JP4898417B2 - Processing method of Hagi Yaki and White Yaki - Google Patents

Description

    BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a grilling method and a white grilling processing method, and more particularly, to a grilling method and a white grilling processing method for improving the treatment of bones in the body.

There is a broiled processing method in which a food material that is one of eel, anago or dojo is broken and the food is baked (see, for example, Patent Document 1).
In this grilled processing method, food is broken to remove internal organs, bones and the like over time.
However, even if it takes a long time, small bones such as branch bones and small bones in the body cannot be completely removed and processed while remaining.
If a child or an elderly person eats a baked ware that has been processed with small bones remaining, the problem is that small bones in the body are caught in the throat, which is not preferable from the viewpoint of safety.
Japanese Patent No. 3437131

    An object of the present invention is to provide a method for processing a scallop and a method for processing a white ware, in which the above-described problems are eliminated.

In order to achieve the above-mentioned object, the method for processing grilled sardine according to claim 1 is a method for processing grilled sautéed rice with a sauce on any one of eel, eel, dojo, sardine, salmon, and sanma. And cutting the small bones in the body of the food before baking with the sagging, and the small bone cutting step cuts the small bones in the body of the food and There are a plurality of cuts by the small bone cutting step, the plurality of cuts have not reached the depth to cut the skin of the food material, After that, the food is baked with the sauce.

Further, the method for processing the grilled broth according to claim 2 is a method for processing the grilled salmon, which is made by adding a sauce to the food that is any one of eel, anago, dojo, salmon, salmon, and sanma. Before the production line to be baked, it has a small bone cutting step of cutting the small bones in the food material from which the large bone has been removed by cutting, and this small bone cutting step includes the small bones in the food material body And a puncture hole in the skin surface of the food material, there are a plurality of cuts by the small bone cutting step, and the plurality of cuts do not reach the depth to cut the skin of the food material And after the small bone cutting step, the food is baked with the sagging.

The processing method for white grilling according to claim 3 is a processing method for grilling grilled rice with a sauce applied to a food that is any one of eel, anago, dojo, salmon, salmon, and sanma. There is a small bone cutting step that cuts the small bones in the body of the food before baking, and there are a plurality of cuttings by the small bone cutting step, and the plurality of cuttings are performed at a depth that cuts the skin of the food. It is not reached, and after the small bone cutting step, the food is baked with the sagging, and the small bone cutting step is carried out at a position opposite to the conveying means for conveying the food. A rotating body having a plurality of cutting blades on the peripheral surface, and cutting the small bones in the body of the food, the transport direction of the transport means being along the longitudinal direction of the food The rotational direction of the rotating body is Are those conveying direction of the serial conveying means is along, the rotating member is in the peripheral surface at intervals that juxtaposed a disc-shaped member having said cutting edge, while adjacent the disc-like The cutting blades of the other disk-shaped member adjacent to each other are positioned so as to face each other, and the cutting blades are arranged in a staggered manner .

Further, the white grilling processing method according to claim 4 is a white grilling processing method for baking a food that is any one of eel, anago, dojo, rice cake, salmon, and sanma, before baking the food. It has a small bone cutting step for cutting small bones in the body of the food, and this small bone cutting step cuts the small bones in the body of the food and opens a puncture hole in the skin surface of the food. Yes, there are a plurality of cuts by the small bone cutting step, and the plurality of cuts do not reach the depth to cut the skin of the food, and the food is baked after the small bone cutting step .

Also, production line process of processing white grilled in claim 5, eels, conger, soil, sardine, mackerel, in white grilled processing method to bake food is any one of the pacific saury, baking the food of before, along with having a rib cutting step of cutting the ossicles inherent in only the ingredients, except for the large bones tearing through, the ossicles cutting process, cutting said ossicles inherent only to the food material, wherein A puncture hole is made in the skin surface of the food, and there are a plurality of cuts by the small bone cutting step, and the plurality of cuts do not reach a depth for cutting the skin of the food, and the small bone cutting After the step, the food is baked.

