KR20240042956A - Method of processing frozen ribs - Google Patents

Abstract

The present invention relates to a method of processing frozen meat, and includes a first thawing step (S10) in which frozen raw meat is thawed at a temperature of -4°C to -4°C for 24 hours so that the core temperature of the raw meat is -5°C to -2°C. ; A slicing step (S20) of cutting the thawed raw meat to a thickness of 9 mm to 11 mm; A second thawing step (S30) of thawing the cut raw meat at a temperature of -2°C to 2°C for 12 hours so that the core temperature of the raw meat is -2°C to 2°C; A grinding step (S40) of grinding the raw meat to a diameter of 6 mm to 8 mm; A mixing step (S50) of adding seasoning and bread crumbs to the pulverized raw meat and mixing for 6 to 8 minutes; a forming step (S60) of injecting the mixed raw meat into a shape mold after the mixing step and forming it into a certain shape; A heating step (S70) of spraying water vapor at 95°C to 100°C on the molded raw meat to adjust the humidity to 80% environment and heating it for 6 to 7 minutes so that the core temperature of the raw meat is 74°C to 76°C; A cooling step (S80) of cooling the heated product by spraying coolant; It includes a freezing step of freezing the cooled product at -35°C or lower for more than 30 minutes so that the core temperature is -7°C or lower.

Description

Method of processing frozen ribs}

The present invention relates to a technical method for processing frozen ribs, and more specifically, to a method for processing frozen meat using an oven heating process.

Meat products such as pork, chicken, and beef are processed in a refrigerated state and then consumed in various forms such as soups and grills. However, since these meat products do not have a long shelf life when refrigerated, meat products are frozen and processed in various forms and distributed. In particular, pork loin meat is mainly used for pork chop, pork cutlet, donggerangttaeng, and steak, and there are many other uses for boiling it, but there is little research on this. Pork cutlet or donggeurangttaeng is shipped by pulverizing frozen meat, mixing appropriate seasonings, freezing, and packaging. Therefore, consumers can purchase processed ingredients and cook easily. These conventional processed foods are not only easy to cook but also rich in nutrients, making them suitable for busy modern people. Recently, they are manufactured in large quantities in mechanized manufacturing plants and sold in small packages at supermarkets, etc., and can be easily cooked and eaten in restaurants or at home. It is being sold so that it can be purchased. However, the taste of these processed foods may vary not only depending on the seasoning added during the processing process, but also depending on the processing process. In addition, it is also very important to prevent raw materials from being contaminated by microorganisms or foreign substances during the processing process.

The present invention provides a method for easily processing frozen meat while preventing contamination from microorganisms. Additionally, the present invention provides a method of processing frozen meat that can maintain the original taste for a long time without changing even when thawed.

The method for manufacturing frozen meat according to the present invention includes a first thawing step (S10) of thawing the frozen raw meat at a temperature of -4°C to 4°C for 24 hours so that the core temperature of the raw meat is -5°C to -2°C; A slicing step (S20) of cutting the thawed raw meat to a thickness of 9 mm to 11 mm; A second thawing step (S30) of thawing the cut raw meat at a temperature of -2°C to 2°C for 12 hours so that the core temperature of the raw meat is -2°C to 2°C; A grinding step (S40) of grinding the raw meat to a diameter of 6 mm to 8 mm; A mixing step (S50) of adding seasoning and breadcrumbs to the pulverized raw meat and mixing for 6 to 8 minutes; After the mixing step, a molding step (S60) of injecting the mixed raw meat into a shape mold and molding it into a certain shape; A heating step (S70) of spraying water vapor at 95°C to 100°C on the molded raw meat to adjust the humidity to 80% environment and heating it for 6 to 7 minutes so that the core temperature of the raw meat is 74°C to 76°C; A cooling step (S80) of cooling the heated product in air; A freezing step of freezing the cooled product at -35°C or lower for more than 30 minutes so that the core temperature is -5°C or lower, wherein the mixing step includes adding powdered seasoning containing vegetables to the raw meat. A first mixing step (S51) of mixing for 2 minutes; A second mixing step (S52) of adding liquid seasoning to the mixed product and mixing for 2 minutes; And it may include a third mixing step (S53) in which bread crumbs are added to the mixed product and mixed for 2 to 4 minutes.

According to the present invention, contamination from microorganisms can be prevented and frozen meat can be processed while keeping it fresh. In addition, according to the present invention, the meat and additional ingredients can be mixed more evenly and better by varying the mixing according to the seasoning ingredients.

