• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Cutting procedure for hams and shoulders. The present invention is directed to a process for preparing pieces of ham, shoulder or the like to achieve an optimized subsequent cutting of said pieces. Furthermore, the invention is directed to a device for carrying out said preparation procedure and to the subsequent procedure for cutting the pieces itself. With the invention it is achieved that, on the one hand, the least possible amount of meat from the piece is wasted and, on the other hand, slices of ham, shoulder or similar are obtained with great aesthetic appearance while the piece itself also preserves a good aesthetic appearance during the cutting procedure, thus achieving high cutting performance. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2817893A1
    申请号:ES201930863
    申请日:2019-10-04
    公开日:2021-04-08
    发明作者:Hernandez Aquilino Gomez；Diaz Vicente Gomez
    申请人:Hernandez Aquilino Gomez；Diaz Vicente Gomez；
    IPC主号:
    专利说明:

    [0003] OBJECT OF THE INVENTION
    [0005] The present invention is part of the food industry sector, in the field of meat product production, and is aimed at a procedure for preparing pieces of ham, shoulder or similar to optimize a subsequent manual cleaning and cutting procedure of said pieces; so that, on the one hand, the least possible amount of meat from the piece is wasted and, on the other hand, slices of ham, shoulder or similar with great aesthetic appearance are easily obtained, achieving high performance in the cut and the is thetic.
    [0007] BACKGROUND OF THE INVENTION
    [0009] Knife cutting of pieces of ham, shoulder or similar requires experience and high qualification on the part of the cutter to get the most out of each of the pieces. Thus, if an adequate cleaning and cutting pattern is not followed in a piece, part of the product may be wasted and the aesthetic appearance of the piece and the slices that are cut may not meet the requirements stipulated for these products.
    [0011] Cleaning and cutting a ham or shoulder with a knife, therefore, is often a challenge not only for most non-experts but even for dedicated personnel. The main obstacle that cutters face is the presence of bones in each of the pieces. Furthermore, these bones differ according to the type of piece, so it is necessary to adapt the cutting procedure to the internal structure of each type of piece in order to optimize the cut.
    [0013] The ham is the back leg of the pig and the shoulder, also called the shoulder, is the front leg. Both differ in their morphology, the ham being larger in length and thickness than the shoulder.
    [0015] The bones of the two pieces are different. On the one hand, in the ham we find the ischium, which is located in the part closest to the club, and the ileum, which is wider and reaches up to the end of the tip of the ham. The ischium is also called the hip bone or tip of the hip while the ileum is also known as the hip, shovel or butt. On the other hand, in the palette we find the scapula or shoulder blade, also known as a fan due to its characteristic shape, in charge of holding the tip of the palette. Approximately in the center of the shoulder blade, a piece of bone protrudes into the lean bone, called the scapular spine.
    [0017] Both the ischium and the ileum in the ham and the scapula in the shoulder, due to their shape and position in the pieces, pose a great obstacle when cutting the pieces manually with a knife.
    [0019] To make a straight and attractive cut of slices, like those made by master ham cutters, it is necessary to bypass these bones. For this, the cutters recommend "marking" the bone, that is, separating the meat attached to the bone, in such a way that, when they cut the ham or shoulder, the meat is already separated from the bone, facilitating the extraction of the slice with a clean cut.
    [0021] However, when non-professionals reach the bone, the usual thing is not to mark the bones but to continue the cut following the easiest path, that is, following the ischium on the ham or the scapula on the shoulder. This way of cutting with a knife is known as "making the boat" and involves generating a concave structure in the piece by cutting slices that are not straight, parallel or attractive.
    [0023] Sometimes, instead of marking the bone, the knife cut is also facilitated by subtracting the scapula in the shoulder blade and the pelvic bone in the ham, formed, among other parts, by the ischium and the ileum. This entails several drawbacks: on the one hand, the stability of the piece is lost, which makes it difficult to cut it; on the other hand, the entire area that was protected by the bone is exposed, which causes the ham or shoulder to rust and harden in that area.
    [0025] The objective of the present invention is, therefore, to provide a procedure to facilitate and optimize the cleaning and cutting of pieces of ham, shoulder or the like that avoids the disadvantages described and allows to obtain, quickly and easily, slices of ham with maximum performance and showiness.
    [0026] DESCRIPTION OF THE INVENTION
    [0027] The present invention proposes a solution to the above problems by means of a process for preparing pieces of ham, shoulder or the like according to claim 1, a process for cutting the pieces according to claim 13 and a device for preparing said pieces according to Claim 16. Preferred embodiments of the invention are defined in the dependent claims.
    [0029] A first inventive aspect provides a method for preparing pieces of ham, shoulder or the like to facilitate the subsequent cutting of said pieces, which comprises making, from the internal face of the piece, a plurality of cuts in at least one portion of bone from the piece, defining a plurality of bone fragments, such that said plurality of cuts traverse the at least one bone portion to the separation interface between said at least one bone portion and the meat of the adjacent piece.
    [0031] Throughout this document, the preparation procedure will be understood as a method to make a series of cuts in one or more bones of the piece with the aim of facilitating a subsequent cutting procedure, that is, to favor the subsequent obtaining of slices. of meat of the piece. Preferably, said process is industrialized. From now on, the terms cut and pre-cut will be used interchangeably when referring to the cuts made in the bones of the piece.
    [0033] The purpose of the pre-cuts made in the pieces is to optimize a subsequent cutting procedure as such of the piece in slices. Optimizing the cut has to be understood to achieve an increase in its performance in terms of using the meat and improving the aesthetics of the piece and the slices of meat obtained.
    [0035] Pre-cuts in the bones must be made from the inside of the piece. The face of the piece is to be understood as one of the two areas with the greatest extension of a ham, shoulder, shoulder or similar. In particular, the inner face of a ham is to be understood as the face in which the ischium and the ileum are arranged substantially adjacent to the surface of the piece. The internal face of a blade is to be understood as the face on which the scapula is arranged substantially adjacent to the surface of the part. On the contrary, the external faces of both types of piece are the other areas of greater extension of each one of them, whose surface includes the bacon.
    [0036] Throughout the document, the surface of the piece is to be understood as the layer of fabric that covers it. This surface is presented in the form of a very hard bark, at least from the hoof to part of the club and the stifle, passing through the shaft and the hock. In a particular example, the rest of the piece would have a lower hardness skin or crust-like surface. In another particular example, the rest of the piece would also have a very hard crust so there would be no changes in the hardness of the surface on the piece.
