Meat Processing Method for Refrigerated Distribution

Abstract

The present invention enables meat brought in for processing to undergo a certain processing step so that it can be sold directly to consumers, wherein the meat This relates to a meat processing method for refrigerated distribution aimed at preventing spoilage and improving meat quality. The meat processing method for refrigerated distribution according to the present invention for achieving the above objective comprises the steps of: cutting the meat, including imported cattle and pigs, into smaller parts (S10); washing the meat cut into smaller parts (S20); and performing a first air wash on the washed meat (S30). Step of drying the first air-washed meat (S40), step of refrigerating the dried meat (S50), and the refrigerated meat in detail A cutting step (S60), a second air wash step of the finely cut meat (S70), and removing foreign substances from the second air-washed meat. A step of removing foreign substances (S80), a step of individually packaging the meat by part (S90), and the meat packaged by part at a low temperature It consists of an aging step (S100), and in the above S90 step, packaging by part is double-layered, and the inner layer packaging is empty Use an air-permeable material, but the outer layer packaging uses an air-impermeable material, and the low-temperature ripening in the above S100 step The performance process is characterized by being carried out through multiple stages at different temperatures.

Description

Technology Field The present invention relates to a method for processing meat for refrigerated distribution, and more specifically, to meat brought in for processing. It is to be sold directly to consumers after undergoing a certain processing stage, while preventing meat spoilage and promoting the improvement of meat quality. This relates to a meat processing method for refrigerated distribution. Background Technology To produce high-quality meat, appropriate livestock breeds must be selected and managed properly, and shipped under optimal conditions. There is a need to manage slaughter and feed, and to this end, methods are being sought to improve meat quality by improving feed. all.

[0003] Korean Registered Patent No. 10-1352375 (Publication Date: January 17, 2015) is a feed additive for livestock for improving meat quality and a method for manufacturing the same. A livestock feed additive for improving meat quality containing vitamin C, zinc, and processed sulfur as active ingredients. Published Patent 10-2022-0151242 - 3 - It is characterized by providing a composition and a method for manufacturing the same.

[0004] However, the above technology is intended simply to improve meat quality using feed, and is to be carried out during the distribution process after slaughter. It has limitations in that it is not a technology intended to reduce meat quality.

[0005] In addition, Korean Registered Patent Publication No. 10-0749511 (Registration Date: August 8, 2007) relates to a slaughtering and processing system, wherein slaughtered All information generated during the meat processing process by cut after the pork is entered the pre-cooling room is converted into data, and the said data is barcode This relates to a slaughter and processing system that manages outbound shipments via PDA using a means, wherein abnormal pigs occurring during the processing are handled It is characterized by the advantage of being able to assess the situation at a glance and check the product inventory status in real time at the dispatch area. is doing

[0006] However, the above technology relates to obtaining shipment information, such as the shipment date and the ordering party, through the reading of a barcode label. As such, it has limitations in that it cannot achieve management such as preventing infection during the distribution process, sorting out foreign substances, and optimizing meat quality. The problem to be solved The present invention was created to solve the problems of the aforementioned prior art, and concerns the meat quality that may occur during the processing process. To prevent spoilage, ensure effective removal of foreign substances, and promote meat quality improvement through double packaging This relates to a meat processing method for refrigerated distribution. means of solving the problem The meat processing method for refrigerated distribution according to the present invention for achieving the above objective comprises meat including imported cattle and pigs Step of cutting the meat into smaller pieces (S10), step of washing the cut meat (S20), step of first air washing the washed meat (S30), Step of drying the first air-washed meat (S40), step of refrigerating the dried meat (S50), and the refrigerated meat in detail A cutting step (S60), a second air wash step of the finely cut meat (S70), and removing foreign substances from the second air-washed meat. A step of removing foreign substances (S80), a step of individually packaging the meat by part (S90), and the meat packaged by part at a low temperature It consists of an aging step (S100), and in the above S90 step, packaging by part is double-layered, and the inner layer packaging is empty Use an air-permeable material, but the outer layer packaging uses an air-impermeable material, and the low-temperature ripening in the above S100 step The performance process is characterized by being carried out through multiple stages at different temperatures. Effects of the invention According to the present invention, the meat texture is softened through instantaneous washing of the meat, and foreign substances that may be included during the cutting process are removed. This can be effectively achieved, and through the immediate first air wash and drying process, moisture is removed from the meat's core. Penetration into the part can be prevented, and the secondary air wash and vibration imparted during the secondary air wash process Through this, foreign substances can be removed twice, and meat quality is improved through double packaging and a step-by-step low-temperature aging process. There is an advantage in being able to promote. Brief explanation of the drawing FIG. 1 is a diagram showing a flowchart illustrating a meat processing method for refrigerated distribution according to the present invention. Specific details for implementing the invention Preferred embodiments of the present invention will be described in more detail below with reference to the attached drawings.

