KR20220100168A - Manufacturing method of frozen food - Google Patents

Abstract

A manufacturing method of frozen food includes the steps of: preparing raw meat; cutting the raw meat; curing the raw meat by mixing the cut raw meat and sub-materials; putting the cured raw meat in a tray including a bottom portion, a side wall portion extended from an edge of the bottom portion, and an upper portion extended in parallel with the bottom portion at an uppermost end of the side wall portion; and supplying the raw meat contained in the tray to a quick freezing apparatus with the raw meat placed in the tray, to rapidly freeze the same.

Description

Frozen food manufacturing method {MANUFACTURING METHOD OF FROZEN FOOD}

The present invention relates to a frozen food manufacturing method, and more particularly, to a frozen food manufacturing method that improves work efficiency while rapidly freezing using Individual Fresh Frozen while maintaining the meat quality and freshness of chicken. it's about

The development of food storage technology has resulted in a significant extension of the storage period and distribution period of food such as agricultural, fishery and livestock products. Also, various types of meat-processed food freezing technology that can be stored at low temperatures are enriching the diet of mankind. It cannot be said that it is because of advances in technology.

The chemical components of food that people consume are mainly composed of water, ash, carbohydrates, fat, protein, and vitamins. The water contained in food is composed of bound water and free water, and among them, cereals and legumes are the most common types of bound water, while free water has a small content of free water. Because free water is water that flows freely inside food, it is closely related to the reproduction of microorganisms, and it is because of free water that raw materials are generally easily deteriorated.

Low-temperature operations such as cooling, freezing, and storage of food change depending on the presence of moisture contained in the food. To put it simply, the purpose of freezing food is to keep the food at a temperature of 0℃ or less and free water in the food. By freezing the food, deterioration by oxygen and deterioration by microorganisms or mold can be prevented, and frozen food is used.

As a conventional, well-known method for manufacturing frozen food, a method of seasoning a large amount of raw meat, cooling and freezing it, separating it into an appropriate amount, and individually packaging the product is used.

Republic of Korea Patent Publication No. 10-999-0073540

Accordingly, the technical problem of the present invention was conceived in this respect, and the object of the present invention is to improve the meat quality by rapid freezing, but it is easy to process such as packaging after freezing, and it is possible to work in a fast time, so that the delay of the packaging operation is reduced. Accordingly, it is to provide a method for manufacturing frozen food that can prevent damage to meat quality due to thawing, etc.

A frozen food manufacturing method according to an embodiment for realizing the object of the present invention includes the steps of preparing raw meat, cutting the raw meat, mixing the cut raw meat and sub-materials, and salting the raw meat; Putting the salted raw meat in a tray including a bottom, a side wall extending from an edge of the bottom, and an upper end extending parallel to the bottom at the top of the side wall, and placing the raw meat contained in the tray on the tray It includes the step of rapidly freezing by supplying it to the rapid freezing device as it is.

In one embodiment of the present invention, in the step of cutting the raw meat, the raw meat is chicken breast, and may be cut to a thickness of 5 mm using a slicing device.

In one embodiment of the present invention, the frozen food manufacturing method includes the step of aging the salted raw meat in the range of -2 degrees Celsius to 10 degrees Celsius for 6 hours to 18 hours before the step of putting it in the tray. may include more.

In one embodiment of the present invention, in the step of loading the tray, the tray may be formed of a polypropylene material.

In one embodiment of the present invention, in the step of placing in the tray, the bottom portion of the tray is circular, and the side wall portion is formed to be inclined at a predetermined angle in a direction perpendicular to the bottom portion, the bottom portion of the tray and the The width of the upper end may be wider than the width of the lower end of the accommodating space formed by the side wall portion.

In one embodiment of the present invention, the width of the lower end of the receiving space of the tray is 190 mm, the width of the upper end is 200 mm, the height of the receiving space is 15 mm, and the tray can contain 300 g of the aged raw meat. have.

In one embodiment of the present invention, in the step of rapidly freezing the raw meat contained in the tray, the raw meat aged in the tray is loaded into the quick freezing device and refrigerated in the quick freezing device for 17 to 23 minutes. and frozen.

In one embodiment of the present invention, the method for manufacturing frozen food may further include a primary packaging step and a secondary packaging step after the rapid freezing step. In the first packaging step, after inserting the tray containing the rapidly frozen raw meat into a vacuum packaging bag, vacuum packaging may be performed by suctioning and sealing the internal air. In the secondary packaging step, the vacuum-packed tray and raw meat may be placed in a packaging container and sealed.

