JP2002176909A - Packaging body of meat, method for packaging meat by using the same, and method for preserving meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packaging body of meat, capable of allowing a packaging operation of the meat to be carried out by one step, and capable of extremely improving the operation efficiency, and further to provide a method for packaging the meat by using the packaging body and a method for preserving the meat. SOLUTION: The packaging body 11 of the meat, having an air-impermeable bag 12 for storing the meat M and an absorbing material 13 for absorbing drips from the meat M, is characterized by an opening 15 formed in the air- impermeable bag 12, and the absorbing material 13 arranged at the opening 15 position at the outside of the air-permeable bag 12 through a porous sheet 14.

Description

DETAILED DESCRIPTION OF THE INVENTION

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a package for meat, a method for packaging meat using the same, and a method for storing meat.
More particularly, the present invention relates to a meat package that can perform a meat packaging operation in one step and dramatically improve the working efficiency, a meat packaging method using the meat package, and a meat preservation method.

2. Description of the Related Art
The meat packaging operation includes a mounting process of attaching an absorbent made of a liquid absorbent material to the meat that has undergone manipulative work (operation of cutting muscles of various parts from carcasses), and a process of packing the meat with the absorbent into a shrinkable bag ( Or a non-shrinkable bag). All the above-mentioned packaging operations are performed manually, and during this operation, the meat often comes into contact with humans, and the time for which the meat is exposed to the air has been increased, so that from the viewpoint of work efficiency and sanitation. From the point of view, there was a demand for more efficient work. A main object of the present invention is a meat packaging body capable of performing a meat packaging operation in one step and dramatically improving work efficiency, a meat packaging method using the meat packaging body, and a meat preservation method. It is to provide. In the meat preparation work, for example, as shown in FIG. 5, the loin portion of the meat M has a muscle below the bone, and a blood vessel runs in parallel with the bone along with the muscle tissue. Is cut at the location shown by the dotted line in the figure, a large amount of drip comes out from the cut surface. Heretofore, in the case of the package 1 shown in FIGS. 6 and 7, the meat 3 in the meat M at such a portion is conventionally packed with the absorbent body 3 attached to the side of the meat M which is not a cut surface. For this reason, after packing the bag,
a is sealed, and the bag 2 is thermally contracted.
The gap from the position of the cut surface to the absorbent material 3 disappeared, and the drip of the meat M from both the cut surfaces became difficult to be absorbed by the absorbent material 3 and accumulated on both the cut surface sides of the bag 2. For this reason, as shown in FIG. 7, the cut surface portion of the meat M is discolored by contact with the drip accumulated on both cut surface sides of the bag 2 for a long time, and it is necessary to remove the discolored portion M1 later. Commodity yield was falling. Another object of the present invention is to provide a meat package capable of reliably absorbing the drip from both cross-sectional sides of the meat, a method of packing the meat using the same, and a method of storing the meat. Also, in the conventional package 1, the meat M is
Was mounted and the bag was packed, so that the absorber 3 was protruding from the surface of the meat M, and this was caught and the bag could not be packed smoothly. Also, in the conventional package 1, when the bag is packed using a shrinkable bag, the absorbent material 3 becomes wrinkled with the shrinkage of the shrinkable bag, and the absorbent material 3 has a sufficient amount of wrinkles. There was also a problem that the function could not be exhibited. Still another object of the present invention is to be able to carry out a bag packing operation smoothly and even when using a shrinkable bag,
An object of the present invention is to provide a meat package in which an absorbent does not wrinkle with shrinkage of a shrinkable bag, a method of packing meat using the same, and a method of storing meat.

