KR20150100244A - Processing method of meat - Google Patents

Abstract

The present invention relates to a method for processing meat and, more specifically, to a method for processing meat which comprises: cutting one among pork, beef or chicken aged in a refrigerator into a predetermined thickness; cutting the meat in half after leaving only a portion of the edge, and scoring both surfaces of the meat; and rolling and packing the meat in the shape of a butterfly, and shipping the same. The method for processing meat comprises the following steps: preparing a part of any one meat among pork, beef or chicken, and aging the same in cold storage; cutting the aged pork, beef or chicken into predetermined thickness; cutting the cut pork, beef or chicken to be half in thickness while leaving a portion of the edge; and packing the cut pork, beef or chicken, and then shipping the same.

Description

Processing method of meat [0002]

More specifically, the present invention relates to a meat processing method, and more particularly, to a meat processing method in which any one of pork, beef, or chicken aged in a refrigerator is cut to a predetermined thickness and cut in half, The present invention relates to a meat processing method in which a sheath is put, rolled, packed and shipped.

Pork, which is one of the pork, is composed of the main body, front leg, back leg, relief, sirloin, pork rib, and ribs.

First, the pork neck is the part from the sirloin to the neck, where several muscles are gathered, and the fat is properly put in between the muscular membranes. About one pound of pig comes out to about 2.2 ㎏, and it is also called 'neck and shoulder'.

In addition, the fat is embedded in a thick mesh in a moderate manner, and there is fiber between red meat and fat.

In addition, it has fewer scaffolds compared to pork belly, and it is a good place for women to eat because it has a lot of lean meat.

As described above, the above-mentioned bean sprouts are mainly used for grilling, bosom, .

Second, the forelegs are mixed with the tendons, and they are used for all purposes such as stew, bossam, roast, and roast. Especially, because there are not many fat, it is popular among people who dislike fat, It is also called a battery.

Third, the hind legs are thick, have high color and low fat. Spain, "Haumont", Italy "Parma ham" and is a popular spot for high-quality ingredients for people who care about health. One pig weighs 7.5kg, Fuji, It is also called. In addition, there are fewer fat and more delicate meats, and it is also widely used for meat processing such as ham.

Fourth, the pig's relief is in the back, so it is safe. It is used for long-lasting, stir-fried, etc. The taste is soft. Because it is torn very well, the great forest is the best.

Fifth, the pork loin has a lot of movement like a hind leg, and it has a lot of fleshy flavor, and it is widely used for pork cutlet for its use. The amount comes to about 5 kg (about 8 pigs) in one pig.

Sixth, pig's pork belly is a region where fat and lean meat are mixed together to enjoy the delicate flavor and light taste at the same time. When smoked, it becomes bacon. It is a part of a pig's pear, usually about 10 kg in a pig.

Seventh, the ribs of the pigs are spines except for the spine and have a lot of protein (muscle). Nowadays, the Western style 'barbecue lip' is widely consumed in the spotlight, and the flavor coming from the bone is salty and sweet.

In addition, pork ribs are well-endowed with intramuscular fat, and the meat is chewy and chewy. It is mainly used to make grilled BBQ, LA ribs, grilled ribs, and barbeques.

As described above, pork of each portion is generally cut to a predetermined thickness and then sold, and when the shape is not good after cutting, there is a problem in that it can not be sold for baking, resulting in poor economical efficiency.

As a result, there is a problem that the loss of sales is low because the loss is large and the yield is not good.

Patent Document 10-2013-59159

The object of the present invention is to cut pork, beef or chicken aged in a refrigerator to a predetermined thickness, cut it into halves while leaving only a part of the edges so as to form a butterfly shape, , Putting the sheath in a rolled, rolled and shipped it to the consumer, The present invention has been made to provide a meat processing method capable of increasing the meat quality and increasing the economic efficiency by reducing the abandoned meat.

According to an aspect of the present invention, there is provided a method of manufacturing a poultry meat product, the method comprising: extracting a part of pork, beef, or chicken; Cutting the aged pork, beef or chicken to a predetermined thickness; Cutting the cut pork, beef, or chicken so that the thickness thereof is halved; And shredding the cut pork, beef or chicken, and then shipment.

In one embodiment, the method further comprises the step of putting a sheath on both sides of the pork, beef or chicken to further soften the meat quality after the step of cutting the pork, beef or chicken with only a part of the edge and half cutting.

In one embodiment, the sheath is formed with an oblique line, and the front and back sheaths are formed so as to cross each other with ten (10) lines.

According to the meat processing method of the present invention, first, in the case of existing pork, beef or chicken, sliced or cut into a certain size and sold, many portions are discarded. However, when processed according to the present invention, And the economical efficiency is increased, and the appearance quality after the packaging of the product is increased, and the desire to purchase is increased.

