JPH0133318B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The knife for cutting fish flakes of the present invention is a knife used when cutting large quantities of fish flakes such as bonito flakes and mackerel flakes in a factory.

(Conventional technology) When used in cooking, shavings affect the quality of soup stock,
It is desired that the food be as thin as possible in terms of texture when eaten, and that be uniform in thickness and shape.

Recently, dried bonito flakes are being packaged in portions of several grams (the amount that is consumed at one time in a typical household), but in this case as well, the shape, size, thickness, etc. of the dried bonito flakes must be uniform for the sake of weighing and filling. is desired. Furthermore, in this case, it is desirable that the once cut bonito flakes be of a size that can be immediately packaged in bags without the need for secondary processing. If cut bonito flakes can be packaged in bags as they are, the time the bonito flakes are exposed to the air will be shortened, making it difficult for the flakes to oxidize and the flavor of the bonito flakes to be less likely to be lost.

Furthermore, in order to prevent the flavor of the dried bonito flakes from being impaired, it is necessary to minimize the frictional heat generated during cutting of the dried bonito flakes.

Conventionally, there have been cutting devices of this type as shown in FIGS. 1 and 2.

The cutting device shown in FIG. 1 has a planer blade c attached to a cutting table a, and the cutting device shown in FIG. 2 has a planer blade c attached to a rotary plate b.

To cut fish flakes d with the cutting device shown in Figure 1, fish flakes d are pressed against planer blade c and moved back and forth, and to cut fish flakes d with the cutting device shown in Figure 2, the rotating plate is rotated. Rotate the planer blade c and press the fish flakes d against the planer blade c.

(Problems to be Solved by the Invention) Since the cutting devices shown in FIGS. 1 and 2 use a planer blade c, they have the following problems.

(1) It is easy for shavings and cutting powder to become clogged between the planer blade c and the rotary plate b to which it is attached. Moreover, since the thickness of the keratin knots differs before and after they are clogged, it is not possible to obtain keratin knots with a constant thickness. In addition, if the kerifubushi becomes clogged, the blade becomes less sharp, causing excessive force to be applied to the blade and causing the blade to break.
The rotating plate becomes distorted, and as a result, the thickness and shape of the cut joints become increasingly uneven.

(2) Clogged bonito flakes are unhygienic, especially during the rainy season or in a hot and humid work environment, which causes bacterial growth and is unfavorable in terms of food hygiene.

(3) Planer blade c has high cutting resistance and is subject to severe wear; even carbide blades wear out in about 3 days in factories that mass produce kerifubushi. As a result, there are no barbs on the surface of the kerifibushi.

(4) Since the planer blade c is subject to severe wear, it is necessary to adjust the protrusion of the planer blade c approximately every 10 minutes in order to uniformly cut the shavings to a thickness of, for example, 2/100 mm. However, in order to do this, it is necessary to stop the cutting machine and stop the cutting operation, and in this case, the greater the number of planer blades c attached to the rotary plate, the longer the length of the planer blade c. The longer it takes, the more time it takes to adjust, resulting in a significant drop in work efficiency and productivity.

(5) If the planer blade c is long, it is difficult to make it protrude uniformly over its entire length. Also, if there are a large number of blades, only one blade may protrude extremely, and in this case, the gyobushi d is strongly pressed only against that blade, and the other blades are not sufficiently pressed, reducing cutting efficiency. . Additionally, unreasonable force is inevitably applied to the extremely protruding blade, which causes the disk to become distorted, which in turn results in uneven thickness and shape of the karebushi.

(6) It takes three years of skill to be able to adjust all the planer blades c uniformly, and even for an experienced person, it takes about 3 to 5 minutes on a planer with 16 blades. It takes.

(7) Even if the person is an expert, there will be considerable variations in the adjustment depending on the sharpening machine because the adjustment is done based on intuition, and even more so, if the person making the adjustment changes, there will be variations even with the same sharpening machine. As a result, the thickness of kerifushi varies, and the actual situation is that the thickness of kerifobushi currently on the market varies widely, from 2/100 mm to 10/100 mm.

(8) Replacing the planer blade c takes much more time than adjusting it; it takes 15 to 20 minutes on a 16-blade sharpener.
It takes minutes.

In addition to the above drawbacks, the cutting device shown in FIG. 2 also had the following problems.

(b) Because the spring e presses the fish buds d against the planer blade c, the planer blade c may wear out.
When the fish section d becomes thinner due to cutting, the spring e stretches by that amount and the pressing force becomes weaker. Therefore, since the force with which the fish flakes d are pressed against the planer blade c is not always constant, even if the protrusion of the planer blade c is adjusted to be constant, the cutting will not be done to a constant thickness.

