公开(公告)号：EP3469920B1

公开(公告)日：2020-02-19

申请号：EP18200034.9

申请日：2018-10-12

申请人： Kim, Sang Min ,  Chun, Youn Je

发明人： KIM, Sang Min ,  KANG, Won Ho

IPC分类号： A23L13/70 ,  A23B4/00 ,  A23B4/06 ,  A23B7/148 ,  F26B21/06 ,  F26B21/08 ,  F26B21/14 ,  F26B5/04 ,  A23B4/08 ,  A23L3/3418 ,  A23L3/36 ,  A23L3/40 ,  A23B4/09 ,  A23B4/16 ,  A23B4/037

公开(公告)号：EP3469920A1

公开(公告)日：2019-04-17

申请号：EP18200034.9

申请日：2018-10-12

申请人： Kim, Sang Min ,  Chun, Youn Je

发明人： KIM, Sang Min ,  KANG, Won Ho

IPC分类号： A23L13/70 ,  A23B4/00 ,  A23B4/06 ,  A23B4/08 ,  A23L3/3418 ,  A23B7/148 ,  F26B21/06 ,  F26B21/08 ,  F26B21/14 ,  F26B5/04

CPC分类号： A23B4/16 ,  A23B4/037 ,  A23B4/066 ,  A23B4/08 ,  A23B4/09 ,  A23B7/148 ,  A23L3/3418 ,  A23L3/36 ,  A23L3/40 ,  A23L13/76 ,  A23V2002/00 ,  F26B5/04 ,  F26B21/08 ,  F26B21/14

摘要： Provided is a dry aging system using oxygen in which a separate dry-aging room is provided in a refrigerating compartment, and a mixed gas using oxygen and carbon dioxide is supplied into the dry-aging room so as to solve a blacking and browning phenomenon of a meat surface, which has led to an increase in loss rate and an increase in edible meat cost, which are disadvantages of existing dry-aging, thereby allowing the meat surface to be maintained in a bright red color through meat color fixation, minimizing the occurrence of the blacking and browning phenomenon to reduce the loss rate of the edible meat, and supplying flavorful dry-aged meat at a more reasonable price. Also, the blacking and browning phenomenon occurring on the generally dry-aged meat may be significantly reduced to produce aesthetically and tastefully very superior dry-aged meat.