KR102144495B1 - Apparatus and method for curing meat - Google Patents

Abstract

The present invention relates to a meat curing device and method. The device comprises: a curing container to be filled with a certain amount of meat and seasonings; a container support frame in which the curing container is inserted from one side of the container support frame to support one side and the bottom of the curing container; a container rotating means provided on the container support frame to allow the curing container to rotate so that the meat and seasonings filled therein are stirred; a vacuum means for making the inside of the curing container in a vacuum state; a main frame for preventing the container support frame from rotating more than horizontality while allowing the container support frame to be rotatably supported in a vertical direction; and an angle adjusting means for rotating the container support frame at a certain angle inclined in a vertical direction while being supported by the main frame. Therefore, the device stirs the meat and seasonings in a vacuum state.

Description

Apparatus and method for curing meat}

The present invention relates to a meat curing apparatus and method, and more particularly, a meat curing apparatus for curing meat by putting seasoning together with meat into a drum-type curing container and rotating it in a vacuum for a certain period of time to stir it, and It's about how.

In general, meat such as beef, pork, chicken, and mutton are slowly aged with post-stiffness. The most suitable temperature for maturation is 0℃ for 10 days, 8-10℃ for 4 days, and 15℃ for 2 days. .

In order to prevent spoilage of these meats and improve preservation, curing is performed.

Curing inhibits the growth of Pseudomonas sp and Acinetobacter sp, which are the causative agents of growth and deterioration, promotes the proliferation of lactic acid bacteria, stabilizes flesh color, improves flavor, and preserves It is used to improve the storability of the product.

In addition to sodium chloride, acetic acid, and nitrite, organic acids, hydrogen peroxide, and antibiotics, which are products of lactic acid bacteria, are mainly used as the curing agent used at this time.

The method of curing meat is the dry method by applying a curing agent to the surface of the meat or burying the meat in the curing agent, and the wet method by immersing the meat in the curing solution, and the injection method by forcibly injecting the curing solution into the meat. There is this.

For wet curing that allows the curing liquid to evenly penetrate into the meat, Patent No. 1869658 (meat curing device) has a first curing unit housing and a second curing unit housing inside the cylindrical body. A configuration has been proposed in which hot heat is forced to blow.

However, meat salting in the prior art uses a method in which hot heat is blown while rotating the meat or salting liquid in order to evenly penetrate the salting liquid into the meat. In this case, a triple barrel structure is required. Since only the molded part housing has to be rotated, the configuration is not only too complicated, and since the dyeing liquid is accommodated in the first molded part housing, it is difficult to perform evenly uniform dyeing.

(Document) Registered Patent No. 1869658 (2018.06.14.)

Accordingly, the present invention is to solve the above problems, and the main object of the present invention is to provide a meat curing apparatus and method for uniform curing because the seasoning and meat are mixed while rotating in a vacuum state. have.

In addition, another object of the present invention is to provide an apparatus and method for curing meat that allows the process to proceed more quickly by allowing the curing to be performed in one place.

The meat curing apparatus of the present invention for achieving the above object comprises: a curing container for filling a certain amount of meat and seasoning; A barrel support frame in which the salting container is inserted from one side to support one side and the bottom of the salting container; A barrel rotating means provided on the barrel support frame so that the salting bin rotates so that the meat and seasoning filled therein are stirred; A vacuum means for making the inside of the salt container in a vacuum state; A main frame that prevents the barrel support frame from rotating more than horizontal while allowing the barrel support frame to be rotatably supported in a vertical direction; While being axially supported by the main frame, it is configured to include an angle adjusting means for rotating the barrel support frame at a certain angle inclined in a vertical direction.

In the above configuration, the salting container is provided with a wheel on the bottom surface so as to be coupled and separated by the barrel support frame.

The barrel rotation means is configured of a driving roller shaft-fixed by a predetermined length apart from a roller shaft axially connected to a drive shaft of a drive motor fixedly installed on the barrel support frame.

The cylinder rotation means is a ring gear coupled to the outer circumferential surface of the resin container is gear-coupled to a pinion gear fixed to the cylinder support frame, and one end of the gear shaft for fixing the pinion gear is shaft-coupled to a drive motor while driving It is a configuration to rotate the resin container by driving a motor.

