CN101032259A - Segmentation method of calf carcass - Google Patents
Segmentation method of calf carcass Download PDFInfo
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- CN101032259A CN101032259A CN 200710021435 CN200710021435A CN101032259A CN 101032259 A CN101032259 A CN 101032259A CN 200710021435 CN200710021435 CN 200710021435 CN 200710021435 A CN200710021435 A CN 200710021435A CN 101032259 A CN101032259 A CN 101032259A
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Abstract
The calf carcass splitting method includes the first cleaving the washed calf carcass into two complete half carcasses and the further separating veal and bone of different parts. The said calf carcass splitting method can maintain the excellent eating performance of veal.
Description
Technical field
The present invention relates to the method for slaughtering of a kind of animal of the power of losing one's life.
Background technology
A kind of calf is arranged; be to be feedstuff (can in cow's milk, add non-hormone, non-medication auxotype additive) with the fresh milk; adopt individual subfield method to raise, age in days 90 days with interior, heavily be no more than bull or cow that 150kg, hot trunk (after the spray Cleaning for High Capacity, the trunk of ripening at low temperature before handling) heavily are no more than 90kg before killing.
Because of its yellowish pink is white in color or is with baby pink slightly, so be called as " white veal ", its nutrient composition content and meat all show very excellent characteristic, are embodied in:
The first, on the nutritive peculiarity of food, belong to " three Senior Two are low " property beef, that is: high protein, high calcium, high zinc, low fat, low cholesterol.This food properties is fit to health needs, particularly the elderly, women and the children of any age stratum.
The second, on the meat characteristic, belong to delicate, workability beef.
The 3rd, on processing characteristics, be fit to the cooking and processing method of any way, wherein, if adopt non-immersion type baking culinary art processing or iron plate culinary art processing, with there is a strong possibility its unique local flavor of performance.
Calf carcass comprises all skeletal muscle and bone, also comprises gambrel, wrist joint, all cervical vertebras and tail bone.In order to keep the good consumption of beef, the method for slaughtering is element task in early stage.
Summary of the invention
The object of the invention is to invent a kind of dividing method that can keep the calf carcass of the good consumption of beef.
The present invention splits the trunk trunk after the spray Cleaning for High Capacity half back earlier and obtains half trunk.
The present invention is further cut apart each position bone, meat from half trunk again by forming half intact trunk earlier, to keep the good consumption of beef.
After making half trunk, just might further form each position characteristic kindred, the formation method of each characteristic kindred is:
From the lumbar vertebrae facies ventralis and the hipbone dorsal surface of half trunk muscle group integral body is peeled off, got little psoas, then, peel off degrease and adventitia, i.e. fillet from little psoas.
On half trunk, cut to humerus through arm triceps and arm biceps, get shank meat; Peel off shin bone and shank along knee joint, get hind leg meat.
On half trunk, the longissimus dorsi muscle from the 4th thoracic vertebrae to hipbone takes off, and is the logical ridge that picks a bone.
On half trunk, the from the 4th to the 13rd rib trailing edge is rejected cucullaris and back of the body serratus, at distance longissimus dorsi muscle 8cm place severing rib, takes off that to be band bone uncovered not easily seen, as keeping cucullaris and back of the body serratus, be the band bone have cover not easily seen; From between the 4th rib leading edge to the 10 ribs with vertical cut-out of backbone minor axis direction, rib is 8cm to the distance of longissimus dorsi muscle, takes off to be brain on the band bone, rejects rib and vertebra, is brain on the no bone, cuts away cucullaris again and carries on the back serratus, is brain on the no bone uncovered.
On half trunk, to recommending the vertebra leading edge, rib is that take off and is band bone ectoloph at the 8cm place to the distance of longissimus dorsi muscle, rejects bone, is no bone ectoloph from the 11st rib leading edge.
On half trunk, to four-head muscle group base portion, take off, be and recommend loin from end-grain cutting to lymphonodi coxales before the hip tubercle from the tensor fasciae latae muscle afterbody along natural meat seaming and cutting; Recommend the junction vertical cut to hip tubercle front end from waist, take off to abdomen meat veutro edge again, reject epimysium again, be loin.
