MEAT PROCESSING METHOD, MEAT HASHING METHOD, MEAT HASHER, CUTTING UNIT FOR A MEAT HASHER, HASHED MEAT SEPARATOR (TWO VARIANTS) AND A CUTTING PAIR FOR A MEAT HASHER (THREE VARIANTS)

摘要

The inventions relate to processing meat, poultry and fish, as well as to mechanical engineering. At processing beef and pork, flesh is stripped from the biggest bones only. The stripping of muscle tissue from other bones, cartilages and tendons is carried out at mincing meat with the cutting unit of a special mincer. A separator incorporated into its cutting unit performs the layer-by-layer degassing of minced meat and selects hard and connective tissue inclusions. Minced meat is characterized by low calcium content. The products of primary meat separation are accumulated and afterwards minced with the cutting unit of the same mincer. At that, tissues are stripped from pieces of hard inclusions, muscle and adipose tissues are additionally minced, and minced raw materials are separated. Produced forcemeat, consisting mostly of connective tissues, is used instead of meat as a food additive at producing foodstuffs. The feeding unit and the cutting unit of the mincer are adapted for processing large meat pieces, including meat on bones, as well as poultry or fish carcasses. The design of the mincer feeding unit and cutting unit exclude the crushing, rupture and abrasion of tissues. In the cutting unit head (17) there are a receiving plate (25), an intermediate plate (26) and a cutting-separating plate (27), as well as unilateral knives (18 - 22). They are installed with formation of three direct-flow chambers (28, 29, 30). The plates and knives need no intermediate sharpening. The cutting unit of the special mincer is equipped with a system for automatically pressing knives against plates. This system reduces the wear of the tools and decreases iron content in minced meat. The wearing part shape of knife blades and plates is modified in such a way that formation of gaps between their interacting surfaces is impossible. The edges of knife and plate cutting elements are continuously renewed. The use of the inventions makes it possible to mechanize the most labour consuming and unhealthy processes taking place at processing meat, poultry and fish, to increase labour productivity, to greatly improve the quality of foodstuffs, to reduce their cost and to simplify mincer maintenance.