KR101756734B1 - Meat processing method for skewered food - Google Patents

Abstract

The present invention relates to a method of treating raw meat for skewer, which comprises the steps of inspecting, processing and packaging raw meat in sequence, thereby minimizing deterioration and deterioration of raw meat, and providing the meat to consumers in the best condition.
The present invention is characterized in that it includes a risk factor removing step (S10) for removing a risk element from the raw meat to be admitted, a raw meat testing step (S20) for inspecting the condition of raw meat, a freezing storage step (S30 A defrosting step (S40) for defrosting raw meat to be cryopreserved for 72 hours in a freezing chamber, a defrosting step (S50) for exposing a raw meat packed with raw meat, and a dividing step (S70) for shaping the raw raw meat into a skewer product (S70), a carrot stage (S80) for carving the finished skewer product using the scale, and a type (S100) for classifying the received packaging material into inner packaging materials and outer packaging materials and storing the packaging materials for each type, and a packaging step for packaging the raw skins, which are the molded skirt products, with the inner packaging material being stored (S 130), a metal inspection step (S140) of inspecting the metal in the raw meat packed with the metal detector, and an outer packaging material packing step (S150) in which the raw meat packed with the inner wrapper is wrapped with the outer wrapper .

Description

{MEAT PROCESSING METHOD FOR SKEWERED FOOD}

The present invention relates to a method of treating raw meat for skewer, which comprises the steps of inspecting, processing and packaging raw meat in sequence, thereby minimizing deterioration and deterioration of raw meat, and providing the meat to consumers in the best condition.

According to the general meat processing method, the meat or pig meat is slaughtered and immediately circulated in the market. As a result, there is a problem that meat or pork meat is often exposed to the air in the process of being flown in the market, thereby increasing the risk of infection by harmful factors such as pathogens.

In addition, the selection of foreign substances such as metals, which may be included in the slaughter process, has not been properly performed, which has caused an instability in ingestion. Since the distribution is performed irrespective of the meat quality of the meat, There is a limit.

Korean Patent Registration No. 10-0749511 (Registration Date: Aug. 8, 2007) relates to a slaughter processing system, in which slaughtered money is put into a pre-cooling chamber, The present invention relates to a slaughter processing system for delivering and managing data from a PDA by means of a bar code, and it is possible to grasp the money in which the abnormality occurred in the processing process in real time.

However, the prior art is concerned with acquiring warehouse information such as the date of shipment and ordering customer through the reading of the bar code label, and it is difficult to perform the management such as infection, selection of foreign matters such as metal, There is a limit.

A problem to be solved by the present invention is to provide a method of treating raw meat for skewer, in which raw meat is inspected, processed, and packaged sequentially so as to minimize deterioration and deterioration of raw meat and provide the meat to consumers in the best condition .

A method for treating skewer raw meat according to an embodiment of the present invention includes a step of removing a harmful component (S10) for removing a harmful component from a raw meat to be stocked using an air curtain, a raw meat inspection step A frozen storage step (S30) of freezing the frozen raw meat in a freezing room, a defrosting step (S40) of defrosting frozen raw meat in the freezing room for 72 hours, and a raw meat packing packed with raw meat A skewer molding step (S70) for shaping the raw raw meat into a skewer product, and a skewer product obtained by using the scale, A step S90 for checking the type, quantity and quantity of the packaging material to be received, a step S90 for checking the type of the packaging material, the quantity and the quantity of the packaging material, and a step S90 for sorting the received packaging material into inner packaging materials and outer packaging materials, (S130) for packing raw meat, which is a molded skewer product, into an inner packaging material being stored, a metal inspecting step (S140) for inspecting metal in the raw meat packaged using the metal detector, (S150) of wrapping the outer wrapping material into the outer wrapping material when the metal inspection of the raw meat packed with the outer wrapping material is completed.

The moving means 100 includes a rail 110 provided along the ceiling and a rail 110 installed along the rail 110. The moving means 100 includes a moving means 100 for moving the raw meat in a suspended state, The auxiliary rail 120 is provided at a lower portion of the auxiliary rail 120. The auxiliary rail 120 is provided at a lower portion of the auxiliary rail 120. The cool air input through the auxiliary rail 120 flows into the inner space, A cold air supply pipe 130 in which a cool air hole 131 is formed, a roller member 140 which is moved by being caught by the rail 110, and a roller member 140 are fixed so as to be idle on the upper portion, A moving ring member 150 in which a ring 151 is formed and an auxiliary roller member 160 formed in the moving ring member 150 and moved in a state of being supported by the auxiliary rail 120.

The auxiliary roller member 160 may include a fixed shaft 161 formed in the movable hook member 150 and formed with a fixed groove 162 and a fixed shaft 162 rotatably fixed to the fixed shaft 161, An auxiliary roller 165 rotatably supported on the auxiliary rail 120 so as to be freely rotatable with respect to the rotational shaft 163; When the rotary shaft 163 is rotated by external pressure, the fixing protrusion 164 is forcibly inserted into the fixing groove 162. When the rotary shaft 163 is rotated in the opposite direction by external pressure, (162). ≪ IMAGE >

Preferably, the raw meat inspection step S20 includes a vehicle temperature inspection step S21 for inspecting the internal temperature of the transport vehicle for transporting raw meat, a deep part temperature inspection step S22 for inspecting the deep part temperature of the raw meat using a thermometer, , A raw meat information inspection step (S23) for inspecting a document on which information about raw meat is written, and a sensory inspection step (S24) for performing sensory inspection of raw meat.