On half trunk, cut off with the vertebra minor axis is vertical from the 4th thoracic vertebrae trailing edge, the knife edge disconnects rib along rib central authorities with the vertebra parallel direction, rejects bone and rib, rejecting ligamentaum nuchae and lymph node, ligament, is full neck; The 1st rib leading edge vestige minor axis is vertical disconnected from full neck upper edge, and obtaining the cephalic region position is preceding neck, and the residue position is the back neck; Cut off along short-axis direction from the 1st thoracic vertebrae leading edge, again from the 1st rib nearly 1/2 along and the major axis parallel direction, cephalad cuts off, reject ligamentaum nuchae and and lymph node, surperficial connective tissue, be the pure neck of band bone; Remove all bones and rib, ligamentaum nuchae, lymph node, be and take off the pure neck of bone.
On half trunk, downcut from the 4th rib leading edge to the 13 rib trailing edges, cut along the backbone direction at tang with apart from longissimus dorsi muscle 8cm place, reject latissimus dorsi, promptly get the short rib chop of full meat.
On half trunk, cut supraspinous muscle, be chunk; Cut in the ox that comprises latissimus dorsi, cucullaris, veutro serratus and infraspinous muscle, be down chunk; Take out along the seam naturally between knee circle and the stern meat, cut from heel string and gastrocnemius junction again, reject heel string again, promptly get the unpolished rice dragon.Along stitching separately naturally, promptly get rice dragon and millet dragon from the unpolished rice dragon; Take out along stitching naturally between Mi Long and the stern meat, reject knee cap, capsular ligament and connective tissue on every side, after musculus cutaneus is trembled in rejecting again, be knee circle meat; Meat behind taking-up the natural slit between Mi Long and knee circle meat, rejecting connective tissue, the femoral artery is stern meat.
The specific embodiment
Relevant noun:
Trunk: butcher the product that is obtained according to Chinese industry standard " high-quality beef System Assessment Method and standard ".
Hot trunk: the trunk after the spray Cleaning for High Capacity, before the ripening at low temperature processing.
Cold trunk: ripening at low temperature is handled the trunk more than 24 hours.
Half trunk: trunk is split the product that half back is obtained.
Triad: with half trunk along and the vertebra vertical direction respectively between the 6th～7 thoracic vertebrae, the 6th lumbar vertebrae and the 1st recommends intervertebral and cuts off the product that is then obtained, and is called " preceding triad ", " middle triad ", " back triad " respectively according to cephlad-caudal.
Mowing: cut away the unnecessary sarolemma that influences product appearance performance or product quality, the process of meat mincing.
Concrete segmentation procedure is: earlier the trunk trunk after the spray Cleaning for High Capacity is split half back and obtained half trunk, take off the kindred of different parts more respectively, form characteristic kindred:
1, from the lumbar vertebrae facies ventralis and the hipbone dorsal surface of half trunk muscle group integral body is peeled off, got little psoas, then, peel off degrease and adventitia, i.e. fillet from little psoas.
2, on half trunk, cut to humerus through arm triceps and arm biceps, get shank meat; Peel off shin bone and shank along knee joint, get hind leg meat.
4,, it is characterized in that on half trunk, the longissimus dorsi muscle from the 4th thoracic vertebrae to hipbone takes off, and is the logical ridge that picks a bone according to the dividing method of the described calf carcass of claim 1.
3, on half trunk, the from the 4th to the 13rd rib trailing edge is rejected cucullaris and back of the body serratus, at distance longissimus dorsi muscle 8cm place's severing rib, takes off to be and is with the bone uncovered not easily seen; Keep cucullaris and back of the body serratus, being the band bone has lid not easily seen;
4, between the 4th rib leading edge to the 10 ribs with vertical cut-out of backbone minor axis direction, rib is 8cm to the distance of longissimus dorsi muscle, takes off to be brain on the band bone, rejects rib and vertebra, is brain on the no bone, cuts away cucullaris again and carries on the back serratus, is brain on the no bone uncovered.