According to embodiments of the present invention, the frozen food manufacturing method includes the steps of preparing raw meat, cutting the raw meat, mixing the cut raw meat and sub-materials, and salting the raw meat, bottoming the salted raw meat A step of placing in a tray including a portion, a side wall portion extending from the edge of the bottom portion, and an upper end portion extending parallel to the bottom portion at the top of the side wall portion, and supplying the raw meat contained in the tray to the quick freezing device with the tray and rapid freezing.

In other words, since raw meat is individually packaged and quickly frozen, the cell membrane of the raw meat is preserved to maintain freshness and high-quality texture, and it can be used directly in the form of a tray, so it has the advantage of being able to cook immediately without thawing separately. In addition, cross-contamination can be prevented by individual packaging and modified freezing methods.

At this time, since the raw meat is frozen while being placed in the tray, after the cold air process, the subsequent packaging process can be carried out immediately without appropriately subdividing the subsequently frozen material or putting it in a container, thereby reducing the working time, Accordingly, the problem of poor texture of the product due to re-thawing in the packaging process has been solved.

In particular, the tray has an optimal shape for frozen food using chicken breast as a raw material, and through the process of freezing it using a quick-freezing device, the quality of freezing, shortening of work time, and easiness in cooking can all be obtained.

However, the effects of the present invention are not limited to the above effects, and may be variously expanded without departing from the spirit and scope of the present invention.

1 is a flowchart of a frozen food manufacturing method according to an embodiment of the present invention.
Figure 2 (a) is a perspective view showing the shape of the tray in the step of loading in the tray of the frozen food manufacturing method of Figure 1, (b) is a cross-sectional view of the tray.
Figure 3 (a) is a view for explaining the primary packaging step of the frozen food manufacturing method of Figure 1, (b) is a view for explaining the secondary packaging step.

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

Since the present invention can have various changes and can have various forms, specific embodiments are illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to the specific disclosed form, it should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention.

1 is a flowchart of a frozen food manufacturing method according to an embodiment of the present invention. Figure 2 (a) is a perspective view showing the shape of the tray in the step of loading in the tray of the frozen food manufacturing method of Figure 1, (b) is a cross-sectional view of the tray. Figure 3 (a) is a view for explaining the primary packaging step of the frozen food manufacturing method of Figure 1, (b) is a view for explaining the secondary packaging step.

1 to 3, the frozen food manufacturing method comprises the steps of preparing raw meat (S100), cutting raw meat (S200), maturing (S300), placing in a tray (S400), rapid freezing It includes a step (S500), a primary packaging step (S600) and a secondary packaging step (S700).

In the step of preparing the raw meat (S100), the raw meat to be frozen may be prepared. The raw meat may be cut meat containing bones such as drumsticks (chicken leg) and wing rods, or partial meat without bones, such as breast meat, tenderloin, or butcher.

Within 24 hours after slaughtering, after classifying the size by size, cut the broiler and use the cut meat containing bones such as drumstick (chicken leg) wing rod or boneless part meat such as breast, tenderloin, and meat as the raw material. can keep In this stage, quality control is performed together through visual inspection, etc.

In the step (S200) of cutting the raw meat, the raw meat may be cut to a predetermined thickness using a food cutting device such as a slicing device. In this case, the cut raw meat may be added at an appropriate thickness and input angle according to the type of the raw meat.

Specifically, when the raw meat is chicken breast, it can be cut using a slicing device including a plurality of circular blades and a slice blade having a distance between the blades set to 5 mm. The chicken breast may be introduced to be inclined at a predetermined angle with respect to the slice blade, that is, in a diagonal direction.

In the step of salting the cut raw meat (S300), the raw meat may be salted by mixing the cut raw meat and sub-materials. The auxiliary material may include various sauces and seasoning materials for seasoning the raw meat. Using a blender or a tumbler, the sub-material and the cut raw meat may be sufficiently mixed. For example, by putting the cut raw meat and the sub-ingredients in a blender or tumbler including a container having a rotating or reciprocating rotating shaft, the blender or tumbler is operated for a predetermined time to salt the raw meat have.

In the step of aging the salted raw meat (S400), the salted raw meat may be aged under preset time and temperature conditions. The aging time and aging temperature conditions should be appropriately selected according to the thickness of the raw meat and the cut raw meat. When the raw meat is chicken breast and cut to a thickness of 5 mm, the salted raw meat is aged at -2 degrees to 10 degrees for 6 to 18 hours. In this case, the raw meat may preferably be aged for 12 hours. If the aging time is too long, the texture deteriorates, and if the aging time is too short, the seasoning, which is an auxiliary material, does not penetrate properly, and the quality of the product is deteriorated. When the raw meat was chicken breast and cut to a thickness of 5 mm, it was confirmed that aging the salted raw meat at -2 degrees to 10 degrees for 6 to 18 hours while maintaining freshness and maintaining the texture.

