KR101438319B1 - Meat Processing Method - Google Patents

Abstract

A meat processing method in the present invention comprises a first process (S10) preparing meat (11), marinade (12), an additive (13), and a container (20) respectively; a second process (S20) mixing the meat (11), the additive (13), and the marinade (12) of the first process (S10); a third process (S30) sealing the container of the second process (S20) with a sealing material (23), and aging the sealed container (20); a fourth process (S40) sterilizing the container (20) of the third process (S30) with an infrared ray, and examining the state by beating; and a fifth process (S) attaching a label on the outer circumferential surface of the container of the fourth process (S40) and engraving and printing the open date, to have an effect of removing fatty smell with the marinade.

Description

MEAT PROCESSING METHOD

The present invention relates to a method of processing meat, and more particularly, to a method of removing meat and fish from the meat, which is rich in nutrients without using highly irritating seasoning, Organic additive improves meat quality more smoothly in aging process. Especially, it is possible to maximize the shelf life due to freshness by sterilizing and packaging in sealed container, convenience of purchasing without any time and place, The present invention relates to a meat processing method capable of satisfying a consumer's desire with a cooking ability that can be easily and instantly taken without any need.

Meat is a beef meat mainly composed of protein, such as beef, pork, and chicken. In Korea, meat has been used for corrosion, but as the quality of life is improved in modern times, it is often used as stocks, such as western foods.

As is well known, meat is rich in essential amino acids and various vitamins which are not synthesized in protein and body, and is very useful for health. However, meat has a disadvantage of being easily deteriorated and careful to be stored. In other words, since meat is easily deteriorated compared to other cereals, vegetables and vegetables, it is stored and sold in separate food stores, butcher shops, etc., The texture is kept in a frozen state that is falling. For this reason, meat has various problems in consumers' eating.

First, meat has a difficulty in distribution and handling, which limits the time and place for consumers to buy. That is, even if a consumer wants to eat meat at a late time, or if meat must be cooked due to unavoidable circumstances, there is a problem that a butcher or a large-sized store can not be purchased because the operation time is already finished. In particular, it is practically very difficult for workers and self-educated people who work at night or who are studying until late, to purchase meat in advance according to the operating hours. In addition, in the case of a mountainous area, there is a problem that the time and cost are wasted because it is necessary to go to a market located at a long distance even if it is not late. In this case, they can be purchased in large quantities at a time, then frozen and stored as needed, but the taste and texture are inevitably lowered by freezing.

Second, it is not easy to find seasoned bulgogi, seasoned pork ribs, seasoned pork ribs, or seasoned or matured meat. Previously, in order to eat seasoned meat, only meat was purchased from a butcher or a large-scale mart, and then a marinade was made directly at home and mixed with them. However, today's busy modern people are tired of being easily and easily consumed as fast food, and it is difficult to manufacture sauce made with satisfying taste and nutrition. In recent years, meat sellers at meat shops and butchers have also been selling seasonal meat, but with the awareness of consumers using meat with low quality, they are not able to meet the taste desired by consumers as well as the irritating and bad meat sauce.

Third, it is difficult to eat meat outdoors like a picnic or a picnic since the meat is not well stored. Today, with the quality of life and the increased time available, travel and camping are increasing exponentially in the outdoor as well as family groups. These outdoor trips and camping are mainly cooked on the spot by eating rice and cooking in the field. In particular, it is common practice to grill meat on a campfire or a fireplace. In other words, since the meat is directly purchased, the sauce is prepared and mixed at home, and stored in an ice box or a specific container, so that the process of preparing meat is troublesome and long-term storage is difficult. There is a serious problem.

On the other hand, there is a problem in that the meat has unique odor and the meat quality is poor and the moisture is low. Therefore, in order to soften the meat or remove the odor peculiar to the meat, -0635483 "Meat processing composition and meat processing method using the same, " or Korean Patent Registration No. 10-0689156" Meat processing method ". As described above, the specific odor released from the meat is removed, and the flavor is added to improve the taste of the meat. However, as described above, a series of processes from the purchase of meat to eating It is vulnerable and insufficient, and urgent measures are needed to improve it.

