CN103040005A - Method for boning and cooking boned meat - Google Patents
Method for boning and cooking boned meat Download PDFInfo
- Publication number
- CN103040005A CN103040005A CN2012105891446A CN201210589144A CN103040005A CN 103040005 A CN103040005 A CN 103040005A CN 2012105891446 A CN2012105891446 A CN 2012105891446A CN 201210589144 A CN201210589144 A CN 201210589144A CN 103040005 A CN103040005 A CN 103040005A
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- bone
- meat
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- kindred
- boned
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Abstract
The invention discloses a method for boning and cooking boned meat. The method particularly comprises the steps as follows: applying a low voltage to the two ends of a bone of the boned meat; separating the bone from the meat; enabling bone substance liquid to permeate out of the bone; directly overflowing the nutritional ingredients of the bone at a high temperature; and overflowing the ingredients inside and outside the bone at the high temperature. According to the method, the bone is separated from the meat; the processing energy of the bone is saved; the meat is processed to be highly seasoned; the method is suitable for processing various edible boned meat, can finish boning and forming of a meat body of the boned meat, and is suitable for processing and cooking various edible boned meat; the processing energy is saved; the processing time is shortened; bone substances are highly extracted; bone liquid and bone marrow are overflowed; and the method belongs to the field of food processing.
Description
Technical field
The invention discloses a kind of band kindred and take off the bone cooking method, the employing low-voltage is applied to the bone two ends with kindred, and kindred separates, and the sclerotin Liquid Penetrant out is applicable to various edible band kindred and processes who system, belongs to food processing field.
Background technology
Present band kindred shortening takes off bone, meat rots into mud kindred and the nutritional labeling in ligament bone membranous part position and the bone can not be overflowed, and long-time digestion bone is wasted a large amount of energy, the nutritional labeling of overflowing increases few, has no the research and the information dissemination that adopt direct electrical heating bone.
Summary of the invention
The invention discloses band kindred and take off the bone cooking method, specifically: the employing low-voltage is applied to the bone two ends with kindred, and kindred separates, and the sclerotin Liquid Penetrant out, the nutritional labeling that direct high temperature overflows bone, the inside and outside composition high temperature of bone overflows, and kindred separates, the bone energy savings of processing, meat processing, tasty dense, be applicable to the processing of various edible band kindred, and can finish with the human body integral body of kindred and take off bone shaping.
The present invention has following characteristics:
1. low-voltage is applied to the local of kindred bone or whole, and human body segmentation is punched to bone or penetrated bone.
2. hollow bone disconnects or punching or penetrate.
3. two ends, articular ligament position apply voltage.
4. band kindred is processed to be divided into and is boiled or bake.
The specific embodiment
Selection of electric apparatus:
1. safety isolating transformer power supply, voltage adjusting type or electric current adjusting type.
2. the wire overcoat polytetrafluoroethylene (PTFE) of two end electrodes.
3. electrode adopts the food-grade stainless steel material, is processed into various shapes, for example: the crocodile clip style; The elastic circlip style; Can insert the style of bone cavity.
4. also can be at vessel inner setting electrode tip, clamping bone two ends.
Electrical equipment selection principle is: apply adjustable voltage at the bone any two ends with kindred, as conducting medium, heating bone overflows the sclerotin nutritional labeling with bone, heating shortening meat.
The selection of vessel:
1. glassware or pottery, for example: can be at the vessel of microwave oven heating; The similar vessel of thermos-cooker.
2. the external muff of vessel prevents from scalding or electrical short-circuit.
The selection principle of vessel is: easy to operate, holding with kindred of processing is no more than 3/4 of vessel volume, and insulation is high temperature resistant.
Preliminary treatment with kindred:
1. after cleaning according to conventional method and processing, be immersed in 60 ℃ the seasoned liquid 120min.
2. expose bone or whole with kindred disjunction processing and apply the bone ends that voltage all will be reserved the two end electrodes contact.
3. take off the band kindred of bone without global shape, along bone length, scratch meat and expose the bone of scratching the position.
