RU1792620C - Method for mechanical boning of poultry carcasses - Google Patents

Abstract

Usage: in the poultry industry to obtain meat and bone fractions by mechanically separating meat from bone. SUMMARY OF THE INVENTION: treated poultry carcasses are subjected to three-stage grinding using tops, the diameters of the holes of the lattices of which are 2.2: 1.6: 1.0, while the diameter of the holes of the lattice in the last grinding stage is 10-12 mm. The resulting raw bone material is fractionated into meat mass and bone residue using centrifugal force.

Description

The invention relates to the poultry processing industry and can be used to produce meat and bone fractions by mechanical boning of Tyiuek birds.

The purpose of the invention is to improve the quality and yield of meat mass.

Known methods for the separation of meat tissue from bone are: physical, including the phase of destruction of the raw material with its subsequent fractionation, and chemical, including the destruction of raw materials by means of chemicals and subsequent separation of fractions.

The disadvantages of the methods are the low yield of the product with significant energy costs.

Closest to the proposed method is a mechanical deboning of carcasses. poultry by grinding m

raw materials followed by fractionation,

The disadvantages of the prototype are: low yield and insufficiently high quality of the resulting meat mass due to the significant ingress of bone inclusions into it, significant energy costs.

Treated poultry carcasses to be mechanically deboned are subjected to coarse grinding in the first stage of the process. Moreover, the ratio of the diameters of the openings of the gratings in the first and third grinding stages is 2.2: 1.0. This leads to partial detachment (separation) of the meat tissue from the bone. At the second stage of the process, finer grinding of raw materials is carried out (the ratio of the diameters of the openings of the grids in the second and third stages of grinding is 1.6: 1.0), which increases

h o y o u a

the degree of separation of meat from bones (up to 80-85%) not only due to finer grinding of raw materials, but also due to the friction of the particles against each other. At the third stage of the process, the raw materials are crushed in a spinning top with a grid diameter of 10-12 mm. At the same time, the greatest degree of exfoliation of muscle tissue from the bone is achieved while preserving the structure of the meat and its quality.

The three-stage grinding of the raw material results in sufficient preparation of the raw meat raw material for fractionation into the meat mass and bone residue.

Example 1. The method is as follows. Pre-processed poultry carcasses are pulverized, which is carried out in three stages using spinning tops. At the first stage, the carcasses are crushed on a top, the diameter of the opening of the lattice of which is 22 mm, at the second stage - 16 mm, at the third - 10 mm After that, the crushed raw meat is sent for fractionation to the meat mass and bone residue by centrifugation.

EXAMPLE 2 Pre-processed poultry carcasses are pulverized, which is carried out in three stages using spinning tops. At the first stage of the process, carcasses of the bird are crushed on a top, the diameter of the hole

It is 26 mm; in the second stage, 18 mm; in the third, 12 mm. Next, the raw meat is sent to a centrifuge to separate it into the meat mass and the bone residue. The ratio of the diameters of the openings of the gratings according to the grinding stages has a significant effect on improving the quality and yield of the meat mass. When the ratio is greater than 2.2: 1.6: 1.0, coarse grinding of the raw material occurs, which is characterized by a lower degree of exfoliation (separation) of the meat tissue from the bones. In addition, coarsely ground raw materials enter the third grinding stage, which leads to

5 its heating during grinding. This contributes to the partial denaturation and coagulation of meat proteins, which negatively affects the quality of the resulting meat mass, in particular, reduces its moisture-binding

0 ability. In addition, the heating of raw meat raw materials creates favorable conditions for the development of microorganisms, which reduces the quality and yield of meat mass. When the ratio of the diameters of the openings of the gratings is less than 2.2: 1.6: 1.0, finer grinding of the raw material occurs, accompanied by the appearance of small bone inclusions and a decrease in the degree of separation of meat from the bone. This leads to a decrease in the quality and yield of meat mass. Therefore, the ratio of the diameters of the openings of the gratings in the grinding stages 2.2: 1.6: 1.0 is optimal.

5

0

Claims (1)

SUMMARY OF THE INVENTION A method for mechanically deboning poultry carcasses, comprising preparing the raw material, crushing it on a top having lattices, and separating it into meat mass and bone residue using centrifugal force, characterized in that in order to improve the quality and yield of the product, grinding is carried out in three stages using spinning tops, the diameters of the openings of the gratings of which are 2.2: 1.6: 1, the diameter of the holes of the grates in the last grinding step being 10-12 mm.