JPH0449379B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION "Industrial Application Field" The present invention relates to a method for producing processed meat products, particularly bone-in meat sausages having a bone as a core and a meat filling portion formed around the core, and an apparatus for producing the same.

``Prior Art'' Conventionally, bone-in livestock meat with meat remaining around the bones has been commercialized as spare ribs and eaten deliciously. Focusing on the deliciousness of spare ribs, the present inventor created a sausage-like processed meat food in which small chunks of meat, minced meat, and bones are integrated and stuffed into a bag body such as an intestine, dried it, and then dried it.
The purpose is to bring out the flavor from the bones by smoking, heating, and boiling, and to provide a bone-in meat sausage with an unprecedented flavor.

"Problems to be Solved by the Present Invention" Conventionally, there was no such bone-in meat sausage, and therefore no manufacturing equipment existed either. Therefore, the inventor initially had no choice but to make them one by one by hand. However, this method requires too much time and effort to manufacture, and it has been difficult to manufacture and sell it in large quantities as a commercial product. Therefore, the inventor observed the shape of the bone and developed a meat sausage manufacturing device that has a filling nozzle that can be mass-produced in accordance with the characteristics of the bone, and using the device, bone-in sausage can be easily and inexpensively manufactured. The purpose of this project is to develop a method for mass production and sale of bone-in meat sausages.

"Means to Solve the Problem" The first invention relates to a method for producing bone-in meat sausage.

First, the tip of the quantitative filling nozzle, which is formed to be able to feed out a predetermined amount of raw meat semi-processed into ground meat or small meat blocks, is appropriately curved in the axial direction to correspond to the degree of curvature of the bone. In addition, there is provided an apparatus for producing bone-in meat sausage, characterized in that a guide groove is formed on the outer periphery of the quantitative filling nozzle so that bones attached along the axial direction can fit therein.

Next, a packaging cylinder such as an intestine or an artificial cylinder, which will become the stuffed outer skin of the sausage, is inserted into the quantitative filling nozzle, and the tip of the packaging cylinder is positioned at the tip of the quantitative filling nozzle. It also comes.

At the same time, a bone is inserted along the quantitative filling nozzle between the guide groove provided on the outer periphery of the quantitative filling nozzle and the inserted packaging cylinder such as an intestine or an artificial cylinder. Secure the tip of the cylinder with a clip.

Thereafter, the raw meat that has been semi-processed into minced meat or small meat blocks is fed into the packaging cylinder through the metered filling nozzle, and while holding down the clip, it is slid along with the bone to the tip of the metered filling nozzle. Fill the area around the bone in a fixed amount.

Then, the front end and rear end of the stuffed packaging cylinder are sealed, and the rear end of the packaging cylinder is cut off.

As described above, there is provided a bone-in meat sausage characterized in that either one of the tip or the rear end of the bone, or both ends of the bone are exposed, and a meat filling part is formed around the bone with the bone as the core. This is the manufacturing method.

The second invention relates to an apparatus for producing bone-in meat sausage.

The tip of the quantitative filling nozzle, which is formed to be able to deliver a predetermined amount of raw meat semi-processed into ground meat or small meat blocks, is appropriately curved in the axial direction to correspond to the degree of curvature of the bone. This is a bone-in meat sausage manufacturing apparatus characterized in that a guide groove is formed on the outer periphery of a metered filling nozzle so that a bone attached along the axial direction can fit therein.

“Example” In the illustrated example, pork bone is used as the bone 5, and the packaging cylinder 4 is
The present invention provides a method for producing pork bone-in sausage stuffed with pork intestines using pig intestines as raw material 6 and pork small meat chunks as raw meat 6, and an apparatus for producing the same.

First, FIG. 1 is a side view showing a quantitative filling nozzle, which is a main part of a bone-in meat sausage manufacturing apparatus. In the figure, 1 is a quantitative filling nozzle extending from the main body 2 of the manufacturing device, and this is a pipe formed to a predetermined thickness so that the raw meat 6 semi-processed into minced meat or small meat blocks can be sent out in predetermined amounts at a time. It is in the form of The distal end portion 1a of the quantitative filling nozzle 1 is appropriately curved in the axial direction so as to correspond to the degree of curvature of the bone 5. At the same time, the tip portion 1a of the metered filling nozzle 1 is curved.
A guide groove 3 is formed on the outer periphery of the metered filling nozzle 1, into which a bone 5 attached along the axial direction is fitted. That is, the pipe-like cross-sectional shape of the curved portion is as shown in FIG.
A part of the substantially circular outer peripheral wall 1b is formed into a concave shape 1c.

Note that the mechanism for dispensing a fixed amount of the raw material 6 to the fixed-quantity filling nozzle 1 provided in the main body 2 of the manufacturing apparatus and its driving mechanism are omitted in the drawings because they are not essential parts of the invention.

Regarding the method for producing bone-in meat sausage,
First, as described above, an apparatus for producing bone-in meat sausage with improved quantitative filling nozzle 1 is prepared.

