Meat processing method

Meat processing method combining vacuum impregnation and fermentation immersion

This technology involves a meat processing method where thawed meat is placed in an impregnator and subjected to alternating vacuum and atmospheric pressure, followed by immersion and pressurization in a fermented mixture of pine nut shell extract butanol fraction and a kiwi-soybean complex extract.

Conventional meat processing often results in uneven penetration for tenderization or flavor enhancement, making it difficult to ensure that additives are evenly distributed throughout the meat.

By alternating between vacuum and atmospheric pressure, this technology ensures the fermented mixture penetrates deep into the meat, enhancing the flavor and quality of processed meat products.

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Key Features:

• Thawing the meat, removing surface impurities, and placing it on the impregnator rack.
• Alternating the internal state of the impregnator between vacuum and atmospheric pressure.
• Mixing the butanol fraction of pine nut shell extract with a kiwi-soybean complex extract and fermenting it with microorganisms to obtain the fermentation product.
• Introducing the fermentation product into the vacuum-sealed impregnator and pressurizing the meat while it is immersed in the mixture.

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