JP2982735B2 - Method and apparatus for branding octopus boiled octopus - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for branding an octopus-boiled octopus in which a so-called boiled octopus is to be branded on the head surface.

[0002]

2. Description of the Related Art In general, octopus products that Japanese people prefer to eat, and as the octopus products on the market, for example, products processed into kettle-boiled octopus (simmered octopus) or steamed octopus are the mainstream products. Has become. In this case, in the case of a mackerel weighing about 1 to 2 kg or the like sold for business use, a sales format is often adopted in which a single product is displayed in a product case at a store.

[0003]

However, even if the octopus product is cooked in a kettle, there is a product difference depending on the manufacturer, and the commercial value cannot be understood by a display method in which the octopus product is simply arranged in a product case. In other words, in the era of brand preference, which has been increasingly shouted recently, the so-called branded products have been demanded in the industry of kettle-boiled octopus. In particular, when several octopus-boiled octopus products were displayed, the general consumers could not understand the quality of the products from the exterior and had no choice but to purchase what the clerk recommended. Of course, in this type of processed food that keeps the octopus in its packaging, the surface is in a wet state, so it is not possible to directly apply a label indicating quality indication, the manufacturer is unknown, and it is a brand product. There is no proof of this, and the sales system is unsatisfactory even for manufacturers.

[0004] Further, since the head of an octopus generally has a spherical shape, even if it is attempted to make a predetermined branding by hand using a trowel iron, the head moves and becomes unstable, making it difficult to handle. It is difficult to brand a certain position on the head,
It cannot be a uniform branding to increase product value. In the conventional process of boiling an octopus in a kettle, the octopus is usually boiled for a certain period of time in hot water containing an antioxidant. It is not suitable because it is easily formed.

[0005] As a technical means for branding processed foods, it is known to brandish the surface of secondary foods, such as kamaboko and half-pen, which are to be kneaded, using a trowel.
In this case, the conventional branding is a simple brand made of iron, and is pressed against the processed food while being heated to a predetermined temperature. As described above, secondary foods such as kamaboko and half-pen are kneaded into a paste and once heat-molded, and have a low salt content and are gelled.

[0006] However, in a conventional branding operation in which a raw octopus containing salt is boiled in a kettle and then the cold water is once removed in order to bring out the best taste, and a trowel is pressed directly on the octopus head in a cold state. The use of iron branding irons has poor thermal conductivity and makes it difficult to maintain a constant temperature, making it unsuitable for continuous work. The most problematic point with iron branding is that after the work is completed due to the salt content of the octopus However, since the powder of the branding is inevitably adhered to the branding itself, it is not possible to expect a beautiful branding finish unless the stamped part is constantly cleaned.

SUMMARY OF THE INVENTION In view of the above circumstances, the present invention is to press the head of an octopus boiled octopus with a copper sintering body of a porcelain iron and directly apply an indication mark such as the source and quality of the octopus. It is an object to provide a method and an apparatus therefor.

[0008]

SUMMARY OF THE INVENTION According to the present invention, a flat raw octopus, which is easily cut into two vertical streaks in the octopus head and easily pressed by a trowel, is washed with salt water by rotating the drum to form a body. After trimming and removing the slime, then boil the kettle with no added water for a predetermined time, cool the octopus once with cold water, and then cool the octopus cooled to the predetermined temperature on the flat head surface of the octopus. 230 ° C-270 formed at the tip
A copper branding body heated to ° C. is pressed, and a branding of appropriate shape is directly attached to the head.

Another aspect of the present invention is an apparatus for practicing the above-mentioned invention, wherein an elevating base supported by a spring vertically mounted on a column is slidably provided at a predetermined position of a column standing at one end of a set receiving stand. An electric iron with a copper stamped body with a predetermined stamp protruding downward is vertically arranged below the elevating base, and the tip of an operation lever pivotally attached to the side of the elevating base is connected to the fulcrum on the support side. The copper stamping body of the elevating base, which is locked to the shaft and descends in conjunction with the operation lever, is pressed against the octopus head in a boiling pot placed on a set receiving stand.