The present embodiments may be modified in other forms or various embodiments may be combined with each other, and the scope of the present invention is not limited to each embodiment described below. Even if matters described in a specific embodiment are not explained in other embodiments, they may be understood as descriptions related to other embodiments, as long as there is no explanation contrary to or contradictory to the matter in the other embodiments. For example, if a feature for configuration A is described in a specific embodiment and a feature for configuration B is described in another embodiment, the description is contrary or contradictory even if an embodiment in which configuration A and configuration B are combined is not explicitly described. Unless otherwise stated, it should be understood as falling within the scope of the rights of the present invention. In the description of the embodiment according to the present invention, in the case where each element is described as being formed "on or under", (or under) includes both elements that are in direct contact with each other or one or more other elements that are formed (indirectly) between the two elements. Additionally, when expressed as “on or under,” it can include not only the upward direction but also the downward direction based on one element. Hereinafter, embodiments of the present invention that can specifically realize the above object will be described with reference to the accompanying drawings. Figure 1 is a flow chart briefly showing a frozen meat processing method according to an embodiment of the present invention. The frozen meat processing method according to an embodiment of the present invention includes a first thawing step (S10) of thawing the received frozen meat, a slicing step (S20) of cutting the first thawed frozen meat to a certain thickness, and step 2 of re-thawing the cut raw meat. Tea thawing step (S30), grinding step (S40) of finely grinding the raw meat, mixing step (S50) of adding seasoning and bread crumbs to the pulverized raw meat and mixing it, injecting the mixed raw meat into a shape mold and forming it into a certain shape. A molding step (S60), a heating step (S70) of heating the molded raw meat using steam, a cooling step (S80) of cooling the heated product by spraying coolant, and a freezing step of rapidly freezing the cooled product (S90) ) includes. Looking specifically, the first thawing step (S10) is a step corresponding to raw meat that has been frozen, that is, frozen meat. In general, raw meat is received at -18℃ or lower, so it must be thawed for processing. In the first thawing step (S10), the raw meat is thawed at a temperature of -4°C to -4°C for 24 hours so that the core temperature of the raw meat is -5°C to -2°C. Once the raw meat is completely thawed, it is not easy to cut, so it is thawed first, but the core temperature is maintained below freezing to ensure smooth cutting. When the core temperature of the raw meat is first thawed to about -5°C to -2°C, the thawed raw meat is cut to a thickness of 9mm to 11mm (S20). By cutting the raw meat, processing is not only easier, but subsequent thawing and grinding operations can be made easier. Next, the cut raw meat is thawed at a temperature of -2°C to 2°C for 12 hours to remove the core of the raw meat. Secondary thawing is performed so that the temperature is -2℃ to 2℃ (S30). When the secondary thawing is completed, the raw meat is finely ground to a diameter of 6 mm to 8 mm (S40). By pulverizing the raw meat, it is easy to mix seasoning or additive ingredients, and it is easy to cook even after processing. At this time, if the raw meat is ground too finely, the grinding process takes too much time, and if it is ground too large, the subsequent mixing process does not proceed easily. Therefore, it is important to grind it appropriately to a size of 6mm to 8mm. When grinding is complete, seasoning and breadcrumbs are added to the ground meat and mixed for 6 to 8 minutes (S50). By mixing seasoning and breadcrumbs, consumers can eat frozen meat through simple cooking methods such as heating. At the mixing stage, raw meat should account for more than 50% of the total weight. The mixing step may consist of a first mixing step (S51) to a third mixing step (S53). In the first mixing step (S51), powdered seasoning is added and mixed for 2 minutes. The powdered seasoning includes one or more powdered auxiliary ingredients such as refined sugar, refined salt, seasoning powder, flour, pepper, glucose, phosphate, alpha polygel, and ground vegetables. That is, the diameter of the pulverized vegetables is 6mm to 8mm. The composition ratio of the powdered seasoning is 1 to 2% by weight of refined sugar, .5 to 1% by weight of refined salt, 2 to 5% by weight of seasoning powder, 0.1 to 0.2% by weight of pepper, 2 to 3% by weight of glucose, and 3 to 5% of phosphate. % by weight, it can be composed of 0.1 to 0.5 wt% of alphaporigel and 10 to 14 wt% of vegetable powder. The vegetable powder may contain 6 to 8% by weight of carrots and 4 to 6% by weight of onions. The α-polygel is a mixture of polymerized phosphate as the main ingredient and is composed of Na5P3O10 (sodium polyphosphate) and (KPO3)n (potassium metaphosphate), which can improve meat quality and texture. there is. When the powder seasoning is mixed, in the second mixing step, liquid seasoning is added and mixed for 2 minutes (S52). The liquid seasoning includes one or more liquid auxiliary ingredients such as bulgogi seasoning sauce, charcoal grilled rib flavor extract, onion extract, starch syrup, and soy sauce. In this way, the seasoning is better mixed by mixing the powdered seasoning and liquid seasoning separately. When the liquid seasoning is mixed, bread crumbs are added and mixed for 2 to 4 minutes in the third mixing step (S53). The bread crumbs may be mixed in an amount of about 1 to 5% by weight. The bread crumbs may be wet bread crumbs or dry bread crumbs. After the mixing step, the mixed meat is injected into a mold and molded into a certain shape (S60). For example, when making a round shape, you can mold it by injecting mixed meat into a circular mold. In the molding step (S60), it can be molded into various shapes such as squares, triangles, and stars. When molding is completed, the molded product is placed in a high temperature oven and heated (S70). Specifically, in the heating step (S70), the temperature of the oven is maintained at a temperature of 200°C to 210°C, and water vapor of 95°C to 100°C is sprayed and heated for 6 to 7 minutes so that the core temperature of the raw meat is 74°C to 74°C. Heat to 76℃. At this time, the humidity inside the oven should be 80% to 85%. In the heating step (S70), heating may be performed only at the temperature of the oven without water vapor, or heating may be performed by spraying water vapor. When the heating step is completed, the heated product is cooled (S80). The cooling step (S80) can cool the heated product by exposing it to room temperature air for a certain period of time. After cooling, the cooled product is frozen at -35℃ or lower for more than 30 minutes so that the core temperature is -5℃ or lower (S90). In the freezing step (S90), contamination by microorganisms can be prevented while maintaining freshness by rapidly freezing at -35°C or lower. Although the above description focuses on the examples, this is only an example and does not limit the present invention, and those skilled in the art will be able to You will see that various variations and applications are possible. For example, each component specifically shown in the examples can be modified and implemented. And these variations and differences in application should be construed as being included in the scope of the present invention as defined in the appended claims.