Korean Patent Registration No. 10-0635483 "Composition for Meat Processing and Meat Processing Method Using the Same" Korean Patent Registration No. 10-0689156 "Meat Processing Method &

Accordingly, it is an object of the present invention to fundamentally solve the above-described problems of the prior art, and it is an object of the present invention to provide a meat sauce rich in nutrition without using highly irritating seasoning, Organic additives stacked on the surface improves the meat quality more smoothly in the aging process. Especially, it is possible to maximize the shelf life due to freshness by sterilizing and packaging in a sealed container, and convenience for purchasing without regard to time and place. The present invention aims to provide a meat processing method capable of satisfying a consumer's desire with a cooking ability that can be easily and instantly taken without any cooking process.

In order to accomplish the above object, the present invention provides a method for preparing a fermented beverage, comprising the steps of: preparing meat, marinade, additive, and container; sterilizing the container at -2 to 10 ° C for 10 to 30 minutes with ultraviolet rays; The meat and additives in the first step are introduced into a container in succession, and a sauce is poured into the container, and the meat, the additive and the sauce are filled in a volume of 85 to 90%; A third step of sealing the container of the second step by sealing the upper lid together with the sealing material at a degree of vacuum of 38.1 cmHg in a double jacket and aging the sealed container at -2 to 10 ° C for 3 to 5 days; A fourth step of inspecting a state of the sterilized container by sound and vibration; And a fifth step of attaching a packaging label to the outer peripheral surface of the container of the fourth step and stamping and printing the production date.

At this time, the meat of the first step according to the present invention is characterized in that beef or pork meat is cut and trimmed, and the meat is washed in water at 20 to 30 ° C and then cooled at -2 to 10 ° C.

In addition, the sauce of the first step according to the present invention contains 25 wt.% Of sugar, 23 wt.% Of red pepper powder, 20 wt.% Of vinegar, 13 wt.% Of liver, 6.5 wt. 3 wt.%, 3 wt.% Of plum juice and 1.5 wt.% Of sesame oil, and then aged at 18 to 20 ° C for 5 to 7 days.

In addition, the additive of the first step according to the present invention is 46 wt.% Cut in length of 5 to 10 cm, 3 to 6 mm in thickness, 18 wt.% In finely cut cabbage, 18 wt.% In lettuce, 18 wt. And is refrigerated at a temperature of 0 to 5 DEG C with a moisture content of 80 to 90%.

The container of the first step according to the present invention is characterized in that at least one side of the tin or aluminum steel sheet coated with the phenolic paint is molded into a cylinder welded with side seams at both ends thereof and the bottom lid is doubly wound together with the sealing material .

Further, the meat processed product produced by the processing method of claim 1 of the present invention is characterized.

It should be understood, however, that the terminology or words of the present specification and claims should not be construed in an ordinary sense or in a dictionary, and that the inventors shall not be limited to the concept of a term It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be properly defined. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.

As described in the above-mentioned constitution and operation, the present invention provides a nutritious sauce containing no irritating seasoning, which removes the fishy odor and intestines of the meat, and the organic additives stacked between the meat are aged It improves the meat quality more smoothly. Especially, it can maximize the shelf life due to freshness by sterilizing and packing in a sealed container. It is convenient to purchase without any time and place, It is possible to satisfy consumers' desire with a cooking ability that can be easily consumed.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flowchart generally showing a processing method according to the present invention. Fig.
Figs. 2 to 6 are structural views showing a machining method according to the present invention. Fig.
7 is a schematic view showing a meat processed product manufactured by a processing method according to the present invention.

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

The present invention relates to a meat processing method, and relates to a meat processing method through the first step (S10) to the fifth step (S20). The present invention is intended to improve sales that are sold only at a limited time and place, such as a food store or a butcher shop, and to handle and store in a supermarket or convenience store easily, conveniently, and safely, . Meanwhile, the present invention improves the shelf life of the meat by 1 to 3 months and satisfies both sellers and consumers by sealing the meat and the sauce with the container in a vacuum, and it is an improvement of tuna, fruit, various seafood, It is distinguished from canned food which is stewed or dyed and sealed in a can to have a long-term shelf life for about 4 to 6 years.

The first step (S10) according to the present invention prepares meat (11), marinade (12), additive (13) and container (20). In the first step (S10), raw materials, materials and raw materials necessary for the finished product to be finished are prepared, and raw meat (11), sauce sauce (12) and additives (13) do.

