JPH0133154B2 - - Google Patents

Description

[Detailed Description of the Invention] Bones of cows, pigs, chickens, fish, etc. have been added to water and boiled to ripen and have been used as soup drinks since ancient times. The reality is that these bones are used in their original form, making it extremely inconvenient to handle them in terms of storage and shipping, and from a hygienic standpoint, they are also unsanitary because they are distributed naked. At the same time, bones that have been adopted have bits of meat and internal organs left attached to them, so the rate of decomposition is rapid, and in the summer when temperatures rise, they can become a source of bad odors over time. It was a shortcoming.

The present invention is simple and hygienic, regardless of the season.
The purpose is to remove these conventional disadvantages and make a beneficial soup base for drinking.The produced bones are crushed at the fresh stage, coarsely ground, etc., and then made into a polyethylene bag that prevents changes in oxygen. It is used to store the egg in a container or to shape it into a certain shape, package it as a frozen product, and distribute it as a soup base.At that time, the egg shell and the egg whites attached to the shell are mixed to make the soup. The purpose of this invention is to provide a coarsely ground animal bone product that facilitates the production of pure juice that does not become cloudy when harvesting.

The bones of large animals such as cows and pigs are crushed in a roll in the first step, coarsely ground in a meat grinder in the second step, and become fine and viscous.In the third step, the bones are placed in a multi-layered polymer bag. Store refrigerated. Pour into a mold separately, freeze, and package.

The bones of tuna fish, bonito fish, etc. are ground in the same way, packaged, and distributed. Compared to the bones of large animals, which have very little residual meat, the bones of chickens, which are small animals, contain a lot of meat (called gullet) and visceral fat, so boiling them under these conditions is not enough. It was an unthinkable place to get fresh juice. In the present invention,
To explain in detail based on the drawings, Figure 1 is a plan view showing the inside of the chicken after the main meat parts have been harvested.It is called a gullet, and the total length is 35 cm, the tibia part is 18 cm, and the thickness is 2.
cm, torso 17cm, width 7cm, eye weight 240g. In the figure, 1 shows the tibia, 2 the septum, 3 the internal organs, and 4 the fat remaining attached to the skeleton. . These remaining internal organs, septa, fat, etc. become a source of turbidity called scum when a pot is filled with water and boiled to make soup, so they are generally removed as much as possible, but the present invention The meat is then fed directly into a meat grinder to be finely ground. and,
240g of viscous chicken bones with the same weight as the original weight,
A mixed product of internal organs, septum, fat, tibia bones, meat pieces, etc. was obtained in the first step, and then egg shells (washed and marked) were similarly ground in a meat grinder and mixed in the third step. It is. The egg shell is approximately 6g (10% of the 60g egg yolk) (20g of the yolk is 30%)
(About 40g of 60% white meat) is obtained. Although not shown in the figure, some white meat remains in the egg shell after the egg is broken. When you collect about 10 egg shells, you can evenly measure the amount of white meat for one egg, or count the shells for about 20 eggs, and mix those egg shells with 240 g of ground chicken bones and boil them. When the soup is ripe and ready for drinking, it completely prevents turbidity. 720g ground chicken bones according to the present invention with 1.8% water
I added 120g of eggshells, 100g of onion, 30g of carrots, 20g of celery, and some lemon zest and tried again, and the result was clear chicken soup. It has been said that soup tends to become cloudy when vegetables are added, or that soup becomes cloudy when internal organs, septum, fat, etc. are mixed in. This problem has been solved by the present invention.

The reality is that most egg shells are currently discarded as residue at mayonnaise factories, castella factories, bread factories, etc., and only a small amount are used for feed or in orchards. This is because the monetary evaluation is low. The invention of grinding bones, packaging them under vacuum, or freezing them and distributing them in the form of cardboard has been advanced based on the method of utilizing leftover egg shells, and they are currently produced in complex shapes and sizes. It also contributes to improving the distribution of bones, which are inconvenient to handle as they are.

In the present invention, bones are ground, egg shells are ground, and they are mixed as needed to make the soup base, so it is optional to mix vegetables as well or add them separately. Since it has the effect of promoting the distribution of bones that have improved their appearance, it also makes it easier to package bones, so it is considered a new product from a hygienic standpoint. It can be wrapped in gauze (cloth) and used as a tea pack, and the soup that is consumed in large quantities can be further used as a base for culture soil. Since it is finely granulated, it requires less boiling time, which also has energy-saving effects.

[Brief explanation of drawings]

FIG. 1 is a cross-sectional view showing the inside of a chicken after the main meat parts have been collected, and FIG. 2 is a cross-sectional view showing the animal bone packaging product for fresh juice of the present invention.

Claims (1)

[Claims] 1. It is characterized by being constructed by crushing and coarsely grinding the bones of cows, pigs, chickens, (fish), etc., and mixing this with coarsely ground egg shells and freezing them into a standard shape. Animal bone packaging for fresh juice.