CN100536667C

CN100536667C - Boning out method for ham

Info

Publication number: CN100536667C
Application number: CNB2006100520764A
Authority: CN
Inventors: 吴荣仁
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-06-22
Filing date: 2006-06-22
Publication date: 2009-09-09
Anticipated expiration: 2026-06-22
Also published as: CN101091500A

Abstract

The present invention relates to a processing method of finished product ham, in particular, it relates to a method for removing bone from finished product ham. Said method includes the following steps: removing trotter and heel from ham, defining the position of bone in the ham, then cutting the meat and removing the bone from the ham. Besides, said invention also provides the concrete requirements of above-mentioned every step.

Description

Boning out method for ham

Technical field

The present invention relates to a kind of processing method of finished product ham, particularly a kind of boning out method of finished product ham.

Background technology

The procedure of processing of ham is roughly as follows: raw material reception → mowing leg embryo → pickle → soak leg → wash leg → solarization leg → burn hair → shaping → dried cutter → fermentation of fermenting → repair frame classification → turning that take care of → falls is polished → finished product packing.Be roughly about 48% of bright leg weight in weight through the ham finished product behind the above-mentioned multi-step process, even still less.The ham of this moment is harder, and general family's instrument is difficult to ham is opened.Consumer's use for convenience, ham manufacturing enterprise often takes out the bone of finished product ham, and like this, the consumer has just used than being easier to ham cut to open.

Since ham after operation such as fermentation dehydration etc. weight saving more than 50%, meat and bone adhesion are very firm, and trunk bone burying in meat of ham is darker, traditional bone technology of getting is after heating cooks earlier, cut along bone, get behind the Wangue and to seal up for safekeeping the edge of a knife is airtight, when take again stripping and slicing use.This boning out method existing problems are: 1, through after cooking, ham has lost original local flavor, and the fragrance of ham has has scattered and disappeared more than half when to be used; 2, it is longer to get the osteoplastic edge of a knife, is difficult to the edge of a knife is sealed fully, and meat of ham is deposited in the process oxidized easily, and its peroxide value can be higher, and promptly the said rancidity of proverb is overweight, has had a strong impact on the mouthfeel and the nutritive value of ham.

Summary of the invention

The object of the invention is to provide a kind of original state that can well keep ham, and the quadrate part position does not have opening in ham is most important, the contact-making surface of meat of ham and air is less, help preserving for a long time preferably, flavored ham is difficult for lost boning out method for ham, having solved the existing ham of existing boning out method for ham bones through after cooking, flavored ham scatters and disappears serious, it is longer to get the osteoplastic edge of a knife, be difficult to the edge of a knife is sealed fully, meat of ham is deposited in the process oxidized easily, and its peroxide value can be higher, has had a strong impact on problems such as the mouthfeel of ham and nutritive value.

Above-mentioned technical purpose of the present invention solves by the following technical programs, and boning out method for ham comprises following operating procedure:

1., remove the fiery claw position and the fiery heel position of ham;

2., determine the position of trunk bone, from the centre position of trunk bone with trunk bone transversely truncation;

3., meat is cut in the position at eyebrow bone place rejecting eyebrow bone;

4., from removing fire heel end, half trunk bone is separated with meat, half trunk bone is taken out;

5., from removing the eyebrow epiphysis other half trunk bone is separated with meat, with other half trunk bone taking-up.

