Procedure and instrument for the quick pickling of mainly meat

Abstract

A method for quick pickling of products primarily meat products is provided wherein the meat or other material to be pickled is placed into a pickling solution bath, then the solution is vibrated by ultrasound controlled by periodically repeating pulses having a space facto of 50-99% to assist in the penetration of the solution. The process includes using the ultrasound having a 30-34 kc/s frequency controlled by periodically preparing pulses of repetition frequency smaller than 10 c/s and of a space factor of 50-99%, the treatment takes 4-80 minutes depending on the mass of the pieces to be pickled. The apparatus for providing the pickling treatment includes a pickling tank, which is in cooperative relationship with one or more ultrasound sources coupled to an ultrasonic generator.

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