Processing method of pork for pork cutlet and pork ripening device

摘要

The present invention relates to a method of processing pork, a cutting step of cutting the pork to a thickness of 10 to 20 mm; A cutting step of breaking the tendon and muscle texture of the cut pork; A vacuum packaging step of vacuum packing the grown pork with a certain amount of impermeable wrapping paper; And Including the aging step of immersing the vacuum-packed pork in a water-filled water tank and irradiating it with ultrasonic waves; the water temperature of the water tank is maintained at 0 to -3°C, and the temperature of the center of the pork is 1 It is characterized in that it is maintained at 4° C., so that the softness and texture are increased, the flavor and texture are improved, and the preservation is increased by inhibiting microorganisms, thereby increasing the aged meat.