[0012] FIG. 1 is a flowchart illustrating a meat processing method for refrigerated distribution according to the present invention, wherein, according to the present invention, the introduced A series of processes from the step of cutting meat, including beef and pork, into small pieces (S10) to the step of low-temperature aging before shipment (S100). Through this, the meat is processed so that it can be distributed under refrigerated conditions. This application covers meat including cattle and pigs brought in after slaughter. Characterized by presenting an overall processing procedure for the type, wherein the consumer is in a state of being finely chopped by part It consists of undergoing a process of completing the low-temperature aging process before being shipped to [the manufacturer].

[0013] First, according to the present invention, the process comprises the step of cutting the meat, including cattle and pigs, that has been brought in after slaughter into smaller pieces (S10). It refers to the process of cutting meat into relatively large pieces, ranging from 1 / 4 to 1 / 8 of its original size, at which time the meat is po The included bones are removed during the cutting process, and generally, the core temperature is used to maintain the meat's texture and freshness. Published Patent 10-2022-0151242 - 4 - The temperature shall not exceed 10℃, preferably 5 to 10℃, and more preferably 7 to 8℃ shall be maintained refrigeration. Make it possible.

[0014] In the present invention, to maintain meat quality, a gradual cooling process is performed so that the internal temperature of the meat is maintained at 1 to 5°C. While in a pounded and temporarily stored state, immediately before bone removal and lumbar dissection are performed, the deep tissue temperature is in the range of 7 to 8°C mentioned above. Through a process of raising the temperature to ensure that the quality and freshness of the incoming meat are maintained in the first place, and then subsequently, the Ensure that the temperature is maintained at an appropriate level during the process of removing bones and cuts. This is done to lower the temperature of the incoming meat while maintaining the meat quality. and to maintain freshness to the maximum, and to raise the core temperature appropriately to facilitate work during the cutting and bone removal processes. The purpose is to ensure that this is done and to minimize the loss of meat.

[0015] In the present invention, after the imported meat is first cut into suitable sizes, namely 1 / 4 to 1 / 8, preferably 1 / 3 to 1 / 6, By subjecting this to a detailed cutting process, work convenience is enhanced, and foreign substances generated during the work process Ensure effective removal. When mincing the lumbar region, basically cut it in half based on the spine, which is the center of the meat. Then, it is cut once more along the middle of the front and hind legs, and subsequently, each divided part is cut at an appropriate location. Make this happen.

[0016] After the imported meat, including beef and pork, is cut into pieces of a certain size, the cut meat undergoes a washing step. (S20) When performing lumbar dissection, bone removal is performed along with the dissection, and at this time, a sharp knife or Due to the nature of using metallic instruments such as electric saw blades, foreign substances containing metallic powder during the cutting and bone removal process It can be included in meat.

[0017] In the present invention, after the groin cutting process is completed, the effective removal of foreign substances that may be included in the meat during the groin cutting process High-pressure instantaneous washing is performed on the chopped meat with purified water to remove. At this time, the chopped meat The cleaning process for Daehan involves a purified material under a certain pressure while suspended from a hook or similar device that moves while fixed to a conveyor located above. This is accomplished using water, thereby effectively removing foreign substances contained in the meat.

[0018] At this time, the pressure of the washing water is set to 0.5 to 15 MPa, so that the meat's due to high pressure exceeding 15 MPa To prevent damage to the meat quality, and to avoid the difficulty of removing foreign substances due to the application of pressure less than 0.5 MPa. It resolves the issue. In addition, in this invention, by setting the temperature of the washing water to 1 to 5℃, the freshness and quality of the meat It is ensured that it can be maintained, and the pressurization time of the washing water is set to 5 to 15 seconds, so that if it is less than 5 seconds, the pressurization effect is negligible It resolves the problem where foreign substances are difficult to remove, and addresses the door that allows washing water to seep into the meat if it exceeds 15 seconds. Prevent the problem.

[0019] After the washing process in step S20 above is completed, the washed meat is subjected to a first air wash (S30). First air wash The process is a necessary step to remove moisture from meat contaminated with washing water through the above S20 step, and thereby In order to remove foreign substances that may not have been completely removed even during the above washing process, and at the same time, the meat Ensure that the contained moisture is removed.

[0020] In the present invention, for the effective removal of moisture, the washing process of step S20 and the first air wash process are performed without a time delay. It is designed to be performed continuously and immediately, and the air provided in the present invention is used to wash meat caught on a conveyor hook, etc. During the process of moving to the state, air is blown in all directions through a device including a nozzle that provides air after the cleaning is finished. Make sure to spray it onto the meat.