To achieve the above object, the present invention relates to a meat package comprising a non-breathable bag for storing meat and an absorbent for absorbing drip from the meat. While providing an opening in the non-breathable bag,
Meat package, characterized in that an absorbent material is arranged at the opening position on the outside of the non-breathable bag via a porous sheet,
The gist of the present invention is a method of packaging meat by vacuum packaging meat using the package, and a method of preserving meat by chilling meat vacuum-packed using the meat packaging of the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a meat package according to the present invention and a meat packaging method using the same will be described in more detail with reference to an embodiment shown in the drawings. First, the meat package of the present invention will be described. As shown in FIGS. 1 and 2, a package 11 of the present invention includes a non-breathable bag 12 containing a meat M and an absorbent material 1 for absorbing a drip from the meat M.
3 is provided. The material of the non-breathable bag 12 has sufficient mechanical strength and elongation as a packaging material together with non-breathability,
Since it has flexibility and is used as a food packaging material, a material that does not adversely affect the human body is desirable.
In addition, since the non-breathable bag 12 closes the open end after storing the meat M, a heat-sealable material is preferably used so that sheet sealing or ultrasonic sealing can be performed. The material of the non-breathable bag 12 includes a shrinkable type and a non-shrinkable type, and is appropriately selected and used depending on the type of meat. For example, in the case of a shrinkable type, there is a type in which a vinylidene chloride (PVDC) film is used as a core material and an ethylene-vinyl acetate copolymer (EVA), an irradiated EVA, an ionomer resin, and the like are arranged on both surfaces thereof. In the case of a non-shrink type, a polyamide is used as a base and polyethylene (PE), EV
A, and those in which an iomer and the like are arranged are known. Since the package of the present invention is mainly applied to meat that has undergone manipulating work (work to cut muscles of various parts from carcasses), the size and shape of the meat can be various, such as block-shaped meat and thinly sliced meat. Is different. In addition, there are various types of meat such as beef, pork, and chicken, and the manipulating operation according to the type is performed. Therefore, the size and shape of the meat also differ depending on the type of meat. For this reason, it is desirable that the shape and size of the non-breathable bag be appropriately determined such as a rectangular shape, a cubic shape, and a cylindrical shape according to the size and shape of the meat. This non-breathable bag has an opening 15
Is provided. When the meat M is stored in the non-breathable bag 12, the drip oozing out of the meat M is discharged through the opening 15 to the outside of the non-breathable bag 12, and the outside of the non-breathable bag 12 is covered so as to cover the opening 15. Is absorbed by the absorbent material 13 disposed at the opening position of the above through the porous sheet 14. This non-breathable bag 12
The size and shape of the opening 15 are completely arbitrary, and may be appropriately determined according to the size and shape of the meat M. For example, when packing meat M (loin portion of beef) prepared as shown in FIG. 5, the non-breathable bag 12 corresponds to the size and shape of the meat M as shown in FIG. Although the meat M can be stored smoothly and securely by using a cylindrical bag, the opening 15 has a depth direction from the open end 12a to the bottom 12b of the non-breathable bag 12 as shown in FIG. It is good to provide over. Opening 1 as described above
5 is a non-breathable bag 1 of drip oozing from meat M
2Exhaust port to outside. For this reason, if the opening 15 is provided in the depth direction of the non-breathable bag 12 and further provided so as to include the open end portion 12a and the bottom portion 12b, the drip of the meat M from both cut surfaces AB is surely prevented from the opening 15. It will be discharged out of the breathable bag 12. Opening 1
The number 5 is not limited to one and may be plural. For example, instead of providing one elongated opening 15 in the depth direction of the air-impermeable bag 12 as shown in FIG. 1, a number of openings may be provided in the depth direction of the air-impermeable bag 12. The opening 15 is provided at the bottom 12 b of the air-impermeable bag 12.
And at the open end 12a. When the meat M shown in FIG. 5 is accommodated in the air-impermeable bag 12 shown in FIG.
And the open end 12a. Therefore, by providing the opening 15 at the bottom and the open end of the non-breathable bag 12, the drip from the cut surface of the meat M can be efficiently discharged to the outside of the non-breathable bag 12. Opening 1
5 is provided on each of the upper and lower surfaces of the non-breathable bag 12,
The absorber 13 and the porous sheet may be arranged at each opening. In this case, even if meat wrapped in the package is stacked upside down, the drip is reliably absorbed. It is preferable to use a material that has a function of absorbing drip and that does not adversely affect the human body when storing meat. Specific examples include a water-absorbing polymer sheet formed by adding pulp or the like to an absorbent polymer powder, or a sheet obtained by laminating pulp paper on both upper and lower surfaces of the water-absorbing polymer sheet. Examples of the water-absorbing polymer include cross-linked polyacrylate, starch, acrylonitrile graft polymer, vinyl acetate, acrylate copolymer, isobutylene, maleic anhydride copolymer, polyvinyl alcohol (PVA), maleic acid copolymer, Carboxymethyl cellulose (CMC) cross-linked products or those having a water absorption ratio of 50 to 1000 times are preferred. The absorbent body 13 has an opening 1 outside the air-impermeable bag 12.
