KR102594609B1 - A method of aging and processing meat for hamburger patties - Google Patents

Abstract

The present invention relates to a method of maturing and processing meat for hamburger patties, wherein raw meat received as frozen meat is first aged in a first maturation warehouse at a temperature of -1 to 0°C and 60 to 80% humidity for 48 to 60 hours. The first process, the second process of finely grinding the primary aged raw meat at -1 to 0 ℃, the third process of compacting to form minced meat, the minced meat is minced in the second aging chamber at a temperature of 0 to 1 ℃, 80 It consists of the fourth process of secondary aging for 12 to 24 hours under ~90% humidity conditions and the fifth process of inspection, packaging in packaging containers, and delivery in refrigerated condition.

Description

{A METHOD OF AGING AND PROCESSING MEAT FOR HAMBURGER PATTIES}

The present invention relates to a method of maturing and processing meat for hamburger patties. More specifically, the present invention relates to a method of maturing and processing meat for hamburger patties. More specifically, frozen raw meat is first aged under certain conditions, and the primary aged raw meat is ground and minced meat is secondarily aged to produce drip lamb. It is about a method of aging and processing meat for hamburger patties with a small amount of heat and good texture.

Recently, due to the westernization of food culture and the influence of busy lifestyles, people of all ages and genders are increasingly using hamburgers as a meal replacement. Since hamburgers are eaten not just with bread but also with ingredients such as vegetables and meat, they are good as a meal in terms of taste and nutrition. Thanks to this consumer preference, many fast food companies manufacture and sell hamburgers. I'm doing it. There are many different ingredients used in hamburgers, but the most important of them all is the patty.

A hamburger patty is made by forming ingredients such as minced meat and bread crumbs into a round and flat shape and grilling it. Hamburger patties are usually eaten inside a hamburger, but some people eat just the patty on a bowl. The meat used in hamburger patties is slaughtered from cows and pigs, then goes through meat processing processes such as boning, shaping, cutting, grinding, and packaging before being delivered to companies that manufacture hamburger patties.

Recently, as consumers' consumption of hamburgers is increasing, patty meat must be quickly supplied to hamburger manufacturing companies in large quantities, and patty meat with rich juiciness and good texture must be supplied. Good quality hamburger patties lead to increased hamburger sales.

Juiciness is an important factor in determining the quality of meat for hamburger patties. Juice refers to water in the form of fixed or free water in which flavor components and nutrients are dissolved. Amino acids, peptides, reducing sugars, vitamins, nucleic acid substances, and fats that determine the taste of meat are called flavor components. Most of these flavor components are derived from fat or water-soluble substances. This phenomenon of juice leaking out of the meat and being lost due to external conditions is called drip.

The drip phenomenon occurs especially often when meat is frozen and then thawed. The moisture in meat begins to freeze at -1℃, 80% of the moisture that can be frozen at -5℃, and 90% at -30℃. Since freezing causes denaturation of proteins and functional damage to cells, thawing frozen meat may cause damage to the cells. The liquid separates from the muscle tissue and comes out.

This generation of meat not only reduces weight, but also causes significant nutritional loss because it contains proteins, vitamins, and minerals. When chewing meat, the moisture that comes out in moderation stimulates the sense of taste and stimulates the appetite, but frozen and thawed meat loses moisture as the juices escape, giving a dry feeling when chewing.

In general, in the case of meat, immediately after slaughter, it enters a state of rigor mortis, which gradually hardens over time, so not only does the texture not only taste bad, but the flavor is not excellent, so the original taste of the meat cannot be felt.

Meat in rigor mortis has a low water retention capacity, so when it is cooked, moisture easily leaks and evaporates, resulting in dryness, very low juiciness, and poor quality meat that is not suitable for appetite or processing because it is tough. Therefore, if tough meat is divided into carcasses or parts and stored at a non-freezing temperature, after rigor mortis is completed, the muscles gradually relax and the meat becomes soft again, extensibility is restored, water retention is improved, and flavor (taste) is also improved. It gets better. This change in meat during refrigerated storage is called meat ripening.

