KR101787459B1 - Method and apparatus for automatically setting the environment for aging vacuum packed meat according to the type of meat - Google Patents

Abstract

According to an embodiment, the present invention provides a method and an apparatus for aging meat. More specifically, an objective of the present invention is to provide a method and an apparatus for properly aging meat, which process the meat by the type of the meat, condition of the meat, and the aging condition of the meat desired by a user, and controls the apparatus for aging meat. By using the method and the apparatus of the present invention, the freshness of the meat can be effectively maintained.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and apparatus for aging meat,

More particularly, the present invention relates to a method for automatically selecting a meat storage method that is different in storage method according to the kind of meat, and aging the same. The present invention relates to a meat processing method for circulating cold meat which is intended to prevent deterioration of meat and improve meat quality.

Generally, in order to store meat for a long time, a common refrigerator in which Freon gas or hfc-134 is a refrigerant is used. Accordingly, when meat is inserted into or discharged from the refrigerator, heavy cooling air flows down to the floor, and relatively high temperature air flows into the refrigerator, and it takes a certain time to reach the original cooling temperature. As a result, the shelf life of the meat is shortened and, of course, it is difficult to maintain freshness. In addition, in the case of a meat-only refrigerator, a drawer or a top opening and closing door is provided to solve the above-mentioned problem, but it is fundamentally different from the amount of air to be introduced, And, in the case of a general meat refrigerator, since the cooling is applied, the temperature deviation due to the recollection time for a certain time is severe, and the freshness of the meat is lowered. Kimchi refrigerator can reduce the temperature variation compared to the cold refrigerator. However, there is a disadvantage that the refrigerator is wrapped around the refrigerator.

In addition, in the case of loading meats, the meat stored relatively below due to the load of the meat itself has problems such as juice leakage due to pressure. To solve this problem, Korean Patent Registration No. 10-0625935 discloses a storage unit for storing and storing meat, a protruding portion protruding from both sides, a support portion protruding to be supported by the lower surface, and a cover And a storage box in which the plate and the accommodation plate are stacked and accommodated and an inclined portion is formed in a lower portion of the accommodation plate so that the accommodation plate is obliquely stacked. However, the above-described cold- There is no problem.

On the other hand, various methods for aging food are known in order to store food for a long time or to add flavor of food. For example, there is a method of aging a salted vegetable such as kimchi in a cold place, a method of aging a meat by hanging it on a ceiling of a building in a building, a method of aging by keeping the meat in a vacuum for a long period .

However, in the process of aging food, it is necessary to change the surrounding environment of the food from time to time according to the degree of aging, and it takes a long time, so a lot of effort is required. Moreover, while the meat tastes much better when it is aged moderately, the aging process is very difficult because it is easy to decay even if the aging environment is slightly misplaced.

Accordingly, there is a need for an easy method of reaching the goal of maturing the meat.

Korean Registered Patent No. 10-0625935 (September 12, 2006)

An object of the present invention is to provide an apparatus and a method for refrigerated storage of vacuum-packed meat at different temperatures depending on the type of meat, by effectively setting the meat storage environment according to the type of meat.

According to the first embodiment, the present invention can provide a meat aging method for automatically setting an environment for aging meat according to the kind of meat. The method comprises a meat sorting step for sorting the meat according to a criterion of size, weight and location, a bone examination step for checking the presence or absence of the bone contained in the meat, the presence or absence of the bone contained in the meat A meat sorting step for sorting the meat containing bones and meat without bones, a step for sorting the meat containing bones according to the kind of bones contained in the meat and the weight of the meat, the image of the meat containing the bones Based on the images taken, the meat analysis step to analyze the meat type, the kinds of the meat ingredients, the meat color, the bone size, the cross-sectional state of the bones, the fat distribution, The state of the meat after slaughter after the analysis step, the state according to the elapsed time, the state according to the elapsed time after the meat was frozen, the state according to the time of the thawing after the meat was frozen, A meat state determination step of determining state information according to the current degree of maturation, a degree of maturity to the determined state information based on information on a predetermined degree of maturity according to the state of the meat, Generating meat aging information including the intensity and the irradiation time, the oxygen permeability of the meat at 22.5 mL / m ² / 24h atm at 55% RH / 25 ° C and the oxygen permeability of 5.3 g / m ² / 24h at 100% RH / A first packaging step of vacuum packing with a low density polyethylene / nylon vacuum bag having water vapor permeability, a first electronic tag attaching step of attaching a first electronic tag including meat aging information to the vacuum packaging paper of meat, Is kept at 95 DEG C to 100 DEG C for 2 minutes to sterilize the vacuum-packed meat and perform a basic fermentation step, and the first maturing step is carried out based on the meat state information obtained by reading the electronic tag The method of the present invention is characterized in that the meat having undergone the first aging step is subjected to a second aging step using high pressure treatment, a second aging step and a third aging step, A second packaging step of grouping the meat according to a ripening process and vinyl packing the grouped meats, a second electronic tag including common maturation information of the vinyl packed meat, and attaching the electronic tag to the plastic wrapping material of the meat The second electronic tag attaching step and the refrigeration position where the refrigeration position of the meat aging device is determined according to the aging degree of the meat, the vinyl packed meat is moved to the determined refrigeration position, And an aging step.

