Automated packaging system through chilled meat and meat processing of chilled meat

Abstract

The present invention relates to an automated packaging system for meat processing by chilled and frozen meat, comprising: after transporting raw pork provided by a meat processing company to a bone-bone table, manually separating bone parts of bone and meat from the raw pork; the orthopedic part of the processed meat is divided into a plurality of parts including front leg meat, rear leg meat, neck meat, shoveled belly and ribs; a portion for disinfecting by spraying a disinfecting gas on the surface of the bone and meat; the infusion part is used for puncturing the surface of bone meat by using an injection needle and then injecting food additives through an injection tube connected with the injection needle; putting the fixed meat into a freezing chamber, and freezing to obtain a frozen part of the frozen meat; frozen meat is cut into a certain size and put into a packaging container, after the upper portion of the frozen meat is covered with a thin film, vacuum pressure is generated between the thin film and the packaging container, air in the thin film and the packaging container is sucked in and exhausted, and the thin film is attached to the frozen meat.

Description

Technical Field

[0001] This invention relates to an automated packaging system for processed meat, including chilled meat and chilled meat. Background Technology

[0002] In recent years, the meat industry has moved away from the traditional distribution method of meat shops and instead distributes meat in the form of chilled or frozen meat by building brands with centralized distribution networks.

[0003] The meat industry, centered on frozen meat, has established the concept of branded chilled meat. Starting with small-scale slaughtering and processing, large-scale advanced meat processing plants are increasing, and various factors related to the microbial contamination of meat are being addressed to provide consumers with fresh meat. It is evolving into a production method centered on storage and quality, as well as meat hygiene.

[0004] Therefore, thanks to the development of meat packaging technology, meat can be sold not only in large supermarkets and department stores without slaughtering equipment, but also easily purchased by consumers through online shopping, and sold in boxes that only allow identification of certain parts of the meat.

[0005] With this in mind, in order to provide consumers with hygienic and high-quality meat products in the best condition, various packaging methods are adopted according to the cut of meat and the form of sale. Basically, it is required to use packaging materials that meet the characteristics required for food packaging, such as oxygen barrier, transparency, impact resistance, heat shrinkage and simplicity, to preserve food as much as possible in terms of freshness, taste, nutritional components and appearance.

[0006] On the other hand, depending on the final packaging conditions, distribution process, and shelf life of the meat, it is necessary to change the necessary packaging conditions in order to maintain the freshness and bright red color of the meat.

[0007] Korean Patent No. 10-0775967 discloses a "method for packaging meat compounds".

[0008] The previous patent specified (a) the step of placing meat into the inner container and then wrapping the meat and the inner container together with an oxygen-permeable membrane; (b) the step of placing the body-packaged meat in an outer container larger than the inner container, and degassing the modified atmosphere with oxygen using an airtight membrane; its characteristic is that it is made of...

[0009] However, conventional meat composite packaging methods can prevent premature spoilage of meat caused by anaerobic bacteria while maintaining the shape of the packaged product. However, they have the problem of complex packaging processes, which not only increases manufacturing costs, but also has the disadvantage of not being able to slow down the discoloration that occurs on the cut surface of the meat.

[0010] Existing technical documents

[0011] Patent documents

[0012] Patent Document 1: Korean Patent Application No. 10-2006-0131939 Summary of the Invention

[0013] The problem that the invention aims to solve

[0014] This invention aims to solve the problems of traditional technologies and provides an automated packaging system for the processing of chilled and frozen meat. This system can quickly deliver high-quality pork to wholesalers or consumers of pork carcasses, from the supply of pork carcasses to shaping, freezing and post-refrigeration packaging.