Meanwhile, the step of aging the salted raw meat (S400) may be omitted if necessary. If the raw meat is chicken breast, cut sufficiently thinly to a thickness of 5 mm, and sufficiently salted using a blender or a tumbler, the aging step (S400) is omitted, and the raw meat that immediately puts the salted raw meat on the tray is placed on the tray It may be possible to proceed to step (S500).

In the step (S500) of putting the aged raw meat on the tray, the aged raw meat can be put on the tray (100). The tray 100 may include a bottom part 110 , a side wall part 120 , and an upper part 130 . (refer to (a) and (b) of FIG. 2)

The bottom portion 110 of the tray 100 may have a first width d1 as a diameter, and may be a circular shape disposed on a plane formed by the first direction D1 and the second direction D2 . The side wall part 120 extends from the edge of the bottom part 110 in a direction perpendicular to the first and second directions D1 and D2 to form a receiving space SP in the tray 100 . can do. At this time, the side wall part 120 is formed to be inclined at a predetermined angle in the third direction D3, so that the second width d2 of the upper part is wider than the first width d1 of the lower part of the accommodation space. can An upper end portion 130 extending parallel to the bottom portion 110 may be included at the uppermost end of the side wall portion 120 . The first width d1 may be 190 mm, and the second width d2 may be 200 mm. The height of the space SP may be 15 mm.

When the tray 100 is formed in such a wide cylindrical shape, it can be uniformly thawed even during uniform freezing and thawing, and thus, the texture of the product can be maintained. In addition, the shape and size of the tray 100 corresponds to the size of a frequently used 10-inch frying pan, and when a user cooks a product, the frozen raw meat can be cooked directly from the tray 100 . In particular, since the width of the upper end is greater than the width of the lower end of the receiving space SP of the tray 100 , it is easy to separate the frozen raw meat from the tray 100 .

The tray may be formed of a polypropylene resin material. Since the tray is formed of polypropylene resin, even if the raw meat is frozen while being contained in the tray, it is easy to separate the tray from the raw meat during the cooking process, and it is possible to reduce the problem of harmful substances penetrating into the raw meat. When the raw meat is chicken breast and cut to a thickness of 5 mm, 300 g (grams) may be contained in the tray 100 .

In the step of rapidly freezing the raw meat contained in the tray (S600), while the aged raw meat is contained in the tray, it may be brought into the rapid freezing apparatus and rapidly frozen.

Here, since the raw meat is frozen while being placed in the tray, after the cold air process, the subsequent packaging process can be carried out immediately without appropriately subdividing the subsequently frozen material or putting it in a container, thereby reducing the working time, Accordingly, the problem of poor texture of the product due to re-thawing in the packaging process has been solved.

On the other hand, the freezing conditions of the quick freezing device should be appropriately set according to the type of raw meat, the cut thickness, the size of the tray, and the like. When the raw meat is chicken breast, 300 g of salted and aged raw meat is placed in a frying pan-shaped tray having a lower part width of 190 mm, an upper part width of 200 mm, and an accommodation space of 15 mm in height, the rapid freezing device is 17 to 23 minutes, and can be rapidly frozen.

The quick freezing device may be, for example, a spiral freezer. In a spiral freezer, a plurality of unit freezers are connected and sequentially arranged in a tunnel shape, and the installation area can be reduced compared to a tunnel freezer in which a straight conveyor is installed at the lower part, and the selection of the entrance/exit direction It can be said that this has possible advantages.

The spiral freezer is provided with a housing, and a cooling coil unit for generating cold air for use in rapidly freezing food is installed on one side of the housing, and a blowing fan located above the cooling coil unit and connected to a fan motor Below -35 degrees, for example, about -40 degrees, it is possible to cool the raw materials passing through the inside of the spiral freezer.

In the first packaging step (S700), after inserting the tray containing the rapidly frozen raw meat into a vacuum packaging bag, vacuum packaging may be performed by suctioning and sealing the internal air. (See (a) of FIG. 3 ) The raw meat 10 is quickly frozen in the tray 100 , and then accommodated in the vacuum packaging bag 20 , and then the inlet 22 of the vacuum packaging bag 20 . ) through suction and vacuum processing, and bonding the vacuum packaging bag 20 , the raw meat 10 and the tray 100 can be vacuum-packed together. Since the raw meat is already subdivided in the rapid freezing process, the vacuum packaging process can be carried out immediately, and frozen storage is possible through the subsequent second packaging step (S800). Problems such as degradation can be minimized.