Therefore, there is a need for a technology that can supply meat for hamburger patties in a state where it is juicy and has excellent flavor by minimizing the drip phenomenon while maturing it in refrigerated conditions.

Republic of Korea Patent No. 10-2318059 Republic of Korea Patent Publication No. 10-2022-0125473

The present invention is intended to improve the problems described above, and is a method of aging and processing meat for hamburger patties that can supply large quantities of meat for hamburger patties with rich juiciness and excellent flavor by maturing the meat used in hamburger patties. The purpose is to provide.

In addition, the present invention provides a method of maturing and processing meat for hamburger patties that can optimally age the meat for hamburger patties by first maturing the raw meat received as frozen meat and secondary maturing the ground and chopped minced meat. The purpose is to

In addition, the technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the description below. It could be.

In order to achieve the above-described object, the method of maturing and processing meat for hamburger patties of the present invention is to process raw meat received as frozen meat in a first maturation warehouse at a temperature of -1 to 0 ° C. and 60 to 80% humidity under conditions of 48 ~ 80%. The first process is primary maturation for 60 hours, the second process is to finely grind the primary aged raw meat at -1 to 0 ℃, and the third process is to compact it to form minced meat. It consists of the fourth process of secondary aging for 12 to 24 hours at a temperature of ~ 1℃ and 80 ~ 90% humidity, and the fifth process of inspection, packaging in packaging containers, and delivery in refrigerated condition.

Specifically, the first process consists of the following steps.

A step of directly entering the location where the raw meat was received in the first ripening warehouse into the system, or having a sensor detect the location where the raw meat was received in the first ripening warehouse and automatically entering it into the system, and the raw meat in the first ripening warehouse entered into the system. It consists of a step of displaying the stocking location of the product on a display outside the first maturation warehouse and a step of primary maturing in the first maturation warehouse for 48 to 60 hours at a temperature of -1 to 0 ℃ and 60 to 80% humidity.

Additionally, the first process further includes the following steps.

When shipping first-ripened raw meat from the first ripening warehouse, the shipping location is entered directly into the system, or a sensor detects the shipped location and automatically inputs it into the system, and the raw meat in the first maturing warehouse entered into the system is entered into the system. It further includes displaying the shipping location on a display outside the first ripening warehouse.

Additionally, the first process may be configured to further include the following steps.

After displaying the delivery location of the raw meat in the first ripening warehouse on the display outside the first ripening warehouse, the time that the shipped raw meat was first aged in the first ripening warehouse is transmitted to the system to calculate the secondary ripening time in the second ripening warehouse. It can be configured to further include a step for use.

Specifically, the fourth process consists of the following steps.

A step of directly entering the location where the minced meat was received in the second maturation warehouse into the system, or having a sensor detect the location where the minced meat was received in the second maturation warehouse and automatically inputting it into the system, and the second maturation warehouse entered into the system. It consists of displaying the arrival location of the minced meat on the display outside the second ripening warehouse and secondary maturing for 12 to 24 hours at a temperature of 0 to 1 ℃ and 80 to 90% humidity in the second ripening warehouse. .

Additionally, the fourth process further includes the following steps.

When shipping second-aged minced meat from the second maturation warehouse, the shipping location is entered directly into the system, or a sensor detects the shipped location and automatically inputs it into the system, and the compaction in the second maturing warehouse is entered into the system. It further includes displaying the shipping location of the meat on a display outside the second ripening warehouse.

And the secondary ripening step in the fourth process is,

Secondary maturation is carried out for the remaining time after subtracting the first maturation time in the first maturing time from the total standard maturation time. If secondary maturation occurs for the remaining time and exceeds the overall standard maturation time, it is displayed on the display outside the second maturation chamber. It can be configured.

As described above, the present invention having the above configuration can supply meat for hamburger patties with excellent juiciness and flavor by first maturing the meat for hamburger patties in the raw meat state, grinding it, and then secondarily maturing it in the minced meat state. there is.

In addition, by going through a dual process of maturing the raw meat in the first maturation chamber and ripening the minced meat in the second maturation chamber, it is possible to supply a large amount of high-quality meat for hamburger patties compared to the conventional single maturation system.

In addition, the effects that can be obtained from the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below. You will be able to.

Figure 1 is a flow chart of a method for aging and processing meat for hamburger patties according to the present invention.
Figure 2 is a configuration diagram of the first maturation chamber, the second maturation chamber and the system for maturing meat for hamburger patties in the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. In addition, this embodiment does not limit the scope of the present invention, but is merely presented as an example, and various changes are possible without departing from the technical gist.

Since the present invention can make various changes and have various embodiments, specific embodiments will be illustrated in the drawings and explained in detailed description.

However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all changes, equivalents, and substitutes included in the spirit and technical scope of the present invention. While describing each drawing, similar reference numerals are used for similar components.

Terms used in this specification are used only for the purpose of distinguishing one component from another component. For example, the second component may be referred to as the first component without departing from the scope of the present invention, and similarly, the first component may also be referred to as the second component. The term and/or includes any of a plurality of related stated items or a combination of a plurality of related stated items.

When a component is said to be "connected" or "connected" to another component, it is understood that it may be directly connected to or connected to the other component, but that other components may exist in between. It should be. On the other hand, when it is mentioned that a component is “directly connected” or “directly connected” to another component, it should be understood that there are no other components in between.

The terms used in this application are only used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.

Additionally, terms such as “unit,” “unit,” and “module” used in the specification refer to a unit that processes at least one function or operation, and may be implemented as hardware, software, or a combination of hardware and software.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless clearly defined in the present application, should not be interpreted in an ideal or excessively formal sense. No.

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

[First process]

First, raw meat (beef, pork) received in frozen state (-18 ℃) is first aged for 48 to 60 hours in the first maturing warehouse (100) at a temperature of -1 to 0 ℃ and 60 to 80% humidity. Do it (S100). Raw meat goes through deboning and shaping operations before being packaged and delivered in a frozen state.

Frozen raw meat received at -18 ℃ must undergo primary maturation for at least 48 hours to change it to refrigerated condition.

Specifically, the first process consists of the following steps.

(1) The operator directly inputs the location where the raw meat was received in the first ripening store (100) into the system 300, or the sensor 110 detects the location where the raw meat was received in the first ripening store (100) and the system Automatically enters (300) (S110).

Here, the system 300 refers to a control device that sets and controls the temperature and humidity of the first ripening chamber 100 and measures the ripening time, and receives the signal detected by the sensor 110 installed in the first ripening chamber 100. When transmitted to the wireless communication means 140, the wireless communication means 140 transmits the information to the system 300 to identify the location where the raw meat is received.

In addition, the temperature and humidity in the first ripening storage 100 can be set, and the ripening time of the raw meat and the location where the raw meat is received are displayed on the external display 120. The display 120 is installed near the outer entrance of the first ripening storage 100 and displays temperature, humidity, maturation time, and location information of the raw meat so that the operator can check the condition inside the first ripening storage 100. , The information entered by the operator by touching is transmitted to the system 300.

The first ripening store (100) is a refrigeration system that can store a large amount of meat. Inside, there is a shelf (130) composed of several layers, and each layer is configured to place a box (B1) containing packed raw meat. .

When frozen raw meat is received, it is received in large quantities. In order to ripen a large amount of raw meat, the storage space of the first ripening bin 100 is configured to be large, and the worker enters the first maturing bin 100 and uses the shelf 130. Place the box containing raw meat (B1) on the empty location. At this time, several boxes of frozen raw meat are placed on the empty position of the shelf 130 at once.

A sensor 110 capable of detecting the arrival and departure of the box B1 containing raw meat is installed on each floor of the shelf 130. The sensor 110 can be configured by selecting one of various types of sensors, such as an ultrasonic sensor, a distance measurement sensor, and an object detection sensor that can measure the distance to an object.

When the shelf 130 is composed of three layers, one or more sensors 110 are installed on each layer so that the raw meat box (B1) is received in the first ripening storage 100 and placed on each floor, or When the raw meat box (B1) is unloaded and shipped, the sensor 110 detects the arrival and departure of the raw meat box (B1) and transmits the detected signal to the system 300.

When the system 300 receives a detection signal for the receipt or delivery of the raw meat box (B) from each sensor 110, the system 300 is installed on the shelf in the first ripening storage 100 because the detection signal includes the location information of the sensor 110. You can find out at which location in (130) the raw meat was received or shipped.

Here, the location information of the sensor 110 necessarily includes information on the floor of the shelf 130 and can be configured to include which area of the floor is located. When each floor is divided into several zones, multiple sensors 110 are installed on each floor.

(2) The stocking location of the raw meat in the first ripening warehouse 100 input to the system 300 is displayed on the display 120 outside the first ripening warehouse 100 (S120).

(3) The raw meat received in the first ripening warehouse (100) is first aged for 48 to 60 hours at a temperature of -1 to 0 ℃ and 60 to 80% humidity (S130).

(4) When shipping first-ripened raw meat from the first ripening warehouse 100, the shipping location is entered directly into the system 300, or a sensor detects the shipping location and automatically inputs it into the system (S140).

(5) The shipping location of the raw meat in the first ripening warehouse 100 input to the system 300 is displayed on the display 120 outside the first ripening warehouse 100 (S150).

(6) After displaying the shipping location of the raw meat in the first ripening warehouse (100) on the display (120) outside the first ripening warehouse (100), the time at which the shipped raw meat was first aged in the first ripening warehouse (100) is transmitted to the system 300 to be used to calculate the secondary maturation time of the second maturation store 200 (S160).

[Second process]

The primary aged raw meat is finely ground using a grinder (not shown) at -1 to 0°C (S200). The grinder is equipped with several blades and finely grinds the input raw meat.

[Third process]

When finely ground meat is put into a mincer (not shown), the meat is moved by a rotating screw and minced, and the minced meat is finely ground by a rotating blade and discharged out through a small hole to form minced meat (S300). .

[Fourth process]

The minced meat is secondarily aged in the second aging chamber (200) at a temperature of 0 to 1°C and 80 to 90% humidity for 12 to 24 hours (S400).

Specifically, the fourth process consists of the following steps.

(1) The operator directly inputs the location where the minced meat was received in the second ripening store (200) into the system 300, or the sensor 210 detects the location where the minced meat was received in the second ripening store (200). and automatically input into the system 300 (S410).

The system 300 sets and controls the temperature and humidity of the second ripening chamber 200, measures the ripening time, and transmits the signal detected by the sensor 210 installed in the second ripening chamber 200 to the wireless communication means 240. ), the wireless communication means 240 transmits it to the system 300 to determine the location where the minced meat is received.

The function of the sensor 210 installed in the second ripening chamber 200 is the same as that of the sensor 110 installed in the first ripening chamber 100.

In addition, the temperature and humidity in the second aging storage 200 can be set, and the aging time of the minced meat and the location where the minced meat is received are displayed on the external display 220. The display 220 is installed near the outer entrance of the second maturation bin 200 and displays temperature, humidity, maturation time, and location information of the minced meat so that the operator can check the condition inside the second maturation bin 200. And the information entered by the operator by touching it is transmitted to the system 300.

The second ripening warehouse (200) is a refrigeration system that can store a large amount of meat. Inside, there are shelves (230) composed of several layers, and each layer is configured to place a box (B2) containing packed minced meat. do.

After maturing for a certain period of time in the first maturation chamber (100), it is crushed and compacted to make minced meat, and then the minced meat packed in plastic is placed in a box. The worker enters the second ripening storage 200 and places the box B2 containing the minced meat on the empty position of the shelf 230. When working with minced meat, several boxes of minced meat are created, so several boxes of minced meat (B2) are placed on empty positions on the shelf 130 at a time.

A sensor 210 capable of detecting the arrival and departure of the box B2 containing minced meat is installed on each floor of the shelf 230. The function and configuration of the sensor 210 are the same as the sensor 110 installed in the first ripening chamber 100.

When the shelf 230 is composed of three layers, one or more sensors 210 are installed on each layer so that the minced meat box (B2) is received in the second ripening storage 200 and placed on each floor, or on the corresponding floor. When the minced meat box (B2) is unloaded and shipped, the sensor 210 detects the arrival and departure of the minced meat box (B2) and transmits the detected signal to the system 300.

When the system 300 receives a detection signal for the arrival or delivery of the minced meat box (B2) from each sensor 210, the system 300 is installed in the second ripening storage 200 because the detection signal includes the location information of the sensor 210. It is possible to determine where raw meat was received or shipped from the shelf 230.

Here, the location information of the sensor 210 necessarily includes information on the floor of the shelf 230 and can be configured to include which area of the floor is located. When each floor is divided into multiple zones, multiple sensors 210 are installed on each floor.

(2) The receiving location of the minced meat in the second ripening store 200 input to the system 300 is displayed on the display 220 outside the second ripening store 200 (S420).

(3) Secondary aging is performed in the second maturation chamber (200) at a temperature of 0 to 1°C and humidity of 80 to 90% for 12 to 24 hours (S430). It is important to ripen the patty meat at a slightly higher temperature and higher humidity than the temperature of the first ripening chamber (100) so that the patty meat can be manufactured immediately after receiving it from the hamburger manufacturing company.

Specifically, the secondary aging step (S430) operates as follows.

The total (1st and 2nd ripening) standard ripening time (72 hours) is subtracted from the 1st ripening time in the first ripening chamber (100), and secondary ripening is performed for the remaining time. If the standard maturation time is exceeded, it is displayed on the display 220 outside the second maturation store 200.

In order to provide meat for hamburger patties that is juicy and has excellent flavor by minimizing the drip phenomenon, the overall standard aging time is about 72 hours. By slowly maturing for 72 hours, the drip phenomenon can be minimized and meat for hamburger patties with excellent flavor can be supplied.

The time at which the raw meat shipped in the above [first process] was first aged in the first ripening warehouse 100 is transmitted to the system 300 and used to calculate the secondary ripening time in the second ripening warehouse 200. did.

For example, when the product is shipped after primary maturing for 48 hours in the first ripening warehouse (100), the information on the primary ripening time (48 hours) is transmitted to the system 300 and the location where it is stored in the second maturing warehouse (200). The secondary maturation time of the minced meat is 24 hours, which is 48 hours minus the total standard maturation time (72 hours). If the secondary maturation time (24 hours) is exceeded in the second maturation storage (200), the secondary maturation time is 24 hours. It is displayed (or an alarm is generated) on the external display 220 of the second ripening store 200 so that the operator can be aware of it. The worker ships the minced meat, which has completed the secondary maturation time, from the second maturation warehouse 200 and proceeds with the next task.

(4) When the second-aged minced meat is shipped from the second ripening warehouse 200, the shipping location is entered directly into the system 300, or the sensor 210 detects the shipping location and is automatically stored in the system 300. Enter (S440).

(5) By displaying the shipment location of the minced meat in the second maturation bin 200 input to the system 300 on the display 220 outside the second maturation bin 200, the operator can enter the second maturation bin 200 You can easily check the status and location of the minced meat inside (S450).

[Fifth process]

The meat for hamburger patties that has completed primary and secondary maturation is inspected, packaged in packaging containers, and delivered in refrigerated condition to the hamburger manufacturing company (S500).

Below, the effects of the present invention will be described in detail through various examples and comparative examples of hamburger patties manufactured using the meat for hamburger patties manufactured by the above method.

Example 1

45 kg of frozen beef is first aged for 48 hours in the first maturation warehouse at a temperature of -1 to 0 ℃ and 70 to 80% humidity. The primary aged raw meat is finely ground at -1 to 0°C. After compacting to form minced meat, the minced meat is second-aged in a second aging chamber at a temperature of 0 to 1°C and 80 to 90% humidity for 24 hours. After the secondary ripening was completed, the meat for the hamburger patty was made into a round shape the size of the palm of the hand to make a hamburger patty and heated to prepare it for eating.

Example 2

Hamburger patties were prepared by performing the same conditions as in Example 1, except that primary aging was performed for 55 hours under 60-70% humidity conditions and secondary aging was performed for 17 hours.

Example 3

Hamburger patties were prepared under the same conditions as in Example 1, except that primary aging was performed for 60 hours and secondary aging was conducted for 12 hours.

Comparative Example 1

45 kg of frozen beef is aged for 48 hours in the first maturation warehouse at a temperature of -1 to 0 ℃ and 70 to 80% humidity. The aged raw meat is finely ground at -1 to 0°C. After compacting to form minced meat, the meat for hamburger patties was rounded to the size of the palm of one's hand to make hamburger patties and heated to prepare them for eating.

Comparative example 2

Except for maturing for 60 hours at 60-70% humidity, the remaining conditions were the same as Comparative Example 1 to prepare hamburger patties.

Comparative Example 3

Except for maturing for 72 hours at 70-80% humidity, the remaining conditions were the same as Comparative Example 1 to prepare hamburger patties.

The sensory test results of each of the above examples and comparative examples are as follows.

A total of 32 people conducted a sensory test (19 men, 13 women, age range: 9 in their 20s, 11 in their 30s, 7 in their 40s, 5 in their 50s). The survey included the amount of meat juice, taste, texture, It consists of 4 items of appearance, and the evaluation criteria is to give each item a score of very good (10 points), excellent (8 points), average (6 points), poor (4 points), and very poor (2 points). , this was averaged and rounded off to the decimal point.

division amount of gravy taste Texture Exterior overall average
(out of 10 points) Example 1 very excellent very excellent very excellent Great 10 Example 2 Great Great Great Great 8 Example 3 Great commonly Great commonly 7 Comparative Example 1 very bad bad bad bad 4 Comparative example 2 bad commonly bad commonly 5 Comparative example 3 commonly commonly commonly commonly 6

Looking at Table 1 above, it can be seen that the maturation time, in which frozen meat is gradually aged over a long period of time, is important. The maturation time of Comparative Example 2 was longer than that of Comparative Example 1, and the maturation time of Comparative Example 3 was longer than that of Comparative Example 2. By slowly maturing over a longer maturation time, we were able to minimize the drip phenomenon, and it was confirmed that the meat became more juicy and the texture and appearance were also better.

In addition, even if the maturation time is the same, hamburger patties with good juiciness, taste, texture, and appearance can be produced by first maturing frozen raw meat and then performing secondary maturation in minced meat for a certain period of time after the primary maturation is completed. It was confirmed that it exists. Even though it was shorter than the first maturation time in raw meat, the best hamburger patty could be completed when secondary maturation was done in minced meat for 24 hours.

Above, the present invention has been shown and described in relation to specific embodiments, but it is common knowledge in the art that various modifications and changes are possible without departing from the spirit and scope of the invention as indicated in the appended claims. Anyone who has it will be able to easily understand it.

100: first ripening store 110: sensor
120: Display 130: Shelf
140: wireless communication means 200: 2nd ripening high school
210: sensor 220: display
230: shelf 240: wireless communication means
300: system
B1: Raw meat box B2: Minced meat box

Claims (7)

A first process in which raw meat received as frozen meat is first aged for 48 to 60 hours in a first maturation warehouse at a temperature of -1 to 0°C and 60 to 80% humidity;
A second process of finely grinding the primary aged raw meat at -1 to 0°C;
A third process of compacting to form minced meat;
The fourth process is to second-ripen the minced meat in a second aging chamber at a temperature of 0 to 1°C and 80 to 90% humidity for 12 to 24 hours; and
Including the 5th process of inspecting, packaging in packaging containers and delivering in refrigerated condition,
The first process is,
Directly entering the location where the raw meat is received in the first ripening warehouse into the system, or detecting the location where the raw meat is received in the first ripening warehouse by a sensor and automatically inputting it into the system;
Displaying the stocking location of raw meat in the first ripening warehouse entered into the system on a display outside the first ripening warehouse;
Primary maturing for 48 to 60 hours in a first maturation warehouse at a temperature of -1 to 0°C and 60 to 80% humidity;
When shipping first-ripened raw meat from a first ripening warehouse, directly inputting the shipping location into the system, or detecting the shipping location by a sensor and automatically inputting the shipping location into the system;
Displaying the shipping location of the raw meat in the first ripening warehouse entered into the system on a display outside the first ripening warehouse; and
After displaying the delivery location of the raw meat in the first ripening warehouse on the display outside the first ripening warehouse, the time that the shipped raw meat was first aged in the first ripening warehouse is transmitted to the system to calculate the secondary ripening time in the second ripening warehouse. Including a step of using it for,
The fourth process is,
Directly inputting the location where the minced meat was received in the second maturation warehouse into the system, or detecting the location where the minced meat was received in the second maturation warehouse by a sensor and automatically inputting the location into the system;
Displaying the stocking location of the minced meat in the second maturation warehouse entered into the system on a display outside the second maturation warehouse;
Secondary maturing for 12 to 24 hours in a second maturing chamber at a temperature of 0 to 1°C and humidity of 80 to 90%;
When shipping second-aged minced meat from a second ripening warehouse, directly inputting the shipping location into the system, or detecting the shipping location with a sensor and automatically inputting the shipping location into the system; and
A step of displaying the shipment location of the minced meat in the second ripening warehouse entered into the system on a display outside the second ripening warehouse,
The secondary aging step in the fourth process is,
Secondary maturation is carried out for the time remaining by subtracting the time of primary maturation in the first maturation warehouse from the total standard maturation time. If secondary maturation occurs for the remaining time and exceeds the overall standard maturation time, it is displayed on the display outside the second maturation chamber. , the overall standard ripening time is 72 hours,
The system is connected to a first ripening warehouse and a second maturing warehouse,
Inside the first and second ripening warehouses, there are shelves composed of several layers, and it is configured so that workers can enter the first and second maturing warehouses and place boxes (B1, B2) containing raw meat on each floor. become,
On each floor of the shelf, a sensor is installed at the top of each shelf to detect the arrival and departure of boxes (B1, B2) containing raw meat, and the sensor can measure the distance to the boxes (B1, B2) placed below. It consists of an ultrasonic sensor, a distance measurement sensor, and an object detection sensor.
The sensor on each floor detects that boxes containing raw meat (B1, B2) are received in the first and second ripening warehouses and placed on the shelves of each floor, or boxes containing raw meat (B1, B2) on each floor are unloaded. When the box (B1, B2) is shipped while being shipped, the arrival and departure of the box (B1, B2) is detected, and the signal detected by the sensor is transmitted to the wireless communication means installed in the first ripening warehouse and the second ripening warehouse, and the wireless communication means transmits it to the system. Identify the locations where the boxes (B1, B2) containing these items were received and shipped.
Since the signal received by the system from the sensor includes the sensor's location information, it is known at which location on the shelf in the first and second ripening warehouses the raw meat was received or shipped,
The location information of the sensor includes information on the floor level of the shelf and is configured to include which area of the floor it is in, and when each floor is divided into several areas, a separate sensor is installed in each divided area of each floor. A method of aging and processing meat for hamburger patties. delete delete delete delete delete delete