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A method for dividing mutton

A technology for mutton and muscle, which is applied in processing meat, meat processing equipment, slaughtering, etc. It can solve problems such as poor taste, poor color, and nutrient loss of segmented mutton, and achieve the effect of less water content reduction and less fat loss

Active Publication Date: 2021-06-01
INNER MONGOLIA AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the split mutton obtained under the conditions of the current mutton segmentation method often loses nutrients, has poor color and poor taste.
And in the prior art, research on segmentation technology of mutton is lacking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The dividing method of mutton comprises the following steps:

[0036] (1) take the processed sheep carcass, carry out deacidification treatment, obtain deacidified mutton;

[0037] (2) Segment the deacidified mutton obtained in step (1) at 0-9° C., trim and trim to obtain segmented mutton;

[0038]The division includes dividing sheep neck block, front stick, back stick, boneless front leg with meat, front shoulder net meat, scapular soft spine, quarter row, inch row, chest fork, thoracic vertebra, sacral vertebra, lumbar vertebra, rump meat , rear tendon, sheep tail and lamb belly; the division method of the sheep neck block is to start from the ring vertebrae, unload the 1-7 cervical vertebrae of the sheep neck along the bone seam at a time, until the cervical vertebrae, the scapula and the scapular ridge, take out the lymph , blood stains, keep the fat and chicken tissue, trim the sheep neck to a diameter of 7-12 cm, then pack it for quick freezing, cut it into 1.2-1...

Embodiment 2

[0050] The dividing method of mutton comprises the following steps:

[0051] (1) take the processed sheep carcass, carry out deacidification treatment, obtain deacidified mutton;

[0052] (2) Segment the sour-discharged mutton obtained in step (1) at 0-11° C., trim and trim to obtain segmented mutton;

[0053] The division includes dividing sheep neck block, front stick, back stick, boneless front leg with meat, front shoulder net meat, scapular soft spine, quarter row, inch row, chest fork, thoracic vertebra, sacral vertebra, lumbar vertebra, rump meat , rear tendon, sheep tail and lamb belly; the division method of the sheep neck block is to start from the ring vertebrae, unload the 1-7 cervical vertebrae of the sheep neck along the bone seam at a time, until the cervical vertebrae, the scapula and the scapular ridge, take out the lymph , blood stains, keep the fat and chicken tissue, trim the sheep neck to a diameter of 7-12 cm, then pack it for quick freezing, cut it into...

Embodiment 3

[0065] The dividing method of mutton comprises the following steps:

[0066] (1) take the processed sheep carcass, carry out deacidification treatment, obtain deacidified mutton;

[0067] (2) Segment the deacidified mutton obtained in step (1) at 2-5° C., trim and trim to obtain segmented mutton;

[0068] The division includes dividing sheep neck block, front stick, back stick, boneless front leg with meat, front shoulder net meat, scapular soft spine, quarter row, inch row, chest fork, thoracic vertebra, sacral vertebra, lumbar vertebra, rump meat , rear tendon, sheep tail and lamb belly; the division method of the sheep neck block is to start from the ring vertebrae, unload the 1-7 cervical vertebrae of the sheep neck along the bone seam at a time, until the cervical vertebrae, the scapula and the scapular ridge, take out the lymph , blood stains, keep the fat and chicken tissue, trim the sheep neck to a diameter of 7-12 cm, then pack it for quick freezing, cut it into 1.2-...

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PUM

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Abstract

The invention provides a method for dividing mutton. First, the mutton is subjected to deacidification treatment, and then the mutton subjected to deacidification treatment is scientifically divided according to different parts at 0-11°C, and the mutton is divided into neck pieces, Front Rod, Rear Rod, Boneless Front Leg with Meat, Front Shoulder Meat, Soft Ridge of Shoulder, Quarter Row, Inch Row, Chest Fork, Thoracic Rod, Sacral Rod, Lumbar Rod, Rump, Hind Tendon, Lamb Tail and Flank , the mutton is divided under the above conditions, the total number of surface colonies and the total number of E. coli in the mutton can be effectively controlled, and the volatile substances that can exert the flavor of the mutton are effectively retained; the loss of protein and fat in the mutton is small, and the mutton The moisture content decreases less. The method provided by the invention scientifically divides different parts of the mutton, which is beneficial to people's reasonable eating of different parts of the mutton and exerts the different tastes of the mutton of different parts.

Description

technical field [0001] The invention belongs to the field of livestock and poultry processing, and in particular relates to a method for dividing mutton. Background technique [0002] Mutton has high nutritional value and has many advantages. Mutton has high protein content and low fat content. Its protein content is higher than that of pork, its fat content is lower than that of pork, and its carcass has a thin fat layer. Mutton fat contains volatile fatty acids, which make it have a special flavor; mutton muscle fiber bundles are relatively tender, easy to cook and digest; mutton contains a variety of essential amino acids, rich in vitamins and trace elements such as calcium, phosphorus, and iron; mutton The content of cholesterol in meat is significantly lower than other meats. Due to the many advantages of mutton, more and more people now prefer mutton when choosing meat. However, the taste, color and nutritional value of different parts of mutton are different. The m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A22C17/00A23L13/10
Inventor 张保军王瑞军苏蕊刘志红王志英张燕军贺银凤李金泉
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY