JP2001260081A - Device and method for equally cutting chunk of fresh meat equally - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a device and a method for cutting a chunk of fresh meat equally so as to, for example, cut the uniformly cut chunk of fresh meat into a plurality of slices, causing less variation in weight and less cost, satisfying quality control and providing a high yield of the products. SOLUTION: A pressing means applies pressing force to the chunk of relatively tender fresh meat stuffed into a guide tube 11 having one open end at all times to shove the chunk of fresh meat from the open end, and a templating hole 15 formed in a molded plate 16 slidably disposed at one end of the guide tube 11 is filled with the tip of the chunk of fresh meat. The chunk of fresh meat is cut by a cutter blade 18 slidably disposed between the molded plate 16 and one end of the guide tube 11 so as to come into sliding contact with the molded plate 16. The molded plate 16 is thereafter brought to a second position, and the slice filled into the templating hole 15 is taken out by being extruded by an extruding means 20.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus and a method for uniformly cutting raw meat chunks, and more particularly to an apparatus and a method for cutting raw meat chunks such as livestock meat, fish meat or chicken meat so that the weights thereof become uniform.

[0002]

2. Description of the Related Art Conventionally, raw meat such as animal meat, fish meat, or chicken meat is cut into substantially fixed shapes having a cross-sectional shape in the shape of an ellipse or an ellipse. ), And the sliced raw meat mass is sliced from its end when cooking or retailing. Therefore, if the sliced pieces are cut so as to have the same thickness, they have approximately the same weight. Generally, raw meat pieces sliced in this way are often cooked as steaks, cutlets, grilled meat, fried or teriyaki.

[0003] It is necessary to cut each sliced piece from the raw meat chunks as much as possible, for the following reasons. When retailing sliced slices of raw meat chunks, they are usually priced at the price of 100 grams multiplied by the weight of the sliced pieces, so each sliced piece is not of equal weight That doesn't matter much.

However, when cooking in large quantities at a cooking center or the like, it is necessary to cut the slice pieces into equal weights. That is, for example, when a sliced piece is made into a so-called "cutlet" or the like, it is currently cooked by a fully automatic machine. In this fully automatic machine, the oil temperature, the frying time, etc. are set in accordance with the predetermined weight of the sliced pieces and are automatically controlled. The inconvenience arises that some of them are fired or that they are not fired.

[0005] Conventionally, as a method for cutting a sliced piece from a cut raw meat mass by an equal weight, a "hand-cutting method", a "plachu press method", and a "retina method" are used.
A method called is known. The "hand-cut method"
Literally, it means that the cook cuts each slice piece from the cut raw meat mass using a meat cutting knife so that the thickness becomes visually the same.

[0006] As described above, the raw meat chunks are standardized so that the cross-section is almost the same at any position, but this standard is not perfect at all. Therefore, in the "hand-cutting method", the cook can cut the slices by slightly changing the thickness so that each slice has the same weight as seen by his / her own eyes.

[0007] From such a meaning, this "hand-cut method"
Is the most advanced method of cutting, since it is excellent in that each sliced piece is made equal in weight and cuts from a fresh state without any treatment on the raw meat mass. In addition, the `` perachu press method '' means that a raw lump of meat roughly cut into a fixed form is pressed into a fixed form while being pressed and frozen to form a fixed frozen raw lump and cut into a fixed thickness. Means to cut frozen fillets, that is, sliced pieces.

[0008] "Pellet press" refers to a machine for pressing this meat into a fixed form or a machine therefor. Furthermore, the "retina method" means that raw meat chunks, which have been roughly cut into a fixed form, are packed in a fixed form as it is and frozen to make frozen meat.
In the same manner as in the above case.
"Retina" refers to this formwork.

[0009]

However, when the above-described cuts are cut from the raw meat chunks, there are the following problems. In other words, in the case of the "hand-cut method", the quality of the sliced pieces is certainly very good, but this method is difficult to cut each slice into equal weights unless a person skilled in the art is considerably skilled. However, there is a risk that considerable variation may occur.