Preferably, the sieving step (S60) includes a freezing step (S61) for freezing the raw meat so that the meat quality of the raw meat is hardened, a first cutting step (S62) for cutting the raw meat into a rectangle, and a step of pressurizing the frozen raw meat with a press molding machine A second cutting step (S64) in which the shaped raw meat is cut into a predetermined thickness by a sieving device, and a freeze storage step (S65) in which the raw raw meat is frozen and stored .

Preferably, the press molding machine comprises a lower molding plate 10 on which a lower receiving groove 11 is formed so as to receive a lower portion of raw meat, an upper receiving groove 21 to receive an upper portion of the raw meat, An upper molding plate 20 for pressing the upper portion of the raw meat contained in the lower receiving groove 11 of the upper molding plate 20 and an elevating portion 30 for raising and lowering the upper molding plate 20.

Preferably, the skewer forming step S70 includes a moving step S71 in which the raw meat cut by the conveyor is moved, a raw meat molding step S72 in which the raw meat cut by the conveyor is cut into blades and molded into a block shape, A skewer completion step (S73) in which the skewer is completed by inserting a skewer into the raw meat while pressing the raw meat molded in a block form while pausing the conveyor, and a skewer completion step (S73) in which the skewered raw meat is rapidly frozen at -35 degrees And a rapid freezing step (S74).

Preferably, the packaging step S130 includes a squeeze removing step (S134) for removing the squeeze of the vacuum packed raw meat, and the squeeze removing step (S134) includes supplying the vacuum packed raw meat with high temperature water to heat the raw meat A low-temperature treatment step (S136) of providing low-temperature water to the raw meat so that the high-temperature-treated raw meat is stabilized, and a freezing treatment step (S137) of freezing the raw meat to prevent the low- .

Preferably, the high temperature treatment step (S135) is performed for 3 to 6 seconds at a high temperature of 80 to 97 degrees Celsius (C), and the low temperature treatment step (S136) is at a low temperature of 7 to 10 degrees Celsius Seconds. ≪ / RTI >

The present invention is advantageous in that raw meat is inspected, processed, and packaged sequentially, thereby minimizing deterioration and deterioration of raw meat and providing it to consumers in the best condition.

1 is a flowchart showing a raw meat processing method for skewer according to an embodiment of the present invention.
Fig. 2 is a view showing a raw meat moving means of the present invention. Fig.
Figure 3 is a side view of Figure 2;
4 is a block diagram showing the raw meat inspection step of the present invention.
5 is a block diagram schematically showing a raw meat inspection apparatus of the present invention.
6 is a block diagram schematically showing the inventive inventive device.
Fig. 7 is a block diagram schematically showing a trimming apparatus according to the present invention. Fig.
8 is a block diagram showing the subdivision step of the present invention.
9 is a block diagram schematically showing a press molding machine according to the present invention.
10 is a block diagram showing the skewering step of the present invention.
11 is a perspective view showing a tray as a sub-material containing raw meat of the present invention.
FIG. 12 is a block diagram schematically showing an apparatus for confirming a material charge according to the present invention. FIG.
13 is a block diagram schematically showing a packaging material identifying device of the present invention.
Figure 14 is a block diagram showing the packaging step of the present invention.
FIG. 15 is a block diagram showing a step of removing a hit according to the present invention. FIG.
Figure 16 is a block diagram of another embodiment of the packaging step of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the present invention is characterized in that the present invention is characterized in that it comprises the steps of removing a harmful element (S10), a raw meat inspection step (S20), a frozen storage step (S30), a defrosting step (S40) The packaging material storage step S100, the packaging step S130, the metal inspection step S140, the wrapping material storage step S100, the wrapping material storage step S100, the wrapping step S60, the skewer molding step S70, And an outer packaging material packaging step S150.

First, the raw meat, which has the hair and the viscera removed, is made in the form of a bimodal conductor in order to improve the working efficiency.

The risk factor removal step (S10) removes the risk factor from the raw meat to be received. That is, a wind speed of 10 to 20 m / sec can be applied to the raw meat to be admitted by the air curtain. Here, the air curtain is installed on the conveyor on which the raw meat is fed, so that the raw meat conveyed by the conveyor passes through the wind of the air curtain. In this way, hazardous materials such as pathogens can be blown away by the wind of the air curtain during the process of the raw meat being loaded. In addition, the inflow of outside air can be blocked by the wind of the air curtain, so that the inflow of foreign matter such as dust from the outside can be prevented.

As shown in FIGS. 2 and 3, in the risk factor removing step S10, the raw meat being moved in a suspended state is included, and the moving means 100 includes a rail provided along the ceiling, And an auxiliary rail 120 provided at a lower portion of the rail 110. The cool air supplied to the lower end of the auxiliary rail 120 flows into the inner space, A cold air supply pipe 130 in which a cool air hole 131 is formed so as to penetrate from the inner space to a lower portion so as to be lowered, a roller member 140 which is moved by being caught by the rail 110, and a roller member 140 which is fixed A movable ring member 150 in which a ring 151 is formed so as to receive raw meat at a lower portion thereof and an auxiliary roller member 160 formed in the movable ring member 150 and moved in a state of being supported by the auxiliary rail 120, .