5, on half trunk, to recommending the vertebra leading edge, rib is that take off and is band bone ectoloph at the 8cm place to the distance of longissimus dorsi muscle, rejects bone, is no bone ectoloph from the 11st rib leading edge.
6, on half trunk, to four-head muscle group base portion, take off, be and recommend loin from end-grain cutting to lymphonodi coxales before the hip tubercle from the tensor fasciae latae muscle afterbody along natural meat seaming and cutting.
7, recommend the junction vertical cut to hip tubercle front end from waist, take off to abdomen meat veutro edge again, reject epimysium again, be loin.
8, on half trunk, cut off with the vertebra minor axis is vertical from the 4th thoracic vertebrae trailing edge, the knife edge disconnects rib along rib central authorities with the vertebra parallel direction, rejects bone and rib, rejecting ligamentaum nuchae and lymph node, ligament, is full neck.
9, the 1st rib leading edge vestige minor axis is vertical disconnected from full neck upper edge, and obtaining the cephalic region position is preceding neck, and the residue position is the back neck.
10, cut off along short-axis direction from the 1st thoracic vertebrae leading edge, again from the 1st rib nearly 1/2 along and the major axis parallel direction, cephalad cuts off, reject ligamentaum nuchae and and lymph node, surperficial connective tissue, be the pure neck of band bone.
11, remove all bones and rib, ligamentaum nuchae, lymph node, be and take off the pure neck of bone.
12, on half trunk, downcut from the 4th rib leading edge to the 13 rib trailing edges, cut along the backbone direction at tang with apart from longissimus dorsi muscle 8cm place, reject latissimus dorsi, promptly get the short rib chop of full meat.
13, on half trunk, cut supraspinous muscle, be chunk.
14, cut in the ox that comprises latissimus dorsi, cucullaris, veutro serratus and infraspinous muscle, be down chunk.
15, take out along the seam naturally between knee circle and the stern meat, cut from heel string and gastrocnemius junction again, reject heel string again, promptly get the unpolished rice dragon.
16, separate along stitching naturally from the unpolished rice dragon, promptly get rice dragon and millet dragon.
17, take out along the seam naturally between Mi Long and the stern meat, reject knee cap, capsular ligament and connective tissue on every side, be knee circle meat.
18, the meat that takes out the natural slit between Mi Long and knee circle meat is stern meat.
Claims (10)
1, a kind of dividing method of calf carcass is characterized in that earlier the trunk after the spray Cleaning for High Capacity being split half back obtains half trunk.
2, according to the dividing method of the described calf carcass of claim 1, it is characterized in that muscle group integral body being peeled off from the lumbar vertebrae facies ventralis and the hipbone dorsal surface of half trunk, get little psoas, then, peel off degrease and adventitia, i.e. fillet from little psoas.
3, according to the dividing method of the described calf carcass of claim 1, it is characterized in that on half trunk, cut to humerus through arm triceps and arm biceps, get shank meat; Peel off shin bone and shank along knee joint, get hind leg meat.
4,, it is characterized in that on half trunk, the longissimus dorsi muscle from the 4th thoracic vertebrae to hipbone takes off, and is the logical ridge that picks a bone according to the dividing method of the described calf carcass of claim 1.
5, according to the dividing method of the described calf carcass of claim 1, it is characterized in that on half trunk, the from the 4th to the 13rd rib trailing edge is rejected cucullaris and back of the body serratus, at distance longissimus dorsi muscle 8cm place's severing rib, taking off to be is with the bone uncovered not easily seen, as keep cucullaris and back of the body serratus, being the band bone has lid not easily seen; From between the 4th rib leading edge to the 10 ribs with vertical cut-out of backbone minor axis direction, rib is 8cm to the distance of longissimus dorsi muscle, takes off to be brain on the band bone, rejects rib and vertebra, is brain on the no bone, cuts away cucullaris again and carries on the back serratus, is brain on the no bone uncovered.
