Method for processing soft meat and device therefor
By using a mixture of specific ingredients and low-temperature treatment combined with a specialized device, the problem of decreased meat texture caused by existing meat tenderizers has been solved, achieving optimization of meat quality and flavor as well as preservation effects.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- KALAYIN INTERNATIONAL CO LTD
- Filing Date
- 2025-01-06
- Publication Date
- 2026-06-19
AI Technical Summary
Existing meat tenderizers cause a decline in meat texture and an increase in saltiness during long-term fermentation, making it difficult to improve meat quality and flavor without damaging the tissue, and there is a lack of effective preservation methods.
The meat is processed using a mixture of sodium bicarbonate, D-soflavone, DL-alanine, gum arabic, sodium L-glycine, sodium polyphosphate, and other ingredients combined with plant extracts. The meat is then cooked at low temperatures and soaked multiple times, and processed using a specialized tender meat processing device.
It optimizes meat texture and flavor without damaging the meat tissue, provides preservation, and enhances the tenderness and flavor of the meat.
Smart Images
Figure CN122229151A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to a method and apparatus for processing soft meat. Background Technology
[0002] With the development of the industry and the increase in income, people have begun to have a strong interest in extending lifespan and health, and meat consumption in domestic food consumption is increasing.
[0003] Protein intake is essential, but as society gradually enters an aging era, the elderly find it difficult to consume meat due to their physical and digestive abilities. Moreover, with the increasing proportion of meat in the Chinese diet, people are paying more and more attention to tender meat for the sake of the elderly and children.
[0004] Typically, meat undergoes a tenderizing process before cooking to enhance its flavor, aroma, and texture.
[0005] This type of meat tenderization can be achieved through physical methods or by using meat tenderizers.
[0006] Firstly, physical methods are used to soften tough meat. The repeated freezing and thawing of meat may soften the meat during this process, but as an original method that causes quality degradation, it is no longer used recently.
[0007] Another method is to add meat tenderizers containing salt, various spices, and sweeteners to the meat to enhance the flavor and make it more tender.
[0008] However, commonly used meat tenderizers, in order to achieve their full tenderizing effect, undergo prolonged fermentation with the meat. This extended fermentation can actually cause the meat to lose its chewy texture and become less flavorful, and because they are in the form of salting agents, the saltiness can become too strong. Therefore, there is a need to develop new meat tenderizers that are both easy to use and can enhance the meat's texture, taste, and flavor.
[0009] Existing technical documents
[0010] Patent documents
[0011] (Patent Document 1) Korean Patent Registration No. 10-1147320 Summary of the Invention
[0012] The problem that the invention aims to solve
[0013] The present invention aims to solve the aforementioned problems and its purpose is to optimize the taste and texture of fried chicken when applied to meat without causing tissue decay, and to provide fried chicken that can be preserved.
[0014] The problems to be solved by the present invention are not limited to those mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.
[0015] means for solving problems
[0016] To solve the aforementioned problem, the tenderizing method and apparatus according to the present invention, in the first stage, involves preparing one or more types of meat, which are cut to a certain size, and after removing foreign objects, one or more types of meat are selected from a group consisting of cleaned broiler chicken, pork, duck, beef, foie gras, goat meat, turkey, and ham, and combinations thereof; sodium hydrometer carbonate 30 to 70% by weight, D-sorbitol 1 to 15% by weight, DL-alanine 1 to 15% by weight, Arabic gin 1 to 15% by weight, L-monosodium glutamate (flavor enhancer) 1 to 15% by weight, and sodium polyphosphate (sodium... The second stage of preparing the first mixture involves mixing 5 to 10% by weight of carbonated water, 0.1 to 0.5% by weight of pineapple extract, 0.1 to 0.5% by weight of pumpkin leaf extract, 0.1 to 0.5% by weight of fig extract, and 0.5 to 1% by weight of banana flower extract. The third stage involves brushing the first mixture onto the meat. The fifth stage involves washing the meat, wrapping it in 100g of cooked banana flower and 100g of ginseng flower for 30 minutes to 1 hour, and then cooking it at a low temperature of 8°C for 60 to 90 minutes. The sixth stage involves cooking the meat through the fifth stage, including adding the second mixture using a tenderizing device.