Further, the method of processing white grilled according to claim 6, eel, conger, soil, sardine, mackerel, in white grilled processing method to bake food is any one of the pacific saury, the ingredients baked Ku ago Having a small bone cutting step for cutting the small bones in the body of the food, and there are a plurality of cuts by the small bone cutting step, and the plurality of cuts do not reach the depth for cutting the skin of the food And after the small bone cutting step, the food is baked , and the small bone cutting step includes a conveying means for conveying the food, and a position facing the conveying means, and a plurality of cutting blades on the peripheral surface. A rotating body provided with a cutting body for cutting small bones in the body of the food material, arranged in a relationship in which the transport direction of the transport means is along the longitudinal direction of the food material, and the rotational direction of the rotating body Is along the conveying direction of the conveying means The rotating body is formed by arranging disk-shaped members having the cutting blades at intervals on a peripheral surface, and the other disk adjacent to the space between the one disk-shaped members adjacent to each other. The cutting blades of the cylindrical member are in a positional relationship facing each other, and the cutting blades are arranged in a staggered manner .

    According to the method for processing grilled broth according to claim 1, since there is a small bone cutting step for cutting small bones in the food material before baking, the small bones in the food material are cut, Of course, when cutting the small bones, the body is also cut, so that the food can be sagged later and burned, and the fire inside the body is good, and even the cut small bones It is possible to prevent the appearance from being spoiled by burning through the fire and further cutting the body, and the cut surface of the body being joined by the shrinkage of the meat due to the grilling of the body.

    In addition, according to the method for processing grilled broth according to claim 2, before the production line that sags and bakes the food material, the ossicle cutting step of cutting the small bones in the food material from which the large bone has been removed by cutting is performed. Therefore, when the food supplied to the production line is processed without providing a small bone cutting step in the production line, the same effect as the invention of claim 1 described above can be obtained by providing the small bone cutting step. Can do.

    Further, according to the method for processing the grilled grill according to claim 4, since the conveying direction of the conveying means is arranged along the longitudinal direction of the food, and the cutting blades of the disk-shaped members are arranged in a staggered manner, Bend small bones that are inherent in the body can be cut.

    Further, according to the processing method of the white grill according to claim 5, since it has a ossicle cutting step of cutting the small bones in the body of the food before baking the food, cut the small bones in the body of the food, In addition to ensuring food safety, when cutting the small bones, the body is also cut, so when baking the food later, it is easy to pass the fire to the inside of the body, and the cut small bones also burn. In addition, it is possible to prevent the appearance from being spoiled by savory and fragrant, and also by cutting the body and joining the cut surfaces of the body due to the shrinkage of the meat.

    Moreover, according to the processing method of the grilled grill according to claim 6, since there is a small bone cutting step of cutting the small bones in the body of the food material to cut off the large bone before the production line for baking the food, Even if the small bone cutting step is not provided in the line, the same effect as that of the above-described invention of claim 5 can be obtained by providing the small bone cutting step when processing the food supplied to the production line.

A method for processing a scallop according to an embodiment of the present invention will be described with reference to the drawings.
FIG. 1 is a schematic process diagram of a method of grilled sardine that is baked by sacrificing food F, which is one of eel, anago, dojo, rice cake, rice cake, and sanma. In the cutting process, the small bone cutting process 1 is for cutting the small bones in the food material F.
In addition, when the foodstuff F is an eel, it may be supplied to the conveyance means (for example, conveyor) H in the back open state shown in FIG. 9 (a), for example, or the stomach open state shown in FIG. 9 (b) May be supplied to a conveying means (for example, a conveyor) H. 9 (a) and 9 (b), the hatched portion indicates a portion having many branches and small bones in the body.
As shown in FIG. 2, this small bone cutting step 1 is performed by any one of ingredients F (food, F, eel, anago, dojo, rice cake, rice cake, and sanma) by a conveying means (for example, a conveyor) H. Yes, in this embodiment, it is an eel)), and cuts the small bones in the body of the food F and opens a puncture hole over the entire skin of the food F It is. FIG. 2B and FIG. 3A show a cutting part.

