生猪热汽(水)喷烫系统试验研究  

Study on steam (hot water)-sprayed scalding system for pig

作　　者：薛庆林[1] 毕红卫[1] 王丽红[1] 叶金鹏[1] 王子戡[1] 潘满[1] 

机构地区：[1]中国农业机械化科学研究院,北京100083

出　　处：《肉类工业》2007年第6期9-11,共3页Meat Industry

摘　　要：简述了生猪热汽(水)喷烫工艺的原理和特点,喷烫系统的主要结构和关键技术。样机试验表明,为了保证烫毛效果、保持肉品质量和提高设备的节能环保性,不同浸烫阶段的温度及时间设定应该不同。The principle, characteristic, main processing equipments and key techniques of the steam - sprayed scalding technology for pig were discussed in this paper. The prototype test showed that the treating temperature and time should be adjusted at different stages in order to acquire a good scalding effect and a high quality of meat and to save the energy.

关 键 词：生猪 热汽(水) 单体喷烫 

分 类 号：TS251.3[轻工技术与工程—农产品加工及贮藏工程]