JPS5911439B2 - How to cut fish flakes - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for cutting fish flakes.

The conventional cutting method for fish flakes uses a rotating disk a as shown in Figure 1.
The side surface B of the fish flake A was pressed against the planer blade b attached to the holder.

Since the side surface B of the fish flakes A has a large surface area, the contact area with the planer blade b is also large, so the cutting efficiency is good. The disadvantage was that it had to be reprocessed into a size, shape, etc. suitable for weighing and packaging. Reprocessing not only makes the work more troublesome, but also causes drawbacks such as the flavor being impaired and the yield rate decreasing because the shaved bonito flakes are exposed to air for a correspondingly longer period of time. The present invention relates to a cutting method that eliminates these drawbacks, and will be described in detail below based on illustrated embodiments.

By rotating a rotary blade 3 having a cutting edge 2 on the circumferential surface of a base material 1 having a circumferential surface, and bringing the fish flakes A into contact with the rotary blade 3 from one end in the longitudinal direction. The composition fibers of fish flakes are cut perpendicularly. There are various types of rotary cutters of the present invention, such as the second rotary cutter,
There is something like the one shown in Figure 3.

The rotary cutter 3 shown in FIG. 2 has several twisted blades 5 formed on the outer periphery of a base material 101 having a shaft hole 4, and grooves 6 are formed in each blade 5 at regular intervals to create a cutting edge 2 of a predetermined width. are formed intermittently.

The rotary cutter 3 shown in FIG. 3 has several cutting edges 2 formed on the outer periphery of a base material 1 having a shaft hole 4, with only one cutting edge 2x protruding from the other cutting edges 5. A groove 7 is formed in the blade 2x as shown in FIG. 2C to form a sharp cutting edge 8.

When the rotary knife 3 shown in FIG. 3 is used, a cut 9 is made in the fish flakes by the cutting blade 8 as shown in FIG. 4, and then the other cutting blades 2 are used to cut the fish.

As described above, the present invention uses a rotary cutter 3 in which cutting edges 2 are intermittently formed obliquely in the axial direction of the base material 1 on the circumferential surface of the base material 1 having a circumferential surface. Since the fish piece A is brought into contact with the rotary cutter 3 from one end in the longitudinal direction, the contact area of the fish piece A with the rotary cutter 3 is narrow.
In addition, since the rotary blade 3 cuts the composition fibers of the gyobushi A orthogonally, the length of the shavings C is approximately 2 cm, and the width is the same as the blade width (recommended approximately 5 inches) or the interval between the cutting blades 8 (approximately 5 nm). Same strip (No.'
(Fig. 105), so it can be directly measured and filled. Therefore, production efficiency is significantly improved, and since there is no need to reprocess the once-cut bonito flakes as in the past, the time that the bonito flakes are exposed to air is correspondingly shortened, and quality deterioration is also prevented. Moreover, since the present invention uses a rotary cutter 3 having a circumferential surface as shown in FIGS. 2 and 3 instead of a planer blade, the thickness of the cut joint C, which was previously considered impossible, is used. It can be shaved to a thickness of 1/10011E or less, and the thinner it is, the easier it will be to melt and come out, and the texture will be better when you eat it.

Furthermore, when the fish flakes are brought into contact with the rotary blade 3 orthogonally and cut into thin pieces, several darts 10 are inserted vertically into the elongated shaved knots C as shown in Fig. 5, and in this case, compared to the conventional Because it is much bulkier than the flat shaved bonito flakes, it looks great when packaged in bags, significantly increasing its commercial value.

[Brief explanation of drawings]

Fig. 1 is an explanatory diagram of a conventional method for cutting fish flakes, Fig. 2 A is a side explanatory diagram showing an example of a method for cutting fish flakes according to the present invention, and the opening of the figure shows a rotary blade used to implement the method. 3 is a plan view showing an example of the rotary cutter; FIG. 3 is a plan view showing another example of the rotary cutter; FIG. FIG. 4 is an explanatory diagram of the cut surface of the fish flakes when cut with the rotary knife of FIG. 3, and FIG. 5 is an explanatory diagram showing an example of the fish flakes cut by the method of the present invention. 1 is the base material, 2 is the cutting blade, 3 is the rotary knife, A is the fish flakes, and C is the shaved flakes.

Claims (1)

[Claims] 1. A rotary blade having cutting edges intermittently formed on the circumferential surface of a base material having a circumferential surface diagonally in the axial direction of the base material is rotated independently, and a fish flake is cut at one end in the longitudinal direction with respect to the rotary blade. A method for cutting fish flakes in which shaved fish flakes are obtained by cutting the fish flakes by bringing them into contact with each other.