The rail 110 may be fixed to a bracket formed of a cylindrical pipe and bent in an 'L' shape.

A flat surface is formed on the side surface of the auxiliary rail 120 so that the auxiliary roller member 160 is rollingly moved.

The cool air supply pipe 130 is formed of a pipe having an inner space formed therein, and a cool air hole 131 is formed at an equal interval thereunder. Therefore, if cool air flows into the internal space of the cool air supply pipe 130, the cool air can be discharged through the cool air holes 131. The cool air discharged through the cooling hole 131 can be supplied to the raw meat caught in the moving ring member 150, so that the fresh state of the raw raw meat to be moved can be continuously maintained.

The roller member 140 can be rotated in a state where the roller member 140 is fitted in the cylindrical rail 110 with a groove formed along the outer circumferential surface thereof.

Since the movable ring member 150 has the shaft of the roller member 140 fixed on the upper portion thereof, the roller member 140 in the moving ring member 150 can idle. The hook 151 may be hooked directly to the raw meat or hooked with raw meat. Therefore, when the operator pushes the raw meat, the roller member 140 provided on the upper portion of the moving ring member 150 moves along the rail 110, so that the raw meat is moved along the rail 110.

The auxiliary roller member 160 includes a fixed shaft 161 formed in the movable ring member 150 and formed with a fixing groove 162 and a fixed shaft 161 rotatably fixed to the fixed shaft 161, And includes a rotation shaft 163 on which fixing protrusions 164 to be inserted or forcibly separated are formed and an auxiliary roller 165 rotatably supported on the auxiliary rail 120 so as to be freely rotatable on the rotation shaft 163 . When the rotary shaft 163 is rotated by the external pressure, the fixing protrusion 164 is forcibly inserted into the fixing groove 162. When the rotary shaft 163 is rotated by the external pressure, ).

The roller member 140 is lifted on the rail 110 and the groove of the roller member 140 is engaged with the outer circumferential surface of the rail 110. When the rotary shaft 163 is forcibly rotated upward, Protrusions 164 convexly formed in a hemispherical shape are forcibly inserted and fixed in the fixing grooves 162 of the fixed shaft 161. [ At this time, the auxiliary roller 165 is supported by the auxiliary rail 120. When the worker pushes raw meat after the raw material is hooked on the loop 151 of the moving hook member 150 and the roller member 140 moves along the rail 110, (120). Thereby, the moving hook member 150 can be moved in a vertical state without being tilted, so that the raw meat can be stably moved while the flow is minimized.

As shown in FIG. 4, the raw meat inspection step S20 is a step of checking the internal temperature of the transporting vehicle for transporting the raw meat by inspecting the condition of the raw meat to be received, A deep portion temperature inspection step (S22) for inspecting the deep portion temperature of the raw meat, a raw meat information inspection step (S23) for inspecting the document in which the information about the raw meat is described, and a sensory inspection step (S24) do.

The vehicle temperature inspecting step (S21) inspects the room temperature of the transport vehicle having the freezing / cooling function for transporting raw meat using a thermometer. That is, if the room temperature of the vehicle is higher than a preset reference temperature, the possibility of corruption of the raw meat can be suspected.

If the deep portion temperature of the raw meat is higher than the predetermined reference temperature, corruption may be suspected in the deep portion temperature inspection step (S22). In particular, raw meat transported in a frozen state should be examined for thawing.

The raw meat information inspection step (S23) confirms the name and the expiration date of the raw meat based on the relevant documents such as the inspection report and the import certificate.

In the sensory test step (S24), the color of the raw meat can be compared with a predetermined reference color to check the lineage, the sanitary condition by the foreign substance can be visually inspected, and the degree of corruption can be checked by checking the smell.

As shown in FIG. 5, the first on-test unit measures a room temperature of the vehicle using a thermometer and checks whether the temperature matches a preset reference temperature. And the related documents such as the inspection certificate and the import certificate are scanned and stored as an image, and the product name and the expiration date of the raw meat are recognized in the stored image, and the product name and the expiration date are compared with each other, And a sensory inspection unit for photographing the raw meat, storing the image, and comparing the color of the stored image with the pre-stored color to confirm whether or not they match.

As shown in FIG. 1, in the freeze storage step (S30), raw meat that has been inspected is frozen and stored in a freezer. The freezing chamber provides -18 degrees Celsius (° C), so the raw meat can be frozen for about 4 to 24 hours in a frozen state. At this time, harmful factors such as pathogenic bacteria that may remain in the raw meat stored in the frozen state can be further removed, and the meat quality of the raw meat is hardened by the cold, so that it can be stored for a long period of time.

In the defrosting step (S40), the frozen raw meat is thawed for 72 hours in a refrigerator room at -2 to 5 degrees Celsius. When the raw meat is thawed, the meat quality becomes a little soft, so that it can be easily separated by site.