The vacuum means has one end connected to the lid of the salting container, and the other end connected to an external vacuum pump to form a vacuum pressure inside the salting container.

The angle adjusting means is provided as a drive cylinder having one end rotatably axially supported on the main frame, and the other end rotatably axially coupled to a lower portion of the barrel supporting frame rotatably axially supported by the main frame.

In addition, the meat curing method according to the present invention comprises the steps of preparing meat and seasonings to be cured; Filling the prepared meat and seasoning in a salting container; Pushing the salting container filled with meat and seasoning so that it is placed in the container support frame; Forming a vacuum into the resin container by a vacuum means through a lid; Making the barrel support frame inclined at a predetermined angle by an angle adjusting means so that the outer circumferential surface of the dyeing container is in close contact with the driving roller of the barrel rotation means provided in the barrel support frame; Agitating meat and seasoning by rotating the salting container for a predetermined time using the container rotating means; When the rotation of the dyeing container is completed, driving the angle adjusting means to return the rotation angle; Pushing the container to separate it from the container support frame; It is carried out as a step of discharging the cured meat from the curing container.

In the meat curing apparatus of the present invention according to the above configuration, the meat and seasoning to be cured are placed in the inside of the curing container, and the curing container is rotated for a certain time in a vacuum state, so that uniform curing can be achieved at all times.

In addition, the present invention makes it possible to move the salting container so that it can be easily moved from the position where meat and seasoning are cooked to the position where the salting is performed, and the salting container that has been salted can be simply moved to the discharge position to be discharged. Because there is a possibility, it can drastically reduce the labor of manpower.

In particular, the present invention can significantly reduce the manufacturing cost of the apparatus by greatly simplifying the connection structure with the cylinder rotating means for rotating the dyeing container.

1 is a structural diagram schematically illustrating a meat curing apparatus according to the present invention
2 is a plan cross-sectional view of a main part illustrating a state in which the curing container is in close contact with the driving roller in the meat curing apparatus according to the present invention.
3 is a structural diagram illustrating a discharging means of the meat curing apparatus according to the present invention
Figure 4 is a flow chart illustrating a meat curing method according to the present invention
Figure 5 is a side view illustrating a process of coupling the salting container to the barrel support frame according to the meat salting method according to the present invention
6 is a side view illustrating a configuration in which a vacuum means is connected to the inside of the salting container coupled to the barrel support frame according to the meat salting method according to the present invention
7 is a side view illustrating a configuration in which the barrel support frame is rotated to incline at a predetermined angle according to the meat salting method according to the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art may easily implement the present invention.

The scope of the present invention should not be construed as being limited by the embodiments described in the text.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. In the description of the embodiments, the same reference numerals are assigned to the same components, and in some cases, the description of the same reference numerals will be omitted.

1 is a structural diagram schematically illustrating a meat curing apparatus according to the present invention.

As illustrated, the meat curing apparatus of the present invention largely includes a curing container 10, a container support frame 20, a container rotating means 30, a vacuum means 40, a main frame 50, and an angle adjusting means 60. It is composed of.

The salting container 10 of the present invention is a configuration in which a certain amount of meat and seasonings are accommodated therein, so that the actual salting is achieved.

The dyeing container 10 is in the shape of a cylinder, and the upper end portion to be opened is provided to be opened and closed by a lid 11.

However, it is more preferable that the dyeing container 10 is provided with a wheel 12 to the bottom so that it can be moved and transported by pushing.

The container support frame 20 of the present invention is opened on one side so that the dyeing container 10 is coupled from one side, and the lower part of the wheel 12 is inserted while the wheel 12 provided on the bottom of the dyeing container 10 is inserted. At least one side and a bottom surface are provided to support the dyeing container 10 so that other surfaces can be supported.

It is more preferable that the tube support frame 20 has an inner circumferential surface corresponding to the circular outer circumferential surface of the dyeing container 10.

The container support frame 20 has one side to support one side of the outer circumferential surface of the dyeing container 10 and at the same time, the container rotation means 30 is provided so that the dyeing container 10 rotates.