It is arranged at the position 5 via the porous sheet 14. The porous sheet 14 is provided to be larger than the width of the opening 15 so as to cover all or a part of the opening 15 of the bag 12. This porous sheet 1
4 is located between the meat M and the absorber 13, and the meat M
Is transmitted to the absorber 13 side, and a certain distance is maintained between the two so that the meat M does not directly contact the absorber 13. As a material of the porous sheet 14 having such a function, the non-breathable bag 1 is used.
Preferably, an ultrasonic seal or a heat sealable at the position of the outer opening 15 is used, and the form thereof is one selected from non-woven fabric, woven fabric, net, and perforated film, or a combination of two or more thereof. A sheet can be mentioned as a preferable example. In addition, porous sheet 1
4 is made of a material that can be ultrasonically sealed or heat-sealed, and is fixed to the position of the opening 15 outside the air-impermeable bag 12 by ultrasonic sealing or heat sealing. In addition, this porous sheet 1
4 and the absorber 13 do not necessarily have to have the same shape. For example, as shown in FIG. 3, when a fibrous sheet such as a nonwoven fabric is used as the porous sheet 14, the drip from the meat M is simply transmitted to the absorber 13 by appropriately controlling the thickness and the fiber density. In addition, since the drip once absorbed can be spread in the area direction of the fibrous sheet, a smaller absorber 13 can be used. For example, in the case of the opening 15 extending in the depth direction of the air-impermeable bag 12 as shown in FIG.
The porous sheet 14 is long and narrow enough to cover the opening 15. Further, when a large number of openings are provided in the depth direction of the non-breathable bag 12, a porous sheet 14 large enough to cover each opening may be used, but it is necessary to cover the entire area where the openings are arranged. It is also possible to use one elongated porous sheet 14 capable of forming the sheet. Further, as described above, when a fibrous sheet such as a nonwoven fabric is used, the drip that has been absorbed can be spread in the area direction of the fibrous sheet. When the porous sheet 14 covers the opening on the side surface of the air-impermeable bag 12 and the opening 15 provided on the bottom 12b and the open end 12a, the porous sheet 14 absorbs the drip from the cut surface of the meat M, This is pulled to the position of the absorbing material 13 and absorbed. The porous sheet 1
4 and the absorbent material 13 are covered with a non-breathable cover sheet 16 as shown in FIGS. The non-breathable cover sheet 16 functions to fix the absorbent 13 at the position of the opening 15 and to prevent the drip from leaking from the opening 15. The non-breathable cover sheet 16 can use the same material as the material of the non-breathable bag 12 or a different material. If a non-breathable material is used for the non-breathable bag 12, it is preferable to use a non-breathable type material or a material having a smaller heat shrinkage than the non-breathable bag 12 for the non-breathable cover sheet 16. . This is because when the shrinkable non-breathable bag 12 is thermally contracted, meat M is contained in the non-breathable bag 12, so that a force is applied around the opening 15 in a direction in which the area of the opening 15 increases. work. Along with this, the non-breathable cover sheet 16 disposed on the opening 15 is also pulled by the non-breathable bag 12 so as to increase the area. This is because there is no possibility that the sheet 14 will be wrinkled. FIG.
A porous sheet 14 and a non-breathable cover sheet 16 are arranged above and below the absorber 13 to integrate these three members. When this three-member integrated absorber is used,
The opening 1 is located at the position of the opening 15 of the air-impermeable bag 12 shown in FIG.
The porous sheet 14 is disposed so as to cover the opening 5 so as to cover the opening 5, and the package 11 is manufactured by a simple operation of fixing the periphery of the porous sheet 14 to the outside of the bag 12 by ultrasonic sealing or heat sealing. be able to. Next, the meat packaging method of the present invention will be described. This packaging method is characterized in that meat M is vacuum-packaged using the above-described package, and includes a bagging process, a degassing process, and a sealing process. The bag putting process is a process of storing the meat M, which has been subjected to the manipulating work, in the non-breathable bag 12 produced according to the size and shape of the meat M. The deaeration process is a process of evacuating the air in the air-impermeable bag 12 containing the meat M, and the degree of vacuum (difference from the standard atmospheric pressure) during the deaeration process is not particularly limited.
For example, the degree of vacuum of the vacuum pump may be freely set, for example, by setting the degree of vacuum to 60 to 90 kPa and evacuating. The sealing process is
This is a process of sealing the open end 12a of the non-breathable bag 12 by ultrasonic sealing or heat sealing. The deaeration process and the sealing process are performed simultaneously by a vacuum packaging machine. When the meat M is vacuum-packaged with the package of the present invention, as shown in FIGS. The absorbent 13 is arranged outside the non-breathable bag 12 via the porous sheet 14. Meat M vacuum-packed in this way
Is in a temperature range of −3 ° C. to 6 ° C., that is, in a refrigerated state, preferably with the absorber placed on the lower side, so that the drip exuded from the meat M does not freeze and is not aerated. Through the opening 15 of the non-permeable bag 12 through the opening 15 of the non-breathable bag 12, it is absorbed by the absorber 13 disposed via the porous sheet 14. Further, since the temperature is low, it is expected that the propagation of general viable bacteria will be reduced. It should be noted that the scope of the present invention is defined in "claims", and all modifications and forms included in the scope can be adopted.