[0015] Methods for solving problems

[0016] The purpose of this invention is to transfer raw pork supplied by a meat processing company to a bone-working table, where bones and meat are then manually separated from the raw pork; the bone portion of the processed meat is divided into several parts, including foreleg meat, hind leg meat, neck meat, belly, and ribs; a portion is disinfected by spraying disinfectant gas onto the surface of the bone and meat; an infusion portion is formed by piercing the surface of the bone and meat with an injection needle and then injecting food additives through an injection tube connected to the injection needle; the frozen portion is formed by placing the fixed meat in a freezer and freezing it; the frozen meat is cut into certain sizes and placed in a packaging container, covered with a film, and a vacuum pressure is created between the film and the packaging container to draw in and expel the air inside, causing the film to adhere to the frozen meat; this can be achieved through an automated packaging system for processing both chilled and frozen meat.

[0017] The sterilization process involves placing the meat and bones into a sterilization device, injecting sterilizing gas, and sealing it for 30 to 60 seconds. The sterilizing gas is ozone or chlorine dioxide (ClO2). The sterilization device is a sterilization chamber body with a meat and bones storage container. The opening and closing of the sterilization chamber body is achieved by hinged and bonded connections between the cover plate formed by the gas injection tube and the shafts formed on both sides of the storage box and the inner walls formed on both sides of the sterilization chamber body. It can be rotated and shaped. The driven pulley is connected to a shaft on one side, and the belt is connected to the driving pulley. Its characteristic is that it includes a rotating part that contains a receiver, which is composed of a motor formed by the main pulley connected to the belt.

[0018] In the infusion portion, the food additives are characterized by a mixture of alcohol, seasonings, tenderizers, ginger juice, pine needle extract, cloves, and colorants, preservatives, antioxidants, bactericides, and nutritional enhancers.

[0019] The packaging section is characterized by: a release agent coating section on the outer surface of the frozen meat, a container settling section of the packaging container containing the frozen meat coated with release agent, and a filler injected after the upper part of the packaging container is covered with a film and before a vacuum pressure is formed.

[0020] The release agent is characterized by being selected from a group consisting of liquid paraffin and castor oil for more than one day, and the filler is selected from a group consisting of oxygen, hydrogen, nitrous oxide and carbon dioxide for more than one day.

[0021] The orthopedic section features a thickness measurement unit that measures the thickness of the fat layer after the bone and muscle settle onto the worktable. The thickness estimator calculates the thickness to be removed by comparing the measured fat layer thickness value with a set reference value. The fat layer removal unit removes the epidermis and fat layer to achieve the set thickness by removing the outer layer of the fat layer.

[0022] Invention Effects

[0023] According to the present invention, in order to quickly supply high-quality pork to pork wholesalers or consumers, the packaging of frozen and refrigerated pork carcasses can be carried out rapidly from the supply of pork carcasses. From the supply of pork carcasses to shaping, freezing and refrigeration, the process can improve work efficiency. Attached Figure Description

[0024] Figure 1 This is a schematic diagram illustrating the configuration of an automated packaging system for meat processing of fresh and frozen meat according to the present invention.

[0025] Figure 2 The accompanying drawing illustrates the thickness measurement section of the orthopedic portion in an automated packaging system for processing chilled and frozen meat according to the present invention.

[0026] Figure 3 The image is a cross-section showing the sterilization device in the sterilization section of an automated meat processing and packaging system for refrigerated and frozen meat according to the present invention.

[0027] Figure 4 This is a cross view showing the "fat layer removal section" in an automated packaging system for processing chilled and frozen meat according to the present invention.

[0028] Figure 5 It is a cross-section showing the "fat layer removal section" in an automated meat processing and packaging system for chilled and frozen meat according to the present invention.

[0029] Figure 6 This is a magnified cross-sectional view of the "fat layer removal" process in the automated packaging system for processing chilled and frozen meat, as described in this invention.