[0021] In the present invention, the temperature of the air is set to 1 to 5°C and maintained at the same temperature as the washing water in step S20. It ensures that the meat is not affected by temperature differences during the washing and air wash stages. Also, the supply By ensuring that the airflow speed is 20 to 30 m / s and the duration is 1 to 5 minutes, the air provided at 20 m / s for less than 1 minute Solving the problem of inefficient moisture removal due to fishing, and providing aero at 30 m / s for more than 5 minutes This allows for effective moisture removal while preventing situations where the meat could be damaged.

[0022] After the first air wash is completed, the meat is dried for a certain period of time (S40). Foreign substances and moisture are removed through the first air wash. With this removed, the meat is allowed to be dried while hanging directly on the conveyor hooks, and the time is It is carried out for 30 minutes to 1 hour. During this time, the temperature in the drying space is set to 1 ~, the same as in steps S20 and S30 above. Maintain the temperature at 5℃ and the humidity at 1 to 5%.

[0023] In the present invention, instead of processing the meat through a subsequent process immediately after the first air wash is completed, one Allows the meat to temporarily stay in a space with constant temperature and humidity, thereby allowing substances remaining in or permeated into the meat to... Published Patent 10-2022-0151242 - 5 - It allows only the remaining moisture to be further removed.

[0024] After the drying process is completed, the dried meat is refrigerated (S50). In the present invention, the refrigeration temperature is in the range of 0 to 5℃. As mentioned above, the refrigeration period should be carried out for 2 to 5 days, but preferably for 3 to 4 days at a temperature of 2 to 3℃. Furthermore, the meat processing carried out through the waist cutting process (S10) ~ moisture drying process (S40) is first completed, thereby the carcass surface It ensures that the surface and core are refrigerated evenly to maintain uniform meat quality.

[0025] After the refrigeration process is completed, the meat that has been cut into smaller pieces is further cut (S60). At this time, low-temperature refrigeration Through this process, the stored meat is cut into smaller pieces by cut, and the size of the pieces is the same as the whole piece of meat. It is made to be 1 / 16 to 1 / 64 scale, and the size varies depending on the part as needed. C. During the fine mincing process, bones are not removed separately, and at this time, the internal temperature of the meat is maintained at 1 to 5°C. Before fine-cutting the stem, ensure that the core temperature is within the range of 7 to 8°C mentioned above, and then, after the cutting is completed, return to 1 Ensure that the temperature is maintained at ~5℃.

[0026] The reason for raising the temperature to a certain range during the detailed cutting process is that if cutting is performed at an excessively low temperature, the electric saw blade and This is intended to solve the problem of a relatively high rate of loss as meat is finely chopped by the same cutting device, To reduce the rate of potential loss during the fine cutting process while maintaining the freshness and quality of the meat, the temperature Temporarily raise the temperature to a range of 7 to 8°C, and this applies equally to the lumbar cutting stage.

[0027] After the detailed cutting of the meat is finished, the cut meat is air-washed a second time (S70). This is done in step S30. In the case of the first air wash, it is a process to remove moisture adhering to the meat during the washing step in the previous S20 stage. On the other hand, the second air wash removes metallic powder generated from cutting devices, such as electric saw blades, during the preceding detailed cutting process. As a process for the primary removal of foreign substances including, for example, on the upper part of a conveyor moving chopped meat While in a raised position, air with a constant wind speed is sprayed toward the meat from all directions, including the top and bottom, and this At that time, the conveyor shall have holes large enough to prevent finely chopped meat from escaping, and the size thereof is desirable. By making the mesh size 10 to 50, air is allowed to pass through, but finely chopped meat is not allowed to escape.

[0028] At this stage, the air speed applied is made slightly stronger than during the first air wash process, reaching 40 to 50 m / s, thereby enabling detailed cleaning. It facilitates the easy detachment of foreign substances attached to cured meat, and enables more thorough removal of foreign substances. In order to do so, by applying vibration to the conveyor through a vibration means, the detailed parts moving on the conveyor As the cut meat moves slightly up and down directly above the conveyor, the surface of the meat in contact with the surface of the conveyor becomes variable. By allowing air to come into contact while spaced apart from the conveyor surface, the removal of foreign substances is achieved more reliably. Do so.

[0029] After foreign substances are removed through a second air wash, the meat is passed through a metal detector, such as a magnet, to remove foreign substances once again. Ensure that removal is performed (S80). Ensure that foreign substances are removed to the maximum extent through a second air wash, and the metal detection device By ensuring it passes through last, even fine metallic foreign substances that were not removed during the second air wash process are removed

[0030] Make it possible to become a...

