CN112889892A

CN112889892A - Meat slitting method

Info

Publication number: CN112889892A
Application number: CN202110182922.9A
Authority: CN
Inventors: 李烈会; 吴佳豫; 唐国锐
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-02-09
Filing date: 2021-02-09
Publication date: 2021-06-04

Abstract

The invention provides a meat slitting method, which relates to the technical field of meat product processing and solves the problem that meat products cannot be effectively classified, and the method adopts raw meat with skin and hair to slit, wherein all areas of the surface of the meat part of the raw meat with skin and hair are kept with native characteristic skins, all or part of native characteristic hairs are kept on the characteristic skins of the surface of the meat part of the raw meat with skin and hair, and one or more rough-division slitting areas are divided on the raw meat with skin and hair; cutting the raw meat with skin and hair to remove part of characteristic skin, reserving at least one primary characteristic reserving skin in each rough dividing and cutting area to obtain raw meat with less skin and hair, cutting the raw meat with less skin and hair along the boundary of the rough dividing and cutting area to obtain rough divided meat with skin and hair with preset size and shape. The invention ensures that the cut meat has the effect of self-identification type in the presence of common consumers.

Description

Meat slitting method

Technical Field

The invention relates to the technical field of meat product processing, in particular to a meat slitting method.

Background

Some meat can be sliced or diced for sale after being processed, for some meat, such as meat with rich nutrition, healthy use and higher sale price like black pork, yak meat and the like, and consumers can hardly distinguish whether the meat is sold or not according to the characteristics of the shape, color, texture and taste of the diced or sliced processed meat without seeing the slaughtering.

Therefore, how to simply and intuitively self-identify the type of the processed meat in front of common consumers is a problem to be solved urgently.

Disclosure of Invention

The invention aims to design a meat cutting method, so that the cut meat has the effect of self-authenticating the type of the meat in front of common consumers.

The invention is realized by the following technical scheme:

a meat slitting method adopts raw meat with skin and hair for slitting, the whole area of the surface of the meat part of the raw meat with skin and hair is reserved with native characteristic skin, and the characteristic skin of the surface of the meat part of the raw meat with skin and hair is reserved with all or part of native characteristic hair, and the method comprises the following steps:

step S1: dividing rough-dividing and slitting areas, and dividing one or more rough-dividing and slitting areas on the raw meat with the fur;

step S2: cutting off partial fur, cutting off partial characteristic fur on the raw meat with fur, and reserving at least one primary characteristic reserved fur in each rough dividing and cutting area to obtain raw meat with less fur;

step S3: rough dividing, namely cutting the rough-divided meat with the skin fur with a preset size and shape on the raw meat with less skin fur along the boundary of the rough-divided and divided area.

When the method is adopted, part of native characteristic skin and characteristic hair can be reserved on meat, and the removed skin and hair can be used for other purposes. Therefore, the raw meat product with the primary characteristic retention skin can be obtained, the primary characteristic retention skin is provided with the primary characteristic hair, the type of the meat can be simply and visually self-certified, the consumer can see the meat sold at a glance when selling the meat, and the consumer can clearly know that the meat sold is not counterfeit, so that the method is favorable for improving the purchasing confidence of the consumer, and the consumer has the desire to purchase the meat to promote consumption.

In order to further realize the invention, the raw meat with skin and hair is the carcass with skin and hair which is not peeled after the slaughtering of the meat animal.

In order to further realize the invention, the raw meat with skin and hair is a skin and hair dyad which is not peeled after the slaughtering of the meat animal.

In order to further realize the invention, the fur-bearing coarse meat is the fur-bearing meat which is formed by connecting a single part or a plurality of parts on the fur-bearing bipartite body.

In order to further better realize the invention, on the raw meat with less skin and hair, each rough-dividing and cutting area is provided with a plurality of primary characteristic retention skins, the primary characteristic retention skins in each rough-dividing and cutting area are discontinuous, and the primary characteristic retention skins between adjacent rough-dividing and cutting areas are not continuous.

In order to further realize the invention, on the raw meat with less fur, each rough-dividing and cutting area is provided with a primary characteristic retention skin, and the primary characteristic retention skins between adjacent rough-dividing and cutting areas are sequentially continuous.

In order to further realize the invention, the meat with the fur is roughly divided into meat with bones or bone is removed.

In order to further realize the invention, the method also comprises the following steps:

step S4: dividing the rough-divided meat with the fur into a plurality of subdivided and divided areas, wherein each subdivided and divided area has one part of the primary characteristic reserved skin;

step S5: and finely dividing, namely cutting a plurality of skin-carrying capillary meat with preset size and shape on the skin-carrying rough meat along the boundary of the finely divided and divided area, wherein the characteristic skin reserved by the skin-carrying capillary meat is a secondary characteristic reserved skin.

