Methods for thermal processing of meat semi-finished products using modern electrophysical heating methods

FIELD: food industry.

SUBSTANCE: when processing natural meat semi-finished products, the flow density is 7 kW/m2, the distance to the upper radiator is 10 cm and the temperature in the working chamber 1 is 66C for 9 min. A chopped steak is processed in a two-stage mode for 12 minutes, while at the first stage, the flux density is 3 kW/m2, at the second stage - 7 kW/m2. Cutlets with vegetable additives selected from laminaria, carrots and onions are processed at a radiation density of 6 kW/m2 and working chamber temperature of 179-180C.

EFFECT: minimized losses of nutrients, fatty acids, vitamins, reduced loss of energy and nutritional value of meat semi-finished products.

7 tbl

 



 

Same patents:

FIELD: food industry.

SUBSTANCE: method for regulation of temperature distribution in enclosed cooking volumes without forced supply of external energy involves application of a chamber where thermal treatment in the process of cooking takes place. The chamber inner surface changes its position (in particular - fragmentarily) depending on the temperature, moving deeper into the chamber space so that change in the free convective atmosphere flows inside the chamber promotes redistribution of the temperature field.

EFFECT: provision for and maintenance of preset regulation of temperature distribution in an enclosed volume where thermal treatment in the course of cooking takes place without forced supply of external energy.

FIELD: food industry.

SUBSTANCE: products cooking method involves placement of preliminarily cooked products over a heat radiation source. Saw-cuts are arranged along the upper edge of the lateral walls of the products cooking device. For cooking temperature adjustment, a lever lift is placed into the product cooking device, the lift having a movable grate installed on the two upper cores for the heat radiation source placement. One of the two lower cores of the lever lift is designed to be movable with relocation of the movable core with the help of a screw towards the unmovable one; the distance between the products and the heat radiation source is changed.

EFFECT: method improvement.

8 cl, 4 dwg

FIELD: personal use articles.

SUBSTANCE: multicooker with lifting heating element belongs to cooking devices in domestic environment and extends functionality of this kitchenware type, particularly by ability to cook fast-baking dishes such as pancakes, fritters, omelettes, toasts etc. in stream mode without the use of kitchen ovens, stoves, and other thermal treatment equipment. Heating element of multicooker can be put into two positions: in the lower position for cooking of everyday meals and in the upper position for fast cooking of various meals, including traditional dishes.

EFFECT: simple design, such as lever-type, of lifting device for heating element, practically without the need to increase multicooker dimensions.

2 dwg

FIELD: process engineering.

SUBSTANCE: invention relates to machining of parts from ferrous alloys containing at least 80 wt % of iron or from unalloyed steel for kitchenware for antiscore properties. Nitration or carbonitriding at 592-750C are conducted to facilitate the creation of nitrous austenite ply between nitride and diffusion plies, oxidation is made to facilitate the conversion of at least a portion of nitride austenite into the phase of higher hardness. The latter is nitride braunite or nitride martensite. Note here that higher hardness is a mid magnitude between nitride ply hardness and that of diffusion ply.

EFFECT: higher burnt-on, anti-abrasion and corrosion resistance properties, lower production costs.

18 cl, 3 dwg

FIELD: food industry.

SUBSTANCE: device comprises a convex pan for the product retention, a bowl with hot coals for the pan heating and a stand for the pan and the bowl retention. The stand is designed in the form of a closed chamber containing side walls having undercuts matching the pan shape in the upper part and a horizontal platform with a cut-out for installation of the bowl with hot coals. Cut-outs are made in the stand body below the horizontal platform for convenient hand gripping with the view of the device transportation and for air delivery with a view of the table bearing surface cooling. Cut-outs for oxygen access to the hot coals are made over the horizontal platform.

EFFECT: enhanced utilisation of heat generated during fuel burning and improved fire safety.

3 cl, 1 dwg

Thermo-chargrill // 2509518

FIELD: personal usage articles.

SUBSTANCE: invention relates to devices for cooking food products using charcoals. The thermo-chargrill contains two long and two short side walls, an underbody, a grate, two flap-down grids and legs. The flap-down grids are attached to the long side walls near the short side walls by way of a pivot connection. The side walls are double-walled and are installed with a gap between the external and the internal side walls. The thermo-chargrill is collapsible. The detachable underbody is rectangular and designed in the form of a chute with horizontal support shelves. There is a damper with a handle mounted on each short side wall from the bottom. The grate is designed in the form of a rectangular perforated tray with side boards that is installed resting on the detachable underbody. There are at least two threaded holes made in the legs. During the side walls installation on the legs the holes made therein match the threaded holes in the legs. Threaded screws with a handle are inserted through the holes in the side walls and into the threaded holes. The flap-down grids are formed by a rectangular wire frame and wire rods.

EFFECT: additional rigidity, strength, reduction of overall dimensions during transportation and facilitation of the chargrill maintenance process after usage.

