Method for segmenting mutton based on custom

Abstract

The invention provides a method for segmenting mutton based on custom. The method comprises the following steps: S1, fixing a live sheep, slaughtering, bloodletting, peeling, removing heads and hoofs, removing internal organs, and cutting off tail fat to obtain a whole sheep carcass; s2, hanging the sheep carcass from the rear legs, and cutting off neck meat from the last cervical vertebra with bones and meat; s3, cutting the joint of the lower axilla of the anterior leg and breast meat to the shoulder blade, and cutting the whole anterior leg; the front legs are cut down and divided into scapular meat, forearm meat and foretendon meat according to natural joints with bones and meat; the method for segmenting mutton based on custom provided by the invention has the advantages that consumers can be correctly guided to scientifically and reasonably eat mutton according to personal requirements; meanwhile, traditional diet culture is excavated, reference is provided for rationalization, scientization, standardization and popularization of a modern mutton cutting technology, and the advantages of advocating obey of custom and balanced nutrition in the mutton eating process, expanding the mutton application and consumer market and improving the industrial efficiency are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of construction, and in particular to a method for cutting mutton based on custom. Background Art

[0002] Mutton is an indispensable and important part of modern diet. It is more and more popular among people because of its high protein, low fat, low cholesterol, rich nutrition, delicious and juicy taste. Its production and consumption are increasing year by year. Cut meat refers to the meat that is cut and packaged according to different parts of the sheep carcass. The nutritional value and use of cut meat from different parts are quite different. The volume and weight of the product are greatly reduced, which can effectively reduce the storage and transportation costs, and become the main processed product of mutton trade.

[0003] As the living standards of the Chinese people are gradually improving year by year, the dietary structure of the people is gradually changing. Not only has the demand for cuts of meat increased significantly, but higher requirements have been placed on the quality of the products and the way they are eaten. The demand for mutton products that are convenient to eat, high-quality, healthy and nutritious, and hygienic and safe is growing, and is gradually becoming the development trend of mutton consumption in my country.

[0004] In real life, most consumers do not have a scientific concept of mutton consumption. They have the habit of eating whatever mutton they can find, and have no clear concept of cuts and their nutrition and uses. There are scientific cuts of mutton carcasses at home and abroad, most of which focus on edible quality indicators such as mutton color, flavor, water retention, tenderness, etc., but there is no way to cut and produce mutton products based on the nutritional composition of different parts of mutton and consumption habits, which also restricts the mutton consumption market.

[0005] Therefore, it is necessary to provide a new method for cutting mutton based on custom to solve the above-mentioned technical problems. Summary of the invention

[0006] The technical problem solved by the present invention is to provide a method for cutting mutton based on customs, which can correctly guide consumers to eat mutton scientifically and reasonably according to their personal needs; at the same time, it can explore the traditional food culture, provide a reference for the rationalization, scientificization, standardization and promotion of modern mutton cutting technology, advocate the observance of customs and balanced nutrition in the process of eating mutton, expand the use of mutton and the consumer market, and improve the efficiency of the industry.

[0007] In order to solve the above technical problems, the method for cutting mutton based on customs provided by the present invention comprises the following steps: S1: The live sheep is slaughtered and bled, and then the whole sheep carcass is obtained by skinning, removing the head and hooves, removing the internal organs, and cutting off the tail fat; S2: Hang the sheep carcass from the hind legs and cut the neck meat from the last cervical vertebra with the bone and meat; S3: Cut from the junction of the armpit and breast meat of the front leg to the shoulder blade, and cut off the whole front leg; cut the front leg with bones and meat according to the natural joints and divide it into shoulder blade meat, forearm meat, and front tendon meat; the cutting method of the left and right front legs is the same; S4: Cut off the triangular breast meat from the junction of the lower end of the ribs and the breast cartilage, with the bone and meat; S5: Cut the ribs from the natural joint where the upper end of the ribs connect to the back and lumbar vertebrae, and cut off the whole piece of rib meat on both sides; S6: Cut the back loin meat from the junction of the last lumbar vertebra and the first sacral vertebra with the bone and flesh; S7: Cut the sacrum meat from the natural joint where the hip bone connects to the upper end of the hind arm bone; the cutting method for the left and right sacrum meat is the same; S8: Finally, cut off the posterior tendon meat from the connection between the lower end of the hind arm bone and the knee joint.

[0008] Preferably, in S1, healthy and disease-free live sheep are selected, and attention is paid to the safety and hygiene of the slaughtering process, and good bleeding is required to avoid contamination of the carcass during the slaughtering process.

[0009] Preferably, after the sheep are slaughtered, the head, hooves, raw hides, internal organs, and tail fat are separately classified and processed in a timely manner to avoid corruption and deterioration and environmental pollution.

[0010] Preferably, the carcass is divided according to the prescribed operating method to ensure the accuracy of the divided parts and the integrity of each piece of divided meat.