According to the present invention, an opening is provided in a non-breathable bag, and an absorbent is disposed at an opening position on the outside of the non-breathable bag via a porous sheet. It can be performed in the process, and the working efficiency can be dramatically improved. Further, according to the present invention, openings are provided on the side surface, the bottom and the open end of the air-impermeable bag, and a porous sheet and an absorber are arranged for each of these openings. By covering with a porous sheet and arranging an absorbing material outside the porous sheet, it is possible to reliably absorb the drip from both cross-sectional sides of the meat. Further, in the present invention, since the absorbent is disposed at the opening position on the outside of the non-breathable bag via the porous sheet, the absorbent is not caught at the time of the bag packing operation, and the bag packing operation can be performed smoothly. it can. Furthermore, in the present invention, since the absorbent is disposed at the opening position on the outside of the non-breathable bag via the porous sheet, even when the bag is packed using the shrinkable bag, the shrinkage of the shrinkable bag can be reduced. Accordingly, the function of the absorbing material is sufficiently exhibited without the wrinkling of the absorbing material.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a state in which meat is packaged in a meat package of the present invention.

FIG. 2 is an enlarged sectional view of a main part of a cut surface of the package shown in FIG. 1 cut along XY lines.

FIG. 3 is a plan view showing another embodiment of the meat package of the present invention.

FIG. 4 is an enlarged cross-sectional view of a main part showing a form in which a porous sheet, an absorber and a non-breathable cover sheet are integrated in a meat package of the present invention.

FIG. 5 is an enlarged sectional view of a main part showing a loin portion of meat M;

FIG. 6 is a side view showing a state where meat is packaged in a conventional meat package.

FIG. 7 is a side view showing a state of meat packaged in a conventional meat package.