[0017] The seventh stage is repeated two to four times from the sixth stage; and the meat, which is repeated through the seventh stage, may also include an eighth stage in which pine needles are steamed using a steaming device.
[0018] The tender meat device includes a plate for placing the meat during the fifth stage of maturation; a first perforated section located on the upper part of the plate for forming multiple holes in the meat; a drop container located on the lower part of the plate for dropping meat juices, the first mixture, and the second mixture discharged from the meat; and a support container that may include support for the drop container.
[0019] The first punched portion may have the second mixture on its surface.
[0020] The plate portion includes multiple discharge holes formed by the dripping of meat juices, the first mixture, and the second mixture from the meat into the drop container; it may also include a guide plate that wraps around the plate portion and guides the meat juices, the first mixture, and the second mixture from the meat into the drop container.
[0021] The deflector plate can be placed on each side, including the slope that forms a ramp.
[0022] The inclined portion may include a second punched portion for punching the edge of the meat placed on the plate portion, and the second punched portion may be arranged in multiple ways along the inclined area of the inclined portion.
[0023] The drop container can be placed on the edge of the support container, including a grip that can be held by the user.
[0024] The support container may be arranged inside, but may contact the bottom surface of the drop container to reduce the damping of externally generated vibrations.
[0025] Invention Effects
[0026] Similarly, when applied to meat, this invention optimizes flavor and texture and preserves freshness without causing tissue decay.
[0027] The effects of the present invention are not limited to those mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the following description. Attached Figure Description
[0028] Figure 1 and Figure 2 This is a drawing illustrating a method for processing soft meat according to an example of the present invention.
[0029] Figure 2 This is a drawing illustrating a meat processing apparatus according to an example of the present invention.
[0030] Figure 3 This is an example of the invention, showing a drawing of multiple discharge ports of a meat processing apparatus.
[0031] Figure 4 and Figure 5 This is a drawing illustrating the inclined portion and the second punched portion of a meat processing apparatus according to an example of the present invention.
[0032] Explanation of reference numerals in the attached figures
[0033] 100: Soft meat assembly section;
[0034] 110: Board section;
[0035] 111: Multiple discharge ports;
[0036] 112: Judo board;
[0037] 112a: Inclined portion;
[0038] 112b: Second punched section;
[0039] 120: First punched section;
[0040] 121: Support plate;
[0041] 122: Action-Oriented Branch;
[0042] 130: Free fall;
[0043] 131: Controlling Department;
[0044] 140: Support container. Detailed Implementation
[0045] The present invention will now be described in detail with reference to embodiments and drawings. These embodiments are merely illustrative examples to illustrate the invention more specifically, and the scope of the invention is not limited by these embodiments, as will be apparent to those skilled in the art.
[0046] Furthermore, unless otherwise defined, all technical and scientific terms used in this listing have the same meaning as commonly understood by one skilled in the art to which this invention pertains, and in case of conflict, the definitions contained in this listing shall prevail.
[0047] To clearly illustrate the invention proposed in the figures, irrelevant details have been omitted, and similar markings have been added to similar parts throughout the list. Furthermore, when a part says it "contains" a component, it means that it may include other components, not exclude them, unless specifically stated otherwise. Additionally, the term "section" in the list refers to a unit or block that performs a specific function.
[0048] For each step, the identifiers (first, second, etc.) are used for ease of description and do not indicate the order of the steps. Unless a specific order is explicitly specified in the context, each step may be performed in a different order than the specified order. That is, each stage can be performed in the prescribed order, substantially simultaneously, or in reverse order.
[0049] The term "extract" as used in this invention can include extracts obtained through extraction treatment of the original plant, dilutes or concentrates of the extract, dried extracts obtained by drying, modifiers or refinements of the extract, or mixtures thereof, as well as extracts in all dosage forms that can be formed from the extract itself. The extracts of this invention can be extracted from natural, hybrid, or variant plants of each corresponding plant, or from plant tissue cultures.
[0050] For the extraction of the original material described in this invention, there are no particular limitations on the method for extracting the extract; extraction can be performed according to methods commonly used in this technical field. Non-limiting examples of the extraction methods include hot water extraction, ultrasonic extraction, filtration, reflux extraction, etc., which can be performed individually or in combination of two or more methods.