Wherein 1. step can adopt saw, fiery claw position and fiery heel position that several different methods is removed ham such as cut; 2. step can adopt wafer saw, wire such as copper wire, steel wire saw blocks the trunk bone from the centre, thereby in the residing position of trunk bone, the most important middle quadrate part position that is ham forms the less surface of a wound, reduce the contact area of meat of ham and air, reduced the oxidized speed of meat of ham, be beneficial to the preservation of ham, also avoid simultaneously the preceding boiling that is used of ham, kept the local flavor and the nutritive value of ham well; The 3. related eyebrow bone of step is close to the surface of meat of ham, is easy to take out, and therefore convenient rejecting need not to block direct rejecting and get final product; Step is 4. rounded substantially with step trunk bone cross section 5., and big centre, two ends is little, and therefore middle intercepted trunk bone needs take out respectively from the two ends of trunk bone respectively.Several steps in the boning out method of the present invention can have multiple order, but must guarantee the following steps relation: step 1. must step 4. before, step 3. must be before 5., step 2. must step 4. with step 5. before.The operating procedure that following several orders promptly can also be arranged: 1, step 2. → step 1. → step 3. → step 4. → step 5.; 2, step 2. → step 3. → step 1. → step 4. → step 5.; 3, step 3. → step 2. → step 1. → step 4. → step 5.; 4, step 3. → step 1. → step 2. → step 4. → step 5.; 5, step 1. → step 3. → step 2. → step 4. → step 5.; 6, step 1. → step 2. → step 3. → step 5. → step 4.; 7, step 2. → step 3. → step 5. → step 1. → step 4.; 8, step 2. → step 1. → step 4. → step 3. → step 5..

As preferably, 2. described step adopts wire that the trunk bone is laterally sawed-off from middle position.Like this, only form a less seam vertical, and avoid, with the shape and the local flavor of good maintenance ham along the axial formation of trunk bone otch longitudinally with the trunk bone on the surface of meat of ham.

As preferably, described diameter wiry is 0.2-0.3mm.Adopt thinner wire to reduce to block the joint-cutting that on meat of ham, forms in the trunk bone process as far as possible.

As preferably, the cutter that 4., 5. described step adopts blade lengthening, point of a knife both sides to open cutting edge of a knife or a sword begins the trunk bone is separated with meat from trunk epiphysis portion.The changing when cutter that adopts the point of a knife both sides to open cutting edge of a knife or a sword can be avoided meat and osteodiastasis operation is convenient to operation.

Therefore, the present invention has the original state that can well keep ham, and the quadrate part position does not have opening in ham is most important, and the contact-making surface of meat of ham and air is less, helps preserving for a long time preferably, and flavored ham is difficult for lost characteristics.

Description of drawings

Fig. 1 is a kind of structural representation of ham of the present invention.

The specific embodiment

Below by specific embodiment, and in conjunction with the accompanying drawings, technical scheme of the present invention is described in further detail.

Embodiment 1: bright leg is polished from raw material reception → mowing leg embryo → pickle → soak leg → wash leg → solarization leg → burn hair → shaping → dried cutter → fermentation of fermenting → repair frame classification → turning that take care of → falls, and finally makes the ham finished product.

As shown in Figure 1, finished product ham mainly is made of five parts such as fiery pawl 1, fire heel 2, middle side 3, top 4 and oil drippings 5.For ease of taking of consumer, before dispatching from the factory finished product ham at first being amputated on the ham mainly is the fiery claw position 1 and the fiery heel position 2 of bone; Determine to be arranged in the position of the trunk bone 6 at 3 positions, ham side, adopt diameter be the copper wire saw of 0.2mm from the centre position 61 of trunk bone 6 with trunk bone 6 transversely truncations; Meat is severed along the eyebrow bone with cutter, knife for boning meat is rejected the eyebrow bone 7 of ham; Ham is fixed, called in person from fire and sawed-offly extend with blade, the knife for boning meat that the point of a knife place opens on both sides cutting edge of a knife or a sword stretches into ham, and bone is separated with meat, takes out half trunk bone; Stretch into ham from the eyebrow bone of severing, bone is separated with meat, other half trunk bone is taken out.

The meat of ham that adopts the processing of above-mentioned processing method forms the less surface of a wound in the quadrate part position in ham most important, reduce the contact area of meat of ham and air, reduced the oxidized speed of meat of ham, be beneficial to the preservation of ham, also avoid simultaneously the preceding boiling that is used of ham, kept the local flavor and the nutritive value of ham well.

