dwg

Description

The invention relates to the meat processing industry of the food industry, and in particular to methods of heat treatment of sausages.

A known method of heat treatment of liver sausages in a cooking-refrigeration unit B2-FLL / 2, which consists in heating sausage sticks in water with a temperature of 75-95 ° C, holding until the center of the sticks reaches a temperature of 72 ° C and cooling in cold water with a temperature of above 6 ° С until the loaf reaches in the center after cooling 8 ° С (see the catalog “Machines, Equipment, Devices and Automation Means for Processing Industries of the Agro-Industrial Complex”, Volume 1, Part 1, Meat Industry, Publishing House AgroNIIETIIITO, Moscow, 1990 g., pp. 140-142).

The disadvantages of this method is that the heating, aging and cooling of sausage loaves occurs in a stationary or inactive medium of a liquid (water) energy carrier. As a result, a boundary layer forms between the surface of the loaves and the water energy carrier at a temperature of 75-95 ° C, which prevents the transfer of heat from hot water to the surface of the loaf, slowing down the cooking process. Similarly, during cooling, the boundary layer prevents heat transfer in the opposite direction from the loaves to cold water, slowing down the cooling process. Thus, the known method of heat treatment of liver sausages requires a significant investment of working time and leads to a decrease in labor productivity.

The objective of the invention is to reduce energy costs for the processing of sausages while maintaining the quality of the finished product.

To solve this problem, in a method of heat treatment of sausages, which includes heating in a liquid medium, exposure and cooling, sausages are placed in a pseudo-boiling volume of a heating medium created by supplying compressed air inside the energy carrier volume, and cooling is carried out in a pseudo-boiling volume of refrigerant.

The temperature of the supplied compressed air at all stages of heating should be higher than the temperature of the liquid heating medium, which allows faster stabilization of the operating temperature and optimized heat treatment modes.

At the aging stages, compressed air is transferred to a cyclic supply and its temperature is equalized with the temperature of the liquid energy carrier, since this allows the process of heat treatment of sausage products to be carried out without breaking the shell and breaking the structure of the stuffing in the loaf.

Carrying out this process in a liquid heating medium significantly reduces energy consumption compared to processing in a steam environment, because there is no need to heat the liquid energy carrier to a vapor state.

Step heating in several stages allows you to maintain the integrity of the shell and uniform heating of the inner and outer layers of meat.

Hot liquid energy is used in repeated technological operations, as well as to increase the temperature of compressed air, creating a pseudo-boiling volume of a liquid heating medium.

The drawing schematically shows a device explaining a method of heat treatment of sausages.

The method is as follows.

The boiler 1 is filled with water at a temperature of 40 ° C. In the basket 2 randomly (randomly) load sausage loaves 5, intended for heat treatment. Using some kind of lifting mechanism, place the basket 2 in the boiler 1 so that all the loaves 5 are covered with a layer of water. The boiler 1 is closed with a lid 3. Compressed air heated to 50 ° C is introduced into the water through a pipeline 7. The air leaving the openings of the pipeline 7 forms a lot of air bubbles 6, which, rising up, pass through the basket 2, creating a pseudo-boiling volume 4 of water in it.

Before immersion in water, sausage loaves 5 had a temperature of 14-16 ° C, because of this, the temperature in the boiler 1 begins to fall. Around the loaves 5, boundary layers of liquid with a lower temperature are formed, which impede the penetration of heated molecules to the surfaces of the loaves.

Air bubbles 6 passing through the basket 2, due to their kinetic energy of motion, destroy these boundary layers of liquid and accelerate the penetration of heated water molecules to the surface of the loaves. Moreover, the bubbles 6 themselves are also carriers of hot molecules.

Bubbles 6 of hot compressed air give part of the heat to water, stabilizing its temperature at 40 ° C and stumbling on the surface of the loaves, transfer their thermal potential through the shell directly to the layers of stuffing. This significantly accelerates the penetration of heat into the middle of the loaves 5 and their uniform heating throughout the volume. The associated acceleration of biophysical and biochemical processes taking place in the minced meat contributes to a more uniform formation in the loaves 5 of the structure characteristic of cooked sausages.

After stabilization of the water temperature in the boiler 1, the temperature of the compressed air is lowered to the water temperature (40 ° C), the air supply is switched to a cyclic mode and maintained for 20 minutes.

Then turn on a constant supply of hot air and raise the water temperature to 60 ° C, equalize the temperature of the water and compressed air, transfer the supply of the latter to the cyclic mode and hold for 30 minutes.

Then again turn on the hot air in constant mode, set the maximum water temperature to 80 ° C, turn off the supply of compressed air, stop the pseudo-boiling water and maintain until at the center of the loaves 5 a temperature of at least 72 ° C.

Cooking sausage ends and smoothly goes into the cooling process of the finished product. In the boiler 1 serves cold water with a temperature of 15-20 ° C, while pumping out hot water into a buffer tank (not shown in the drawing) for using hot water in the next cycle of cooking sausages and heating compressed air.

After replacing hot water with cold water, a constant supply of cold compressed air with a temperature of 15 ° C is switched on. Within 10-15 minutes, depending on the diameters of the loafs 5, compressed air bubbles 6, rising up, form a pseudo-boiling volume 4 of water around the loaves 5, facilitate the intensive penetration of now cold water and air molecules to the heated surfaces of the sausages, accelerating the cooling process of the finished products.

When the temperature reaches 20 ° С in the center of the loaves 5, the cooling process ends. Turn off the compressed air supply, open the lid 3, take out the basket 2 from the boiler 1, remove the finished products from it, which are sent to the refrigerator, and load a new portion of sausage loaves 5 into the basket 2, put the filled basket 2 into the boiler 1, where it is prepared in advance water with a temperature of 40 ° C. Turn on the supply of hot compressed air and the process of cooking and cooling sausage loaves is repeated.

Thus, due to the creation of a pseudo-boiling water volume around the loaves 5 with the help of compressed air, the thermal processes of processing sausages are accelerated, and the secondary use of heat for heating the compressed air characterizes this method as energy-saving.

Claims (2)

1. A method of heat treatment of sausage products, comprising heating sausage loaves in a liquid medium, exposure and cooling, characterized in that the heating and aging are performed stepwise, while at all stages during the heating step to break the boundary layer of liquid near the surface of the products into a liquid heating medium they supply compressed air through the openings of the pipeline, the temperature of which is higher than the temperature of the liquid medium, and the process is conducted until the temperature of the liquid medium is equalized with the air temperature, with A liquid is produced in a cyclic manner, and cooling is carried out in the amount of refrigerant with a constant supply of cold compressed air. 2. The method according to claim 1, characterized in that before cooling, the heated liquid medium is pumped into a buffer tank and used to heat compressed air.

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