According to the second embodiment, in the second aging step, the meat subjected to the first aging step is subjected to a pressure of 600 to 700 MPa for 4 minutes to inhibit the activity of the microorganisms contained in the meat and reduce the water holding capacity And the third aging step is a step of dry aging the meat after the second aging step at a temperature of 2 to 4 DEG C for 2 weeks to promote evaporation of water in the meat to evaporate moisture including meat juice .

According to the third embodiment, when meat is pork meat, the meat is irradiated with red light at 18 mW / cm 2 intensity for 5 hours, followed by irradiating the meat with green light at 28 mW / cm 2 intensity for 6 hours, The beef is irradiated with yellow light for 12 hours at a power of 28 mW / cm 2, and green light is irradiated to the meat for 30 minutes at a power of 42 mW / cm 2, and when the meat is chicken, blue light is irradiated to the meat at a rate of 5 mW / And irradiating the meat with green light for 1 hour at 14 mW / cm 2 intensity.

According to the fourth embodiment, in the refrigeration aging step, the external temperature of the meat aging device is sensed, and when the detected external temperature is lower than the critical temperature value, the operation state of the compressor for compressing the refrigerant supplied to the meat aging device is judged Switching the compressor to an operating state when the compressor is in a stopped state and the compressor is in a stopped state for more than one hour; and when the operating state of the compressor is in an operating state, And controlling the operation state of the compressor by comparing the internal temperature and the external temperature of the compressor.

According to a fifth embodiment, the method includes a meat subcooling step prior to the meat sorting step, wherein the meat subcooling step is performed by pressing the meat at a constant pressure to spread the meat to an even size and re-rolling the rolled meat to a thickness of 10 cm or less A rolling step of cutting the rolled meat to a predetermined size, washing the cut meat to a pressure of 0.9 MPa or more and 1.4 MPa or less, an air cleaning step of washing the washed meat with air at an air speed of 40 m / s or more and 50 m / Washing step, drying step in which the air-washed meat is dried by using any one of drying method of hot air drying, microwave drying, vacuum drying and freeze drying, drying the dried meat in a range of -8 ° C to -1 ° C, A first cooling step in which the first cooling step is carried out at a first temperature, a meat cooling step And a second cooling step of cooling the cooling temperature of the meat to a freezing temperature lower than the first temperature when the supercooled state of the meat cooled in the step of determining the meat cooling state is released.

According to the present invention, by providing an appropriate refrigeration storage environment according to the kind of meat, the degree of aging at present, and the desired degree of fermentation, refrigerated storage and aging suitable for the meat condition can be carried out to efficiently store the meat while maintaining freshness .

The vacuum packed meat chilled water tank according to the present invention maximizes the cold interrupting capacity to maintain the freshness of the meat for a long time and has an effect of preventing the meat from being squeezed by an external force in storage.

Also, because of the refrigerant falling from the meat storage device, it is possible to maximize the display effect of the meat product, ie, the meat product, in the meat distribution and the large restaurant through the visual effect.

According to one embodiment, the present invention can provide an apparatus capable of aging meat in the most suitable environment by setting a storage environment of meat according to information of meat.

According to one embodiment, by treating the supercooling process first, it is possible to prevent the destruction of the energy factors contained in the meat by controlling the influence of the maximum ice crystal generation band which has the greatest influence on the freshness of the meat.

1 is a schematic view for explaining a meat aging apparatus for automatically setting an environment for aging meat according to the meat type according to the present invention.
FIG. 2 is a graph showing the temperature and cooling temperature of meat to explain the supercooling method of the present invention.
FIG. 3 is a functional view showing a configuration of a meat aging device for automatically setting an environment for aging meat according to the meat type according to an embodiment of the present invention.
FIG. 4 is a flowchart showing a meat aging method for automatically setting an environment for aging meat according to the type of meat according to an embodiment of the present invention.
FIG. 5 is a view for explaining meat that has undergone meat aging according to an embodiment of the present invention. FIG.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Also, in order to clearly illustrate the present invention in the drawings, portions not related to the present invention are omitted, and the same or similar reference numerals denote the same or similar components.

The objects and effects of the present invention can be understood or clarified naturally by the following description, and the objects and effects of the present invention are not limited only by the following description.