(b) Planer blade c in a sharpening machine using spring e
Whether the cutting quality is good or bad, the fish pieces d are pressed against the planer blade c, so if the planer blade c becomes difficult to cut, the fish pieces d are forcibly cut.
As a result, not only is the force applied to the planer blade c and the wear of the planer blade c becomes even more severe,
The rotating plate may even become distorted. Therefore, it becomes increasingly difficult to cut to a constant thickness, and the cut knots turn into powder, resulting in poor yield. Furthermore, if the thickness of the dried bonito flakes is uniform, it can be weighed and filled into bags etc. accurately and in a short time, but if it is uneven, this cannot be done and the weighing process becomes troublesome. As a result, the time when the dried bonito flakes are exposed to air becomes longer, resulting in a loss of flavor.

(c) Fish flakes d, which are constantly pressed by spring e, come into contact with rotating plate b between planer blades c, so both fish flakes d and rotating plate b have frictional heat, especially rotating plates. The temperature can reach 60℃ to 80℃. As a result, the dried bonito flakes oxidize and lose their flavor, and the quality deteriorates due to the loss of their scallions.

(d) When cutting with a planer blade c, the kerifobushi becomes long like a planer blade, and as it is too large to be a kerifobushi, the cut piece must be pounded or kneaded to make it smaller to the same size. Must be. Not only does this work require a lot of labor, but the flavor is impaired as the bonito flakes are exposed to the air during this process, and the yield is also poor due to the powder produced by pounding and kneading.

(Means for Solving the Problems) An object of the present invention is to provide a cutlery that does not have any of the above-mentioned problems.

The rotary cutter of the present invention has a base material 2 having a circumferential surface 1.
A cutting edge 3 and a cutting edge 4 are formed on the circumferential surface 1 of the cutting edge 3. The cutting blade 4 is also formed to have a wide blade width, and a groove 21 is formed at least in the forward direction of the rotational direction of the cutting blade 4, into which the shavings cut by the cutting blade 4 enter.

(Function) To use the fish cutting blade 5 of the present invention,
A rotary shaft such as a reducer is inserted and fixed into the shaft hole 6 of the base material 2, and by rotating the reducer, the cutter 5 for cutting fish and fish is rotated. What is necessary is to press the fish joint d continuously. In this way, as shown in Fig. 4, notches 7 are made in the fish joint d by the notch blade 3, and then the part with this notch is cut by the cutting blade 4, and the width between the notches 7 is Obtains elongated kerifobushi with the same width.

(Example) The cutter shown in FIG. 3 has ten rows of protrusions 8 formed on the circumferential surface 1 of a base material 2 having a shaft hole 6, with one protrusion 8a protruding more than the other protrusions. Let that protrusion 8
Cutting blades 3 are formed at regular intervals on a, and the protrusions 8a
A cutting blade 4 is formed by forming a blade along the entire length of the protrusion 8 in the longitudinal direction.

(Effects of the Invention) The fish cutting blade of the present invention as described above has the following effects.

(1) Cutting blade 3 and cutting blade 4 on the circumferential surface 1 of the base material 2
This eliminates the various drawbacks of planer blades.

(2) If you press it little by little against the fish cutting blade 5 of the fish d, you can cut it as thin as 1/100mm.

(3) Since the cutting blades 3 and 4 are formed, the width of the cut joint to be cut cannot be wider than the interval between the cutting blades 3. Therefore, there is no need to pound or knead the pieces into small pieces after cutting them, as they are too large to be packaged in bags as is the case with cut bonito flakes cut with a planer blade. As a result, work efficiency is greatly improved, and since powder is less likely to be produced, yields are also good.

(4) Since there is no need for secondary processing, the time of exposure to air is shortened, and the flavor and aroma of the fish and fish are not impaired.

(5) Since the groove 21 is formed in the forward direction of the cutting blade 4 in the rotational direction, the shavings cut by the cutting blade 4 are pushed into the groove 21 by the rotation of the fish cutting blade 5.
enter. Therefore, the cut knots do not break in the middle and become cut into pieces, and the cut knots have a constant length depending on the depth of the groove 21, and the thickness, shape, length, etc. are substantially constant.

[Brief explanation of drawings]

Figures 1 and 2 are longitudinal sectional views of a conventional sharpening machine, and Figure 3 shows an example of the cutter of the present invention, in which A is a plan view, B is a schematic side view, and C is a side view of the blade. An explanatory diagram, FIG. 4, is an explanatory diagram showing an example of use of the cutter of the present invention. 1 is a circumferential surface, 2 is a base material, 3 is a cutting blade, 4 is a cutting blade, and 21 is a groove.

Claims (1)

[Claims] 1 A cutting edge and a cutting edge are formed on the circumferential surface of a base material having a circumferential surface, the cutting edge is formed intermittently and protrudes more than the cutting edge, and the cutting edge is formed so as to protrude more than the cutting edge. A knife for cutting fish knots, which is formed with a wide blade width and has a groove formed at least in the forward direction of the rotation direction of the cutting blade, into which the cut knots cut by the cutting blade enter.