[0030] Explanation of reference numerals in the attached figures:

[0031] 6: Bracket

[0032] 267: Knife Holder

[0033] 8: Surface cooling section

[0034] 9: Sterilizer

[0035] 61: Mobile stand

[0036] 62: Lower vertical wall

[0037] 64: Upper vertical wall

[0038] 66: Fasteners

[0039] 80: Cover

[0040] 82: Coolant injection pipe

[0041] 84: Coolant Supply Department

[0042] 92: Sterilization chamber body

[0043] 94: Cover plate

[0044] 95: Bracket

[0045] 96: Rotating part of storage box

[0046] 100: Bones

[0047] 120: Bone Workbench

[0048] 140: Ultraviolet sterilizer

[0049] 160: Cooling gas injector

[0050] 200: Orthopedic Components

[0051] 220: Thickness Measurement Section

[0052] 240: Thickness Calculation Section

[0053] 260: Fat layer removal

[0054] 262: Cutting board

[0055] 264: Guide rail

[0056] N: Knife

[0057] 300: Sterilizer

[0058] 400: Syringe

[0059] 500: Refrigeration parts

[0060] 600: Packaging parts Detailed Implementation

[0061] The embodiments are described in detail below with reference to the accompanying drawings. However, various modifications can be made to the embodiments, and therefore the scope of the patent application is not limited to or restricted by these embodiments. Any changes, equivalents, or substitutions to the embodiments should be understood to be included within the scope of the claims.

[0062] The specific structural or functional descriptions of the embodiments are provided for illustrative purposes only and may be modified and implemented in various forms. Therefore, the embodiments are not limited to a particular form of disclosure, and the scope of this specification includes changes, uniformities, or substitutions incorporated into the descriptive concepts.

[0063] Terms such as first or second can be used to describe various components, but the interpretation of these terms should only be used to distinguish one component from another. For example, the first component can be named the second component, and similarly, the second component can be named the first component.

[0064] When a component is said to be "connected" to another component, it should be understood that it may be directly connected to or connected to another component, but there may be another component between them.

[0065] The terminology used in the embodiments is for illustrative purposes only and should not be construed as restrictive. Singular expressions include plural expressions unless the context clearly implies otherwise. In this specification, the terms "comprising" or "having" should be understood to mean the presence of the functions, numbers, steps, actions, components, parts, or combinations thereof described herein, and should not exclude the presence or addition of one or more other functions or numbers, steps, actions, components, parts, or combinations thereof.

[0066] Unless otherwise defined, all terms used herein, including technical or scientific terms, shall have the same meaning as commonly understood by one of ordinary skill in the art to which the embodiments pertain. Terms such as those defined in common dictionaries shall be interpreted as having the meaning consistent with their meaning in the relevant descriptive context and shall not be interpreted in an idealistic or overly formal sense unless expressly defined herein.

[0067] Furthermore, when describing the accompanying drawings, regardless of the drawing code, the same reference numerals should be assigned to the same elements, and identical repetitive descriptions should be omitted. When describing embodiments, detailed descriptions should be omitted if it is determined that a specific description of the relevant technical notifications may unnecessarily obscure the essential points of the embodiment.

[0068] The advantages and features of the present invention, as well as methods for implementing them, will be described with reference to the embodiments described in detail below and the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be practiced in various different forms. The embodiments are provided only to ensure that the disclosure of the invention is complete and to fully provide the scope of the invention to those skilled in the art to which it pertains, and the invention is defined only by the class of the claims.

[0069] In this embodiment of the invention, all terms used herein, including technical or scientific terms, unless otherwise defined, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Terms such as those defined in common dictionaries should be interpreted as having the meaning consistent with their meaning in the relevant descriptive context and should not be interpreted in an ideal or overly formal sense unless explicitly defined in the embodiments of the invention.

[0070] The shapes, sizes, proportions, angles, and quantities disclosed in the accompanying drawings are used to illustrate embodiments of the invention. These shapes, sizes, proportions, angles, and quantities are illustrative and not limiting to the matters shown. Furthermore, in describing the invention, detailed descriptions of relevant known technologies should be omitted if it is determined that such detailed descriptions may unnecessarily obscure the essential points of the invention. Other parts may be added in the manner mentioned in this specification, as long as '~only' is not used. This includes cases where components are represented in the singular and include plural forms, unless specifically stated otherwise.

[0071] When interpreting components, even if not explicitly stated, they will be interpreted as including the error magnitude.

[0072] If the description of the positional relationship is described as '~above', '~top', '~below', '~beside', etc., then one or more other parts may be located between these two parts, unless 'immediately' or 'direct' is used.

