KR20170109706A - Beef and pork containing medicinal plant extracts on the method of manufacture - Google Patents

Beef and pork containing medicinal plant extracts on the method of manufacture Download PDF

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Publication number
KR20170109706A
KR20170109706A KR1020160033153A KR20160033153A KR20170109706A KR 20170109706 A KR20170109706 A KR 20170109706A KR 1020160033153 A KR1020160033153 A KR 1020160033153A KR 20160033153 A KR20160033153 A KR 20160033153A KR 20170109706 A KR20170109706 A KR 20170109706A
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KR
South Korea
Prior art keywords
meat
pressure chamber
pressure
extract
tank
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Application number
KR1020160033153A
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Korean (ko)
Inventor
임상중
김진옥
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임상중
김진옥
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Priority to KR1020160033153A priority Critical patent/KR20170109706A/en
Publication of KR20170109706A publication Critical patent/KR20170109706A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B05—SPRAYING OR ATOMISING IN GENERAL; APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
    • B05B—SPRAYING APPARATUS; ATOMISING APPARATUS; NOZZLES
    • B05B9/00—Spraying apparatus for discharge of liquids or other fluent material, without essentially mixing with gas or vapour
    • B05B9/03—Spraying apparatus for discharge of liquids or other fluent material, without essentially mixing with gas or vapour characterised by means for supplying liquid or other fluent material
    • B05B9/04—Spraying apparatus for discharge of liquids or other fluent material, without essentially mixing with gas or vapour characterised by means for supplying liquid or other fluent material with pressurised or compressible container; with pump
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
    • F16K—VALVES; TAPS; COCKS; ACTUATING-FLOATS; DEVICES FOR VENTING OR AERATING
    • F16K31/00—Actuating devices; Operating means; Releasing devices
    • F16K31/02—Actuating devices; Operating means; Releasing devices electric; magnetic
    • F16K31/06—Actuating devices; Operating means; Releasing devices electric; magnetic using a magnet, e.g. diaphragm valves, cutting off by means of a liquid

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  • Engineering & Computer Science (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a process for producing a high quality meat by removing ginseng, red ginseng and plum extract from a meat product in a short period of time without impairing the meat quality, improving meat quality with a soft texture and rigorous aftertaste, and eliminating the peculiar smell of meat The present invention relates to a meat quality improvement apparatus and an improvement method of a livestock product.

Description

TECHNICAL FIELD The present invention relates to an apparatus for improving meat quality of a livestock product,

The present invention relates to an apparatus and method for improving meat quality of livestock products such as pigs and cattle (hereinafter referred to as livestock products), and more particularly, to a method and apparatus for improving meat quality of livestock products The present invention relates to a meat quality improving apparatus and an improvement method of a livestock meat product which can improve meat quality with posture rigid meat quality with a soft texture and remove the peculiar smell of meat to produce high quality meat.

In general, pork and beef is a major protein source for the human body and is enjoyed by all ages, even though there is a report by the medical community that excessive intake of obesity, hypertension and arteriosclerosis are increasing.

However, the livestock products tend to be tired after the slaughtering, and in particular, they have a peculiar smell in the meat, and often feel uncomfortable when consuming pork or beef.

In particular, there is a marked difference due to differences in gender of livestock products such as pigs or male pigs or female rats. In the case of pigs and bulls, the smell is relatively peculiar and the meat quality is not smooth due to the tendon- Pigs and cows are mainly supplied as meat.

These problems can be improved to some extent by the improvement of the feed when breeding livestock, but the feed cost is increased, and there is a limit to suppressing the inherent odor due to the difference of the hormone depending on sex.

In order to solve the above-mentioned problems, the public utility model 20-2013-0001937 proposes a pork beef containing the medicinal plant extract and a manufacturing method thereof.

The above-mentioned public utility model 20-2013-0001937 relates to a pork meat, a pork meat and a manufacturing method thereof containing a medicinal plant extract, wherein a medicinal plant extract useful for human beef or pork is added to the main ingredient, and after aging for 48 hours, Meat, etc.) Pork (pork ribs, ribs, paws, pork, etc.) Normal cholesterol lower than normal meat, relatively soft meat quality, eliminating the peculiar smell of meat, thus containing medicinal plant extracts, It can supply good ingredients for growth and development of the brain to youths and is also characterized in that it provides aging prevention for adults and elderly people, and prevention and treatment of various diseases.

