JP2000236806A - Meat processing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To shorten a meat-processing method, suppress the proliferation of microorganisms to improve the quality of meat and permit the meat to be stored for a long time by using reduction-treated water during the meat- processing process. SOLUTION: This meat-processing method comprises a step where frozen meat is thawed by soaking it in reduction-treated water and a step where the thawed meat is disinfected with strong acidic water. The reduction-treated water is prepared by irradiating water with far-infrared rays emitted from a glass composition consisting of 50-99 wt.% of a known glass composition including SiO2, B2O3, P2O5, Al2O3, R2O (where R is Li, Na, K), R'O (where R' is Mg, Ca, Ba) and 1-50 wt.% of quartz-feldspar porphyry or 1-50 wt.% of magnetite.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for processing meat.

[0002]

2. Description of the Related Art In general, far-infrared rays are used for improving water quality, modifying foods, etc. because they have the effect of reducing water clusters and increasing the concentration of dissolved oxygen. It is said to have various useful effects, and its use is wide. Further, in the food industry, daily battles with microorganisms such as Escherichia coli, Salmonella, etc., and at present, large amounts of chemicals such as sodium hypochlorite are used for sterilization of microorganisms. For this reason, environmental pollution around the factory, the effect of residual chlorine and the like contained in foods on the human body, and the like have become serious problems. For example, in a broiler processing plant, the concentration of chemicals such as sodium hypochlorite used for sterilization is increasing every year with the increase of microorganisms such as Escherichia coli and Salmonella present in the body of the broiler. Recently, many treatments are performed at a high concentration of 100 ppm or more.

[0003]

In the beef processing industry,
As shown in FIG. 8, beef imported in a frozen state is
Thaw in the natural state for 1 to 2 days, sterilize using sodium hypochlorite, ozone water, strong acid, etc. after thawing, freeze as large blocks in kilos and ship to retail stores, restaurants, etc. are doing. In this case, there is a problem that a long period of several days is required for naturally thawing the frozen meat, and environmental pollution is caused because a chemical such as sodium hypochlorite is used for the sterilization treatment. In addition, there was a problem that bacteria in the meat did not decrease in the processing step and the product did not last long.

In the pork processing industry, as shown in FIG. 9, pork imported in a frozen state is thawed in a natural state for 1 to 2 days, and after thawing, sodium hypochlorite or the like is used. After sterilizing, immersing in a seasoning solution for two weeks and seasoning, it is smoked and shipped to retail stores, restaurants and the like as ham, sausage, bacon and the like. Here, there was a problem that microorganisms proliferated during the seasoning treatment and the smoking treatment, and the product was easily spoiled. The present invention has been made to solve such a conventional problem, and an object of the present invention is to reduce the processing step by using reduced water in the processing step of meat to reduce the growth of microorganisms. It is an object of the present invention to provide a method for processing meat, which suppresses the deterioration of meat and improves the quality of meat, and enables long-term storage.

[0005]

According to a first aspect of the present invention, there is provided a meat processing method comprising the steps of immersing frozen meat in reducing water and thawing the meat. The reduced water is SiO ₂ , B ₂
O ₃ , P ₂ O ₅ , Al ₂ O ₃ , R ₂ O (where R is Li,
A known glass composition containing Na, K), R'O (where R 'is Mg, Ca, Ba), etc. 50 to 99 wt%
And a method in which water is irradiated with far-infrared rays emitted from a glass composition composed of 1 to 50 wt% of a quartz-feldspar porphyry raw material or 1 to 50 wt% of magnetite.

[0006] The meat processing method according to claim 2 is a method for processing meat, comprising the steps of immersing frozen meat in reducing water to defrost it, and sterilizing the thawed meat with strongly acidic water. And the reduced water is SiO ₂ , B ₂ O ₃ , P ₂
O ₅ , Al ₂ O ₃ , R ₂ O (where R is Li, Na,
K), 50 to 99 wt% of a known glass composition containing R'O (where R 'is Mg, Ca, Ba) and the like, 1 to 50 wt% of quartz-feldspar porphyry raw material or magnetite 1 to 5 wt%
The method was manufactured by irradiating water with far infrared rays emitted from a glass composition composed of 0 wt%.

