| 摘要 |
Both large and small meat pieces and small meat pieces are processed by treating the pieces having relatively large bones to a coarse crushing operation to crush the bones and the meat to smaller sizes and discharging these smaller sizes into a preliminary fine crusher along with small meat pieces and smaller boned meat pieces of from 5 to 10 mm in size. Meat which is treated in the preliminary fine crusher is reduced to bone and meat sizes of from 0.5 to 1 mm. In addition, salt and ice is supplied to the preliminary fine crusher in order to dissipate part of the heat, preserve the meat and to add seasoning thereto. The sizes which are reduced are then directed with the salt, ice and water to a final fine crusher, where the products are reduced to an emulsified paste. The paste is then transmitted to a decanter in which the bone and fiber parts are separated from the meat, water and salt emulsion. The meat, water and salt emulsion may be fed directly to a machine for making sausages, for example.
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