The objects, features and advantages of the present invention will become more apparent from the following detailed description. In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail. Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a schematic view for explaining a meat aging apparatus for automatically setting an environment for aging meat according to the meat type according to the present invention.

According to the present invention, the meat aging apparatus of the present invention can provide different meat aging environments at different positions in accordance with the kind of meat and the maturation information.

For example, as shown in FIG. 1, the meat M1 placed at the position of A1 may be beef meat, and the meat M2 placed at the position of A2 may be pork meat.

Further, the position of A1 and the position of A2 may be different in the time, intensity, and magnitude of the pressure of the light.

For example, assuming that the meat is pork and 10 days have passed since the slaughter day, the processor 140 sets red light to 20 mW / cm < 2 >, based on the recipe information corresponding to the kind or condition of the meat, After irradiating the meat for 6 hours with the intensity, the illumination unit 120 can be controlled to irradiate the meat with green light for 7 hours at 30 mW / cm 2 intensity.

As another example, assuming that the meat (M1) is beef and has been frozen for three days after seven days have elapsed from the slaughtered day, the apparatus of the present invention determines, based on the recipe information corresponding to the kind or condition of such meat , Yellow light for 20 hours at 25 mW / cm 2 intensity, green light for 30 minutes at 40 mW / cm 2 intensity, and then control the internal light to irradiate red light for 20 hours at 20 mW / cm 2 intensity.

On the other hand, the meat aging apparatus can control the illumination to irradiate light for sterilizing the meat. Here, the meat aging device may be operated by switching to one of the sterilization mode and the aging mode according to the input of the user.

According to one embodiment, light for aging meat may be light of different wavelengths. Specifically, in the light spectrum, the blue color series has a wavelength of 450 to 495 nm. Light having a wavelength equal to or shorter than the wavelength of the blue color series has a germicidal power.

FIG. 2 is a graph showing the temperature and cooling temperature of meat to explain the supercooling method of the present invention.

One of the most important factors in maintaining the freshness of frozen food storage is the breakdown of tissue due to the formation of ice crystals during the freezing process, which causes the production of juice during thawing process. That is, when freezing food, the factor that has the greatest influence on the food's lead is the maximum ice crystal generation band between -1 and -7 ° C. In this section, the moisture in the food is converted into ice. Therefore, if the time of this section is long, the shape of the ice crystal is not uniform and the size is also increased, which damages the tissue of the food.

In the section (A), the storage space in which the meat (or food or the like) is stored and cooled is maintained at the supercoolable temperature and cooled. This supercoolable temperature corresponds to the temperature at which the meat is kept in the supercooled state in the temperature range (-1 to -7) of the maximum ice crystal formation zone, or the supercoolable temperature itself is included in the temperature range of the maximum ice crystal formation zone Or a temperature somewhat lower than the temperature range of the maximum ice crystal generation zone so that the meat is kept in a supercooled state at the maximum ice crystal generation zone. Such a supercooling enabling temperature maintains a higher temperature than the conventional cooling temperature so that the supercooled state of the meat is maintained for a longer time while the temperature of the meat is gradually lowered by cooling.

As can be seen from the meat temperature graph (II), in the case of the set cooling temperature shown in Fig. 2, the meat temperature is lowered. However, as can be seen from the section (A) , The temperature of the meat rises to the phase transition temperature due to the instability of the supercooled state and the phase transformation or the phase transition progresses. The retention time of this section (A) is related to the number of freezing nuclei when the meat is frozen, and the number of freezing nuclei decreases as the holding time becomes longer.

In the section B, when the phase transformation of the meat starts, the cooling is started at a cooling temperature of, for example, -20, for the storage space in which the meat is stored. This freezing temperature corresponds to a temperature lower than the supercooling temperature in the period A and the cooling rate in the period B is also faster than the cooling rate in the period A so that the temperature of the meat reaches the maximum ice- Allowing the temperature zone to pass more quickly. By this rapid cooling, as in the interval C, the time for the meat temperature to stay in the maximum ice crystal generation zone is relatively reduced. The retention time of section C corresponds to the time the meat remains in the maximum ice crystal generation zone, which is related to the size of the nucleus of the ice. That is, as the holding time becomes shorter, the size of the nucleus of the ice becomes smaller. In particular, if the number of freezing nuclei is remarkably small, the nuclei of ice will be formed smaller.

In section D, the low freezing temperature is maintained for a certain period of time, as in sections B and C, so that the meat can be frozen as a whole.

Since the ice is completely frozen (or frozen) in the section D, even if the temperature of the storage space is not maintained at the freezing temperature in the section E, the frozen state of the meat can be maintained, And is contained in the temperature region of the ice crystal producing zone or is kept at a temperature lower than the phase transition temperature but higher than the freezing temperature, thereby performing the cryogenic freezing storage. The cooling temperature in this cryogenic freezing storage may be higher than the above-mentioned subcooling enabling temperature but lower than the phase transition temperature.

