KR100803670B1 - Meat processing method for improving the quality of meat by using of meat oil - Google Patents

Abstract

A meat processing method for enhancing the quality of meat by using selected meat oil is provided to increase consumer preferences for low-fat cuts of meat. A meat processing method for enhancing the quality of meat by using selected meat oil comprises the steps of: (i) measuring the intramuscular fat content of beef(1) or pork(2); (ii) selecting the oil(11,12) of beef or pork and washing it; (iii) mincing the oil with a chopper or a silent cutter; (iv) liquefying the minced oil by heat; (v) filtering the liquefied oil through a filter screen to remove indecomposable foreign substances; (vi) adding water to the purified oil and stirring them; (vii) injecting the oil with low cohesion into the beef or pork by using an injector; (viii) allowing the injected oil to permeate through the tissue of the beef or pork by injection pressure; (ix) quick-freezing the beef or pork to prevent the remaining oil from flowing out; and (x) refrigerating the beef or pork to age it. In the steps of (iv) and (vii), heat is continuously applied to the oil to maintain a melting point or above of the oil.

Description

Meat processing method that improves meat quality using meat oil {MEAT PROCESSING METHOD FOR IMPROVING THE QUALITY OF MEAT BY USING OF MEAT OIL}

1 is a schematic diagram illustrating a meat processing method of the present invention

2 is a flow chart showing a meat processing method of the present invention

Figure 3 is a state showing the appearance that the oil rides through the meat tissue in the oil injection step of the present invention

Figure 4 is a reference picture showing the intramuscular fat diagram of a typical beef Fuji site

Figure 5 is a reference picture showing a state sliced beef beef slice processed in the present invention

Figure 6 is a close-up photo showing the intramuscular fat diagram of beef Fuji processed in the present invention

Figure 7 is a reference picture showing a state of thickly cut beef portion processed in the present invention

<Description of the symbols for the main parts of the drawings>

1: Beef 2: Pork

3: chopper or siren cutter 4: sieve

5: injector 51: needle

11: oil 12: pork oil

20: water 30: seasoning compound

S100: fat measurement step S110: oil selection step

S120: oil washing step S130: oil liquefaction step

S140: oil purification step S150: water mixing step

S155: seasoning addition step S160: oil injection step

S170: oil diffusion step S180: quenching step

S190: freezing ripening step

The present invention relates to a meat processing method for improving meat quality using meat oil, and more specifically, supplements intramuscular fat by injecting oil of beef or pork selected into a tissue of beef or pork with low intramuscular fat. By doing so, it relates to a meat processing method that can improve the meat quality of beef or pork.

In general, the quality of beef or pork meat is evaluated by dividing it into 1 ++, 1+, 1, 2, 3, and so on according to criteria such as intramuscular fat, meat color and fat color, texture, maturity, and texture of meat.

First, looking at the double beef, the intramuscular fat map (Marbling), as shown in (Reference Figure 1), evaluates the degree of fat distribution shown in the section of the dorsum muscles divided into nine grades.

(Reference Figure 1)

In addition, the color of meat is evaluated by dividing the meat color of the longest root cross-section into the following seven grades, as shown in (Reference Figure 2).

(Reference figure 2)

In addition, the color of fat is evaluated by dividing the color of the intramuscular fat, the surrounding myocardium and the back fat of the abdominal longest muscle cross section into seven grades as shown in (Reference Figure 3).

(Reference figure 3)

In addition, the texture is assessed based on the conservative power and resilience of the longest root cross-section of the judging panel, and the maturity level is evaluated based on the degree of cartilage of cartilage on the left semiconductor spinal spine.

Next, looking at the pork, the intramuscular fat (Marbling) evaluates the degree of distribution of fat in the muscle of the pork is delicate and evenly spread.

In addition, the texture is evaluated to be soft and soft when the texture is fine and elastic.

In addition, meat color is evaluated based on how light pinkish it is and whether it is shiny. It is evaluated that meat color is dark, dark red, or pale, and has no elasticity and is old and tasteless.

In addition, the fat color is evaluated based on the degree of whiteness and firmness, and it is evaluated that the flesh is light and has its own flavor only when it is white and solid.

As discussed above, one of the criteria for evaluating meat quality is determined by how evenly distributed fat is in the muscles of the meat along the tissues. This is the most important criterion to determine the taste and toughness of the meat when chewed.

However, the meat quality with excellent intramuscular fat may or may not be obtained when only one cow or pig is slaughtered. It has been used as.

Looking at the consumption of domestic beef and pork by parts, it is concentrated on ribs, sirloin, sirloin, pork belly, etc., which have excellent intramuscular fat.

