KR102698123B1 - Meat Processing Device - Google Patents

Abstract

A meat processing device is provided, which includes a grilling space (100) including a grilling space body (110) in which meat is stored, a grilling space opening/closing means (120) for opening/closing the grilling space body (110), and a grilling means (130) for generating heat energy into the interior of the grilling space body (110) to perform a grilling operation of meat. The present invention processes meat through separate spaces and operation controls for the grilling operation of meat, the smoking operation of meat, and the maturing operation of meat, so that meat can be processed to have the optimal quality. The present invention has the effect of processing a large amount of meat quickly and efficiently.

Description

Meat Processing Device {Meat Processing Device}

The present invention relates to a meat processing device, and is an invention regarding a technology for processing meat through separate spaces and motion control of meat grilling motion, meat smoking motion, and meat aging motion.

Prior documents 001 to 004 are inventions having a technical relevance to the present invention, and prior documents 001 to 004 relate to technologies for performing grilling and smoking operations on meat, including meat and fish.

Prior art documents 001 to 004 are similar to the present invention in that they relate to techniques for devices for grilling and smoking meat, but differ from the present invention in that the present invention does not disclose techniques for sequentially performing the grilling, smoking, and maturing operations of meat through respective controls.

KR 20-0474981 Y1 (Registered on October 21, 2014) KR 20-0253256 Y1 (registration date October 25, 2001) KR 10-2013-0103924 A (Published on September 25, 2013) KR 10-2012-0056957 A (Published on June 5, 2012)

The present invention relates to a meat processing device, and is an invention regarding a technology for processing meat through separate spaces and motion control of meat grilling motion, meat smoking motion, and meat aging motion.

The present invention relates to a meat processing device, comprising: a grilling space (100) including a grilling space body (110) in which meat is stored; a grilling space opening/closing means (120) for opening and closing the grilling space body (110); and a grilling means (130) for generating heat energy into the interior of the grilling space body (110) to perform a grilling motion of meat; a smoking space (200) including a smoking space body (210) in which meat is stored; a smoking space opening/closing means (220) for opening and closing the smoking space body (210); and a smoking means (230) for generating smoke to perform a smoking motion of meat stored in the smoking space body (210); an aging space body (310) in which an aging container (311) containing meat is stored; and a grilling means (130) for opening and closing the aging space body (310). It includes a maturing space (300) including a maturing space opening/closing means (320) and a maturing means (330) that generates heat energy inside the maturing space body (310) to perform maturing operation of meat.

The present invention relates to a meat processing device, wherein the grilling space (100) includes a grilling auxiliary part (140) including a turntable (141) that rotates horizontally or vertically and a meat fixing part (142) that is combined with the turntable (141) to prevent the meat from falling.

The present invention relates to a meat processing device, wherein the smoking means (230) includes a smoking body (231) in which a smoking product is stored, a smoking body cover (232) that can be opened and closed so as to have a predetermined gap with the smoking body (231), and a smoking heating means (233) that supplies heat energy to the smoking product.

The present invention relates to a meat processing device, wherein the grilling space (100) includes a far-infrared ray emitting unit (150) that emits far-infrared rays into the interior.

The present invention relates to a meat processing device, wherein the grilling space (100) includes an oil collection unit (160) in which meat oil generated during the grilling motion of the meat falls and is collected.

The present invention relates to a meat processing device, wherein the oil collection unit (160) includes a water inlet unit (161) through which water is introduced into the interior, and a water discharge unit (162) through which water is discharged to the exterior.

The present invention relates to a meat processing device, wherein the smoking space (200) includes a smoke collection unit (240) that collects smoke generated from the smoking means (330), and a smoke guide path (250) that guides the smoke collected in the smoke collection unit (250) to a selected location.

The present invention relates to a meat processing device, wherein the smoke guide (250) includes at least one smoke exhaust nozzle (251) for exhausting smoke.

The present invention relates to a meat processing device, wherein the smoke guide (250) includes at least one smoke syringe nozzle (252) that penetrates the meat and discharges smoke into the meat.

The present invention relates to a meat processing device, and includes a low-temperature maturing space (400) including a low-temperature maturing space body (410) in which meat is stored, a low-temperature maturing space opening/closing means (420) for opening and closing the low-temperature maturing space body (410), and a low-temperature maturing space temperature control means for controlling the temperature inside the low-temperature maturing space body (410) to perform maturing operation of the meat.

The present invention relates to a meat processing device, wherein the low-temperature maturing space (400) includes a hydrogen water supply unit (430) that supplies hydrogen water into the interior of the low-temperature maturing space body (410).

The present invention has the effect of processing meat so that it has the optimal quality by processing meat through separate spaces and motion controls for the grilling motion of meat, the smoking motion of meat, and the maturing motion of meat. The present invention has the effect of processing a large amount of meat quickly and efficiently. The present invention has the effect of processing a large amount of meat evenly, so that there is no difference in the processing quality of the meat.