    [0038] The pre-cuts, in addition, must be of such a depth that they completely pierce or cut each portion of bone without going through the meat of the piece that adjoins each portion of bone. The result of said pre-cuts will be a plurality of bone fragments.
    [0040] In a particular embodiment, the method additionally comprises a step of tracing a plurality of indelible marking lines on the surface of the internal face of the piece. In another embodiment, the plurality of cuts are made following the trajectory of the drawn marking lines.
    [0042] The indelible marking lines drawn on the piece are to be understood as lines that cannot be erased from the surface of the piece, said lines being drawn at least on the inside face of the piece.
    [0044] The marking lines on the surface of the piece will serve as a guide to the subsequent cutting procedure so that the slices can be cut easily and the cutting area of the piece remains substantially straight or flat at all times. The indelible character of the marking lines carries the advantage that there is no established time limit to be able to carry out the slicing of the piece as such, since said marking lines will remain intact on the surface of the piece with Over time.
    [0046] Preferably, the scoring lines are made before the pre-cuts in the bones. In this way, the pre-cuts in at least a portion or part of a bone of the piece can be made following the trajectory of the marking lines themselves, traversing the parts of the surface that cover the bone portion (s).
    [0048] Preferably, moreover, the marking lines must be equally spaced from each other so that the pre-cut bone fragments that have been made following their trajectory are as homogeneous as possible. This, advantageously, favors the posterior cutting procedure since the cutter can estimate every how many slices a new bone fragment will appear and, consequently, adapt the cutting rhythm to the thickness of said bone fragments.
    [0050] It should be noted that the number of marking lines and the distance between these lines depends on how quickly the part is to be cut / consumed. If a fast cutting / consumption is anticipated, it is advisable that the distance between the marking lines is greater than if the cutting / consumption is anticipated slow. Obviously, the number of lines in the first case will be less than in the second. On the other hand, the number of marking lines must be proportional to the size of the piece, being greater for those pieces that measure and / or weigh more.
    [0052] On the other hand, it is important to note that the number of pre-cuts does not have to coincide with the number of marking lines. In a particular example, the pre-cuts are carried out guided by a selection of some marking lines so that the number of marking lines is greater than the number of pre-cuts. In another particular example, a plurality of guided pre-cuts and another plurality of pre-cuts not guided by the marking lines are made, the number of pre-cuts in this case being greater than the number of marking lines.
    [0054] In a particular embodiment, when the piece is a ham, the plurality of indelible marking lines are drawn:
    [0055] - longitudinally over the area of the hammer and parallel to each other, from the shank to the counter of the piece, covering approximately the upper half of the piece; and - longitudinally and divergent or parallel over the stifle area, from the kneecap to the tip of the piece, covering approximately the lower half of the piece; Y
    [0056] the plurality of cuts are made in a portion of the ischium and in a portion of the ileum of the piece following the trajectory of the marking lines.
    [0058] When making the marking lines of a piece, its morphology must be taken into account. In the case of a ham, the parts of the bone that impede cutting are mainly the ischium and the ileum. Therefore, the pre-cuts should preferably be made on these two portions of the pelvis.
    [0060] In a particular embodiment, additionally, marking lines are drawn on the area of the counter of the piece, arranged at approximately 45 degrees with respect to the marking lines drawn on the upper half of said piece and a plurality of cuts are made in a portion of the ileum following the trajectory of the marking lines drawn on the area of the counter of the piece.
    [0062] The previous embodiments seek to optimize the cutting of a ham-type piece to the maximum, that is, said pre-cuts seek to optimize the subsequent cutting procedure so that slices are obtained in a simple way, allowing the cutting area of the piece to remain substantially straight during the procedure, and as little meat as possible is wasted.
    [0064] In a particular embodiment, additionally, a cut is made in a portion of the fibula of the piece from the external face of said piece.
    [0066] When a ham cutter encounters the fibula during the procedure for cutting the piece, after marking it, it proceeds to tear it out of the hock by pulling or breaking, being necessary to exert a great manual force. Removal of the fibula from the shank is necessary as it makes it possible to cut slices of meat from the shank.
    [0068] Throughout the entire document, with marking the fibula, or any other bone, the procedure must be understood by which the meat attached to the bone is separated by incising a cutting instrument to facilitate the subsequent slicing of the meat.
    [0070] Advantageously, when performing a pre-cut in the fibula of the ham according to this embodiment, the fibula is separated from the hock, after marking it on the inside, without requiring the usual manual effort. It is important to highlight that the pre-cut in the fibula, unlike the pre-cuts in other bones of the piece, is made from the external face and not from the internal face of the piece.
    [0071] In a particular embodiment, when the piece is a paddle, the plurality of indelible marking lines are drawn longitudinally in the area of the mallet from the elbow to the tip of the piece and in the area of the stifle from the humerus to the tip of the piece; and the plurality of cuts are made in a portion of the scapula, avoiding the area of the scapular spine.
    [0073] As mentioned above, it is important to know the morphology of the piece before drawing the marking lines and making the pre-cuts in the bones. In the case of the shoulder blade, the bone that is an impediment to cutting is, mainly, the scapula. Therefore, the marking lines are drawn in a substantially divergent or parallel to each other in the area of the mace from the elbow to the tip and in the area of the stifle from the humerus to the tip of the piece and the pre-cuts are made on the scapula. It is important to mention that the pre-cuts must avoid the area of the scapular spine, since this bone is responsible for providing support to a part of the meat of the shoulder.
    [0075] In a particular embodiment, the method additionally comprises a stage of cleaning the part.
    [0077] The cleaning stage is to understand the removal of impurities and inedible parts of the piece, such as certain areas of the surface and the bacon. This stage makes it possible to eliminate the unusable parts of the piece, thus optimizing the cutting procedure, which will only be carried out on the parts of the piece that are suitable for consumption.
    [0079] Furthermore, preferably the cleaning procedure is also guided by the marking lines. Advantageously, the elimination of only those unwanted parts of the piece is favored, allowing to minimize the waste of meat that is suitable for consumption and maintaining the aesthetics of the piece.
    [0081] In a particular embodiment, additionally, a plurality of indelible marking lines are drawn on the surface of the external face of the piece.
    [0083] By having more marking lines, there are additional guides for the cleaning and slicing procedures of the piece, which favors the optimization of both processes. It is important to mention that, on this external face, no pre-cuts should be made in the bones except in the fibula, as mentioned above.
