JPS6161778B2 - - Google Patents
Info
- Publication number
- JPS6161778B2 JPS6161778B2 JP54109853A JP10985379A JPS6161778B2 JP S6161778 B2 JPS6161778 B2 JP S6161778B2 JP 54109853 A JP54109853 A JP 54109853A JP 10985379 A JP10985379 A JP 10985379A JP S6161778 B2 JPS6161778 B2 JP S6161778B2
- Authority
- JP
- Japan
- Prior art keywords
- fish
- meat
- conveyor
- cooling
- boiling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 241000251468 Actinopterygii Species 0.000 claims description 18
- 235000013372 meat Nutrition 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 241000238366 Cephalopoda Species 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007704 transition Effects 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Landscapes
- Processing Of Meat And Fish (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
本発明はイカ等の魚肉、畜肉、麺帯等の加工方
法及び加工装置に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method and apparatus for processing fish meat such as squid, livestock meat, noodle strips, etc.
中華料理の八宝菜等に具として混入されるイカ
等の小片には、柔みを出し、また、旨味感を醸出
すために平行の、ないし、交錯する筋（切れ目）
を入れる。この筋入れ作業は従来人手により行わ
れていたが、非常な労力と時間とを要していた。
したがつて、インスタント食品や冷凍食品の量産
過程等のように大量に必要とする場合には、手作
業では非能率的でとても間に合わない。 Small pieces of squid and other squid mixed in as an ingredient in Chinese food, such as eight treasures, have parallel or intersecting lines (cuts) to give them tenderness and to create a sense of umami.
Put in. This incision work has traditionally been done manually, but requires a great deal of effort and time.
Therefore, when a large amount is required, such as in the mass production process of instant foods or frozen foods, manual operation is inefficient and cannot be completed in time.
そこで、本発明はかかる作業を機械的に能率よ
く行ない、また、茹上げ、冷却作業をも一貫して
なしうる魚肉類の加工方法及び加工装置を提供す
ることを目的とするものである。本発明に係る魚
肉類の加工方法は、搬送コンベア上において平行
の、ないし交錯する筋を入れるとともに、ロール
カツターで小片にカツトし、次いで茹上げ槽内で
茹上げた後ネツトコンベアで冷却槽内に落として
冷却することを特徴とするものであり、また、同
装置は搬送コンベア上に筋入れ装置及びロールカ
ツターを備えたカツテイング部、加熱装置及び茹
上がつた魚肉類を供出するネツトコンベアを備え
た茹上げ槽部、更に茹上げ槽部から送られてきた
魚肉類を冷却し、ネツトコンベアで供出する冷却
槽部を、上記順に配置してなるものである。図面
は本発明に係る装置の実施例で、交錯する筋を入
れる場合で、かつ、筋入れ装置を傾斜させた場合
を示している。そこにおいて、Ａはカツテイング
部、Ｂは茹上げ部、Ｃは冷却部を示す。また、１
は魚肉類を搬送するコンベア、２，３は筋入れ装
置である。筋入れ装置２，３は互いに角度をもた
せて設置し、即ち、例えばコンベア１の進行方向
に対し、筋入れ装置３を直角に設置し、それに対
し30度程傾けて筋入れ装置２を設置する（第３図
参照）。両者の設置角度を変えれば所望の筋目が
得られる。平行の筋を入れる場合には筋入れ装置
２のみ設置すればよい。筋入れ装置２，３の刃２
ａ，３ａはスライド方式のものとし、各魚肉類に
同程度の深さの筋が入るようにする。ループ４は
刃の動きを示すものである。なお、図示したよう
に筋入れ装置２，３を傾斜させて刃２ａ，３ａを
傾斜させれば、手作業の場合同様斜めに切れ込ん
だ筋が形成される。５はロールカツターで、筋入
れ装置２，３で筋を入れた魚肉類を縦に数片にカ
ツトし、茹上げ槽６へ落下させる。７は加熱装置
で、茹上げ槽６の底部に設置し、それによつて茹
上げ槽６を熱し、魚肉類を茹上げる。８はネツト
コンベアで、茹上がつた魚肉類を搬送し、冷却槽
９へ落とす。１０は冷却槽９で冷却された魚肉類
を運び出すネツトコンベアである。 SUMMARY OF THE INVENTION It is therefore an object of the present invention to provide a method and apparatus for processing fish and meat that can perform such operations mechanically and efficiently, and can also perform boiling and cooling operations consistently. The method of processing fish meat according to the present invention involves making parallel or intersecting lines on a conveyor, cutting the pieces into small pieces with a roll cutter, boiling them in a boiling tank, and then placing them in a cooling tank with a net conveyor. The device is characterized by a cutting section equipped with a creasing device and a roll cutter on the conveyor, a heating device, and a net conveyor for delivering boiled fish meat. A boiling tank section and a cooling tank section for cooling the fish meat sent from the boiling tank section and delivering it by a net conveyor are arranged in the above order. The drawing shows an embodiment of the device according to the present invention, in which intersecting creasing is made and the creasing device is tilted. Therein, A indicates a cutting section, B indicates a boiling section, and C indicates a cooling section. Also, 1
1 is a conveyor for transporting fish meat, and 2 and 3 are scoring devices. The creasing devices 2 and 3 are installed at an angle to each other, that is, for example, the creasing device 3 is installed perpendicular to the traveling direction of the conveyor 1, and the creasing device 2 is installed at an angle of about 30 degrees with respect to the direction of movement of the conveyor 1. (See Figure 3). By changing the installation angle of both, desired streaks can be obtained. When making parallel creases, only the creasing device 2 needs to be installed. Blade 2 of creasing device 2, 3
A and 3a are of a sliding type so that each fish meat has streaks of the same depth. Loop 4 shows the movement of the blade. Note that, if the creasing devices 2 and 3 are tilted and the blades 2a and 3a are tilted as shown, diagonally cut streaks will be formed as in the case of manual creasing. Reference numeral 5 is a roll cutter that vertically cuts the fish meat, which has been scored using the scoring devices 2 and 3, into several pieces, and drops them into a boiling tank 6. A heating device 7 is installed at the bottom of the boiling tank 6 to heat the boiling tank 6 and boil the fish. A net conveyor 8 conveys the boiled fish and meat and drops it into a cooling tank 9. 10 is a net conveyor that carries out the fish and meat cooled in the cooling tank 9.