Figure 1 is a front view of the meat processing device of the present invention.
Figure 2 is a cross-sectional view of the heating space of the present invention.
Figure 3 is another cross-sectional view of the heating space of the present invention.
Figure 4 is a cross-sectional view of the smoking space of the present invention.
Figure 5 is a cross-sectional view of the smoking means of the present invention.
Figure 6 is a cross-sectional view of the maturation space of the present invention.
Figure 7 is a cross-sectional view of the far-infrared ray emitting portion of the present invention.
Fig. 8 is another cross-sectional view of the heating space of the present invention.
Figure 9 is another cross-sectional view of the smoking space of the present invention.
Fig. 10 is a cross-sectional view of the smoke guide of the present invention.
Fig. 11 is another front view of the meat processing device of the present invention.
Figure 12 is a cross-sectional view of the low-temperature maturation space of the present invention.

Hereinafter, the most preferred embodiment of the present invention will be described in detail so that a person having ordinary skill in the art to which the present invention belongs can easily practice the present invention. The reference numbers of the examples are not limited to the designated numbers, and all numbers can be recognized. The configuration presented in the examples can be expanded to an object that achieves the same purpose and effect. The subconcepts of the configuration presented in the examples can be considered inherent even if they are not directly described.

(Example 1-1) The present invention relates to a meat processing device, comprising: a grilling space (100) including a grilling space body (110) in which meat is stored; a grilling space opening/closing means (120) for opening and closing the grilling space body (110); and a grilling means (130) for generating heat energy into the interior of the grilling space body (110) to perform a grilling operation of meat; a smoking space (200) including a smoking space body (210) in which meat is stored; a smoking space opening/closing means (220) for opening and closing the smoking space body (210); and a smoking means (230) for generating smoke to perform a smoking operation of meat stored in the smoking space body (210); an aging space body (310) in which an aging container (311) containing meat is stored; It includes a maturing space (300) including a maturing space opening/closing means (320) for opening and closing a maturing space body (310), and a maturing means (330) for generating thermal energy inside the maturing space body (310) to perform maturing operation of meat.

(Example 1-2) The present invention relates to a meat processing device. In Example 1-1, the grilling means (130) is formed by a near-infrared lamp.

(Example 1-3) The present invention relates to a meat processing device. In Example 1-1, the grilling space (100) includes a grilling auxiliary part (140) including a turntable (141) that rotates in a horizontal or vertical direction and a meat fixing part (142) that is coupled to the turntable (141) and prevents the meat from falling.

(Example 1-4) The present invention relates to a meat processing device. In Example 1-1, the smoking means (230) includes a smoking body (231) in which a smoking product is stored, a smoking body cover (232) that can be opened and closed so as to have a predetermined gap with the smoking body (231), and a smoking heating means (233) that supplies heat energy to the smoking product.

(Example 1-5) The present invention relates to a meat processing device. In Example 1-4, the smoking heating means (233) is formed as a coil that receives electric energy and generates thermal energy.

(Example 1-6) The present invention relates to a meat processing device. In Example 1-1, the smoking means (230) is formed of a material that emits far-infrared rays.

(Example 1-7) The present invention relates to a meat processing device. In Example 1-1, the maturing means (330) is formed by a near-infrared lamp.

The present invention relates to a meat processing device which can sequentially or simultaneously perform a meat grilling motion, a meat smoking motion, and a meat aging motion, and largely includes a grilling space (100) for performing a meat grilling motion, a smoking space (200) for performing a meat smoking motion, and an aging space (300) for performing a meat aging motion. The present invention having the above-described configuration can accurately perform the degree of meat processing in each process of the heating space (100), the smoking space (200), and the aging space (300) when processing meat, and by classifying and processing the processes in the processing of a large amount of meat, efficient meat processing is possible.

The meat processed at this time by performing grilling, smoking, and maturing operations may be meat such as pork, chicken, or beef, or meat including not only fish but also shellfish, or mixed meat including various types of meat.

Referring to FIGS. 1 to 3, the grilling space (100) comprises a grilling space body (110) in which meat is stored, a grilling space opening/closing means (120) for opening and closing the grilling space body (110), and a grilling means (130) for generating thermal energy inside the grilling space body (110) to perform a grilling motion of the meat, thereby enabling the grilling motion of the meat to be performed.

The grilling means (130) generates heat energy capable of performing a grilling motion of meat, thereby performing a grilling motion of meat. Preferably, the grilling means (130) is formed of a near-infrared lamp. The grilling means (130) is formed so as to be able to generate heat energy within a temperature range capable of performing a grilling motion of meat through heat energy supplied from the near-infrared lamp.