[0073] The term "on" refers to any element or layer that is directly inserted into another device or is located in the middle of another device. Throughout the specification, the same reference zero refers to the same component.

[0074] The dimensions and thicknesses of each configuration shown in the figure are for illustrative purposes only, and the invention is not necessarily limited to the size and thickness of the structures shown.

[0075] Each feature in the various embodiments of the present invention can be combined with each other in part or in whole, and as those skilled in the art will fully understand, they can be technically linked and driven together, and each embodiment can be performed independently of each other or together in an associated relationship.

[0076] In the attached figures, Figure 1 This is a construction drawing illustrating an automated packaging system for meat processing of fresh and frozen meat according to the present invention. Figure 2 This is a drawing illustrating meat processing of fresh and frozen meat according to the present invention, showing the thickness measurement part of the fixed part in the packaging automation system. Figure 3 This illustrates the processing of chilled and frozen meat according to the present invention, and shows a cross-section of the sterilization apparatus in the sterilization section of the packaging automation system. Figure 4 This is a cross-sectional view showing the "fat layer removal section" in an automated packaging system for processing chilled and frozen meat according to the present invention. Figure 5 This section describes the "fat layer removal section" in an automated packaging system for processed chilled and frozen meat according to the present invention. Figure 6 This is a partially enlarged cross-section of the "fat layer removal section" in the automated packaging system for meat processing of refrigerated and frozen meat according to the present invention.

[0077] The automated packaging system for processing chilled and frozen meat according to the present invention is,

[0078] After the pork supplied by the meat processing company is transported to the bone-bone workbench, the bone portion (100) is separated from the pork by hand.

[0079] The bone-in pork is divided into several parts, namely, foreleg meat, hind leg meat, neck meat, belly and ribs, and processed into the bone part of ordinary meat (200).

[0080] The sterilization section 20 is sterilized by spraying sterilizing gas onto the surface of the bone and meat 300;

[0081] After the injection needle 410 is inserted into the surface of the bone and flesh 20, the infusion section 400 injects the food additive liquid through the injection tube 430 connected to the injection needle 410.

[0082] The frozen portion (20) is placed in a freezer (20b) to make frozen meat (500b);

[0083] Frozen meat (20b) is cut into certain sizes and then placed in packaging 600 within packaging container (V). After covering the top with a film, a vacuum pressure is created between the film (F) and the packaging container (V) to draw in and expel internal air, causing the film (F) to adhere to the frozen meat (20b); it is made of,

[0084] The bone section 100 includes a bone workbench 120 for holding raw pork and an ultraviolet sterilizer 140 installed in the bone workbench 120.

[0085] The pork is disinfected using an ultraviolet sterilizer 140.

[0086] The raw pork, which has passed through a UV sterilizer 140, is chopped up, and the bones are separated from the meat with a knife.

[0087] The process of cutting bones and meat and peeling meat may include a cooling gas injector 160 that sprays cooling gas onto the cutting area.

[0088] Cooling gas ejected from the cooling gas injector 160 is supplied to the cutting tool to cool the frictional heat that may be generated during the cutting process.

[0089] The cooling gases are carbon dioxide and ethylene oxide, or a combination thereof.

[0090] During the process of cutting meat by spraying cooling gas onto the cutting blade, the frictional heat generated by the cutting edge is inevitably removed, keeping the temperature of the cut surface between 0℃ and 4℃ to prevent changes in the meat quality.

[0091] Ultraviolet disinfection of pork can be carried out in an ultraviolet sterilizer or by irradiating the cutting edge with ultraviolet light during the cutting process to prevent bacterial growth.

[0092] The orthopedic component 200 consists of a thickness measuring component 220 that measures the thickness of the fat layer after settling on the worktable 201, a thickness estimator 240 that calculates the thickness to be removed by comparing the measured fat layer thickness map with a set reference value, and a fat layer removal component 260 that removes the epidermis and fat layer to the thickness to be removed from the fat layer to be cut to the set thickness of the epidermis.