第４図は本発明に係る加工方法及び装置によつ
て入れられる筋、及びカツト線の推移を示すもの
で、イは筋入れ装置２を通過した状態、ロは筋入
れ装置３を通過した状態、ハ，ニはロールカツタ
ー５を通過して小片にカツトされた状態を示す。 FIG. 4 shows the transition of the creases and cut line made by the processing method and device according to the present invention, where A shows the state after passing through the creasing device 2, and B shows the state after passing through the creasing device 3. , C, and D show the state in which the pieces have passed through the roll cutter 5 and been cut into small pieces.
本発明は上述した通りであるから、魚肉類の筋
入れ、カツト、茹上げ、冷却の各作業を機械的に
一貫して能率よくなしえ、筋を見た目よく等間隔
に入れることができ、更に筋の切れ込みを斜めに
入れられる効果がある。 Since the present invention is as described above, the operations of scoring, cutting, boiling, and cooling fish meat can be done mechanically and consistently and efficiently, and the streaks can be placed at equal intervals for a good appearance. This has the effect of making diagonal cuts in the muscle.
第１図は本発明に係る装置のラインを示す図、
第２図はカツテイング部を示す正面図、第３図は
同平面図、第４図は魚肉類に入れられる筋及びカ
ツト線の推移を示す図である。
１……コンベア、２，３……筋入れ装置、２
ａ，３ａ……刃、５……ロールカツター、６……
茹上げ槽、７……加熱装置、８……ネツトコンベ
ア、９……冷却槽、１０……ネツトコンベア、Ａ
……カツテイング部、Ｂ……茹上げ部、Ｃ……冷
却部。
FIG. 1 is a diagram showing the line of the device according to the present invention;
FIG. 2 is a front view showing the cutting section, FIG. 3 is a plan view thereof, and FIG. 4 is a diagram showing the transition of the lines inserted into the fish meat and the cutting line. 1... Conveyor, 2, 3... Creasing device, 2
a, 3a...blade, 5...roll cutter, 6...
Boiling tank, 7... Heating device, 8... Net conveyor, 9... Cooling tank, 10... Net conveyor, A
... Cutting section, B... Boiling section, C... Cooling section.
Claims (1)
錯する筋を入れるとともに、ロールカツターで小
片にカツトし、次いで茹上げ槽内で茹上げた後ネ
ツトコンベアで冷却槽内に落として冷却すること
を特徴とする魚肉類の加工方法。 ２ 搬送コンベア上に筋入れ装置及びロールカツ
ターを備えたカツテイング部、加熱装置及び茹上
がつた魚肉類を供出するネツトコンベアを備えた
茹上げ槽部、更に茹上げ槽部から送られてきた魚
肉類を冷却し、ネツトコンベアで供出する冷却槽
部を、上記順に配置してなる魚肉類の加工装置。 ３ 筋入れ装置を傾斜させて設置した特許請求の
範囲第２項記載の魚肉類の加工装置。[Claims] 1. Parallel or intersecting stripes are placed on a conveyor, cut into small pieces with a roll cutter, then boiled in a boiling tank, and then dropped into a cooling tank using a net conveyor. A method for processing fish and meat, which is characterized by cooling. 2. A cutting section equipped with a creasing device and a roll cutter on a conveyor, a boiling tank section equipped with a heating device and a net conveyor for delivering boiled fish meat, and fish sent from the boiling tank section. A fish and meat processing device comprising cooling tank sections for cooling meat and delivering it on a net conveyor, arranged in the above order. 3. The fish meat processing device according to claim 2, wherein the scoring device is installed at an angle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10985379A JPS5635943A (en) | 1979-08-29 | 1979-08-29 | Processing method and apparatus for fish meats |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10985379A JPS5635943A (en) | 1979-08-29 | 1979-08-29 | Processing method and apparatus for fish meats |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5635943A JPS5635943A (en) | 1981-04-08 |
| JPS6161778B2 true JPS6161778B2 (en) | 1986-12-27 |
Family
ID=14520840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10985379A Granted JPS5635943A (en) | 1979-08-29 | 1979-08-29 | Processing method and apparatus for fish meats |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5635943A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR200491724Y1 (en) * | 2019-10-04 | 2020-05-27 | 채진숙 | Apparatus for processing of edible quits |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007006764A (en) * | 2005-06-30 | 2007-01-18 | Taishin Corp | Surface treating method of fresh food |
-
1979
- 1979-08-29 JP JP10985379A patent/JPS5635943A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR200491724Y1 (en) * | 2019-10-04 | 2020-05-27 | 채진숙 | Apparatus for processing of edible quits |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5635943A (en) | 1981-04-08 |
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