In addition, the grilling space (100) includes a grilling assistant part (140) that assists in the grilling motion of meat. The grilling assistant part (140) has a configuration that assists in the grilling motion of meat and helps in the grilling motion of meat. The grilling assistant part (140) includes a turntable (141) that rotates in a horizontal or vertical direction and a meat fixing part (142) that is coupled to the turntable (141) and prevents the meat from falling.

The turntable (141) is coupled to the ceiling surface of the grilling space body (110) and rotates on its axis, or coupled to the side surface of the grilling space body (110) and rotates on its axis. The meat fixing unit (142) is coupled to the turntable (141) in a horizontal or vertical direction and is formed to prevent the meat from falling. The grilling auxiliary unit (140) having the above-described configuration can prevent the meat from falling while changing the position of the meat in a selected direction, thereby allowing the heat energy supplied from the grilling means (130) to be evenly supplied to various parts of the meat.

The grilling auxiliary part (140) illustrated in Fig. 2 includes a turntable (141) formed to be capable of rotating about an axis on the side of the grilling space body (110), and a meat fixing part (142) coupled with the turntable (141) to prevent meat from falling. That is, as the turntable (141) rotates about an axis, it changes the position of the meat placed on the meat fixing part (142) coupled thereto, so that the heat energy supplied from the grilling means (130) can be evenly supplied to various parts of the meat.

At this time, the meat fixing part (142) is formed in a mesh shape as an example of a shape, and the meat fixing part (142) can be formed to wrap the meat in a mesh shape, thereby preventing the meat from falling. In addition, as another example, the meat fixing part (142) can be formed in a mesh shape on which the meat is settled, and can be formed in a shape in which the meat is simply settled on the top. At this time, the meat fixing part (142) can be formed by being coupled to the turntable (141) so as not to be inverted in the up-and-down direction to prevent the meat from falling. In addition, the turntables (141) can be formed as a pair facing each other and including an axis connecting them. Through this, the turntable (141) can support the weight of the meat fixing part (142) and the meat stored therein, and can perform an even grilling motion of the meat by making them rotate about the same axis.

The grilling auxiliary unit (140) illustrated in Fig. 3 is formed such that the turntable (141) is coupled to the ceiling of the grilling space body (110) and is capable of rotating about an axis, and the meat fixing unit (142) is coupled in a vertical direction to fix the meat. That is, as the turntable (141) rotates along its axis, the position of the meat also changes, so that the heat energy supplied from the grilling means (130) can be evenly supplied to various parts of the meat.

At this time, the meat fixing part (142) is formed in a mesh shape, and meat is stored inside, thereby preventing the meat from falling. As another shape of the meat fixing part (142), the meat fixing part (142) is formed in a ring shape, and the meat is fixed to the ring, thereby preventing the meat from falling.

Referring to FIGS. 4 and 5, the smoking space (200) is a space for smoking meat, and includes a smoking space body (210) in which meat is stored, a smoking space opening/closing means (220) for opening and closing the smoking space body (210), and a smoking means (230) for generating smoke to perform smoking of meat stored in the smoking space body (210).

The smoking space body (210) is a space where meat to be smoked is stored, and may include at least one table on which meat is placed so that meat can be stored inside. The table may be formed in a mesh shape so that smoke can pass through while meat is placed therein, or may form a passage through which smoke can move.

The smoking means (230) is located inside the smoking space body (210) and can smoke meat stored inside the smoking space body (210) by generating smoke. The smoking means (230) can be formed by various means as long as it is easy to generate smoke for smoking the meat.

As one example of a smoking means (230), the smoking means (230) is positioned inside a smoking space body (210) and includes a smoking body (231) in which a smoking product is stored inside, a smoking body cover (232) that can be opened and closed so as to have a predetermined gap with the smoking body (231), and a smoking heating means (233) that supplies heat energy to the smoking product located inside the smoking body (231) to generate smoke.

The smoking body (231) is formed to accommodate a smoke generating material for generating smoke inside. At this time, the smoke generating material may be made of various materials that generate smoke and enable smoking of meat, such as pine cones and oak trees.

The smoke body cover (232) is formed to be openable and closable so as to have a certain gap with the smoke body (231). The smoke body cover (232) is formed to be openable and closable so as to have a certain gap with the smoke body (231), thereby preventing the smoke product from being instantly turned into ash by supplying a large amount of oxygen, and also allowing the smoke caused by the smoke product to be discharged to the outside through the gap, thereby allowing the smoke to spread into the inside of the smoke space body (210). Preferably, since the smoke rises upward, it is preferable that the smoke body cover (232) be formed to be openable and closable so as to have a gap at the upper part of the smoke body (231).

The smoke heating means (233) is a configuration that supplies heat energy to a smoke-generating substance to heat it in order to generate smoke. The smoke heating means (233) can be configured in various ways as long as it can heat the smoke-generating substance to generate smoke. However, the smoke heating means (233) in the present invention can be formed as a heating coil that can heat the smoke-generating substance to generate smoke by receiving electric energy and emitting heat energy.

