KR20210000032A - Meat fermentation device of flooded manner - Google Patents

Abstract

The present invention relates to an immersion-type meat aging device. More specifically, a vinyl pack is formed in a double waterproof structure composed of an inner waterproof pack and an outer waterproof pack. To confirm a leak occurring in the outer waterproof pack by a naked eye, confirmation gel is formed on the inner surface of the outer waterproof pack. When a leak occurs, the confirmation gel absorbs moisture and swells, and thus it is possible to take action before damage to meat stored in the inner waterproof pack occurs. Thus, the quality of aging is improved. When meat is added into an inner vinyl pack and is received in a water tank-type aging tank, due to water pressure, all the air inside the inner vinyl pack is discharged through an exhaust pipe. Thus, meat sticks to the vinyl pack. Accordingly, meat comes into contact with the cooling water of the water tank-type aging tank through the vinyl pack, and cooling aging is performed. Therefore, compared to conventional air-cooled dry aging and wet aging, a constant temperature is quickly transferred to meat, and more efficient cooling and aging are achieved. Also, it is difficult to precisely adjust the height of a receiving space in the conventional horizontal reception, whereas a plastic pack is vertically stored in a water tank-type aging tank according to the present invention. Thus, an interval of a dual waterproof vinyl pack can be adjusted, and thus more many kinds of meat can be stored and aged. Accordingly, productivity is enhanced.

Description

Meat fermentation device of flooded manner}

The present invention relates to an immersion-type meat aging device, and more particularly, a plastic pack has a double waterproof structure of an inner skin waterproof pack and an outer skin waterproof pack, and when water leaks from the outer skin waterproof pack, the outer skin waterproof pack can be checked with the naked eye. In the event of leakage due to the formation of a verification gel on the inner surface, the verification gel absorbs moisture and swells up, allowing measures to be taken before damage to the meat stored in the endothelial waterproof pack occurs, thereby enhancing the quality of maturation. It is about.

Animals such as cattle and pigs begin to harden after being slaughtered, which is called stiffness. The post-mortem stiffness of an animal is affected by the animal's type, size, and temperature, but in general, it is severely stiff enough to be seen with the naked eye for 6 to 24 hours, and then cannot be confirmed with the naked eye for 48 to 72 hours. The degree of stiffness continues, and it is called the resting period, and it occurs mainly in refrigerated conditions. When the meat is in a state of stiffness or immediately after it is released, it is not only firm but tasteless. If the stiff meat is stored in a refrigerated state, the meat is aged and softened and tastes better. It is said that meat ripens when it changes to this state.

When meat is matured, the protein that formed the meat muscle is hydrolyzed to produce nuclear protein decomposition products and amino acids, and the protein is broken in several places, making the meat softer and taste better. This means that the nuclear protein decomposition products and amino acids have a savory taste, and the stored glycogen is also decomposed to form lactic acid, resulting in a sweet taste and improved taste.

In addition, as the meat matures, oxygen in the air penetrates into the meat, and myoglobin, the red component of the meat, changes to oxymyoglobin, and the color gradually changes to bright red. Aged meat turns an appetizing brown color when cooked.

Here, the meat aging method is largely divided into'dry aging' and Ÿ‡ aging' or underwater aging. Dry aging refers to a method of exposing the meat to the air as it is to evaporate the moisture on the outside and to enhance the flavor of the meat. Ÿ‡ Aging or underwater aging is a method in which the meat is left to stand for a certain period of time after special vacuum packaging.

However, in the above Ÿ‡ aging or underwater aging, vacuum packaging is placed in the water and aged. If water is accidentally introduced into the vacuum packaging, the aging quality of the meat is greatly degraded, There was a problem that large damage such as meat and consumption time occurred.

Korean Patent Publication No. 10-1717403

The present invention was devised to solve the above conventional problems,

The plastic pack has a double waterproof structure of the inner skin waterproof pack and the outer skin waterproof pack, and a check gel is formed on the inner surface of the outer waterproof pack so that if water leaks from the outer waterproof pack occurs, a check gel is formed on the inner surface of the outer waterproof pack. The purpose of this is to provide a submerged meat aging device that improves the quality of aging by taking action before damage to the meat stored in the endothelial waterproof pack occurs as it swells by absorbing moisture.

In addition, when meat is placed in the inner skin plastic pack and is received inside the tank-type aging room, due to water pressure, all air inside the inner skin plastic pack is discharged through the discharge pipe, so that the meat comes into close contact with the plastic pack. Since cooling and aging is performed by contacting the cooling water through a plastic pack, a constant temperature is delivered to the meat faster than the conventional air-cooled dry aging and wet aging. It has a purpose.

