Vakuové chlazení masa pro stravovací systémy

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F03%3A8P005274" target="_blank" >RIV/00027022:_____/03:8P005274 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Vacuum cooling of meat for catering systems

Popis výsledku v původním jazyce

A method of cooling of cooked meat under vacuum e.g. at pressures below the atmospheric pressure, and in sauce or gravy of the final ready meal for which the meat is the component is described. The cooling of cooked meat joints at vacuum in the soup in which they were cooked significantly shortens the time of cooling and minimizes the mass loss of the meat. There are experimental evidences that the properly prepared meats (injected with the brine) can increase their weights by several percentages duringthis vacuum cooling method. The mass loss is minimized and it is comparable with the mass loss during air blast chilling for meats that were not injected. The flavor of meat can be enhanced by inputting the ready sauce or gravy into the hot soup beforecooling the cooked meat. The flavor of sauce or gravy will enhance the sensory quality of the meat because at the end of the process the vacuum is released and the sauce or gravy can penetrate into the pores of meat instead of water vapor

Název v anglickém jazyce

Vacuum cooling of meat for catering systems

Popis výsledku anglicky

A method of cooling of cooked meat under vacuum e.g. at pressures below the atmospheric pressure, and in sauce or gravy of the final ready meal for which the meat is the component is described. The cooling of cooked meat joints at vacuum in the soup in which they were cooked significantly shortens the time of cooling and minimizes the mass loss of the meat. There are experimental evidences that the properly prepared meats (injected with the brine) can increase their weights by several percentages duringthis vacuum cooling method. The mass loss is minimized and it is comparable with the mass loss during air blast chilling for meats that were not injected. The flavor of meat can be enhanced by inputting the ready sauce or gravy into the hot soup beforecooling the cooked meat. The flavor of sauce or gravy will enhance the sensory quality of the meat because at the end of the process the vacuum is released and the sauce or gravy can penetrate into the pores of meat instead of water vapor

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/GA101%2F02%2F0649" target="_blank" >GA101/02/0649: Modelování přenosu tepla, proudění a dob zdržení v aparátech potravinářského průmyslu</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>R - Projekt Ramcoveho programu EK

Rok uplatnění

2003

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Proceedings of the ICR2003

ISBN

2-913149-32-4

ISSN

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e-ISSN

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Počet stran výsledku

8

Strana od-do

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Název nakladatele

International Institute of Refrigeration

Místo vydání

Washington D.C.

Místo konání akce

Washington D.C.

Datum konání akce

1. 1. 2003

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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