In the meat processing method according to the third aspect, the frozen
Steps of immersing the meat in reducing water to defrost, and the meat after thawing
Of sterilized meat with strongly acidic water and return of sterilized meat
Step of immersing in seasoning liquid using raw water and meat after seasoning
And a step of smoking the meat.
The reduced water is SiO₂, B₂O₃, P₂O₅, Al
₂O ₃, R₂O (where R is Li, Na, K), R'O
(Where R 'is Mg, Ca, Ba)
Glass composition of 50-99 wt% and quartz-feldspar porphyry
1-50 wt% of magnetite or 1-50 wt% of magnetite
Irradiate far-infrared rays emitted from the glass composition
It was a method manufactured by irradiation.

According to a fourth aspect of the present invention, there is provided the meat processing method according to the first, second or third aspect, wherein the frozen meat is subjected to a freezing treatment after being immersed in reduced water. In the meat processing method according to claim 5, in the meat processing method according to claim 2 or 3, the strongly acidic water is obtained by electrolyzing reduced water.

[0009]

Embodiments of the present invention will be described below with reference to the drawings. The meat processing method according to the first embodiment is performed by the steps shown in FIG. 1. The frozen meat is immersed in reduced water for 5 to 7 hours to defrost. As the meat, besides domestic carcass, carcasses such as beef, pork, horse meat, and mutton frozen and imported can be used. The method of freezing and preservation is optional, but it is effective if it is subjected to a freezing treatment after immersion in reduced water. According to the conventional general method, it takes one day or two days for thawing because it is left in a natural state and thawed. However, according to this method, it takes 5 to 7 hours, and no meat juice is generated at the time of thawing. Will be better. 2. The thawed beef is immersed in strongly acidic water for 10 to 20 seconds for sterilization. The strongly acidic water used is obtained by electrolyzing reduced water. Since a chemical such as sodium hypochlorite is not used here, the processing cost can be reduced, and environmental pollution due to wastewater can be suppressed. 3. After the surface of the meat is wiped off with a paper towel or the like to drain the water, the meat is cut into a predetermined shape and shipped to retail stores, restaurants and the like. Here, since the bacteria are sterilized by reducing water, strongly acidic water or the like, the generation of various bacteria is suppressed. Therefore, rot can be prevented without having to be processed into a large block as in the related art, and the shelf life is extended by one to two weeks.

Next, a method for processing meat according to the second embodiment will be described. The meat processing method according to the second embodiment is performed by the steps shown in FIG. 1. The frozen pork is immersed in reducing water for 2 hours to defrost. As the pork, domestic carcasses, frozen carcasses and the like can be used. The method of freezing and preservation is optional, but it is effective if it is subjected to a freezing treatment after immersion in reduced water. According to the conventional general method, it takes one day or two days for thawing because it is left in a natural state and thawed. However, according to this method, the thawing is completed in two hours, and no meat juice is generated at the time of thawing and the meat quality is good Become. 2. The thawed pork is immersed in strongly acidic water for 10 to 20 seconds for sterilization. The strongly acidic water used is obtained by electrolyzing reduced water. Since a chemical such as sodium hypochlorite is not used here, the processing cost can be reduced, and environmental pollution due to wastewater can be suppressed. 3. The sterilized pork is immersed in reduced water mixed with a seasoning for one week, and seasoned. Here, since the reduced water is used, the generation of various bacteria is suppressed. 4. After smoked, it is shipped as processed food such as ham, sausage, bacon, etc. Here, since the bacteria are sterilized by reducing water, strongly acidic water or the like, the generation of microorganisms is suppressed. Therefore, the taste is improved, and the shelf life is extended by one to two weeks.

Next, a method for producing the reduced water will be described. The reduced water is SiO ₂ , B ₂ O ₃ , P ₂ O ₅ , A
l ₂ O ₃ , R ₂ O (where R is Li, Na, K), R′O
(Where R 'is Mg, Ca, Ba), etc., a known glass composition containing 50 to 99 wt% and a quartz-feldspar porphyry raw material 1 to 50 wt% or a magnet composition composed of magnetite 1 to 50 wt% It is manufactured by irradiating water with far-infrared rays emitted from an object.