5 dwg

FIELD: personal use articles.

SUBSTANCE: invention relates to devices for cooking food using coal. The chargrill comprises two long and two short side walls, a bottom and legs. The side walls are made double-walled with inner and outer side walls mounted with a gap. The chargrill is made demontable and comprises two rectangular long side walls, two short side walls, four legs and a removable bottom. Each side wall comprises inner and outer walls joint together. Each outer wall of long side walls is made longer than the inner wall connected to it to form on the side of lateral edges of projecting flat ends in each of which there are at least two openings. The length of the inner wall is equal to the distance between the legs to which it is attached. The length of the outer wall of the long side wall is equal to the length of the chargrill and the lower part of this wall is made bent to the side of the inner wall connected to it to form the shelf projecting into the chargrill after its assembly.

EFFECT: reduction in size of the chargrill during its transportation and facilitation of the process of caring for the chargrill after use.

5 dwg

FIELD: personal use articles.

SUBSTANCE: versions of the barbecue grill have a handle attached to the outer surface of the cooking chamber and a thermal shield attached both outside adjacent to the cooking chamber and inside the cooking chamber, and the part of the thermal shield has a location detached from the cooking chamber to form a thermal barrier for the conventional heat between the heated volume of the cooking chamber and the handle.

EFFECT: thermal shield for a barbecue grill is designed to reduce heat transfer from the heated volume to the handle of the barbecue grill.

13 cl, 5 dwg

FIELD: personal use articles.

SUBSTANCE: trolley, made with the ability to maintain the grill, including the grill boiler. The trolley comprises two connecting elements with curved grooves to accommodate tubular U-shaped elements. The connecting elements can be in the form of two similar (but not necessarily identical) halves which are joined together to accommodate the frame elements. The tubular notches of the connecting elements maintain resistance to movement (such as rotation and tilt) in at least two directions. The connecting elements fix the frame elements in place by internal protrusions that are inserted into the corresponding notches or holes in the frame elements. Additional rigidity is attached to the trolley by one or more side tables that are both structural elements and functional tables. Thus, side tables serve as crosses between two frame units. Cover of the grill can easily be tilted back to rest on the cover supports under the lower edge and the points of contact on the side tables.

EFFECT: increased structural rigidity.

31 cl, 9 dwg

Universal dishware // 2434567

FIELD: personal use articles.

SUBSTANCE: invention is related to kitchenware for cooking food products. Universal dishware for cooking food products is designed for use at home and in catering facilities. Dishware contains a cast iron reservoir of semi-oval shape (of a boiler type) with handles; an additional replaceable cylindrical reservoir from stainless steel with handles and a latticed bottom, on which there are vertically fixed sharpened rods; a cover with an inbuilt electric source of heat radiation with a controller and a temperature sensor, and an indicator of temperature in working volume of a dish inbuilt into a cover's handle, at the same time the contacting flanges of reservoirs and covers are mutually matchable; an insert lattice with a handle and a flat ceramic insert-disc with a handle installed into the cast-iron reservoir depending on the method of products cooking.

EFFECT: improvement of quality of food cooking (without burning) and making it possible to prepare different meals.

5 cl, 1 dwg

FIELD: food industry.

SUBSTANCE: jars filled with compote are heated in a 150C air flow at a rate of 8.5-9.0 m/s during 8 minutes and in 100C water during 18-20 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 20 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned with a frequency equal to 0.166 s-1.

EFFECT: method allows to reduce the process duration, enhance the product quality, prevent thermal breakage of containers and simplify the technological process and the apparatus design.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-3000. The jars filled with compote are heated in a 150C air flow at a rate of 1.5-2 m/s during 26 minutes and in 100C hot water during 25 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 30 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.33 s-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-500. The jars filled with compote are heated in a 120C air flow at a rate of 8.5-9 m/s during 9 minutes and in 100C water during 15 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.133 s-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to flour-grinding, food concentrate, cereal, confectionary, bakery, starch- and sugar-processing industries, and may be used to control process of thermal treatment of dispersed food products, namely, grain, cereal, flour, starch, sand sugar, dried and finely ground breadcrumbs, etc. The method is realised as follows: dispersed food product is prepared. Flat sample of loose layer is formed by pouring of dispersed product into reservoir. Ambient temperature and product temperature on upper surface of loose layer are measured. Ambient temperature around sample is maintained constant. Continuous infrared heating of sample to specified temperature is carried out. Upper surface of sample of loose layer is exposed to infrared radiation by radiant flux in oscillating mode. Temperature field is detected on upper surface and inside sample during infrared heating, as well as amplitude of oscillations of average temperature of sample during infrared heating in oscillating mode. Value of radiant flux of infrared energy is measured on upper surface of sample during infrared heating, as well as amplitude and frequency of oscillations of radiant flux of infrared energy on upper surface of sample during infrared radiation in oscillating mode. Angle of phase shift of radiant flux and average temperature of sample is determined in infrared radiation in oscillating mode. Produced data is used to calculate integral radiating ability of dispersed food products according to author's formula given in invention formula.

