Salting is one of the procedures of the Jewish ritual for the preparation of meat and offal’s. It consists of three stages:
SOAKING IN WATER : DIPPING TANK
The water utilized for immersion shall be of potable quality and in a volume of at least 1.5 liters per kg of the meat to be koshered. Water shall flow into the chiller tank/tunnel in a counter flow to that of the meat.
APPLICATION OF SALT:SALTING TABLE
Perforated and well drained stainless steel tables with stainless steel receptacles for salt and scoops for salting. It shall be transferred to the salting hall in non-corrosive and easily cleaned dry containers, or be supplied through a port in the ceiling into a stainless steel container.
WASHING: 3 STAGE RINSING TANK
Rinsing chiller tanks for suspended meat shall include three rinsing chiller tanks followed by two automatic showers The water used for rinsing shall be potable, It shall be supplied in a counter flow to that of the meat entering from the far end of the chiller and in a volume of at least 2.0 liters per kg of salted meat
