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METHOD FOR PROCESSING RAW MATERIALS WITH CELL STRUCTURE IN THE FOOD INDUSTRY, PROCESSING MEAT, BY-PRODUCTS OF MEAT PROCESSING, FISH AND SEAFOOD
METHOD FOR PROCESSING RAW MATERIALS WITH CELL STRUCTURE IN THE FOOD INDUSTRY, PROCESSING MEAT, BY-PRODUCTS OF MEAT PROCESSING, FISH AND SEAFOOD
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机译：食品工业中具有细胞结构的原料的加工方法，加工肉，肉加工副产品，鱼和海鲜
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摘要
1. The method of processing raw materials having a cellular structure in the food industry processing meat, meat by-products, fish and seafood, designed to increase the efficiency and / or reduce the duration of the process steps, different! creating an electric field with an intensity of more than 0.5 kV / cm and transferring energy to the product to be processed having a cellular structure, the upper boundary of the transmitted energy eliminating the occurrence of changes in the product due to thermal effects; ! electroporation of the cell membrane and the resulting reduction in barriers to the transport of substances between the internal environment of the cell and the environment, as well as between individual cells; ! accelerated and uniform penetration of liquid media into the resulting porous matrix of meat cells, by-products of processing meat, seafood and fish, moreover, additional substances that determine the properties of the product may be dissolved or contained in the liquid medium. ! 2. The method according to claim 1, characterized in that the electroporation is carried out in a bath with a liquid equipped with electrodes. ! 3. The method according to claim 1, characterized in that the electric field, alternatively or additionally to the bath with a conductive liquid, is fed through contact electrodes. ! 4. The method according to claim 3, characterized in that electrodes of various shapes (needle, plate, cylindrical, catheter, grooved, mesh, hollow, flowing electrodes) can be used. ! 5. The method according to claim 1, characterized in that the electroporation is carried out before, during or after the stage of liquid injection. ! 6. The method according to claim 1,
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