KR20240073442A - Manufacturing method for improved cooking and distribution convenience - Google Patents

Abstract

Provided is a method for processing meat with improved cooking convenience and distribution convenience. the processing method comprises the steps of: preparing meat; salting the meat; processing the salted meat; and packaging the processed meat. the meat includes any one of pork, beef, and chicken. the step of processing the salted meat is characterized in that the meat is processed suitable for cooking purposes.

Description

Meat processing method with improved cooking convenience and distribution convenience {MANUFACTURING METHOD FOR IMPROVED COOKING AND DISTRIBUTION CONVENIENCE}

The present invention relates to a method of processing meat with improved cooking convenience and distribution convenience. More specifically, the present invention relates to a method of processing meat with improved cooking convenience, and more specifically, to improve cooking convenience by processing meat to suit the cooking purpose, and to produce a product that may be generated during the distribution process by using an external container that is convenient for distribution. This relates to a meat processing method that can prevent damage to the appearance of meat and improve distribution convenience.

The domestic meat industry is advancing from small-scale slaughter and processing to the emergence of large-scale, advanced factories, and changes are occurring, such as the concept of branded refrigerated meat becoming established in the meat industry, which focuses on frozen meat.

On the other hand, no improvements have been made in terms of distribution of meat and convenience during the post-distribution cooking stage, but existing practices are only maintained. In the cooking process after the distribution of meat, the distributed meat must be additionally processed according to the desired cooking method, and this inconvenience is especially noticeable in the catering industry where large-scale distribution, processing, and cooking are performed.

The problem to be solved by the present invention is to provide a meat processing method that processes meat to make distribution of meat more convenient during the process of processing and distributing meat, and to make it more convenient to cook in the cooking process after distribution.

The problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the description below.

A meat processing method with improved cooking convenience and distribution convenience according to one aspect of the present invention to solve the above-mentioned problems includes the steps of preparing meat; Curing meat; Processing cured meat; A step of packaging the processed meat, wherein the meat may include any one of pork, beef, and chicken, and the step of processing the cured meat may include packaging the meat to suit the cooking purpose. It may be characterized by processing.

Other specific details of the invention are included in the detailed description and drawings.

The present invention provides a meat processing method that improves cooking convenience and distribution convenience.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

Figure 1 is a flow chart showing the meat processing method of the present invention with improved cooking convenience and distribution convenience.

The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and may be implemented in various different forms. The present embodiments are merely provided to ensure that the disclosure of the present invention is complete and to provide a general understanding of the technical field to which the present invention pertains. It is provided to fully inform the skilled person of the scope of the present invention, and the present invention is only defined by the scope of the claims.

The terminology used herein is for describing embodiments and is not intended to limit the invention. As used herein, singular forms also include plural forms, unless specifically stated otherwise in the context. As used in the specification, “comprises” and/or “comprising” does not exclude the presence or addition of one or more other elements in addition to the mentioned elements. Like reference numerals refer to like elements throughout the specification, and “and/or” includes each and every combination of one or more of the referenced elements. Although “first”, “second”, etc. are used to describe various components, these components are of course not limited by these terms. These terms are merely used to distinguish one component from another. Therefore, it goes without saying that the first component mentioned below may also be a second component within the technical spirit of the present invention.

Unless otherwise defined, all terms (including technical and scientific terms) used in this specification may be used with meanings commonly understood by those skilled in the art to which the present invention pertains. Additionally, terms defined in commonly used dictionaries are not to be interpreted ideally or excessively unless clearly specifically defined.

Spatially relative terms such as “below”, “beneath”, “lower”, “above”, “upper”, etc. are used as a single term as shown in the drawing. It can be used to easily describe the correlation between a component and other components. Spatially relative terms should be understood as terms that include different directions of components during use or operation in addition to the directions shown in the drawings. For example, if a component shown in a drawing is flipped over, a component described as "below" or "beneath" another component will be placed "above" the other component. You can. Accordingly, the illustrative term “down” may include both downward and upward directions. Components can also be oriented in other directions, so spatially relative terms can be interpreted according to orientation.

