KR20230041172A - Processing meat system - Google Patents

Abstract

The present invention relates to a meat processing system for meat deboning, which can especially prevent the proliferation of microorganisms, as well as debone meat for fresh fish such as fished goods that are essential for quality control. More specifically, the meat processing system comprises: a carcass processing unit for deboning meat; an automatic disassembly processing unit for preventing microorganisms in deboned meat; a cutting processing unit; an automatic weighing packaging unit; and a refrigerated shipping unit. The meat processing system includes a cooling means for freezing at least the surface of the floor, wherein the cooling means is of a temperature stratified type for supplying cold air to the surface of the floor.

Description

Meat processing system to prevent the proliferation of microorganisms in the meat bone process {PROCESSING MEAT SYSTEM}

In particular, the present invention relates to a meat processing system for preventing the proliferation of microorganisms in the process of bone-bonding of fresh meat, such as fish catch, which is essential for quality control, as well as bone bone capable of preventing the proliferation of microorganisms.

In general, meat including beef, pork, chicken, and fish maintains high freshness and is sent to consumers. proposal will be implemented.

For example, a dismantling treatment room for meat bone is maintained in a clean room, where the meat is aseptically treated, frozen, and long-term storage is possible according to aging. A meat processing system for processing and producing meat has been proposed.

This processing system is stored cold at a temperature of -3 to 0 ° C, but at a temperature of 10 to 13 ° C, the number of airborne bacteria of 0.5 μ or more per cubic ft is less than 10,000, and the class is in a clean room, and meat is cut into parts. A meat processing system has been disclosed in the prior art in such a way that it is boned and divided, and then matured and stored at a temperature of -1.7 to 0 ° C. in a vacuum part process.

Among the clean rooms in the prior art, since it is preferable to perform the operation at a low temperature to prevent the growth of bacteria during the process of boning meat, it is difficult to perform the operation at a temperature that is substantially too low for smooth manual operation by workers. Therefore, it is common to work at a temperature of 10 ~ 13 ℃.

On the other hand, in addition to clean room from the viewpoint of preventing the generation of microorganisms, the process sequentially transfers manual work to an automatic machine to prevent the generation of microorganisms by hand contact, along with unmanned operation, the entire processing plant or At least, suppression of bacterial contamination is performed according to temperature control that lowers the surroundings of the product to a low temperature.

In particular, a series of processes in which algae are treated, that is, a pretreatment process including a brackish process, a bloodletting process, and a hot water soaking process, a depilation process sequentially performed after the pretreatment process, a thinning process, and washing/sterilization/sterilization of meat / The cooling process is a carcass treatment process that sterilizes and cleans the meat and freezes (ice temperature) cooling of the meat, and after that, disassembly and disassembly of the meat, disassembly, and bone dislocation, etc., are automatically processed into the refrigerator. A meat processing method that proceeds in the order of the automatic disassembly and processing process, the shaping process to provide to the thawing space through the conveyor after automatic disassembly, the weighing and packaging process to measure and pack the shaping processed food ingredients, and the frozen shipment process immediately after that. As such, in the process of this treatment method, in the process from the carcass treatment process to the shipping process, it is judged that bacterial growth was prevented by basically processing in a low temperature atmosphere of 6 ° C or less that inhibits the propagation of microorganisms (bacteria), and packed in that state is trying to terminate.

As a result, most of the processed meat is processed so that the carcass has the closest value to freshness right after the washing/sterilization/sterilization/cooling treatment is finished.

However, at the conventional refrigeration temperature, carcass cooling water or carcass washing water remains inside and outside the meat, so that the floor surface can be maintained in a state where there is little floor surface. Since the prevention environment is not created, it is urgent to develop a meat processing system that can keep the surface of the floor free of moisture.

In order to solve the above-described technical problem, the present invention is a meat processing system capable of providing an environment capable of preventing the growth of microorganisms by maintaining the surrounding environment, particularly the condition of the floor surface, in the process of processing meat. It aims to provide a

In order to solve the above-mentioned conventional problems, the meat processing system for boning meat according to the present invention includes a carcass processing unit for boning meat, an automatic disassembly processing unit for preventing microorganisms in the boned meat, a shaping processing unit, and an automatic weighing and packaging A meat processing system that does not consist of a unit and a frozen delivery unit, characterized in that it includes cooling means for freezing at least the surface of the floor, wherein the cooling means is a temperature stratified type for supplying cold air to the surface of the floor.

According to the present invention, a cooling means is further added to the structure of the meat processing system to cool the moisture on the surface of the floor in the process of deboning and processing the meat so that an environment for the growth of microorganisms is not created, thereby preventing the growth of microorganisms in the processed meat. It has the effect of providing an environment in which proliferation is impossible.

