JPH0741582B2 - Method for slicing meat and its equipment - Google Patents

Description

TECHNICAL FIELD OF THE INVENTION The present invention is applicable to the case where a meat slicer is sliced into thin pieces using a meat slicer, or the material to be sliced with fish meat or vegetables is soft and has a constant thickness. TECHNICAL FIELD The present invention relates to a slicing method of meat or the like and an apparatus thereof for cooling the surface of a material to be sliced when it is difficult to do so as to facilitate cutting.

Conventional technology When the material to be sliced by a food slicer such as a meat cutter is soft, the sliced pieces may have uneven thickness, or the sliced pieces that have been cut may be stretched on the back side of the blade. It may interfere with the next cutting, or by providing the conveyor surface of the belt conveyor at the position where the slice pieces fall, the slicer cuts the sliced pieces into an aligned state, or conveys them into a stack of a specified number of sheets. When it does, it becomes difficult to keep the falling posture of the slice pieces constant, and the falling position may shift.To prevent these, the material to be sliced is stored in advance in the refrigerator, and the appropriate hardness is set. After being cooled and hardened, it is taken out and loaded on the material supply section of the slicer.

Problems to be Solved by the Invention In particular, for example, JP-A-60-191792 or JP-A-61-61
In the case of slicing a material meat chunk using a high-speed meat slicer disclosed in Japanese Patent Publication No. 92594 or Japanese Patent Application No. 61-233733, the temperature of the material to be sliced is about -1 ° C to -4 ° C.
It is desirable to limit it to the range of rank. Generally, when operating this type of slicer, it is necessary to equip a large refrigerator and sequentially take out and slice a large amount of material meat chunks while refrigerating and managing at a suitable temperature, which requires large-scale equipment and capital for that. There was also a financial problem that stocks became expensive due to material stock. In addition, depending on the material to be sliced, a slight temperature adjustment may be required, and it may not be possible to rely only on uniform temperature control.
Due to the supercooling, the quality of the material is likely to deteriorate due to changes in the freshness or the structure, and there is also a difficulty in the work such that the material has to be pretreated in advance in anticipation of the slicing time. Can be cooled and hardened with simple equipment, and
By facilitating maintenance of proper temperature and its adjustment operation,
It has been desired to improve the slicing method of meat and the like and the apparatus therefor so as to eliminate the above-mentioned conventional drawbacks in terms of finance and technology.

Means for Solving the Problems The present invention, therefore, is characterized by slicing while cooling and hardening the surface of the material to be sliced at a position within the material supply unit of the food slicer or immediately before entering the material supply unit. The present invention provides a slicing method. Also,
In the second invention of the present application, a refrigerating device is attached in or near the inlet of the material supply unit of the food slicer, and the food slicer is configured to slice while cooling and hardening the surface of the material to be sliced. The present invention provides a slicing device for meat or the like.

Action As described above, the present invention is configured to slice while cooling and hardening the surface of the material in the material supply unit of the food slicer or at a position immediately before entering the material supply unit. The device can be simple and small. Moreover, since only the material immediately before slicing is cooled and hardened, it is not necessary to cool a large amount of material in advance, and the stock quantity and the pretreatment time can be shortened. In addition, since the material is sliced immediately after cooling and hardening, it is possible to easily correct the cooling degree suitable for the material at that time, that is, the feedback, and it is easy to adjust the temperature according to the material and keep it in a refrigerated state for a long time. The deterioration of the quality of the material caused by the holding is also reduced, and by doing so, the above-mentioned conventional defects can be solved at once.

Example The example shown in the drawings is for the case where the present invention is applied to a slice of meat, and the present invention will be described below with reference to this example.

In FIG. 1 shown in Embodiment I, A is a conventionally known high-speed meat slicer which is rotatably provided on a machine base F with its face plate 1 inclined with respect to its axis of rotation and revolves around its axis of rotation. , B is a meat box (material supply section) fixedly installed on the machine base F with the front end face parallel to the face plate 1 of the knife A, M is a meat meat block loaded on the meat box B, and C is The meat box B is composed of a lower conveyor 2 laid on the bottom of the meat box B and an upper conveyor 3 which is vertically movable from above the meat box B. It is a material feeding conveyor that feeds from the front end surface of B. In this Example I, an endless bar conveyor is used for the conveyor belt of the lower conveyor, in which both ends are bent by metal rods and connected to the next metal rod in a chain. Reference numeral 4 denotes a refrigerating device provided on the back side of the bottom of the meat box B and on the upper part of the meat box B with the respective fumaroles 5 orthogonal to the feed direction of the material meat block M. The refrigerating device 4 is a liquefied carbon dioxide (not shown). It is connected to a gas cylinder and is used so that the material meat block M in the meat box B is sprayed with vaporization heat from the top and bottom to cool the surface thereof. Further, the amount of jetting of carbon dioxide gas can be increased, decreased, supplied, or stopped by an adjusting device (not shown). Reference numeral 6 is a support rod that supports the refrigerating apparatus 4.

