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发明授权
US09497985B2 Method for separating bone fragments and tallow from a single ingredient stream of beef by controlling the frozen condition of the beef and immersing in carbonic acid at elevated pressures 有权
通过控制牛肉的冷冻状态并在高压下浸入碳酸中来分离骨碎片和牛脂从单一成分料流中分离的方法

Method for separating bone fragments and tallow from a single ingredient stream of beef by controlling the frozen condition of the beef and immersing in carbonic acid at elevated pressures
摘要：
A method for the separation of fat from meat. The method includes providing individual pieces of meat containing lean and fat; subjecting the individual pieces of meat to cooling for a time sufficient to produce a difference in temperature between the fat and lean, wherein the fat is cooled such that the fat is friable and crumbles into finer particulates when subjected to a crushing force and the lean is cooled to a higher temperature than the fat and the lean is able to withstand a similar crushing force without substantially crumbling into smaller particulates; and with the fat and lean at the temperatures produced, subjecting the individual pieces of meat to a crushing force to separate particulates of fat from the individual pieces of meat.
摘要（中）：

一种从肉中分离脂肪的方法。 该方法包括提供含有瘦肉和脂肪的各肉块; 使各块肉冷却一段时间，足以产生脂肪和瘦肉之间的温度差，其中，脂肪被冷却，使得当经受破碎力时，脂肪是易碎的并且变成更细的颗粒，而瘦 冷却到比脂肪更高的温度，并且瘦体能够承受类似的破碎力而不会基本上破碎成更小的颗粒; 并且在产生的温度下，脂肪和瘦肉，使各个肉块经受破碎力从而分离脂肪颗粒与各块肉。

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