Second, when cooked at the time of eating, the outer surface is crispy, soft and soft, and has a soft texture, so that the preference for meat is increased.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process drawing showing the procedure for processing a pig's neck in meat of the present invention. Fig.
FIG. 2 is a view showing a pork neck of a meat aged in a refrigerator of the present invention cut to a predetermined thickness; FIG.
Fig. 3 is a view showing a half of the pork chop in Fig. 2 cut in half.
FIG. 4 is a view showing a sheath inserted into the cut pork neck of FIG. 3. FIG.
FIG. 5 is a view showing a state in which the sheath of the pig is inserted into the sheath of FIG. 4; FIG.

For a better understanding of the present invention, a preferred embodiment of the present invention will be described with reference to the accompanying drawings. The embodiments of the present invention may be modified into various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. The present embodiments are provided to enable those skilled in the art to more fully understand the present invention. Therefore, the shapes and the like of the elements in the drawings can be exaggeratedly expressed to emphasize a clearer description. It should be noted that in the drawings, the same members are denoted by the same reference numerals. Further, detailed descriptions of well-known functions and configurations that may be unnecessarily obscured by the gist of the present invention are omitted.

Hereinafter, a meat processing method of the present invention will be described in detail with reference to the preferred embodiments of the present invention with reference to the accompanying drawings.

Prior to describing the present invention, the meat described below will be mainly described as pork meat, beef meat or pork beef among chicken meat as an example.

FIG. 1 is a process chart showing a procedure for processing a pork chop in the meat processing method of the present invention, FIG. 2 is a view showing a state in which a pork chop in the refrigerator is aged to a predetermined thickness in the meat processing method of the present invention, FIG. 3 is a cross-sectional view of the pork chop in FIG. 2 cut in half, FIG. 4 is a cutaway view of the cut pork chop of FIG. 3, FIG. 5 is a cross- It is a figure showing the state of the word of the head.

1 to 5, the meat processing method of the present invention will be described step by step.

First, pork, beef, or pork meat is removed from the chicken meat and fermented in a refrigerator (S10). The aging condition of the pork shoulder is preferably maintained at -2.0 to 0.0 ° C for 48 hours, and the pork shoulder is vacuum-packed so as not to contact the air. It is because the pork should be matured under the above-described maturation conditions to produce the most ideal taste for eating.

After the predetermined period of time has elapsed, the pork neck is aged, and the pork neck is cut to a predetermined thickness as shown in FIG. 2 (S20). At this time, it is preferable to cut the thickness to a thickness of 26 to 32 mm. For example, it may be cut to 25 mm or less, resulting in a poor appearance in the S50 step after the S30 step, which will be described later, and the aesthetic appearance may be deteriorated.

On the other hand, when the meat is cut to 33 mm or more and then buttered, the meat becomes too thick to be cooked when it is cooked, so that the meat must be baked for a long time, I get too fat when I get a tray, and the shape gets worse when I get a tray.

Thereafter, the cut pork chopper is cut in half (S30) (a so-called butterfly process) leaving only a part of the edge as shown in Fig. In the case of the butterfly processing, the pork neck is cut so that the thickness thereof is halved, but only a part of the edge is cut. At this time, it is preferable to cut the cut so that the thickness is halved except for the longest side of the cut pork neck. This is to prevent detachment of the pig head in other processes after butterfly processing.

On the other hand, the operator may directly cut the meat at the time of cutting the pork chop in half, but a butterfly machine can be used. The butterfly machine is capable of performing the above steps S20 and S30 at the same time. A blade shorter than the cutting blade is interposed between each cutting blade so that the flat surface of the pig body and the blade of the butterfly are parallel to each other When the cutter is inserted into the butterfly machine, both side surfaces are cut, and only a part of the intermediate portion is cut, and both sides of the pig body are cut out so as to be symmetrical to each other, and are discharged to the outside of the butterfly machine.

Then, as shown in FIG. 4, the sheath is put on both sides of the pork chopper (S40) in order to further soften meat quality. It is preferable that the sheath is formed with an oblique line, and the front and back sheaths are formed so as to cross each other with ten (10) lines. In addition, the sheath is preferably placed at about 3 to 4 mm.

The cut pork chops are wrapped as shown in FIG. 5, packed into a tray, and then shipped (S50).

Hereinafter, embodiments of the present invention will be described in more detail. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

Example 1

Pork chops cut to 10 mm were prepared. In the case of the above-described pork bean paste, it is a common bean paste sold on the market.

Example 2

The bean paste was cut into 20 mm pieces. The cut pieces were placed on both sides in an oblique direction of about 3 mm, and then prepared.

Example 3

The bean paste was cut into 32 mm pieces. The bean curd was cut into butterflies, and a sheath was placed on both sides in an oblique direction of about 3 mm.

Example 4

The bean paste was cut into 36 mm pieces, and the bean was pelletized. The sheath was placed on both sides in an oblique direction of about 3 mm, and then prepared.

Experimental Example 1: Meat quality analysis

Meat quality analysis was carried out using the pork beetles processed in Examples 1 to 4 above. In this experiment, three items were tested: drip loss, heat loss and shear force.

The drip lip of Examples 1 to 4 was vacuum-packed and stored for 24 hours. The weight loss of the drip lip was measured. The lower the weight loss, the better the meat quality.