[Description of Signs] 12: Non-breathable bag 13: Absorbent 14: Porous sheet 15: Opening 16: Non-breathable cover sheet M: Meat

[Procedure amendment]

[Submission date] January 5, 2001 (2001.1.5)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Detailed description of the invention

[Correction method] Change

[Correction contents]

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a package for meat, a method for packaging meat using the same, and a method for storing meat.
More particularly, the present invention relates to a meat package that can perform a meat packaging operation in one step and dramatically improve the working efficiency, a meat packaging method using the meat package, and a meat preservation method.

[0002]

2. Description of the Related Art
The meat packaging operation includes a mounting process of attaching an absorbent made of a liquid absorbent material to the meat that has undergone a manipulative operation (operation of cutting muscles of various portions from carcasses), and a process of applying the absorbent-attached meat to a shrinkable bag ( Or a non-shrinkable bag).

[0003] All the above-mentioned packaging operations are performed manually, and during this operation, the meat often comes into contact with humans, and the time during which the meat is exposed to the air is prolonged. Also, from the aspect of hygiene, there has been a demand for more efficient work.

[0004] A main object of the present invention is to provide a meat packaging body capable of performing a meat packaging operation in a single step and dramatically improving work efficiency, a meat packaging method using the same, and a meat packaging method. Is to provide a storage method.

[0005] In the meat preparation work, for example, FIG.
As shown in the figure, in the loin part of the meat M, there is a muscle below the bone, blood vessels run in parallel with the bone together with this muscle tissue, and when this loin part is cut at the position shown by the dotted line in the figure, As a result, a large amount of drip comes out from the cut surface.

Conventionally, in the case of the meat M in such a portion, in the case of the package 1 shown in FIGS. 6 and 7, the absorber 3 is attached to the side of the meat M which is not a cut surface, and the bag is packed. . For this reason, after packing the bag,
a is sealed, and the bag 2 is thermally contracted.
The gap from the position of the cut surface to the absorbent material 3 disappeared, and the drip of the meat M from both the cut surfaces became difficult to be absorbed by the absorbent material 3 and accumulated on both the cut surface sides of the bag 2.

For this reason, as shown in FIG. 7, the cut surface portion of the meat M is discolored by being in contact with the drip accumulated on both cut surface sides of the bag 2 for a long time.
Must be removed, which has led to a decrease in product yield.

Another object of the present invention is to provide a meat package capable of reliably absorbing drip from both cross-sectional sides of meat, a method of packing meat using the same, and a method of storing meat. is there.

Further, in the conventional package 1, since the absorbent material 3 is attached to the meat M and packed in a bag, the absorbent body 3 projects from the surface of the meat M and is caught. And could not pack the bag smoothly. Also, in the conventional package 1, when the bag is packed using a shrinkable bag, the absorbent material 3 becomes wrinkled with the shrinkage of the shrinkable bag, and the absorbent material 3 has a sufficient amount of wrinkles. There was also a problem that the function could not be exhibited.

[0010] Still another object of the present invention is to provide a meat packaging that can smoothly pack a bag and that does not wrinkle with an absorbent material due to shrinkage of the shrinkable bag even when the shrinkable bag is used. An object of the present invention is to provide a body, a method of packaging meat using the same, and a method of storing meat.

[0011]

To achieve the above object, the present invention relates to a meat package comprising a non-breathable bag for storing meat and an absorbent for absorbing drip from the meat. While providing an opening in the non-breathable bag,
Meat package, characterized in that an absorbent material is arranged at the opening position on the outside of the non-breathable bag via a porous sheet,
The gist of the present invention is a method of packaging meat by vacuum packaging meat using the package, and a method of preserving meat by chilling meat vacuum-packed using the meat packaging of the present invention.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a meat package according to the present invention and a meat packaging method using the same will be described in more detail with reference to an embodiment shown in the drawings. First, the meat package of the present invention will be described. As shown in FIGS. 1 and 2, a package 11 of the present invention includes a non-breathable bag 12 containing a meat M and an absorbent material 1 for absorbing a drip from the meat M.
3 is provided.