At this time, the meat (11) of the first step (S10) according to the present invention is prepared by cutting the meat of the beef or pork cut into parts and washing the meat with water at 20 to 30 ° C, Prepare one. Meat (11) is available for beef and pork alternatively, with the beef being overall scarlet color, the fat being milk-colored, the marbling small and evenly mixed, and the pork being overall pink The fat is white, round and round, and has a fine and resilient.

Firstly, beef is divided into beef, beef, rib, beef, beef, relief, shallow bean, shallow bean, sunny beef, The pork is cut by cutting the side of the rib and the rib. The collected portion (beef or pork) is trimmed according to the size and shape of the container (20), and a piece of skins is additionally formed on the surface according to the collected portion. Then, the prepared pieces are cleaned in water at 20 to 30 ° C and stored at -2 to 10 ° C. Of course, it is also possible to freeze the prepared pieces of meat, but it is preferable to refrigerate them to maintain freshness.

The sauce seasoning 12 of the first step (S10) according to the present invention is composed of 25 wt.% Of sugar, 23 wt.% Of red pepper powder, 20 wt.% Of vinegar, 13 wt.% Of liver, 6.5 wt. 5 wt.% Of juice, 3 wt.% Of juice, 3 wt.% Of plum juice and 1.5 wt.% Of sesame oil. Prepare the mixture for aging at 18 ~ 20 ℃ for 5 ~ 7 days. The sauce (12) is a meat (11) which removes the fishy odor and intestines of the meat, improves the texture during cooking, and replenishes the nutrition. It is best not to use irritant seasoning.

First, a sauce mixture (12) is prepared by mixing 25 wt.% Of sugar, 5 wt.% Of salt, 20 wt.% Of vinegar and 6.5 wt.% Of living water. Prepare a second mixture of 23 wt.% Of red pepper powder, 13 wt.% Of soy sauce, 3 wt.% Of juice and 3 wt.% Of plum juice. Next, the third mixture, in which the first mixture and the second mixture are mixed evenly with 1.5 wt.% Of sesame oil, is poured into a barrel and aged at 18 to 20 ° C for 5 to 7 days to complete the sauce well 12.

Here, the reason why the first mixture and the second mixture are separately mixed is that if all the materials are mixed at once, the salt and white sugar do not completely melt and the mixture is not evenly mixed. Especially, sesame oil does not mix well with other materials, It is for mixing. On the other hand, it is possible to use the red pepper paste instead of the red pepper powder. However, because the red pepper paste contains meju, the flavor may be lost or deteriorated due to over fermentation in the third step (S30) to be described later. .

The additive 13 of the first step (S10) according to the present invention is prepared by adding 46 wt.% Of cut loaves 3 to 6 mm in length, 18 wt.% Of finely cut cabbage, 18 wt.% Of lettuce, Prepare 18 wt.% Of chinese cabbage with chilled water at 0 ~ 5 ℃ with 80 ~ 90% moisture content. Additive (13) improves the meat quality more smoothly during the aging process, while improving the texture and nutritional supplement, organic vegetables and vegetables are good.

First, the root portion and head portion of the larvae were cut 5 to 10 cm in thickness by 3 to 6 mm, and the cabbage was placed on the cutting board so that the root portion was positioned on the cutting board. The cut portion was cut vertically into two halves, Cut to 3mm ~ 5mm in the vertical direction, discard the petiole of the lettuce, cut the rest finely, and cut into 5 ~ 7cm. Here, the reason why the additive 13 is cut to a proper size is to mix the juice and the sauce 12 from the ingredient process well, and it is preferable to wash with all the clean water before cutting. Subsequently, the excised additive (13) is refrigerated at a temperature of 0 to 5 ° C at a moisture content of 80 to 90% to maintain freshness.

The container 20 of the first step (S10) according to the present invention is formed into a cylinder 22 in which a side padding 21 is welded to both ends of a tin or aluminum steel plate coated with a phenolic paint on at least one side , And the bottom lid (24) together with the sealing material (23) is doubly prepared. The container 20 accommodates raw meat 11 as a raw material, sauce sauce 12 as a raw material, and additive 13, and is formed to have a volume of a size based on 1 to 4 servings.