Frozen storage of the meat is performed while section (E) is maintained constantly. However, for example, when the thawing command by the user or the predetermined freezing time is completed in the freezing apparatus, the thawing period for the meat can be performed.

In the section F, the cooling temperature at the time of cryogenic storage is raised to the temperature for low temperature defrosting so that the meat is defrosted inside the storage space. Here, the temperature for defrosting is maintained at, for example, 1 to 2, so that the phase transformation of the meat is performed so that the quality of the meat is not affected at all. In other words, such low temperature thawing minimizes the occurrence of drips and the like in meat, solves the problem of moisture evaporation, and has little effect on meat quality.

FIG. 3 is a functional view showing a configuration of a meat aging device for automatically setting an environment for aging meat according to the meat type according to an embodiment of the present invention.

According to the present invention, it is possible to provide a meat aging apparatus 1000 that automatically sets an environment for aging meat according to the type of meat.

The meat aging apparatus 1000 includes a meat sorting unit 1010 for sorting meat according to a criterion of size, weight, and / or area, a bone inspecting unit 1010 for checking presence / absence of bone contained in the sorted meat, 1020 < / RTI >

The meat aging apparatus 1000 may include a meat sorting unit 1030 for sorting meat containing bones and meat not containing bones according to presence or absence of bones contained in the meat.

The meat ripening apparatus 1000 may include a weight classifying unit 1040 for classifying meat containing bones according to the kinds of bones included in meat and the weight of meat.

By means of the initiation of the process, the meat-aging device 1000 takes an image of the meat containing the bone and, based on the images taken, displays the type of meat, the type of ingredients that make up the meat, the color of the meat, the size of the bone, And a meat analyzer 1050 for analyzing the state, fat distribution, and positional relationship of fat.

By means of the initiation of the process, the meat-aging device 1000 can be used for the meat-aging device 1000 in which the meat is slaughtered and then the meat is slaughtered, And a meat condition determination unit 1060 for determining status information according to the current state of the meat and the current maturity of the meat.

The meat-aging apparatus 1000 allows the meat-aging apparatus 1000 to add the degree of maturity to the determined state information based on information on a predetermined degree of maturity according to the state of the meat, And a meat ripening information generating unit 1070 for generating meat ripening information including the meat ripening information.

Meat aging device 1000 by the start day is a 55% RH / in ^{25 ℃ 22.5 mL / m 2 /} 24h atm of oxygen transmission rate and 100% RH / 25 ℃ in the water vapor transmission rate of 5.3 g / m ² / 24h meat And a first packaging portion 1080 for vacuum packing using a low density polyethylene / nylon vacuum space having a low density polyethylene / nylon vacuum space.

In the first packaging portion 1080, the color of the meat is maintained in a purple color, and preferably in a double packaging so that freshness can be maintained. In other words, it should be made of two layers of short pavement and front pavement, and air pervious material should be used for short pavement, and the front pavement should be made of air impermeable material.

At this time, the short pavement is made to be vacuum-tightly packed against the meat, and oxygen and carbon dioxide are mixed at a ratio of 6 to 8: 4 to 2 between the pavement pavement and the pavement pavement, So that the color of the meat can be maintained in a radish color.

According to another embodiment, the packaged meat is matured at low temperature after packaging is completed. The low temperature aging process should be continued until the time of shipment, preferably 3 to 4 days. At this time, the temperature is changed step by step, thereby improving the meat quality of the conductor. For example, immediately after the individual packaging, the temperature should be maintained at 2 to 2 ° C for 1 day, followed by 2 to 5 ° C for 1 to 2 days, then 1 to 4 Maintains a constant temperature before shipment so that meat quality can be improved.

The meat aging apparatus 1000 may include a first electronic tag attaching portion 1090 for attaching a first electronic tag including meat aging information to a vacuum packaging sheet of meat.

Where the first electronic tag may comprise a bar code. In addition, in the present invention, it is possible to confirm completion of packaging after finishing of meat, washing, aging and the like. At this time, the freshness of the meat determined during processing can be mapped with meat to generate information, and this information can be generated as a bar code.

Barcodes contain precise information about meat, so if distributors can provide accurate information about meat, retailers can gain trust from consumers through the safety and quality of meat, and they will be able to differentiate themselves with other meat distributors You can get ahead of the competition.

According to one embodiment, the bar code may include information such as the kind of meat, the state of juice, the freshness, the radiation level, the state of the rearing process, the processing state, the aging state, and the slaughter timing. But is not limited thereto.

