KR100808459B1 - A fishes and meat processing method and this equipment for using a natural extract - Google Patents

Abstract

The present invention relates to the processing of fish and meat using natural extracts, thawing frozen stored meat to wash foreign substances on the surface, and arrange the washed meat inside the impregnator, and then using a vacuum pump The pressure inside the impregnator is maintained at vacuum, and the pressure inside the impregnator is brought to atmospheric pressure, while maintaining the atmospheric pressure for about 1-10 minutes and then back to vacuum. After repeating the process of alternately maintaining the vacuum and atmospheric pressure as described above, the natural extract solution to be impregnated is added until the meat is locked, and then stops for about 2-20 minutes in this state and proceeds the pressurization process. Then, the natural extract solution is discharged while maintaining the pressure of the impregnator, and then the pressure is released, the meat is taken out and dried to complete the processing.

Therefore, by processing the natural extract having a variety of functions to penetrate the inside of the meat to improve the taste of the meat, in the case of fish can minimize the fishy smell, increase the commerciality of the meat can help the economy of the fishing village.

Natural extracts, fish, meat, algae, processing methods, processing equipment

Description

A fishes and meat processing method and this equipment for using a natural extract}

1 is a flow chart showing a processing method of fish and meat using a natural extract according to the present invention,

Figure 2 is a block diagram showing the configuration of a fish and meat processing apparatus using a natural extract according to the present invention,

3 is a front view and a side view showing the impregnator structure of the processing apparatus according to the present invention.

Explanation of symbols on the main parts of the drawings

10: impregnation machine 11: pressure gauge

12: vacuum gauge 13: cover

14: lathe 14a: perforation hole

15 fastening bolt 16 body

20: vacuum tank 30: vacuum pump

40: natural extract storage tank 41: circulation pump

50: pressurized tank 60: compressor

70: pipe 71: pipe for natural discharge

80: regulating valve 81: drain valve

82: valve for circulation pump 83: valve for injection

84: discharge valve

The present invention relates to a method and apparatus for processing fish and meat, and in particular, by applying concentrated extracts extracted from various kinds of natural products to fish or meat to relieve fishy smell and to improve the taste of fish and meat The present invention relates to a method for processing fish and meat using natural extracts and a processing apparatus thereof to improve the marketability of the product.

Recently, various methods for processing fish such as early and mackerel, birds such as chickens and ducks, and meats such as beef and pork have been developed, which improves the taste of meat to meet various tastes of consumers. The purpose is.

That is, in the case of fish, conventionally, as an example, in order to improve the early taste, there is a method of directly injecting various materials using the irradiation needle into the belly of the low tide, and also in the processing method of oysters containing natural materials. Oysters can also be processed by conventional dipping methods using natural materials as base materials and elvan or germanium minerals. In addition, most fish are usually immersed in various seasonings or natural ingredients for a certain period of time to allow the solution to penetrate the fish.

In the case of algae, such as chicken or duck, ocher may be applied to its surface, or various herbs or grains may be inserted into the tummy of the algae and cooked. have.

In addition, in the case of meat, such as beef or pork, traditional immersion method is mainly used, the meat is cooked after aging for a certain period of time with the meat in a seasoning made of various ingredients.

However, when processing fish, algae and meat as described above, there is a disadvantage in that the productivity and workability is lowered because the operation is complicated, and in the case of processing a large amount of fish or meat requires a lot of manpower and funds The result is a higher price of the product, and there is a limit in improving the taste and nutrition of the meat because of the lack of technology for containing more various natural ingredients in the fish or meat.

Accordingly, the present invention has been made to solve the problems of the conventional method for processing fish and meat, and can effectively improve the taste of meat by processing the meat by effectively penetrating the natural extract made of various materials into the fish or meat Its purpose is to provide fish and meat processing methods using natural extracts.

Still another object of the present invention is to provide a fish and meat processing apparatus using natural extracts, which allows natural extracts to quickly penetrate into fish or meat, thereby maximizing the improvement of productivity, workability and quality during processing of meat. In providing.