On the contrary, the area where the intramuscular fat is low or the region where the intramuscular fat is very low has high nutritional value and a very soft texture, but is lacking in fat and juicy due to lack of fat and juicy, so that it is stiff and dry, and is being rejected by consumers. .

For example, the front limbs of the front of the battery and the buttocks of Fuji have few consumers looking for them directly, so they are purchased at low prices in factories and are mainly used as processed meat.

In recent years, the opening of agricultural and fishery products has been in full swing due to the WTO membership, and due to poor capital and insufficient production and delivery systems, domestic livestock and hog farmers are threatened.

Therefore, it was necessary to increase the profits of farmers by processing hard-produced domestic cattle and pigs into expensive meat preferred by consumers.

The present invention is devised to solve the conventional problems as described above, by supplementing the intramuscular fat by injecting the oil of beef or pork selected in the tissue of beef or pork with low intramuscular fat, The purpose is to provide a meat processing method that can improve the meat quality.

The present invention for achieving the above object is a fat measuring step (S100) for measuring the intramuscular fat of beef (1) or pork (2); Oil selection step (S110) for washing after screening the oil (11, 12) of beef or pork; Using the chopper or siren cutter (3) to finely chopped the oil (11, 12) of beef or pork (S120) and; An oil liquefaction step (S130) for liquefying by applying heat to the finely divided oils 11 and 12; Oil purification step (S140) to filter the oil (11, 12) in the strainer (4) to remove foreign substances that do not decompose in heat; A water mixing step of adding water 20 to the purified oils 11 and 12 and stirring; According to the value measured in the intramuscular fat measurement step (S100), the water (11, 12) is mixed with water so as to compensate for the difference with the intramuscular fat level corresponding to high meat quality (11, 12) beef (1) or pork (2) Oil injection step (S160) for injecting using the injector (5); Oil diffusion step (S170) waiting for the injected oil (11, 12) to spread along the tissue of beef (1) or pork (2) by the injection pressure; A quenching step (S180) of quenching the beef (1) or the pork (2) to prevent leakage of the remaining oil (11, 12) after diffusion; Beef (1) or pork (2) frozen aging step (S190) for freezing and storage so that aging; including, but the oil purification step (S130) to the oil injection step (S160) of the oil (11, 12) The object is achieved by providing a meat processing method that improves the meat quality by using meat oil by continuously heating to maintain the temperature above the melting point.

In addition, the oil (11, 12) is preferably any one or a mixture of two or more of the oil or pork oil may be used selectively.

In addition, the water mixing step (S150) is preferably 50 to 99.9% by weight of the oil (11,12) of beef or pork and 0.1 to 50% by weight of water (20).

In addition, the oil injection step (S160) is a beef (1) or pork (2) after injecting oil (11,12), the oil (11,12) is confirmed by the naked eye (1) or pork ( It is preferable to inject 5 to 35% as compared to 2).

In addition, between the water mixing step (S150) and the oil injection step (S160), salt 41 to 50% by weight, sodium glutamate 5 to 10% by weight, softener 5 to 10% by weight, sorbitol 40 to 49 weight Mixing the% to prepare a complex seasoning (30); It is preferred to include; seasoning addition step (S550) for adding and mixing the mixed seasoning (30) 10 to 50% by weight to 50 to 90% by weight of the oil (11,12) mixed with water.

In addition, in the seasoning addition step (S155), it is preferable that the sorbitol of the complex seasoning 30 can be replaced with any one or a mixture of two or more of sorbitol, soy protein or egg albumin.

In addition, the freezing aging step (S190) is preferably aged for 16 to 30 hours.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

First, Figure 1 is a schematic diagram illustrating the meat processing method of the present invention, Figure 2 is a flow chart showing the meat processing method of the present invention, Figure 3 is a state in which the oil is diffused through the meat tissue in the oil input step of the present invention 4 is a reference picture showing the intramuscular fat diagram of the general beef Fuji site, Figure 5 is a reference picture showing a state of thinly sliced beef Fuji site processed by the present invention, Figure 6 is processed by the present invention Fig. 7 is a close-up photograph showing the intramuscular fat of the beef Fuji site, and FIG. 7 is a reference picture showing the thickened beef beef site processed by the present invention.

Applicant has been working on meat processing industry for decades and continuously researched processing methods to improve meat quality and taste of beef or pork with low intramuscular fat, and baby used for barbecue or smoked domestically. Introduced and developed a method of injecting by using an injector so that seasonings are cut into the meat such as pork, chicken, wild boar, pork belly, turkey and the like.

