Continuous manufacturing process of pasteurized dried minced meat, reconstituted in thin sheets and installation for the implementation of said procedure
Procedure for manufacturing and processing minced meat (2a), the procedure being implemented from previously minced meat (2a), for the continuous obtaining of salted, dried and pasteurized minced meat (2e) reconstituted in thin slices, stages consisting of: - ensuring a continuous presentation of said minced meat (2a) in the form of a tube or a flattened continuous band (2b)； - deposit the continuous flattened tube or band of meat (2b) between two controlled permeability films (8a, 9a)； - equalize the thickness and spread the minced meat arranged between the two sheets of film (8a, 9a), in a band configuration, according to a thin layer, in a state (2c) of compaction and texture that does not make the own appear parts of the meat； - continuously unwind in a bath of dehydration solution - salting (14) the band of minced meat stretched； the procedure being characterized in that it then implements the following steps: - continuously unrolling in a bath of pasteurization solution (15) the band of dried minced meat； - continuously unwind inside the rinsed bowl (16) the band of pasteurized dried dried minced meat； - remove, at the outlet of the rinsing tank (16), the sheets (8a, 9a) of controlled permeability film； - Route the thin band of minced meat, laminated and dried, pasteurized and rinsed (2e) to an outlet conveyor (21).Procedimiento de fabricación y de transformación de carne picada (2a), el procedimiento poniendo en práctica a partir de carne previamente picada (2a), para la obtención en continuo de carne picada salada, seca y pasteurizada (2e) reconstituida en láminas delgadas, las etapas que consisten en: - asegurar una presentación en continuo de dicha carne picada (2a) bajo la forma de un tubo o de una banda aplanada continúa (2b)； - depositar el tubo o la banda aplanada continua de carne (2b) entre dos películas (8a, 9a) de permeabilidad controlada； - igualar el grosor y extender la carne picada dispuesta entre las dos hojas de película (8a, 9a), en una conf
