Menu

Designing a new tool for warming tubular meat products

0 Comment

The common meat products warmed are mutton, beef, mattock, fish fillet, chicken meat and pock. The most warming is done in the evening hours far many hours after cooking to keep the meat products warm and fresh. Meat products that remained and are kept for next day need to be warmed in the morning. The warming process roughly takes 30-45 minutes depending on the quantity and the device for warming.
My concept of developing a new heating tool relies on the concept of efficiency and reliability. My new tool uses the concept of hot water bath heating. The existing source of heat which is being used for cooking is reused for warming it can be solar heating, charcoal or fire wood or electricity. A metallic container is set just alongside the cooking place and is half filled with water. The meat to be warmed is packed is small plastic bags the immersed in the container. The water gets heated as the cooking of other food is done warming the meat products.
Castle L, Nichol J, Gilbert J. Migration of mineral hydrocarbons into foods: waxed paper for packaging dry goods including bread, confectionery and for domestic use including microwave cooking. Food Additives and Contaminants 1994. 1191):