KR-20260064503-A - Meat Processing Method Using Multi-Stage Low Temperature Aging

Abstract

The present invention relates to a meat processing method, and more specifically, provides a meat processing method that improves the palatability of the meat quality, color, and flavor of a processed meat product by comprising the steps of: slicing raw meat to obtain sliced meat (S10); impregnating the sliced meat in an aqueous solution containing a Rhus verniciflua extract and pumpkin vine sap (S20); aging the impregnated sliced meat at 0 to 10 ℃ for the first time (S30); aging the impregnated sliced meat at 15 to 20 ℃ for the second time (S40); and placing the aged sliced meat, after the aging is completed, on top of absorbent paper and drying it (S50).

Inventors

• 신윤주

Assignees

• 주식회사 비욘드글로벌브릿지

Dates

Publication Date

20260507

Application Date

20250909

Claims (2)

1. A obtaining step of slicing raw meat to obtain sliced meat; An impregnation step of impregnating the sliced meat in an aqueous solution containing Hwangchil tree extract and pumpkin vine sap; Aging step for aging the above-mentioned impregnated sliced meat; and It includes a drying step in which the aged sliced meat, after the aging is completed, is placed on top of absorbent paper and then dried. In the drying step above, the drying is performed under conditions of a temperature of 12 to 18 ℃ and a relative humidity of 55 to 65%, and A meat processing method using multi-stage low-temperature aging, wherein in step (S20) above, the aqueous solution comprises 0.5 to 1 part by weight of Rhus verniciflua extract and 0.1 to 0.5 parts by weight of pumpkin seed extract per 100 parts by weight of the sliced meat.
2. In paragraph 1, The above aging step is, A step of primary aging the above-mentioned impregnated sliced meat at 0 to 10 ℃; and A meat processing method using multi-stage low-temperature aging comprising the step of secondarily aging the above-mentioned impregnated sliced meat at 15 to 20 ℃.

Description

Meat Processing Method Using Multi-Stage Low Temperature Aging The present invention relates to a meat processing method, and more specifically, to a meat processing method in which sliced meat is impregnated with an aqueous solution containing extracts of Rhus verniciflua and pumpkin vine extracts during meat processing, and two stages of multi-stage low-temperature aging are performed to improve the palatability of the meat quality, color, and flavor. Various types of meat used as raw materials for processed meat products, such as beef, pork, and chicken, each emit a distinctive off-flavor and have the disadvantage of being tasteless if the meat is tough. Therefore, various meat processing methods are being developed to overcome these disadvantages, such as tenderizing the meat or removing the distinctive off-flavor of the meat. Additionally, since rigor mortis occurs in the muscles during the slaughter of livestock, resulting in tough muscle tissue and a decline in taste, aroma, and texture, restaurants and other establishments perform aging to ensure the meat remains as tender and flavorful as possible without spoilage. Meanwhile, processed meat products frequently utilize less preferred cuts, which can increase the consumption of these parts and create high added value by utilizing low-cost cuts. Accordingly, although numerous inventions regarding methods for manufacturing processed meat products have been disclosed, such as Korean Patent Publication No. 10-2018-0070821 (Method for manufacturing a fermented meat product and a fermented meat product manufactured therefrom) and No. 10-2009-0112153 (Method for manufacturing a semi-dried sausage), there is still a need for the development of manufacturing methods for processed meat products that have a positive impact on consumer preferences. Embodiments of the present invention are described in detail below to enable those skilled in the art to easily implement the invention. However, the present invention may be embodied in various different forms and is not limited to the embodiments described herein. Furthermore, in order to clearly explain the present invention, parts unrelated to the description have been omitted from the drawings. Terms and words used in the description and claims of the present invention shall not be interpreted as being limited to their ordinary or dictionary meanings, but shall be interpreted in a meaning and concept consistent with the technical spirit of the present invention, based on the principle that the inventor can appropriately define the concept of the terms to best describe his invention. Throughout the specification of the present invention, when a part is described as "comprising" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components. Hereinafter, the present invention will be described in more detail to aid in understanding the invention. According to the present invention, a meat processing method is provided. The meat processing method comprises the steps of: slicing raw meat to obtain sliced meat (S10); impregnating the sliced meat in an aqueous solution containing a Rhus verniciflua extract and a pumpkin vine extract (S20); aging the impregnated sliced meat at 0 to 10°C for a first aging step (S30); aging the impregnated sliced meat at 15 to 20°C for a second aging step (S40); and placing the aged sliced meat, upon completion of aging, on an absorbent sheet and then drying it (S50). Generally, processed meat products utilize a large amount of less preferred cuts, which can increase the consumption of these parts and create high added value by utilizing low-cost cuts. Accordingly, although numerous inventions regarding methods for manufacturing processed meat products have been disclosed, such as Korean Patent Publication No. 10-2018-0070821 (Method for manufacturing a fermented meat product and a fermented meat product manufactured therefrom) and No. 10-2009-0112153 (Method for manufacturing a semi-dried sausage), there is still a need for the development of methods for manufacturing processed meat products that have a positive impact on consumer preferences. Accordingly, the present invention aims to provide a processed meat product with improved palatability regarding meat quality, color, and flavor by impregnating sliced meat with an aqueous solution containing extracts of Rhus verniciflua and pumpkin vines during meat processing and performing two stages of multi-stage low-temperature aging. According to one embodiment of the present invention, step (S10) may be a step of slicing raw meat to obtain sliced meat. The above raw meat may be one or more selected from the group consisting of pork, beef, and chicken, but is not limited thereto. As a non-limiting example, beef may be used as the above raw meat. The above raw meat may be sliced to a thickness of 1 to 50 mm, 10 to 40 mm, or 20 to 30 mm, but is not limited