As shown in FIG. 2, the small bone cutting process 1 is performed at a position facing the conveying unit H, for example, the rotating body 30 positioned below the conveying unit H, and the rotation direction thereof is along the conveying direction of the conveying unit H. , So as to follow the transport direction. In the illustration of FIG. 2, the conveying direction of the conveying means H is a direction from left to right, and the rotating direction of the rotating body 30 is clockwise.
As shown in FIGS. 4 to 8, the rotating body 30 has a width W (width W is, for example, 5 mm to 7 mm) and a height h (height h is, for example, 8 mm to A plurality of disk-shaped members 32 having 12 mm) cutting blades 31 are arranged side by side. The disk-shaped members 32 are integrated with a boss 33 and attached to a rotating shaft 34.
Cutting of one disk-shaped member 32 (A) among the disk-shaped members 32 (A) and 32 (B) adjacent to each other shown in FIGS. The cutting blades 31 are arranged in a staggered manner in such a positional relationship that the cutting blades 31 of the other adjacent disc-shaped member 32 (B) face each other at an interval T between the blades 31 and the cutting blades 31 (FIG. 8). reference). This is to make it easier to cut the bent ossicles inherent in the food material F.
Further, as shown in FIGS. 5 and 7, the male screw 36 is inserted into the hole 35 formed in the disk-like member 32 so that the staggered arrangement of the cutting blades 31 is held, and the male screw 36 is inserted into the nut 37. It is made to fix with. A plurality of disk-shaped members 32 arranged side by side are fixed between a boss 33 ′ on one side and a boss 33 ″ on the other side.

On the other hand, the puncture hole formed in the skin surface of the food material F may penetrate the food material F, but is desirably pierced to the extent that it does not penetrate the food material F. For example, it is formed by the rotating drum 20 shown in FIG. can do. The rotating drum 20 is positioned on the conveying means H and includes a plurality of needle-like members 21 (for example, needle-like members 21 having a diameter of about 2 mm are provided on the circumferential surface at intervals of 5 mm to 7 mm) on the circumferential surface. For example, it rotates so as to follow the conveying direction of the conveying means H. In the illustration of FIG. 2, the conveying direction of the conveying means H is the direction from left to right, and the rotating direction of the rotary drum 20 is counterclockwise. Yes.
Thus, before baking and baking, the skin surface of the foodstuff F is pierced, and then the skin surface is baked as described later, whereby the skin and body of the foodstuff F (the body is the meaning of meat). And so on.) Excess oil is removed, and the passage of fire to the inside of the food F is improved, and a part of the burned portion (burnt ball) generated on the skin surface of the grill is improved. Swelling is suppressed and the burned part is finely dispersed throughout, preventing partial peeling of the skin and the skin. Thus, steaming can easily enter the inside of the body in the steaming step 9 described later, and dripping can penetrate into the food F in the sagging step described later.
Reference numeral 25 denotes a plurality of longitudinal members that are provided between the transport unit H and the rotary drum 20 and are provided in parallel in the transport direction of the transport unit H with a gap (not shown). The needle-like member 21 of the rotary drum 20 is positioned in a gap (not shown), that is, the food F adhering to the needle-like member 21 is brought into contact with the long-shaped member 25 so as not to be buffered. The food F adhering to 21 is separated from the rotary drum 20.

    2 is an upper fire (not shown) located on the conveying means H, and in the small bone cutting process 1, the small bones in the body of the food F are cut and a puncture hole is made in the skin surface of the food F It is a step (first white baking step) of baking the skin of the food material F. In the first white baking step 2, the top fire (not shown) is a gas, and the heating power is adjusted.