FIGS. 3 and 4 show an example of an apparatus for producing reduced water. The apparatus A for producing reduced water includes a pedestal 3 provided with a water supply port 1 and a drain port 2, a drain pipe 4 extending upward from the pedestal 3, and a tubular net portion 5 installed on the pedestal 3. , A spacer 6 installed on the mesh portion 5, an outer frame 7 fitted on the outer periphery of the mesh portion 5 and the spacer 6, and a bolt 8 for fastening the pedestal 3 and the outer frame 7. ing. The mesh portion 5 is arranged so as to surround the drain pipe 4, and the inside is filled with a large number of pebble or egg-size glass compositions. A water supply port 1 and a drainage port 2 are disposed below the pedestal 3, and water entering from the water supply port 1 rises inside the outer frame 7 by the pressure of the water itself. At this time, since the net portion 5 is filled with the glass composition, while being in contact with the glass composition, the glass composition is activated by the action of far-infrared rays to form reduced water. The reduced water gradually rises and is discharged from the drain port 2 through the drain hole 9 at the upper end.

Next, a method for producing strongly acidic water will be described. The strongly acidic water is obtained by electrolytically treating reduced water,
Use a material with a pH of 2.7 or less. It is known that when distilled water or an electrolyte solution is electrolyzed, acidic electrolytic water is generated on the anode side and alkaline electrolytic water is generated on the cathode side. Generally, alkaline electrolyzed water is called alkali ion water or the like, while acidic electrolyzed water is called strongly acidic water or the like. Conventionally, this strongly acidic water is known to have bactericidal and antibacterial properties. The electrolytic treatment equipment separates the inside of the electrolytic cell into an anode chamber and a cathode chamber by a diaphragm, arranges electrodes in each chamber, supplies reduced water to the electrolytic cell, and applies a DC voltage between the electrodes. As a result, strongly acidic water having a high hydrogen ion concentration is formed near the anode, and alkali ion water having a high hydroxyl ion concentration is formed near the cathode. Since these ionic waters are separated by a diaphragm, they do not mix with each other. By extracting the solution on the anode side, strongly acidic water having a pH of 2.7 or less can be obtained.
Since the strongly acidic water is obtained by electrolytically treating the reduced water, it has a higher bactericidal property than ordinary strong acidic water. It should be noted that tap water can be used as a method for producing strongly acidic water, and other electrolysis is also possible.

Next, a method for producing the glass composition will be described. FIG. 5 is an explanatory diagram showing components of the glass composition of the present invention and radiation characteristics of far-infrared rays. FIG. 6 is an explanatory diagram showing contact angles of water droplets on the glass composition according to Reference Example 1. FIG. 3 is a soda-lime glass. It is explanatory drawing which shows the contact angle of the upper water droplet. General glass (soda-lime glass) is constituted by a mixture ratio of components as shown below. _{SiO 2 100.00Kg Na 2 CO 3 43.00Kg} CaCO 3 12.90Kg Na 2 B 2 O 4 · 5H 2 O 3.62Kg NaNO 3 3.60Kg Al (OH) 3 3.00Kg TiO 2 2.00Kg ZnO 2 _{.00Kg as 2 O 3 0.52Kg Sb 2} O 3 0.10Kg Na 2 sO 4 0.50Kg Na 2 SiF 6 0.40Kg after mixing these components homogeneously, 1300-1400
A glass that is melted at a temperature of ° C. and vitrified is formed, and then gradually cooled to produce a glass. The emissivity of the far-infrared ray was 60% to 80% when the far-infrared ray emitted from the perfect black body was set to 100.
The contact angle with water was 62 °.

The glass composition of the present invention is constituted by the mixing ratio of the following components. Reference Example 1 56.81 kg of SiO ₂ 32.00 kg of Na ₂ CO ₃ 7.33 kg of CaCO ₃ 3.18 kg of Na ₂ B ₂ O _4.5 H ₂ O 3.18 kg of NaNO ₃ 2.05 kg Al (OH) ₃ 2.05 kg TiO ₂ 11 kg ZnO 1.11 kg quartz-feldspar porphyry (quartz porphyry) 35.30 kg After mixing these components uniformly, 1300-1400
A glass composition was produced by melting at a temperature of ° C. and forming a vitrified material, followed by slow cooling. The emissivity of far infrared rays is 100
, A value of 87% to 89% was shown. The contact angle with water was 4 °.