    [0085] In a particular embodiment, the plurality of marking lines are drawn with ink, paraffin, with a hot metal, or with a cutting instrument, preferably a knife, a saw or a grinder.
    [0087] The scribing lines must be indelible, as already mentioned above. There are various techniques to achieve this, including using indelible ink to draw them on the surface of the piece, paraffin, a hot metal, such as iron, or resorting to some type of cutting instrument, so that the marking lines are drawn. on the surface by incision.
    [0088] In a particular example in which marking lines have not only been made on the internal face of the piece but also on its external face, the latter must preferably be drawn with a hot metal since other drawing methods, such as ink, can be ineffective on this external face as it comprises the bacon of the piece.
    [0090] In a particular embodiment, the method additionally comprises
    [0091] - trace on the surface of the piece, preferably with a grinder, a hot iron or the like, a circular recessed line surrounding the end of the shank of the piece closest to the hoof;
    [0092] - trace on the surface of the piece, preferably with a grinder, a hot iron or the like, a plurality of longitudinal lowered lines so that - if the surface of the piece is a crust of great hardness in its entirety, the lowered lines Longitudinal lines are drawn from the circular recessed line to the tip of the piece; or
    [0093] - if the surface of the part is not a high-hardness crust in its entirety, the longitudinal recessed lines are drawn from the circular recessed line to the interface of separation between the high-hardness crust and the rest of the part surface ;
    [0094] said plurality of longitudinal recessed lines being preferably equally spaced and said longitudinal recessed lines defining a plurality of surface fragments; Y
    [0095] - marking with ink or other indelible material the circular recessed line and the plurality of longitudinal recessed lines.
    [0097] The meat of the shank of the pieces is little known by the general public due to its difficult extraction. In order to cut all the meat from the shank of a ham, as mentioned above, it is necessary to remove the fibula. Additionally, not only for the ham but also for the shoulder, the surface of the piece must be separated from the meat, which, in this area, appears as a very hard crust. The separation of this crust requires a great effort, especially for non-expert cutters, hence the usual situation is that the meat in this area is wasted. Throughout the document, peeling is to be understood as separating the surface or crust from the fat and meat of the piece.
    [0099] To facilitate the separation of the bark from the hock, a series of recess lines is drawn on the surface of the hock. The recess line is to be understood as a recessed or filed line in the cortex by means of an instrument capable of recessing, such as a grinder, file, hot iron or similar. With recessing of the surface or crust, a reduction in the thickness of the same is to be understood.
    [0101] First, a lowered circular line is drawn at the end of the hock closest to the hoof of the piece. This circular line will surround the entire area of the hock forming a circle.
    [0103] Next, a plurality of longitudinal recessed lines will be drawn such that:
    [0104] - if the surface of the part is a crust of great hardness in its entirety, the longitudinal recessed lines are drawn from the circular recessed line to the tip of the part; or
    [0105] - If the surface of the part is not a very hard crust in its entirety, the longitudinal recessed lines are drawn from the circular recessed line to the interface of separation between the high hardness crust and the rest of the surface of the part.
    [0106] Said longitudinal recessed lines define a plurality of surface or crust fragments.
    [0108] In the particular case that the surface of the piece is a crust of great hardness that extends from the hoof to part of the areas of the mallet and the stifle, the lowered lines will be drawn up to the intersection of this crust of great hardness and the rest of the surface or skin of the piece. In the particular case that the surface of the piece is a crust of great hardness in its entirety, the lowered lines will be traced to the end of the piece, that is, to the tip area.
    [0110] Preferably, the number of longitudinal recessed lines is four or eight and they are equally spaced, substantially every 90 degrees or every 45 degrees, to cover similar angular sectors. The number of lines will be chosen according to the roughness of the piece. Furthermore, preferably, the longitudinal recessed lines are substantially perpendicular to the plane in which the recessed circular line is drawn.
    [0112] The recessed lines must subsequently be marked with some kind of indelible material, such as ink. In this way, there is no time limit established to be able to carry out the separation of the crust and the subsequent slicing of the hock of the pieces since said marking lines will remain intact on the surface of the piece with the passage of the weather.
    [0113] In a particular example, if a pre-cut is made on the fibula on the outer face of the ham, said pre-cut will be made following the circular lowered line.
    [0115] In a particular embodiment, the method additionally comprises a step of sealing the plurality of cuts made in the at least one bone portion using a sealing material suitable for food use, preferably lard or paraffin.
    [0117] The procedure for preparing the piece includes a stage of sealing the cuts made in the piece (pre-cuts in the bones) to prevent the meat from oxidizing due to coming into contact with oxygen in the environment. Sealing the cuts is to be understood as a process of filling said cuts with a certain material. This sealing is preferably done with lard or another type of sealing material that is suitable for food use. Another option is to use food paraffins, since they have qualities that make them optimal for this function: they are solid at room temperature, inert, waterproof, biodegradable and non-toxic.
    [0119] Preferably, the sealing material must also be authorized by the current European sanitary regulations and / or by the national sanitary regulations in force of the country in which the part will potentially be put on sale.
    [0121] Advantageously, the quality of the meat of the piece is not compromised by the cuts if the procedure for preparing the piece is not immediately followed by a procedure for cutting the piece into slices. In this way, it is possible to industrially carry out the marking lines, the pre-cuts, seal the pieces and market them later without special requirements for the time elapsed between the pre-cuts and the slicing.
    [0123] In a second inventive aspect, the invention provides a method for cutting ham, shoulder or similar pieces previously prepared by the preparation method according to the first inventive aspect, wherein the cutting method comprises,
    [0124] - cut the piece into slices until the first bone fragment is visible in the direction of advance of the cut,
    [0125] - separate the first bone fragment defined by the plurality of cuts from the meat, - repeat the previous steps for each of the bone fragments defined by the plurality of cuts.
    [0127] After the preparation stage of the piece, the meat slices of the piece will be obtained in an optimized way by means of a cutting procedure, which can be manual or industrialized.
    [0129] The slicing method according to the second inventive aspect makes it possible to make substantially straight cuts even when reaching bone areas, which pose an obstacle to said cut. The usual thing in these cases would be to " make the boat", that is, to cut meat following the shape of the bones so that a concave area is generated in the meat of the piece. However, with the method of the invention, the cuts are substantially straight since the bones are pre-cut into different pieces that can be removed from the meat as they appear in the direction of advance of the cut. In this way, thanks to the pre-cuts made in the previous stage, it is possible to separate each fragment of pre-cut bone from the meat by simply marking them and separating them from the meat. In this way, as new bone fragments appear as the piece is cut, they separate from the meat, which makes it possible to continue the cutting stage without obstacles.