[0051] Figure 1 and Figure 2 This is a drawing illustrating a meat processing method according to an embodiment of the present invention. Figure 2 This is a drawing illustrating a meat processing apparatus according to an embodiment of the present invention. Figure 3 This is a drawing showing a plurality of discharge ports of a meat processing apparatus according to an embodiment of the present invention. Figure 4 and Figure 5 This is a drawing showing the inclined portion and the second punched portion of a meat processing apparatus according to an embodiment of the present invention.
[0052] The meat tenderizing method and apparatus according to the present invention consist of a first stage (S10) to an eighth stage (S80).
[0053] In the first stage (S10), after cutting to the prescribed size and removing foreign objects, one or more types of meat selected from the group consisting of broiler chicken, pork, duck, beef, grazing, goat, turkey, ham, and combinations thereof are prepared for cleaning.
[0054] In the second stage (S20), sodium hydrogen carbonate (30% to 70% by weight), D-Sorbitol (1% to 15% by weight), DL-alanine (1% to 15% by weight), L-monosodium (1% to 15% by weight), sodium polyphosphate (10% to 10% by weight), and 0.1% to 0.3% by weight of refined salt are mixed to form the first mixture.
[0055] In the third stage (S30), 5 to 10% by weight of carbonated water, 0.1 to 0.5% by weight of pineapple extract, 0.1 to 0.5% by weight of pumpkin leaf extract, 0.1 to 0.5% by weight of fig extract, and 0.5 to 1% by weight of banana flower extract are mixed to prepare a second mixture.
[0056] In the fourth stage (S40), the first mixture is brushed onto the meat. At this point, the brush can be used.
[0057] The fifth stage (S50) involves washing the meat in the fourth stage, wrapping it with 100 grams of cooked banana flowers and 100 grams of ginseng flowers for 30 minutes to 1 hour, and then cooking it at a low temperature of 8°C for 60 to 90 minutes.
[0058] In the sixth stage (S60), the second mixture is introduced into the meat that has matured in the fifth stage using the tender meat device 100.
[0059] At this time, the soft meat device 100 may include a plate 110, a first punched portion 120, a landing gear container 130, and a support container 140.
[0060] The plate portion 110 is on which meat that has reached the fifth stage of maturation can be placed. At this point, the plate portion 110 may be made of stainless steel. The plate portion 110 may include a guide plate 112, which encloses multiple discharge holes 111 formed by the meat juices drained from the meat, the first mixture, and the second mixture falling into the drop container 130, and the plate portion 110, guiding the meat juices drained from the meat, the first mixture, and the second mixture into the drop container 130.
[0061] Furthermore, the judo board 112 can form a border in the vertical direction to cover the board portion 110.
[0062] Furthermore, the guide plate 112 can be placed on each side, including an inclined portion 112a. Moreover, the inclined portion 112a may include a second perforated portion 112b, with the perforation located at the meat edge of the plate portion 110. In this case, the second perforated portion 112b perforates from the first perforated portion 120 toward the unperforated meat edge. Additionally, multiple second perforated portions 112b can be arranged along the inclined area of the inclined portion 112a.
[0063] Furthermore, the inclined portions 112a can be arranged along the edges of the judo board 112 for easy cleaning, and these inclined portions 112a can be detached from the edges of the judo board 112.
[0064] Furthermore, although there is no urbanization, protrusions protruding towards the meat can be formed on the wall of the judo board 112, which are clamped together with each inclined part 112a to form clamping protrusions.
[0065] At this point, the inclined portion 112a may form a groove corresponding to the locking protrusion. These locking protrusions and grooves are each magnetic and can combine to form magnetic properties.
[0066] The first perforated portion 120 is located on the upper part of the plate portion 110 and can form multiple holes for the meat. The first perforated portion 120 may be made of stainless steel. Furthermore, the surface of the first perforated portion 120 may be contaminated with the second mixture. That is, the second mixture in the container may be buried in the first perforated portion 120. In addition, the first perforated portion 120... Figure 3 Based on this, a working wave support 122 that can be operated automatically or manually in a direction perpendicular to the upper part of the first punching portion 120 may be included. In addition, the first punching portion 120 is a plurality of protrusions that can punch meat, and can be attached to a support plate 121 that supports the plurality of protrusions. The working wave support 122 can be attached to the upper part of the support plate 121.
