KR20200020396A - Making method of frozen seasoned pork belly - Google Patents

Abstract

The present invention relates to a method for manufacturing frozen marinated grilled thin port belly, which implements to manufacture a well-marinated frozen marinated grilled thin port belly. The method comprises the steps of: cutting port belly to a predetermined thickness; boiling 20-25 L of water, putting oriental medicine materials into the same, boiling the same for 10-17 minutes over high heat and cooking the same for 17-33 minutes over medium heat to manufacture sauce; injecting the manufactured sauce to the inside of the prepared pork belly; aging the same for 48-72 hours at 1-5°C to make the sauce injected inside the pork belly marinated in the pork belly; freezing the aged pork belly at -12 to -24°C; and slicing the frozen aged pork belly by 1-3.2 mm at a speed of 164-187 slice/min.

Description

Frozen seasoning planer pork belly production method {MAKING METHOD OF FROZEN SEASONED PORK BELLY}

The present invention relates to a frozen seasoning planer pork belly manufacturing method, and more particularly to a frozen seasoning planer pork belly manufacturing method embodied to be able to produce a frozen seasoning planer pork belly that is well-seasoned evenly seasoned.

In general, various meats, including frozen meat, are cut to a certain thickness and size according to their use.

For example, it is cut into a knitting state of constant thickness, such as pork belly, or is in a cube form or a roll form (also called a 'planner' pork belly), and is cut into various shapes and sizes depending on its use.

Such meat is usually made through a cutting device called a meat cutter each having a cutting structure adapted to a cutting application.

However, failure to achieve optimal cutting conditions often results in consumers not being able to provide the desired cutting quality, which can be a factor in degrading product quality.

In particular, in the case of frozen meat cut in a roll method, it can be said more so.

Frozen meat that is cut by the roll method is very popular for planing pork belly, shabu-shabu, and seasoning, but if the cutting conditions are not matched, the cut shape will not survive and become distorted. It has the disadvantage of low value.

Korea Patent Registration No. 10-1425877 Korean Patent Publication No. 10-2018-0009986

One aspect of the present invention provides a frozen seasoning planer pork belly manufacturing method embodied to produce a frozen seasoning planner pork belly that is well seasoned evenly.

The technical problem of the present invention is not limited to the technical problem mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the following description.

Frozen seasoning planer pork belly production method according to an embodiment of the present invention, the step of preparing to cut the pork belly to a predetermined thickness; After boiling 20 L to 25 L of water, the Chinese medicine ingredients are added and boiled for 10 minutes to 17 minutes on a high heat, followed by boiling water for 17 minutes to 33 minutes on medium heat to prepare a sauce; Injecting the prepared sauce into the prepared pork belly; Aged for 48 hours to 72 hours at a temperature of 1 ℃ to 5 ℃ so that the source introduced into the pork belly is soaked in pork belly; Freezing the matured pork belly to a temperature of -12 ° C to -24 ° C; And slicing the frozen aged pork belly frozen at a rate of 164 to 187 (slice / min) to a thickness of 1 mm to 3.2 mm.

In one embodiment, the herbal ingredients, jujube 224g to 245g, licorice 56g to 67g, wolfberry 32g to 49g, Angelica 32g to 47g, Tofu skin 34g to 48g, yellow g 38g to 43g, Astragalus 33g to 47g, Ogapi 34g to 48g , Cinnamon 33g to 47g, laurel 32g to 48g, whole garlic 192g to 218g, whole pepper 92g to 118g, onion 451g to 558g and pear 452g to 558g.

In one embodiment, the step of loading, containing the prepared source in a syringe; Inserting a needle of a syringe containing a sauce into a pork belly; And introducing a source contained in the syringe into the pork belly while gradually separating the syringe needle from the pork belly.

In one embodiment, the frozen seasoned planer pork belly manufacturing method according to an embodiment of the present invention may further comprise the step of placing the sliced frozen pork belly in a frozen livestock packaging.

In one embodiment, the frozen livestock packaging container, containing the frozen livestock products in the inner space, using the pressure change in accordance with the expansion of the volume of the inner container space for injecting the water generated by the thawing of the livestock to the inner space; And a sliding part from one side of the container part to cover the upper part of the container part to seal the inner space, and the edge part is folded in a plurality of layers, and the folded part is unfolded as the container part is lifted upward in a plurality of steps in the sealed state. It may include a cover portion to extend the volume of the container portion in multiple stages.