Reference Example 2 SiO ₂ 51.00 Kg Na ₂ CO ₃ 28.80 Kg CaCO ₃ 6.57 Kg Na ₂ B ₂ O ₄ .5H ₂ O 2.85 Kg NaNO ₃ 1.83 Kg Al (OH) ₃ 1.83 Kg TiO _{2 1.02Kg ZnO 1.02Kg Li 2 CO 3} 1.20Kg quartz - feldspar porphyry 77.10Kg after mixing these components homogeneously, 1300-1400
A glass composition was produced by melting at a temperature of ° C. and forming a vitrified material, followed by slow cooling. The emissivity of far infrared rays is 100
, A value of 89% to 90% was shown. The contact angle with water was 4 °.

Reference Example 3 SiO ₂ 60.10 Kg Na ₂ CO ₃ 33.00 Kg CaCO ₃ 7.50 Kg Na ₂ B ₂ O ₄ .5H ₂ O 3.22 Kg NaNO ₃ 2.20 Kg Al (OH) ₃ 2.55 Kg TiO _{2 1.00Kg ZnO 1.00Kg Fe 2 O 3} 5.20Kg quartz - feldspar porphyry 1.20Kg after mixing these components homogeneously, 1300-1400
A glass composition was produced by melting at a temperature of ° C. and forming a vitrified material, followed by slow cooling. The emissivity of far infrared rays is 100
, A value of 87% to 88% was shown. The contact angle with water was 10 °.

Reference Example 4 SiO ₂ 62.00 Kg Al (OH) ₃ 5.10 Kg AlPO ₄ 2.22 Kg Li ₂ CO ₃ 25.90 Kg Quartz-feldspar porphyry 25.00 Kg After mixing these components uniformly, 1300 ~ 1400
A glass composition was produced by melting at a temperature of ° C. and forming a vitrified material, followed by slow cooling. The emissivity of far infrared rays is 100
, A value of 87% to 89% was shown. The contact angle with water was 5 °.

[0019] Reference Example _{5 SiO 2 78.04Kg Na 2 CO 3} 9.56Kg CaCO 3 5.50Kg Na 2 B 2 O 4 · 5H 2 O 15.23Kg ZnO 8.50Kg K 2 CO 3 18.90Kg KNO 3 6 0.000 Kg Quartz-feldspar porphyry 46.62 Kg After mixing these components uniformly, 1300-1400
A glass composition was produced by melting at a temperature of ° C. and forming a vitrified material, followed by slow cooling. The emissivity of far infrared rays is 100
, A value of 88% to 90% was shown. The contact angle with water was 5 °.

[0020] Reference Example _{6 SiO 2 60.00Kg Na 2 CO 3} 2.50Kg Na 2 B 2 O 4 · 5H 2 O 35.00Kg Al (OH) 3 4.92Kg ZnO 4.00Kg H 3 BO 3 13.00Kg _{li 2 CO 3 0.50Kg Fe 2 O} 3 2.00Kg quartz - feldspar porphyry 30.00Kg after mixing these components homogeneously, 1300-1400
A glass composition was produced by melting at a temperature of ° C. and forming a vitrified material, followed by slow cooling. The emissivity of far infrared rays is 100
, A value of 87% to 89% was shown. The contact angle with water was 4 °.

Reference Example 7 62.30 kg of SiO ₂ 30.05 kg of Na ₂ CO ₃ 7.25 kg of CaCO ₃ 4.21 kg of Na ₂ B ₂ O ₄ .5H ₂ O 4.21 kg of NaNO ₃ 1.60 kg of Al (OH) ₃ 3.20 kg of TiO 2 ₂ 2.00Kg ZnO 1.00Kg KNO ₃ 2.30Kg magnetite (magnetite) 15.00Kg after mixing these components homogeneously, 1300-1400
A glass composition was produced by melting at a temperature of ° C. and forming a vitrified material, followed by slow cooling. The emissivity of far infrared rays is 100
, A value of 87% to 88% was shown. The contact angle with water was 6 °.