4. hollow bone disconnects or eyelet is opened in segmentation, for example: adopt electrician's drill at the bone position of exposing, processing open-work or half open-work.
Pretreated principle is, clear blood smell and booty with kindred, soaks tasty, for applying voltage and overflowing sclerotin liquid and do eyelet and the end that reserves processing.
Processing method with kindred:
1. liquid will soak band kindred comprehensively.
2. liquid adds spices and is adjusted to material, and the addition of edible salt is that the 2-5g scope increases the immersion liquid conductance at 1000g band kindred.
3. electrode is connected on bone two ends or two different positions, and the bone length between the electrode is longer, and the voltage that applies is higher, and voltage is adjusted in 24-48 volt scope.
4. open processing.
The method of boiling:
Electrode is applied to the bone any two ends with kindred, and energising is adjusted, and is as the criterion to the visible febrile state of bone.
The method of baking:
Boil to 30min, can stopped heating, vacate liquid, continue energising, it is ripe tender to be heated to meat.
Take off the method for bone:
Integral body is taken off bone:
Adopt sheet metal, for example: stainless steel substrates, come in and go out between the kindred, isolate bone along the bone wall.
Decompose meat and take off bone:
Add man-hour, along the bone length direction, scratch above edge of a knife of meat, the edge of a knife degree of depth is to bone surface, and processing is ripe, and kindred separates, and manually separates the articular ligament position.
Implement beneficial effect of the present invention:
1. save manufactured energy consumption, shorten process time.
2. highly extract the sclerotin composition, overflow bone liquid, marrow.
3. improve periosteum nutritional labeling spill-out.
4. enjoy the delicious mouthfeel of people of bone articular ligament.
5. improve meat taste infiltration Chengdu, interior exosmosis, the uniformity of meat taste improves.
6. adjust voltage or electric current, be applicable to the processing of various edible band kindred.
7. apply the maturity height, the industrialization high efficiency.
The present invention can utilize existing vessel to open repacking, also can series make special equipment.
The method of the present invention's processing is applied in the meat products processing in jam product processing large-scale dining room alive, and energy-saving effect is remarkable.
Claims (3)
1. band kindred takes off the bone cooking method, and it is characterized in that: low-voltage is applied to the bone two ends with kindred, comprises boiling and bake two kinds of processing shortening processes.
2. described band kindred takes off the bone cooking method according to claim 1, it is characterized in that: low-voltage is applied to the local of kindred bone or whole, and human body segmentation is punched to bone or penetrated bone.
3. described band kindred takes off the bone cooking method according to claim 1, it is characterized in that: two ends, articular ligament position apply voltage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105891446A CN103040005A (en) | 2012-12-31 | 2012-12-31 | Method for boning and cooking boned meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105891446A CN103040005A (en) | 2012-12-31 | 2012-12-31 | Method for boning and cooking boned meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103040005A true CN103040005A (en) | 2013-04-17 |
Family
ID=48053050
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105891446A Pending CN103040005A (en) | 2012-12-31 | 2012-12-31 | Method for boning and cooking boned meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103040005A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI720393B (en) * | 2017-12-25 | 2021-03-01 | 日商前川製作所股份有限公司 | Flesh-in-the-cut line marking device and bone-in-cut line marking method |
| CN114259032A (en) * | 2021-12-20 | 2022-04-01 | 湖南农业大学 | High-efficiency preparation method of prefabricated flavor-conditioning sheep bone concentrated soup-stock |
-
2012
- 2012-12-31 CN CN2012105891446A patent/CN103040005A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI720393B (en) * | 2017-12-25 | 2021-03-01 | 日商前川製作所股份有限公司 | Flesh-in-the-cut line marking device and bone-in-cut line marking method |
| CN114259032A (en) * | 2021-12-20 | 2022-04-01 | 湖南农业大学 | High-efficiency preparation method of prefabricated flavor-conditioning sheep bone concentrated soup-stock |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130417 |