In one embodiment, the container portion, the container body for storing the frozen livestock products in the interior space; A sliding protrusion protruding outwardly in front and rear ends of the container body and sliding along a sliding groove formed by folding the front and rear ends of the cover part; It extends to a predetermined height in the upper direction from the bottom surface of the inner space to divide the inner space of the container body to form a wall, and pulls up the water generated by the defrost of livestock products in the upper direction to the upper container body A spray partition for spraying into an inner space of the; A first through hole penetrating from a bottom surface of an inner space of the container body to an upper portion of the spraying partition so as to guide water generated due to thawing of the livestock to an upper portion of the spraying partition; A second through hole penetrating from one lower side of the container body to the first through hole; And a sealing part inserted into an inlet portion of the second through hole to seal the second through hole, and moving in a direction from the inlet portion of the second through hole toward the first through hole according to a pressure change of the container body. The first through hole may include a first through part formed in a direction perpendicular to a lower side from an inlet part; A second through part extending in an upward direction at a predetermined angle from a lower side of the vertical hole part; And a third through portion extending from an upper side of the second through portion to an upper portion of the injection partition, wherein the second through hole meets the first through portion and the second through portion from a lower side of the container body. A first rod formed through the portion, and the sealing portion has a thickness of a diameter of an inlet portion of the second through hole; A second rod formed to a thickness smaller than the thickness of the first rod and inserted into the first rod, and sliding out from one side of the first rod in an inward direction; And a third rod formed to a thickness smaller than the thickness of the second rod and inserted into the second rod, and sliding out from one side of the second rod in an inward direction. The second through hole includes: A first sliding part formed at an inlet portion of the through hole and formed to a diameter corresponding to the thickness of the first rod to induce sliding of the first rod; A second sliding part extending from an inner side of the first sliding part and formed to a diameter corresponding to a thickness of the second rod to induce sliding of the second rod; And a third sliding part extending from an inner side of the second sliding part and formed to a diameter corresponding to the thickness of the third rod to induce sliding of the third rod.

According to one aspect of the present invention, to remove the peculiar odor generated when cooking meat, to maintain the meat juicy, to improve the light taste of the meat as well as to improve the health of consumers through the herbal medicine ingredients, pork belly It can provide the effect of differentiation by the high grade.

In addition, the cutting quality and value of the cut pieces cut into rolls can be significantly increased, and the cut pieces can be cut in a rolled state.

1 is a flow chart illustrating a frozen seasoning planer pork belly manufacturing method according to an embodiment of the present invention.
FIG. 2 is a flow chart illustrating the step of putting in FIG. 1.
Figure 3 is a flow chart illustrating a frozen seasoning planer pork belly manufacturing method according to another embodiment of the present invention.
It is a figure explaining a frozen animal product packaging container.
FIG. 5 is a view for explaining a cover part of FIG. 4.
FIG. 6 is a view for explaining the expansion of a space by the cover part of FIG. 4.
It is a figure explaining the container part of FIG.
FIG. 8 is a view for explaining the sealing part of FIG. 7.
FIG. 9 is a view for explaining a second through hole of FIG. 7.

DETAILED DESCRIPTION OF THE INVENTION The following detailed description of the invention refers to the accompanying drawings that show, by way of illustration, specific embodiments in which the invention may be practiced. These embodiments are described in sufficient detail to enable those skilled in the art to practice the invention. It is to be understood that the various embodiments of the invention are different but need not be mutually exclusive. For example, certain shapes, structures, and characteristics described herein may be embodied in other embodiments without departing from the spirit and scope of the invention in connection with one embodiment. In addition, it is to be understood that the location or arrangement of individual components within each disclosed embodiment may be changed without departing from the spirit and scope of the invention. The following detailed description, therefore, is not to be taken in a limiting sense, and the scope of the present invention is defined only by the appended claims, along with the full scope of equivalents to which such claims are entitled. Like reference numerals in the drawings refer to the same or similar functions throughout the several aspects.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the drawings.

1 is a flow chart illustrating a frozen seasoning planer pork belly manufacturing method according to an embodiment of the present invention.

Referring to Figure 1, frozen seasoning planer pork belly manufacturing method according to an embodiment of the present invention, first, prepare the cut pork belly to a predetermined thickness (for example, 2cm to 10cm, etc.) (S110).

When the pork belly is prepared in the above-described step S110, after boiling 20 l to 25 l of water, the herbal ingredients are put and boiled for 10 minutes to 17 minutes on a high heat, and then a hot water is cooked for 17 minutes to 33 minutes on a medium fire to prepare a sauce (S120).