The material of the non-breathable bag 12 has sufficient mechanical strength, elongation, and flexibility as a packaging material together with the non-breathable material, and is used as a food packaging material. Those that do not have adverse effects are desirable. In addition, since the non-breathable bag 12 closes the open end after storing the meat M, a heat-sealable material is preferably used so that sheet sealing or ultrasonic sealing can be performed.

The material of the non-breathable bag 12 includes a shrinkable type and a non-shrinkable type, and is appropriately selected and used depending on the type of meat. For example, in the case of a contraction type, a vinylidene chloride (PVDC) film is used as a core material, and an ethylene-vinyl acetate copolymer (EVA) is
A, there is one in which an ionomer resin or the like is arranged.

In the case of the non-shrinkable type, there is known a polyamide-based one in which polyethylene (PE), EVA, iomers and the like are arranged on the base.

The package of the present invention is mainly applied to meat that has undergone a manipulative operation (an operation of cutting muscles of various parts from carcasses). Therefore, the size and shape of the meat are block-shaped or thinly sliced. Things are different. In addition, there are various types of meat such as beef, pork, chicken, etc.Because the manipulative work according to the type is performed,
The size and shape will differ depending on the type of meat.

For this reason, it is desirable that the shape and size of the non-breathable bag be appropriately determined, such as a rectangular shape, a cubic shape, or a cylindrical shape, depending on the size and shape of the meat.

The non-breathable bag is provided with an opening 15. When the meat M is stored in the non-breathable bag 12, the drip exuded from the meat M is discharged out of the non-breathable bag 12 through the opening 15, and the drip outside the non-breathable bag 12 is covered so as to cover the opening 15. Is absorbed by the absorbent material 13 disposed at the opening position of the above through the porous sheet 14.

The size and shape of the opening 15 of the non-breathable bag 12 are completely arbitrary, and may be appropriately determined according to the size and shape of the meat M. For example, when packing meat M (loin portion of beef) prepared as shown in FIG. 5, the non-breathable bag 12 corresponds to the size and shape of the meat M as shown in FIG. Although the meat M can be stored smoothly and securely by using a cylindrical bag, the opening 15 has a depth direction from the open end 12a to the bottom 12b of the non-breathable bag 12 as shown in FIG. It is good to provide over.

As described above, the opening 15 serves as an outlet for the drip exuded from the meat M to the outside of the non-breathable bag 12.
For this reason, if the opening 15 is provided in the depth direction of the non-breathable bag 12 and further provided so as to include the open end portion 12a and the bottom portion 12b, the drip of the meat M from both cut surfaces AB is surely prevented from the opening 15. It will be discharged out of the breathable bag 12.

The number of the openings 15 is not limited to one but may be plural. For example, as shown in FIG.
Instead of providing one elongated opening 15 in the depth direction of the air-impermeable bag 12, a number of openings may be provided in the depth direction of the air-impermeable bag 12.

The opening 15 may be provided at the bottom 12b and the open end 12a of the non-breathable bag 12. When the meat M shown in FIG. 5 is stored in the air-impermeable bag 12 shown in FIG. 1, the cut surface of the meat M is located at the bottom 12b and the open end 12a of the air-impermeable bag 12. For this reason, the opening 15 is formed at the bottom and the open end of the air-impermeable bag 12.
Is provided, the drip from the cut surface of the meat M can be efficiently discharged to the outside of the non-breathable bag 12.

The openings 15 may be provided on the upper and lower surfaces of the air-impermeable bag 12, respectively, and the absorber 13 and the porous sheet may be arranged in the respective openings. In this case, even if meat wrapped in the package is stacked upside down, the drip is reliably absorbed.

The absorbent 13 has a function of absorbing drip, and is preferably made of a material that does not adversely affect the human body when storing meat.
Specific examples include a water-absorbing polymer sheet formed by adding pulp or the like to an absorbent polymer powder, or a sheet obtained by laminating pulp paper on both upper and lower surfaces of the water-absorbing polymer sheet.

Examples of the water-absorbing polymer include cross-linked polyacrylate, starch, acrylonitrile graft polymer,
Vinyl acetate, acrylate copolymer, isobutylene, maleic anhydride copolymer, polyvinyl alcohol (PV
A), maleic acid copolymer, carboxymethylcellulose (CMC) crosslinked product, or others, having a water absorption ratio of 50 to
1000 times is preferable.

