Removal of meat remnants from raw bones - to make broth

摘要

Raw bone fleshing to remove final remnants of meat is carried out by tumbling and vibrating the bones in a vessel of water fluid so as to produce a broth as the bones knock together and vibrate round the vessel. The broth is then piped off clear of the bones. Water can be used, or brine with NaCl concn. of 1-15%. Pref. 0.5-20 parts brine are used per part bone.