That is, the barrel rotation means 30 is configured to rotate the salting container 10 in the barrel support frame 20 so that the meat and seasoning filled in the salting container 10 are stirred.

Such a cylinder rotation means 30 includes a drive motor 31 fixedly installed on the cylinder support frame 20, a roller shaft 32 axially connected to the drive shaft of the drive motor 31, and the roller shaft 32 It can be made of a drive roller 33 to be fixed to the shaft by spaced apart a certain length.

That is, the drive motor 31 and the roller shaft 32 are fixed to the cylinder support frame 20 so that the roller shaft 32 is rotatably supported by the cylinder support frame 20 by the drive of the drive motor 31. ) Is spaced a predetermined length from each other so that the drive rollers 33 are shaft-fixed.

At this time, the drive roller 33 is configured to rotate by driving the driving motor 31 so that one side of the outer circumferential surface of the dyeing container 10 supported by the container support frame 20 is in close contact.

On the other hand, the drive roller 33 is more preferably formed to be spaced apart a predetermined width to support both sides of the outer peripheral surface of the dyeing container 10, as in Figure 2 so that stable rotation in the barrel support frame 20, At this time, the drive rollers 33 of each roller shaft 32 are connected to the roller shafts 32 on both sides of the drive rollers 33 by a chain or belt using a sprocket or pulley. ) May be rotated at the same time, or alternatively, the roller shaft 32 on one side may be rotated by the drive motor 31, but the roller shaft 32 on the other side may be simply idle.

In addition, the barrel rotation means 30 of the present invention allows the pinion gear to be axially fixed to the gear shaft that is axially coupled to the drive shaft of the drive motor 31 to the barrel support frame 20, and the ring holder 10 at a corresponding position. ), the ring gear is coupled to the outer circumferential surface of the ring gear so that the molded container 10 is rotated by a gear connection.

The vacuum means 40 of the present invention is configured to vacuum the inside of the dyeing container 10, and the vacuum means 40 is a vacuum generated by the vacuum pump 41 provided outside the dyeing container 10. It is a configuration to supply pneumatic pressure through the lid 11 of the salt container 10.

Since the vacuum in the dyeing container 10 is made before rotating the dyeing container 10, it is more preferable that the nozzle 42 is formed to facilitate attachment and detachment from the lid 11 of the dyeing container 10.

The container support frame 20 supporting the dyeing container 10 is rotatably supported on the main frame 50.

That is, the main frame 50 is configured to support the barrel support frame 20 so as to be rotatable and prevent the barrel support frame 20 from rotating more than 90°.

On the other hand, in the main frame 50, the barrel support frame 20 is axially supported at the upper end of the one end side, and the angle adjusting means 60 is provided at the lower part.

The angle adjusting means 60 of the present invention may be provided in a configuration that connects a motor to a portion where the barrel support frame 20 is supported, or may be formed in a configuration of a driving cylinder.

At this time, the driving cylinder formed as the angle adjusting means 60 has one end rotatably connected to the barrel support frame 20, and the other end rotatably connected to the other side of the main frame 50 corresponding thereto.

However, it is most preferable that the position connected to the barrel support frame 20 is to be connected from the lower portion of the barrel support frame 20 rather than a portion rotatably supported by the main frame 50.

On the other hand, the present invention can be provided with a discharging means 70 for discharging the cured meat from the cured container 10 in which the curing is completed as shown in FIG. 3.

The discharging means 70 at this time has a shape that partially encloses the outer circumferential surface of which the diameter is smaller than the upper end of the dyeing container 10 while moving the dyeing container 10 to support the bottom surface of the dyeing container 10 71), and the holder 71 is rotatably supported at the upper end of the fixed frame 72.

However, as shown in the drawing, the discharging means 70 is configured to rotate the dyeing container 10 upward by 90° or more, so that the dyeing container 10 is not directly rotated, but fixed. The holder 71 axially supported by the frame 72 is rotated.

At this time, a cylinder may be used as a rotating means for rotating the holder 71, or may be formed in a configuration in which the holder 71 is rotated by a motor drive at one side of the portion where the holder 71 is axially supported on the fixed frame 72. .

