Translation 2783

..... 370
0 o is
The Zraksa water, whic'r? has a temperature of 90 --95 C,
i.u:q--,)ed into the vacuum-a-o-paratus and stirred. The temperature durin;
that n^ocess iû 00 0 C, and taie vacuum is not more than 600 mri of .nercury.
1,'ithin 24 hours u?) to 14 tons of concentrated soup i s obtainec-, with a
dry-matter content of up to 50'd., as compared with 9i to 12;:: in the
original L^,raksa wa ter.
The freezingoî meat and liver in the factory--si7ips takes place
in freezers with a capacity of 94 tons a day, the temperature of the
blocks of meat be:i-ng, -18 0 C.
The freezing apparatus may consist of up
to four lines, each line containing -ben or eleven Y-•apid-freezing• units.
.ach unit has a se i;arate unloaai r.E; hatch connected wit't. a regulator--panel.
An unloading trolley has 12 divisions, for successive delivery of a block
of frozen meat or liver i•reibhine 36-38 kg from each division.
The meat is frozen in a vertically--divided brine-type freezing
apparatus, which also contains 12 divisions. Cold brine passes through
the hollow partitions of the apparatus, ensurin:; that the block of meat
is frozen to --15o C in three or four hours. Before the blocks axe taken
out a..warra solution is circulated, thawing the surface of the blocks so
that they are easily unloaded on to t,ie unloading trolley.
A,ripper, consisting of a movable frame w.i:l.-'ri two _claws, takes
the blocks and packs them into receptacles in a transporter. The latter
;lazinb tunnel, where they are sprinkled with cold fresh
takes tllem to ap
water, forming ag1aze up to 1 mrn thick on them.
The blocks so prepared, which measure 800 x 500 x 100 i:im, move
on to a work-bench where they are packed in kraft paper from four to six
layers thick, weighed, marked, and sent to the hold to be kept at a
ter,iperati_re not hic,;her than 18 0 C.
.,3efore üeinp, sent to the freezer tiie meat is freed from dirt,
blubber, and large veins. ï ieces of ineat weighing from 20 to 30 kg are
loaded into a bin, where they are t•rashed. in flowing sea-water. The meat
-passes alon^; ahfil. conveyor belt to a meat-cut'ter, from which it emerûes
in -ni eces t•rei&,,i n^, from 0.1 to 1.5 k9; tizese ^;o first to a filling bunker
and then to a distributing bunker; after that tney are conveyed by a
worm-screi%r to a loading trolley.
a ccori:e-tce 1".ith a teci^nolo"•i-ca•1 schedule.
The whole process is carried out in