As shown in Figure 4, in order to increase the consumption of the portion of the low fat level of beef or pork, beef oil to beef, pork oil to pork in a processing method to increase the intramuscular fat is continuously Studied.

However, after the oil was added to the meat tissue, the introduced oil could not be commercialized because it could not be easily removed because it was separated from the meat tissue.

Still, do not give up and try to find a way to make up for it, and find that you can add pork oil to beef, beef oil to pork, or mix two or more oils together. Became hard.

As shown in Figures 1 to 2, the present invention is a fat measurement step (S100), oil selection step (S110), oil cutting step (S120), oil liquefaction step (S130), oil purification step (S140) ), Water mixing step (S150), seasoning addition step (S155), oil injection step (S160), oil diffusion step (S170), quenching step (S180), and freezing aging step (S190). .

First, the fat measurement step (S100) is a step of measuring the intramuscular fat of the beef (1) or pork (2), the method of measuring the intramuscular fat as well as the sensory test using the five senses (五 感), a number of measurements Various methods such as conducting precise clinical experiments using the device can be selectively used, so I will not make specific mention.

The oil selection step (S110) is a step of washing after screening the oil (11, 12) of beef or pork, is a step of selecting and washing the gel (Gel) state oil of a good and clean area.

Next, the oil cutting step (S120) is a step of chopping the oil (11, 12) of beef or pork using a chopper or siren cutter (Siren Cutter) to be liquefied by chopping the oil in a gel state It's easy to prepare.

Next, the oil liquefaction step (S130) is a step of liquefying by applying heat to the finely divided oils (11, 12), liquefied oil (11, 12) and separated from foreign substances such as tendons, blood, nerves hidden inside This is to make sure.

Next, the oil purification step (S140) is a step of removing foreign matters that are not decomposed by heat by filtering oils 11 and 12 in the strainer 4, and filtering and removing foreign matters such as separated tendons, blood lines, and nerves. . In the oil liquefaction step (S130) is heated to a temperature above the melting point of the oil (11, 12) is a liquid state is heated to a temperature above the melting point to maintain the liquid state until injected into the meat in the oil injection step (S160) .

Next, the water mixing step (S150) is a step of adding and stirring the water 20 because it is difficult to put into the tissue of beef or pork with pure oil (11, 12).

Next, the oil injection step (S160) is a step of injecting the oil (11, 12) having a desired viscosity by mixing water to the beef (1) or pork (2) using the injector (5). The injector 5 is a device equipped with a plurality of needles 51 for injecting seasoning, etc. into the meat used for barbecue or smoke as mentioned above, through the meat hole through the set pressing pressure through the needle hole The seasoning is put into the meat tissue.

The amount of oil (11, 12) injected into the beef (1) or pork (2) in the oil injection step (S160) is high by the value measured in the intramuscular fat degree of the beef (1) or pork (2) It is preferable to infuse it enough to make up the difference in the muscle fat level of meat.

Next, the oil diffusion step (S170) is a step of passing the time so that the injected oil (11, 12) is spread along the tissue of beef (1) or pork (2) by the injection pressure, the injector ( Since oil (11,12) injected by 5) is injected at a high pressure, oil (11,12) starts to diffuse through the meat tissue to the low pressure part due to the high pressure in the meat.

Next, the quenching step (S180) is a step of quenching the beef (1) or pork (2) in order to prevent the leakage of the remaining oil (11, 12) after diffusion, the oil (11, 12) injected into the meat After spreading through the meat tissue, parts that can no longer remain in the tissue begin to leak. If this quench occurs before the spill occurs, the oil (11, 12) is maintained in the meat tissue.

Next, the freezing ripening step (S190) is a step of freezing storage and aging, the meat tissue is softened due to the oil (11,12) meat and the injected oil (11,12) becomes one and diffused in the meat tissue It's a step.

In addition, the water mixing step (S150) is preferably 50 to 99.9% by weight of the oil (11,12) of beef or pork and 0.1 to 50% by weight of water (20).

The oil injection step (S160) may be supplemented to a degree insufficient compared to the intramuscular fat level of meat having a high grade of meat grade of beef (1) or pork (2) measured in the fat measurement step (S100). Inject oil (11, 12) to the extent.

After the oil (11, 12) is injected into the beef (1) or the pork (2), when visually confirmed, the oil (11, 12) is 5 to 35% compared to the beef (1) or pork (2) Preferably injected. For example, 28% of beef's intramuscular fat is rated as 1 +++.