In one embodiment, the herbal ingredients, jujube 224g to 245g, licorice 56g to 67g, wolfberry 32g to 49g, Angelica 32g to 47g, Tofu skin 34g to 48g, yellow gold 38g to 43g, Astragalus 33g to 47g, Ogapi 34g to 48g, Herbal medicine with sweet, spicy, warm, plain properties, comprising at least one of 33g to 47g cinnamon, 32g to 48g laurel, 192g to 218g whole garlic, 92g to 118g whole pepper, 92g to 118g whole onion, 451g to 558g onion and 452g to 558g pear. Herbal sauce can be prepared using natural ingredients.

When explaining the efficacy described in the herbal medicine for the nine herbal medicines added to the embodiment of the present invention is as follows.

Licorice is a perennial herb of legumes. Licorice is used as an oral or external medicine to alleviate various pain and urgency as well as to increase efficacy while harmonizing with all herbs in oriental medicine. It has the same weakness as poisoning.

For example, licorice has the effect of protecting the liver and smoothing the liver and regulating fatigue, and taking licorice reduces the burden on the liver by its detoxification.

Triterpene-based saponins and glycyrrhizin are contained in the roots and roots of plants and have all detoxification effects on bacterial toxins as well as drug addiction, food poisoning, and metabolism in the body. And thyroid sebum hormone amount.

Licorice has anti-inflammatory and anti-allergic reactions, antagonistic action against acetylcholine, and has the effect of enhancing the cardiac action of adrenaline.

Lycium chinense Miller is a fruit of the deciduous shrub belonging to the Solanaceae and is a poisonous and closed nourishment tonic. There is a nervous breakdown (神經 衰弱), pulmonary tuberculosis, diabetes is effective.

Long-term intake strengthens muscles and bones, lightens the body, resists cold and heat, strengthens the stamina, benefits the large intestine, and strengthens the lack of regularity.氣 不足) brightens the eyes, clears the mind (明目 安神) and prevents aging.

Jujube is a representative medicinal herb that conveys good energy. It has no toxicity and goes well with it.

This jujube is mainly used as a diuretic, tonic, emollient, and improves blood circulation and respiratory diseases.

There are major ingredients in Degguin, Decursin, Decursinol, Nodakenin, α-pinene, Limonene, β-Eudesmol, Elemol, etc. The effects of these ingredients are uterine function control, soothing, analgesic, diuresis, vitamin E deficiency treatment, antibacterial action, It has a pharmacological action, such as Saha effect, is used a lot as a herbal medicine.

In addition, Angelica (방향) contains aromatic essential oils, sugar, vitamin E, etc., and controls menstruation, eliminates dysmenorrhea and is effective for anemia.

In addition, when used in chronic purulent purpura improve circulation and increase the body's resistance, when used in constipation, bowel movements become easier.

Peeled bark is the bark of the cedar, which has the scientific name Eucommia ulmiedes Oliv, reaches 20m in height, and the small branches are slippery and glossy, and the bark, branches and leaves are all covered with vein. At the edge there is a tooth.

The flowering period is from April to May, the fruiting season is from September, and it is native to China and is cultivated everywhere.

Peel, which is the bark of the cedar tree, is removed from the bark of 12 to 15 years from April to the middle of May to remove the hides, and dried in a well-ventilated place by drying in the sun.

It tastes sweet and slightly sour, warm in nature, and has a blood pressure lowering effect, diuretic and blood pressure lowering effects, interpolation, bowie effect, and high blood pressure and residual urine effect.

Hwangjeong (Glygonomic name; Polygonatum falcatum A. Gray) is a dried perennial herbaceous root of Qinhuangzheng, also known as the Suninyeo (량 人 餘糧), has no poison and sweetness. As a nourishing tonic, it comforts the five intestines, removes wind and moisture, lightens the body, fills up the regular and bone marrow, prevents aging,七 傷 protects the stomach, benefits the spleen and stomach, strengthens the heart and lungs, strengthens the musculature, tolerates cold and heat, and protects the weakness. It is a healthy herb that is called medicinal herbs.

Astragalus membranaceus (Fisch) Bunge. Is a perennial herbaceous plant belonging to the head family, main roots deep, long, stick-shaped, and slightly woody.

Stems are upright, branched a lot at the top, smooth, glossy or covered with a little hair.

The main components of Astragalus are polysaccharides and saponins, as well as sucrose, beta-sitosterol, calicosin, formonetin and beta-amino. Butyric acid (β-aminobutyric acid) and the like.