First, the container 20 is cut so that the heat-sterilized tin or aluminum steel sheet matches the volume size as shown in FIG. 2, and the inner surface of the cut steel sheet is coated with the phenolic coating material. That is, since the heat-sterilized steel sheet reacts with substances generated in the contents (meat (11), sauce (12), and additive (13)), harmful substances are generated. Vinyl, acrylic, amino, etc. may be used as the coating material, but it is preferable to use a phenolic coating material resistant to the fat component.

The coated steel sheet is formed into a complete cylinder 22 as shown in Fig. 3. It is preferable that at least one corrugation is formed on the outer circumferential surface to improve the strength and durability of the cylinder 22. [ The formed cylinder 22 is prepared as a complete cylinder 22 by welding the side shim 21 to both ends of the inner circumferential surface as shown in Fig. When the preparation of the cylinder 22 is completed, a bottom lid 24 having a size and a shape corresponding to the bottom surface of the cylinder 22 is prepared as shown in FIG. 4, . Here, it is preferable that the sealing material 23 is applied to the portion where the cylinder 22 and the bottom lid 24 are wound so as to have an excellent sealing force of the container 20, and then the container is wound. The sealing material 23 is an EPDM (Ethylene Prophlene Diene Monomer) synthetic rubber, which is excellent in thermal resistance, heat resistance, cold resistance and solvent resistance, and is used as a sealing compound for various safety reasons.

In the second step S20 of the present invention, the meat 11 and the additive 13 in the first step S10 are sequentially poured into the container 20, and the sauce seasoning 12 is poured and mixed, The meat (11), the additive (13), and the sauce (12) fill 85 to 90% of the volume of the container (20). In the second step (S20), the meat (11) is poured into the container (20) as shown in Fig. 5, and the additive (13) When the meat (11) and the additive (13) are mixed in the container (20), the sauce (12) is poured and mixed.

At this time, it is preferable that the volume of the meat 11, the additive 13, and the sauce well 12 is 85 to 90% of the volume of the container 20. For example, when the volume capacity of the container 20 is 1 L, 500 g of the meat 11, 100 g of the additive 13, and 300 ml of the sauce 12 are filled. This is to prevent the contents from being impacted and overflowed because the height of the container 20 is reduced by a small amount during the process of sealing with the upper lid 32 in the third step (S30) to be described later.

In the third step (S30) according to the present invention, the container 20 of the second step (S20) is sealed by sealing the upper lid 32 together with the sealing material 23 at a degree of vacuum of 38.1 cmHg in a double- The container 20 is aged at -2 to 10 ° C for 3 to 5 days. The third step (S30) forms a semi-finished product. The upper lid 32 is completely sealed by vacuuming the inside of the container 20 as shown in Fig. 6. Here, the upper lid 32 may be provided with a cutting groove on the outer circumferential surface so as to be easily opened, and an opening ring 32a on the upper side. Then, the sealed container 20 is allowed to stand in a fermentation room at -2 to 10 DEG C for 3 to 5 days and aged. The reason for maturing here is to make it possible to eat meat rich in taste and nutrition on the day of dispatch. Meanwhile, since the upper lid 32 uses the same process as the lower lid 24 and the sealing material 23, a detailed description thereof will be omitted.

In the first step (S40) according to the present invention, the container 20 is sterilized by ultraviolet rays at -2 to 10 DEG C for 10 to 30 minutes. In the fourth step (S40), the sterilized container 20 is knocked Inspect the condition by vibration. In the fourth step (S40), the container 20 is put into an ultraviolet sterilizer for sterilization at -2 to 10 DEG C for 10 to 30 minutes. Ultraviolet rays can be divided into four kinds of UV-A, UV-B, UV-C and UV-D. Among them, the wavelength of 253.7nm (nanometer) is almost the same as the wavelength of bacteria or virus. When examined, there is an effect of sterilization that prevents the reproduction by killing or harmlessly destroying more than 99% of bacteria or viruses.

Then, the container 20 which has been subjected to sterilization treatment is inspected for defects by sound and vibration by tapping its surface with a probe bar (metal rod). For example, when the container 20 is touched with the probe bar, the container 20 is sound clean and sounding well, while the container 20 is blunt and short. The defective container 20 acts as a cause of deterioration of the meat 11 as the internal pressure (vacuum) is changed, so it is preferable to perform an accurate sorting process.