However, since the public utility model described above requires aging for 48 hours by adding a medicinal plant extract to meat, it takes a lot of time, and since the addition of the medicinal plant extract does not maintain the meat flavor of the original meat, There is a disadvantage that the quality of the meat is not maintained uniformly, for example, the meat is overcooked, and there is a fear that the meat may be changed during the distribution process.

The present invention is intended to improve the meat quality of livestock meat and to improve the peculiar smell of meat in a short time. It penetrates the meat quality of ginseng, red ginseng and plum extract without damaging the meat quality of the meat, And improving meat quality by eliminating the peculiar smell of meat quality, and an improvement method of meat quality of an animal product.

Another object of the present invention is to provide high quality livestock meat by improving the meat quality of various livestock products by selectively infiltrating ginseng, red ginseng, plum extract, etc. according to meat quality unlike the conventional slaughtered meat.

The livestock meat quality improving apparatus of the present invention comprises

A pressure chamber in which a lid capable of being opened and closed is connected to a discharge pipe having a syringe valve and a pressure valve that opens the pipeline in response to an overpressure to regulate the internal pressure and a meat shelf is installed therein;

A nozzle for spraying the extract solution supplied from the extract tank containing the medicinal plant extract on the meat shelf;

A vacuum tank connected to the pressure chamber to maintain the interior of the chamber in a vacuum state;

And an air tank connected to the pressure chamber to maintain the pressure in the pressure chamber at atmospheric pressure.

The pressure chamber is connected to a discharge pipe with a solenoid valve, so that the pressure in the pressure chamber can be adjusted at once through the solenoid valve.

The above-described nozzle sprays the extract liquid delivered from the pump provided in the extractant tank on the meat shelf, and allows the dropped extract to flow into the extractant tank.

The extractant tank, the vacuum tank, and the air tank are each provided with a solenoid valve in a piping line connected to the pressure chamber, thereby opening and closing the pipeline.

A method for improving meat quality of an animal product according to the present invention comprises:

In the first step, the meat to improve the meat quality is opened in a lid of the pressure chamber, placed on a meat shelf, and the lid is closed to seal it.

In the second step, the vacuum tank is operated to maintain the inside of the pressure chamber in a vacuum for 2 to 5 minutes.

In the third step, the operation of the vacuum tank is stopped, and the pressure in the pressure chamber is maintained in the range of 3 to 4 kg / g / cm 2 through the air tank for 1 to 2 minutes.

In the fourth step, the pump of the extract tank is operated, and the extract is sprinkled for 10 minutes through the sprinkling nozzle and sprinkled on the meat shelf.

In the fifth step, the spraying of the extract is stopped and the solenoid valve of the discharge pipe is opened to temporarily remove the pressure in the pressure chamber.

In the sixth step, the processes of the second to fifth steps are repeatedly performed 9 to 10 times. Then, the solenoid valve attached to the discharge pipe is opened to completely erase the pressure in the pressure chamber, then the lid is opened, do.

In the present invention, the meat to be improved is rapidly inflated in the tissue due to a sudden pressure change of the pressure chamber, so that the extract is permeated into the meat and naturally the tissue can be smoothly and smoothly improved and the peculiar smell of the meat There is an effect that can be removed.

In addition, the present invention can be applied to improvement of meat quality and removal of odor of pork, beef meat, and other meat, and the extract can be variously changed according to consumer's taste.

The present invention improves the meat quality of meat, thereby providing high value-added meat and enhancing the commercial quality.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a cross-sectional view illustrating an apparatus for improving meat quality of an animal product of the present invention.
2 is a process diagram sequentially illustrating a meat quality improvement method of an animal product according to the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, preferred embodiments of a meat quality improving apparatus for livestock products according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a cross-sectional view illustrating an apparatus for improving meat quality of an animal product according to the present invention. FIG. 1 is a cross-sectional view illustrating an apparatus for improving meat quality of an animal product according to the present invention. The apparatus for improving meat quality of an animal product of the present invention includes a pressure chamber 100a, an extractant tank 400, 300 and an air tank 200.