In addition, the physiological activity of Astragalus has been reported to enhance cellular and humoral immunity, antioxidant, anti-aging, anti-inflammatory, tonic, diuretic, blood pressure lowering.

Hwanggi is a medicine that protects the human body from a long time ago. In oriental medicine, Huanggi Gunjungtang, Shunjeondaebotang, Hwang Machinery Geomultang, and Banggi Hwanggitang ( Many herbal prescriptions, such as 防 己 黃耆 湯), have been used as an herbal medicine after ginseng as a medicine, and the stability to the human body has already been confirmed.

Ogapi is used as a medicinal herb in oriental medicine, has a spicy, bitter, warm nature, and is known to act on the liver, nerves, and nerves to get rid of customs and nourish the essence.

In addition, it was used to show the auropathy (sickness caused by the weakness of the five intestines) and the seven statues (seven symptoms of the weakness of a man) and to use the legs poorly. It is known to protect the body, to improve energy, to clear the mind, to increase the willpower, to prevent the body from becoming light and old, and to cure the bad blood inside the body cleanly and cleanly. It is known to cure various symptoms such as yin and yang.

Cinnamomum cassia bark is a bark of the evergreen tree of Camphoraceae, which grows in southern China and Vietnam.

Cinnamon is the bark of an arbor tree, branch is its branch, and broiler is the thick bark, and gyesim means the dried bark of an old tree. Cinnamon contains 1 ~ 3.4% of essential oils (75-90% cinnamon aldehyde, cinnamic aldehyde, etc.), 2-3% tannins, mucus and carbohydrates.

Cinnamon has been used for various purposes, including antiperspirants, antipyretics, and analgesics, as well as perfumes for food products.

In addition, it is known that there is an antiseptic effect of promoting intestinal peristalsis and inhibiting abnormal fermentation of the intestine, but the specific mechanism is not known.

The source prepared in step S120 described above is introduced into the inside of the pork belly prepared in step S110 (S130).

In step S130 described above it is aged for 48 hours to 72 hours at 1 ℃ to 5 ℃ temperature soaked into the pork belly is added to the inside of the pork belly (S140).

Hereinafter, look at the difference between the pork belly aged after the addition of the sauce according to the present invention and the pork belly sold on the market.

Example 1

After boiling 20 l to 25 l of water, jujube 224g to 245g, licorice 56g to 67g, wolfberry 32g to 49g, Angelica 32g to 47g, Tofu skin 34g to 48g, yellow sugar 38g to 43g, Astragalus 33g to 47g, Ogapi 34g to 48g, Cinnamon Chinese medicine ingredients containing at least one of 33g to 47g, laurel 32g to 48g, whole garlic 192g to 218g, whole black pepper 92g to 118g, onion 451g to 558g and pear 452g to 558g, and boiled for 10 minutes to 17 minutes on a high heat Sauce pork prepared by boiling water for 17 minutes to 33 minutes in a pork belly, and then aged pork for 48 hours to 72 hours at 1 ℃ to 5 ℃ temperature.

Comparative Example 1

For 1000 ㏄ of water, add 43g of Baekjak, 16g of Sookjihwang, 12g of Astragalus, 17g of Cheongung, 11g of Cinnamon, 17g of Licorice, 4g of Ginger and 7 Jujube, and decoction for a certain time at medium heat until the Herbal Medicine reaches 300 Prepared, and then sprinkle the prepared Chinese medicine evenly on the prepared pork belly and then prepared by refrigeration aged at 2 ℃ ~ 6 ℃ for 48 hours to 72 hours.

Comparative Example 2

Pork belly on the market.

The pork belly prepared by the manufacturing method of Example 1, the pork belly prepared by the manufacturing method of Comparative Example 1, and the pork belly of Comparative Example 2 were each cut to the same thickness, and then roasted with the same firepower on the same grill plate. Twenty people sampled the meat and evaluated the tenderness of the meat, the smell of pork, and the taste.The results were summarized in Table 1 by ◎: Excellent, ○: Good or Yes, △: Normal, Х: None. Indicated.

As can be seen in Table 1, Example 1 showed superior in softness and taste of meat as compared to Comparative Example 1 and Comparative Example 2, it was found that there is no peculiar smell of pork.

In particular, Comparative Example 1 prepared by sprinkling Chinese herbal medicine on pork belly was better than Comparative Example 2 in removing the tenderness of meat and the peculiar smell of pork, but the taste was not significantly different.