[0093] refer to Figure 2 The thickness measuring unit 220 uses the measuring device 3 to measure the length from the skin through the fat layer to the area where the lean meat base meets.

[0094] The measurement (3) can be magnetic or digital.

[0095] Ideally, the reference value can be set to 10-20% of the fat layer thickness relative to the lean meat thickness.

[0096] For example, the thickness of the fat layer should be 10-20% compared to the thickness of the lean meat, and the fat layer ratio of neck meat can be set at 5:5.

[0097] The fat layer removal section 260 drives the anvil 262, in which the fat layer 22 of the meat 20 sits facing upwards, and the anvil 262 has a plurality of guide rails 264 radially formed between the anvil 262 and the fixing section, such that the guide rail coupling ball 265 coupled to each guide rail 264 is fixed to the outside of the meat 20.

[0098] The tool holder 267 is horizontally connected to the upper part of each plurality of holders 6 and consists of a tool N that is horizontally pressed into the top of the tool base 267.

[0099] The support 6 and the tool holder 267 form an approximate shape.

[0100] Therefore, while pushing the blade N horizontally in one direction, the fat layer (6) of the ordinary meat (22) protruding from the upper part of the support (20) is cut and removed.

[0101] The blade holder 267 is fixed to the upper part of the bracket 6 by screws. After use, the blade holder 267 can be removed by loosening the screws for cleaning.

[0102] In this way, the knife N is lowered so that it adheres to the top of the knife base 267, and while pushing it to the side, the fat layer 20 of the bone and flesh 22 protruding from the upper part of the support 6 is cut and removed.

[0103] During the cutting process, the bone and meat 20 are in close contact with and fixed to multiple supports 6 so that it will not move, and the cutting blade N cuts at high speed so that only the fat layer 22 can be cut horizontally without the bone and meat 20 moving to remove the required thickness.

[0104] The support frame 6 is divided into upper and lower rods to adjust the height of the support frame 6.

[0105] According to one example, the bracket 6 includes a lower vertical wall 62 connected perpendicularly to a movable rod 61 connected to a guide rail 264, an upper vertical wall 64 overlapping the lower vertical wall 62, and a fastener 66 coupled to the lower vertical wall 62 by penetrating the upper vertical wall 64. The fastener 66 may be a bolt of a predetermined length.

[0106] In the lower vertical wall 62, a vertical elongated hole 620 is formed. A hole 640 is opened in the upper vertical wall 64. A fastener 66 passes through the hole 66. A fastening ball 66 passes through the hole 640 in the upper vertical wall 640 and through the elongated hole 620. A nut 65 is fastened on the other side, which can be firmly tightened.

[0107] The surface cooling section (6) freezes the fixed meat protruding from the upper part of the support (8), making it harder than other parts so that the frozen part can be cut; it can contain more.

[0108] The surface cooling unit 8 includes a cover plate 80 mounted on the upper part of the bracket 6, a coolant injection pipe 82 for injecting coolant into the cover plate, and a coolant feeding device 84 connected to the coolant injection pipe 82.

[0109] Therefore, the coolant injected into the inside of the cap 80 through the coolant injection tube 82 can come into contact with the bone and flesh 20 protruding from the upper part of the support 6, so that the fat layer 22 can be partially cooled.

[0110] In this way, through partial cooling, it becomes harder than other parts, making it easy to cut frozen parts.

[0111] After inserting the meat (20) into the sterilization device (9) and sealing it for 30 to 60 seconds, sterilization gas is injected into the sterilization section 300.

[0112] The bactericidal gas can be ozone or chlorine dioxide (ClO2).

[0113] The concentration of ozone gas can be 3.0 to 4.0 ppm.

[0114] Chlorine dioxide is produced by the reaction of hydrochloric acid and sodium chlorite, and it has excellent bactericidal ability, bactericidal efficacy and multifunctionality.