[0010] As described above, the boiled octopus to be branded with a brand name is prepared by cutting off two vertical streaks in the head with a knife or the like before the slicing process of the raw octopus, and using a knife or the like to flatten the head. If the product is transported to a rotating drum and rotated for a predetermined time in a state in which salt water is injected, the slickness of the surface is rubbed and washed out and removed, and each foot is rotated with the rotation caused by the mechanical rotation of the drum rotation. The part is rounded and the body shape is adjusted. This is boiled in hot water at a predetermined temperature without additives, and the octopus is transferred to cold water and cooled. When the octopus is cooled to a predetermined temperature, the octopus is pulled up and placed on the set receiving stand of the branding device. Next, if the engraved part of the copper branding body of the electric iron of the elevating base interlocked with the downward rotation of the operating lever is pressed against the flat head, a branding of a predetermined shape is attached as a burning mark. Since the copper branding has a high thermal efficiency and does not adhere to the baking powder, cleaning of the branding is not required after the work is completed.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for branding an octopus boiled octopus and an apparatus for directly implementing the apparatus according to the present invention will be described as follows.

FIG. 1 to FIG. 6 show an embodiment of an octopus-boiled octopus marking apparatus which is a manual operation. Reference numeral 1 denotes a set support on which a boiled octopus having a predetermined shape is placed, and an elevating column 2 having an appropriate height is erected at one end of the set support 1.
A housing-type elevating base 3 is arranged on the upper shaft portion 2a of the support column 2 in a sliding arrangement of shaft fitting. In this case, the lower surface of the upper supporting portion 3a for bearing of the elevating base 3 is received by a spring 6 which is fixed to a height adjustment and support piece 5 fixed by a tightening screw 4 which is vertically mounted on the column 2, and is supported by a lower supporting portion. 3b is configured to face the lower shaft portion 2b below the height adjustment and support piece 5 and to move up and down against the rebound of the spring 6. Furthermore, a pivot 7 provided in the middle of the side of the lifting base 3
, An operation lever 9 having a distal end which is engaged with a fulcrum shaft 8 at an end of a continuous portion 5a standing upright on the height adjusting and supporting piece 5 is provided in an inclined manner. Reference numeral 10 denotes an upper support arm 3c protruding from the tip of the elevating base 3.
And a shaft-type electric iron for branding which is vertically disposed over the lower support arm 3d. The configuration of the electric iron 10 is such that a predetermined marking 12
a is formed, and the copper branding body 1 is formed.
A part of 2 is appropriately protruded from the lower support arm 3d, and a grip 13 for leading out the wire cord 14 gripped by the upper support arm 3c is provided at the upper part. Reference numeral 15 designates a copper branding member 12 interposed between the lower support arm 3d and the electric heating portion 11.
Is a heat insulating member to be a heat insulating board mounted on the periphery of the heat sink and has a structure in which heat generated by the copper branding body 12 is not conducted to the lifting base 3 side. Reference numeral 16 denotes a guide rod for projecting the tip of the height adjustment and support piece 5 projecting laterally into the elevating base 3, and a hook-shaped guide piece 16 a at the end of the guide rod 16 is provided on the wall surface of the elevating base 3. Into the vertical slit 17 parallel to the support 2
The ascending and descending movement of the ascending and descending base 3 is ensured, and the above-described overall configuration becomes the octopus branding device 18 for boiling octopus. In the figure, 1
Reference numeral 9 denotes a tightening screw which is orthogonally inserted into the front end of the mounting split groove 3e formed at the front end of the lower support arm 3d.
9 to make the split groove 3e freely openable.

Next, this operation will be described. First, as a preceding stage of the slicing process of the raw octopus as a raw material, two vertical streaks which are previously formed vertically at the left and right positions inside the head B of the raw octopus A are described. If C (see the illustration in FIG. 6) is traversed and released with a knife or the like, the head B, which originally has a spherical shape, loses its internal streaks and collapses flat (see the head in FIG. 7). After this,
The raw octopus is carried into a known slimming rotary drum (not shown), and a salt water having a salt concentration of about seawater is poured into the rotary drum and rotated for a predetermined time, so that the raw octopus is washed with salt water. The slime is removed. At this time, the rotation time of the rotating drum may be about 2 hours in a normal slimming operation, but is rotated for about 4 hours in order to cling. The raw octopus that has been washed in salt water in this way can be slicked, and the raw octopus itself rolls inside the drum with the rotation of the rotating drum, so each extended leg D is naturally caught and curled as a whole The shape is adjusted to the sales package.

