[Challenge] the flavor components of the frozen meat, without washout in the drip, and we aim to success of fungi such as lactic acid bacteria, as a method of confining the taste of red meat, dry aging is valid, the limelight as a dry aging beef It has gained. This content is disclosed in dry aging literature of some corporation on the net. However, effects, and / or it has not been validated in terms of handling. The present invention accommodates the frozen meat waterproof in the compression bag in contractility, the air in the compression bag is compressed with suction, frozen meat, under vacuum in the compression bag, and ice is secured to the crystal state, while eliminating freezing changes in proteins, the drip of frozen meat are eliminated by means of withdrawing adsorbed by the adsorbent provided in the compression bag, or drip draining means, for freezing meat drip is not incorporated stain beef that was intended to freeze denaturation and degradation prevention of frozen meat that was so, the aging meat production method of pork.BACKGROUND 11【課題】凍結肉の旨味成分を、ドリップ中に流失させず、かつ乳酸菌等の菌類の活躍を図り、肉の赤身の旨味を閉じ込める手法として、ドライエージングが有効であり、ドライエージングビーフとして脚光を博している。この内容は、ネット上での某社の乾燥熟成文献に開示されている。しかし、効果、及び/又は、取扱いの面での検証されていない。【解決手段】本発明は、収縮性で防水性の圧縮袋内に凍結肉を収容し、圧縮袋内の空気を吸引しながら圧縮し、凍結肉を、圧縮袋内において減圧下で、かつ氷結晶状態に確保し、蛋白質の凍結変化をなくしつつ、凍結肉のドリップを、圧縮袋に設けた吸着材に吸着、又はドリップ抜き手段で抜き出す手段で排除し、凍結肉に、ドリップが沁み込まないようにした凍結肉の凍結変性と劣化防止を意図した牛肉、豚肉の熟成肉製造方法である。【選択図】図11