[0011] Preferably, the cut pieces of meat are packaged and refrigerated according to classification or directly provided to the cooking and consumption site.

[0012] Preferably, the slaughtering of live sheep and the cutting of carcasses are carried out in a fixed indoor location.

[0013] Compared with the related art, the method for cutting mutton based on customs provided by the present invention has the following beneficial effects: The invention provides a method for cutting mutton based on customs. According to the local mutton consumption customs and in combination with the dietary culture, a traditional method is adopted to cut the hot and fresh carcass, and the mutton is provided to different groups of people for consumption according to the taste and nutritional health needs. The method highlights the local mutton dietary culture and consumption customs, and explores the rationality and scientific nature of the dietary culture. The cutting method is easy to operate, and the production scale can be controlled according to the market demand. The method is suitable for cooking different dishes in mutton consumption places such as hotels, restaurants, restaurants, tourist attractions and families. At the same time, it can reflect the traditional dietary culture, enrich the custom concept, activate the mutton consumption market, and improve social benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 A schematic structural diagram of the components of a sheep carcass according to the method for cutting mutton based on custom provided by the present invention.

[0015] Numbers in the picture: 1. Neck meat, 2. Shoulder meat, 3. Forearm meat, 4. Back loin meat, 5. Rib meat, 6. Rump meat, 7. Shank meat, 8. Brisket meat. DETAILED DESCRIPTION

[0016] The present invention will be further described below in conjunction with the accompanying drawings and implementation modes.

[0017] Please refer to Figure 1 ,in, Figure 1 A schematic structural diagram of the components of a sheep carcass according to the method for cutting mutton based on custom provided by the present invention.

[0018] like Figure 1 As shown, the sheep carcass cuts of the present invention include: neck meat 1, shoulder meat 2, forearm meat 3, back loin meat 4, rib meat 5, rump meat 6, tendon meat 7, breast meat 8, etc.

[0019] Neck meat 1: The whole piece of neck meat cut from the first cervical vertebra to the last cervical vertebra is the neck meat. This part of meat has more lean meat and tendons on the surface of the cervical vertebra, which is difficult to remove the bones and the muscle is harder.

[0020] Shoulder meat 2: The upper part of the front leg, the shoulder meat is cut below the natural joint between the lower end of the shoulder blade and the upper end of the forearm bone, including the deltoid muscle on the shoulder blade and other exceptional bones and meat.

[0021] Forearm meat 3: A piece of meat from the middle of the front leg, obtained by cutting along the natural joint between the lower end of the shoulder blade and the upper end of the tendon meat, consisting of the forearm bone and attached muscles.

[0022] Back loin 4: The back loin is cut along the part between the first thoracic vertebra and the first sacral vertebra, including the back muscle, loin tenderloin and outer tenderloin. The muscles in this part are tender and the meat quality is the best.

[0023] Rib meat 5: The rib meat is the entire rib rack from the first rib to the thirteenth rib where the upper end is connected to the spine, and the lower end where the rib is connected to the sternum. It includes the entire rib meat.

[0024] Sacral meat 6: The large piece of meat cut from the joint between the upper end of the posterior arm and the upper end of the hip bone is the sacral meat, which includes the suprahip muscle, part of the gluteal muscle and surface fat.

[0025] Shank meat 7: There are 4 pieces of shank meat, including the front leg and hind leg parts. The front leg is cut from the ulna end and the bones are peeled off to get it. The hind leg is cut from the upper end of the knee joint to the Achilles tendon and the bones are peeled off to get it. The shank meat has compact muscles and more tendons.

[0026] Brisket meat 8: Cut along the connection between the lower end of the left and right ribs and the sternum and remove the triangular sternal cartilage to get the brisket meat, which includes the sternum, surface muscles and fat tissue.

[0027] The method for cutting mutton based on customs provided by the present invention comprises the following steps: S1: Live sheep are slaughtered and bled, and then the whole sheep carcass is obtained by skinning, removing the head and hooves, removing the internal organs, and cutting off the tail fat.

[0028] S2: Hang the sheep carcass from the hind legs and cut off the neck meat 1 from the last cervical vertebra with the bone and meat.

[0029] S3: Cut from the junction of the armpit and breast meat of the front leg to the shoulder blade, and cut off the whole front leg; cut the front leg with bones and meat according to the natural joints and divide it into shoulder blade meat 2, forearm meat 3, and front tendon meat 7; the cutting method of the left and right front legs is the same.

[0030] S4: Cut off the triangular breast meat 8 from the connection between the lower end of the ribs and the breast cartilage, with the bone and meat.

[0031] S5: Cut the ribs from the natural joint where the upper end of the ribs connect to the back and lumbar vertebrae, and cut off the whole piece of rib meat 5 on both sides.

[0032] S6: Cut off the back loin meat 4 with bones and flesh from the connection between the last lumbar vertebra and the first sacral vertebra.