In addition, while it is difficult to precisely control the height of the storage space in the conventional horizontal storage, by storing the plastic pack vertically in the water tank-type maturation store, it is possible to adjust the interval between the double waterproof plastic packs to store more meat. And it is an object to provide a immersion type meat aging device that increases productivity because aging is possible.

In order to achieve the above object, the present invention is a water tank-type aging storage unit for controlling the temperature of water by a cooling device attached to the outside in a state where the upper part is opened and filled with water, and the inside is filled with water;

It is provided inside the tank-type aging room and aged in water, but it is provided so that only a portion of the water in the tank-type aging room is received, and the upper part is opened while the meat is provided inside, and internal air is discharged to the top by the pressure of water. Plastic pack;

It relates to a immersion type meat aging device, characterized in that configured to include.

In addition, the plastic pack of the present invention includes an endothelial plastic pack for covering meat stored therein while the top is open;

An outer skin plastic pack formed on the outer surface of the inner skin plastic pack to protect the inner skin plastic pack while the inside is sealed;

A confirmation gel formed on the inner surface of the outer plastic pack to absorb water and expand when contacted with water to detect leakage of the outer plastic pack;

It relates to an immersion type meat aging apparatus comprising a; a support attached to the outer surface of the outer skin of the plastic pack to support the plastic pack to be mounted in a water tank type aging storage.

In addition, an opening and closing part capable of opening and closing the inside of the endothelial plastic pack is formed in the open upper part of the inner skin plastic pack of the present invention, and an opening and closing part capable of opening and closing the inside of the inner skin plastic pack is formed on one side of the opening and closing part so that the air inside the endothelial plastic pack is discharged to the outside even if the upper opened by the opening and closing part is closed The discharge pipe is formed vertically,

The discharge pipe relates to an immersion type meat aging device, characterized in that the central portion is formed in a "U" shape to prevent water from flowing into the inner skin plastic pack through the discharge pipe.

In addition, the confirmation gel of the present invention is formed attached to the inner surface of the outer plastic pack, and is formed horizontally, and the plurality of confirmation gels formed horizontally are formed by being spaced apart from each other in the vertical length direction of the outer plastic pack. It relates to a submerged meat aging device.

In addition, the support of the present invention is vertically attached to the outer surfaces of both sides of the outer shell of the plastic pack, so that the plastic pack is stored vertically inside the tank-type aging storage, and the upper part of the support is bent at right angles many times to the upper side of the tank-type aging storage. It relates to a immersion type meat aging device, characterized in that the binding to.

As discussed above, the immersion method of the edible meat growth value of the present invention has a double waterproof structure of the inner skin waterproof pack and the outer skin waterproof pack, and the outer skin waterproof pack can be checked with the naked eye when water leaks from the outer skin waterproof pack. In the event of leakage due to the formation of a verification gel on the inner surface, the verification gel absorbs moisture and swells up, so it is possible to take measures before damage to the meat stored in the inner skin waterproof pack occurs, thereby improving the quality of aging.

In addition, when meat is placed in the inner skin plastic pack and is received inside the tank-type aging room, due to water pressure, all air inside the inner skin plastic pack is discharged through the discharge pipe, so that the meat comes into close contact with the plastic pack. Since cooling aging is performed by contacting the cooling water through the plastic pack, a constant temperature is quickly transferred to the meat compared to the conventional dry aging and wet aging, which is cooled with air, thereby achieving more efficient cooling and aging.

In addition, while it is difficult to precisely control the height of the storage space in the conventional horizontal storage, by storing the plastic pack vertically in the water tank-type maturation store, it is possible to adjust the interval between the double waterproof plastic packs to store more meat. And since aging is possible, there is an effect of increasing productivity.

1 is a perspective view showing a submerged meat aging device according to an embodiment of the present invention,
2 is a perspective view showing a vinyl pack according to an embodiment of the present invention,
3 is a cross-sectional view of a vinyl pack according to an embodiment of the present invention,
4 is a schematic diagram showing the operation of the vinyl pack according to an embodiment of the present invention,
Figure 5 is a schematic diagram showing a confirmation gel formed in the outer plastic pack according to an embodiment of the present invention.

The present invention having such features will be more clearly described through preferred embodiments accordingly.

Before describing various embodiments of the present invention in detail with reference to the accompanying drawings, it will be appreciated that the application is not limited to the details of configurations and arrangements of elements described in the following detailed description or illustrated in the drawings. will be. The present invention may be implemented and practiced in different embodiments and may be performed in various ways. Also, the device or element orientation (eg "front", "back", "up", "down", "top", "bottom" The expressions and predicates used herein with respect to terms such as ", "left", "right", "lateral"), etc. are used only to simplify the description of the present invention, and related devices Or you may find that the element simply does not indicate or imply that it should have a specific orientation. Further, terms such as “first” and “second” are used in the present and appended claims for purposes of explanation and are not intended to represent or imply any relative importance or spirit.