Here, the raw octopus A removed from the rotary drum and having been removed from the drum is transferred to a kettle (not shown) filled with hot water of a predetermined temperature and boiled for about 20 minutes. In this pot boiling step, it is boiled without using an antioxidant so that a film cannot be formed.

Next, the cooked octopus A ', which has been cooked in the cooker,
Immediately transfer to a cooling tank (not shown) filled with cold water for cooling. In this case, the cooling tank is kept in cold water of about 5 ° C. containing ice chips, and is cooled for 1 hour to bring out the best octopus taste.

In this cooling step, the octopus A 'is boiled in a kettle and cooled to a temperature in the range of 7 ° C. to 8 ° C. in order to improve the shelf life.
Is placed on the set receiving table 1 such that the flat head B faces directly below the copper stamping body 12 of the electric iron 10 of the elevating base 3. At this time, the handle portion 9a of the operation lever 9 is inclined upward, and the elevating base 3 is on standby at a position above the column 2.

Thereafter, when the operation lever 9 is pushed downward, the operation lever 9 rotates starting from the fulcrum shaft 8 at the end of the connecting portion 5a on the side of the fixed column 2 to support the operation lever 9. The upper and lower support portions 3a and 3b of the elevating base 3 slide down on the column 2 to descend.

Here, when the raising and lowering base 3 is lowered by a predetermined amount and the engraved portion 12a of the copper branding body 12 heated to a predetermined temperature of the electric iron 10 is pressed against the surface of the flat head B, the engraved portion 12 is pressed.
The mark formed with a ridge on a is pressed to a predetermined depth to form a brand mark 20.

In this case, as a temperature condition of the octopus itself or the electric iron branding, as a result of the experiment, the temperature of the copper branding body 12 itself is optimally in the range of 230 ° C. to 270 ° C. It turned out that the meat was peeled off and the commercial value was lowered, and if the temperature was 230 ° C or lower, it took a long time to bake and no good color was produced.) Further, by setting the temperature condition of the cooled octopus A ′ to 7 ° C. to 8 ° C., the shelf life is improved. Furthermore,
Since the branding body 12 is made of copper having a high thermal conductivity, it is possible to maintain an appropriate temperature at the time of branding. This means that the width a of the protruding strip mark to be branded on the engraved portion 12a can be set to a wide width such as 3 mm. (See FIG. 5), and clear branding was confirmed.

That is, since the octopus is branded with an electric iron provided with a copper branding body capable of maintaining a predetermined temperature, continuous work can be performed, and unlike the iron branding body, there is no sticking powder. it can. In addition, it was also found that, since it is clearly marked with a brand, the brand is easily visible when displayed at a store (see FIG. 8).

[0021]

[Example] Before the octopus slimming operation, two streaks in the octopus head were cut off slightly over the edge of the head with a knife, and the head was branded. Make the body flat and easy to press. This raw octopus is carried into a rotating drum, and a predetermined amount of salt water containing salt such as seawater is injected into the rotating drum, and the rotating drum is rotated for 4 hours to close the body, thereby removing the slime and removing the moisture of the octopus itself. Were also discharged at 10% to 15%. In addition, the raw octopus itself rolls with the rotation of the drum, and each leg is rolled into a shape suitable for shipping, and the body shape is adjusted as a whole as a rounded package. Next, the octopus taken out of the rotating drum is put into a hot-water pot at 98 ° C. with no additives and boiled for 20 minutes. The boiled octopus is cooled in a cooling bath of 5 ° C cold water for 1 hour. When the octopus is cooled down to 7 ° C, it is pulled up. The flat head is placed on the set receiving table so as to face below the copper branding body of the electric iron of the elevating base. After that, the operation lever is pushed down to lower the entire elevating base, and 245
When the copper branding body kept at ℃ is pressed against the head, the engraved part with a 3 mm wide ridge mark with a clear burn is pressed, and a clear branding is made to the predetermined depth on the surface of the flat head. Was.

