WO2014056220A1

WO2014056220A1 - Method for boning and cooking boned meat

Info

Publication number: WO2014056220A1
Application number: PCT/CN2012/082913
Authority: WO
Inventors: 臧筑华; 李济云; 臧今楠; 于军; 孙玉军; 曹福虹; 张洪生; 郑敏; 魏德立; 杨永安; 姚凯; 李文锋; 杨奎
Original assignee: 天津泰达酒店有限公司; 天津基石科技服务有限公司; 天津滨海管理科学研究院
Priority date: 2012-10-13
Filing date: 2012-10-14
Publication date: 2014-04-17

Abstract

Disclosed is a method for boning and cooking boned meat, which comprises: applying a low voltage across 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 nutritional ingredients of the bone at a high temperature; and overflowing the ingredients inside and outside the bone at the high temperature, so as to be strongly tasty. The method can finish whole 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 substance ingredients are highly extracted; bone liquid and bone marrow are overflowed.

Description

Specification for bone and bone decoupling method

The invention discloses a method for deboning the bones with bones, which is applied to the ends of the bones with flesh by using a low voltage, the flesh and the meat are separated, and the bone liquid is infiltrated, and is suitable for processing various edible flesh meats, belonging to food processing. field.

Background technique

Nowadays, the bones are cooked and boneless, and the meat is rotten into mud and bone. The nutrients in the periosteum and bone of the ligament cannot be spilled. The bones are digested for a long time, a lot of energy is wasted, and the nutrients that overflow are not increased much. Direct electric heating of bone research and information reports.

Summary of the invention

The invention discloses a method for deboning meat with bones, in particular: applying low voltage to the ends of bones with flesh, separation of flesh and bone, permeation of bone liquid, direct high temperature overflowing nutrients of bones, high temperature inside and outside bones Spilling, separation of flesh and blood, processed bones save energy, meat processing, strong taste, suitable for processing all kinds of edible flesh and bone, and can complete the whole bone removal of flesh.

The invention has the following features:

1. A low voltage is applied to the local or whole root of the bone with the bone, and the body is perforated to the bone or penetrate the bone.

2. The hollow bone is broken or perforated or penetrated.

3. Apply voltage to both ends of the joint ligament.

4. The meat processing is divided into cooked or cooked.

detailed description

Electrical options:

1. Safety isolation transformer power supply, voltage adjustment type or current adjustment type.

2. The conductors of the electrodes at both ends are covered with Teflon.

3. The electrodes are made of food grade stainless steel and are processed into various shapes, such as: alligator clip style; elastic snap pattern; the pattern that can be inserted into the bone cavity.

4. The electrode ends can also be set inside the vessel to hold the ends of the bone.

The principle of electrical selection is: Apply an adjustable voltage to any end of the bone with bone, with the bone as the conductive Medium, heat the bones, spill the bone nutrients, heat the cooked meat.

Choice of utensils:

1. Glassware or ceramic ware, for example: utensils that can be heated in a microwave oven; similar vessels in a simmering pot.

2. External insulation sleeve for the ware to prevent burns or short circuit of electrical appliances.

The selection principle of the vessel is: easy to operate, the processed bone meat can accommodate no more than 3/4 of the volume of the vessel, insulation, and high temperature resistance.

Pretreatment with flesh:

1. After washing and treating according to the traditional method, immerse in a seasoning liquid at 60 ° C for 120 min.

2. The bones are cut to expose the bones or the entire applied voltage is required to leave the ends of the bones in contact with the electrodes at both ends.

3. Without the overall shape of the bones removed from the bones, along the length of the bone, cut the flesh and expose the bones of the cut.

4. Hollow bones, open or segment open the eyelet, for example: Use an electric drill to drill through holes or semi-perforated holes in the exposed bone.

The principle of pretreatment is to clearly understand the bloody odor and sputum of the flesh, to soak the odor, and to make holes and ends for the application of voltage and spilled bone liquid.

Processing method with flesh:

1. The liquid should be fully soaked with flesh.

2. The liquid is added with spices and adjusted to the material. The edible salt is added in the range of lOOOOg with flesh, 2-5g, and the conductivity of the soaking liquid is increased.

3. The electrodes are connected to the ends of the bone or to two different parts. The longer the length of the bone between the electrodes, the higher the applied voltage and the voltage is adjusted within the range of 24-48 volts.

4. Open processing.

Method of cooking:

The electrodes are applied to either end of the bone with the flesh and the power is adjusted until the visible heat of the bone is correct. Method of baking:

After boiling for 30 minutes, you can stop heating, empty the liquid, continue to energize, and heat until the meat is tender. Deboning method: Overall bone removal:

Use metal foil, such as: stainless steel sheet, between the flesh and the bone, separate the bone along the bone wall. Decompose fleshy bones:

During processing, along the length of the bone, more than one edge of the meat is cut, the depth of the knife edge is up to the surface of the bone, the processing is mature, the flesh is separated, and the joint ligament is manually separated.

Advantageous effects of implementing the present invention:

1. Save processing energy consumption and shorten processing time.

2. Highly extract bone components, spilling bone fluid and bone marrow.

3- Increase the amount of nutrient overflow in the periosteum.

4. Enjoy the delicious taste of people with bone and joint ligaments.

5. Improve the taste of meat into Chengdu, internal and external penetration, and the consistency of meat taste.

6. Adjust the voltage or current, suitable for the processing of various edible meats.

7. The application and application have high maturity and high industrialization benefits.

The invention can be modified by using existing vessels, or can be specially manufactured by series.

The method of the invention is applied to the processing of sauce products and the processing of meat products in large canteens, and the energy saving effect is remarkable.

Claims

Claim

1. A method for deboning a bone with meat, characterized in that: a low voltage is applied to the ends of the bones of the flesh, including cooking and roasting.

The method according to claim 1, wherein the low voltage is applied to a part or the whole of the bone of the bone, and the body is perforated to the bone or penetrates the bone.

The method according to claim 1, wherein a pressure is applied to both ends of the joint ligament.