Then, as shown in FIG. 3, a packaging cylinder 4 such as an intestine or an artificial cylinder, which will become the meat-stuffed outer skin of the sausage, is inserted into the quantitative filling nozzle 1, and the packaging cylinder 4 is inserted into the quantitative filling nozzle 1. The tip of the cylinder 4 is also brought to the tip of the quantitative filling nozzle 1.

At the same time, as shown in FIG. 4, there is a gap between the guide groove 3 provided on the outer periphery of the quantitative filling nozzle 1 and the inserted packaging cylinder 4 such as an intestine or an artificial cylinder.
The bone 5 is inserted along the quantitative filling nozzle 1, and the tip of the packaging cylinder 4 is fixed with the clip 7.

Thereafter, as shown in FIG.
is fed into the packaging cylinder 4, and while pressing the clip 7 part and sliding it together with the bone 5 toward the tip of the filling nozzle 1, the raw meat 6 is filled in a fixed amount around the bone 5. That is, the cross-sectional shape at that time is as shown in FIG.
It has become a state where it is included.

Then, as shown in FIG.
After sealing, the rear end 4b of the packaging cylinder 4 is cut 8.

In this way, as shown in FIG. This is a method for producing bone-in meat sausage, characterized in that a meat filling part 9 is formed around the meat sausage.

The bone-in meat sausage thus formed is then dried at 70°C for about 10 minutes, and then
Smoke at 70℃ for 10 minutes, then boil at 72℃ for 45 minutes.
As a result, it has become possible to realize a bone-in meat sausage that brings out the flavor from the bones and has a deliciousness different from that of a mere rough sausage. This has made it possible to obtain the original taste of processed meat products, similar to spareribs, even with meat sausages.

"Effect" The first invention improves the filling nozzle so that it can be filled with raw meat according to the degree of curvature of the bone, and the bones can be slid together with the filling of raw meat, so that It has now become possible to easily and reliably produce a bone-in meat sausage in which a meat filling part is formed in the bone and at least one tip of the bone is exposed. As a result, it has become possible to produce bone-in meat sausages with a complex structure at low cost and in large quantities. The bone-in meat sausage uses the extract that seeps out from the bones to add flavor and seasoning to the surrounding raw meat.
This is a product with a taste similar to spare ribs, which has never been seen before.

The second invention is a manufacturing device that can mass-produce the above-mentioned bone-in meat sausage, and its features are that raw meat can be fed out according to the degree of curvature of the bone, and that curved bones that are difficult to handle are used for packaging. It is a highly practical device because it is securely contained within the cylinder, making filling work easy and reliable, and the structure of the device is simple and inexpensive.

[Brief explanation of the drawing]

FIG. 1 is a side view showing a quantitative filling nozzle, which is a main part of the bone-in meat sausage manufacturing apparatus according to the present invention, and FIG. 2 is a pipe-like cross-sectional shape of the curved tip of the quantitative filling nozzle. FIGS. 3 to 7 are explanatory side views showing the manufacturing process of the present invention, and FIGS. 8A and 8B are perspective views showing embodiments of the finished bone-in meat sausage. It is a diagram. [Explanation of symbols], 1... Quantitative filling nozzle, 2...
...Manufacturing device body, 3...Guiding groove, 4...Packaging cylinder, 5...Bone, 6...Raw material meat.

Claims (1)

[Claims] 1. The distal end portion of a quantitative filling nozzle, which is formed to be able to deliver a predetermined amount of raw meat semi-processed into ground meat or small meat blocks, is adjusted in the axial direction to correspond to the degree of curvature of the bone. A bone-in meat sausage production device is prepared in which a bone-in meat sausage is curved and a guide groove is formed so that a bone attached along the axial direction can fit into the outer periphery of the quantitative filling nozzle, and the quantitative filling is performed. Insert into the nozzle a packaging cylinder such as an intestine or an artificial cylindrical body, which will be the meat-stuffed outer skin of the sausage, and bring the tip of the packaging cylinder to the tip of the metered filling nozzle, Insert the bone along the quantitative filling nozzle between the guide groove provided on the outer periphery of the quantitative filling nozzle and the inserted packaging cylinder, such as an intestine or an artificial cylinder. After securing the tip with a clip,
Feed ground meat or semi-processed raw meat into small meat chunks into the packaging cylinder from the metered filling nozzle, and slide it along with the bones to the tip of the metered filling nozzle while pressing the clip part, thereby separating the raw meat from the bones. Fill the area around the bone in a fixed quantity, seal the tip and rear end of the meat-filled packaging tube, cut the rear end of the packaging tube, and remove either the tip or the rear end of the bone. Alternatively, a method for producing a bone-in meat sausage, characterized in that both ends of the bone are exposed and a meat filling part is formed around the bone with the bone as the core. 2. The tip of the quantitative filling nozzle, which is formed to be able to feed out a predetermined amount of raw meat semi-processed into ground meat or small meat blocks, is appropriately curved in the axial direction to correspond to the degree of curvature of the bone, and 1. A bone-in meat sausage manufacturing device, characterized in that a guide groove is formed on the outer periphery of the metered filling nozzle so that a bone attached along the axial direction can fit therein.