In the secondary packaging step (S800), the raw meat, the tray, and the vacuum packaging bag 20 for which the primary packaging has been completed are inserted into the packaging container 30 on which the brand, design and logo of the product are displayed, and the packaging container By sealing the inlet 32 of the 30, it is possible to complete the product.

The frozen food manufacturing method may further include an outer packaging step after the secondary packaging step (S800). In the outer packaging step (S800), a plurality of secondary packaged products may be box-packed, shipped and frozen.

According to embodiments of the present invention, the frozen food manufacturing method includes the steps of preparing raw meat, cutting the raw meat, mixing the cut raw meat and sub-materials, and salting the raw meat, Aging under set time and temperature conditions, placing the aged raw meat in a tray comprising a bottom portion, a side wall portion extending from the edge of the bottom portion, and an upper end portion extending parallel to the bottom portion at the top of the side wall portion, and supplying the raw meat contained in the tray to the rapid freezing apparatus with the tray to rapidly freeze.

In other words, since raw meat is individually packaged and quickly frozen, the cell membrane of the raw meat is preserved to maintain freshness and high-quality texture, and it can be used directly in the form of a tray, so it has the advantage of being able to cook immediately without thawing separately. In addition, cross-contamination can be prevented by individual packaging and modified freezing methods.

At this time, since the raw meat is frozen while being placed in the tray, after the cold air process, the subsequent packaging process can be carried out immediately without appropriately subdividing the subsequently frozen material or putting it in a container, thereby reducing the working time, Accordingly, the problem of poor texture of the product due to re-thawing in the packaging process has been solved.

In particular, the tray has an optimal shape for frozen food using chicken breast as a raw material, and through the process of freezing it using a quick-freezing device, the quality of freezing, shortening of work time, and easiness in cooking can all be obtained.

Although it has been described with reference to the above embodiments, it will be understood by those skilled in the art that various modifications and changes can be made to the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. will be able

100: tray 110: bottom
120; side wall 130: upper part

Claims (8)

preparing raw meat;
cutting the raw meat;
mixing the cut raw meat and sub-materials to brine the raw meat;
placing the salted raw meat in a tray including a bottom portion, a side wall portion extending from an edge of the bottom portion, and an upper end portion extending parallel to the bottom portion at an upper end of the side wall portion; and
A frozen food manufacturing method comprising the step of rapidly freezing the raw meat contained in the tray by supplying the raw meat to the rapid freezing apparatus with the tray. The method of claim 1,
In the cutting step,
The raw meat is chicken breast, and frozen food manufacturing method, characterized in that it is cut to a thickness of 5 mm using a slicing device. 3. The method of claim 2,
Before the step of placing on the tray,
Frozen food manufacturing method, characterized in that it further comprises the step of aging the salted raw meat in the range of -2 degrees Celsius to 10 degrees Celsius, by maintaining it for 6 hours to 18 hours. 3. The method of claim 2,
In the step of putting it on the tray,
The tray is a frozen food manufacturing method, characterized in that formed of a polypropylene material. 5. The method of claim 4,
In the step of putting it on the tray,
The bottom of the tray is circular,
The side wall portion is formed to be inclined at a predetermined angle in a direction perpendicular to the bottom portion, so that the upper end width is wider than the lower end width of the receiving space formed by the bottom portion and the side wall portion of the tray. 6. The method of claim 5,
The width of the lower end of the receiving space of the tray is 190 mm, the width of the upper end is 200 mm, and the height of the receiving space is 15 mm,
A frozen food manufacturing method, characterized in that the tray contains 300 g of the aged raw meat. 6. The method of claim 5,
In the step of rapidly freezing the raw meat contained in the tray,
A method for manufacturing frozen food, characterized in that the raw meat aged in the tray is loaded into the quick-freezing device and refrigerated and frozen for 17 to 23 minutes in the quick-freezing device. 8. The method of claim 7,
After the rapid freezing step, the first packaging step; and
Further comprising a secondary packaging step,
In the first packaging step,
After inserting the tray containing the rapidly frozen raw meat into a vacuum packaging bag, vacuum packaging is performed by suctioning and sealing the internal air,
In the secondary packaging step, the frozen food manufacturing method, characterized in that the vacuum-packed tray and raw meat are put in a packaging container and sealed.

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