    [0131] Throughout the document, the direction of cutting advance must be understood as the direction in which the slicing procedure takes place, that is, the direction defined from the first cut until the piece has no more meat to be processed. cut.
    [0133] In a particular embodiment, the step of cutting the piece into slices is carried out using the marking lines as guides.
    [0135] The marking lines serve as a guide for cleaning the part and for the slicing procedure. Advantageously, the slices obtained when there are marking lines are easily obtained, allowing the cutting area of the piece to remain substantially straight or flat at all times, which means an improvement in the aesthetic presence of said piece. Thus, by means of the pre-cuts and the marking lines, the slicing procedure is optimized; In other words, meat waste is minimized and slices are obtained that meet the aesthetic appearance requirements demanded.
    [0137] In a particular embodiment, the method additionally comprises a step of cutting the surface of the part following the circular recessed line and the plurality of recessed lines longitudinal edges in the area of the shank, a step of marking the surface fragments of the piece in the area of the shank to separate said surface fragments of the fat of the piece, preferably with a cutting instrument or the like, and a step of removing the surface fragments of the piece in the area of the knuckle following the circular recessed line and the plurality of longitudinal recessed lines.
    [0139] The procedure for debarking the hock is complex given the hardness of the surface or bark in this area. However, thanks to the lowered lines, the procedure is greatly facilitated, being unnecessary to make the usual great effort to separate the rind from the fat and the meat of the piece.
    [0141] To do this, it is necessary to make cuts in the bark of great hardness following the lowered lines and mark the different surface fragments defined by the lowered lines in the bark of the hock; that is, with a preferably sharp instrument such as a knife, the crust is separated from the fat of the piece. After this marking, each surface fragment is easily removed manually or with the aid of a forceps or grasping instrument. Each of these fragments is easily distinguishable by the cutter thanks to the recessed lines marked with an indelible material.
    [0143] In a third inventive aspect, the invention provides a device for preparing pieces of ham, shoulder or the like, wherein the device comprises means for carrying out the steps of the method of the first inventive aspect.
    [0145] In a fourth inventive aspect, the invention provides a process for preparing pieces of ham, shoulder or the like to facilitate the subsequent cutting of said pieces, comprising
    [0146] - trace on the surface of the piece, preferably with a grinder, a hot iron or the like, a circular recessed line surrounding the end of the shank of the piece closest to the hoof;
    [0147] - trace on the surface of the piece, preferably with a grinder, a hot iron or the like, a plurality of longitudinal lowered lines so that - if the surface of the piece is a crust of great hardness in its entirety, the lowered lines Longitudinal lines are drawn from the circular recessed line to the tip of the piece; or
    [0148] - if the surface of the part is not a very hard crust in its entirety, the longitudinal lowered lines are drawn from the lowered line circular to the interface of separation between the crust of great hardness and the rest of the surface of the piece;
    [0149] said plurality of longitudinal recessed lines being preferably equally spaced and said longitudinal recessed lines defining a plurality of surface fragments; Y
    [0150] - marking with ink or other indelible material the circular recessed line and the plurality of longitudinal recessed lines.
    [0152] In a fifth inventive aspect, the invention provides a method for cutting pieces of ham, shoulder or the like previously prepared by the preparation method according to the fourth inventive aspect, wherein the cutting method comprises a step of cutting the surface of the piece following the circular recessed line and the plurality of longitudinal recessed lines in the shank area, a step of marking the part surface fragments in the shank area to separate said surface fragments from the fat of the part, preferably with a cutting instrument or the like, and a step of removing the surface fragments of the piece in the area of the hock following the circular recessed line and the plurality of longitudinal recessed lines.
    [0154] All features and / or method steps described herein (including claims, description, and drawings) may be combined in any combination, except combinations of such mutually exclusive features.
    [0156] DESCRIPTION OF THE DRAWINGS
    [0158] These and other characteristics and advantages of the invention will become more apparent from the detailed description that follows of a preferred embodiment, given solely by way of illustrative and non-limiting example, with reference to the figures that follow. accompany.
    [0160] Figures 1a-1b show side elevation views of the main parts of a piece of ham (1a) and of a piece of shoulder blade (1b), seen from the internal face of the pieces.
    [0162] Figures 2a-2b show side elevation views of the main bones of a piece of ham (2a) and of a piece of shoulder blade (2b).
    [0163] Figures 3a-3b show side elevation views of two examples of preparation of ham pieces, the bones of which have been represented with solid lines. The pre-cuts made in these bones have been represented with dashed lines, the marked lines with arrows and the cuts in the fibula with thick solid lines.
    [0165] Figure 4 Shows a side elevation view of an example of preparation of a piece of palette, whose bones have been represented with solid lines. The pre-cuts made in said bones have been represented with dashed lines and the marking lines have been represented with arrows.
    [0167] Figures 5a-5c show a sequence of a procedure for slicing a piece of ham in the area of the mace at different instants of time. We start from a plurality of marking lines already drawn, represented with arrows, and from a plurality of pre-cuts, represented by dashed lines.
    [0169] Figures 6a-6c show a sequence of a procedure for slicing a piece of ham in the stifle area at different instants in time. We start from a plurality of marking lines already drawn, represented with arrows, and from a plurality of pre-cuts, represented by dashed lines.
    [0171] Figures 7a-7b show a sequence of a procedure for slicing a piece of ham in the stifle area at different instants of time. The area of the mallet has already been previously cut and the starting point is a plurality of marking lines already drawn, represented with arrows, and a plurality of pre-cuts, represented with broken lines.
    [0173] Figure 8 shows the effect of " making the boat" on a piece of ham.
    [0175] Figures 9a-9b show side elevation views of an example of preparation of the ja
    [0176] Make up a piece of ham (9a) and a piece of shoulder (9b).
    [0177] DETAILED EXHIBITION OF THE INVENTION
    [0179] Preparation procedure
    [0181] Figures 1a-1b show side elevation views of the main parts into which a piece of ham (1a) and shoulder (1b) are divided. In particular, Figure 1a shows the shank (10), the mallet (15), the stifle (17), the counter (18) and the tip (14) of a piece of ham (1). In Figure 1b the shank (10 '), the mallet (15'), the stifle (17 ') and the tip (14') of a piece of paddle (1 ') are distinguished.