The spreading step (S50) involves the packaging of raw meat packed with raw meat. Here, the poultry packaging may include a plastic wrap wrapping raw meat and a paper box packed with plastic wrapped raw meat. Vinyl can prevent the penetration of foreign matter such as dust, and the paper box can be standardized since the raw meat can be packed per unit. Therefore, the plastic package can be peeled off using a knife or scissors while the paper box is opened and the plastic packed raw meat is discharged.

In the papermaking step (S50), the raw meat after inspection is frozen and stored in a frozen state. Here, raw meat to be frozen may be bovine or ovary. At this time, it is preferable to gradually thaw for 72 hours from minus 2 degrees Celsius to 5 degrees Celsius degrees.

As shown in FIG. 6, a conveyor for moving the paper box, a box cut-out unit for cutting the paper box moved by the conveyor using a blade, and a box ejection unit for ejecting the cut- And a plastic wrapping cut section for cutting the plastic wrapped by the conveyor by using a blade can be used.

As shown in Fig. 1, the sieving step (S60) is a sieving operation of the raw raw meat, which is guided in a state in which the raw meat is seated as shown in Fig. 7, A transfer unit for pushing and transporting the raw meat, and a cut-off unit including a cut-out unit for cutting the raw meat transferred by the transfer unit by using a blade every predetermined length.

In addition, the sieving device may be configured to cut the raw meat thinly in a plate form or to cut into a diced or chip form. Here, the plate-shaped raw meat can be used for roasting, shabu-shabu, and pork-cutting according to the size. Kakdugi type can be used as a material for curry dishes or as a skewer.

As described above, the raw meat is cut to a proper size and standardized, so that it is convenient to use.

In addition, when used as a processed meat made by mixing with other materials, the pulverized raw meat is pulverized by a pulverizer, and then passed through a rectifier to increase the texture and improve the quality, thereby removing the connective tissue, cartilage and fat .

Furthermore, if the bone is not removed from the raw meat, the bone may be removed after three sections of the raw meat are made. At this time, unnecessary fat can be cut and removed.

8, the ripening step S60 includes a refrigeration step S61 for freezing the raw meat so as to make the meat quality of the raw meat solid, a first cutting step S62 for cutting the raw meat into a rectangle, A molding step (S63) of molding the raw meat into a column shape by pressurizing the raw meat with a press molding machine, a second cutting step (S64) in which the shaped raw meat is cut into a certain thickness by a sieving device, and a frozen storage Step S65.

In the refrigeration step (S61), the raw meat is frozen for 1 to 3 hours from minus 0 degrees to -1 degrees (degrees Celsius). Therefore, since the frozen raw meat is in a solid state, the shape can be maintained in the first cutting step (S62) or the molding step (S63).

In the first cutting step (S62), the raw meat is cut into a rectangle so that it is formed into a column shape, so that raw meat that is standardized to a predetermined size can be provided.

In the forming step S63, the columnar raw meat can be shaped into a quadrangular column or a cylinder using a press molding machine.

9, the press molding machine includes a lower molding plate 10 on which a lower receiving groove 11 is formed to receive a lower portion of raw meat, an upper receiving groove 21 for receiving an upper portion of raw meat, An upper molding plate 20 for pressing the upper portion of raw meat accommodated in the lower receiving groove 11 of the lower molding plate 10 and a lift portion 30 composed of a cylinder for raising and lowering the upper molding plate 20 .

The lower molding plate 10 and the upper molding plate 20 are formed in a rectangular shape and the lower receiving groove 11 and the upper receiving groove 21 are formed in the longitudinal direction of the lower molding plate 10 and the upper molding plate 20, As shown in FIG. That is, since the lower receiving groove 11 and the upper receiving groove 21 are opposed to each other, the raw meat can be formed in a rectangular shape. If the lower receiving groove 11 and the upper receiving groove 21 are each semicircular, the raw meat may be formed in a cylindrical shape.

As described above, the frozen raw meat is strongly pressed by the press molding machine and can be cut into a predetermined thickness in a state of being formed into a cylindrical shape. That is, since the raw meat is finished with a certain width and thickness, the capacity of the product can be accurately standardized.

In the second cutting step (S64), the columnar raw meat can be sequentially cut from the end and cut to a standardized size.

In the freezing storage step (S65), if the raw raw meat is kept frozen at minus -18 degrees, it is possible to prevent the shape of the raw meat from melting due to the small size of the raw meat.

As shown in FIG. 1, the refinement step S60 includes a cleaning step (S66) of spraying hot water at a high pressure to sterilize and clean the refinement apparatus after the refinement process by the refinement apparatus is completed. The cleaning step S66 includes a nozzle positioning step of positioning the nozzle at a predetermined height in the sizing device and a hot water injection step of spraying hot water of 90 to 97 degrees Celsius (C) through the nozzle. Therefore, when the high temperature water is injected into the guide, the transferring part and the trimming part of the pulverizer, the debris generated in the pulverization process of the raw meat is not only washed but also sterilized by the high temperature water.

As shown in Fig. 10, the skewering step S70 forms the raw raw meat into a skewer product. Here, when the raw raw meat is cut and molded into a cube-sized cube, it can be used as a fryer or a fryer by sticking it into a skewer together with vegetables or fish.