[0115] See Figure 3 The sterilization device 9 is a sterilization chamber body 92, which has a storage container 93 for holding meat and bones 20, an opening and closing mechanism for the sterilization chamber body 92, a gas injection pipe 94 connected to and rotatably formed on the inner walls 95 formed on both sides of the sterilization chamber body 92, a cover 94 formed by a shaft 931, a driven pulley 962 connected to one side shaft 931, a belt 964 connected to the driven pulley 962, and a main drive pulley 966 connected to the belt 964. The storage box rotating part 96, which is composed of a motor 968, is also composed of the storage box rotating part 96.

[0116] In the infusion portion 400, the food additives consist of a primary undiluted solution mixed with alcohol, seasonings, tenderizers, ginger juice, pine needle extract and cloves, as well as color developers, preservatives, antioxidants, bactericides and nutritional enhancers.

[0117] Colorants are additives that stabilize, maintain, and enhance color; they can be sodium nitrate.

[0118] Preservatives are additives that prevent microbial spoilage and extend the shelf life of food. They are selected from the group consisting of sodium hyposulfite, methyl paraben, and propionic acid, and are used for more than one day.

[0119] Antioxidants are additives that prevent food from spoiling due to oxidation. They are selected from a group consisting of tea extract, quercetin, ferulic acid, and natural tocopherols for more than one day.

[0120] Bactericides are food additives that kill microorganisms on the surface of food in a short time. They are selected from a group consisting of hydrogen peroxide, peracetic acid, hypochlorous acid water, sodium hypochlorite, and ozone water, and can be used for more than one day.

[0121] Nutritional fortifiers are food additives that restore or enhance nutrients lost during manufacturing to maintain the nutritional quality of food, and are selected from a group consisting of sodium molybdate, methionine, citric acid, glutamine, and thiamine dibenzoyl peroxide for more than one day.

[0122] The packaging section 600 is the mold release agent application section 620, used to apply the mold release agent to the surface of the frozen meat 20b, and the container 640 and container seat section 640 containing the packaging container (V) of the frozen meat coated with the mold release agent.

[0123] The upper part of the packaging container V is covered with a film and then consists of a filler injection section 660 for injecting filler before forming vacuum pressure.

[0124] Release agents are food additives that prevent raw pork from sticking to containers, maintain the shape of the food, make it easy to separate, and are selected from a group consisting of liquid paraffin, castor oil, etc., for more than one day.

[0125] A filler is a gaseous food additive that is intentionally injected into the packaging container during food preparation to protect the food from oxidation or spoilage, and is selected from a group consisting of oxygen, hydrogen, nitrous oxide, and carbon dioxide for more than one day.

[0126] The embodiments of the present invention have been described in more detail with reference to the accompanying drawings. However, the present invention is not necessarily limited to such embodiments, and various modifications can be made within the scope of the technical concept of the present invention. Therefore, the embodiments disclosed in this invention are intended to illustrate rather than limit the technical concept of the present invention, and the scope of the technical concept of the present invention is not limited by these embodiments. Therefore, the above embodiments should be understood as illustrative in all respects, but not limited to them. The scope of protection of the present invention should be interpreted in accordance with the following claims, and all technical concepts within the equivalent scope should be interpreted as falling within the scope of the claims of the present invention.

[0127] Therefore, other embodiments, other embodiments, and those equivalent to the patent claims also fall within the scope of the claims described below.

Claims

1. An automated packaging system, wherein, include: After the pork supplied by the meat processing company is transported to the bone-bone workbench, the bones are separated from the pork by hand. The bony part of processed meat is divided into several parts, namely, foreleg meat, hind leg meat, neck meat, belly, and ribs; The part that is disinfected by spraying disinfectant gas onto the surface of the flesh and bone; The injection needle pierces the surface of the bone and flesh, and then the infusion portion of the food additive is injected through the injection tube connected to the injection needle. The frozen portion of frozen meat is made by placing the fixed meat in the freezer and freezing it. Frozen meat is cut into certain sizes and placed in a packaging container. After covering the top with a film, a vacuum pressure is created between the film and the packaging container, drawing in and expelling the air inside, causing the film to adhere to the frozen meat.

Images