3 is a stab hole process for opening a puncture hole in addition to the puncture hole of the small bone cutting process 1 on the skin surface of the food F that has been baked in the first white baking process 2. In this puncture process 3, the needle-like member 21 of the rotary drum 20 used in the small bone cutting process 1 is used. Thus, before baking and baking, the small bones in the body of the food F are cut and a puncture hole is made in the skin of the food F, then the skin is baked, and after baking, the food F again. Since there is a puncture process that opens a puncture hole different from the puncture hole on the skin surface of the food, many puncture holes are made in the skin surface of the food F, and excess oil between the skin of the food F and the body creates a puncture hole. And the passage of fire to the inside of the food material F is improved, and the partial expansion of the burned portion (burnt ball) generated on the surface of the grill is further suppressed, The focal portion is finely dispersed as a whole, and partial peeling of the body and skin can be further prevented.
4, the skin surface of the food F that has been punctured in the stab hole step 3 is inverted so that the body surface of the food F (the body is the meaning of the meat surface, the same applies hereinafter) is up. This is a step (first inversion step).
Reference numeral 5 denotes an upper fire (not shown) located on the conveying means (not shown).
This is a step (second white baking step) of baking the surface of the food F that is on the top. In the second white baking step 5, as in the first white baking step 2, the upper flame (not shown) is made of gas and the heating power is adjusted. In this second white baking step 5, when cutting the small bone in the small bone cutting step 1, the body is also cut, so the fire inside the body is good, and the cut small bone is also burned and baked fragrantly Furthermore, it is possible to prevent the body from being cut and the cut surface of the body from being joined by the shrinkage of the meat due to the grilling of the body and impairing the appearance.

6 is a 3rd stab hole process which opens a puncture hole in the body surface of the foodstuff F which finished baking in the 2nd white baking process 5. FIG. The third stab hole process 6 is the same as the first stab hole process 1 except that the position of the stab hole is the face of the food F.
Desirably, after the body is baked in the second white baking step 5, the roasted balls are removed. 7
Is a step (second inversion step) of inverting the body surface of the food material F that has been pierced in the third stab hole step 6 so that the skin surface of the food material F faces up.
Further, when reversing, the skin surface of the food material F is curved and reversed, so that the puncture hole of the food material F is widened to promote the cracking of the surface of the food material F.

8 is a process of removing the oil content on the surface of the food F by applying a hot water shower to the skin surface of the food F that has been turned up in the second inversion process 7 (oil removal process).
9 is a process (steaming process) of steaming the food F with the skin surface on which the oil content on the surface of the food F has been removed in the oil removing process 8 with a steamer (not shown). In addition, in the steaming process 9, the surface of the foodstuff F is turned up by the reversing machine which is not illustrated inside a steamer (not shown). In other words, the steaming step 9 includes a step of steaming with the skin surface of the food material F facing up and a step of steaming with the body surface of the food material F facing up. Then, when the food F is reversed by a reversing machine (not shown), the cut surface of the food F generated when cutting the small bone and the puncture hole of the food F are widened by bending and reversing the surface of the food F. Encourage cracks on the surface.
No. 10 is the food F prepared by immersing the food F steamed in the steaming step 9 in a not shown tank.
This is a step of sagging (first sagging step).

11 is a step of baking the food F with the sagging in the first sacrificing step 10 with a baking machine (not shown) over an upper heat located on the conveying means (not shown). In the baking step, for example, the upper fire (not shown) is made of gas and the heating power is adjusted.
In particular, when cutting small bones in the small bone cutting step 1, the body is also cut. Therefore, when the food F is simmered and baked, the inside of the body can be burned, and the cut small bones are also burned. Can be baked fragrantly.

Reference numeral 12 denotes a step of immersing the food material F baked in the first baking step 11 in a sag tank (not shown) to sag the food material F (second sagging step). 13 is the second sacrificing step 12
In the process (second baking process) of baking the food F with the simmered food F with a baking machine (not shown) over the conveying means (not shown) (second baking process) (Not shown) is gas, and is performed by adjusting the heating power.
Note that the second baking step 13 is the same as the first baking step 11.