The skewer forming step S70 includes a moving step S71 in which the raw meat cut by the conveyor is moved, a raw meat molding step S72 in which the raw meat cut by the conveyor is cut into a block shape, (S73) in which skewer is completed by inserting skewers into raw meat while pressing raw meat molded in a block form while stopping the meat, and rapid freezing step (S73) in which skewered meat is rapidly frozen for 30 minutes at -35 degrees (S74).

In the moving step S71, the chopped raw meat can be moved side by side by the conveyor.

The raw meat molding step S72 includes a first cutting step of cutting the raw meat which is raised and lowered repeatedly so as to be able to move up and down in a state transverse to the moving direction of the conveyor and conveyed by the conveyor, And a second cutting step of cutting the raw meat conveyed by the conveyor by lifting and lowering the blades that are vertically movable. Accordingly, the raw meat can be cut in the transverse direction and the longitudinal direction and formed into a plurality of block shapes. Then, the raw meat molded in a block form can be continuously moved by the conveyor in a state of being aligned side by side.

The skewer completion step (S73) includes a conveyor stopping step of stopping the conveyor for conveying the raw materials in a state where the raw materials are cut by the blade and aligned in parallel, a raw meat holding step for pressing and fixing the stopped raw meat by a press plate, A skewer product conveying step of conveying the finished skewer product to the freezing chamber by pushing the skewer into the pressurized raw meat to complete the skewer product, raising the pressurized press plate, operating the stationary conveyor, . At this time, skewers can be completed for each portion of raw meat, so that various types of skewers can be completed.

In the quick freezing step (S74), if the skewer is quickly frozen at -35 degrees Celsius for 30 minutes, the shape of the skewer can be firmly maintained, and storage for a long period of time is easy.

As shown in Fig. 1, the grooming step (S80) uses a scale to groom the finished skewer product. That is, the skewer product can be divided into large, medium, and small sized packages.

As shown in FIG. 1, between a raffinate step S80 and a packaging material confirmation step S90, a goods receipt request for a raw material to be protected in a state in which the raw meat is contained is requested, and a material charge confirmation step S160).

As shown in Fig. 11, the material may be composed of a tray 50 on which synthetic resin or styrofoam can be produced by injection molding.

The tray 50 includes a bottom plate 51 on which the lower portion of the raw meat is supported so as to contain raw meat, an outer wall 52 formed along the periphery of the bottom plate 51, An outer shape retaining portion 53 formed to extend from the side of the bottom plate 51 to the side of the bottom plate 51 to maintain the shape of the bottom plate 51, And a shape retaining portion 54.

The outer shape retaining portion 53 and the inner shape retaining portion 54 may be formed as convex protrusions or concave grooves.

Therefore, even if the raw meat is contained in the inner space, the outer shape retaining portion 53 and the inner shape retaining portion 54 can prevent deformation and breakage of the structure by the inner shape retaining portion 53 and the inner shape retaining portion 54, And can be manufactured in various forms having different height and width to suit the size of each raw meat.

As such, the tray 50 may be packed with the packing material in a state in which the raw material is packed, or raw meat packed in the packing material. At this time, an ice pack for maintaining the freshness of raw meat can be used together.

As shown in FIG. 12, the sub-component confirmation step S160 may include a sub-component confirmation device 40. [

The member confirmation unit 40 includes a name management unit 41 that stores and manages the names of the member parts of the raw materials corresponding to the parts of the raw meat in advance, a name matching unit 42 that matches the names of the member names to the managed raw meat names, A name confirming unit 44 for confirming the input raw meat name and confirming the name of the raw material matched to the confirmed raw meat name, A name transferring unit 45 for transferring the identified raw material name and the name of the material to the outside, a material name inputting unit 46 for inputting the material names for the material to be introduced from the outside, A part name determining unit 47 for determining whether the selected part names coincide with the identified part names, and a display unit 48 for displaying the coincidence determined by the part name identifying unit 47. [

The part name may be a model name according to the type of the tray. Therefore, if the raw meat name is input through the raw meat name input unit 43, the name of the raw meat and the name of the raw material are transmitted to the server of the warehouse where the external supplier or the reward is stored through the name transfer unit 45. Then, after confirming the name of the raw meat and the name of the raw material to be displayed through the monitor of the server in the customer or storage warehouse, the customer inserts the relevant materials. When the worker who confirmed the material to be put on the scene inputs the material name of the material to be stocked through the material name input unit 46, it is determined whether the material name inputted in the material name name confirmed by the name confirmation unit 44 is coincident, The coincidence is output to the screen through the monitor which is the display unit 48.

In this way, a necessary material for the raw material of a specific area can be inputted and transmitted to the customer, so that the necessary material can be received. In addition, the normal material can be confirmed by comparing the received material and the transferred material.

The packaging material identification step (S90) confirms the type, quantity, and quantity of the packaging material to be received. The packaging material may be an inner packaging material such as a vinyl package and an outer packaging material such as a paper box. Therefore, the type (size) of each of the inner packaging material and the outer packaging material is checked and classified, and it is checked whether the number of the inner packaging materials and the outer packaging materials are the same, do.