The absorbent 13 is made of the non-breathable bag 1
It is arranged via the porous sheet 14 at the position of the opening 15 on the outside. The porous sheet 14 is provided to be larger than the width of the opening 15 so as to cover all or a part of the opening 15 of the bag 12. The porous sheet 14 is located between the meat M and the absorber 13, and allows the drip from the meat M to pass through to the absorber 13, so that the meat M does not directly contact the absorber 13. At a certain interval. As a material of the porous sheet 14 having such a function, a material that can be ultrasonically sealed or heat-sealed at the position of the opening 15 outside the air-impermeable bag 12 is preferable. A preferred example is one selected from the perforated films or a composite sheet in which two or more of these are combined.

The material constituting the porous sheet 14 is made of a material which can be ultrasonically sealed or heat-sealed, and is fixed to the position of the opening 15 outside the air-impermeable bag 12 by ultrasonic sealing or heat sealing. It has become.

The porous sheet 14 and the absorber 13 do not necessarily have to have the same shape. For example, as shown in FIG. 3, when a fibrous sheet such as a nonwoven fabric is used as the porous sheet 14, the drip from the meat M is simply transmitted to the absorber 13 by appropriately controlling the thickness and the fiber density. In addition, since the drip once absorbed can be spread in the area direction of the fibrous sheet, a smaller absorber 13 can be used.

For example, a non-breathable bag 1 as shown in FIG.
In the case of the opening 15 extending in the depth direction of 2, the porous sheet 14 has an elongated shape covering the opening 15. Further, when a large number of openings are provided in the depth direction of the non-breathable bag 12, a porous sheet 14 large enough to cover each opening may be used, but it is necessary to cover the entire area where the openings are arranged. It is also possible to use one elongated porous sheet 14 capable of forming the sheet.

Further, when the porous sheet 14 is made of a fibrous sheet such as a non-woven fabric as described above, the drip that has been absorbed can be spread in the area direction of the fibrous sheet, as shown in FIG. One porous sheet 1
4, the porous sheet 14 absorbs the drip from the cut surface of the meat M, when the side opening of the non-breathable bag 12 and the opening 15 provided in the bottom 12b and the open end 12a are covered.
This is pulled to the position of the absorbing material 13 and absorbed.

The porous sheet 14 and the absorbent 13 are covered with a non-breathable cover sheet 16 as shown in FIGS. The non-breathable cover sheet 16 fixes the absorbent 13 at the position of the opening 15 and
It functions to prevent drip leakage from

The non-breathable cover sheet 16 may use the same material as the material of the non-breathable bag 12 or a different material. If a shrinkable material is used for the non-breathable bag 12, the non-breathable cover sheet 1
6 is a non-shrink type material or a non-breathable bag 1
It is desirable to use a material having a smaller heat shrinkage ratio than 2.
This is because when the shrinkable non-breathable bag 12 is thermally contracted, meat M is contained in the non-breathable bag 12, so that a force is applied around the opening 15 in a direction in which the area of the opening 15 increases. work. Along with this, the non-breathable cover sheet 16 disposed on the opening 15 is also pulled by the non-breathable bag 12 so as to increase the area. Sheet 1
This is because there is no fear that wrinkles will be formed in No. 4.

FIG. 4 shows a structure in which a porous sheet 14 and a non-breathable cover sheet 16 are arranged above and below the absorber 13 so as to integrate these three members. When the porous sheet 14 is used, the porous sheet 14 is disposed at the position of the opening 15 of the air-impermeable bag 12 in FIG.
Are arranged on the opening 15 side, and the package 11 can be manufactured by a simple operation of fixing the periphery of the porous sheet 14 to the outside of the bag 12 by ultrasonic sealing or heat sealing.

Next, the meat packaging method of the present invention will be described. This packaging method is characterized in that meat M is vacuum-packaged using the above-described package, and includes a bagging process, a degassing process, and a sealing process.