The pressure chamber 100a has a lid 102 attached to the pressure chamber 100a so as to be openable and closable. When the pressure in the pressure chamber 100a is excessive, a pressure A valve (not shown in the drawing) is attached, and a discharge pipe 101 having a solenoid valve for discharging the pressure in the pressure chamber 100a at a time is provided.

In the pressure chamber 100a, a meat shelf 105 on which meat can be placed is provided.

The meat shelf (105) is in the form of a mesh.

When the lid 102 is closed, the pressure chamber 100a can be kept in a closed state.

The extractant tank 400 is provided with a pump 401 containing an extractant and transferring the extractant.

The pump 401 of the extractant tank 400 pumps the liquid extract to extract the extract on the meat shelf 105 through the nozzle 103 installed on the meat shelf 105 of the pressure chamber 100a And the extract liquid sprinkled through the nozzle 103 flows back into the extract tank 400 through a pipe (not shown) provided at the bottom of the pressure chamber and sprinkled through the pump as described above.

The vacuum tank 300 is connected to the pressure chamber 100a to maintain the inside of the pressure chamber 100a in a vacuum state and is connected to the pressure chamber 100a through a pipe When the solenoid valve 201 is attached and the inside of the pressure chamber 100a is in a constant vacuum state by the operation of the vacuum tank 300 having the vacuum pump, the solenoid valve 301 is closed, State can be maintained.

The air tank 200 is an air tank 200 connected to the pressure chamber 100a and having an air pump (not shown) for maintaining the pressure in the pressure chamber 100a at atmospheric pressure. A solenoid valve 202 and a pressure gauge 201 are attached to a pipe which is not shown but has an air pump and which connects the pressure chamber 100a and the air tank 200. [

In FIG. 1, reference numeral 106 denotes a drain pipe having a solenoid valve for discharging extract (extract) collected in the bottom of the pressure chamber or meat released from the meat. Reference numeral 403 denotes a solenoid valve for opening and closing the channel of the extract introduced into the extract tank. Is a solenoid valve that opens and closes the pipeline of piping (not shown) to which the extract is transferred.

A method for improving the meat quality of meat using the above-described animal meat meat quality improving apparatus configured as described above will be described with reference to FIG. 2 attached hereto.

Referring to FIG. 2, FIG. 2 is a process diagram sequentially illustrating a method of improving meat quality of an animal product according to the present invention.

1, the lid 102 of the pressure chamber 100a is opened and the meat 102 to be improved in meat quality is placed on the meat shelf 105 and the lid 102 is closed, 100a.

In the second step (b), the vacuum tank 300 is operated to maintain the internal pressure of the pressure chamber 100a in a vacuum for 2 to 5 minutes.

In the third step (c), the operation of the vacuum tank 300 is stopped, and the pressure in the pressure chamber 100a is maintained in the range of 3 to 4 kg / cm 2 by operating the air tank 200 for 1 to 2 minutes .

In a fourth step (d), the pump of the extract tank is operated and the extract is sprinkled over the meat shelf 105 for 10 minutes through the sprinkling nozzle 103.

In the fifth step (e), as shown in FIG. 1, the spraying of the extract is stopped and the channel of the discharge pipe 101 is opened through the solenoid valve to temporarily erase the pressure in the pressure chamber 100a.

In the sixth step (f), the steps of the second step (b) to the fifth step (e) are repeatedly performed 9 to 10 times. Then, the solenoid valve attached to the discharge pipe is opened to pressurize the pressure chamber 100a The lid 102 is opened and the meat is taken out and packed.

The above-mentioned extract may be any one of ginseng, red ginseng and plum, or mixed ginseng. In addition to the above-mentioned extract, any of the extracts which can be edible may be used.

The maintaining of the vacuum state for 2 to 5 minutes in the second step (b) is for inflating the tissue of the meat placed in the pressure chamber 100a, and is performed in an air tank (not shown) equipped with the air pump of the third step The pressure of the pressure chamber 100a is maintained in the range of 3 to 4 kg / cm 2 through the nozzle 103 so that the extract can be easily penetrated into the meat by the pressure. In the fourth step (d) To be infiltrated by the water.

