method for separation of native protein and fat from animal fat and protein wasserbestandteilen

摘要

Fats and protein from ground animal fatty tissue e.g. rough pork trimmings, are separated by disintegrating the tissue at 90-120 DEG F., preferably below 115 DEG F., to form a fluid mixture, and then subjecting the mixture to centrifugal force through a relatively quiescent longitudinal zone at below 120 DEG F. preferably at 95-115 DEG F. It is preferred that the fluid mixture be introduced in turbulent flow to the centrifuge at an angle to the direction of flow therein, the centrifuge being of a type which allows the separate recovery of the protein after the liquid fat has been removed (see Division B2).ALSO:Fat and protein from ground animal fatty tissue, e.g. rough pork trimmings, are separated by disintegrating the tissue at 90-120 DEG F., preferably below 115 DEG F., to form a fluid mixture, and then subjecting the mixture to centrifugal force through a relatively quiescent longitudinal zone at below 120 DEG F., preferably at 95-115 DEG F. It is preferred that the fluid mixture be introduced in turbulent flow to the centrifuge at an angle to the direction of flow therein, the centrifuge being of a type which allows the separate recovery of the protein after the liquid fat has been removed (see Division B2).