The meat aging apparatus 1000 is provided with a first aging unit 1100 for holding a vacuum packed meat in water at 95 ° C to 100 ° C for 2 minutes to sterilize the vacuum packed meat and performing a basic aging process .

The meat aging apparatus 1000 starts only the second aging step using the high-pressure treatment based on the meat state information obtained by reading the electronic tag, the meat having undergone basic aging through the first aging unit 1100 , A second ripening step, and a third ripening step (step 1110).

The meat-aging apparatus 1000 may include a second packaging unit 1120 for grouping at least one meat through the aging process and for packing the grouped meat into a plastic bag.

The meat aging apparatus 1000 includes a second electronic tag attaching section 1130 for producing an electronic tag including common maturation information of the vinyl packed meat and attaching the electronic tag to the plastic wrapping paper of the meat .

The meat aging apparatus 1000 determines the refrigeration position of the meat aging apparatus according to the degree of maturation of the meat, moves the vinyl packed meat to the determined refrigeration position, (Not shown).

According to one embodiment, the present invention may include an illumination unit (not shown) for aging the meat. It is preferable that the illumination unit is implemented by a light emitting diode (LED), but it can be realized by various types of illumination such as an incandescent lamp, a fluorescent lamp, and a halogen lamp.

LEDs are lights using light generated when electrons move inside the semiconductor. There are Red LED, Green LED and Blue LED as kinds of LED, and they can be combined to produce almost all colors. The LED can generate not only visible light of red, green and blue but also ultraviolet light having a shorter wavelength than visible light and light of ultraviolet light having longer wavelength than visible light. The wavelengths according to the types of light are infrared (3000 to 1 mm), red (620 to 750 nm), orange (590 to 620 nm), yellow (570 to 590 nm), green (495 to 570 nm) (380 to 450 nm) and ultraviolet ray (315 to 400 nm).

Further, the illumination unit may include a plurality of lights so as to irradiate the whole of the meat. For example, when the meat aging apparatus 100 is a hexahedron, the illumination unit may include six lights, one on each of six faces.

FIG. 4 is a flowchart showing a meat aging method for automatically setting an environment for aging meat according to the type of meat according to an embodiment of the present invention.

The meat sorting step S101 may include sorting the meat according to a criterion of size, weight, and / or area by the initiation of the work.

(Step S102) of checking the presence or absence of bones contained in the sorted meat by the initiation of the operation.

The meat classification step S103 may include classifying the meat containing bones and the meat not containing bones according to whether or not the bones contained in the meat are included.

(S104) by sorting the meat containing the bone according to the type of bone included in the meat and the weight of the meat.

The image of the meat containing the bone is photographed by the initiation of the operation, and based on the photographed image, the type of the meat, the kind of the constituent of the meat, the color of the meat, the size of the bone, the cross- And a meat analysis step S105 for analyzing the positional relationship of the fat.

The present invention provides a method for producing a meat product, the method comprising the steps of: after meat has been slaughtered by means of meat analysis, the state of the meat according to the elapsed time, the state of the meat after the meat has been frozen, And a meat condition determination step (S106) of determining the state information according to the degree of maturation.

The aging degree is added to the determined state information based on the information on the degree of aging predetermined according to the state of the meat, and meat aging information including the wavelength, intensity, and irradiation time of the light required for aging the meat (S107). ≪ / RTI >

By the start of work, the meat at 55% RH / 25 ℃ 22.5 mL / m 2 / 24h atm in oxygen transmission rate and 100% RH / 25 ℃ 5.3 g / m low density polyethylene / has a water vapor transmission rate of ² / 24h nylon Gene And a first packaging step (S 108) of vacuum packing using a blank.

The first electronic tag attaching step (S109) of attaching a first electronic tag including meat aging information to the vacuum wrapping paper of the meat, according to one embodiment of the present invention.

The first aging step (S110) may include a first aging step (S 110) of holding the vacuum-packed meat in water at 95 ° C to 100 ° C for 2 minutes to sterilize the vacuum packed meat and performing a basic aging process.

According to the present invention, it is determined whether only meat subjected to the first fermentation step is to be subjected to only the second fermentation step using high pressure treatment, the second fermentation step and the third fermentation step are carried out based on the meat state information obtained by reading the electronic tag (S111) for determining whether the fermentation product is fermented or not.

And a second packaging step (S112) of grouping the at least one meat, which has undergone the additional aging step, by the aging process, and vinyl packing the grouped meats.

The first electronic tag attaching step (S113) of creating a second electronic tag including common maturation information of the vinyl-packaged meat by attaching the electronic tag to the plastic wrapping paper of the meat.

A refrigeration aging step of determining the refrigeration position of the meat aging device according to the aging degree of the meat, moving the vinyl packed meat to the determined refrigeration position, and supplying the refrigerant to induce the temperature determined according to the refrigeration position (S114).