1 is a conceptual diagram showing a meat processing system for preventing the growth of microorganisms in the meat boning process according to the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described in this specification may be modified in various ways. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, specific embodiments disclosed in the accompanying drawings are only intended to facilitate understanding of various embodiments. Therefore, the technical idea is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms including ordinal numbers, such as first and second, may be used to describe various components, but these components are not limited by the above terms. The terminology described above is only used for the purpose of distinguishing one component from another.

In this specification, terms such as "comprise" or "having" are intended to indicate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded. It is understood that when an element is referred to as being "connected" or "connected" to another element, it may be directly connected or connected to the other element, but other elements may exist in the middle. It should be. On the other hand, when an element is referred to as “directly connected” or “directly connected” to another element, it should be understood that no other element exists in the middle.

In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be abbreviated or omitted.

Hereinafter, with reference to the accompanying drawings, a meat processing system for preventing the proliferation of microorganisms in the meat boning process according to the present invention will be described in detail. Prior to the description, FIG. 1 is a conceptual diagram of a meat processing system for preventing the growth of microorganisms in the meat boning process according to the present invention, and the meat described below is illustrated by taking chicken as an example. Note that.

First, as shown in FIG. 1, the meat processing system for preventing the growth of microorganisms in the meat boning process according to the present invention largely consists of an automatic disassembly processing unit, a shaping processing unit, and a low-temperature processing system line up to an automatic weighing and packaging unit. include

As shown, the low-temperature chamber unit 17 is a low-temperature booth body equipped with an unmanned automatic disassembly processing unit, and keeps the floor surface in the form of freezing while the line is in operation, but does not become a dry floor.

In this embodiment, the automatic disassembly processing unit includes a body portion 1, a first threshing portion 4 and a second threshing portion 7, each of which includes a meat transfer portion 2, a loader 3, The automatic threshing machine (6) and the threshing loader (5) secure a processing compartment for workers to work according to the sub-conformer.

The intestines of the meat are removed, but the meat, which has been cleaned and the thinning operation is completed, is divided and supplied through the main body part 1, bone is performed in the second threshing unit 7, and chicken through the first threshing unit 4 Breast meat and chicken wings are boned, and bones after bone bone are supplied by a conveyor or the like to the transfer processing unit so that disposal or the like can be performed.

In this bone-bonding process, since the floor surface is frozen at 0°C or less by the cooling means 15 installed on the upper part of the washing liquid or meat pieces, it has a great effect by inhibiting the growth of microorganisms and bacteria.

In addition, an air conditioning unit 16 is installed in the field around the worker to perform an air conditioning operation to maintain a constant working temperature in the room.

In this embodiment, the shaping processing unit consists of a low-temperature first conveyor 8 and a second conveyor 9 for dismantling and shaping.

In the process described above, the lean meat and breast meat are standardized by maintaining low temperature only around the first conveyor (8), and the meat from the chicken breast to the wings and chicken breast are transferred to the second conveyor (9). is transferred to the next process.

The low-temperature chamber unit 18 is a low-temperature booth body capable of automatic weighing and packaging that is executed unattended. It is desirable to keep

In this embodiment, the automatic weighing and packaging unit includes a weighing unit 10, an automatic vacuum packaging machine 11, a metal detector 12, a weight sensor 13, and an alignment unit 14.

As described above, the meat processing system for preventing the growth of microorganisms in the meat boning process according to the present invention is cooled so that the floor surface of the intestine is always frozen at 0 ° C or less during the meat boning and processing process Maintained by the means 15 to prevent the growth of microorganisms (bacteria) in advance as the work proceeds, thereby providing an environment in which microorganisms cannot grow in the processed meat.

As described above, the present invention has been described by specific details such as specific components and limited embodiments and drawings, but these are provided to help a more general understanding of the present invention, and the present invention is not limited to the above embodiments. , Those skilled in the art in the field to which the present invention belongs can make various modifications and variations from these descriptions.

Therefore, the spirit of the present invention should not be limited to the described embodiments, and it will be said that not only the claims to be described later, but also all modifications equivalent or equivalent to these claims belong to the scope of the present invention. .

1: main body
2: Meat Disclosure Department
3: loader
4: first threshing unit
5: threshing loader
6: automatic thresher
7: second threshing unit
8: 1st conveyor
9: 2nd conveyor
10: weighing unit
11: vacuum packaging machine
12: metal detector
13: weight detection sensor
14: alignment part
15: cooling means
16: air conditioning unit
17: low temperature chamber part
18: packaging low-temperature chamber

Claims (1)

In a meat processing system that does not consist of a carcass processing unit for boning meat, an automatic disassembly processing unit for preventing microorganisms in boned meat, a shaping processing unit, an automatic weighing packaging unit, and a frozen shipment unit,
A cooling means for freezing at least the floor surface;
The meat processing system for meat bone bone, characterized in that the cooling means is a temperature stratified type for supplying cold air to the floor surface.

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