In addition, the smoking means (230) is formed of a material capable of emitting far-infrared rays. Through this, the smoking means (230) can improve the quality of meat by emitting not only smoke for smoking but also far-infrared rays, thereby assisting the smoking action of meat.

Referring to FIG. 6, the maturing space (300) includes a maturing space body (310) in which a maturing container (311) containing meat is stored, a maturing space opening/closing means (320) for opening and closing the maturing space body (310), and a maturing means (330) for generating thermal energy inside the maturing space body (310) to perform maturing operation of the meat.

The maturing space body (310) has a maturing container (311) in which meat is stored for maturing the meat. The maturing container (311) is opened and closed as meat is stored, so that the meat is matured by the supplied heat energy. More specifically, moisture is generated on the surface of the meat by the supplied heat energy, and the maturing action of the meat is performed through this moisture. At this time, the maturing container (311) can be formed of a material such as bamboo, but of course, it can be formed of various materials as long as the moisture generation and fragrance of the meat for the maturing action of the meat are satisfied.

The maturing means (330) is a means for generating heat energy for maturing meat stored in the maturing container (311), and can be formed by a near-infrared lamp. Since the maturing means (330) is configured to mature meat by generating moisture in the meat rather than by grilling the meat, it supplies weaker heat energy than the grilling means (130) that generates heat energy inside the grilling space (100) for maturing the meat. Of course, the maturing means (330) can be formed by various means, not just a near-infrared lamp, as long as it facilitates the maturing action of the meat.

(Example 2-1) The present invention relates to a meat processing device. In Example 1-1, the grilling space (100) includes a far-infrared ray emitting unit (150) that emits far-infrared rays into the interior.

(Example 2-2) The present invention relates to a meat processing device. In Example 2-1, the far-infrared ray emitting part (150) is formed on at least one of the side surface of the grilling space body (110) and the ceiling surface of the grilling space body (110).

(Example 2-3) The present invention relates to a meat processing device. In Example 2-1, the far-infrared ray emitting portion (150) is formed in a shape in which the area of the far-infrared ray emitting surface increases.

(Example 2-4) The present invention relates to a meat processing device. In Example 2-3, the far-infrared ray emitting portion (150) has a far-infrared ray emitting surface formed in an uneven shape.

(Example 2-5) The present invention relates to a meat processing device. In Example 2-3, the far-infrared ray emitting portion (150) is formed so that the far-infrared ray emitting surface has a certain curvature.

(Example 2-6) The present invention relates to a meat processing device. In Example 2-1, the far-infrared ray emitting unit (150) can be formed by assembling several units.

Referring to FIGS. 2 and 3, the grilling space (100) includes a far-infrared ray emitting unit (150) that emits far-infrared rays into the interior. The far-infrared ray emitting unit (150) emits far-infrared rays into the interior of the grilling space (100) through the heat energy of the grilling means (110), thereby assisting the grilling motion of meat using far-infrared rays together with near-infrared rays, and also improving the quality of the meat. The far-infrared ray emitting unit (150) can be formed of various materials that can assist the grilling motion of meat by emitting far-infrared rays, such as zeolite. In addition, the far-infrared ray emitting portion (150) may be formed on the side surface of the grill space body (110), and may also be formed on the ceiling surface of the grill space body (110), and may be formed on at least one of the side surface and the ceiling surface of the grill space body (110) depending on the user's choice.

Referring to FIG. 7, the far-infrared ray emitting unit (150) can be formed in a shape for increasing the emission of far-infrared rays toward the far-infrared ray emitting surface, that is, toward the meat. That is, the far-infrared ray emitting unit (150) can assist the grilling motion of the meat by increasing the far-infrared ray emitting surface, and can improve the quality of the grilled meat. As an example, the far-infrared ray emitting unit (150) can have the far-infrared ray emitting surface formed in an uneven shape to increase the area of the far-infrared ray emitting surface. In addition, as another example, the far-infrared ray emitting unit (150) can be formed so that the far-infrared ray emitting surface has a certain curvature to increase the area of the far-infrared ray emitting surface. Through the shape examples described above, the far-infrared ray emitting unit (150) can assist the grilling motion of the meat by increasing the far-infrared ray emitting surface.

In addition, the far-infrared ray emitting unit (150) can be formed by assembling several units. That is, the far-infrared ray emitting unit (150) can be formed not only as a single unit, but also can be formed in the grilling space (100) by assembling several units. In the case where the far-infrared ray emitting unit (150) is formed of several units, if damage or breakage occurs in the material forming the far-infrared ray emitting unit (150), only the damaged or broken unit can be replaced to cook, thereby providing the effect of easy maintenance.

