METHOD FOR PREPARING OF GROUND BONES

摘要

Method of obtaining semi-manufactured goods - bones with removed fat - for bone glue and gelatine production includes the following: chopped 2.0 - 2.5 cm big bovine animals' or pig bone pieces are kept for 15-20 minutes in hot water (85-95 degrees C), then water temperature is decreased to 35-40 degrees C and the fermenting preparation - proteosubtiline τ3x and MEK mixture is added, besides the weight proportion of the bone fragments and fermenting mixture is 1:0.003-0.003. Fermentation process lasts for 2.5 - 3.0 hours, while the bone surface is cleaned from the meat remains and connective tissues. Further fat extraction is performed in a device with a horizontal vibro-extractor block in which the bone fragments in a straight line motion are moved with a speed 0.017 - 0.0083 m/s; extraction lasts for 4-8 minutes at water temperature of 90-95 degrees C. This improved technologic process allows quick and efficient fat removal from bones, by retaining in them the collagen. Fat content in the final semi-fabricate is 0.5-1.0 percent (per bone dry matter).