EFFECT: using method of invention will make it possible to increase efficiency of technological process control and accordingly to increase yield of target product, to reduce time of process and to increase accuracy of quality parametres control due to higher accuracy and reliability of measurement facilities.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to flour grinding, food-concentrates, cereals, confectionery, bakery, starch-and-sugar-processing and may be used for control of the process of thermal treatment of dispersive food products, such as grains, cereals, flour, sand sugar and salt. The method is implemented as follows. The dispersive food product is prepared. One forms a flat sample of the sifted layer by way of the dispersive food product sifting into a vessel. One measures environmental temperature and food product temperature on the upper surface of sifted layer. Environmental temperature is maintained around the sample at a permanent level. One performs uninterrupted infrared heating of the samplel to a specified temperature. One performs infrared treatment of the upper surface of the sifted layer sample with a radiant flux in oscillating mode. One determines temperature field on the upper surface of and inside the sample in the process of infrared heating. One determines oscillation amplitude of the sample medium temperature in the process of infrared treatment in oscillating mode. One measures the infrared energy radiant flux quantity on the sample upper surface in the process of infrared heating. One measures amplitude and frequency of oscillation of the infrared energy radiant flux on the sample upper surface in the process of infrared treatment in oscillating mode. One determines the angle of phase displacement of the radiant flux oscillation and the sample medium temperature in the process of infrared treatment in oscillating mode. One calculates integral absorption capacity of dispersive food products according to a patented formula explained in the invention formula.

EFFECT: invention allows to enhance yield of the target product, to reduce the time of technological processes implementation and to enhance precision of control of qualitative properties due to a higher precision and reliability of measurement instruments.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder from quartz glass, with an electric heater installed on it, made in the form of a high-resistance spiral coiled on its surface and fixed by heat-insulation with reflective inner surface, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the gap between them of not greater than 4 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder with an electric heater with reflective inner surface installed on it, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the annular gap between them of not greater than 2 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology of processing liquid substances like milk, juice etc. Device consists of pasteurisation chamber comprising several modules sequentially, parallely or jointly with help of conduits connected. Each module comprises operational cylinder with mounted inside quartz tube with split for leaking treated liquid not exceeding 2 mm. Source of infrared rays is installed into quartz tube.

EFFECT: improving quality of treating food product due to simplification of forming thin coat in operational cylinder and reducing energy costs by 15% with the same productivity.

1 dwg

FIELD: food-processing industry.

SUBSTANCE: method involves two stages: first stage includes heating by means of microwave radiation to temperature of 85-140 C under atmospheric pressure in chamber, and second stage includes cooling to temperature of 30-50 C by evaporating part of moisture when pressure within chamber is reduced to 1.0-10 mm of mercury column; holding during 5-20 min; at first disinfection stage, product may be treated with water or steam supplied in an amount providing increase in moisture content by 1-3%.

EFFECT: improved quality of basic material owing to improved microbiological properties.

4 cl, 6 ex

FIELD: pasteurizing equipment for fluid food products such as milk, juices, beer, jelly, and pastes.

SUBSTANCE: pasteurizer has cylindrical upright working chamber and electric infrared emitter coaxially arranged in working chamber. Outlet reservoir is equipped with fluid product outlet opening and window communicating with lower part of working chamber. Pasteurizer has temperature detector for detecting temperature of pasteurized product and apparatus for feeding of fluid product onto inner wall of working chamber upper part, said apparatus being equipped with cavity, fluid product inlet opening and throttling portion for discharging fluid product onto working chamber wall. Working chamber is positioned for rotation relative to geometric longitudinal axis. Working chamber is rotated by means of electric drive. Such construction allows operating mode with stabilized thickness of film of liquid product under pasteurization process to be set.

EFFECT: increased efficiency in pasteurization of liquid products, including products with increased viscosity.

6 cl, 4 dwg

FIELD: pasteurizing equipment for fluid food products such as milk, juices, beer, jelly, and pastes.

SUBSTANCE: pasteurizer has cylindrical upright working chamber and electric infrared emitter coaxially arranged in working chamber. Outlet reservoir is equipped with fluid product outlet opening and window communicating with lower part of working chamber. Pasteurizer has temperature detector for detecting temperature of pasteurized product and apparatus for feeding of fluid product onto inner wall of working chamber upper part, said apparatus being equipped with cavity, fluid product inlet opening and throttling portion for discharging fluid product onto working chamber wall. Working chamber is positioned for rotation relative to geometric longitudinal axis. Working chamber is rotated by means of electric drive. Such construction allows operating mode with stabilized thickness of film of liquid product under pasteurization process to be set.

EFFECT: increased efficiency in pasteurization of liquid products, including products with increased viscosity.

6 cl, 4 dwg

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