In Example I, the refrigerating device 4 attached to the meat box B is provided so as to blow cold air from both upper and lower surfaces of the meat flesh M, but it may be attached to the side wall of the meat box B and cooled from both sides. is there.

Reference numeral 7 denotes a belt conveyor in which one end of the conveying surface 8 faces the falling position of the slice pieces and is connected to the meat slicer, and rotates counterclockwise in the drawing to receive the slice pieces cut by the blade A and align them in a scale. Alternatively, it has a conventionally known structure and mechanism for carrying out a predetermined number of sheets in a stacked state.

Next, Example II shown in FIG. 2 is a case in which the refrigerating apparatus 4 is attached near the inlet of the material supply section. In the figure, 9 indicates the tip approaches the inlet of the meat box (material supply section) B. The material supply conveyors 4 installed horizontally in this manner are formed in a box shape so as to surround the material meat mass M on the material supply conveyor 9 and have an entrance door on one side.
The refrigerating apparatus is provided with 10 and, on the other hand, with an outlet door 11 that is opened when the above-mentioned meat lump M is carried out. This refrigeration system 4
Liquefaction as a refrigerant in the same manner as in Example I until the material meat mass M having the fumaroles 5 along the conveying direction of the material meat mass M and loaded on the linear conveyor belt is sent to the meat box B. It is used so that carbon dioxide gas is vaporized and the surface thereof is cooled by cold air blown from above and below. Reference numeral 12 is a duct attached to the refrigerating apparatus 4, and 13 is a conveyer for carrying in the raw meat lump M. The inlet door 10 of the refrigerating apparatus 4 is removed to form a tunnel type, and a material supply conveyor 9 and a carry-in conveyor are provided.
There is a case where a series of 13 is integrally formed and penetrates the refrigerating apparatus 4. Further, since the same high-speed meat slicer as in Example I was used in Example II, common members are denoted by the same reference numerals, and description of each part is omitted.

As described above, the examples are both cases where a meat slicer and a material meat chunk are used, but the present invention is not limited to this example, and a slicer of a model other than the meat slicer is used as the slicer. Used, ingredients for fish, vegetables,
It can also be applied when slicing fruits, side dishes such as pickles and stews, or other soft foods.

As described above, the present invention is provided with a refrigerating device at a position immediately before entering the material supply unit of the food slicer or at a position immediately before entering the material supply unit so that the surface of the material to be sliced is cooled and cured while slicing. Compared with the case of using a refrigerator of the type, although a slight loss in the consumption of cooling gas is expected, the cooling equipment becomes very simple and the same work can be performed with a small equipment. Since it is easy to adjust the temperature adjustment to each material and the cooling time can be shortened, it is possible to prevent quality deterioration due to overcooling and eliminate a large inventory for pretreatment. Since the temperature control is easy, the thickness of the sliced piece is accurate, the blade is less likely to be entangled with the blade, the generation of scraps is suppressed to a low level, and the falling posture is easily kept constant.

[Brief description of drawings]

The drawings show an embodiment of the present invention, and FIG.
FIG. 2 is a partially cutaway elevational view showing in a simplified manner, and FIG. 2 is a partially cutaway elevational view schematically showing Example II. F ... Machine stand, A ... Blade, 1 ... Face plate, B ... Meat box, C
...... Material feeding conveyor, 2 ...... Lower conveyor, 3 ...... Upper conveyor, M ...... Material lump, 4 ...... Refrigerator, 5 ......
Fumarole, 6 ... Support rod, 7 ... Belt conveyor, 8 ...
Conveying surface, 9 ... Material supply conveyor, 10 ... Entrance door, 11
...... Exit door, 12 …… Duct, 13 …… Conveyor for loading.

Claims (2)

[Claims] 1. A slicing method for meat or the like, which comprises slicing while chilling and hardening the surface of a material to be sliced in a material supply section of a food slicer or at a position immediately before entering the material supply section. 2. A food slicer is provided with a refrigerating device inside or near an inlet of the material supply unit so that the surface of the material to be sliced by the food slicer is cooled and cured while slicing. A characteristic slicing device for meat, etc.