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

Figure 1 is a flowchart showing an example of a meat processing method with improved cooking convenience and distribution convenience according to an embodiment of the present invention.

Referring to Figure 1, processed and packaged meat can be processed, packaged and distributed to suit the cooking purpose for which it will be used.

In various embodiments, preparing meat (S110) may include preprocessing meat containing at least one of pork, beef, and chicken. This pretreatment may include cutting off inedible parts, removing feathers or fur, or removing internal organs. In addition, a bleeding treatment step may be included as needed, and the blood discharged during the bleeding treatment may be stirred well to prevent coagulation, and then processed to remove fibrous substances and use it as ingredients such as blood sausage and sundae sausage.

The step of salting meat (S120) is a step of adding a salting agent to the meat. In order to uniformly add a salting agent, thawed raw meat and a salting solution are added to a tumbler, and then the meat is quenched in a specific range at a specific range of rpm. It may include a tumbling step of allowing the salting solution to penetrate into the raw meat by performing a tumbling treatment for a period of time.

In various embodiments, the salting step may include a pretreatment step to remove odor from meat. For example, a step of marinating and maturing in cooking liquor to remove odor or a step of improving meat quality by adding a meat tenderizer may be included. By adding this step, the unique rigidity of organ meat can be resolved and the meat can penetrate into the inside, making the meat more juicy. Furthermore, various alcoholic beverages, natural seasonings, onion powder, garlic powder, pepper powder, sugar, mustard powder, and ginger powder may be added for the tenderizing effect and flavor during cooking.

In various embodiments, the salting step may include the step of maturing the salted meat, through which the seasoning and spice ingredients are deeply absorbed into the salted meat, softening or moistening the meat and enriching the flavor through aging. You can. Ripening can be accomplished at a low temperature of 5°C to 10°C, and can be performed by storing in a ripening chamber for 20 to 24 hours.

The step of processing the cured meat (S130) is a step of processing the meat to make it convenient for cooking. Through this, the cooking convenience of distributed meat can be increased by processing it appropriately for each cooking purpose.

In various embodiments, meat may be processed into a form suitable for cooking purposes. For example, when processing chicken meat for cooking stir-fried chicken, it can be processed by cutting it into a shape and size that is convenient to eat in advance, and in addition, large-sized meat can be cut into a convenient size for cooking and processed.

The step of packaging the processed meat (S140) is a step of packaging the processed meat for distribution. Convenience of distribution can be improved by packaging the processed meat in an external container that is convenient to stack or is easy to transport.

In various embodiments, the meat may include any one of pork, beef, and chicken, and may include classifications such as PSE (Pale Soft Exudative) meat and DFD (Dark Firm Dry) meat.

In various embodiments, processing the cured meat may include deboning the meat. This can be done when it is necessary to separate the meat and bones depending on the cooking purpose, with the bones being used for steeping to add flavor to the broth, and the lean meat being conveniently added to the finished dish. To this end, lean meat can be further processed into various forms depending on the cooking purpose.

In various embodiments, the step of cutting the deboned meat for cooking may include cutting it into a size or shape convenient for cooking, cutting it into a size convenient for eating, or grinding it.

In addition, a measuring means can be provided to measure the thickness or size of each part of the meat by inserting a pin, and an additional process of adjusting the cutting point according to the measured thickness or size can be performed.

The step of packaging the processed meat includes packaging the meat cut for cooking, packaging the deboned and separated bones for broth, and packaging the packaged meat and the bones packaged for the broth together. It can be included.

In various embodiments, the step of packaging the deboned and separated bones for broth may be characterized in that the separated bones are packaged in a dashi pack, and the deboned bones are packaged in a dashi pack to increase cooking convenience. The container containing the meat and meat can be packed again into a larger external container.

