SU441909A1 - The method of separating the remains of meat from boneless bone and obtaining a meat emulsion for sausage production - Google Patents

Description

one

The invention relates to the processing of meat.

There is a known method of separating the remains of meat from bone off and obtaining meat stimulation for sausage production by treating the raw material with water and table salt in a rotating drum.

However, this method does not provide a high content of fat and protein j3 of the emulsion.

In order to increase the fat and protein in the elusion in the proposed method, the processing of the raw material is carried out in two stages, the first of which is carried out with the addition of 20% water to the weight of the raw material for 60-120 minutes, and the second with the rest of the water 30 min.

In this case, the source components are fed to the drum in the amount of 30-50 from its capacity.

The proposed method is carried out in the following manner.

j In Shch1lin.tsriches22 drum with a diameter of, for example, 1.5-2 m, on the inner surface of which is fixed longitudinally located plates, load the component in the amount of 30-50 from its capacity; boneless, for example, a cheek, a GRU billet, lumbar vertebrae and a sacral bone, food salt, grinding, No. 2, mainly 4, and 20.6% of the weight of the raw material.

Bone clearing of the bone is performed in a rotating demo drum at a speed of 15–20 rpm for approximately 120 minutes.

Then, 70JI of water by weight of the raw material is added to the drum, and processed for another 30 minutes.

In the course of processing, salt dissolution, formation of brine, dissolution of water and salt-soluble f.iHCa proteins, separation of pieces of meat with mutual abrasion of bone and bone and plates at one 441909 occurs.

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temporary bosletii saline year in the infestation of mate with

solution. Obvylenna bone poste-collapsed kos-ga. .

Penno free of residues from the treatment of dense ssnoypritmitmit M PTROT YATSH

mass, which is then squeezed in a 5PRSchMEG SHOBKKGShSh

® 3at in% 1; free drumI. The method of separation of residues

water and nrivose are bonded from boneless bone and its flT is rotated to wash out the shs emulsion for the sausage residues of the salt solution during production by processing the R & D min-raw material with water and boiling

Wash water is poured into the canal, with an ool in a rotating drum, and cleaned of residues of meat, in that the bone is removed from the drum and tapoav, in order to increase protein and fat in a fatal blistering use; 5, Egglsii processing initial

The resulting weight is used in two stats, marinated sausages and concreta. lead from add-ons instead of gov.tsish first sor- water to the weight of the raw material in the flow or semi-ordinary Gzh.rnoy squeezing, 60-120 min, and the second - with the addition of Id w liwij-flwii / n 20

The proposed method increases 30 minutes. „„ „T„ “

greed out dry residue composition-2. The method according to p. I, about t and h ala 14-ta. excludes uvar and poi u and the fact that the initial tesh of beige bone substances, as well as components, is fed into the drum in the skin, the productivity of a tru-2 and 30-VD of its capacitance increases.