As shown in Fig. 13, the image forming apparatus includes a conveyor for conveying the packaging material, a photographing unit for photographing the packaging material conveyed by the conveyor and storing the image as an image, A packaging type discriminating unit for discriminating the type of the packaging material by comparing the image of the packaging material discriminated with the type of the packaging material and a reference image set in advance, A packaging material identification device including a counting section for counting using a sensor provided close to the conveyor may be used.

Here, the reference image, which is compared with the image photographed by the photographing unit, photographs various packaging materials in advance and sets them as a reference. In addition, the reference image for discriminating both sides is set as a reference by previously photographing the torn or unbroken packaging material.

As shown in FIG. 1, the packaging material storing step (S100) classifies the received packaging materials into inner packaging materials and outer packaging materials and stores them according to the types. It is classified as inner packaging material and outer packaging material, so there is a convenience of use in which the required packaging material can be quickly selected.

Then, as shown in Fig. 14, the wrapping step S130 is to wrap the raw meat, which is the molded skewer product, with the inner wrapping material being stored.

In the packaging step S130, the raw meat is formed as a skewer product, and vacuum-packed by a vacuum packing machine while being accommodated in a wrapping material such as a vinyl bag by a predetermined amount. Since they are individually wrapped in a plastic bag by a certain amount, there is an advantage that they can be easily transported and stored.

The wrapping step S130 includes an aligning step S131 in which the raw meat molded in the skewered product is accommodated in the inner wrapping material and aligned side by side, the pressing step S132 in which the inner wrapping material accommodated in the raw meat is pressed by the pressure plate, And a vacuum packaging step (S133) in which the raw meat is vacuum packaged.

In the atmospheric step S131, the raw meat is preferably aligned in a state in which the skewer is directed toward the mouth of the inner packaging material. That is, it is easy to discharge the skewer in the state that the inner packaging material is opened.

Since the inner packaging material is in close contact with the raw material during the pressurization of the raw meat by the pressure plate in the pressurizing step S132, air can be easily discharged from the inner packaging material. Here, the pressure plate may be formed of a perforated plate so that the inner packaging material such as a plastic pack is closely attached to the raw meat in the course of pressurizing the raw meat, and the weight may be dispersed so as to increase the overall weight.

In the vacuum packaging step S133, the air is sucked from the inner packaging material by the vacuum packaging apparatus and discharged to the outside, and the inlet of the inner packaging material is thermally fused and integrated. At this time, in the process of vacuuming the inner packaging material, the inner packaging material can be quickly vacuumed by the pressure plate.

Also, the wrapping step S130 may include a step S134 for removing the giblets of the vacuum packed raw meat.

As shown in FIG. 15, the step S134 includes a high-temperature treatment step (S135) of heating the raw meat by supplying hot water to the vacuum-packed raw meat, and a high-temperature treatment step (S136), and a freezing processing step (S137) for freezing the frozen raw meat to prevent the low-temperature treated raw meat from melting.

The high-temperature treatment step (S135) includes a conveying step in which the vacuum-packed raw meat is conveyed to the inside of the high-temperature case by the high-temperature conveyor, and a high-temperature water injection step in which the high-temperature water is injected by the high- Here, when hot water having a temperature of 80 to 97 degrees Celsius (° C) is supplied for 3 to 6 seconds through the hot nozzle, the high temperature of the hot water is permeated into the inside of the vacuum package, and the juice of the flesh discharged to the surface of the raw meat is heated, Is removed. In addition, the vacuum pavement packed with the raw meat can also be heated to remove impurities such as debris from the raw meat adhering to the surface of the vacuum pouch, so that the occurrence of the buckling due to the deterioration of the impurities can be prevented. At this time, the high-temperature nozzle is disposed on the four sides in the inner space of the high-temperature case, and the hot water can be evenly sprayed on the slope of the raw meat.

The low-temperature treatment step (S136) includes a feeding step in which the vacuum-packed raw meat is transported to the interior of the low-temperature case by the low-temperature conveyor, and a low-temperature water injection step in which the low-temperature water is injected by the low- temperature nozzle provided in the low- temperature case. Here, when low-temperature water of 12 to 18 degrees Celsius (degrees Celsius) is supplied for 7 to 10 seconds through the low-temperature nozzle, low-temperature low-temperature water is supplied to the raw meat, So that the freshness can be maintained. At this time, the low-temperature nozzles are arranged on the four sides in the inner space of the low-temperature case, so that the low-temperature water can be evenly sprayed on the slope of the raw meat. This cancellation can be easily applied to the processing of pork.

It is preferable that the freezing treatment step (S137) is rapid freezing treatment at a subzero temperature so that the surface of raw meat is not melted at room temperature.

16, the packaging step S130 includes a raw meat moving step S130a in which the raw meat is moved by the conveyor, a packaging vinyl feeding step S130b for feeding the packing wrapping vinyl, (S130c) for wrapping the wrapped vinyl in a cylindrical shape so as to overlap both sides of the wrapped vinyl, a second wrapping step (S130d) for wrapping the overlapping portion of the wrapped vinyl by applying heat and heat sealing, A third packaging step S130e for cutting and packaging the packaging vinyl by heat while applying heat to the packaging vinyl located at the bottom of the packaging container, and a fourth packaging step S130b for sealing the packaging vinyl by shrinking the packaging vinyl by applying heat to the outside of the packaging vinyl packaging. The first packaging step S130c, the second packaging step S130d, the third packaging step S130d, and the third packaging step S130d while supplying the packaging vinyl having a thinner thickness than the packaging vinyl packaged in a state of transporting the packed raw meat to the conveyor again. artillery Step (S130e), a fourth and a packaging completion (S130g) to complete the package 2 goes into a packaging step (S130f).