6,, it is characterized in that on half trunk to recommending the vertebra leading edge, rib is that take off and is band bone ectoloph at the 8cm place to the distance of longissimus dorsi muscle, rejects bone, is no bone ectoloph from the 11st rib leading edge according to the dividing method of the described calf carcass of claim 1.
7, according to the dividing method of the described calf carcass of claim 1, it is characterized in that on half trunk,, be and recommend loin to four-head muscle group base portion, take off from the tensor fasciae latae muscle afterbody along natural meat seaming and cutting from end-grain cutting to lymphonodi coxales before the hip tubercle; Recommend the junction vertical cut to hip tubercle front end from waist, take off to abdomen meat veutro edge again, reject epimysium again, be loin.
8, according to the dividing method of the described calf carcass of claim 1, it is characterized in that on half trunk, cut off with the vertebra minor axis is vertical from the 4th thoracic vertebrae trailing edge, the knife edge disconnects rib along rib central authorities with the vertebra parallel direction, reject bone and rib, rejecting ligamentaum nuchae and lymph node, ligament, be full neck; The 1st rib leading edge vestige minor axis is vertical disconnected from full neck upper edge, and obtaining the cephalic region position is preceding neck, and the residue position is the back neck; Cut off along short-axis direction from the 1st thoracic vertebrae leading edge, again from the 1st rib nearly 1/2 along and the major axis parallel direction, cephalad cuts off, reject ligamentaum nuchae and and lymph node, surperficial connective tissue, be the pure neck of band bone; Remove bone, rib, ligamentaum nuchae, lymph node, be and take off the pure neck of bone.
9, according to the dividing method of the described calf carcass of claim 1, it is characterized in that on half trunk, downcut from the 4th rib leading edge to the 13 rib trailing edges, cut along the backbone direction at tang with apart from longissimus dorsi muscle 8cm place, reject latissimus dorsi, promptly get the short rib chop of full meat.
10, according to the dividing method of the described calf carcass of claim 1, it is characterized in that on half trunk, cutting supraspinous muscle, be chunk; Cut the beef that comprises latissimus dorsi, cucullaris, veutro serratus and infraspinous muscle, be down chunk; Take out along the seam naturally between knee circle and the stern meat, cut from heel string and gastrocnemius junction again, reject heel string again, promptly get the unpolished rice dragon.Along stitching separately naturally, promptly get rice dragon and millet dragon from the unpolished rice dragon; Take out along the seam naturally between Mi Long and the stern meat, reject knee cap, capsular ligament and connective tissue on every side, be knee circle meat; The meat that takes out the natural slit between Mi Long and knee circle meat is stern meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200710021435 CN101032259A (en) | 2007-04-11 | 2007-04-11 | Segmentation method of calf carcass |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200710021435 CN101032259A (en) | 2007-04-11 | 2007-04-11 | Segmentation method of calf carcass |
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| CN101032259A true CN101032259A (en) | 2007-09-12 |
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| CN 200710021435 Pending CN101032259A (en) | 2007-04-11 | 2007-04-11 | Segmentation method of calf carcass |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113747794A (en) * | 2019-05-03 | 2021-12-03 | 马瑞奥肉品私人有限公司 | Method and device for processing a carcass part of a pig suspended from a carrier |
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2007
- 2007-04-11 CN CN 200710021435 patent/CN101032259A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113747794A (en) * | 2019-05-03 | 2021-12-03 | 马瑞奥肉品私人有限公司 | Method and device for processing a carcass part of a pig suspended from a carrier |
| US11388905B2 (en) | 2019-05-03 | 2022-07-19 | Marel Meat B.V. | Method and an apparatus for processing a half pig carcass part hanging from a carrier |
| CN113747794B (en) * | 2019-05-03 | 2023-09-01 | 马瑞奥肉品私人有限公司 | Method and device for processing half pig carcass parts suspended on a carrier |
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Open date: 20070912 |