In addition, between the water mixing step (S500) and the oil injection step (S600), 41 to 50% by weight of salt, 5 to 10% by weight of sodium gluconate, 5 to 10% by weight of softener, 40 to 49% by weight of sorbitol Mixing the% to prepare a complex seasoning (30); Including oil (11,12) seasoning adding step (S550) to add and mix 10 to 50% by weight of the complex seasoning (30) to 50 to 90% by weight of the oil (11,12) mixed with oil (11,12) It is preferable to add the seasoning to the user so that the user can feel the flavor when roasting.

In addition, in the seasoning addition step (S550), sorbitol of the complex seasoning 30 is replaced with any one or a mixture of two or more of sorbitol, soy protein or egg albumin, to increase the moisturizing effect of meat to reduce the dry juice , The oil (11,12) put into the meat is effective to prevent the separation of the oil (11,12) by increasing the force to tangled with the meat tissue.

In addition, the freezing ripening step (S900) is aged for 16 to 30 hours, the meat tissue and the introduced oil (11, 12) becomes one, and the meat quality is softened by the oil (11,12) diffused in the meat tissue.

Hereinafter, the present invention will be described in detail through preferred embodiments. However, the present embodiments should be understood to explain the present invention in a better understanding, and should not be construed as limiting the present invention thereto.

Example 1

As shown in FIG. 4, first, the intramuscular fat level of the pork (2) Fuji portion, which was not suitable for roasting, was measured by the sensory test and the equipment, which was generally 10% or less (fatty map). Measuring step (S100)).

Next, as shown in Fig. 1 to 2, the oil 11 of the gel (Gel) state of the oil 11 was screened and washed (oil selection step (S110)).

Next, the selected beef oil 11 was processed into a state that is easily liquefied by using a chopper and a siren cutter (oil washing step (S120)).

Next, the liquefied by applying heat to 55 ℃ to the finely divided oil (11) to be separated from foreign substances such as tendons, blood, nerves hidden in the oil (11) (oil liquefaction step (S130)).

Next, the liquefied oil 11 was filtered through the strainer 4 to remove foreign substances such as tendons, blood lines, and nerves that are not decomposed by heat (oil purification step S140). Then, the oil liquefied by heating to 55 ℃ in the oil liquefaction step (S130) continues to be heated to a temperature of 50 to 60 ℃ to maintain a liquid state until injected into the meat in the oil injection step (S160) do.

Next, the liquefied pure oil 11 is high in viscosity and difficult to add to the tissues of beef or pork to lower the viscosity by adding and stirring water 20 (water mixing step (S150)).

Next, 42% by weight of salt, 7% by weight of sodium glutarate, 7% by weight of a softener, and 44% by weight of sorbitol to prepare a composite seasoning (30), 70% by weight of the oil (11) mixed with water 30 wt% of the complex seasoning (30) was added and mixed (seasoning step (S550)).

The seasoning and the flavor of the complex seasoning (30) is roasted deep into the meat to deepen the taste, the sorbitol, soy protein and egg albumin mixture to increase the moisturizing effect of the meat to reduce the dry juice , The oil (11) injected into the meat has the effect of preventing the separation of the oil (11) by increasing the force to tangled with the meat tissue.

Next, the oil (11) to which the complex seasoning (30) was added was injected into the pork (2) using the injector (5) under pressure (oil injection step (S160)).

Next, wait until the injected oil 11 is spread to some extent along the tissue of the pork 2 by the injection pressure (oil diffusion step (S170)). The oil injection step (S160) and oil diffusion step (S170) is diffused after the injection according to the process as shown in FIG. The meat tissue shown in FIG. 3 is not an actual meat tissue, and is an example that the tissue would spread like this if it looked like this.

Next, after the oil 11 injected into the pork spreads through the meat tissue, the part that can no longer remain in the tissue is leaked, and the oil 11 in the meat tissue is quenched to -40 ° C. before the spill occurs. 11) (quenching step (S180)). In this way, the oil 11 diffused in the beef tissue through the step of spreading and quenching the tissue is settled as a root, so that it is not easily separated and commercialized.

Next, frozen and preserved at -25 to -45 ℃ for 24 hours to mature, the meat and the injected oil (11) becomes one, and the meat tissue softens due to the oil (11) diffused in the meat tissue and the complex seasoning (30 ) Is cut into the meat tissue (freezing ripening step (S190)).

Pork (2) prepared through the meat processing method of the present invention as described above is confirmed that the beef oil (11) to which the complex seasoning 30 is added is widely distributed between the meat tissues as shown in FIG. Intramuscular fat was measured at approximately 29%.

In addition, as shown in Figure 6 showing a thin cut state of the pork (2) prepared by the meat processing method of the present invention, looking closely at such a tissue can be confirmed that it is very densely spread along the tissue is settled in the meat tissue have.