Further, in this method, since the shape is not fixed because the raw meat mass is flexible, the cross-sectional shape may be deformed depending on the cutting method, which lowers the value of the product. Become. For this reason, there is a risk that the yield will decrease unless the user is a considerably skilled person.

[0011] On the other hand, in the cutting method of the "pera-chu-press method" or the "retina method", since the raw meat mass is frozen, the cross-sectional shape does not change even when slicing, and the weight variation of each sliced piece is very small. This method is suitable for mass production. However, the cutting method of the “pera-chu press method” and the “retina method” involves freezing once, so that there is a problem that equipment for the freezing is required and the cost increases.

[0012] Further, in the “perak-press method” and “retina method”, as described above, since the raw meat mass is frozen, the cell membrane of the meat is broken, and when the meat is thawed at the time of cooking, the quality of the meat juice becomes easier. There is a major problem that the denaturation and deterioration of the product tend to occur and the quality is reduced.

[0013] Usually, the tolerance of the tolerance in the food industry is within 5%, and a cut beyond this and a slice obtained by slicing both ends of a raw meat mass do not become a product (commodity). The yield of the product (slice piece) was almost 92%. For this reason, it was desirable that the sliced pieces be cut from the cut meat chunks without waste.

However, in each of the above-mentioned conventional methods, since the thickness of the sliced pieces is adjusted visually by an operator, the only way to increase the product yield is to rely on a considerable amount of skilled personnel. In addition, in the Perachu press method and the retina method, the frozen raw meat chunks are cracked because the cut raw meat chunks are frozen once.
The edges may collapse.

In such a case, there is a problem that a portion having cracks or breaks cannot be made into a product, and as a result, the product yield is reduced. For this reason, it has been desired to develop a method of slicing raw meat chunks that can reduce weight fluctuation as a product, does not require cost, is satisfactory in quality control, and has a high product yield.

SUMMARY OF THE INVENTION An object of the present invention is to solve such a conventional problem. For example, the weight variation is small and the cost is low, such as cutting a sliced raw meat mass into a plurality of slices. Another object of the present invention is to provide a raw meat chunk uniform cutting device and a cutting method which can satisfy the quality control and have a high product yield.

[0017]

According to the present invention, there is provided an apparatus for uniformly cutting raw meat chunks, the guide cylinder having one open end for densely filling relatively soft raw meat chunks, and the other end connected to the raw meat chunks placed inside the guide cylinder. A pressing means for constantly applying a pressing force from the side and pushing out from the one end opening portion, and a mold plate provided slidably at one end side of the guide cylinder and having a molding hole having substantially the same cross-sectional shape as the guide cylinder. And a second position which is not aligned with the first position where the molding hole of the mold plate is aligned with one end of the guide cylinder.
A moving means for moving the mold plate between the first position and the second position; a cutter blade slidably disposed between the mold plate and one end of the guide cylinder so as to slide on the mold plate; Projecting means for moving into the molding hole when moved to the position and pushing out the sliced pieces present therein from the hole, and when the mold plate is at the first position, the raw meat mass packed in the guide cylinder Is filled into the mold hole of the mold plate by the pressing means, and after the cutter blade cuts the raw meat lump along the mold plate, the mold plate is moved to the second position to remove the sliced piece from the mold hole. It is characterized by taking out.