In other words, Example 1 according to the present invention by refrigeration aged pork belly in a herbal sauce prepared by boiling and mixing a mixture of nine herbs and natural ingredients in a certain ratio is a comparative example of sprinkling and refrigerated by sprinkling the decoction of Chinese herbal medicine on pork belly Compared with 1, it was found to be excellent in the evaluation of the tenderness of meat and the smell removal and taste peculiar to pork.

As described above, the present invention produces herbal sauce using herbal medicines and natural materials of licorice, goji berry, jujube, donkey, two chopped skin, yellow cherries, organic cucumber and cinnamon, and is produced when meat is cooked by immersing pork belly in oriental sauce. It removes the peculiar odor, maintains the meat's juicy, improves the light taste of the meat, and improves the health of consumers through Chinese herbal ingredients, and makes it possible to differentiate it with the upscale of pork belly.

The pork belly aged in step S140 described above is frozen at a temperature of -12 ° C to -24 ° C (S150).

When the pork belly is frozen according to the above-described step S150, the aged pork belly frozen at a speed of 164 to 187 (slice / min) is sliced to a thickness of 1 mm to 3.2 mm (S160).

Frozen seasoned planer pork belly manufacturing method having the steps as described above, remove the peculiar smell generated when cooking meat, maintain the meat juicy, further enhance the light taste of the meat as well as the health of consumers through the herbal ingredients Can be differentiated by the higher grade of pork belly.

In addition, the cutting quality and value of the cut pieces cut into rolls can be significantly increased, and the cut pieces can be cut in a rolled state.

FIG. 2 is a flow chart illustrating the step of putting in FIG. 1.

Referring to Figure 2, the step (S130) of putting, in the syringe corresponding to the amount of pork belly to be prepared to the source prepared in step S120 described above (S131).

In step S131, the needle of the syringe containing the source is inserted into the pork belly (S132).

In step S132, the syringe needle inserted into the pork belly is gradually removed from the pork belly, and the sauce contained in the syringe is introduced into the pork belly (S133).

That is, in the present invention, a syringe as described above is used to insert the prepared source evenly into the inside of the pork belly. After inserting the injection needle into the pork belly, the source contained in the syringe is injected while removing the needle little by little from the pork belly. Use the method.

Accordingly, the step (S130) having the step as described above, it is possible to efficiently input the prepared source up to the inside of the pork belly without going through the process of chopped pork belly or soaked in a sauce.

Figure 3 is a flow chart illustrating a frozen seasoning planer pork belly manufacturing method according to another embodiment of the present invention.

Referring to FIG. 3, the frozen seasoning planer pork belly manufacturing method according to another embodiment of the present invention further includes the step of placing the frozen pork belly sliced by the above-described step S160 in the frozen livestock product packaging container 10.

Referring to FIG. 4, the frozen livestock product packaging container 10 may include a container part 100 and a cover part 200.

The container part 100 holds the frozen pork belly in the internal space, sprays water generated by thawing of the frozen pork belly into the internal space by using a pressure change according to the volume expansion of the internal space, and covers the upper part with the cover part 200. ) Cover and seal.

The pressure change of the inner space of the container part 100 according to the present invention is due to the shape change of the cover part 200, which will be described later with reference to FIG. 6.

In the present invention, livestock products are livestock products. It includes livestock products and raw materials of industry, and generally includes frozen foods such as frozen pork belly, frozen beef, frozen dumplings, and frozen pizzas, as well as simple foods used for meals or meals (e.g. milk, cheese). Or butter).

In one embodiment, the container portion 100 is preferably formed with a flat bottom so that it can be placed on a flat support plate, such as an external dining table without shaking.

The cover part 200 is slid from one side of the container part 100 after the sliding protrusion 120 (see FIG. 7) of the container part 100 is inserted into the sliding groove 210 (see FIG. 5). By covering the upper portion of the 100 to seal the interior space, the edge portion is folded in a plurality of layers (see Fig. 5), as the container portion 100 is lifted upward in a number of stages in the sealed state (Fig. 6) Reference) As the folded part is unfolded, the volume of the container part 100 is expanded in multiple stages.

FIG. 5 is a diagram illustrating the cover part 200 of FIG. 4, and the cover part 200 includes a sliding groove 210 and an expansion wrinkle 220.

The sliding groove 210 is formed by folding the front and rear ends of the cover part 200 in the inward direction, and induces sliding by inserting the sliding protrusions 120 formed at the front and rear ends of the cover part 200.