Reference numeral 14 denotes a step of immersing the food material F baked in the second baking step 13 in a drip tank (not shown) to sag the food material F (third sagging step). 15 is the third sacrificial process 14
In the process (third baking process) of baking the food F with the simmered food F with a baking machine (not shown), the food F is heated on the conveying means (not shown). (Not shown) is gas, and is performed by adjusting the heating power. The third baking step 15 is the same as the first baking step 11.
16 is a step of immersing the food material F baked in the third baking step 15 in a drip tank (not shown) to sag the food material F (fourth sagging step).

    In the above-described embodiment, in the small bone cutting process 1, the process of cutting the small bones in the body of the food F and the process of making a stab hole in the skin of the food F were performed simultaneously. For example, as shown in FIGS. 10 and 11, the process 30 ′ for cutting the small bones in the body of the food F and the process 1 ′ for making a puncture hole on the skin surface of the food F are performed. Each may be performed separately. In the step 30 ′ for cutting the small bones in the body of the food F, unlike FIG. 2, the rotating body 30 is positioned on the conveying means H (see FIG. 11). In FIG. 11, the food F on the conveying means H has an upper body and a lower skin.

    Further, in the above-described embodiments, the method for processing the sardine baked by sautéing the food that is one of eel, Japanese eel, dojo, rice cake, rice cake, sanma is described in the present invention. Is not limited to this, but can be applied in the same way to the processing method of white grilled foods that do not sag on any one of the ingredients of eel, anago, dojo, salmon, salmon, sanma. .

In the above-described embodiment, the small bone cutting step 1 is provided in the production line for the grilling process. However, the present invention is not limited to this, but although not shown, the food material F is struck. Bake (or bake without sagging the food) before the production line, that is, before supplying the food F to the production line, cut the food F to remove large bones and remove large bones You may make it provide the small bone cutting process which cuts the small bone which exists in the body of the foodstuff F. FIG.
According to this, even if a new bone cutting process is not newly added in the production line, the conventional production line is used as it is, and the small bones in the body of the food F are cut as in the above-described embodiment. In addition to food safety, of course, when cutting the small bones, the body is also cut. The small bones are also baked fragrantly, and even when the body is cut, it is possible to prevent the cut surface of the body from being joined by shrinkage of the meat due to the grilling of the body and impairing the appearance.

    Further, the width W of the cutting blade 31 provided in the rotating body 30 of the above-described embodiment is formed to be relatively long. However, in the present invention, the tip of the cutting blade 31 ′ is not limited to this. For example, as shown in FIG. 12, it may be narrow and sharp.

FIG. 1 is a schematic process diagram of a method for processing a scallop according to an embodiment of the present invention. FIG. 2 (a) is a schematic front view showing the processing steps of the main part of the present invention, and FIG. 2 (b) is a schematic view of the conveying means of FIG. 2 (a) as viewed from below. FIG. 3 is a schematic cross-sectional view taken along line 3-3 in FIG. FIG. 4 is a schematic cross-sectional view taken along line 4-4 of FIG. FIG. 5 is a schematic cross-sectional view of a portion of FIG. FIG. 6 is a schematic side view of a portion of FIG. FIG. 7A is a schematic side view of one adjacent disk-shaped member of the rotating body of FIG. 4, and FIG. 7B is a schematic side view of the other adjacent disk-shaped member of the rotating drum. It is. 8 is a schematic perspective view of the rotating body of FIG. FIG. 9A is a schematic diagram of food materials used in the processing method of the roasted grill of FIG. 1, and FIG. 9B is a schematic diagram of food materials different from FIG. 9A. FIG. 10 is a schematic process diagram of a method for processing a scallop, which is different from the schematic process diagram of the method for smoldering shown in FIG. FIG. 11 is a schematic view showing the ossicle cutting step of FIG. 12 is a schematic perspective view of a rotating body different from the rotating body of FIG.