In the raw meat chunk uniform cutting apparatus according to the invention having such features, when the mold plate is at the first position, the mold plate is closed on the side opposite to one end of the guide cylinder with the mold plate interposed therebetween. It is good to arrange a board. Further, in the raw meat chunk equal cutting apparatus of the present invention, sliced pieces for steak, cutlet, fry or teriyaki are cut from raw meat chunks of livestock meat, fish meat or chicken so that the respective weights become equal. It is used for

Further, the present invention relates to a method for uniformly cutting raw meat chunks. In the method for uniformly cutting raw meat chunks, a relatively soft raw meat chunk is packed into a guide cylinder open at both ends, extruded from one end, and a mold plate aligned with this end. A first step of filling the leading end of the raw meat mass into the molding hole of the above, and moving the cutter along the mold plate between the guide cylinder and the mold plate;
A second step of cutting the tip of the raw meat mass filled in the mold hole of the mold plate from the other end of the guide tube, and then moving the mold plate to remove the mold hole from one end of the guide tube. And a fourth step of projecting the sliced raw meat piece from the molding hole of the mold plate when the molding hole of the mold plate comes to a position that is not aligned with one end of the guide cylinder. And the process of (1).

In the method for uniformly cutting raw meat chunks having such features, a pushing force is continuously applied to the raw meat chunks inside the guide cylinder in one end direction, during which the first to fourth strokes are performed.
Can be successively cut from the raw meat chunks into a large number of slices of the same weight. In the method for uniformly cutting raw meat chunks according to the present invention, slices for steak, cutlet, fry or teriyaki are cut from raw meat chunks of livestock meat, fish meat or chicken so that the weights are equal. be able to.

[0021]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, an embodiment of a raw meat chunk uniform cutting apparatus and a cutting method according to the present invention will be described with reference to the drawings. As an embodiment of the raw meat chunk uniform cutting apparatus according to the present invention, an apparatus and a method (hereinafter, referred to as a raw meat chunk uniform cutting apparatus and apparatus) for evenly cutting raw meat chunks of livestock meat, fish meat, or chicken meat which have been cut out are exemplified. Will be explained.

FIGS. 1 and 2 show the entire raw meat chunk cutting apparatus 10 according to this embodiment. The raw meat chunk uniform cutting apparatus 10 includes a guide cylinder 11 which is packed with cut raw meat chunks, has an elliptical cross section and is open at one end, and the guide cylinder 11 is installed on a gantry 12.
An opening is formed at an upper portion of the guide tube 11 over a predetermined length, and the opening can be opened and closed by a lid 13.

At the other end (left side in FIG. 1) of the guide cylinder 11, a piston cylinder device 1 as a pressing means is provided.
4 is installed coaxially with the guide cylinder 11, and the piston rod 14 a thereof enters the inside from the other end of the guide cylinder 11 and can reciprocate in the inside. The cross-sectional shape of the internal passage of the guide cylinder 11 is substantially the same or similar to the cross-section of the cut raw meat mass, and is designed to be somewhat smaller in size than that of the raw meat mass.

The piston cylinder device 14 pushes the raw meat mass placed inside the guide cylinder 11 toward the one-end open portion, and at the same time, constantly applies a pressing force so as to push it out from the one-end open portion. On one end side of the guide cylinder 11, a mold plate 16 having a molding hole 15 having substantially the same shape as the cross-sectional shape of the guide cylinder 11 is slidably disposed.

More specifically, as shown in FIG. 3, a guide rail 17 having a U-shaped end face as viewed from above is mounted on the gantry 1.
2, one end of the guide tube 11 is fitted from the outside into a through hole formed in the guide rail 17, and one end surface thereof is positioned on the same plane as the inner wall surface of the guide rail. I have.

A mold plate 16 is disposed in a groove of a guide rail 17 having a U-shaped cross section so that the mold plate 16 can slide vertically in the groove. A very thin cutter blade 18 is similarly slidably disposed in the groove of the guide rail 17 in the vertical direction.

The means for sliding the mold plate 16 in the vertical direction, ie, the means for moving the mold plate, is constituted by a piston cylinder device 19 which is vertically erected just below the mold plate 16 and supported by the gantry 12. The piston rod 19 a of the piston cylinder device 19 is connected to the lower end of the mold plate 16.

By operating the piston cylinder device 19, the mold plate 16 slides up and down in the groove of the U-shaped guide rail 17. Mold plate 1
6 reciprocates between a first position, which is an ascending position, and a second position, which is a descending position, by the ascending movement and the descending movement of the piston cylinder device 19.