The expansion wrinkle 220 is formed to fold a plurality of edges of the cover portion 200, the inner portion of the container portion 100 as the inner portion of the sealed container portion 100 is expanded while the folded portion is expanded The pressure in the space can be lowered.

In one embodiment, the expansion wrinkle 220 may be formed in various ways to the number of times or the degree of folding corresponding to the degree of spatial expansion.

For example, if you want to expand a lot of space can be folded about 5 to 10 times, if not much expansion of the space can be folded about 1 to 3 times.

Referring to Figure 6 describes the expansion of the space by the cover portion 200 of the present invention.

6 (a) is a state in which all the expansion wrinkles 220 are folded and before the expansion of the space is still made, Figure 6 (b) is a state in which the innermost folds of the expansion wrinkles 220 is unfolded 6 (a) is to expand the space, Figure 6 (c) is a state in which all of the folds of the expansion wrinkles 220 is unfolded is expanded than the case of Figure 6 (b).

In one embodiment, the cover portion 200 may form a handle (not shown in the drawings for convenience of description) on the top for the user to grip by hand when the user unfolds the expansion wrinkle (220).

The internal space of the container part 100 in the sealed state by the cover part 200 is low in the air pressure according to the expansion of the internal space of the container part 100 according to the expansion of the expansion wrinkle (220).

Due to the pressure of the inner space of the lower container portion 100, the water generated due to the thawing of the frozen pork belly contained in the first through-hole 140, which will be described later in Figure 7 or less pulls upward through the injection partition 130 After being raised, it is injected into the inner space of the container part 100 through the outlet of the third through part 143 formed at the upper part of the injection partition 130, which may be called the only outlet.

Refrigerated livestock product packaging container 10 according to an embodiment of the present invention having the configuration as described above, by applying a compression molding or adhesive using heat to the container portion 100 and the cover portion 200 is attached to each other container The internal space of the part 100 may be sealed.

Through this, as well as sealing the inner space of the present invention, it is possible to prevent the frozen pork belly contained in the inner space to meet the outside air to rot or dry, and to prevent the smell of the contents leak out in advance.

The frozen livestock product packaging container 10 having the configuration as described above can be immediately stored in advance or stored in agricultural products, livestock products or fisheries, etc. required for cryopreservation, and can be secured in a cover.

In addition, if frozen food is unintentionally thawed during distribution or storage at home, water is generated and dropped at the bottom of the container. Not only can it be prevented, but it can minimize the deterioration of texture due to the escape of moisture from frozen pork belly.

It is a figure explaining the container part of FIG.

Referring to FIG. 7, the container part 100 may include a container body 110, a sliding protrusion 120, an injection partition 130, a first through hole 140, a second through hole 150, and a sealing part ( 160).

The container body 110 holds frozen pork belly in the inner space, and each of the protrusions 120 is formed in the outward direction of the front end and the rear end, and the inner space is divided by the spray partition 130, and the bottom is lowered from the bottom surface. The first through hole 140 penetrates into the space, and the second through hole 150 penetrates from the lower one side to the first through hole 140.

The sliding protrusion 120 protrudes outwardly at the front and rear ends of the container body 110 and slides along the sliding groove 210 formed by folding the front and rear ends of the container part 100.

The injection partition 130 may have a predetermined height (for example, the height of the internal space of the container body 110, etc.) upward from the bottom surface of the internal space so as to divide the internal space of the container body 110. Extends to form a wall, and uses the first through hole 140 formed to penetrate the inner space and pulls water generated by thawing of the frozen pork belly upwards to the inner space of the container body 110 from the upper side. Spray.

The first through-hole 140, the upper portion of the spray partition 130 from the bottom surface of the inner space of the container body 110 to guide the water generated by the thawing of the frozen pork belly to the upper portion of the spray partition 130 It is formed through.

In one embodiment, the first through hole 140 includes a first through part 141, a second through part 142, and a third through part 143.

The first through portion 141 is formed in the lower right angle direction from the inlet portion of the bottom surface of the inner space of the main body 110, and the second through portion 142 extends from the lower side to the third through portion 143. do.

The second through part 142 extends from the lower side of the first through part 141 to the third through part 143 in an upward direction at a predetermined angle (for example, 10 ° to 30 °).

The third through part 143 extends from the upper side of the second through part 142 to the upper part of the injection partition 130.