Further to the invention, in each of the skinned meat wicks, the secondary feature-retaining skin occupies only a portion of the surface of the fleshy portion of the meat.

Further to better practice of the invention, the skinned meat is in the form of a loaf or a chunk or a slice.

The invention has the following advantages and beneficial effects:

in the present invention, the characteristic skin and characteristic hair partially native to the meat can be retained, and the removed skin and hair can be used for other purposes. Therefore, the raw meat product with the primary characteristic retention skin can be obtained, the primary characteristic retention skin is provided with the primary characteristic hair, the type of the meat can be simply and visually self-certified, the consumer can see the meat sold at a glance when selling the meat, and the consumer can clearly know that the meat sold is not counterfeit, so that the method is favorable for improving the purchasing confidence of the consumer, and the consumer has the desire to purchase the meat to promote consumption.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is a schematic view of a rough-split cut region layout of a low-coat raw meat;

FIG. 2 is a schematic view of a layout of a finely divided and cut region of rough-divided meat with fur;

FIG. 3 is a schematic illustration of a skinned wicking meat;

labeled as:

1. raw meat with less fur; 2. roughly dividing a slitting area; 3. primary feature retention skins; 4. roughly separating meat with fur; 5. subdividing the slitting areas; 6. carrying out capillary meat separation with skin; 7. secondary feature retention skin.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.

In the description of the present invention, it is to be noted that, unless otherwise specified, "a plurality" means two or more; the terms "upper", "lower", "left", "right", "inner", "outer", "front", "rear", "head", "tail", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are only for convenience in describing and simplifying the description, and do not indicate or imply that the device or element referred to must have a particular orientation, be constructed in a particular orientation, and be operated, and thus, should not be construed as limiting the invention. Furthermore, the terms "first," "second," "third," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

In the description of the present invention, it should also be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; may be directly connected or indirectly connected through an intermediate. The specific meaning of the above terms in the present invention can be understood as appropriate to those of ordinary skill in the art.

Example (b):

a method for cutting meat, so that the cut meat has the effect of self-identification type in the presence of ordinary consumers, as shown in figure 1, figure 2 and figure 3, the method is specially configured as follows:

the meat slitting method adopts raw meat with skin and hair to slit, all areas of the surface of the meat part of the raw meat with skin and hair are reserved with primary characteristic skins, all or part of primary characteristic hairs are reserved on the characteristic skins of the surface of the meat part of the raw meat with skin and hair, the meat slitting method is especially used for yak meat and black pork, and can also be used for other articles of animals, and the meat slitting method comprises the following steps:

step S1: dividing the rough-divided partial regions into one or more rough-divided partial regions 2 on the raw meat with fur, the boundaries of the rough-divided partial regions 2 being indicated by broken lines in the drawing. The raw meat with skin and hair is a skin and hair carcass which is not peeled after a meat animal is slaughtered, and is divided into two halves to form a skin and hair dyad.

Step S2: cutting off partial fur, cutting off partial characteristic fur on the raw meat with fur, and reserving at least one primary characteristic reserved leather 3 in each rough dividing and cutting area 2 to obtain the raw meat 1 with less fur.

On the raw meat 1 with less fur, a plurality of primary characteristic retaining skins 3 are arranged in each rough-dividing and cutting area 2, the primary characteristic retaining skins 3 in each rough-dividing and cutting area 2 are discontinuous, and the primary characteristic retaining skins 3 between adjacent rough-dividing and cutting areas 2 are not continuous with each other. Or, on the raw meat 1 with less fur, each rough-dividing and cutting area 2 is provided with a primary characteristic retaining skin 3, and the primary characteristic retaining skins 3 between the adjacent rough-dividing and cutting areas 2 are sequentially continuous. The latter form of characteristic skin excision allows to obtain a more complete coat for his purpose, but this makes planning the layout of the characteristic-retaining skin 3 more difficult and cannot be flexibly adjusted to the actual situation.

Step S3: rough cutting, cutting rough meat 4 with fur with preset size and shape on the raw meat 1 with less fur along the boundary of the rough cutting area 2. The fur-bearing meat is meat with fur from a single part or a plurality of parts on the fur-bearing bipartite body, for example, the fur-bearing meat 4 can be meat with fur from a shoulder or external spine part, and can also be meat with fur from a shoulder part, and a brain part and an eye part connected with the shoulder part. The coarse meat with skin hair 4 can be bone-in meat or bone-removed meat after bone removal by bone removal process according to the situation.

Step S4: dividing the rough-divided meat 4 with skin into a plurality of subdivided divided areas 5, wherein the boundaries of the subdivided areas 5 are shown by dotted lines in the drawing, each subdivided area 5 is provided with a part of the primary characteristic retention skin 3, and the subdivided areas 5 divide the capillary-divided meat 6 with skin to be divided into strip-shaped meat, block-shaped meat or sheet-shaped meat according to the situation.