Accordingly, the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiment of the present invention, and do not represent all the technical spirit of the present invention, and thus various alternatives that can be substituted for them at the time of application It should be understood that there may be equivalents and variations.

1 is a perspective view showing an immersion type meat aging device according to an embodiment of the present invention, FIG. 2 is a perspective view showing a plastic pack according to an embodiment of the present invention, and FIG. A cross-sectional view of the plastic pack, FIG. 4 is a schematic view showing the operation of the plastic pack according to an embodiment of the present invention, and FIG. 5 is a schematic view showing a gel for confirmation formed in the outer plastic pack according to an embodiment of the present invention.

As shown in Figs. 1 to 5, the immersion type meat ripening value is a device for aging the meat 10 by water aging, and the water tank type aging storage 100 and the plastic pack 200 ).

As shown in FIG. 1, the water tank-type aging storage 100 is formed in a rectangular block shape in the form of a water tank, but the upper part is open and water is filled inside.

Here, the water tank-type aging storage 100 has a cooling device 110 attached to the outside, so that the water inside is cooled by a cooling device and kept constant with set low-temperature water, so that it is easy to store and ripen the meat 10. . In other words, the low-temperature water temperature is quickly transferred to the meat 10 provided in the plastic pack to be stored and aged.

In addition, a plurality of locking grooves 120 are formed to be spaced apart from each other in the longitudinal direction of the aging storage 100 so that a plurality of vinyl packs 200 are vertically attached to the upper portion of the water tank-type aging storage 100.

As shown in Figs. 1 to 5, the vinyl pack 200 is a double-waterproof vinyl pack 200 that is obtained in the water inside the water tank-type aging warehouse 100 to perform water aging and storage. In the plastic pack 200, not all of the water in the water tank-type aging storage 100 is obtained, but only part of it, and the air inside the plastic pack 200 is discharged to the outside by the water pressure of the water. ), the temperature of the water is easily transferred to the meat (10).

Here, the plastic pack 200 includes an endothelial plastic pack 210 that covers and protects the meat 10 stored therein while the top is open; An outer skin vinyl pack 220 formed on the outer surface of the inner skin vinyl pack 210 to protect the inner skin vinyl pack 210 in a sealed state; A confirmation gel 230 that is formed on the inner surface of the outer skin vinyl pack 220 to absorb water and expands when contacted with water, and thus detects water leakage in the outer skin vinyl pack 220; It is composed of a support 240 attached to the outer surface of the outer surface of the outer plastic pack 220 to support the plastic pack 200 to be mounted on the water tank type aging storage 100.

As shown in Figs. 2 to 3, the endothelial plastic pack 210 is in an open state, and the open upper part of the endothelial plastic pack 210 is located outside the inner water of the water tank-type aging storage 100, so that the open upper part is Although water does not flow through, an opening/closing part 211 is formed to open and close the open upper part of the endothelial plastic pack 210 in order to prevent the inflow of water, and the opening/closing part 211 is formed in an uneven shape, It opens and closes the upper part of the inner skin vinyl pack 210 that is combined and opened, which is similar to the locking method used in a conventional zipper pack.

Here, at one side of the opening/closing part 211, as in FIGS. 2 to 3, a discharge pipe 212 is provided so that the air inside the endothelial plastic pack 210 is discharged to the outside by water pressure even when the upper part opened by the opening/closing part 211 is closed. It is formed vertically, and the discharge pipe 212 has a central portion in a "U" or "S" shape to prevent water from flowing into the interior of the endothelial plastic pack 210 through the discharge pipe. That is, the discharge pipe 212 is vertically formed, and the central portion of the body of the discharge pipe 212 is formed in a horizontally formed "S" shape, so that even when water flows into the upper side of the discharge pipe 212, it is stored inside the inner skin plastic pack 210 It does not flow into the inside of.

And, since both sides and lower sides of the endothelial plastic pack 210 are folded a number of times, when storing the meat 10 having a large volume (size), the thickness of both sides and the lower side of the endothelial plastic pack 210 is widened, so that the large meat 10 ) Can also be stored. That is, the inner space is formed wide as the front and back of the inner skin vinyl pack 210 are opened.

As shown in FIGS. 2 to 5, the outer plastic pack 220 is formed to surround the outer surface of the inner plastic pack 210, that is, the inner plastic pack 210 is provided inside the outer plastic pack 220. The upper part of the inner plastic pack 210 is formed to protrude from the upper part of the outer plastic pack 220, and the upper side of the outer plastic pack 220 is in close contact with the outer surface of the inner plastic pack 210, so that the inside of the outer plastic pack 220 is It is in a sealed state.

Here, the outer plastic pack 220 is formed of a plastic pack 220 that is large enough to cover even if the thickness of the inner plastic pack 210 is increased, so that the inner plastic pack 210 is provided therein.