Claims (2)

A first thawing step (S10) of thawing the frozen raw meat at a temperature of -4°C to 4°C for 24 hours so that the core temperature of the raw meat is -5°C to -2°C; The thickness of the thawed raw meat is 9mm to 9mm. Slice step of cutting to 11 mm (S20); Second thawing step (S30) of thawing the cut raw meat at a temperature of -2°C to 2°C for 12 hours so that the core temperature of the raw meat is -2°C to 2°C ; A grinding step (S40) of pulverizing the raw meat to a diameter of 6 mm to 8 mm; A mixing step (S50) of adding seasoning and bread crumbs to the pulverized raw meat and mixing for 6 to 8 minutes; After the mixing step, shape the mixed raw meat Molding step (S60) of injecting into a mold and molding into a certain shape; Spraying water vapor at 95 ℃ to 100 ℃ on the molded raw meat to create an environment with 80% humidity, and heating for 6 to 7 minutes to reduce the core temperature of the raw meat to Heating step (S70) of heating to 74°C to 76°C; Cooling step (S80) of cooling the heated product in air; Freezing the cooled product at -35°C or lower for more than 30 minutes so that the core temperature is -5 A freezing step of freezing to a temperature of ℃ or lower, wherein the mixing step includes: a first mixing step (S51) of adding powdered seasoning containing vegetables to the raw meat and mixing for 2 minutes; adding liquid to the mixed product; A second mixing step (S52) of adding seasoning and mixing for 2 minutes; And a third mixing step (S53) of adding bread crumbs to the mixed product and mixing for 2 to 4 minutes, wherein the heating step involves placing the raw meat in an oven heated to 200°C to 210°C and heating it at 95°C. A method of processing frozen meat in which steam at a temperature of 100°C to 100°C is sprayed and heated for 6 to 7 minutes to heat the core temperature of the raw meat to 74°C to 76°C. According to paragraph 1,
The first mixing step mixes refined sugar, refined salt, seasoning powder, wheat flour, pepper, glucose, phosphate, alpha polygel, and ground vegetables, and the second mixing step mixes bulgogi seasoning sauce, charcoal grilled rib flavor extract, and onion extract. , starch syrup, and soy sauce are mixed, and in the third mixing step, bread crumbs are mixed.