The second is to use a thin layer of packaging vinyl that is smaller than the first one. At this time, the heat provided in the second packaging process may be provided at a temperature slightly lower than the first temperature.

In the raw material moving step (S130a), the raw materials can be transferred by the conveyor in a state of being separated from each other.

In the wrapping vinyl supplying step (S130b), the wrapping vinyl can be fed while being unwound at a constant speed while being wound on the reel.

In the first packaging step (S130c), a packaging vinyl guide is provided on both sides of the conveyor so that the supplied vinyl wrapping the raw meat is overlapped on both sides.

In the second packaging step S130d, the overlapping wrapping vinyl is heated and integrated by thermal welding using a heat-welding member such as an electric heater for providing heat. That is, since the wrapping vinyl has a cylindrical shape, raw meat is placed inside.

In the third wrapping step S130e, the wrapping vinyl is heated by using a heat-welding member such as an electric heater that provides heat between raw meat wrapped in the wrapping plastic, and heat is further applied to the heat- Or cut using a blade. That is, raw meat is packed individually.

In the fourth wrapping step S130f, a case in which an inner space is formed on the upper part of the conveyor, and a heating member such as a burner or a heater for heating the inside of the case is provided, The packaging vinyl shrinks due to the heating of the heating member, and is adhered to the raw meat.

In the packaging completion step (S130g), the primary packed raw meat is transported again by the conveyor and is packed in the secondary. That is, since the raw meat is packed in two-ply packing plastic, the packaged state can be maintained firmly.

Here, the raw meat or the skewer product may be packed in a state of being contained in a tray serving as a sub-material.

As shown in FIG. 1, the metal inspection step (S140) inspects metal in raw meat packaged using a metal detector. Metal detectors that detect metal can detect metal (Fe) of 3.0 mm or more in diameter and metal (SUS) of 6.0 mm or more in diameter contained in raw meat. Here, the metal detector is installed on the conveyor on which the raw meat is transported, so that the metal is detected in the raw meat transported by the conveyor. Therefore, if the raw meat is mixed with a metal such as a broken tooth or a knife piece separated from a knife used for cutting raw meat, it can be detected by a metal detector. As a result, only raw meat not containing foreign substances such as metal pieces can be selected, so that the quality of raw meat can be assured.

The outer packaging material packaging step (S150) is to wrap outer packaging material after the metal inspection of the raw meat packed with inner packaging material is completed. Label the packaged raw meat with packaging containing the raw meat while packing it in the outer wrapping.

The outer packed raw meat is classified according to the purpose of use and stored in a refrigerator room of 2 to 5 degrees Celsius or in a freezer room of -18 degrees Celsius, It can be shipped one by one.

As described above, the present invention can be a very useful invention that can be widely used because it can be applied to a raw meat processing method for skewers, since raw meat can be inspected, cut, packed and shipped sequentially.

It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is to be understood, therefore, that the embodiments described above are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S10: Hazard elimination step
S20: Raw meat inspection stage
S21: Vehicle temperature inspection step
S22: Deep part temperature inspection step
S23: Inspection of raw meat information
S24: Sensory test step
S30: Frozen storage step
S40: Thawing step
S50: Expansion phase
S60: Segmentation phase
S70: skewering step
S80: Girdle steps
S90: Checking the packaging material
S100: Storing the packaging material
S130: Packaging step
S131: Waiting step
S132: Pressurization step
S133: Vacuum packaging step
S134:
S135: High temperature treatment step
S136: low temperature treatment step
S140: metal inspection step
S150: Outer packing material packing step

Claims (9)