At this time, it is preferable that the units of the far-infrared ray emitting part (150) be formed in a square shape for ease of assembly between each other, but it is of course possible to have various shapes if the interior of the grill space body (110) desired by the user is taken into consideration so that the units can be easily assembled.

(Example 3-1) The present invention relates to a meat processing device. In Example 1-1, the grilling space (100) includes an oil collection unit (160) in which meat oil generated according to the grilling motion of the meat falls and is collected.

(Example 3-2) The present invention relates to a meat processing device. In Example 3-1, the oil collection unit (160) includes a water inlet unit (161) through which water is introduced into the interior, and a water discharge unit (162) through which water is discharged to the exterior.

(Example 3-3) The present invention relates to a meat processing device. In Example 3-2, the water inlet (161) and water discharge (162) include valves that control the inflow and discharge operations of water.

Referring to FIG. 8, the grilling space (100) includes an oil collection unit (160) in which meat oil generated according to the grilling motion of the meat falls and is collected. The oil collection unit (160) is formed at the lower part of the grilling space body (110) to collect oil generated and falling according to the grilling motion of the meat. The oil collection unit (160) is formed to have a certain space for collecting oil, with the upper part being open so that the falling oil can be collected.

At this time, the oil collection unit (160) is formed including a water inlet unit (161) through which water flows into the interior, and a water discharge unit (162) through which water is discharged to the exterior. In other words, the oil collection unit (160) is formed so that water is stored or flows together with the collected oil.

Through this, when the oil collection unit (160) performs a grilling operation in the grilling space (100) while water is stored to a certain degree, the falling oil meets the water to generate smoke, and a certain smoking operation can be performed within the grilling space (100) through the generated smoke.

In addition, the oil collection unit (160) includes a water inlet (161) for introducing water to assist the smoking operation or for washing the oil collection unit (160), and a water discharge unit (162) for discharging water used to assist the smoking operation or water that has been washed. At this time, the water inlet (161) and the water discharge unit (162) are equipped with valves for controlling the water inlet and discharge operations.

Through the above-described configuration, the oil collection unit (160) can easily introduce water for the smoking or cleaning operation according to the user's choice, or discharge it to the outside, so that the cleaning operation for use and reuse of the device can be easily performed.

(Example 4-1) The present invention relates to a meat processing device. In Example 1-1, the smoking space (200) includes a smoke collection unit (240) that collects smoke generated from the smoking means (330), and a smoke guide path (250) that guides the smoke collected in the smoke collection unit (250) to a selected location.

(Example 4-2) The present invention relates to a meat processing device. In Example 4-1, the smoke collection unit (240) includes a smoke collection unit body in which the smoking means (330) is stored and formed to be openable and closable.

(Example 4-3) The present invention relates to a meat processing device. In Example 4-2, the smoke collection body includes a smoke exhaust path through which smoke is discharged and an oxygen inlet path through which oxygen is supplied to the interior, which is connected to the smoke guide path (250).

(Example 4-4) The present invention relates to a meat processing device. In Example 4-1, the smoke guide (250) includes at least one smoke exhaust nozzle (251) for exhausting smoke.

(Example 4-5) The present invention relates to a meat processing device. In Example 4-4, the smoke exhaust nozzle (251) is formed so as to be able to control the smoke exhaust operation.

(Example 4-6) The present invention relates to a meat processing device. In Example 4-1, the smoke guide (250) includes at least one smoke syringe nozzle (252) that penetrates the meat and discharges smoke into the meat.

(Example 4-7) The present invention relates to a meat processing device. In Example 4-6, the smoke syringe nozzle (252) is formed with at least one through-hole through which smoke is discharged.

(Example 4-8) The present invention relates to a meat processing device, and in Example 4-7, the smoke syringe nozzle (252) is formed with at least two or more through holes spaced apart in the penetration direction.

Referring to FIGS. 9 and 10, the smoking space (200) includes a smoke collection unit (240) that collects smoke generated from the smoking means (330) and a smoke guide path (250) that guides the smoke collected in the smoke collection unit (240) to a selected location. That is, the smoking space (200) collects smoke generated from the smoking means (330) through the smoke collection unit (240) and guides the smoke to a selected location through the smoke guide path (250), thereby enabling efficient smoking of meat in the smoking space (200).

In particular, smoke generated from a smoking means (230) located at the bottom of the smoking space (200) spreads and rises, and by directly guiding the smoke to a selected location within the smoking space (200), it has the effect of enabling even smoking of meat stored vertically. In particular, smoke can be directly guided to meat located at the top where smoke diffusion is slower than that of meat adjacent to the smoking means (230), or smoke can be evenly guided regardless of location to enable even smoking of a large amount of meat.

The smoke collection unit (240) includes a smoke collection unit body formed to be openable and closable by storing the smoking means (230), and collects smoke generated from the smoking means (300) through the smoke collection unit body. It is preferable that the smoke collection unit body be formed to have a space in which the smoking means (230) can be stored, and to be opened and closed from the top so that the smoking means (230) can be easily introduced and withdrawn.

