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smoking by regenerated smoke is a process of treating food by exposing it to smoke which is regenerated by atomizing smoke flavourings in a smoking chamber under the time and temperature conditions similar to those for hot or cold smoking.
regenereeritud suitsuga suitsutamine tähendab toiduainete töötlemist suitsuga, mille regenereerimiseks pihustatakse suitsutuspreparaate suitsutuskambrisse kuumsuitsutamisele ja külmsuitsutamisele omaste aja- ja temperatuuritingimuste juures.
Last Update: 2014-11-18
Usage Frequency: 1
Quality:
the compressed air supply to the nozzle or nozzles for atomizing the salt solution shall be free of oil and dirt, and maintained at a pressure between 70 kn/m2 and 170 kn/m2.
soolalahuse pihustamiseks pihustusdüüsi(desse) juhitav suruõhk peab olema õli- ja mustusevaba ning rõhuga 70–170 kn/m2.
Last Update: 2014-11-21
Usage Frequency: 1
Quality:
the compressed air supply to the nozzle or nozzles for atomizing the salt solution shall be free of oil and dirt, and maintained at a pressure between 70 kn/m2 and 170 kn/m2.
soolalahuse pihustamiseks pihustusdüüsi(desse) juhitav suruõhk peab olema õli- ja mustusevaba ning survega 70–170 kn/m2.
Last Update: 2014-11-21
Usage Frequency: 2
Quality:
the saline mist shall be produced by atomizing, at a temperature of 35 ± 2 ºc, a saline solution obtained by dissolving 20 + 2 parts by weight of sodium chloride in 80 parts of distilled water containing not more than 0,02 % of impurities.
soolaudu tekitamiseks pihustatakse soolalahust temperatuuril 35 ± 2ºc. soolaudu saadakse 20 + 2 kaaluosa naatriumkloriidi lahustamisel 80 kaaluosa destilleeritud veega, mis ei sisalda üle 0,02% lisandeid.