(S10) for removing a harmful component from raw meat to be introduced using an air curtain,
A raw meat inspection step S20 for inspecting the condition of raw meat to be introduced,
A frozen storage step (S30) of freezing the frozen raw meat after the inspection,
A defrosting step (S40) for defrosting raw meat to be frozen for 72 hours in a refrigerating chamber,
A spreading step (S50) in which a raw meat packaged with raw meat is packaged,
(S60) in which the raw raw meat is cut into pieces by a cutting device,
A skewer forming step (S70) of shaping the raw raw meat into a skewer product,
(Step S80) in which the finished skewer product is harvested using the balance,
A packaging material confirmation step (S90) of confirming the type, quantity and quantity of the packaging material to be received,
A packaging material storage step S100 for classifying the received packaging materials into an inner packaging material and an outer packaging material,
A packing step (S130) of packing raw meat, which is a molded skewer product, with an inner packing material being stored,
A metal inspection step (S140) of inspecting metal in packed raw meat using a metal detector,
(S150) packaging the outer packaging material when the metal inspection of the raw meat packed with the inner packaging material is completed,
In the risk factor removing step (S10), the raw meat moving means 100 moves the raw meat to be received in a suspended state,
The moving means 100
A rail 110 provided along the ceiling,
An auxiliary rail 120 provided along the lower portion of the rail 110,
A cool air supply pipe 130 provided at a lower portion of the auxiliary rail 120 and having a cool air hole 131 penetrating downward from the inner space so that the cool air inputted into one end flows into the inner space and the cooled cool air is discharged, ,
A roller member 140 which is moved by being caught by the rail 110,
A movable ring member 150 having a roller member 140 fixed to the upper portion so as to idle and having a ring 151 for receiving raw meat,
And an auxiliary roller member (160) formed on the movable hook member (150) and moved in a state of being supported by the auxiliary rail (120).
delete The apparatus of claim 1, wherein the auxiliary roller member (160)
A fixed shaft 161 formed on the movable hook member 150 and having a fixing groove 162 formed therein,
A rotation shaft 163 rotatably fixed to the fixed shaft 161 and formed with a fixing protrusion 164 forcibly inserted into or forcedly separated from the fixing groove 162,
And an auxiliary roller 165 rotatably mounted on the rotary shaft 163 so as to be rotatable while being supported by the auxiliary rail 120,
When the rotary shaft 163 is rotated by the external pressure, the fixing protrusion 164 is forcibly inserted into the fixing groove 162. When the rotary shaft 163 is rotated by the external pressure, the fixing protrusion 164 is rotated in the fixing groove 162 Wherein the meat is separated forcibly.
The method according to claim 1, wherein the raw meat inspection step (S20)
A vehicle temperature inspection step (S21) for inspecting the internal temperature of the transport vehicle for transporting the raw meat,
A deep portion temperature inspection step (S22) for inspecting the deep portion temperature of the raw meat using a thermometer,
A raw meat information inspection step (S23) for inspecting a document on which information about raw meat is described,
And a sensory evaluation step (S24) for performing a sensory test on raw meat.
The method according to claim 1, wherein the trimming step (S60)
A freezing step (S61) of freezing the raw meat so that the meat quality of the raw meat is hardened,
A first cutting step (S62) of cutting the raw meat into a rectangle,
A molding step (S63) of pressing the frozen raw meat into a column shape by pressing with a press molding machine,
A second cutting step (S64) in which the molded raw meat is cut into a predetermined thickness by a squeezing device,
And a freezing storage step (S65) for freezing and storing the chopped raw meat.
The press molding machine according to claim 5,
A lower molding plate 10 on which a lower receiving groove 11 is formed so as to receive a lower portion of raw meat,
An upper molding plate 20 formed with an upper receiving groove 21 to receive the upper portion of the raw meat and pressing the upper portion of the raw meat received in the lower receiving groove 11 of the lower molding plate 10,
And an elevating part (30) for raising and lowering the upper shaping plate (20).
(S10) for removing a harmful component from raw meat to be introduced using an air curtain,
A raw meat inspection step S20 for inspecting the condition of raw meat to be introduced,
A frozen storage step (S30) of freezing the frozen raw meat after the inspection,
A defrosting step (S40) for defrosting raw meat to be frozen for 72 hours in a refrigerating chamber,
A spreading step (S50) in which a raw meat packaged with raw meat is packaged,
(S60) in which the raw raw meat is cut into pieces by a cutting device,
A skewer forming step (S70) of shaping the raw raw meat into a skewer product,
(Step S80) in which the finished skewer product is harvested using the balance,
A packaging material confirmation step (S90) of confirming the type, quantity and quantity of the packaging material to be received,
A packaging material storage step S100 for classifying the received packaging materials into an inner packaging material and an outer packaging material,
A packing step (S130) of packing raw meat, which is a molded skewer product, with an inner packing material being stored,
A metal inspection step (S140) of inspecting metal in packed raw meat using a metal detector,
(S150) packaging the outer packaging material when the metal inspection of the raw meat packed with the inner packaging material is completed,
The skewer forming step (S70)
A moving step S71 in which the raw meat cut by the conveyor is moved,
A raw meat molding step (S72) in which the raw meat moved by the conveyor is cut into a block by cutting with a blade,
A skewer finishing step (S73) for finishing raw meats that have been molded in a block shape while pausing the conveyor by inserting a skewer into the raw meat,
And a rapid freezing step (S74) of rapidly freezing the raw meat in which the skewer is inserted at -35 degrees (占 폚) for 30 minutes.
The method according to claim 1, wherein the wrapping step (S130) includes a squeeze-out step (S134) for removing the giblets of the vacuum packed raw meat,
In the step S134,
A high-temperature treatment step (S135) of heating the raw meat by supplying hot water to the vacuum packed raw meat,
A low-temperature treatment step (S136) of providing low-temperature water to the raw meat so as to stabilize raw meat treated at high temperature,
And a freezing treatment step (S137) for freezing the raw meat to prevent the raw meat having low temperature treatment from melting.
The method according to claim 8, wherein the high temperature treatment step (S135) is provided for 3 to 6 seconds at a high temperature of 80 to 97 degrees Celsius and the low temperature treatment step (S136) is at a low temperature of 12 to 18 degrees Celsius To 10 seconds. ≪ RTI ID = 0.0 > 11. < / RTI >

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