[0022]

As described above, the method and the apparatus for branding octopus-boiled octopus of the present invention have two vertical streaks in the octopus head which are flattened before the slimming. After washing the salt water by rotating the drum, removing the slime and adjusting the body shape, boil it in a hot water for a predetermined time with no added water, and then cool it once with cold water,
Since a product cooled to a predetermined temperature is placed on a set support and a copper branding body of an electric iron is pressed against the flat head, a clear engraved mark is directly printed on the head. In other words, the surface of the flat head is branded with a copper brand with a predetermined mark, such as the manufacturer, so that it has a solid burn mark.If displayed at a store, it can be easily distinguished from other products and becomes a proof that it is a brand product, and Manufacturers will be clearer and purchasing power will increase.

Moreover, since the branding body is made of copper which has good heat conduction and good heat retention, it can maintain the temperature of 230 ° C. to 270 ° C. which is an appropriate temperature at the time of branding of octopus boiled octopus. The octopus boiled in a pot can be reliably branded, making it ideal for continuous work. In addition, unlike the use of iron branding like a general electric iron, the use of a copper branding does not cause burning powder caused by salt when hitting the octopus, and therefore does not require cleaning at the end of work. From this point, efficient branding can be performed.

Further, since the device of the present invention has a simple structure in which an elevating base and an electric iron provided with an iron branding are combined, the device is easy to operate and can withstand long-term use without causing malfunction or failure during use. Has a practical effect.

In the above description, the raising and lowering movement of the copper stamping body has been described for the manual operation lever. However, the operation lever is not limited to manual operation, and the operation lever may be mechanically provided with a drive mechanism combining a motor and a cam mechanism. It is good also as an elevating movement.

[Brief description of the drawings]

FIG. 1 is a front view of a main part showing an embodiment of a baking apparatus for use in a method for branding an octopus boiled octopus according to the present invention.

FIG. 2 is a rear view of the same.

FIG. 3 is an explanatory view showing a state in which a copper branding body of an electric iron is pressed against a flat head of an octopus boiled in a kettle;

FIG. 4 is an explanatory diagram of an electric iron configuration.

FIG. 5 is a front view showing an engraved portion of the copper brand-plate.

FIG. 6 is an explanatory view showing two vertical streaks cut out from the head of a raw octopus and opened inside.

FIG. 7 is a plan view in which two vertical streaks in the head are cut out and flattened, the slimming is removed, and the outer shape is adjusted.

FIG. 8 is an explanatory view in which a flat-shaped head of a boiled octopus is branded.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Set receiving stand 2 Post 3 Elevating base 5 Height adjustment and support piece 6 Spring 7 Axis 8 Support shaft 9 Operating lever 10 Electric iron 12 Copper branding A 'Boiler octopus B Flat head

Claims (2)

(57) [Claims] 1. A flat raw octopus, which is cut in advance in the octopus head and has two longitudinal streaks cut out in advance and easily pressed by a porcelain iron, is washed with salt water by rotating the drum to adjust its body shape and remove slime. After that, boil the kettle for a predetermined time with no added water, cool the boiled octopus once with cold water, and then form the tip of an electric iron on the flat head surface of the boiled octopus cooled to a predetermined temperature. A branding method for boiled octopus octopus, characterized by pressing a branding body made of copper heated to ° C. and directly giving a branding shape to the head. 2. An elevating base supported by a spring vertically mounted on a support is slidably disposed at a predetermined position of a support standing upright at one end of a set receiving base, and a copper stamped with a predetermined mark is provided at a lower portion of the lift base. An electric trowel with a branded body protruding downward is vertically arranged, and the tip of an operation lever pivotally attached to the side of the elevating base is locked to the fulcrum shaft on the support column side, and the elevating descends in conjunction with the operation lever An apparatus for branding an octopus-boiled octopus, characterized in that a copper-branded body of a base is pressed against the octopus-boiled octopus placed on a set receiving stand.