The present invention for achieving the above object, the meat washing step to remove the foreign matter on the surface by thawing the fish or meat to be processed, and the meat input step of sorting the washed meat neatly placed on the shelf of the impregnator And, the vacuum processing step of making the pressure inside the impregnator into a vacuum using a vacuum pump in a state in which the impregnator in which the meat is closed, and the inside of the impregnator in a vacuum state while watching the state of the meat for about 1-10 minutes Atmospheric pressure processing step to make the atmospheric pressure, vacuum and atmospheric pressure repeating step to maintain the internal state of the impregnator alternately with vacuum and atmospheric pressure 1-10 times while checking the state of the meat inside the impregnator, and the meat inside the impregnator Natural extract manufacturing step of selecting a natural product to be impregnated into a solution having a suitable concentration and the prepared natural extract in a vacuum phase After the natural extracts are put into the impregnator of the mother to maintain about 2-20 minutes in the state that the meat inside is immersed in the natural extract, and pressurized to 2-15Kg / ㎠ according to the meat state of the meat immersed in the natural extract Pressurizing the meat for 2 to 60 minutes in the state, the natural extract discharge step of discharging the natural extract to the outside of the impregnator while maintaining the pressure of the impregnator, and release the meat by releasing the pressure of the impregnator Through the meat drying step of performing natural drying or freeze-drying to process fish or meat.

The processing apparatus used for processing fish and meat includes an impregnator for carrying out pressure control and natural extraction of the fish or meat to be processed therein, and the internal pressure of the impregnator connected through the impregnator and pipe. A vacuum tank for maintaining the vacuum or atmospheric pressure, a vacuum pump connected to the vacuum tank to regulate the pressure inside the vacuum tank, and a circulation pump connected to the impregnator to circulate and extract natural extracts into the impregnator. It comprises a natural extract storage tank, a pressure tank connected to the impregnator to increase the internal pressure of the impregnator, and a compressor connected to the pressure tank to increase the pressure inside the pressure tank.

In addition, the impregnator, the cover made of a transparent material on the upper part is installed to be opened and closed while acting as a viewing window, there are a plurality of shelves in which the fish or meat can be placed therein in a vertical direction at regular intervals, The shelf is composed of perforated plates in which a plurality of perforated holes are formed.

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

Referring to Figure 1 how to process a functional fish or meat using a concentrated extract extracted from natural products, first thawed frozen storage fish or meat and meat and algae to wash foreign substances on the surface, washed After placing the meat neatly inside the impregnator, the internal pressure of the impregnator is maintained at a vacuum by using a vacuum pump. In this state, the internal pressure of the impregnator is checked at atmospheric pressure while checking the internal reaction of the impregnator. Make 1-10 minutes at atmospheric pressure and then vacuum again.

As described above, the process of alternately maintaining the vacuum and atmospheric pressure is repeated, and in the case of fish, the bubble is swollen several times and the air bubbles appear on the surface, and the following process is performed.

In the next process, a solution having a proper amount of natural product to be impregnated is introduced into the impregnator, wherein the impregnator is supplied with a natural extract solution until the meat is submerged while maintaining a vacuum. It will stop for about 2-20 minutes before proceeding to pressurization.

The pressurization process is pressurized to 2-15 Kg / cm 2 depending on the meat quality and maintained for about 2 to 60 minutes. Then, the natural extract solution is discharged while maintaining the pressure of the impregnator, and then the pressure is released, the meat is taken out and dried to complete the processing.

Therefore, the meat processed through the above process is added to the various functions to the meat according to the type of the natural extract solution while increasing the taste.

In other words, the processing method of the fish or meat using the natural extract in more detail step by step as follows.

Meat washing step (S10); It is a process of removing foreign substances on the surface by thawing the fish or meat to be processed, which can be washed in different ways depending on the type of fish, meat and meat.

Meat input step (S20); The washed meat is sorted and placed neatly on the shelf of the impregnator so that the meat placed is not neatly overlapped.

Vacuum processing step (S30); The process of making the pressure inside the impregnator into a vacuum by using a vacuum pump while closing the impregnator into which meat has been put, changes the meat inside the impregnator.

Atmospheric pressure processing step (S40); The process of making the inside of the vacuum impregnator to atmospheric pressure while watching the meat for about 1-10 minutes.