In addition, the smoke collection body may include a smoke exhaust path through which smoke is discharged, which is connected to the smoke guide path (250), and an oxygen inlet path through which oxygen is supplied for the smoking operation of the smoking means (230). The oxygen inlet path may be formed to have a gap through which air can flow, and may be formed to introduce smoke at a certain pressure to prevent smoke from being discharged to the outside.

The smoke guide (250) can be formed of a flexible material that can move so as to guide smoke to a selected location within the smoking space (200), thereby allowing the smoking operation within the smoking space (200) to proceed easily and efficiently by guiding smoke to a selected location within the smoking space (200).

In addition, the smoke guide (250) may include at least one smoke exhaust nozzle (251) that discharges smoke along the smoke-flowing path, through which smoke flows and is discharged from the end. The smoke exhaust nozzle (251) is formed in a nozzle shape and can discharge smoke to a selected location.

In addition, the smoke exhaust nozzle (251) can be formed so that the exhaust operation can be controlled. Through this, a plurality of smoke exhaust nozzles (251) are formed in the smoke guide (250), and through control thereof, only the desired smoke exhaust nozzles (251) can be opened to exhaust smoke, thereby enabling a simple smoking operation.

In addition, the smoke guide (250) includes at least one smoke syringe nozzle (252) that penetrates the meat and discharges smoke into the meat. The smoke syringe nozzle (252) is formed in a syringe shape so that it can penetrate the meat, and by discharging smoke into the penetrated meat, smoking occurs not only on the surface of the meat but also inside the meat, thereby improving the quality of the meat. At this time, since the smoke syringe nozzle (252) must discharge smoke into the meat, a pressure supply means such as a cylinder that discharges smoke with a certain pressure may be provided.

In addition, the smoke syringe nozzle (252) has at least one through-hole formed to discharge smoke into the meat, or has at least two through-holes formed spaced apart in the direction of penetration, so that smoke discharge can be controlled according to the thickness of the meat.

(Example 5-1) The present invention relates to a meat processing device, and in Example 1-1, it includes a low-temperature maturation space (400) including a low-temperature maturation space body (410) in which meat is stored, a low-temperature maturation space opening/closing means (420) for opening and closing the low-temperature maturation space body (410), and a low-temperature maturation space temperature control means for controlling the temperature inside the low-temperature maturation space body (410) to perform maturation operation of the meat.

(Example 5-2) The present invention relates to a meat processing device. In Example 5-1, the low-temperature maturing space (400) includes a hydrogen water supply unit (430) that supplies hydrogen water into the interior of the low-temperature maturing space body (410).

(Example 5-3) The present invention relates to a meat processing device, and in Example 5-2, the hydrogen water supply unit (430) includes a hydrogen water generating means (431) that generates hydrogen water, and a hydrogen water spraying means (432) that sprays hydrogen water generated from the hydrogen water generating means (431) into the interior of the low-temperature maturation space body (410).

(Example 5-4) The present invention relates to a meat processing device. In Example 5-1, the low-temperature maturing space (400) includes a low-temperature maturing auxiliary unit (440) formed inside the low-temperature maturing space body (410) and generating at least one of far-infrared rays and negative ions.

(Example 5-5) The present invention relates to a meat processing device. In Example 5-4, the low-temperature maturing auxiliary part (440) is formed on at least one of the wall surface and the bottom surface of the low-temperature maturing space body (410).

(Example 5-6) The present invention relates to a meat processing device. In Example 5-4, the low-temperature maturation auxiliary part (440) is formed of a Ge-Lite pozzolan plate.

(Example 5-7) The present invention relates to a meat processing device. In Example 5-1, the low-temperature maturing space (400) includes a constant temperature and humidity unit (450) formed on the ceiling of the low-temperature maturing space body (410).

(Example 5-8) The present invention relates to a meat processing device. In Example 5-7, the temperature and humidity control unit (450) is formed of diatomaceous earth ceramic balls.

Referring to FIGS. 11 and 12, the present invention further includes a low-temperature maturation space (400) in addition to a grilling space (100), a smoking space (200), and a maturation space (300). The low-temperature maturation space (400) is a space for maturing meat in a low-temperature environment, and includes a low-temperature maturation space body (410) in which meat is stored, a low-temperature maturation space opening/closing means (420) for opening and closing the low-temperature maturation space body (410), and a low-temperature maturation space temperature control means for controlling the temperature inside the low-temperature maturation space body (410).

As described above, the low-temperature maturing space temperature control means can control the temperature inside the low-temperature maturing space body (410) to a low temperature. At this time, it is preferable to form it so that the temperature inside the low-temperature maturing space body (410) can be controlled to a range of -2°C to 10°C. However, it is of course possible to control in various temperature ranges for maturing meat at a low temperature.