Then, in the fifth step (e), the solenoid valve of the discharge pipe 101 is opened to temporarily remove the pressure in the pressure chamber 100a, so that the surface area of the compressed meat is instantaneously expanded, thereby smoothly improving the meat quality.

 As described above, in the sixth step (f), when the steps of the second step (b) to the step (e) are repeated 9 to 10 times, the meat has the effect of penetration of the extract and the contraction And repeatedly performing the expansion action, the texture of the meat is smoothly improved.

Therefore, the peculiar smell of the meat can be removed by the penetration of the extract, and the meat quality by the post stiffness can be softened and softened.

INDUSTRIAL APPLICABILITY The present invention not only improves meat quality in a short period of time but also can remove the peculiar smell of meat, thereby increasing the value of meat and providing high quality meat.

On the other hand, the technical content of the present invention can be applied to a fishery product, fruit, or other edible object.

The meat quality improving device and the improvement method of meat according to the present invention have been described by way of example only in order to facilitate understanding of the present invention and those skilled in the art will appreciate that various modifications, It is to be understood in advance that such an application or modification is included in the scope of the claims defined in the following claims and the true meaning of the technical idea intended by the present inventor.

100: meat meat quality improving apparatus 100a: pressure chamber
101: exhaust pipe 102: lid
103: Nozzle 105: Meat shelf
106: drain piping. 200: air tank
201: Pressure gauge 202: Solenoid valve
300: Vacuum tank 301: Solenoid valve
400: Extractant tank 401: Pump
402, 403: solenoid valve

Claims (3)

A pressure chamber in which a lid capable of being opened and closed is connected to a discharge pipe having a syringe valve and a pressure valve that opens the pipeline in response to an overpressure to regulate the internal pressure and a meat shelf is installed therein;
A nozzle for spraying the extract solution supplied from the extract tank containing the medicinal plant extract mixed with any one of ginseng or red ginseng or plum extract on the meat shelf;
A vacuum tank connected to the pressure chamber to maintain the interior of the chamber in a vacuum state;
And an air tank connected to the pressure chamber to maintain the pressure in the pressure chamber at atmospheric pressure.
A) a first step (a) of opening the lid of the pressure chamber and placing the lid on the meat rack and closing the lid to improve meat quality;
A second step (b) of operating the vacuum tank to maintain the interior of the pressure chamber in a vacuum for 2 to 5 minutes;
A third step (c) of stopping the operation of the vacuum tank and keeping the pressure in the pressure chamber within the range of 3 to 4 kg / g / cm 2 through the air tank for 1 to 2 minutes;
A fourth step (d) of operating the pump of the extract tank and sprinkling any one or mixed extract of ginseng or red ginseng or plum extract on a meat shelf for 10 minutes through a sprinkling nozzle;
A fifth step (e) of suspending spraying of the extract and opening the solenoid valve of the discharge pipe to temporarily remove the pressure in the pressure chamber;
After the steps of the second to fifth steps are repeated 9 to 10 times, the solenoid valve attached to the discharge pipe is opened to completely erase the pressure in the pressure chamber, and then the lid is opened and the meat is taken out and packed. f). < / RTI >
Wherein the method is applicable to a fishery product, fruit, and other edible object.
KR1020160033153A 2016-03-21 2016-03-21 Beef and pork containing medicinal plant extracts on the method of manufacture KR20170109706A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101943632B1 (en) * 2018-06-28 2019-01-29 임상중 The method to improve meat of livestock products
KR20200126147A (en) * 2019-04-29 2020-11-06 손희영 Device for aging pork in low temperature
KR102611075B1 (en) * 2022-11-30 2023-12-08 주식회사 루트랩 functional nutriends injecting device and method thereof for meat, fish, fish and shellfish

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101943632B1 (en) * 2018-06-28 2019-01-29 임상중 The method to improve meat of livestock products
KR20200126147A (en) * 2019-04-29 2020-11-06 손희영 Device for aging pork in low temperature
KR102611075B1 (en) * 2022-11-30 2023-12-08 주식회사 루트랩 functional nutriends injecting device and method thereof for meat, fish, fish and shellfish

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