A method of curing meat using the above meat curing device will be described in more detail.

Figure 4 is a flow chart illustrating a meat curing method according to the present invention.

As shown, first, for curing meat, prepare seasonings with the meat to be cured.

Meat is selected from various types such as beef, pork, and chicken, and the seasoning is prepared differently depending on the meat selected.

In other words, since there is a difference in characteristics such as characteristic odor removal and meat quality depending on the type of meat, different seasonings are prepared in consideration of these differences.

When the meat and seasonings to be salted are prepared in this way, they are filled in the salting container 10, and as shown in FIG. 6, the salting container 10 is pushed so that it is placed in the container support frame 20.

When the plastic container 10 is pushed and placed in the container support frame 20, a part of the outer circumferential surface of the plastic container 10 is in close contact with the driving roller 33 of the container rotating means 30 installed in the container support frame 20. .

When the dyeing container 10 is seated on the container support frame 20, the nozzle 42 of the vacuum means 40 is connected to the lid 11 of the dyeing container 10, and the dyeing container 10 through the lid 11 To form a vacuum of constant pressure inside the

When a vacuum pressure is formed at the pressure set inside the salting container 10, the nozzle 42 of the vacuum means 40 is separated from the lid 11, and the container as shown in FIG. 7 is used by using the angle adjusting means 60. The support frame 20 is rotated at a certain angle.

When the barrel support frame 20 is rotated, the molded container 10 placed in the barrel support frame 20 is loaded toward the driving roller 33 so that the outer circumferential surface becomes more closely contacted.

It is preferable that the angle of rotation of the barrel support frame 20 is made in an angle range smaller than 90°.

When the driving motor 31 of the barrel rotating means 30 is driven with the barrel support frame 20 inclined at a certain angle, the roller shaft 32 rotates by the driving motor 31 and the roller shaft 32 ), the drive rollers 33 fixed to the shaft are rotated.

When the drive rollers 33 rotate, the mold container 10, which has an outer circumferential surface in close contact with the drive roller 33, rotates in the opposite direction to the drive roller 33, and the driving time of the drive motor 31 is meat It should be set by the user according to conditions such as the type and amount of.

If the same amount of meat is always salted in the same amount, the driving time of the driving motor 31 may be set in advance according to the type of meat.

When the salting container 10 is rotated for a certain period of time by the rotation of the container rotating means 30, the seasoning is continuously agitated in the meat filled in the salting container 10 to achieve curing.

When performing such a process, the inside of the salting container 10 is maintained in a vacuum state, so that the seasoning can be better absorbed into the meat, while the inherent aroma and taste of the seasoning can be cut into the meat.

When the rotation of the dyeing container 10 is completed, the container support frame 20 is returned to its original position by the angle adjusting means 60 again.

In such a state, the salting container 10 is pushed to separate from the container support frame 20, and then moved to a position where the discharge means 70 is provided to remain with the meat that has been cured from the inside of the salting container 10. Let the seasoning drain out.

After the seasoning is discharged, the salting container 10 is filled with a certain amount of meat and seasoning to be salted again after washing is performed, so that the process is performed continuously from the first step.

In this way, the present invention can easily put meat and seasonings to be cured into the separately provided curing container 10 at the trimming position, and simply push the curing container 10 filled with the materials to be cured into the position of the container support frame 20 All you have to do is do it, so there is no need to carry the materials to be cured and carry it hard.

In addition, if the dyeing container 10 is inclined at a certain angle by the angle adjusting means 60, the dyeing container 10 is in close contact with the driving rollers 33, so that the rotation of the driving rollers 33 Since the canister 10 can be rotated, it is not necessary to provide a separate rotational force transmission means for rotating the dyeing canister 10, so that the facility can be greatly simplified.

In particular, since the meat and seasonings to be cured are stirred in a vacuum state through the present invention, the seasonings can be better absorbed into the meat, so that the curing efficiency can be further improved.

As described above, the present invention is not limited to the described embodiments, and it is obvious to those of ordinary skill in the art that various modifications and variations can be made without departing from the spirit and scope of the present invention. Therefore, it should be said that such modifications or variations belong to the claims of the present invention.