    [0183] Similarly, Figures 2a-2b show side elevation views of the main bones comprised in a piece of ham (2a) and shoulder blade (2b). In particular, in Figure 2a you can see the tibia, the fibula (8) in discontinuous, the ischium (11), the ileum (12), the femur (16) and the patella (13) of a piece of ham ( 1). In Figure 2b the elbow (13 '), the humerus (16'), the scapula (12 ') and the scapular spine (19') of a piece of paddle (1 ') are distinguished. It should be mentioned that the scapular spine (19 ') is shown discontinuous since it is located inside the scapula (12') and could not be visually appreciated with this view.
    [0185] Figures 3a-3b show side elevation views of two examples of marking lines (2, 4, 6) and making pre-cuts (3, 5, 7) in a piece of ham (1). The bones of the piece (1) have been represented with solid lines, the pre-cuts (3, 5, 7) made in said bones have been represented with broken lines and the marking lines (2, 4, 6) have been represented by arrows.
    [0187] In Figure 3a a piece of ham (1) is shown, on the surface of which a plurality of marking lines (2, 4) have been drawn longitudinally. On the one hand, in the area of the mallet (15), there are marking lines (2) substantially parallel to each other drawn from the shank (10) to the counter (18), thus covering approximately the upper half of the part (1). On the other hand, marking lines (4) have been drawn substantially different from each other on the stifle area (17), from the kneecap (13) to the tip (14), thus covering approximately the lower half of piece (1) Following the trajectory of the marking lines (2, 4), a plurality of pre-cuts (3, 5) have been made in the ischium (11) and in the ileum (12) of the Piece (1). These pre-cuts, which are made using the procedure for preparing the ham piece (1) of the invention, define a plurality of bone fragments (9).
    [0188] In Figure 3b a piece of ham (1) is shown, on the surface of which a plurality of marking lines (6) have been drawn in the area of the counter (18). These lines are arranged approximately at 45 ° with respect to some hypothetical marking lines in the area of the hub similar to those shown in Figure 3a. Following the trajectory of the marking lines (6), a plurality of prescriptions have been made. cuts (7) in the ileum (12) of the piece (1). Said pre-cuts, which are made using the procedure for preparing the piece of ham (1) of the invention, define a plurality of bone fragments (9 ).
    [0190] In a particular embodiment, in any of the pieces shown in Figures 3a or 3b a cut (24) has also been made in the fibula (8) from the external face of the piece (1). This will facilitate the removal of the fibula (8) without any effort for a later procedure of slicing the hock (10).
    [0192] The procedures described in Figures 3a and 3b, when executed consecutively, would prepare the piece of ham (1) for a subsequent optimized cutting procedure. This method of preparing the piece is suitable for the most common procedure for cutting a piece of ham (1) (cutting type 1 ham).
    [0194] Type 1 ham cutting: this cutting technique is characterized by cutting the ham (1) in two times generating a "V" shape. First, the areas of the mace (15) and the counter (18) are cut. ) so that, when the pubis or junction of the femur with the pelvis appears, the area of the counter (18) is cut approximately at 45 ° from the cuts of the mallet (15). Secondly, the area of the stifle (17) from the kneecap (13) to the tip (14) of the ham (1).
    [0196] However, it is not the only admissible cut form for a piece of ham (1); for example, another common way of cutting is the technique described below (type 2 ham cutting). For this or other forms of cut, it would be necessary to adapt the areas in which the marking lines and pre-cuts are drawn in the bones.
    [0198] Type 2 ham cutting: in this technique first the areas of the mace (15) and the counter (18) are cut and, later, the area of the stifle (17) from the kneecap (13) to the tip (14 ) of the ham (1). Unlike the previous technique, in this case a "V" shape is not generated with the cut but, once the cutting procedure is finished, what remains is a central portion of the ham (1) that extends from the knee up to the tip (14) of the ham (1).
    [0199] Figure 4 shows a side elevation view of marking lines (2 ') and making pre-cuts (3') in a piece of paddle (1 '), the bones of which have been represented with continuous lines. A plurality of marking lines (2 ') have been drawn longitudinally on the surface of this paddle piece (1'), represented in the figure by arrows. It is observed that the marking lines (2 '), substantially parallel to each other, have been drawn in the area of the hammer from the elbow (13') to the tip (14 ') of the piece (1'). Additionally, marking lines (2 ') are observed on the stifle (17') of the piece (1 '), drawn from the humerus (16') to the tip (14 ') of the blade (1').
    [0201] Following the trajectory of said marking lines (2 '), a plurality of cuts (3') have been made in the scapula (12 ') of the piece (1'), circumventing the area of the scapular spine (19 ') to avoid losing the grip that this bone provides to the meat of the shoulder (1 '). These cuts, which are made using the procedure for preparing the shoulder piece (1') of the invention, define a plurality of fragments of bone (9 ').
    [0203] In a particular example, the marking lines (2, 2 ', 4, 6) of both the ham (1) of Figures 3a-3b and the shoulder (1') of Figure 4 are drawn on the pieces (1 , 1 ') with a cutting instrument. In another particular example, indelible ink is used to trace said marking lines (2, 2 ', 4, 6). In another particular example a hot metal is used to trace said marking lines (2, 2', 4, 6 ).
    [0205] In a particular embodiment, additional marking lines (2, 2 ', 4, 6) are drawn on the external faces of both the ham (1) of Figures 3a-3b and the shoulder (1') of Figure 4. Preferably, since the external faces of the pieces (1, 1 ') comprise a large quantity of bacon, these marking lines (2, 2', 4, 6) are drawn with a hot metal to ensure their indelible character. .
    [0207] In a particular embodiment, the pieces (1, 1 ') are subjected to a cleaning stage guided by the marking lines themselves (2, 2', 4, 6) to avoid wasting, as far as possible, suitable product for consume.
    [0209] In a particular embodiment, once the pre-cuts (3, 3 ', 5, 7) have been made, they are sealed using a sealing material suitable for food consumption, preferably lard. In a particular example, this sealing material must be authorized by the sanitary regulations in force in the country in which the part is marketed.
    [0210] After a certain period of time, the pieces (1, 1 ') are made available to the general public, and may be intended for non-experts in knife cutting.
    [0212] Cutting procedure.
    [0214] Figures 5a-5c show an example of a procedure for slicing a piece of ham (1) that has been previously prepared by the procedure for preparing pieces of the invention. The result would be equivalent for a piece of pallet (1 ').