In the fifth step (S50) according to the present invention, a packaging label is attached to the outer peripheral surface of the container 20 of the fourth step (S40), and the production date is stamped and printed. In the fifth step S50, a packaging label for creating an advertisement effect is attached to the container 20 that has been inspected as shown in FIG. 7, and a label for labeling on the surface of the lower lid 24 or the upper lid 32, The time limit is imprinted or printed and finished with processed meat products. The finished product is supplied to the food corner, small supermarket and convenience store of a large or small-sized store as well as a food store or a butcher shop.

Such processed products are freshly sterilized and packaged in the sealed container 20 by vacuum, and the shelf life is long, so that the consumer can purchase them regardless of time and place. In addition, it can be easily and instantly cooked without a separate cooking process. In addition, the fish meat 11 is removed from the fishy stuff and the bonito which are rich in nutrition without the use of a highly irritating seasoning and the organic additives 13 laminated between the meat 11 In the process of aging, meat quality can be improved more smoothly to meet consumers' general needs.

In another aspect of the present invention, there is provided a processed meat product produced by the above-described processing method. Processed meat products according to the present invention can be easily and conveniently distributed and processed, and can be purchased regardless of time and place. It is also possible to easily and easily produce meat products such as seasoned bulgogi, seasoned pork ribs, seasoned pork ribs, It can be cooked, and it has good shelf life and it is good to eat outdoors like a picnic or a picnic.

As described above, the present invention provides a nutritive sauce containing high-irritating seasoning, which removes the fishy odor and intestines of the meat, and the organic additives stacked between the meats are more smooth Especially, it is possible to maximize the shelf life due to the freshness of the sterilized packing in the sealed container by vacuum, and it is convenient to purchase without any time and place, and it is possible to cook easily and instantly without any separate cooking process It has the effect of satisfying the consumer's desire with the surname.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is therefore intended that such variations and modifications fall within the scope of the appended claims.

11: Meat 12: Marinade
13: Additive 20: container
21: side shim 22: cylinder
23: sealing material 24: bottom cover
32: Upper lid 32a: Opening ring

Claims (6)

The beef or pork cut and trimmed pieces were washed in water at 20 to 30 ° C and then refrigerated at -2 to 10 ° C and mixed with 25 wt.% Of sugar, 23 wt.% Of red pepper powder, vinegar 20 wt.%, Soy sauce 13 wt.%, Bottled water 6.5 wt.%, Salt 5 wt.%, Juice 3 wt.%, Plum juice 3 wt.% And sesame oil 1.5 wt. (18%), lettuce (18 wt.%), And caterpillars (18 cfu.) Of 18 wt.% Were added to the fermented broth for 5 to 7 days. (S10) for preparing the additives (13) and the container (20) each having a moisture content of 80 to 90% at ~ 5 ° C and sterilizing the container at -2 to 10 ° C for 10 to 30 minutes with ultraviolet rays, ; The meat 11 and the additive 13 of the first step S10 are sequentially introduced into the container 20 and the sauce 12 is poured into the meat 11 and the additive 13 and the sauce 12) filling 85 to 90% of the volume of the container 20 (S20); The container 20 of the second step S20 is sealed by sealing the upper lid 32 together with the sealing material 23 at a degree of vacuum of 38.1 cmHg by double tightening and sealing the sealed container 20 at -2 to 10 캜 for 3 A third step (S30) for aging for ~ 5 days; A fourth step (S40) of inspecting the state of the sterilized container (20) by sound and vibration; And a fifth step (S) of attaching a packaging label to the outer circumferential surface of the container (20) in the fourth step (S40) and stamping and printing the production date,
The sauce 12 was prepared by mixing 25 wt.% Of sugar, 5 wt.% Of salt, 20 wt.% Of vinegar and 6.5 wt.% Of raw water. Then, 23 wt.% Of red pepper powder, 13 wt. 3 wt.% Of juice, and 3 wt.% Of plum juice were prepared. A third mixture was prepared by mixing 1.5 wt.% Of sesame oil with the first mixture and 1.5 wt.% Of sesame oil. To 5 to 7 days.
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