In the glass composition of the present invention, even if a fining agent such as As ₂ O ₃ or Sb ₂ O ₃ harmful to the human body is not added,
It was noted that the glass was clear and bubble-free glass was obtained. With respect to the quartz-feldspar porphyry glass composition of this reference example and a commonly known glass product, a test was performed based on the alkali component dissolution test method of a glass product according to JIS standards. While 2 mg of the alkali component was eluted, only 0.7 mg of the alkali component was eluted in the quartz-feldspar porphyry glass product according to this reference example. As a result, the glass composition of the present invention is considered to have considerably improved the stability of the internal structure of the glass. As a result, components such as Al ₂ O ₃ from the quartz-feldspar porphyry raw material contained in the glass composition of the present invention are effectively added to the glass, and non-crosslinked oxygen in the glass structure is replaced with crosslinked oxygen or the like. This prevents the phenomenon that Na ⁺ , K ^{+ and the} like in the glass product are eluted from the glass surface, and makes it possible to maintain the characteristics of the present invention for a long time.

The glass product according to the present embodiment has a far infrared radiation wavelength range of 2.5 to 30 which is useful for various living organisms.
The total emissivity in the wavelength range of μm is 0.87 to 0.89, and the radiant energy is 3.50 × 10 ^{2 to} 3.58 × 10 ² W.
/ M ² . As a result, it became clear that the radiation efficiency was much higher than the total emissivity of far infrared rays of 0.60 to 0.80 in the case of a general soda glass product. In addition, the contact angle between the glass composition of Reference Example 1 and a water drop of a conventional soda-lime glass was measured using a contact angle measuring device (manufactured by Kyowa Interface Science Co., Ltd .: Model CA).
As a result of measurement at 1 × 150), as shown in FIG. 6 and FIG. 7, the contact angle of the water droplet on the soda-lime glass product is about 62 °, whereas the contact angle of the water droplet on the glass of the present invention is about 4 °. It showed remarkable hydrophilicity.

By placing the glass composition of the present invention in a water passage and irradiating the water with infrared rays, the water is activated and water having a reducing power is produced. When chickens and fish are treated with the water (reduced water) treated by this method, substances oxidized in the chickens and fish are drawn out toward the reduced water, and the reduced water enters the chickens and fish. By doing so, it is possible to remove waste products containing bacteria that cause spoilage contained in foods. Also, by subsequently immersing the food in strongly acidic water through the glass composition, a film having a potential of about 1100 mv was formed around the food, thereby preventing the invasion of bacteria and preventing decay. According to such a principle, bacteria (Escherichia coli, Salmonella, etc.) in food can be made negative (harmless) without using any drug.

The basics of food-related water treatment using existing ceramics are all treated by antibacterial and bactericidal actions. In this case, only a special component is added to the ceramic (sometimes containing a harmful substance) to perform a surface treatment. Therefore, it was not possible to deal with the inside of the food. In addition, since the ceramics used are porous, germs and the like can propagate in them, and it is difficult for the porous portion to be blocked and the effect to continue for a long period of time. That is the current situation. According to the present invention, it is significant that it becomes possible to apply a redox effect, which is a natural phenomenon, and to pull out decay substances (such as Escherichia coli and Salmonella teeth) inside foodstuffs to the outside by a reducing action. It is a feature. Further, since the glass composition used mainly uses glass mainly made of natural ore, which has not been conventionally used for meat processing, problems such as porosity and melting have been solved. This glass is difficult to regenerate ceramics, but can be reclaimed and reused using special techniques.