Step S5: subdividing, namely cutting a plurality of skin-covered capillary meat-separating meats 6 with preset sizes and shapes on the skin-covered coarse meat-separating meats 4 along the boundary of the subdivided and cut region 5, wherein the characteristic skins retained by the skin-covered capillary meat-separating meats 6 are secondary characteristic retaining skins 7, and in each skin-covered capillary meat-separating meat 6, the secondary characteristic retaining skins 7 only occupy a part of the surface of the meat part.

With this method, although the cutting of a portion of the fur destroys the integrity of the fur obtained from the meat animal, a portion of the native characteristic skin and characteristic hair remains on the meat, and the removed fur is used for other purposes. Therefore, the raw meat product with the primary characteristic retention skin 3 can be obtained, the primary characteristic retention skin 3 is provided with the primary characteristic hair, the type of the meat can be simply and visually self-certified, the consumer can see the meat sold at a glance when selling the meat, and the consumer can clearly know that the meat sold is not counterfeit, so that the method is favorable for improving the purchasing confidence of the consumer, and the consumer has the desire to purchase the meat to promote consumption.

It should be noted that, in the conventional meat splitting, meat animals may be peeled off as a whole after slaughtering, and there may be a very small amount of unprocessed clean characteristic skin or characteristic hair left at the edge of the peeled carcass or at the edge of the head, tail and limbs, which belongs to a behavior of unintentionally retaining characteristic skin or hair for the purpose of peeling off the whole, and does not belong to a behavior of intentionally and actively retaining characteristic skin and characteristic hair in the splitting process, and the residual characteristic skin and characteristic hair under such a behavior has no possibility of being applied to rough splitting and fine splitting.

The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention.

Claims

1. A meat slitting method is characterized in that slitting is performed by adopting raw meat with skin and hair, all areas of the surface of the meat part of the raw meat with skin and hair are reserved with native characteristic skins, and all or part of native characteristic hairs are reserved on the characteristic skins of the surface of the meat part of the raw meat with skin and hair, and the method comprises the following steps:

step S1: dividing rough-dividing and slitting areas, and dividing one or more rough-dividing and slitting areas (2) on the raw meat with the fur;

step S2: cutting off partial fur, cutting off partial characteristic fur on the raw meat with fur, and reserving at least one primary characteristic reserved leather (3) in each rough dividing and cutting area (2) to obtain raw meat (1) with less fur;

step S3: roughly dividing, namely cutting the raw meat (1) with less fur along the boundary of the roughly divided and divided area (2) to divide rough divided meat (4) with fur with preset size and shape.

2. A method of cutting meat according to claim 1, wherein: the raw meat with skin and hair is the carcass with skin and hair without skin peeling of the slaughtered meat animal.

3. A method of cutting meat according to claim 1, wherein: the raw meat with skin and hair is a skin and hair bipartite body without skin of a slaughtered meat animal.

4. A method of cutting meat according to claim 3, wherein: the fur-bearing coarse meat is the fur-bearing meat formed by connecting a single part or a plurality of parts on a fur-bearing bipartite body.

5. A method of cutting meat according to claim 1, wherein: on few fur raw material meat (1), have many places once characteristic in every thick branch cuts regional (2) and keep skin (3), and once characteristic in every thick branch cuts regional (2) keeps skin (3) discontinuous, and once characteristic between adjacent thick branch cuts regional (2) keeps skin (3) not continuous each other.

6. A method of cutting meat according to claim 1, wherein: on the raw meat (1) with less fur, a primary characteristic retention skin (3) is arranged in each rough-dividing and cutting area (2), and the primary characteristic retention skins (3) between the adjacent rough-dividing and cutting areas (2) are sequentially continuous.

7. A method of cutting meat according to claim 1, wherein: the coarse meat with fur (4) has bone or is boned.

8. A meat separation and cutting method as claimed in any of claims 1-7, further comprising the steps of:

step S4: dividing the rough-divided meat (4) with the skin into a plurality of subdivided and divided areas (5), and enabling each subdivided and divided area (5) to have one part of the primary characteristic retention skin (3);

step S5: and finely dividing, namely cutting a plurality of skin-carrying capillary meat (6) with preset size and shape on the skin-carrying rough meat (4) along the boundary of the finely divided and divided area (5), wherein the characteristic skin retained by the skin-carrying capillary meat (6) is a secondary characteristic retaining skin (7).

9. A method of cutting meat according to claim 8 wherein: in each portion of the skinned capillary meat (6), the secondary feature-retaining skin (7) occupies only a partial area of the surface of the fleshy portion thereof.

10. A method of cutting meat according to claim 8 wherein: the skin-covered capillary meat (6) is strip-shaped meat, block-shaped meat or sheet-shaped meat in shape.