The step of packaging processed meat includes placing the meat in an inner container and skin-packing the meat and the inner container together using an oxygen-permeable film, and placing the skin-packaged meat in an outer container larger than the inner container and sealing the meat with an airtight film. It may include the step of gas substitution packaging using .

Skin packaging is highly effective in maintaining the appearance of meat, but an oxygen-permeable film must be used to supply atmospheric oxygen to the meat surface. If the oxygen partial pressure is maintained low, the formation of oxymyoglobin is low, resulting in changes in meat color or peculiar meat characteristics. Fishy or foul odors may occur, so when combined with gas substitution packaging that injects high-concentration oxygen to fix the meat pigment with oxymyoglobin, excellent results in both meat color and odor are obtained by suppressing the growth of anaerobic bacteria. You can.

In various embodiments, the external container may include a transport means for convenience of distribution, and the transport means may be formed in a shape that is easy to hold by hand or paired with a transport machine, so that it can be used as a means to improve distribution convenience. there is. For example, the external container may be molded with a handle in a shape that is easy to lift or pull, or a connection part that can be connected to another external container may be formed to make it convenient to transport several packaging containers at once, but there are various other types of transport. The means may be molded or attached and are not limited to these examples.

In various embodiments, the step of packaging meat may include packaging meat in an amount appropriate for cooking for a specific number of people to improve cooking convenience in large cafeterias. For example, meat can be packaged in quantities of 5 servings, 10 servings, 40 servings, etc. so that the amount of meat required for the entire cooking can be taken out more quickly and conveniently in a cooking environment and used for cooking, but is not limited to this.

In various embodiments, the modified gas packaging step may be characterized by the additional use of carbon dioxide. Carbon dioxide has the effect of inhibiting the growth and reproduction of microorganisms, so it is most commonly used in gas exchange packaging methods. The carbon dioxide added in the packaging container dissolves in the moisture present on the surface of the meat, lowering the pH of the meat and inhibiting the activity of microorganisms. It not only inhibits but also reduces the activity of enzymes to prevent spoilage. However, when carbon dioxide with a concentration of 20% or more is used, discoloration of the meat surface may occur depending on the partial pressure. This is due to the formation of matte myoglobin as the pH of the meat decreases, so the addition of oxygen as described above may cause this. This phenomenon can be prevented.

Above, embodiments of the present invention have been described with reference to the attached drawings, but those skilled in the art will understand that the present invention can be implemented in other specific forms without changing its technical idea or essential features. You will be able to understand it. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive.

Claims (5)

Preparing meat;
Curing meat;
Processing cured meat;
Including the step of packaging processed meat,
The meat is characterized in that it includes any one of pork, beef, and chicken,
The step of processing the cured meat is characterized in that the meat is processed appropriately for cooking purposes.
Meat processing method with improved cooking convenience and distribution convenience. According to claim 1,
The step of processing the cured meat,
Deboning meat; and
cutting the deboned meat for cooking; Characterized by including,
The step of packaging the processed meat,
packaging the meat cut for cooking;
Packaging the deboned and separated bones for broth; and
Comprising the step of packaging the packaged meat and the bones packaged for the broth together,
Meat processing method with improved cooking convenience and distribution convenience. According to claim 1,
The step of packaging the processed meat,
Putting meat in an inner container and then skin-packing the meat and the inner container together using an oxygen-permeable film; and
Putting the skin-wrapped meat in an external container larger than the inner container and packaging it using an airtight film; containing
Meat processing method with improved cooking convenience and distribution convenience. According to clause 3,
The external container is,
Characterized by having a flat structure that is advantageous for lamination,
Characterized in that it includes a structure for transportation,
Meat processing method with improved cooking convenience and distribution convenience. According to clause 3,
The gas exchange packaging step is characterized by additional use of carbon dioxide,
Meat processing method with improved cooking convenience and distribution convenience.