The bag placing process is a process of storing the meat M, which has been subjected to the manipulating operation, in a non-breathable bag 12 produced according to the size and shape of the meat M. The deaeration process is a process for evacuating the air in the air-impermeable bag 12 containing the meat M. The degree of vacuum (difference from the standard atmospheric pressure) during the deaeration process is not particularly limited. The pressure may be freely set, for example, by setting the degree of vacuum of the vacuum pump to 60 to 90 kPa and evacuating. The sealing process is a process of sealing the open end 12a of the air-impermeable bag 12 by ultrasonic sealing or heat sealing. The deaeration process and the sealing process are performed simultaneously by a vacuum packaging machine.

When the meat M is vacuum-packaged by the package of the present invention, as shown in FIGS. 1 and 2, the drip oozing out of the meat M passes through the opening 15 of the non-breathable bag 12 to the outside of the non-breathable bag 12. To the non-breathable bag 1
2 Absorbent material 13 arranged on the outside via porous sheet 14
Is to be absorbed.

The meat M thus vacuum-packaged is not frozen and exudes from the meat M by placing it in a temperature range of -3 ° C. to 6 ° C., that is, in a refrigerated state, preferably with the absorbent body placed on the lower side. The drip does not freeze and the non-breathable bag 12 passes through the opening 15 of the non-breathable bag 12.
Absorber 13 arranged outside of the body via porous sheet 14
Will be absorbed. Further, since the temperature is low, it is expected that the propagation of general viable bacteria will be reduced.

It should be noted that the scope of the present invention is defined in the claims, and all changes and forms included in the scope can be adopted.

[0039]

According to the present invention, an opening is provided in a non-breathable bag, and an absorbent is disposed at an opening position on the outside of the non-breathable bag via a porous sheet. It can be performed in the process, and the working efficiency can be dramatically improved.

According to the present invention, openings are provided in the side surface, the bottom and the open end of the air-impermeable bag, and a porous sheet and an absorber are arranged for each of these openings. By covering with a single porous sheet and arranging an absorbing material outside the porous sheet, it is possible to reliably absorb the drip from both cross-sectional sides of the meat.

According to the present invention, since the absorbent is disposed at the opening position on the outside of the non-breathable bag via the porous sheet, the absorbent is not caught by the bag-packing operation, and the smooth bag is prevented. Can be packed.

Further, according to the present invention, since the absorbent is disposed at the opening position on the outside of the non-breathable bag via the porous sheet, even if the bag is packed with the shrinkable bag, the shrinkable bag is not damaged. Absorbent does not wrinkle due to the shrinkage, and the function as the absorbent is sufficiently exhibited.

Claims (9)

[Claims] 1. A meat package comprising a non-breathable bag for storing meat and an absorbent for absorbing drip from the meat, wherein the non-breathable bag is provided with an opening and the non-breathable bag is provided. A meat package, wherein an absorbent is disposed at an outer opening position via a porous sheet. 2. The meat package according to claim 1, wherein the porous sheet and the absorbent are covered with a non-breathable cover sheet. 3. The porous sheet is made of a nonwoven fabric, a woven fabric, a net,
The meat package according to claim 1 or 2, wherein the meat package is a composite sheet obtained by combining one or more selected from perforated films. 4. The meat package according to claim 1, wherein an opening extending in a depth direction of the non-breathable bag is provided. 5. The meat package according to claim 1, wherein a number of openings are provided in a depth direction of the air-impermeable bag. 6. The meat package according to claim 1, wherein an opening is provided at a bottom portion and an open end portion of the air-impermeable bag. 7. The meat package according to claim 1, wherein the heat-shrinkage rate of the air-impermeable cover sheet is smaller than the heat-shrinkage rate of the air-impermeable bag. 8. A method for packaging meat, comprising vacuum packaging the meat with the package according to any one of claims 1 to 7. 9. A method for storing meat, comprising chilling the meat packaged by the method for packaging meat according to claim 8.