As shown in FIGS. 3 and 5, the confirmation gel 230 is attached to the inner surface of the outer plastic pack 220, and is formed horizontally long, and the confirmation gel 230 formed horizontally is the outer plastic pack 220 ) Is formed by being spaced apart from each other in the vertical longitudinal direction of), so even if the water is distributed in a small amount on a wide surface due to the surface tension of water, it is easily absorbed by the confirmation gel 230 and can be checked with the naked eye.

Here, the confirmation gel 230 is a mixture made of a mixture of polyacrylate + water-absorbing resin, and quickly absorbs when water is in contact, and has a property of expanding and swelling by the absorbed water.

As shown in FIGS. 1 to 2 and 4, the support 240 is vertically attached to both outer surfaces (both sides) of the outer plastic pack 220 so that the plastic pack 200 is vertically attached to the inside of the water tank-type aging storage 100. When stored, it is bound to the water tank-type aging storage 100 to support the plastic pack 200.

Here, the upper portion of the support 240 is bent at a right angle a number of times and is attached to the locking groove 120 formed on the upper portion of the water tank-type aging storage 100 to support the vinyl pack 200.

In addition, when the bulky meat 10 is stored in the endothelial plastic pack 210, the support 240 automatically expands the outer plastic pack 220 back and forth when the thickness increases back and forth. In order not to be restricted, the two supports 240 are formed by crossing each other in an "X" shape on the front side.

That is, as shown in FIG. 4, the support 240 is formed in a pair of two supporters 240. In a state in which the central part is connected by mutual hinges 241, in a state that is normally overlapped in an "I" shape, meat having a large size ( When 10) is stored, the upper and lower sides of the outer plastic pack 200 are widened as the upper and lower sides are opened in the form of "X" around the hinge 241, and when placed in the water of the tank-type aging storage 100 in that state, the water pressure By this, the outer skin plastic pack 220 and the inner skin plastic pack 210 are pressed toward the meat 10 so as to be in close contact with the meat 10.

As such, the plastic pack 200 of the present invention can easily and safely store and mature meat 10 of various sizes and various weights.

100: water tank type aging store 110: cooling device
120: locking groove
200: plastic pack 210: inner skin plastic pack
211: opening and closing part 212: discharge pipe
220: outer skin plastic pack 230: confirmation gel
240: support 241: hinge

Claims (5)

A water tank-type aging storage 100 that is opened at the top and filled with water, and controls the temperature of water by a cooling device 110 attached to the outside while the inside is filled with water;
It is provided inside the tank-type aging storage 100 to be stored and aged in water, but is provided so that only a portion of the water in the water tank-type aging storage 100 is obtained, and the upper part is opened while the meat 10 is provided inside A vinyl pack 200 in which internal air is discharged to the top by the pressure of water;
Submerged meat aging device, characterized in that configured to include.
The method of claim 1,
The vinyl pack 200,
An endothelial plastic pack 210 that covers the meat 10 stored therein while the upper part is open;
An outer skin vinyl pack 220 formed on the outer surface of the inner skin vinyl pack 210 to protect the inner skin vinyl pack 210 in a sealed state;
A confirmation gel 230 that is formed on the inner surface of the outer skin vinyl pack 220 to absorb water and expands when contacted with water, and thus detects water leakage in the outer skin vinyl pack 220;
A support 240 attached to the outer surface of the outer surface of the outer plastic pack 220 to support the plastic pack 200 to be mounted on the water tank type aging storage 100;
Submerged meat aging device, characterized in that configured to include.
The method of claim 2,
An opening/closing part 211 capable of opening and closing the inside of the endothelial plastic pack 210 is formed on the opened upper part of the inner skin plastic pack 210, and an open upper part of the endothelial plastic pack 210 is formed on one side of the opening and closing part 211 Even if closed by 211, the discharge pipe 212 is formed vertically so that the air inside the inner skin plastic pack 210 is discharged to the outside,
The discharge pipe 212 is a submerged type of meat, characterized in that the central portion is formed in a "U" or "S" shape to prevent water from flowing into the inside of the endothelial plastic pack 210 through the discharge pipe 212 Ripening device.
The method of claim 2,
The confirmation gel 230 is attached to the inner surface of the outer plastic pack 220, and is formed horizontally, and the plurality of confirmation gels 230 formed horizontally are formed in the vertical direction of the outer plastic pack 220 Submerged meat aging device, characterized in that formed by being spaced apart from each other.
The method of claim 2,
The support 240 is vertically attached to the outer surfaces of both sides of the outer shell vinyl pack 220 so that the plastic pack 200 is stored vertically in the water tank-type aging warehouse 100, and the upper side of the support V is at right angles multiple times. Submerged meat aging device, characterized in that it is bent and bound to the upper portion of the water tank aging storage (100).

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