Vacuum and atmospheric pressure repeating step (S50); The process of maintaining the internal state of the impregnator by alternately vacuuming and atmospheric pressure 1-10 times while checking the state of the meat inside the impregnator, and in the case of fish, the bubble expands several times and prepares the next step. do.

Natural extract manufacturing step (S60); By selecting a natural product for impregnating the meat inside the impregnator to produce a solution having an appropriate concentration, natural products such as red ginseng, bokbunja, green tea, Schisandra chinensis and the like are used according to the characteristics of the processed meat.

Natural extract input step (S70); The natural extract prepared from the above material is put into the vacuum impregnator to maintain the meat inside for 2-20 minutes while being immersed in the natural extract.

Meat pressing step (S80); Pressurized to 2-15Kg / ㎠ according to the meat state of the meat immersed in the natural extract, it is a process to impregnate the natural extract in the meat by maintaining about 2 to 60 minutes in that state.

Natural extract discharge step (S90); As the process of discharging the natural extract to the outside of the impregnator while maintaining the pressure of the impregnator, the natural extract may be circulated inside the impregnator instead of immediately discharging the natural extract as needed.

Meat drying step (S100); As a process of releasing the pressure of the impregnator and withdrawing the meat to perform natural drying or freeze drying, a suitable drying method may be performed according to the characteristics of the meat.

Therefore, in the case of fish or meat processed through the above process, in addition to the inherent nutrients of the meat, by infiltrating the functional material of the natural extract into the meat, the fishy can be minimized in the case of fish, By producing the right meat, it can help the economy of the farming and fishing villages and contribute to the public health.

Meanwhile, referring to FIG. 2, a processing apparatus used for processing fish or meat as described above, the processing apparatus includes an impregnator 10 for largely accommodating meat and processing the inside of the impregnator 10. A vacuum tank 20 and a vacuum pump 30 to make a vacuum or atmospheric pressure, a natural extract storage tank 40 for supplying a natural extract to the impregnator 10, and pressurizing the inside of the impregnator 10. Composed of a pressurized tank 50 and a compressor (60).

The impregnator 10 includes a plurality of pipes 70 are connected to contain the fish or meat to be processed therein so as to perform pressure control and a natural extracting operation, and the pipe 70 of the impregnator 10 is connected to the impregnator 10. A plurality of control valves 80 are installed, the pressure gauge 11 and the vacuum gauge 12 are installed on the upper part of the impregnator 10 so as to recognize the situation inside the impregnator 10.

The vacuum tank 20 has a capacity of approximately 10 times that of the impregnator 10 and is connected through the impregnator 10 and the pipe 70 to vacuum or internal pressure the internal pressure of the impregnator 10. It serves to maintain.

The vacuum pump 30 is connected through the vacuum tank 20 and the control valve 80 to adjust the pressure in the vacuum tank 20 to a vacuum through its operation.

The natural extract storage tank 40 is a tank for receiving a solution in which the natural product (red ginseng, bokbunja, green tea, Schisandra chinensis, etc.) to be impregnated to an appropriate concentration, is connected to the impregnator 10, the natural in the impregnator 10 It is provided with a circulating pump 41 to inject and circulate the extract, it is possible to circulate the natural extract in the impregnator 10 by the operation of the circulating pump (41).

The pressure tank 50 is a device for increasing the internal pressure of the impregnator 10 so as to impregnate the natural extract of the impregnator 10 into the meat, through the impregnator 10 and the pipe 70 It is connected to press the pressure inside the impregnator 10 to 2-15Kg / ㎠, the capacity of the vacuum tank 20, the capacity is about 10 times larger than the impregnator (10).

The compressor 60 is connected through the pressure tank 50 and the control valve 80 is operated to increase the internal pressure of the impregnator 10.

Therefore, the fish and meat processing apparatus using the natural extract made of the above configuration is to control the internal pressure of the impregnator 10 to the vacuum tank 20 and the pressure tank 50, and pressurized with the vacuum tank 20 The tank 50 is operated by the vacuum pump 30 and the compressor 60 connected thereto, and the natural extract of the natural extract storage tank 40 is introduced into the impregnator 10 to allow the meat inside the impregnator 10 to operate. To be impregnated with.