[0026]

As described above, the meat processing method of the present invention has the following effects. 1. Negativeness of bacteria such as Salmonella and Escherichia coli contained in foodstuffs In ordinary ham, there are 10 ⁵ to 10 ⁸ general viable bacteria and 10 ⁴ to 10 ⁶ Salmonella and Escherichia coli. After the treatment, Salmonella, Escherichia coli, etc. were all negative except for general viable bacteria. When producing raw ham, after the pre-treatment process, season it for a few days, and then smoke it (in terms of temperature, conditions under which bacteria can easily grow). If it is not in such a state, Salmonella and Escherichia coli cannot be made negative when they are commercialized. When pretreated with the reduced water of the present invention, by its reducing action, putrefactive substances (including Salmonella, Escherichia coli, etc.) in meat can be pulled out to the outside, and further, the bacteria remaining inside are made negative. In addition, by using reduced water during seasoning, it is possible to obtain a product which is a final product but is negative for bacteria such as Salmonella and Escherichia coli.

With the establishment of this process, the conventional raw ham which could only be used as a raw material for raw meat can now be used as a raw material for frozen meat, and the cost can be greatly reduced. By using the reduced water for improvement of shelf life, freezing, thawing, and the like, the taste can be equal to or better than that of raw ham made from raw meat. The process using the reduced water can be applied to food materials other than meat (such as fish, shellfish, vegetables, and fruits) as they are. For example, when vegetables are immersed in reducing water and treated, the bacteria contained therein can be naturally turned negative, and furthermore, chemicals such as pesticides can be extracted from the inside of the vegetables to the outside. By performing this treatment at a retail store or the like, problems such as bacteria and chemicals can be solved, and safe food materials can be provided to general users.

2. Improving the shelf life of foodstuffs By treating foodstuffs such as meat, seafood, vegetables, and fruits with reducing water, drip prevention, discoloration prevention, and germ-negative bacteria enable longer-lasting foods compared to conventional foods. Become. In the industry, the drip problem of meat and the like has a direct return to cost (usually traded at a weight price), and furthermore, it is a factor that makes the product last longer. However, these problems can be solved by treating with reducing water. The discoloration is usually caused by the progress of the oxidation phenomenon. However, the treatment with the reduced water can suppress the oxidation, so that the discoloration becomes difficult. Further, as described above, bacteria can be made negative, so that decay by bacteria can be reduced, and the bacteria will last longer. By allowing food to last for a long time, the manufacturing side can substantially increase the yield compared to the conventional method, and can greatly reduce costs. In addition, the retailer and the user can purchase in a planned manner, which brings merit. Furthermore, at present, the amount of food that is discarded at each distribution stage can be reduced considerably, and the amount of food that is discarded at home is also reduced, resulting in significant improvements in production, cost, and the environment. it can. At the time of negative treatment of bacteria and long-term treatment, treatment with reduced water followed by treatment with strongly acidic water (electrolytic water) having a pH of 2.7 or less gives a surface of treated material of 1,000
The formation of a barrier at a potential of 0 mV prevents external bacteria from entering the interior and is more effective. This step can be performed if necessary in the following freezing and thawing.

3. Freezing / improving foodstuffs For example, conventional freezing of meat and the like is generally performed by vacuum packing and putting it in a refrigerator after sterilization of foodstuffs (using chemicals such as sodium hypochlorite) is completed. I have. In this conventional method, when thawed, dripping occurs and the weight of the foodstuff is reduced by 10 to 20%. At present, the meat quality and the like change, the taste deteriorates, bacteria proliferate, decay progresses, and the smell is generated, so that the shelf life does not last. or,
Even when frozen and thawed with water treated with conventionally known ceramics or the like, drip, discoloration, bacteria, odor, etc. could not be improved. When a treated material such as a food is immersed in the reduced water of the present invention, the reduced substance instantaneously reduces clusters of liquid (eg, water, blood, etc.) contained in the treated material, thereby tightening the treated material, The cells constituting the object can be frozen without destroying them. or,
If this treated product is thawed with reducing water, the raw state can be reproduced because the cells are maintained without being destroyed.

As a result, the following effects appear. 1) Freezing time and thawing time are greatly reduced because the cluster is small. 2) Freezing and thawing can be performed without destroying the constituent cells, so that a raw material can be obtained. (Prevention of drip, discoloration, etc., bacteria are made negative without odor) 3) Prevention of drip, discoloration, etc., bacteria are made negative without odor, so that the shelf life after thawing is improved. Also, the same effect can be obtained by laying down the glass used for the reduced water, placing the treated material on it for a certain period of time, and then freezing and thawing. As a result, meat, seafood and vegetables can be processed as a matter of course, but fruits, such as melons and apples, which could not be frozen until now, can now be frozen and thawed without breaking cells. Therefore, you can enjoy freshness with frozen food.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing a process of processing beef.