[0067] The drop container 130 is placed at the lower part of the plate portion 110 to receive the meat juices discharged from the meat, the first mixture, and the second mixture as they fall. The landing gear container 130 may be made of stainless steel. The drop container 130 is positioned at the edge of the support container 140 and may include a gripper 131 for the user to hold. That is, the support portion 131 may form a circumference longer than the outer perimeter of the support container 140.
[0068] The support container 140 accommodates and supports the drop container 130. Furthermore, the support container 140 is located inside but contacts the outer bottom surface of the drop container 130. The material emitted from the outside may include a low-damping section (not shown). In this case, the damping material may be elastic. Alternatively, it could be rubber. Additionally, multiple anti-slip pads (not shown) may be attached to the outer bottom surface of the support container 140.
[0069] In addition, the tender meat assembly 100 may be made of stainless steel.
[0070] The seventh stage (S70) can be repeated two to four times from the sixth stage.
[0071] The eighth stage (S80), which repeats the process of the seventh stage with the meat, may also include an eighth stage in which pine needles are steamed using a steam generator (not in a city). Pine needles can be placed in the steam generator. The steam generator then produces steam. The steam generator used to produce steam at this stage is a conventional technique, and detailed description is omitted.
[0072] This list only illustrates a few examples of various embodiments implemented by the inventors, but the technical concept of the present invention is not limited thereto, nor is it restricted by the parties involved. Various implementations can be carried out according to the changes of the parties involved.
Claims
1. A method for processing soft meat, wherein, The soft meat processing method includes: The first stage of preparing broiler chicken, pork, duck, beef, beef cattle, mutton, goat meat, turkey meat, horse meat, and one or more meats selected from a group consisting of combinations thereof, after cutting to the specified size, removing foreign objects, and cleaning; The second stage of manufacturing the first mixture involves mixing 30 to 70 wt% sodium hydrometer carbonate, 1 to 15 wt% D-Sorbitol, 1 to 15 wt% DL-alanine, 1 to 15 wt% Arabic Gum, 1 to 15 wt% L-monosodium glutamate (flavor enhancer), and 1 to 10 wt% sodium polyphosphate. The third stage of preparing the second mixture involves mixing 5 to 10% by weight of carbonated water, 0.1 to 0.5% by weight of pineapple extract, 0.1 to 0.5% by weight of pumpkin leaf extract, 0.1 to 0.5% by weight of fig extract, and 0.5 to 1% by weight of banana flower extract. The fourth stage of brushing the first mixture onto the meat; In the fourth stage, after washing the meat, it is wrapped in 100 grams of cooked banana flowers and 100 grams of ginseng flowers for 30 minutes to 1 hour, and then cooked at a low temperature of 8°C for 60 to 90 minutes in the fifth stage; and In the meat that has matured through the fifth stage, the second mixture is introduced into the sixth stage using the tender meat device.
2. The method for processing soft meat according to claim 1, wherein, The soft meat processing method further includes: The seventh stage is repeated 2 to 4 times from the sixth stage; and The meat undergoes an eighth stage of steaming using a steam section, which is repeated in the seventh stage.
3. A soft meat processing apparatus, wherein, The tender meat device includes: The meat is placed on a plate that has matured through the fifth stage; A first punch portion is located on the upper part of the plate portion, forming multiple holes in the meat; A drop container is placed at the lower part of the plate, from which the meat juices drained from the meat, the first mixture, and the second mixture fall; and Support container for the drop container, The second mixture is present on the surface of the first punched portion.
4. The soft meat processing apparatus according to claim 3, wherein, The plate portion includes: Multiple discharge holes formed by the meat juices discharged from the meat, the first mixture, and the second mixture allow it to fall into the drop container; and The plate portion is wrapped around a guide plate that directs the meat juices, the first mixture, and the second mixture draining from the meat into the drop container. The judo board is placed on each side, including ramps that form a slope. The inclined portion includes a second punched portion, the punch being positioned on the edge of the meat on the plate portion. The second punched portion is arranged in multiple parts along the inclined area of the inclined portion.
5. The soft meat processing apparatus according to claim 3, wherein, The drop container is fixed to the frame of the support container, including a grip that can be held by the user. The support container is placed inside and in contact with the bottom surface of the drop container, and includes a shock-absorbing portion to reduce externally generated vibrations.