[0033] S7: Cut off the sacral meat 6 from the natural joint where the hip bone and the upper end of the posterior arm bone are connected; the method of cutting the left and right sacral meat is the same.

[0034] S8: Finally, cut off the posterior tendon meat 7 from the connection between the lower end of the posterior arm bone and the knee joint.

[0035] When slaughtering live sheep and cutting mutton, you need to pay attention to the following: choose healthy and disease-free live sheep, pay attention to the safety and hygiene of the slaughtering process, bleed well, and avoid contamination of the carcass during the slaughtering process; after slaughter, the head, hooves, raw hides, organs, tail fat and other by-products must be classified and handled in time to avoid corruption and deterioration, and pollute the environment; the cutting of the carcass must be carried out according to the prescribed operating methods to ensure the accuracy of the cutting parts and the integrity of each piece of cut meat; during the cutting process, the minced meat, minced fat, minced bones, lymph, glands, body fluids, etc. that appear are collected and processed separately; the cut pieces of meat are packaged and refrigerated according to classification or directly provided to the cooking and consumption places; note that the slaughter of live sheep and the cutting of carcasses should be carried out in a fixed place indoors.

[0036] The present invention divides the hot fresh sheep carcass after slaughter into eight pieces of meat according to the eating custom, and the meat is used for different groups of people to eat; the neck meat is used for warming the body of lactating women, the shoulder meat is used for increasing the qi of distinguished leaders, the forearm meat is used for strengthening the body of strong men, the back waist meat is used for strengthening the body and health care of respected grandfathers, the rib meat is used for warming the body and beauty of respected grandmothers and ladies, the buttocks meat is used as a gift for distinguished guests, the tendon meat is used for nourishing young and mature men, and the breast meat is used for strengthening the spleen of energetic young people and children.

[0037] Compared with the related art, the method for cutting mutton based on customs provided by the present invention has the following beneficial effects: The invention provides a method for cutting mutton based on customs. According to the local mutton consumption customs and in combination with the dietary culture, a traditional method is adopted to cut the hot and fresh carcass, and the mutton is provided to different groups of people for consumption according to the taste and nutritional health needs. The method highlights the local mutton dietary culture and consumption customs, and explores the rationality and scientific nature of the dietary culture. The cutting method is easy to operate, and the production scale can be controlled according to the market demand. The method is suitable for cooking different dishes in mutton consumption places such as hotels, restaurants, restaurants, tourist attractions and families. At the same time, it can reflect the traditional dietary culture, enrich the custom concept, activate the mutton consumption market, and improve social benefits.

[0038] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A method for cutting mutton based on custom, characterized in that: The following steps are involved: S1: The live sheep is slaughtered and bled, and then the whole sheep carcass is obtained by skinning, removing the head and hooves, removing the internal organs, and cutting off the tail fat; S2: Hang the sheep carcass from the hind legs and cut the neck meat from the last cervical vertebra with the bone and meat; S3: Cut from the junction of the armpit and breast meat of the front leg to the shoulder blade, and cut off the whole front leg; cut the front leg with bones and meat according to the natural joints and divide it into shoulder blade meat, forearm meat, and front tendon meat; the cutting method of the left and right front legs is the same; S4: Cut off the triangular breast meat from the junction of the lower end of the ribs and the breast cartilage, with the bone and meat; S5: Cut the ribs from the natural joint where the upper end of the ribs connect to the back and lumbar vertebrae, and cut off the whole piece of rib meat on both sides; S6: Cut the back loin meat from the junction of the last lumbar vertebra and the first sacral vertebra with the bone and flesh; S7: Cut the sacrum meat from the natural joint where the hip bone connects to the upper end of the hind arm bone; the cutting method for the left and right sacrum meat is the same; S8: Finally, cut off the posterior tendon meat from the connection between the lower end of the hind arm bone and the knee joint.

2. The method for cutting mutton based on custom according to claim 1, characterized in that: In S1, healthy and disease-free live sheep are selected, and attention is paid to the safety and hygiene of the slaughtering process. The bleeding is done well to avoid contamination of the carcass during the slaughtering process.

3. The method for cutting mutton based on custom according to claim 1, characterized in that: After the sheep are slaughtered, the head, hooves, raw hides, internal organs and tail fat are sorted separately and processed in a timely manner to avoid corruption and environmental pollution.

4. The method for cutting mutton based on custom according to claim 1, characterized in that: The carcass is cut according to the prescribed operating procedures to ensure the accuracy of the cut parts and the integrity of each piece of meat.

5. The method for cutting mutton based on custom according to claim 1, characterized in that: The cut pieces of meat are packaged and refrigerated according to categories or directly provided to cooking and consumption places.

6. The method for cutting mutton based on custom according to claim 1, characterized in that: The slaughtering of live sheep and the cutting of carcasses are carried out in a fixed place indoors.

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