Same-Batch Meat By-Product Brine Injection for Higher Yield
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Solution Overview
Problem
The meat processing industry faces inefficiencies in utilizing high-quality edible by-products, which are often discarded due to incomplete separation from inedible components, leading to resource wastage and limited raw material availability for human consumption.
Innovation Solution
A method involving the separation of edible by-products from inedible components, producing a by-product brine by comminuting these by-products with water and stabilizers, and injecting this brine into the principal products to enhance their quality and yield.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If methods are used to remove principal components from removal components to maximize yield, then the proportion of principal products increases, but high-quality edible by-products are discarded and processed into animal feed
Solution Approach 1:
The invention recovers edible by-products that would otherwise be discarded from removal components. The system separates these by-products and processes them into by-product brine, which is then injected back into principal products, thereby recovering valuable meat components that would have been wasted.
Solution Approach 2:
The invention changes the physical and chemical parameters of by-products through comminution (size reduction) and brine formation. By transforming the by-products into a liquid brine form with specific concentration and composition, the system enables effective reintegration into principal products.
2Productivity
If the focus is on maximizing yield from principal products, then processing efficiency improves, but resource wastage occurs due to incomplete separation of edible by-products
Solution Approach 1:
The invention implements a feedback loop where by-products recovered from removal components are processed and returned to the principal product stream via brine injection. This closed-loop system ensures that valuable resources are not lost but循环利用 (recycled) back into the product.
Solution Approach 2:
The by-product brine serves multiple functions: it replenishes meat content in principal products, improves product quality and appearance, and prevents resource wastage. The same brine injection mechanism addresses multiple objectives simultaneously.
3Quantity of substance
If additives such as water, fats, or proteins are used to increase weight and nutrient content of principal products, then product quality improves, but the source of these additives is not from the same batch
Solution Approach 1:
The invention applies local quality by using by-products from the specific batch being processed. Each batch's unique characteristics are preserved and reused in its corresponding principal products, ensuring local consistency and traceability rather than mixing materials from different batches.
Solution Approach 2:
The system is self-sufficient by using by-products generated from the same batch to enhance the principal products. The process recycles its own waste materials, eliminating the need to import additives from external sources and ensuring batch integrity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method increases the utilization of high-quality meat components, enhancing the quality and appearance of the final products while ensuring efficient resource use and compliance with food regulations.
Implementation Method 1
producing a by-product brine from the by-products by comminuting the by-products and mixing same with water
Implementation Method 2
mixing same with water, stabiliser, optionally sodium chloride and optionally other components
Implementation Method 3
injecting a defined quantity of the by-product brine produced in step d) into the principal products
Data Source
AI summary
A method is used in the production of principal products conveyed in plurality along a processing line, consisting of fish, poultry or other meat which contains, in addition to the principal products to be obtained, inedible components to be removed (removal components) and also contains edible by-products remaining on said removal components. The edible by-products remain on the removal components after removal. The method includes: loading a separating device with a batch of fish, poultry or other meat; separating the principal products of this batch from the removal components, comprising by-products, of said batch; separating the by-products from the removal components; producing a by-product brine from the by-products by comminuting the by-products and mixing with water and stabiliser; and injecting a defined quantity of the by-product brine into the principal products, wherein principal products and the by-products contained in the by-product brine come from the same batch.