And, as shown in Figure 3, the detailed structure of the impregnator 10, the impregnator 10 is installed to open and close while the cover 13 made of a transparent material serves as a viewing window, A plurality of shelves 14 for placing fish or meat therein are disposed in the vertical direction at regular intervals, and the shelves 14 are formed of perforated plates on which a plurality of perforated holes 14a are formed.

In addition, the cover 13 of the impregnator 10 is fixed to the body 16 of the impregnator 10 through the fastening bolt 15, the lower portion of the body 16 of the impregnator 10 The drain valve 81 for discharging the natural extract in the impregnator 10 to the outside is installed, the body 16 of the impregnator 10 and the circulation pump 41 of the natural extract storage tank 40 and The valve 82 for the circulation pump is connected.

In addition, an upper washing rotary nozzle (not shown) may be connected to the upper part of the impregnator 10 toward the inside of the impregnator 10, and a lower portion of the impregnator 10 may have a natural discharge pipe 71. And the drain valve 81 are respectively installed, and the impregnator 10 and a washing tank (not shown) may be connected to clean the inside of the impregnator 10.

On the other hand, when describing the process of processing the fish or meat using the processing device, first open the cover 13 of the impregnator 10 to put the fish or meat to be processed on the shelf (14) inside the cover Close (13). In this state, when the vacuum pump 30 is processed and the control valve 80 connected to the vacuum tank 20 is opened to make the inside of the vacuum tank 20 vacuum, the impregnation connected with the vacuum tank 20 is performed. Opening the control valve 80 of the machine 10 makes the inside of the impregnator 10 at a high speed in a vacuum.

In the vacuum state as described above, the reaction inside the impregnator 10 is examined for about 1-10 minutes, and after determining the state of the secretions and bubbles on the surface of the fish or meat, the impregnator 10 By operating the control valve (80) installed in the impregnator (10) to maintain the inside of the atmospheric bar, as described above, the discharge and gas bubbles generated on the surface of the meat while repeating about 1-10 times alternately between the vacuum and atmospheric pressure state Determine the extent to which the process proceeds to the next process.

When the above process is completed while opening the valve 83 for the injection of the natural extract storage tank 40 while maintaining the interior of the impregnator 10 in a vacuum state, the natural extract is introduced into the impregnator 10, Natural extracts are added until the meat is completely submerged. In this state, the compressor 60 is operated to pressurize the inside of the impregnator 10 with the pressure tank 50, and the circulation pump 41 connected to the natural extract storage tank 40 is operated during the pressurization process. Natural extracts can be circulated in the impregnator 10.

When it is determined that the fish or meat inside the impregnator 10 is sufficiently impregnated by the natural extract as described above, the natural extract is discharged to the discharge valve 84 after maintaining the interior of the impregnator 10 at atmospheric pressure. After discharging to the natural extract storage tank 40 through, the cover 13 of the impregnator 10 is opened to take out the fish or meat to complete the processing by freeze drying or natural drying.

The control of each processing process as described above is to prevent the incorporation of foreign substances in the work, and to improve the workability and productivity by programming the PLC to automate the whole process.

Therefore, it is possible to process the fish or meat more quickly through the above processing device, can be processed in various ways while watching the state of the processed meat, and to improve the merchandise of meat by impregnating various natural extracts into the meat Can give

In addition, the experimental data of impregnating meat using the red ginseng extract (ginsenoside) which is the natural extract is as follows.