FIG. 2 is an explanatory view showing a processing step of pork.

FIG. 3 is a cross-sectional view of a water treatment device using a glass composition.

FIG. 4 is an exploded perspective view of a water treatment apparatus using a glass composition.

FIG. 5 is an explanatory diagram showing components of a glass composition and radiation characteristics of far infrared rays.

FIG. 6 is an explanatory diagram showing a contact angle of a water droplet on the glass composition of Reference Example 1.

FIG. 7 is an explanatory diagram showing a contact angle of a water droplet on soda-lime glass.

FIG. 8 is an explanatory view showing a beef processing step according to a conventional example.

FIG. 9 is an explanatory view showing a pork processing step according to a conventional example.

[Explanation of symbols]

 A Reducing water production device 1 Water supply port 2 Drain port 3 Pedestal 4 Drain pipe 5 Net part 6 Spacer 7 Outer frame 8 Bolt 9 Drain hole

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Yasutaka Matsuo 5-7-12 Hirao, Chuo-ku, Fukuoka F-term (reference) 4B042 AC07 AD01 AD02 AD03 AG02 AG03 AG04 AG05 AH01 AK01 AP07 AP11 AP16 AP18 4G062 AA09 AA15 BB01 DA06 DB03 DC03 DD01 DE03 DF01 EA03 EB05 EC01 ED01 EE03 EF01 EG01 FA01 FB03 FC01 FD01 FE01 FF01 FG01 FH01 FJ01 FK01 FL01 GA01 GA10 GB01 GC01 GD01 GE01 HH01 HH03 HH05 HK01 JJH13 H03 H01 H13 HK KK10 MM01 NN40 PP11

Claims (5)

[Claims] 1. A method for processing meat comprising immersing frozen meat in reduced water and thawing the reduced meat, wherein the reduced water is SiO ₂ , B ₂ O ₃ , P ₂ O ₅ , Al ₂ O.
₃ , 50 to 99 wt% of a known glass composition containing R ₂ O (where R is Li, Na, K), R′O (where R ′ is Mg, Ca, Ba), and quartz-feldspar Porphyry raw material 1
A meat processing method characterized by being produced by irradiating water with far infrared rays emitted from a glass composition composed of 50 wt% or magnetite of 1 to 50 wt%. 2. A method for processing meat comprising a step of immersing frozen meat in reducing water to defrost it, and a step of sterilizing the thawed meat with strongly acidic water, wherein the reduced water is SiO ₂ , B ₂ O ₃ , P ₂ O ₅ , Al ₂ O
₃ , 50 to 99 wt% of a known glass composition containing R ₂ O (where R is Li, Na, K), R′O (where R ′ is Mg, Ca, Ba), and quartz-feldspar Porphyry raw material 1
A meat processing method characterized by being produced by irradiating water with far infrared rays emitted from a glass composition composed of 50 wt% or magnetite of 1 to 50 wt%. 3. A step of immersing the frozen meat in reduced water to defrost it, a step of sterilizing the thawed meat with strongly acidic water, and a step of immersing the sterilized meat in a seasoning liquid using reduced water. Wherein the reduced water is SiO ₂ , B ₂ O ₃ , P ₂ O ₅ , Al ₂ O.
₃ , 50 to 99 wt% of a known glass composition containing R ₂ O (where R is Li, Na, K), R′O (where R ′ is Mg, Ca, Ba), and quartz-feldspar Porphyry raw material 1
A meat processing method characterized by being produced by irradiating water with far infrared rays emitted from a glass composition composed of 50 wt% or magnetite of 1 to 50 wt%. 4. The meat processing method according to claim 1, wherein the frozen meat is subjected to a freezing treatment after being immersed in reduced water. 5. The meat processing method according to claim 2, wherein the strongly acidic water is obtained by electrolyzing reduced water.