In the case of heating and weight loss, the pork necks of Examples 1 to 4 were heated in a frying pan until the temperature reached 70 degrees, and the weight loss of the neck was measured. When the degree of shrinkage after heating was high, the meat quality was judged to be bad.

In addition, in the case of the shearing force, the meat heated in the weight loss is cut into 2 cm in length and 2 cm, and the tensile force is tested using an instron device. The lower the shearing force, the worse the meat quality is.

In the case of the drip loss, the heating loss and the shearing force, the meat quality of the meat is determined in the beef processing including the pork meat, and a detailed description thereof will be omitted.

Table 1 shows the measured values of the degree of such effects.

Example 1 Example 2 Example 3 Example 4 Drip loss (%) 1.3 1.0 Heat loss (%) 27.9 28.0 26.8 25.8 Shear force (k / cm2) 3.2 3.1 3.2 4.0

It was judged that the drip loss and the heat loss were good in Examples 3 and 4. There is no statistically significant difference between the results of Examples 3 and 4.

In addition, the shear force was judged to be good in Examples 1, 2, and 3. There is no significant difference in the results of Examples 1, 2 and 3.

However, since the thickness of the meat is thick, the pork lumber of Example 4 exhibited good drip loss and heat loss. On the other hand, the shear force test shows that the year is not good.

Experimental Example 2: Consumer Survey (Appearance Test)

For the people who enjoyed the usual meat-eating, the pigs processed in Examples 1 to 4 were surveyed on the demand of 50 (male 50) and 50 (male 50) Respectively.

The degree of purchase desire was responded to according to the 7-point method, 1 had no desire to purchase, and 7 was meant to purchase as soon as possible.

Example 1 Example 2 Example 3 Example 4 Group 1 2.6 5.9 6.5 5.8

According to the results of the experiment, it is found that the purchasing intention of the butterfly processing and shearing pork according to the present invention is higher than that of the conventional beak (Example 1). Specifically, in Example 2, since the neckline is too thin, the neckline is torn when the sheath is passed, the shape of the product is not good, and the neckline is too thick in Example 4, appear.

Therefore, it can be confirmed that the degree of purchase is high with respect to the processed pork loin through the meat processing method according to the present invention.

Experimental Example 3: Consumer Survey (Sensitivity Test)

Using the pork loin worked in Examples 1 to 4, the group members were subjected to sensory evaluation by the ranking method. A total of four kinds of pork loin were baked in the same place, and the taste and meat quality were surveyed. The degree of effect was used in the same manner as described above, and the values are shown in Table 3.

Example 1 Example 2 Example 3 Example 4 zest 4.3 4.5 6.2 5.2 Texture 4.5 4.2 6.2 4.8 Juiciness 4.1 4.3 6.5 6.3 Overall likelihood 4.3 4.4 6.4 5.2

According to the above-mentioned experimental results, as in Example 1, the baking time in the case of a common porcine cabbage was similar to that in Example 3, but the chewing taste was much better in the case of Example 3.

On the other hand, in the case of Example 2, when the bean curd was thin, the juice quickly escaped and it was not easy because it burned easily, and thus the taste was not good. Also, because it is thin, the outer part of the body is distorted much when baked, which is because the fascia that holds the muscles is destroyed or cut off when it is cut.

In addition, in Example 4, it took a long time to ripen because the thickener was thick, and as a result, the juice was escaped, so that the meat was soiled that the texture and taste were not good. In addition, although not shown in the above table, it is found that the attached portion except the cut portion is too thick to be completely unfolded, which is inconvenient when baked.

Therefore, as in Example 3, when the sheath was butter-plowed and sheath was put in, it was possible to grill it quickly, so that the juice of the meat remained and the taste of the pork beetle could be felt. Also, because of the sheath, it was thought that the meat was softer and easier to cook than the existing pigs.

According to the above-mentioned experiments, the aesthetic, flavor, meat quality and meat quality analysis of the pork bean paste of Example 3 was the best in all of Experimental Examples 1 to 3.

The embodiments of the meat processing method of the present invention described above are merely illustrative and those skilled in the art will appreciate that various modifications and equivalent embodiments are possible without departing from the scope of the present invention. It will be possible. Therefore, it is to be understood that the present invention is not limited to the above-described embodiments. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims. It is also to be understood that the invention includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

Claims (3)

Pork, beef or chicken, and then aging in a refrigerator (S10);
Cutting the aged pork, beef or chicken to a predetermined thickness (S20);
Cutting the cut pork, beef or chicken so that the thickness thereof is half, leaving only a part of the edge and cutting in half (S30); And
(S50) after wrapping the cut pork, beef or chicken, and packaging. The method according to claim 1,
Further comprising a step (S40) of cutting the pork, beef or chicken with half of the marginal portion of the pork, beef, or chicken (S30) . 3. The method of claim 2,
Wherein the sheath is formed with an oblique line, and the front and back sheaths are formed so as to intersect with each other with a tens.

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