In addition, the low-temperature maturation space (400) includes a hydrogen water supply unit (430) that supplies hydrogen water into the low-temperature maturation space body (410). Since hydrogen water can be expected to have a deodorizing effect as well as a sterilizing effect, the quality of meat maturated at a low temperature can be improved through the hydrogen water supplied through the hydrogen transport unit (430).

The hydrogen water supply unit (430) includes a hydrogen water generating means (431) that generates hydrogen water, and a hydrogen water spraying means (432) that sprays hydrogen water generated from the hydrogen water generating means (431) into the interior of the low-temperature maturation space body (410). The hydrogen water generating means (431) is a means for generating hydrogen water through electrolysis of water. The hydrogen water generating means (431) is preferably formed on the exterior of the low-temperature maturation space body (410) for water replacement and maintenance, but it may also be formed on the interior of the low-temperature maturation space body (410) depending on the characteristics of the surrounding environment and the space in which it is located. The hydrogen water spraying means (432) may be formed as a spraying device that receives hydrogen water from the hydrogen water generating means (431) and sprays hydrogen water into the interior of the low-temperature maturation space body (410). At this time, it is preferable that the hydrogen spraying means (432) be formed on the ceiling of the low-temperature maturing space body (410) so that the sprayed hydrogen water falls freely and is supplied to the stored meat. However, the hydrogen spraying means (432) may be formed not only on the ceiling of the low-temperature maturing space body (410) but also on the wall surface so as to spray the hydrogen water, thereby allowing it to be evenly sprayed to the stored meat.

The hydrogen water supply unit (430) described above can expect a sterilizing effect and a deodorizing effect by spraying hydrogen water generated through electrolysis into the interior of the low-temperature maturation space body (410), so that the anions and cations of the hydrogen water react with pathogenic bacteria or harmful gases. Through this, the hydrogen water supply unit (430) can improve the quality of meat maturing at a low temperature. To explain in more detail, the hydrogen water supply unit (430) can prevent deterioration of meat quality caused by E. coli, Staphylococcus aureus, Salmonella, etc. through the sterilizing effect, and can remove odors caused by ammonia, methyl mercaptan, hydrogen sulfide, and trimethylamine through the deodorizing effect. In particular, when the meat maturing at a low temperature is seafood, the quality of the meat can be improved by removing the odor caused by trimethylamine.

In addition, the low-temperature maturation space (400) includes a low-temperature maturation auxiliary unit (400) formed inside the low-temperature maturation space body (410) and supplying at least one of far-infrared rays and negative ions. The low-temperature maturation auxiliary unit (400) supplies far-infrared rays, negative ions, etc. into the low-temperature maturation space body (410), thereby improving the quality of meat maturated at low temperatures together with the hydrogen water supply unit (430).

At this time, the low-temperature maturing auxiliary part (440) is formed on at least one of the wall surface and the bottom surface of the low-temperature maturing space body (410). The low-temperature maturing auxiliary part (440) is formed on at least one of the wall surface and the bottom surface to promote even quality improvement of the stored meat. In addition, the low-temperature maturing auxiliary part (440) can be formed of a gel-lite pozzolan plate. Gel-lite can be expected to have a germanium effect, and can perform deodorizing action, removing harmful substances, and neutralizing heavy metals, thereby improving the quality of the meat.

In addition, the low-temperature maturing space (400) includes a constant temperature and humidity unit (450) formed on the ceiling of the low-temperature maturing space body (410). The constant temperature and humidity unit (450) is formed of diatomaceous earth ceramic balls, and not only enables constant temperature and humidity to be maintained inside the low-temperature maturing space body (410) through diatomaceous earth ceramics, but also enables a deodorizing effect to be expected, thereby improving the quality of meat.

At this time, it is preferable that the temperature and humidity control unit (450) be formed on the ceiling of the low-temperature maturation space body (410), and it is preferable that it be formed so as not to interfere with the hydrogen injection means (432) of the hydrogen water supply unit (430).

(Example 6-1) The present invention relates to a meat processing device, and in any one of Examples 1-1 and 5-1, includes a control unit (500) that controls operation.

(Example 6-2) The present invention relates to a meat processing device. In Example 6-1, the control unit (500) includes an input unit for inputting operation information and a display unit for outputting operation information.

The present invention includes a control unit (500) that controls operations for processing meat. The control unit (500) includes an input unit for a user to input operation information for operations, and a display unit for outputting operation information.

The input section can be formed by various means, such as button type or touch type, through which the user can input motion information. The input section can input motion information for controlling the main power supply, as well as motion information for controlling power, temperature, and rotation speed of the grilling space (100), smoking space (200), maturing space (300), and low-temperature maturing space (400).

