Quick Freezing of 'Shashlyk' Roasted Meat,
ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA
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The objective of the program is the centralized preparation of quick frozen prepared dishes by using complex mechanization, assembly line techniques, and automatic control instruments. The commercial production of Shashlik was accomplished. The chunks of meat, which have been roasted until completely done, are saturated with smoke which is obtained from a smoke generator. This saturation with the smoke takes place in the screw conveyor adsorber. The saturation of the product with smoke is continued until the smoke content gives the product a distinctive quality corresponding to the best samples of Shashlik obtained with the roasting and simultaneous smoking of the meat on a spit on grills. The finished product is packaged on conveyor 15 in cellophane packages and rapidly frozen in the quick-freezing equipment at a temperature of minus 33 - 35C. Then the frozen roasted meat is packed in cardboard boxes on table 17 and sent for storage in the freezer.
- Food, Food Service and Nutrition