In the second aging step, the meat aged through the first aging step is subjected to a pressure of 600 to 700 MPa for 4 minutes to inhibit the activity of the microorganisms contained in the meat and reduce the water holding capacity of the meat .

Also, according to one aspect of the present invention, the meat subjected to the second aging step is aged dry for 2 weeks at a temperature of 2 ° C to 4 ° C to accelerate moisture evaporation of the meat to evaporate moisture including meat juice have.

When the meat is pork meat, the meat is irradiated with red light at 18 mW / cm 2 intensity for 5 hours, followed by green light at 28 mW / cm 2 intensity for 6 hours, , Irradiating yellow light for 12 hours at a power of 28 mW / cm 2, irradiating the meat with green light at 42 mW / cm 2 intensity for 30 minutes, and, if the meat is chicken, irradiating the meat with blue light at 5 mW / Irradiating the meat with green light at 14 mW / cm < 2 > intensity for 1 hour, and then conducting any one of the following steps.

A step of detecting the external temperature of the meat aging device in the refrigeration aging step by judging the operation state of the compressor for compressing the refrigerant supplied to the meat aging device when the sensed external temperature is lower than the critical temperature value Switching the compressor to an operating state when the compressor is in a stopped state, when the compressor is in a stopped state for more than one hour, and if the compressor is in an operating state, And controlling the operation state of the compressor by comparing the temperature and the external temperature.

According to another embodiment, the meat supercooling step includes a meat supercooling step prior to the meat sorting step, wherein the meat supercooling step is a step in which the meat is pressed at a constant pressure to spread the meat firmly evenly and the rolled meat is rolled , A step of cutting the rolled meat to a predetermined size, and washing the cut meat to a pressure of 0.9 MPa or more and 1.4 MPa or less.

At this time, the pressure of the washing water is made to be 0.5 ~ 2.5 MPa, so that the meat is not damaged due to the high pressure exceeding 1.5 MPa and the removal of the foreign matter is not easy due to the pressure less than 0.5 MPa Try to solve the problem. In the present invention, the temperature of the washing water is adjusted to 1 to 5 ° C so that the freshness and meat quality of the meat can be maintained, and the pressing time of the washing water is set to 5 to 15 seconds. And to avoid the problem that the wash water may penetrate the meat if it exceeds 15 seconds.

 And an air cleaning step in which the washed meat is air-cleaned at an air velocity of 40 m / s to 50 m / s or less. The temperature of the air is maintained at a temperature of 1 to 5 ° C. so as to be equal to the temperature of the wash water in the step S 20 to prevent the meat from being affected by the temperature difference in the washing and air-washing steps. In addition, it is solved the problem that the air can not be smoothly removed due to the air supplied at 40 m / s and less than 1 minute by making the air velocity of supplied air 20 to 60 m / s and the time of 1 to 5 minutes, / s, air removal in excess of 5 minutes will effectively remove moisture, but prevent damage to the meat.

In the present invention, in order to effectively remove moisture, the washing process and the air washing process are performed immediately and continuously without delay. In the process of moving the meat in the cleaned state by hanging the meat on the hooks of the conveyor, After this is done, air is injected from the sides into the meat through an apparatus that includes a nozzle that provides air.

 And drying the air-cleaned meat using any one of a hot air drying method, a microwave drying method, a reduced pressure drying method, and a freeze drying method.

After the air cleaning is finished, the meat is allowed to dry for a certain period of time. In case that foreign matter and water are removed through air wash, the meat should be dried in the state of hanging on the hook of the conveyor, and the time should be 30 minutes to 1 hour. In this case, the temperature in the drying space should be 1 ~ 5 ℃ and the humidity should be 1-5%.

In addition, it is also possible to perform a first cooling step of first cooling the dried meat at a first supercooling temperature in the range of -8 DEG C to -1 DEG C, a second cooling step of cooling the meat in a predetermined period And a second cooling step of cooling the cooling temperature of the meat to a refrigeration temperature lower than the first temperature when the supercooled state of the meat cooled in the meat cooling state determination step and the meat cooling state determination step determined once is released have.

In the present invention, in order to maintain the meat quality, it is necessary to gradually cool the meat so that the deep portion temperature of the meat can be maintained at 1 to 5 DEG C, temporarily store the meat, By increasing the temperature to be in the range of 7 ~ 8 ℃, firstly the imported meat is maintained in meat quality and freshness, and then the temperature is adjusted to the appropriate temperature in the process of removing the chopped bone and bone. This is to maximize meat quality and freshness at the lowered temperature of the imported meat, and to minimize the meat loss by appropriately raising the deep temperature to facilitate the work in the cutting and bone removal processes.

FIG. 5 is a view for explaining meat that has undergone meat aging according to an embodiment of the present invention. FIG.