The first position of the mold plate 16 is a position where the molding hole 15 formed in the mold plate 16 is aligned with the one end opening portion of the guide cylinder 11, and the second position of the mold plate 16 is as described above. Is lower than the first position, and is a position deviated from the U-shaped guide rail 17, in other words, a position that is not aligned with the guide cylinder 11.

In a suitable place of the gantry 12, for example, a projecting means composed of a piston cylinder device 20 is provided. The "suitable position of the gantry 12" means that when the mold plate 16 is at the above-described second position, the piston rod 20a of the piston cylinder device 20 enters the molding hole 15 which is disengaged from the U-shaped guide rail 17 and exposed to the atmosphere. It is a place where you can do it.

A cutter blade 18 slidably in contact with the mold plate 16 and vertically movable between the mold plate 16 and one end of the guide tube 11 has a support having an upper end standing on the gantry 12. It is connected to a piston rod 22 a of a piston cylinder device 22 supported by a column 21. Therefore, operating the piston cylinder device 22 causes the cutter blade 18 to move up and down.

The vertical movement range of the cutter blade 18 is a raised position where the blade tip 18a is above the one end opening portion of the guide tube 11, and the blade tip 18a is below the one end opening portion of the guide tube 11 across. Reciprocates with the lowered position. The mold hole 15 formed in the mold plate 16
This is for filling the tip of the raw meat mass extruded from the guide cylinder 11 and cutting only the filled portion from the raw meat mass.

Accordingly, the width dimension L of the molding hole 15
Corresponds to the thickness of a piece of meat to be cut, that is, a slice. The tip of the raw meat mass fills the mold hole 16 of the mold plate 16 when the mold hole 15 of the mold plate 16 is at the first position matching the one end opening of the guide tube 11. The molding hole 15 is closed by a closing plate 23 so that the tip of the raw meat mass extruded from the guide cylinder 11 is densely filled in the molding hole 15.

As shown in FIG. 2, the closing plate 23 is covered so as to cover the groove of the guide rail 17, and both side edges thereof are fixed to the side band of the guide rail 17 by screws. Therefore, when changing the thickness of the sliced pieces cut from the raw meat chunk, the mold plate 16 having a large thickness by removing the closing plate 23, in other words, the width dimension L of the molding hole portion 15 is large. Alternatively, if the thickness is changed to a thinner one, that is, if the width dimension L of the molding hole portion 15 is replaced with a smaller one, a slice having a desired thickness can be cut.

Next, the operation of the raw meat chunk uniform cutting apparatus 10 according to this embodiment will be described. First, guide tube 1
The lid 13 that closes the opening formed on the upper surface of the first cylinder 1 is removed, the opening is opened, and the raw meat mass cut into the guide cylinder 11 is densely packed.

Next, the piston cylinder device 14 is operated to apply a constant pressing force so that the raw meat mass in the guide cylinder 11 is pushed out from one end side of the guide cylinder 11. As a result, the tip of the raw meat mass in the guide cylinder 11 is packed into the molding hole 15 of the mold plate 16 that is stationary at the first position without any gap.

Thereafter, when the piston cylinder device 23 is operated to lower the cutter blade 18 while sliding the cutter blade 18 against the mold plate 16, the tip of the raw meat mass is cut along the end surface of the mold cavity 15. Cutter blade 18 for cutting raw meat chunks
When the mold plate 16 stops at the lowered position,
However, due to the operation of the piston cylinder device 19, the second position, that is, the molding hole 15 is brought into a non-alignment state with respect to the one end opening portion of the guide cylinder 11, and is lowered to a position separated from the guide rail 17 and stopped.