    [0216] In these Figures, two cuts (3) made on the ischium (11) of the ham (1) that follow the trajectory of a plurality of marking lines (2), represented in the figures by arrows, have been indicated by way of illustration. Said cuts (3) define a plurality of bone fragments (9).
    [0218] Figure 5a shows the initial state of the piece (1) before the cutter begins to obtain slices of meat. To do this, you will have to be guided by the marking lines (2), so that you obtain slices in a simple way, ensuring that the cutting area of the piece (1) remains substantially straight.
    [0220] As it advances in the direction of advance of the cutting of the slices, the cutter will find the presence of the first bone fragment (9). In this case, you will have to mark the bone fragment (9) and separate it from the meat, which will be achieved easily and almost effortlessly thanks to the pre-cuts (3) of the ischium (11), to continue cutting the meat in the form of straight slices and without obstacles. This situation is shown in Figure 5b, where it is illustrated how the first bone fragment (9) has been removed and the slices cuts remain straight and parallel according to the marking lines (2).
    [0222] Finally, Figure 5c shows the final state of the piece (1) once the bone fragments (9) corresponding to the pre-cuts (3) made have been removed.
    [0224] Figures 6a-6c show an example of a procedure for slicing a piece of ham (1) from the stifle area (17), which has been previously prepared using the procedure for preparing pieces (1) of the invention. The result would be equivalent for a piece of pallet (1 ').
    [0225] In these Figures, five cuts (3) made on the ileum (12) that follow the trajectory of a plurality of marking lines (2), represented in the figures by arrows, have been indicated by way of illustration. Said cuts (3) define a plurality of bone fragments (9).
    [0227] Figure 6a shows the initial state of the piece (1) before the cutter begins to obtain slices of meat. To do this, you will have to be guided by the marking lines (2), so that the cutting area of the piece remains substantially straight during the cutting procedure.
    [0229] As it advances in the direction of advance of the cutting of the slices, the cutter will find the presence of the first bone fragment (9). In this case, you will have to mark said first bone fragment (9) and separate it from the meat, which will be achieved easily and almost effortlessly thanks to the pre-cuts (3) in the ileum (12), to continue cutting the meat into straight slices without obstacles. This situation is shown in Figure 6b, where it is illustrated how three bone fragments (9) have been removed and the slices cuts are still straight and parallel according to the marking lines (2).
    [0231] Finally, Figure 6c shows the final state of the piece (1) once the bone fragments (9) corresponding to the pre-cuts (3) made have been removed.
    [0233] The methods of cutting the mallet (15) and the stifle (17) represented in Figures 5a-5c and Figures 6a-6c, respectively, constitute stages of the type 1 ham (1) cutting procedure described above. As already mentioned, this "twice" cutting procedure is not unique, although it is the most common.
    [0235] Figures 7a-7b show another example of a procedure for slicing a piece of ham (1) but, in this case, the step of cutting the stifle (17) of the procedure for cutting ham (1) is presented ) type 2 described above. As already mentioned, after this cutting procedure, what remains is the central area of the ham that ranges from the knee to the tip (14) of the ham (1).
    [0237] In these Figures three cuts (3) made on the ileum (12) that follow the trajectory of a plurality of marking lines (2), represented in the figures by arrows, have been indicated by way of illustration. Said cuts (3) define a plurality of bone fragments (9).
    [0238] Figure 7a shows the initial state of the stifle area (17) of the piece (1) before the cutter begins to obtain meat slices from this area. To do this, you will have to be guided by the marking lines (2), so that you easily obtain slices and the cutting area of the piece remains substantially straight during the cutting procedure.
    [0240] As it advances in the direction of advance of the cutting of the slices, the cutter will find the presence of the first bone fragment (9). In this case, you will have to mark said first bone fragment (9) and separate it from the meat, which will be achieved in a simple and almost effortless way thanks to the pre-cuts (3), to continue cutting the meat in the shape of straight slices without obstacles. This situation is shown in Figure 7b, where it is illustrated how three bone fragments (9) have been removed and the slices cuts are still straight and parallel according to the marking lines (2).
    [0242] In the cutting procedures of the previous examples, the pieces (1, 1 ') had already been previously prepared by the method of preparing pieces (1, 1') of the invention. However, in the absence of marking lines (2) and pre-cuts (3), a non-expert cutter would tend to follow the shape of the bone as it cuts slices of the piece (1). In this case, the cuts are not straight and generate a concave shape in the meat of the piece (1), as shown in Figure 8. This effect is known as "making the boat", which entails a great waste of product and it involves obtaining slices that do not meet the aesthetic requirements required for this type of practice.
    [0244] Figures 9a and 9b show side elevation views of an example of preparation of the shank (10, 10 ') of a piece of ham (1) and of a piece of shoulder blade (1'), respectively. In both cases, a lowered circular line (20, 20 ') is drawn, preferably by means of a grinder, hot iron or file, at the end of the hock (10, 10') closest to the hoof (23, 23 ' ). Starting from said recessed circular line (20, 20 '), a plurality of longitudinal recessed lines (21, 21') are drawn that define a plurality of surface fragments (22, 22 ') or crust.
    [0246] In this embodiment, the surface of the piece (1, 1 ') is a crust of great hardness that extends from the hoof to part of the areas of the mallet (15, 15') and the stifle (17, 17 ') of the piece (1, 1 '). Thus, the longitudinal lowered lines (21, 21 ') are drawn from the lowered circular line (20, 20') to the interface of separation between the high hardness crust and the rest of the surface of the piece (1, 1 ' ). In a particular example, the longitudinal undercut lines (21, 21 ') are traced along the hock and into the areas of the mace and stifle, preferably between 5 and 30 centimeters.
    [0248] In this particular embodiment, the number of longitudinal recessed lines (21, 21 ') is eight and they are spaced every 45 degrees. Thus, the lowered lines (20, 20 ', 21, 21') visible from the face of the part (1, 1 ') shown in the Figures have been represented continuously while the lowered lines (20, 20' , 21, 21 ') not visible because they are on the other side of the piece (1, 1') have been represented discontinuously.
    [0250] These recessed lines (20, 20 ', 21.21') are marked with an indelible material, such as ink. In this way, the recessed lines (20, 20 ', 21, 21') will be noticeable during the subsequent cutting of the high hardness bark even though a certain time has elapsed between both processes.