In one embodiment, the first through hole 140 may form a backflow preventing cover (not shown in the drawings for convenience of description) in the inlet portion (that is, the spout portion of the first through portion 141).

The non-return cover is usually in a state of being partially rotated upward or downward to allow water to flow into the first through portion 141, and rotates when the pressure in the inner space of the container main body 110 decreases. The mouth portion of the through part 141 is covered to prevent water accumulated in the first through part 141 from flowing back into the inner space of the container body 110.

The second through hole 150 penetrates from one lower side of the container body 110 to the first through hole 140.

Here, the second through hole 150 is not formed in the horizontal direction up to the first through hole 140, but has a predetermined angle (eg, 10 ° to 10 °) from the inlet to the first through hole 140 in the downward direction. 30 ° or the like), to prevent water accumulated in the first through hole 140 from flowing backward.

In addition, the second through hole 150 may also include a backflow preventing cover (not shown in the drawings for convenience of description) formed at the inlet portion of the first through hole 140 at the inlet portion.

In one embodiment, the second through hole 150 may be formed through a portion where the first through part 141 and the second through part 142 meet from the lower side of the container body 110.

The sealing unit 160 is inserted into the inlet portion of the second through hole 150 to seal the second through hole 150, and according to the pressure change of the container body 110, the inlet of the second through hole 150. It moves in the direction of the first through hole 140 from the portion.

The container part 100 having the above-described configuration may form various numbers of the first through hole 140, the second through hole 150, and the sealing part 160 according to a user's needs.

That is, when defrosting is more likely to occur during distribution, a larger number (eg, 20 to 30, etc.) of the first through hole 140, the second through hole 150, and the sealing part 160 may be used. If the defrosting is less likely to occur during distribution, a smaller number (eg, 5 to 15, etc.) of the first through hole 140, the second through hole 150, and the sealing part ( 160).

FIG. 8 is a view for explaining the sealing part of FIG. 7.

Referring to FIG. 8, the sealing unit 160 includes a first rod 161, a second rod 162, and a third rod 163.

The first rod 161 is formed to have a thickness of the diameter of the inlet portion of the second through hole 150 (that is, the diameter of the first sliding portion 151 of FIG. 9), and the second rod 162 is formed inside. Insert it.

The second rod 162 is formed to have a thickness smaller than the thickness of the first rod 161 (that is, the second sliding part 152 of FIG. 9) and is inserted into the first rod 161. Sliding out from one side of the rod 161 inward direction (that is, moving while sliding along the space of the second sliding portion 152 to be described later), the third rod 163 is inserted into the inside.

The third rod 163 is formed to a thickness smaller than the thickness of the second rod 162 (that is, the diameter of the third sliding portion 153 of FIG. 9) and inserted into the second rod 162. It slides out from one side of the second rod 162 inwardly (that is, while sliding along the space of the third sliding part 153 described later).

When there is simply a pressure reduction of the inner space of the container part 100 and there is no flow of fluid from the outside or the inside, it is possible to generate a flow of water in the first through hole 140 or the second through hole 150. none.

In order to solve this problem, the sealing part 160 having the configuration as described above, as described above in FIG. 6, as the shape of the cover part 200 changes, the pressure of the internal space of the container part 100 decreases. The second rod 162 inserted inside the first rod 161 and the third rod 163 inserted inside the second rod 162 are sequentially sucked in the second through hole 150. Accordingly, the flow of air and water in the first through hole 140 as well as the second through hole 150 can be made.

FIG. 9 is a view for explaining a second through hole of FIG. 7.

Referring to FIG. 9, the second through hole 150 may include a first sliding part 151, a second sliding part 152, and a third sliding part 153.

The first sliding part 151 is formed at the inlet portion of the second through hole 150 and is formed to a diameter corresponding to the thickness of the first rod 161 to induce sliding of the first rod 161.

The second sliding part 152 extends from the inner end of the first sliding part 151 and is formed to a diameter corresponding to the thickness of the second rod 162 to induce sliding of the second rod 162. .

The third sliding portion 153 extends from the inner end of the second sliding portion 152 and is formed to a diameter corresponding to the thickness of the third rod 163 to induce sliding of the third rod 163. .

Although described above with reference to the embodiments, those skilled in the art can be variously modified and changed within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. I can understand.

