Title:
CRYOGENIC AGING METHOD
Document Type and Number:
WIPO Patent Application WO/2024/063289
Kind Code:
A1
Abstract:
The present invention relates to a cryogenic aging method. More specifically, the method comprises: a raw meat preparation step in which meat slaughtered within 8 to 10 hours is shaped according to parts in a workspace of 10°C to 15°C, trimmed to a uniform thickness, and vacuum-packed; a pre-treatment step in which the vacuum-packed meat is subjected to ultrasonic stimulation at a frequency of 0.2 MHz to 3 MHz for 9 to 15 minutes in a water bath of 8°C to 12°C; an aging tank preparation step in which a brine with a salinity of 3% to 5% is prepared in an aging tank; an aging step in which the pre-treated meat is aged for 14 to 20 days in the aging tank at -1.7°C to -0.5°C; a packaging step in which the aged meat is cut and vacuum-packed; and a storage step in which the packaged meat is stored in a cryogenic storage room until dispatch. This method ensures even and rapid aging of the whole meat without freezing the surface thereof, and can maintain freshness until dispatch.
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Inventors:
KIM SANG YOON (KR)
Application Number:
PCT/KR2023/010503
Publication Date:
March 28, 2024
Filing Date:
July 20, 2023
Export Citation:
Assignee:
KIM SANG YOON (KR)
International Classes:
A23B4/06; A23B4/015; F25D11/02
Foreign References:
| JP2012249563A | 2012-12-20 | |||
| JP2020022369A | 2020-02-13 | |||
| KR20190030945A | 2019-03-25 | |||
| KR20170108773A | 2017-09-27 | |||
| JP2003047395A | 2003-02-18 |
Other References:
SIKES ANITA L., MAWSON RAYMOND, STARK JANET, WARNER ROBYN: "Quality properties of pre- and post-rigor beef muscle after interventions with high frequency ultrasound", ULTRASONICS SONOCHEMISTRY, BUTTERWORTH-HEINEMANN., GB, vol. 21, no. 6, 1 November 2014 (2014-11-01), GB , pages 2138 - 2143, XP093148932, ISSN: 1350-4177, DOI: 10.1016/j.ultsonch.2014.03.008
Attorney, Agent or Firm:
NAMCHON PATENT & LAW FIRM (KR)
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