    [0252] Thanks to the lowered lines (20, 20 ', 21, 21'), the shank (10, 10 ') can be easily debarked by separating the very hard skin from the fat and meat of the piece (1, 1 '). To do this, it is enough to make cuts or incisions in the bark of great hardness following the lowered lines (20, 20 ', 21, 21') and mark the surface fragments (22, 22 '). After marking, the cutter can effortlessly separate the fragments (22, 22 ') manually or with the aid of a forceps or other type of gripping instrument. In this way, the meat of the shank (10, 10 ') is visible for slicing.
    [0254] Preparation procedure - Alternative realization
    [0256] In an alternative embodiment, a process for preparing pieces of ham (1), shoulder (1 ') or the like is provided to facilitate the subsequent cutting of said pieces, which comprises
    [0257] - trace on the surface of the piece (1, 1 '), preferably with a grinder, a hot iron or similar, a circular recessed line (20, 20') surrounding the end of the shank (10, 10 ') of the piece (1, 1 ') closest to the hoof (23, 23');
    [0258] - tracing on the surface of the piece ( 1, 1 '), preferably with a grinder, a hot iron or the like, a plurality of longitudinal recessed lines ( 21, 21') so that
    [0259] - if the surface of the piece ( 1, 1 ') is a crust of great hardness in its entirety, the longitudinal recessed lines ( 21, 21') are drawn from the circular recessed line ( 20, 20 ') to the tip ( 14, 14 ') of part ( 1, 1'); or - if the surface of the part ( 1, 1 ') is not a crust of great hardness in its entirety, the longitudinal recessed lines ( 21, 21') are drawn from the circular recessed line ( 20, 20 ') to the interface of separation between the crust of great hardness and the rest of the surface of the piece;
    [0260] said plurality of longitudinal recessed lines ( 21, 21 ') being preferably equally spaced and said longitudinal recessed lines ( 21, 21') defining a plurality of surface fragments ( 22, 22 '); Y
    [0261] - marking with ink or other indelible material the circular recessed line ( 20, 20 ') and the plurality of longitudinal recessed lines ( 21, 21').
    [0263] Figures 9a and 9b show side elevation views of an alternative example of preparing a piece of ham (1), shoulder (1 ') or similar, specifically practiced in the shank (10) of the piece of ham (1) in Figure 9a and in the shank (10 ') of the paddle piece (1') in Figure 9b. In both cases, a lowered circular line (20, 20 ') is drawn, preferably by means of a grinder, a file or a hot iron, at the end of the hock (10, 10') closest to the hoof (23, 23 ' ). Starting from said recessed circular line (20, 20 '), a plurality of longitudinal recessed lines (21, 21') are drawn that define a plurality of surface fragments (22, 22 ') or crust.
    [0265] In this alternative example, the surface of the part (1, 1 ') is a crust of great hardness that extends from the hoof to part of the areas of the mallet (15, 15') and the stifle (17, 17 ') of the part (1, 1 '). Thus, the longitudinal lowered lines (21, 21 ') are drawn from the lowered circular line (20, 20') to the interface of separation between the high-hardness crust and the rest of the surface of the part (1, 1 '); that is, the longitudinal recessed lines (21.21 ') are drawn along the shank and into the areas of the mallet and stifle. Preferably, the longitudinal recessed lines (21.21 ') extend into said zones between 5 and 30 centimeters.
    [0267] In this alternate example, the number of longitudinal recessed lines (21, 21 ') is eight and they are spaced every 45 degrees. Thus, the lowered lines (20, 20 ', 21, 21') visible from the face of the part (1, 1 ') shown in the Figures have been represented continuously while the lowered lines (20, 20', 21,21 ') not visible because they are on the other side of the piece (1, 1') have been represented discontinuously. Furthermore, preferably, the longitudinal recessed lines (21, 21 ') are substantially perpendicular to the plane in which the recessed circular line (20, 20') is drawn.
    [0268] These recessed lines (20, 20 ', 21, 21') are marked with an indelible material, such as ink. In this way, the recessed lines (20, 20 ', 21, 21') will be noticeable during the subsequent cutting of the high hardness bark even though a certain time has elapsed between both processes.
    [0270] In a different example, the surface of the part (1, 1 ') is a crust of great hardness in its entirety. In this case, the longitudinal recessed lines (21, 21 ') are drawn from the circular recessed line (20, 20') to the tip (14, 14 ') of the part (1, 1').
    [0272] Cutting Procedure - Alternative Realization
    [0274] In an alternative embodiment, there is provided a procedure for cutting pieces of ham, shoulder or the like previously prepared by the preparation procedure according to the alternative embodiment of the preparation procedure, wherein the cutting procedure comprises a step of cutting the surface of the part following the circular recessed line and the plurality of longitudinal recessed lines in the area of the shank, a step of marking the surface fragments of the part in the area of the shank to separate said surface fragments from the fat of the part, preferably with a cutting instrument or the like, and a step of removing the surface fragments of the piece in the area of the hock following the circular recessed line and the plurality of longitudinal recessed lines.
    [0276] Thanks to the lowered lines (20, 20 ', 21, 21'), the shank (10, 10 ') can be easily debarked by separating the very hard skin from the fat and meat of the piece (1, 1 '). To do this, it is enough to make cuts or incisions in the bark of great hardness following the lowered lines (20, 20 ', 21, 21') and mark the surface fragments (22, 22 '). After marking, the cutter can effortlessly separate the fragments (22, 22 ') manually or with the aid of a forceps or other type of gripping instrument. In this way, the meat of the shank (10, 10 ') is visible for slicing.
    权利要求:
    Claims (16)
    [1]
    1. - Procedure for preparing pieces of ham (1), shoulder (1 ') or similar to facilitate the subsequent cutting of said pieces (1, 1'), which includes making, from the internal face of the piece (1, 1 '), a plurality of cuts (3, 3', 5, 7) in at least one bone portion of the piece (1, 1 '), defining a plurality of bone fragments (9, 9'), of such that said plurality of cuts (3, 3 ', 5, 7) pass through the at least one bone portion to the separation interface between said at least one bone portion and the meat of the adjacent piece (1, 1') .
    [2]
    2. - Procedure for preparing pieces of ham (1), shoulder (1 ') or the like according to claim 1, wherein the procedure additionally comprises a step of drawing a plurality of marking lines (2, 2', 4, 6) indelible on the surface of the internal face of the piece (1, 1 ').
    [3]
    3. Procedure for preparing pieces of ham (1), shoulder (1 ') or the like according to claim 2, wherein the plurality of cuts (3, 3', 5, 7) is made following the trajectory of the lines of marked (2, 2 ', 4, 6) traced.