When the mold plate 16 moves to the second position,
The molding hole 15 of the mold plate 16 is located on the axis of the piston cylinder device 20 which is a protruding means. Therefore, the operation of the piston cylinder device 20 causes the piston rod 20a to extend, and the push plate 20b at the distal end is pressed. After entering the hole 15, the slice pieces packed in the hole 15 are ejected. When the piston rod 20a extends and projects the sliced piece from the molding hole 15 of the mold plate 16, the piston cylinder device 19 operates to raise the mold plate 16 to return to the first first position.

As soon as the mold plate 16 stops at the first position, the piston cylinder device 23 operates to raise the cutter blade 18. The cutter blade 18 prevents the raw meat mass from being pushed out of the guide tube 11 until the mold plate 16 returns to the first position and the mold hole 15 is aligned with the guide tube 11. As a result, the raw meat mass is pushed out again from the guide cylinder 11 and is densely packed again in the molding hole 15 of the mold plate 16.

Next, the piston cylinder device 23 is operated, the cutter blade 18 descends, and the raw meat lump whose tip enters the molding hole 15 of the mold plate 16 is moved along the opening surface of the molding hole 15. , And the raw meat mass tip fitted into the mold hole 15 of the mold plate 16 is cut into slices. Thereafter, the above-described operation is repeated. As a result, the raw meat mass packed in the guide cylinder 11 slices the tip end packed in the mold hole 15 of the mold plate one after another.

Thus, according to the raw meat chunk uniform cutting apparatus 10 of this embodiment, the raw meat chunk is packed into the guide cylinder 11 and is extruded with a predetermined pressing force. Since the sliced pieces 15 are cut into pieces by being cut off by the cutter blade 18, the sliced pieces to be cut are only the amount filled in the molding holes of the mold plate as a result.

For this reason, the weight of each sliced piece is extremely uniform, and furthermore, since the raw meat chunks are cut and almost all the rear ends can be filled and cut into the molding holes of the mold plate, the product yield is extremely high. Can be enhanced.

In the raw meat chunk uniform cutting apparatus 10 according to this embodiment, the raw meat chunks are sliced as they are without being frozen, so that the cells of the meat are not broken, so that there is no deterioration or deterioration. And a large number of slices can be cut out in a very good condition, and all such slicing operations are performed by a machine, so that there is no need for skilled personnel and productivity can be dramatically improved. .

The raw meat chunk uniform cutting device 1 of the embodiment described above
In the case of 0, a guide cylinder 11 for packing one raw meat lump, pressing means for pushing the raw meat lump toward an open end of the guide cylinder 11, and a tip of the raw meat lump from the guide cylinder 11 are molded. A mold plate having a hole, a cutter blade 18 for cutting the raw meat chunk, and a projecting means for taking out a sliced piece cut out from the mold hole when the mold plate is lowered to the second position are configured as one unit. And operation have been described.

However, in actuality, as is apparent from FIG. 2, three of the above-described units are installed side by side on the same gantry 12, so that three pieces of raw meat mass cut at the same time can be obtained. Slice pieces can be cut continuously and simultaneously, which can greatly increase productivity. Of course, there is no limitation on the number of units installed on one mount 12.

In the above-described embodiment, an example of an apparatus and a method for evenly cutting a piece of raw meat made of livestock meat, fish meat, or chicken meat has been described.
The present invention is not limited to these raw meat lumps, but can be applied to the processing of relatively flexible various foods.
For example, the present invention can be suitably used also in a case where a mass of meat or the like of fish meat or the like is cut evenly, and also in a case where a mass to be made into individual bread or the like from bread dough or the like is evenly cut. That is, the present invention can also be used in a case where a relatively soft mass of food is cut into a light weight with equal weight.

[0047]

As explained above, according to the raw meat chunk uniform cutting apparatus and cutting method of the present invention, livestock chunks, fish chunks,
In order to slice a flexible raw meat lump such as a chicken lump or fish meat lump into a space of a desired shape and size as it is, without freezing, etc. It is possible to perform uniform cutting of raw meat chunks with small weight fluctuation, no cost, satisfactory quality control, and high product yield.