Embodiment 2: at first determine to be arranged in the position of the trunk bone of ham quadrate part position, adopt diameter be the copper wire saw of 0.3mm from the centre position of trunk bone with trunk bone transversely truncation; Amputate on the ham mainly is the fiery claw position and the fiery heel position of bone; Meat is severed along the eyebrow bone with cutter, knife for boning meat is rejected the eyebrow bone of ham; Ham is fixed, called in person from fire and sawed-offly extend with blade, the knife for boning meat that the point of a knife place opens on both sides cutting edge of a knife or a sword stretches into ham, and bone is separated with meat, takes out half trunk bone; Stretch into ham from the eyebrow bone of severing, bone is separated with meat, other half trunk bone is taken out.

Embodiment 3: at first determine to be arranged in the position of the trunk bone of ham quadrate part position, adopt diameter be the copper wire saw of 0.25mm from the centre position of trunk bone with trunk bone transversely truncation; Meat is severed along the eyebrow bone with cutter, knife for boning meat is rejected the eyebrow bone of ham again; Then amputate on the ham mainly is the fiery claw position and the fiery heel position of bone; Ham is fixed, called in person from fire and sawed-offly extend with blade, the knife for boning meat that the point of a knife place opens on both sides cutting edge of a knife or a sword stretches into ham, and bone is separated with meat, takes out half trunk bone; Stretch into ham from the eyebrow bone of severing, bone is separated with meat, other half trunk bone is taken out.

Embodiment 4: at first determine to be arranged in the position of the trunk bone of ham quadrate part position, adopt diameter be the copper wire saw of 0.25mm from the centre position of trunk bone with trunk bone transversely truncation; Then amputate on the ham mainly is the fiery claw position and the fiery heel position of bone; Ham is fixed, called in person from fire and sawed-offly extend with blade, the knife for boning meat that the point of a knife place opens on both sides cutting edge of a knife or a sword stretches into ham, and bone is separated with meat, takes out half trunk bone; Meat is severed along the eyebrow bone with cutter, knife for boning meat is rejected the eyebrow bone of ham again; Stretch into ham from the eyebrow bone of severing, bone is separated with meat, other half trunk bone is taken out.

Embodiment 5: at first determine to be arranged in the position of the trunk bone of ham quadrate part position, adopt diameter be the copper wire saw of 0.25mm from the centre position of trunk bone with trunk bone transversely truncation; Meat is severed along the eyebrow bone with cutter, knife for boning meat is rejected the eyebrow bone of ham again; Stretch into ham from the eyebrow bone of severing, bone is separated with meat, other half trunk bone is taken out; Then amputate on the ham mainly is the fiery claw position and the fiery heel position of bone; Ham is fixed, called in person from fire and sawed-offly extend with blade, the knife for boning meat that the point of a knife place opens on both sides cutting edge of a knife or a sword stretches into ham, and bone is separated with meat, takes out half trunk bone.

Claims

1, boning out method for ham is characterized in that comprising following operating procedure:

1., remove the fiery claw position and the fiery heel position of ham;

3., meat is cut rejecting eyebrow bone along the position at eyebrow bone place;

5., from removing the eyebrow epiphysis other half trunk bone is separated with meat, with other half trunk bone taking-up;

Wherein, step 1. must step 4. before, step 3. must be before 5., step 2. must step 4. with step 5. before.

2, boning out method for ham according to claim 1 is characterized in that 2. described step adopts wire that the trunk bone is laterally sawed-off from middle position.

3, boning out method for ham according to claim 2 is characterized in that described diameter wiry is 0.2-0.3mm.

4,, it is characterized in that 4., 5. described step adopts blade lengthening, point of a knife both sides to drive the cutter that cutting edge of a knife or a sword and point of a knife position curve the cutter shape and begin the trunk bone is separated with meat from trunk epiphysis portion according to claim 1 or 2 or 3 described boning out method for ham.