Explanation of symbols

F food ingredients

Claims (6)

In the method of grilling eel, simmering the ingredients that are one of eel, anago, dojo, salmon, salmon, or sanma,
Having a ossicle cutting step of cutting the ossicles inherent in the ingredients before baking with the sauce;
This small bone cutting step is to cut the small bone inherent in the body of the food, and to pierce the skin surface of the food,
Cleavage by the ossicles cutting step, there are a plurality, the plurality of cutting, which does not reach the depth of cutting the skin of the food material,
After the said ossicle cutting process, the said foodstuff is baked with the said sauce. In the method of grilling eel, simmering the ingredients that are one of eel, anago, dojo, salmon, salmon, or sanma,
Before the production line that sags and bake the ingredients, it has a small bone cutting step of cutting the small bones in the body of the ingredients by cutting and removing large bones,
This small bone cutting step is to cut the small bone inherent in the body of the food, and to pierce the skin surface of the food,
Cleavage by the ossicles cutting step, there are a plurality, the plurality of cutting, which does not reach the depth of cutting the skin of the food material,
After the said ossicle cutting process, the said foodstuff is baked with the said sauce. In the method of grilling eel, simmering the ingredients that are one of eel, anago, dojo, salmon, salmon, or sanma,
Having a ossicle cutting step of cutting the ossicles inherent in the ingredients before baking with the sauce;
There are a plurality of cuts by this small bone cutting step, the plurality of cuts are those that do not reach the depth to cut the skin of the food,
After the small bone cutting step, the food is baked with the sagging,
The small bone cutting step includes a conveying means for conveying the food material, and a rotating body having a plurality of cutting blades on a peripheral surface at a position facing the conveying means, and is inherent in the food material. It is intended to cut small bones, arranged in a relationship along the conveying direction of the conveying means in the longitudinal direction of the food, the rotating direction of the rotating body is along the conveying direction of the conveying means ,
The rotating body is formed by arranging disk-shaped members having the cutting blades at intervals on a peripheral surface, and the other disk-shaped member adjacent to the space between the one adjacent disk-shaped members. the cutting blade is in opposing positional relationship, Kaba grilled processing how to characterized in that the cutting blade is arranged in a staggered. In the processing method of white grilling, which is one of the ingredients of eel, eel, dojo, rice cake, salmon, sanma,
Having a small bone cutting step of cutting small bones inherent in the food material before baking the food material;
This small bone cutting step is to cut the small bone inherent in the body of the food, and to pierce the skin surface of the food,
There are a plurality of cuts by the small bone cutting step, the plurality of cuts are those that do not reach the depth of cutting the food skin,
A method for processing white grill, characterized by baking the food after the small bone cutting step . In the processing method of white grilling, which is one of the ingredients of eel, eel, dojo, rice cake, salmon, sanma,
Before the production line to bake the food, having a small bone cutting process of cutting the small bones in the body of the food except the large bone torn ,
This small bone cutting step is to cut the small bone inherent in the body of the food, and to pierce the skin surface of the food,
Cleavage by the ossicles cutting step, there are a plurality, the plurality of cutting, which does not reach the depth of cutting the skin of the food material,
A method for processing white grill, characterized by baking the food after the small bone cutting step. In the processing method of white grilling, which is one of the ingredients of eel, eel, dojo, rice cake, salmon, sanma,
Has a rib cutting step of cutting the ossicles inherent only to the foodstuff the foodstuff prior baked Ku,
There are a plurality of cuts by this small bone cutting step, the plurality of cuts are those that do not reach the depth to cut the skin of the food,
After the bone cutting process, the food is baked ,
The small bone cutting step includes a conveying means for conveying the food, and a rotating body having a plurality of cutting blades on the peripheral surface at a position facing the conveying means, and the small bone present in the body of the food Is arranged in such a relationship that the conveying direction of the conveying means is along the longitudinal direction of the food, and the rotating direction of the rotating body is along the conveying direction of the conveying means,
The rotating body is formed by arranging disk-shaped members having the cutting blades at intervals on a peripheral surface, and the other disk-shaped member adjacent to the space between the one adjacent disk-shaped members. The cutting blades are in a positional relationship where the cutting blades face each other, and the cutting blades are arranged in a staggered manner.

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