In addition, as shown in Figure 7 showing a thick cut state of the pork (2) produced by the meat processing method of the present invention, there is no difference between the shape of the naturally produced muscle fat within the natural heterogeneity when the consumer comes in contact with There is little advantage.

When the pork (2) manufactured as described above is baked in the fire for consumers to eat at home or at the sales outlet, the iron oil (11) melts while protecting the tissue of the pork (2) and maintaining moisture to give a taste of meat. It improves the profitability of local farmers by increasing the sales volume of meat in low-consumption areas, which makes it possible to feel beef taste at a low price by improving the quality, and when you put it in your mouth, you can feel the taste of beef instead of pork. And improve competitiveness.

This embodiment has been described as an example of increasing the intramuscular fat by injecting beef oil into pork, but injecting pork oil into pork, injecting beef oil into beef, injecting pork oil into beef, beef Or injecting the oil mixed with beef oil and pork oil in a specific ratio to the pork there is no real difference, all belong to the gist of the present invention. In addition, it is obvious that there is a difference in taste depending on the dosage and the type of oil.

The present invention is not limited to the above-described specific preferred embodiments, and various modifications can be made by any person having ordinary skill in the art without departing from the gist of the present invention claimed in the claims. Of course, such changes will fall within the scope of the claims.

    The effects of the present invention that can be expected by the configuration and action as described above are as follows.

By supplementing muscle fat by injecting selected beef or pork oil into the tissue of beef or pork with low intramuscular fat, the meat quality of beef or pork is improved to improve the sales volume of low-preferred areas. In addition, it is a very useful invention that can help to raise profits and competitiveness of domestic farmers, and provide a meat processing method informing the superiority of domestic meat by replacing imported meat.

Claims (7)

A fat measuring step (S100) for measuring the intramuscular fat level of beef (1) or pork (2); Oil selection step (S110) for washing after screening the oil (11, 12) of beef or pork; Using the chopper or siren cutter (3) to finely chopped the oil (11, 12) of beef or pork (S120) and; An oil liquefaction step (S130) for liquefying by applying heat to the finely divided oils 11 and 12; Oil purification step (S140) to filter the oil (11, 12) in the strainer (4) to remove foreign substances that do not decompose in heat; A water mixing step of adding water 20 to the purified oils 11 and 12 and stirring; An oil injection step (S160) of injecting oil (11, 12) having a low viscosity by mixing water into the beef (1) or pork (2) using the injector 5; Oil diffusion step (S170) waiting for the injected oil (11, 12) to spread along the tissue of beef (1) or pork (2) by the injection pressure; A quenching step (S180) of quenching the beef (1) or the pork (2) to prevent leakage of the remaining oil (11, 12) after diffusion; Beef (1) or pork (2) frozen maturation step (S190) for freezing and storage so that aging; The oil purification step (S130) to the oil injection step (S160) to improve the meat quality using meat oil, characterized in that the heat is continuously applied to maintain the temperature above the melting point of the oil (11,12) Meat processing method. The method of claim 1, The oil (11, 12) is a meat processing method for improving the meat quality using the meat oil, characterized in that any one or a mixture of two or more of the oil or pork oil. The method of claim 1, The water mixing step (S150) is meat quality using meat oil, characterized in that the oil (11,12) and 0.1 to 50% by weight of water (20) of beef or pork of 50 to 99.9% by weight is mixed. Meat processing method to improve. The method of claim 1, The oil injection step (S160) is after the oil (11, 12) injecting the beef (1) or pork (2), the oil (11, 12) is 5 to 35 compared to beef (1) or pork (2) Meat processing method for improving the meat quality by using the meat oil, characterized in that the injection to be. The method of claim 1, Between the water mixing step (S150) and the oil injection step (S160), A compound seasoning 30 was prepared by mixing 41 to 50 wt% of salt, 5 to 10 wt% of sodium glutarate, 5 to 10 wt% of a softener, and 40 to 49 wt% of sorbitol; Meat seasoning, comprising: a seasoning addition step (S550) of adding and mixing the mixed seasoning (30) 10 to 50% by weight to 50 to 90% by weight of the oil (11,12) mixed with water; Meat processing method to improve the meat quality using. The method of claim 5, wherein In the seasoning addition step (S155), sorbitol of the complex seasoning 30 to improve the meat quality using meat oil, characterized in that it can be replaced with any one or a mixture of sorbitol, soy protein or egg albumin. Meat processing method. The method of claim 1, The freezing ripening step (S190) is a meat processing method for improving the meat quality using the meat oil, characterized in that aged for 16 to 30 hours.

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