| 摘要 |
Method for preparation of stabilised bone with low fat content, which can be used in production of gelatins of high quality. Trimmed raw bones are brought continuously up to a press of worm type, mounted in a cage, which has a constriction and perforations in the wall of the cage, through which soft material other than bone is forced out. The pressed bones are heated in an oven to crisp the fat and flesh tissue sticking to the bone pieces, so that the crisp fat and flesh are easily removed from the bone during the heating, overturning, and sifting thereof. The roasted shattered bones are subjected to dry separation by first taking them through a size-sorting screen and then taking the exiting material which has a selected particle size to a gravity separator. This enables an economical production of a clean low-fat bone, in which the bone protein is not broken down. <IMAGE>
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