[Brief description of the drawings]

FIG. 1 is a side view showing a raw meat lump cutting apparatus which is an embodiment of the raw meat lump cutting apparatus of the present invention.

FIG. 2 is a front view of the raw meat chunk uniform cutting device shown in FIG.

FIG. 3 is a partial cross-sectional view showing the raw meat chunk uniform cutting device shown in FIG. 2 cut along line 3-3.

FIG. 4 is a partial cross-sectional view showing the raw meat chunk uniform cutting device shown in FIG. 2 cut along line 4-4.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 10 Raw meat chunk uniform cutting device 11 Guide cylinder 12 Stand 13 Lid 14 Piston cylinder device which constitutes pressing means 14a Piston rod 15 Mold hole 16 Mold plate 17 Guide rail 18 Cutter blade 19 Piston cylinder device as mold plate moving means Reference Signs List 20 piston cylinder device as protruding means 21 support column 22 piston cylinder device as cutter blade moving means 22a piston rod 23 closing plate for closing mold hole of mold plate at first position

Claims (6)

[Claims] 1. A guide cylinder open at one end for densely filling a relatively soft lump of raw meat, and a pressing force is constantly applied to the raw lump placed inside the guide cylinder from the other end to open the lump at one end. A pressing means for pushing out, a mold plate having a molding hole portion slidably disposed on one end side of the guide cylinder and having a substantially same cross-sectional shape as the guide cylinder, and a molding hole portion of the mold plate. Moving means for moving the mold plate between a first position aligned with one end of the guide cylinder and a second position mismatched with the one end of the guide cylinder; A cutter blade slidably disposed so as to be in sliding contact with the mold plate; and, when the mold plate is moved to the second position, a slice piece which enters the mold cavity and is present inside the mold cavity. And a protruding means When the mold plate is at the first position, the tip of the raw meat mass packed in the guide tube is filled into the mold hole of the mold plate by the pressing means, and the cutter blade is A raw meat chunk uniform cutting apparatus, wherein after cutting a raw meat chunk along the mold plate, the mold plate is moved to a second position and the slice piece is taken out from the mold hole. 2. When the mold plate is at the first position, a closing plate for closing the molding hole is disposed on a side opposite to one end of the guide cylinder with the mold plate interposed therebetween. The raw meat chunk uniform cutting device according to claim 1, characterized in that: 3. The raw meat mass is a livestock meat mass, a fish meat mass, or a chicken meat mass, and sliced pieces for steak, cutlet, fry, teriyaki, etc. are weighed from the raw meat mass so that the weight becomes uniform. 3. The method according to claim 1, wherein
Raw meat chunk uniform cutting device of statement. 4. A first step of packing a relatively soft lump of raw meat into a guide cylinder, extruding the lump from an open end, and filling a leading end of the lump of raw meat into a molding hole of a mold plate aligned with the one end; A cutter is moved along the mold plate between the guide tube and the mold plate, and cuts a tip of the raw meat mass filled in the mold hole of the mold plate from one end of the guide tube. A second step; and a third step of moving the mold plate so as to move the molding hole to a position deviated from one end of the guide cylinder; and a third step of moving the molding plate. A fourth step of projecting the sliced raw meat piece from the mold hole of the mold plate when the portion comes to a position not aligned with one end of the guide cylinder. Method. 5. A method of continuously applying an extruding force to the raw meat mass inside the guide cylinder in one end direction, during which the first to fourth strokes are sequentially repeated to remove the raw meat mass from the raw meat mass. 5. The method according to claim 4, wherein a large number of slices having the same weight are continuously cut. 6. The raw meat mass is a livestock meat mass, a fish meat mass, or a chicken meat mass, and sliced pieces for steak, cutlet, fry, teriyaki, etc. are weighed from the raw meat mass so as to be even in weight. 6. The method according to claim 4, wherein
Raw meat chunk uniform cutting method of statement.