10: frozen livestock product packaging container 100: container portion
110: container body 120: sliding projection
130: injection partition 140: first through hole
141: first through part 142: second through part
143: third through part 150: second through hole
151: first sliding part 152: second sliding part
153: third sliding part 160: sealing part
161: first load 162: second load
163: third rod 200: cover portion
210: sliding groove 220; Swelling wrinkles

Claims (6)

Preparing a cut pork belly to a predetermined thickness;
After boiling 20 L to 25 L of water, the Chinese medicine ingredients are added and boiled for 10 minutes to 17 minutes on a high heat, followed by boiling water for 17 minutes to 33 minutes on medium heat to prepare a sauce;
Injecting the prepared sauce into the prepared pork belly;
Aged for 48 hours to 72 hours at a temperature of 1 ℃ to 5 ℃ so that the source introduced into the pork belly is soaked in pork belly;
Freezing the matured pork belly to a temperature of -12 ° C to -24 ° C; And
A method of manufacturing frozen seasoning planer pork belly comprising the steps of slicing frozen aged pork belly frozen at a rate of 164 to 187 (slice / min) to a thickness of 1 mm to 3.2 mm.
The method of claim 1, wherein the herbal medicine,
Jujube 224g to 245g, licorice 56g to 67g, Goji berries 32g to 49g, Angelica 32g to 47g, Tofu skin 34g to 48g, Yellow g 38g to 43g, Astragalus 33g to 47g, Ogapi 34g to 48g, Cinnamon 33g to 47g, Laurel 32g to 48g , 192g to 218g whole garlic, 92g to 118g whole pepper, 451g to 558g onion and 452g to 558g pear, frozen seasoning planer pork belly production method.
The method of claim 2, wherein the step of injecting,
Containing the prepared sauce in a syringe;
Inserting a needle of a syringe containing a sauce into a pork belly; And
A method of making a frozen seasoning planer pork belly comprising the step of introducing a sauce contained in the syringe into pork belly while gradually separating the syringe needle from the pork belly.
The method of claim 1,
Further comprising the step of placing the sliced frozen pork belly in a frozen livestock packaging container, frozen seasoning planer pork belly manufacturing method.
The method of claim 4, wherein the frozen animal product packaging container,
Retaining the frozen livestock products in the inner space, using the pressure change in accordance with the expansion of the volume of the container portion for injecting the water generated by the defrost of the livestock products into the inner space; And
Sliding from one side of the container portion to cover the upper portion of the container portion to seal the interior space, the fold portion is folded in multiple layers, the folded portion is unfolded as the container portion is lifted upward in a number of stages in the sealed state Frozen seasoning planer pork belly comprising a cover portion for expanding the volume of the container portion in multiple stages.
The method of claim 5,
The container portion, the container body for storing the frozen livestock products in the interior space; A sliding protrusion protruding outwardly in front and rear ends of the container body and sliding along a sliding groove formed by folding the front and rear ends of the cover part; It extends to a predetermined height in the upper direction from the bottom surface of the inner space to divide the inner space of the container body to form a wall, the water generated by the defrost of livestock products in the upper direction by lifting up the container body from the top A spray partition for spraying into an inner space of the; A first through hole penetrating from a bottom surface of an inner space of the container body to an upper portion of the spraying partition so as to guide water generated due to thawing of the livestock to an upper portion of the spraying partition; A second through hole penetrating from one lower side of the container body to the first through hole; And a sealing part inserted into an inlet portion of the second through hole to seal the second through hole, and moving in a direction from the inlet portion of the second through hole to the first through hole according to a pressure change of the container body. ,
The first through hole may include a first through part formed in a direction perpendicular to a lower side from an inlet part; A second through part extending in an upward direction at a predetermined angle from a lower side of the vertical hole part; And a third through portion extending from an upper side of the second through portion to an upper portion of the injection partition.
The second through hole penetrates through a portion where the first through part and the second through part meet from a lower side of the container body.
The sealing part may include: a first rod formed to a thickness of a diameter of an inlet portion of the second through hole; A second rod formed to a thickness smaller than the thickness of the first rod and inserted into the first rod, and sliding out from one side of the first rod in an inward direction; And a third rod formed to a thickness smaller than the thickness of the second rod and inserted into the second rod and sliding out in one direction from one side of the second rod.
The second through hole may include a first sliding part formed at an inlet of the through hole and formed to a diameter corresponding to the thickness of the first rod to induce sliding of the first rod; A second sliding part extending from an inner side of the first sliding part and formed to a diameter corresponding to a thickness of the second rod to induce sliding of the second rod; And a third sliding part extending from an inner side of the second sliding part, the third sliding part being formed to a diameter corresponding to the thickness of the third rod to induce sliding of the third rod.

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