The display section can be formed by various display means so as to be able to output operation information. The display section can output information on whether power is controlled in the grilling space (100), smoking space (200), maturing space (300), and low-temperature maturing space (400), as well as temperature and operation information in each space.

The above-described control unit (500) is preferably formed at a selected external location of the meat processing device (100) of the present invention, and not only can the user easily input operation information, but if the operation information can be easily obtained, it can be formed at various locations, and the control of the present invention can be made possible by being combined with a separate terminal, etc.

1000: Meat processing device of the present invention
100 : Grilling space
110: Grilling space body 120: Grilling space opening/closing means
130: Grilling tool 140: Grilling assistant
141: Turntable 142: Meat fixing part
150 : Far infrared ray emitting part
160 : Oil collection unit
161: Water inlet 162: Water outlet
200 : Smoking area
210: Smoke space body 220: Smoke space opening/closing means
230: Smoking means 231: Smoking body
232: Smoke body cover 233: Smoke heating means
240: Smoke collection department 250: Smoke guide
251: Smoke exhaust nozzle 252: Smoke syringe nozzle
300 : Maturation space
310: Aging space body 311: Aging container
320: Aging space opening/closing means 330: Aging means
400: Low temperature maturation space
410: Low-temperature maturation space body 410: Low-temperature maturation space opening/closing means
430: Hydrogen water supply unit
431: Hydrogen water generation means 432: Hydrogen water injection means
440: Low temperature maturation assistant section 450: Constant temperature and humidity section

Claims (11)

A grilling space body (110) where meat is stored,
A grilling space opening/closing means (120) for opening and closing the grilling space body (110) above,
It includes a grilling space (100) including a grilling means (130) that generates heat energy inside the grilling space body (110) to perform a grilling motion of meat;
A smoking space body (210) in which meat is stored, and a smoking space opening/closing means (220) for opening and closing the smoking space body (210),
It includes a smoking space (200) including a smoking means (230) that generates smoke to perform a smoking operation of meat stored in the smoking space body (210);
A maturing space body (310) in which a maturing container (311) containing meat is stored,
A maturing space opening/closing means (320) for opening and closing the maturing space body (310) above,
It includes a maturing space (300) including a maturing means (330) that generates heat energy inside the maturing space body (310) to perform maturing operation of meat;
A low-temperature maturing space body (410) where meat is stored,
A low-temperature maturation space opening/closing means (420) for opening and closing the above low-temperature maturation space body (410),
A low-temperature maturing space temperature control means that controls the temperature inside the above low-temperature maturing space body (410) to perform maturing operation of meat,
A hydrogen water supply unit (430) that supplies hydrogen water into the interior of the above low-temperature maturation space body (410),
It includes a low-temperature maturation space (400) formed inside the low-temperature maturation space body (410) and including a low-temperature maturation auxiliary part (440) that generates at least one of far-infrared rays and negative ions;
The above hydrogen water supply unit (430) comprises a hydrogen water generating means (431) that generates hydrogen water,
It includes a hydrogen water injection means (432) that injects hydrogen water generated from the hydrogen water generation means (431) into the interior of the low-temperature maturation space body (410).
A meat processing device including the low-temperature maturing auxiliary part (440) formed on at least one of the wall surface and the bottom surface of the low-temperature maturing space body (410), and the low-temperature maturing auxiliary part (440) formed with a Ge-Lite pozzolan board.
In paragraph 1,
The above grilling space (100) is a meat processing device including a grilling auxiliary unit (140) including a turntable (141) that rotates in a horizontal or vertical direction and a meat fixing unit (142) that is combined with the turntable (141) to prevent the meat from falling.
In paragraph 1,
The above smoking means (230) is a meat processing device including a smoking body (231) in which a smoking product is stored, a smoking body cover (232) that can be opened and closed so as to have a certain gap with the smoking body (231), and a smoking heating means (233) that supplies heat energy to the smoking product.
In paragraph 1,
The above grilling space (100) is a meat processing device including a far-infrared ray emitting unit (150) that emits far-infrared rays into the interior.
In paragraph 1,
The above grilling space (100) is a meat processing device including an oil collection unit (160) in which meat oil generated during the grilling motion of the meat falls and is collected.
In paragraph 5,
The above oil collection unit (160) is a meat processing device including a water inlet unit (161) through which water is introduced into the interior, and a water discharge unit (162) through which water is discharged to the exterior.
In paragraph 1,
The above smoking space (200) is a meat processing device including a smoke collection unit (240) that collects smoke generated from the smoking means (230) and a smoke guide path (250) that guides the smoke collected in the smoke collection unit (240) to a selected location.
In Article 7,
The above smoke guide (250) is a meat processing device including at least one smoke exhaust nozzle (251) for exhausting smoke.
In Article 7,
The above smoke guide (250) is a meat processing device including at least one smoke syringe nozzle (252) that penetrates the meat and discharges smoke into the interior of the meat.
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