FIG. 5 (a) shows a meat storage device according to the present invention for 30 days, and FIG. 5 (b) shows a conventional meat storage refrigerator for 30 days. The effect of the present invention will be described with reference to FIG. b has a large amount of blood and juice, whereas a has a very small amount of blood and juice. In general, the local circulation period is limited to 60 days, and the meat aging apparatus according to the present invention can store up to about 90 days.

In addition, when the ultra-high pressure treatment is performed as in the present invention, the treatment time can be shortened to 5 minutes or less as well as the microbial control effect by the ultra-high pressure. In addition, the ultra-high pressure treatment has an advantage that it can accelerate moisture evaporation, shorten the dry aging period, and further concentrate the in-vivo flavor substances such as inosine 5'-monophosphate and the like, thereby providing a meat product with excellent taste.

According to the present invention, the number of aerobic microorganisms in wet aged pork for 3 weeks without ultrahigh pressure treatment was 5.87 log CFU / g of dried aged pork after ultra high pressure treatment, which was about 9 log CFU / g, which was about 4 log CFU / g Showed a big difference. Moisture content of dry and fermented pork meat was about 74.64% and 30.97%, respectively (P <0.05), compared with that of wet aged pork. Aerobic microbial counts were significantly lower than those of the control group at the ultrahigh pressure.

It will be apparent to those skilled in the art that various modifications, additions and substitutions are possible, without departing from the spirit and scope of the invention as defined by the appended claims. Should be regarded as belonging to the above-mentioned patent claims.

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 or scope of the inventive concept as defined by the appended claims. But is not limited thereto.

In the above-described exemplary system, the methods are described on the basis of a flowchart as a series of steps or blocks, but the present invention is not limited to the order of the steps, and some steps may occur in different orders . It will also be understood by those skilled in the art that the steps shown in the flowchart are not exclusive and that other steps may be included or that one or more steps in the flowchart may be deleted without affecting the scope of the invention.

Claims (6)

