Pork segmentation must first grasp the fleshy structure and fleshy form of the pig, and clearly understand the difference in meat quality and the way of using the knife. The division of the structure of the segmented meat includes five main parts: the row, the front leg, the hind leg, the five flowers, and the loin.
Tool classification and application
(1) Splitting knife: A special tool for dividing the finished meat into pieces. Pay attention to the meat quality level, the lower knife should be accurate, try to separate the knife; the cortical part can not be sawed repeatedly, so as not to affect the meat forming degree and the image.
(2) Eviscerate: It is a deboning tool for the main part. Pay attention to the next step, understand the connection between the bones, the depth of the knife is moderate, and can not damage other tissues.
(3) kan knife: a tool for hard bones. Pay attention to the knife to be stable, the knife to be accurate, and the force to be smashed.
First Processing
1. Level 1 division: clean up excess oil, remove the row and divide the main parts of the meat.
2. Secondary splitting: deboning the main part.
3. Three-level segmentation: For the fine processing of meat, according to the fat and thinness of the front and rear legs, the degree of formation, the classification before sale.
Deep processing of meat
1. Reprocessing and cleaning of finished meat.
2. Choice of meat.
3. Deep treatment of meat, including meat and bones, as needed.
- Bone: 8 types of neck bone, keel, front row, middle row, large row, and rod bone.
- Meat: 20 kinds of meat, meat, pork, fine meat, tenderloin, tenderloin, diced pork, and pork belly.
4. Classification of meat products: The types and varieties of meat products are very large. In China, there are more than 500 kinds of famous and special products.
5. Disposal: According to the fat and thin classification of minced meat, put it into the freezer and freeze it for use.
Understanding of the ratio between meat and white bars
1. According to the ratio of the finished meat to the white strip after the division, to grasp the cost price of the finished part.
2. Understand the impact of split size on cost.
(1) Special price division: On the basis of not affecting normal sales, try to expand the special price, so as to reduce the cost waste and the loss of meat.
(2) The division of the normal selling price is divided according to the standard of the meat parts.
Such as: 7-8 kg of hind legs, can be divided into 4-6 pieces
Such as: front leg 7-8 kg, can be divided into 5 pieces
Chinese pork segmentation method
- Shoulder and neck: commonly known as the front groove, sandwich, forearm shoulder, from the first cervical vertebra - 4-5 thoracic vertebrae or 5-6 ribs.
- Back waist: commonly known as outer ridge, large row, hard rib, horizontal row: remove the shoulder and neck before, remove the hips and legs behind. The rest of the broken body is cut parallel from 4 to 6 cm below the vertebrae, and the upper part is the back waist.
- Arm legs: commonly known as the hind legs, the back hills, the back arm shoulders, the lumbar vertebrae and the sacral joints and the back line are cut at right angles.
- Rib abdomen: commonly known as soft ribs, five flowers, separated from the back waist, cut off the milk thistle.
- Neck: Cut from the 1st to 2nd cervical vertebrae, or 3 to 4 cervical vertebrae.
- Forearm and calf: commonly known as elbow, hoof, upper from the elbow joint, lower from the wrist joint.
German pork segmentation method
American pork segmentation method
American pig carcass is divided into 7 parts: cheek meat, fore leg meat, shoulder meat, rib row, ridge, abdomen, hind leg meat.
Choose pork dividing line, please Huayu Machinery, specializing in the production of various meat dividing lines, to undertake projects.
Foot and leg massager
Foot and leg massager
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