Dry aging system using oxygen
AssigneesChun Youn Je, Kim Sang Min
InventorsWon ho Kang, Sang Min Kim
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AssigneesChun Youn Je, Kim Sang Min
InventorsWon ho Kang, Sang Min Kim
Estimating the term…
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 is supplied into the dry-aging room so as to solve a blacking and browning phenomenon of a meat surface, which is 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.
A dry aging system using oxygen, comprising:
A dry aging system using oxygen, comprising:
A dry aging system using oxygen, comprising:
Dependencies are inferred from the claim text.