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Boning out method for ham

A technology for ham and carcass, which is applied to the processing field of finished ham, can solve the problems of small ham meat and air, loss of ham flavor and high peroxide value, and achieve the effect of long-term preservation

Inactive Publication Date: 2007-12-26
吴荣仁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a ham that can keep the original shape well, and there is no opening in the most important middle part of the ham, the contact surface between the ham meat and the air is small, which is conducive to better long-term preservation, and the flavor of the ham is not easy to lose. The ham deboning method solves the problems in the existing ham deboning method that the ham is steamed and then deboned, the flavor of the ham is seriously lost, the knife edge formed by bone extraction is long, and it is difficult to completely seal the knife edge. It is easy to be oxidized, and its peroxide value will be high, which seriously affects the taste and nutritional value of ham

Method used

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  • Boning out method for ham

Examples

Experimental program
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Effect test

Embodiment 1

[0018] Example 1: Fresh legs are received from raw materials → trimmed leg embryos → pickled → soaked legs → washed legs → dried legs → singeed → shaped → fermented → dried knives → fermented storage → shelf grading → turned over and rubbed oil, and finally The finished ham is made.

[0019] As shown in Figure 1, the finished ham is mainly composed of five parts: the fire claw 1, the fire heel 2, the middle part 3, the upper part 4 and the drip 5. For the convenience of consumers, before leaving the factory, the finished ham should be sawn off the fire claw part 1 and the fire heel part 2 of the ham, which are mainly bones; determine the position of the carcass 6 at the middle 3 part of the ham, and use a diameter of 0.2 A mm copper wire saw cuts the carcass 6 laterally from the middle position 61 of the carcass 6; cut the meat along the eyebrow bones with a knife, and remove the eyebrow bones 7 of the ham with a deboning knife; fix the ham and saw off from the fire heel Use a kni...

Embodiment 2

[0021] Example 2: First, determine the position of the carcass in the middle of the ham. A copper wire saw with a diameter of 0.3mm is used to cut the carcass transversely from the middle of the carcass; the fire claws and fires on the ham are mainly the bones. Heel part; use a knife to cut the meat along the eyebrow bone, and remove the eyebrow bone of the ham with a deboning knife; fix the ham and lengthen the cut from the fire heel with a knife blade, and the deboning knives on both sides of the knife tip penetrate into the ham , Separate the bones from the meat and take out half of the carcass; insert the ham from the cut eyebrow bones, separate the bones from the meat, and take out the other half of the carcass.

Embodiment 3

[0022] Example 3: First determine the position of the carcass located in the middle of the ham, and cut the carcass transversely from the middle of the carcass with a copper wire saw with a diameter of 0.25mm; then use a knife to cut the meat along the brow bone and deboning The eyebrow bones of the ham are removed with a knife; then the fire claws and fire heel parts of the ham, which are mainly bones, are sawn off; the ham is fixed, and the cutting edge is extended with a blade from the fire heel saw, and the deboning knives open on both sides of the knife tip to extend Insert the ham, separate the bones from the meat, and take out half of the carcass; extend the ham from the cut eyebrow bones, separate the bones from the meat, and take out the other half of the carcass.

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Abstract

The present invention relates to a processing method of finished product ham, in particular, it relates to a method for removing bone from finished product ham. Said method includes the following steps: removing trotter and heel from ham, defining the position of bone in the ham, then cutting the meat and removing the bone from the ham. Besides, said invention also provides the concrete requirements of above-mentioned every step.

Description

Technical field [0001] The invention relates to a method for processing finished ham, in particular to a method for removing bones from finished ham. Background technique [0002] The ham processing steps are roughly as follows: raw material receiving → trimming leg embryos → pickling → soaking legs → washing legs → drying legs → singeing → shaping → fermentation → drying knife → fermentation storage → falling shelf grading → turning over and rubbing oil → finished product package. The weight of the finished ham after the above-mentioned multiple processing steps is approximately 48% of the weight of the fresh leg, or even less. The ham is relatively hard at this time, and it is difficult to open the ham with ordinary household tools. In order to facilitate the use of consumers, ham manufacturers often take out the bones of the finished ham. In this way, it is easier for consumers to cut the ham and use it. [0003] Since the weight of ham is reduced by more than 50% after fermen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C17/04
Inventor 吴荣仁
Owner 吴荣仁
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