Method and apparatus for sanitizing minced meat
First Claim
1. A method for sanitizing raw minced meat, comprising the steps of:
- quickly heating the minced meat by microwave heating and hot air under a pressure increasing from atmospheric pressure to an overpressure which prevents liquid evaporation;
further heating the minced meat by microwave heating up to a sterilization temperature and under constant overpressure for preventing liquid evaporation; and
cooling the minced meat under a gradually decreasing pressure;
wherein the sterilization temperature is below a threshold temperature at which the meat changes organoleptic characteristics with respect to the raw meat state thereof.
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Abstract
A method for sanitizing minced meat consisting in quickly heating the minced meat by microwave heating and hot air under a pressure increasing from atmospheric pressure to an overpressure which prevents liquid evaporation, in subsequent heating of the minced meat by microwave heating up to a sterilization temperature and under constant overpressure for preventing liquid evaporation, and in finally cooling the minced meat under a pressure gradually decreasing to the atmospheric pressure, with the sterilization temperature being maintained below a threshold temperature at which the meat changes organoleptic characteristics with respect to its raw meet state. The apparatus for sanitizing the minced meat has a first, a second and a third independently operatable stations for performing the microwave heating, pressurizing and cooling operations and microwave reflective conveyance elements for supporting the meat during advancement along advancement lines of the stations and which allow liquids to drip off the treated meat.
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Citations
20 Claims
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1. A method for sanitizing raw minced meat, comprising the steps of:
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quickly heating the minced meat by microwave heating and hot air under a pressure increasing from atmospheric pressure to an overpressure which prevents liquid evaporation; further heating the minced meat by microwave heating up to a sterilization temperature and under constant overpressure for preventing liquid evaporation; and cooling the minced meat under a gradually decreasing pressure; wherein the sterilization temperature is below a threshold temperature at which the meat changes organoleptic characteristics with respect to the raw meat state thereof. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12)
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13. A method for sanitizing minced meat, comprising the steps of:
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quickly heating the minced meat by microwave heating and hot air under a pressure increasing from atmospheric pressure to an overpressure which prevents liquid evaporation; further heating the minced meat by microwave heating up to a sterilization temperature and under constant overpressure for preventing liquid evaporation; and cooling the minced meat under a gradually decreasing pressure; wherein the sterilization temperature is below 72°
C.
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14. An apparatus for sanitizing raw minced meat, comprising in operative sequence:
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a first treatment station provided with microwave heating means, hot air generating means and pressure control means for quickly heating the minced meat under a pressure increasing from atmospheric pressure to an overpressure which prevents liquid evaporation; a second treatment station provided with microwave heating means and pressure control means for further heating the minced meat up to a sterilization temperature and under constant overpressure for preventing liquid evaporation; a third treatment station provided with cooling means and pressure control means for cooling the minced meat under a gradually decreasing pressure; advancement lines provided at each of said stations to operatively cooperate for advancing along a treatment path the meat to be treated; and conveyance elements for supporting said meat during advancement along said treatment path, said conveyance elements being adapted to reflect microwaves generated by said microwave heating means and to allow liquids to drip off the treated meat. - View Dependent Claims (15, 16, 17, 18, 19, 20)
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Specification