10: salt container 11: lid
12: wheel 20: barrel support frame
30: barrel rotation means 31: drive motor
32: roller shaft 33: drive roller
40: vacuum means 41: vacuum pump
42: nozzle 50: main frame
60: angle adjustment means 70: discharge means

Claims (7)

The upper part to be opened in the shape of a cylinder can be opened and closed by a lid 11, and a wheel 12 is provided on the bottom to enable movement and transport by pushing, and a salting container to fill a certain amount of meat and seasoning inside ( 10);
One side is opened so that the dyeing container 10 is inserted and coupled from one side, and a surface other than the position of the wheel 12 can be supported while the wheel 12 provided on the bottom of the dyeing container 10 is inserted. , A container support frame 20 having an inner circumferential surface corresponding to the circular outer circumferential surface of the dyeing container 10 so that one side and the bottom surface of the dyeing container 10 are supported;
A barrel rotation means 30 provided on the barrel support frame 20 to allow the salting container 10 to rotate so that the meat and seasonings filled therein are stirred;
A vacuum means 40 to make the inside of the dyeing container 10 in a vacuum state;
A main frame (50) that prevents the barrel support frame (20) from rotating more than horizontally while allowing the barrel support frame (20) to be rotatably supported in a vertical direction;
An angle adjusting means (60) for rotating the barrel support frame (20) to be inclined at a predetermined angle in a vertical direction while being axially supported by the main frame (50);
It includes a discharging means (70) for discharging the cured meat by moving the salting container 10 to support the bottom of the salting container 10 and rotating the salting container 10 upward by 90° or more,
The barrel rotation means 30 is
It consists of a drive roller 33 that is shaft-fixed apart from a predetermined length to a roller shaft 32 that is axially connected to the drive shaft of the drive motor 31 fixedly installed on the barrel support frame 20,
The vacuum means 40 is
One end of the nozzle 42 is connected to the lid 11 of the dyeing container 10, and the other end is connected to an external vacuum pump 41 to form a vacuum pressure in the interior of the dyeing container 10,
The angle adjustment means 60
One end is rotatably axially supported on the main frame 50, and the other end is a driving cylinder rotatably axially coupled to the lower portion of the barrel support frame 20 rotatably supported by the main frame 50 Equipped,
The discharge means (70)
A holder 71 is formed in a shape that partially surrounds the outer circumferential surface of which a diameter is formed smaller than the upper end of the dyeing container 10 while supporting the bottom of the dyeing container 10, and the holder 71 is a fixed frame 72 ) Is rotatably supported at the upper end, and the holder 71 is rotated by a motor drive at one side of the portion where the holder 71 is axially supported on the fixed frame 72.
delete delete delete delete delete Preparing meat and seasonings to be cured;
Filling the prepared meat and seasoning into the salt container (10);
Pushing the salting container 10 filled with meat and seasoning so that it is placed in the container support frame 20;
When the dyeing container 10 is seated on the container support frame 20, the nozzle 42 of the vacuum means 40 is connected to the lid 11 to operate the vacuum pump 41 to move into the inside of the dyeing container 10. Forming a vacuum;
When a vacuum pressure is formed at the pressure set inside the dyeing container 10, the nozzle 42 of the vacuum means 40 is separated from the lid 11, and the container support frame 20 is attached to the angle adjusting means 60. Inclining at a predetermined angle so that the outer circumferential surface of the dyeing container 10 is in close contact with the driving roller 33 of the container rotating means 30 provided in the container support frame 20;
By driving the drive motor 31 of the barrel rotation means 30, the roller shaft 32 rotates by the drive motor, and the drive roller 33 fixed to the roller shaft 32 rotates while the drive roller 33 A step of stirring the meat and seasoning by rotating the salting container 10 in a direction opposite to the driving roller 33, and rotating the salting container 10 for a predetermined time;
When the rotation of the dyeing container 10 is completed, driving the angle adjusting means 60 so that the rotation angle is restored;
Pushing the dyeing container 10 to be separated from the container support frame 20;
Discharging the cured meat from the salting container 10 by moving the salting container 10 to a position where the discharge means 70 is provided;
Meat curing method, characterized in that carried out as.

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