First, the raw material composition of the red ginseng extract,

Name Dose (μg / g) Relative red ginseng extract (%) Rg1 1510 3.93 Re 3830 9.97 Rf 800 2.08 Rb1 13520 35.19 Rbc 6190 16.11 Rb2 5000 13.01 Rd 2680 6.97 Rg3 4890 12.73 Sum 38420 100

Total red ginseng extract content in 1g of sample: 38420㎍

When chicken is impregnated with natural extract of red ginseng extract

Name Sample Area Dose (μg / g) Relative red ginseng extract (%) Raw material relative red ginseng extract (%) Rg1 11424 1.49 14.21 3.93 Re 16683 2.89 20.76 9.97 Rh1 0 0 0 0 Rb1 21228 4.06 26.41 35.19 Rc 4798 0.97 5.97 16.11 Rb2 0 0 0 13.01 Rd 7338 1.62 9.13 6.97 Rg3 18899 3.93 23.52 12.73 Sum 80370 14.96 100

Total red ginseng extract content in 1g of sample: 14.96㎍

Only when impregnated with red ginseng extract, a natural extract

Name Sample Area Dose (μg / g) Relative red ginseng extract (%) Raw material relative red ginseng extract (%) Rg1 25702 10.03 37.13 3.93 Re 5474 2.84 7.91 9.97 Rh1 0 0 0 0 Rb1 14796 8.49 21.38 35.19 Rc 7623 4.63 11.01 16.11 Rb2 5462 3.14 7.89 13.01 Rd 10160 6.71 14.68 6.97 Rg3 0 0 0 12.73 Sum 69217 35.84 100

Total Red Ginseng Extract Content in 1g of Sample: 35.84㎍

Therefore, when impregnated with fish or meat and algae using natural extracts as described above, a large amount of natural extracts are impregnated with meat to increase the functionality of the meat and increase its commerciality. This can satisfy demanding consumer preferences.

As described above, according to the fish and meat processing method using the natural extract according to the present invention and the processing apparatus thereof, the natural extract having various functions is penetrated into the meat to be processed to improve the taste of the meat, and in the case of fish The fishy can be minimized, and the commerciality of the meat can be improved to help the economy of the fishing and fishing village, and the processing productivity of the meat can be improved to produce high quality meat at low cost and manpower.

Claims (3)

Meat washing step (S10) for removing foreign matter on the surface by thawing fish or meat to be processed; and Selecting the washed meat and putting the meat neatly placed on the shelf of the impregnator (S20); and Vacuum processing step (S30) for making the pressure inside the impregnator into a vacuum using a vacuum pump in a state in which the meat impregnator is closed; And Atmospheric pressure processing step (S40) for making the inside of the impregnator in a vacuum state while watching the state of the meat for about 1-10 minutes; and Checking the meat state inside the impregnator while repeating the vacuum and atmospheric pressure for about 1-10 times to maintain the internal state of the impregnator (S50); and Natural extract manufacturing step (S60) to select a natural product for impregnating the meat in the impregnator to produce a solution having a proper concentration; and Injecting the prepared natural extract in the vacuum impregnator to the natural extract input step (S70) to maintain the meat inside the state soaked in the natural extract for about 2-20 minutes; and Pressurized to 2-15Kg / ㎠ according to the meat state of the meat immersed in the natural extract, meat pressing step (S80) for about 2 to 60 minutes in that state; and Natural extract discharge step (S90) for discharging the natural extract to the outside of the impregnator while maintaining the pressure of the impregnator; And Meat and meat processing method using the natural extract to go through the meat drying step (S100) to release the pressure of the impregnator and withdraw the meat to perform natural drying or freeze drying. A cover 13 made of a transparent material is installed on the upper part so as to be able to open and close while acting as a viewing window so that the fish or meat to be processed therein can be pressure-controlled and a natural extract input operation. A plurality of shelves 14 which can be placed thereon are arranged in a vertical direction at regular intervals, and the shelves 14 include an impregnator 10 consisting of a perforated plate on which a plurality of perforated holes 14a are formed, A vacuum tank 20 connected to the impregnator 10 and the pipe 70 to maintain the internal pressure of the impregnator 10 in a vacuum or atmospheric pressure state; A vacuum pump 30 connected to the vacuum tank 20 to adjust a pressure inside the vacuum tank 20; A natural extract storage tank 40 connected to the impregnator 10 and having a circulation pump 41 to inject and circulate the natural extract into the impregnator 10; A pressurized tank 50 connected to the impregnator 10 to increase the internal pressure of the impregnator 10, and Fish and meat processing apparatus using a natural extract comprising a compressor (60) connected to the pressure tank (50) to increase the pressure in the pressure tank (50). delete

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