    [4]
    4. - Procedure for preparing pieces of ham (1), shoulder (1 ') or the like according to any of claims 2 or 3 wherein, when the piece is a ham (1),
    i. the plurality of indelible marking lines (2, 4) are drawn:
    - longitudinally over the area of the hammer (15) and parallel to each other, from the shank (10) to the counter (18) of the piece (1), covering approximately the upper half of the piece (1); Y
    - longitudinally (4) and divergent or parallel over the stifle area (17), from the kneecap (13) to the tip (14) of the part (1), covering approximately the lower half of the part (1 ); Y
    ii. The plurality of cuts (3, 5) are made in a portion of the ischium (11) and in a portion of the ileum (12) of the piece (1) following the trajectory of the marking lines (2, 4).
    [5]
    5. - Procedure for preparing pieces of ham (1), shoulder (1 ') or the like according to claim 4 wherein, additionally:
    - marking lines (6) are drawn on the area of the counter (18) of the piece (1), arranged at approximately 45 degrees with respect to the marking lines (2) traced in the upper half of said piece (1); Y
    - A plurality of cuts (7) are made in a portion of the ileum (12) following the trajectory of the marking lines (6) drawn on the area of the counter (18) of the part (1).
    [6]
    6. - Procedure for preparing pieces of ham (1), shoulder (1 ') or the like according to any of claims 4 to 5 wherein, additionally, a cut (24) is made in a portion of the fibula (8) of the part (1) from the external face of said part (1).
    [7]
    7. - Procedure for preparing pieces of ham (1), shoulder (1 ') or the like according to any of claims 2 or 3 wherein, when the piece (1') is a shoulder, i. The plurality of indelible marking lines (2 ') are drawn longitudinally in the area of the hammer (15') from the elbow (13 ') to the tip (14') of the piece (1 ') and in the area of the stifle (17 ') from the humerus (16') to the tip (14 ') of the piece (1'); and ii. the plurality of cuts (3 ') are made in a portion of the scapula (12'), avoiding the area of the scapular spine (19 ').
    [8]
    8. - Procedure for preparing pieces of ham (1), shoulder (1 ') or the like according to any of the preceding claims, wherein the procedure additionally comprises a stage of cleaning the piece (1, 1').
    [9]
    9. - Procedure for preparing pieces of ham (1), shoulder (1 ') or the like according to any of the preceding claims wherein, additionally, a plurality of marking lines (2, 2', 4, 6) are drawn indelible on the surface of the external face of the piece (1, 1 ').
    [10]
    10. - Procedure for preparing pieces of ham (1), shoulder (1 ') or the like according to any of claims 2 to 9, wherein the plurality of marking lines (2, 2', 4, 6) are drawn with ink, paraffin, with a hot metal, or with a cutting instrument, preferably a knife, a saw or a grinder.
    [11]
    11. - Procedure for preparing pieces of ham (1), shoulder (1 ') or the like according to any of the preceding claims, wherein the procedure additionally comprises
    - trace on the surface of the piece (1, 1 '), preferably with a grinder, a hot iron or the like, a circular recessed line (20, 20') surrounding the end of the shank (10, 10 ') of the piece (1, 1') closest to the hoof (23, 23 ');
    - tracing on the surface of the piece (1, 1 '), preferably with a grinder, a hot iron or the like, a plurality of longitudinal recessed lines (21, 21') so that
    - if the surface of the piece (1, 1 ') is a crust of great hardness in its entirety, the longitudinal recessed lines (21, 21') are drawn from the circular recessed line (20, 20 ') to the tip (14, 14 ') of part (1, 1'); or - if the surface of the part (1, 1 ') is not a crust of great hardness in its entirety, the longitudinal recessed lines (21,21') are drawn from the circular recessed line (20, 20 ') to the interface of separation between the crust of great hardness and the rest of the surface of the piece;
    said plurality of longitudinal recessed lines (21, 21 ') being preferably equally spaced and said longitudinal recessed lines (21, 21') defining a plurality of surface fragments (22, 22 '); Y
    - marking with ink or other indelible material the circular recessed line (20, 20 ') and the plurality of longitudinal recessed lines (21, 21').
    [12]
    12. - Procedure for preparing pieces of ham (1), shoulder (1 ') or the like according to any of the preceding claims, wherein the procedure additionally comprises a step of sealing the plurality of cuts (3, 3', 5, 7) made in the at least one bone portion using a food-grade sealant material, preferably lard or paraffin.
    [13]
    13. - Procedure for cutting pieces of ham (1), shoulder (1 ') or similar previously prepared by the preparation procedure according to any of claims 1 to 12, wherein the cutting procedure comprises,
    - cut the piece (1, 1 ') into slices until the first bone fragment (9, 9') is visible in the direction of advance of the cut,
    - separating from the meat the first bone fragment (9, 9 ') defined by the plurality of cuts (3, 3', 5, 7),
    - repeating the previous steps for each of the bone fragments (9, 9 ') defined by the plurality of cuts (3, 3', 5, 7).
    [14]
    14. - Cutting procedure according to claim 13, wherein the step of cutting the piece (1, 1 ') into slices is carried out using the marking lines (2, 2', 4, 6) as guides.
    [15]
    15. - Cutting method according to any of claims 13 or 14, wherein the method additionally comprises
    a step of cutting the surface of the piece (1, 1 ') following the circular recessed line (20, 20') and the plurality of longitudinal recessed lines (21, 21 ') in the area of the shank (10, 10') ;
    a step of marking the surface fragments (22, 22 ') of the piece (1, 1') in the area of the shank (10, 10 ') to separate said surface fragments (22, 22') from the fat of the piece (1, 1 '), preferably with a cutting instrument or the like; Y
    a step of removing the surface fragments (22, 22 ') from the piece (1, 1') in the area of the hock (10, 10 ') following the circular recessed line (20, 20') and the plurality of lines longitudinal recesses (21, 21 ').
    [16]
    16. - Device for preparing pieces of ham (1), shoulder (1 ') or the like, wherein the device comprises means to carry out the steps of the procedure according to any of claims 1 to 12.
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    同族专利:
    公开号 | 公开日
    ES2817893B2|2021-08-18|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES2130093A1|1997-11-20|1999-06-16|Saavedra Y Telesfero S L|Method for partially boning hams|
    US20060240756A1|2005-04-06|2006-10-26|Stanley Lobel|Butchering processes for meat products|
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