[0031] The foreign substance detection process involves, for example, a metal detection device located above and / or below the location where the above-mentioned second air wash process is completed. Foreign substances are detected from finely chopped meat moving on a conveyor while equipped with, and at this time, the foreign substances A detected signal is generated, and an LED warning light and / or alarm sound generating means is driven through the signal, along with foreign matter The conveyor may stop operating at the detected location, and with the chopped meat at that location collected, the above It is reintroduced so that the second air wash process can be repeated.

[0032] If the conveyor stops operating at step S80, the conveyor operating during the secondary air wash process at step S70 also stops together The operation stops, and steps S70 and S80 continue in an interconnected state due to the characteristic that the conveyor remains the same. So that it is accomplished.

[0033] The meat from which foreign substances have been removed through the above step S80 is then individually packaged by part (S90). At this time, the packaging is the color of the meat It should be kept bright red, but preferably double-packaged to maintain freshness.

[0034] That is, it shall be composed of a double layer consisting of an inner layer and an outer layer, and the inner layer shall use an air-permeable material, while the outer The double packaging shall be made of an air-impermeable material.

[0035] At this time, the inner layer packaging ensures that vacuum sealing is achieved for the meat, and between the inner layer packaging and the outer layer packaging, oxygen and By filling with a mixed gas of carbon dioxide at a ratio of 6–8:4–2, spoilage during distribution is prevented, and meat Published Patent 10-2022-0151242 - 6 - Ensure that the color remains crimson.

[0036] After packaging is completed through the above S90 step, the meat packaged by part is aged at a low temperature (S100). The above low temperature aging The performance process should continue until shipment, preferably over a period of 3 to 4 days, during which the temperature is... The goal is to improve the meat quality of the carcass by allowing it to vary by group. For example, immediately after individual packaging, for 1 day - 2 Maintain a temperature of ~2℃, then maintain a temperature of 2~5℃ for 1~2 days, and then -1 for 1 day. By maintaining a temperature of ~4℃, the quality of the meat can be improved compared to maintaining a constant temperature before shipment.

[0037] According to the present invention, the meat texture is softened through instantaneous washing of the meat, and foreign substances that may be included during the cutting process are removed. This can be effectively achieved, and through the immediate first air wash and drying process, moisture is removed from the meat's core. Penetration into the part can be prevented, and the secondary air wash and vibration imparted during the secondary air wash process Through this, foreign substances can be removed twice, and meat quality is improved through double packaging and a step-by-step low-temperature aging process. There is an advantage in being able to promote.

[0038] Although preferred embodiments of the present invention have been described above, the scope of the present invention is not limited thereto. It should be understood that the scope of the present invention extends to those within a substantially equivalent range to the embodiments thereof, and the present Within the scope that does not depart from the spirit of the invention, by a person with ordinary knowledge in the technical field to which the invention belongs Various variations can be implemented.

Claims

Claim 1 A step (S10) of temporarily storing imported meat, including beef and pork, while undergoing a cooling process to maintain its core temperature at 1 to 5°C, and then performing sub-cutting at a core temperature in the range of 7 to 8°C immediately before cutting; a step (S20) of washing the sub-cut meat using washing water at a temperature of 1 to 5°C at a pressure of 0.5 to 15 MPa for 5 to 15 seconds; a step (S30) of performing a first air wash on the washed meat at an air temperature of 1 to 5°C for 1 to 5 minutes at a wind speed of 20 to 30 m / s; a step (S40) of drying the first air-washed meat at a temperature of 1 to 5°C for 30 minutes to 1 hour; a step (S50) of refrigerating the dried meat in the range of 0 to 5°C for 2 to 5 days; and, while the core temperature of the meat is maintained at 1 to 5°C, before detailed cutting, A step of finely cutting the refrigerated meat so that the core temperature is in the range of 7 to 8℃ and the core temperature is maintained at 1 to 5℃ after cutting is finished (S60); a step of performing a second air wash at a speed of 40 to 50 m / s to remove foreign substances including metallic powder from the finely cut meat (S70); a step of removing foreign substances from the meat that has been air-washed a second time (S80); and a step of individually packaging the meat from which foreign substances have been removed by part (S90). A meat processing method for refrigerated distribution, comprising the step (S100) of low-temperature aging of meat packaged by part; wherein, in step S90, the packaging by part is double-layered, the inner layer packaging uses an air-permeable material and the outer layer packaging uses an air-impermeable material, and a mixed gas comprising oxygen and carbon dioxide mixed in a ratio of 6 to 8:4 to 2 is filled between the inner layer packaging and the outer layer packaging; wherein, in step S100, the low-temperature aging process is carried out over 3 to 4 days through multiple stages at different temperatures, and is characterized by maintaining a temperature of -2 to 2℃ for 1 day immediately after individual packaging, maintaining a temperature of 2 to 5℃ for 1 to 2 days thereafter, and maintaining a temperature of -1 to 4℃ for 1 day thereafter.

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