A meat sorting step of sorting the meat according to a criterion of size, weight and area;
A bone inspection step of examining the presence or absence of bone contained in the sorted meat;
A meat sorting step of sorting the meat containing bones and the meat not containing bones according to the presence or absence of bones contained in the meat;
Classifying the meat containing the bone according to the type of bone contained in the meat and the weight of the meat;
Wherein the image of the meat containing the bone is photographed and based on the photographed image, the type of the meat, the kind of the constituent of the meat, the color of the meat, the size of the bone, the cross-sectional state of the bone, A meat analysis step of analyzing the positional relationship of the meat;
The state of meat after slaughtering the meat through the meat analysis step, the state according to the elapsed time, the state according to the elapsed time after the meat has been frozen, the state according to the time at which the meat has been thawed after the frozen state, A meat state determination step of determining state information according to the degree of maturation;
Meat ripening information including the wavelength, intensity and irradiation time of light necessary for aging the meat is added to the determined state information based on information on a predetermined degree of ripening according to the state of the meat step;
The meat to 55% RH / in ^{25 22.5 mL / m 2 / 24h} atm of oxygen transmission rate and 100% RH / 25 at 5.3 g / m ² / low-density polyethylene having a water vapor transmission rate of 24h / nylon binary vacuum-packed using a space A first packaging step;
A first electronic tag attaching step of attaching a first electronic tag including meat aging information to a vacuum packaging paper of the meat;
A first aging step of holding the vacuum packed meat in water at 95 ° C to 100 ° C for 2 minutes to sterilize the vacuum packed meat and performing a basic aging process;
It is determined whether to proceed only the second aging step using the high pressure treatment, the second aging step and the third aging step, based on the meat state information obtained by reading the electronic tag An additional aging determining step;
A second packaging step of grouping the at least one meat through the aging process and vinyl packing the grouped meats;
A second electronic tag attaching step of creating a second electronic tag including common maturation information of the vinyl packed meat and attaching the electronic tag to the vinyl wrapper of the meat;
A refrigeration maturing step of determining the refrigeration position of the meat aging device according to the degree of maturation of the meat, moving the vinyl packed meat at the determined refrigeration position, and supplying the refrigerant to maintain the temperature determined according to the refrigeration position; Meat aging method to automatically set an environment for aging meat according to the type of meat, including. The method according to claim 1,
And the second aging step is characterized in that the meat obtained through the first aging step is subjected to a pressure of 600 to 700 MPa for 4 minutes to inhibit the activity of the microorganisms contained in the meat and to reduce the water holding capacity of the meat and,
In the third aging step, the meats that have undergone the second aging step are dry-aged at a temperature of 2 ° C to 4 ° C for 2 weeks to promote water evaporation of the meat to evaporate moisture including the juice of the meat A meat aging method that automatically sets the environment for aging meat according to the type of meat. The method according to claim 1,
In the refrigeration-aging step,
Irradiating the meat with red light at 18 mW / cm 2 intensity for 5 hours, and then irradiating the meat with green light at 28 mW / cm 2 intensity for 6 hours when the meat is pork meat;
When the meat is beef, yellow light is irradiated for 12 hours at 28 mW / cm 2 intensity, green light is irradiated for 30 minutes at 42 mW / cm 2 intensity, and
Irradiating the meat with blue light at 5 mW / cm 2 intensity for 3 hours and then irradiating the meat with green light at 14 mW / cm 2 intensity for 1 hour when the meat is chicken; Wherein the meat is aged in accordance with the kind of the meat. The method according to claim 1,
In the refrigeration-aging step,
Sensing an outside temperature of the meat aging device;
Determining an operation state of the compressor for compressing the refrigerant supplied to the meat aging device when the sensed external temperature is lower than a critical temperature value;
Switching the compressor to an operating state when the operating state of the compressor is in a stopped state and the time when the compressor is held in a stopped state is greater than one hour;
And controlling the operation state of the compressor by comparing the internal temperature of the meat aging device with the external temperature when the operation state of the compressor is in an operating state. Automatically set meat aging method. The method according to claim 1,
A meat supercooling step prior to the meat alignment step,
The meat supercooling step comprises:
A step of rolling the meat to a predetermined pressure so as to spread the meat to a uniform size, and re-rolling the rolled meat to a thickness of 10 cm or less;
A washing step of cutting the rolled meat to a predetermined size and washing the cut meat to a pressure of 0.9 MPa or more and 1.4 MPa or less;
An air cleaning step of air-cleaning the washed meat at an air velocity of 40 m / s or more and 50 m / s or less;
Drying the air-cleaned meat using one of a hot air drying method, a microwave drying method, a reduced pressure drying method, and a freeze drying method;
A first cooling step of first cooling the dried meats at a first supercoolable temperature in the range of -8 to -1 DEG C;
A meat cooling state determination step of determining whether the supercooled state of the meat is released during the maintenance of the first cooling step once every predetermined period; And
And a second cooling step of cooling the meat to a cooling temperature lower than the first temperature when the supercooled state of the meat cooled in the meat cooling state determination step is released, Meat aging method to automatically set the aging environment. A meat sorting part for sorting the meat according to a criterion of size, weight and area;
A bone inspecting unit for inspecting presence or absence of bone contained in the sorted meat;
A meat classifying unit for classifying meat containing bones and meat not containing bones according to presence or absence of bones contained in the meat;
A weight classifier for classifying the meat containing the bone according to the type of bone included in the meat and the weight of the meat;
Wherein the image of the meat containing the bone is photographed and based on the photographed image, the type of the meat, the kind of the constituent of the meat, the color of the meat, the size of the bone, the cross-sectional state of the bone, A meat analyzer for analyzing a positional relationship of the meat;
The state of meat after slaughtering the meat through the meat analysis step, the state according to the elapsed time, the state according to the elapsed time after the meat has been frozen, the state according to the time at which the meat has been thawed after the frozen state, A meat condition determination unit for determining status information according to the degree of maturation;
Meat ripening information including the wavelength, intensity and irradiation time of light necessary for aging the meat is added to the determined state information based on information on a predetermined degree of ripening according to the state of the meat Meat ripening information generation unit;
The meat to 55% RH / in ^{25 22.5 mL / m 2 / 24h} atm of oxygen transmission rate and 100% RH / 25 at 5.3 g / m ² / low-density polyethylene having a water vapor transmission rate of 24h / nylon binary vacuum-packed using a space A first packaging portion for packaging the article;
A first electronic tag attaching portion attaching a first electronic tag including meat aging information to a vacuum packaging paper of the meat;
A first aging part for holding the vacuum packed meat in water at 95 ° C to 100 ° C for 2 minutes to sterilize the vacuum packed meat and performing a basic aging process;
Based on the meat condition information obtained by reading the electronic tag, whether to proceed only the second fermentation step using the high-pressure treatment, the second fermentation step and the third fermentation step An additional aging determining part determining whether to proceed;
A second packaging unit for grouping the at least one meats through the aging process and vinyl packing the grouped meats;
A second electronic tag attaching portion for creating an electronic tag including common maturation information of the vinyl packed meat and attaching the electronic tag to the plastic wrapping paper of the meat;
A refrigerator aging unit for determining a refrigeration position of the meat aging apparatus according to the aging degree of the meat, moving the vinyl packed meat to the determined refrigeration position, and supplying the refrigerant to maintain the temperature determined according to the refrigeration position; Meat aging device that automatically sets the environment to mature meat according to meat type, including.

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