DE2064403A1 - Sinew removal - from deboned beef forequarters and pig meat for sausage meat - Google Patents

Abstract

Bone-free meat pieces are cut to 10-18 mm size and drawn in between two surfaces moving at the same speed and subjecting to increasing static pressure which causes hydraulic flow through one of the perforate surfaces, from which the components passing through are stripped and removed.

Description

Method for searing meat The invention relates to a method for machine cutting of tendons and meat. In the production of raw sausage what matters is that the muscle meat obtained by dehinging it with a high yield without the fiber structure being lost and a change in consistency he follows.

Tending to this day is still done by hand, is very wage-intensive and requires skill, experience and strength. Trying the edible protein ingredients separating from the collagen fibers after the 6ut is finely ground provides as a result of the warming occurring in the cutter despite the addition of ice, it is denatured Product, which is not for long-life sausage, but old of its pasty substance can be used for pastes, soups and possibly as an additive to boiled sausage.

The invention is based on the object of boned muscle meat Forequarter of beef, bellies, loosened pork legs and sections of To win pigs while maintaining the fiber structure and preserving the consistency.

This object is achieved according to the invention by a method which characterized in that the bone-free pieces of meat are cut in pieces of approx. 10 to 18 - 6 sizes are crushed and then between two each other with approximately the same Moving speed, converging surfaces are drawn in and at the same time subject to a growing static pressure verder, which a hydraulic Flow through one of the two surfaces, which is perforated, causes and the Passed components are stripped from the perforated surface and removed.

Muscle meat obtained in this way can be mixed or not mixed Send sausage meat obtained from raw meat for the production of long-life sausage.

The crushing process can, for. B. on a wolf with perforated disks between 10 and 15 mm hole diameter, the passage process with hole sizes from 3 to 5> m. It is not necessary to add ice.

Claims (1)

Claim Process for machine separating the muscle meat from the boned Front quarters of beef, of bellies, broken legs and sections of Pigs from the tendons and ligaments by Oruck passing, characterized in that, that the boneless pieces of meat are cut into pieces of approx. 10 to 18 mm in size crushed pasture, then nit between two surfaces moving at approximately the same speed and nerding each other and at the same time be subjected to a growing static pressure, which is a hydraulic Drainage through one of the two surfaces that is perforated, causes and the Passed constituents are stripped from the perforated surface and filtered off.