Method for manufacturing retaining devices and meat products

Abstract

To provide a holder that can improve the productivity of meat products. [Solution] The holder 100 is a holder 100 that holds the shape of the raw meat R during the heating process of the raw meat R, and comprises a plurality of horizontally arranged holding parts 2 that define a storage space in which the raw meat R is accommodated, having an opening 31 that opens upward, and a support frame 1 that supports the plurality of holding parts 2, and each of the holding parts 2 has an arc-shaped part 21 that extends in an arc shape that is recessed downward.

Description

Technical Field

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[0001] The present invention relates to a holder and a method for manufacturing a meat product.

Background Art

[0002] Some meat products are manufactured by winding and tying raw meat with a thread and then heating it to prevent deformation during heating and stabilize the shape. However, the operation of winding and tying raw meat with a thread has the problem of requiring labor and time.

[0003] As a method for manufacturing a meat product that addresses this problem, for example, a method for manufacturing a ham product shown in Patent Document 1 is known.

[0004] This method for manufacturing a ham product involves adhering a cloth or film having string-like bodies fixed thereto at substantially regular intervals or in a pattern to the entire surface or a part of the surface of a ham mass without fixing the ends. This simplifies the production process of the ham product and reduces the production cost.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, the method for manufacturing a meat product described in Patent Document 1 still has a problem in productivity because the cloth or film is wound and adhered to the shaped meat product.

Means for Solving the Problems

[0007] To solve the above problems, a holder according to one aspect of the present invention is a holder for holding the shape of raw meat in a heating process of raw meat, comprising: a plurality of horizontally arranged holding parts that define a storage space in which the raw meat is contained, having an opening that opens upward; and a support frame that supports the plurality of holding parts, wherein each of the holding parts has an arc-shaped part that extends in an arc shape that is recessed downward.

[0008] This configuration allows for the stabilization of the shape of the meat product. Furthermore, a groove can be formed in the area that was in contact with the holding part of the meat product hardened by heating, making the appearance of the manufactured meat product similar to that of meat products manufactured by winding thread. This eliminates the need for winding thread, thereby improving the productivity of the meat product. Additionally, it eliminates the need to remove the thread before consumption.

[0009] Furthermore, in order to solve the above problems, a method for manufacturing a meat product according to one aspect of the present invention comprises a shaping step of shaping raw meat into a cylindrical shape, a storage step of housing the cylindrically shaped raw meat in a holder, and a heating step of heating the raw meat housed in the holder, wherein the holder comprises a plurality of horizontally arranged holding parts that define a storage space in which the raw meat is housed, each of which has an opening that opens upward, and a support frame that supports the plurality of holding parts, and each of the holding parts has an arc-shaped part that extends in an arc shape that is recessed downward.

[0010] This configuration allows for the stabilization of the shape of the meat product. Furthermore, a groove can be formed in the area that was in contact with the holding part of the meat product hardened by heating, making the appearance of the manufactured meat product similar to that of meat products manufactured by winding thread. This eliminates the need for winding thread, thereby improving the productivity of the meat product. Additionally, it eliminates the need to remove the thread before consumption. [Effects of the Invention]

[0011] This invention has the effect of improving the productivity of meat products. [Brief explanation of the drawing]

[0012] [Figure 1] This is a perspective view showing an example of the configuration of the holder according to Embodiment 1. [Figure 2] This is a perspective view showing an example of the configuration of a meat product manufactured using the holder according to Embodiment 1. [Figure 3] This is a perspective view showing an example of the configuration of the holder according to Embodiment 2. [Modes for carrying out the invention]

[0013] The embodiments will be described below with reference to the drawings. However, the present invention is not limited to the embodiments described below. Furthermore, throughout the following drawings, the same or corresponding elements are denoted by the same reference numerals, and redundant descriptions thereof are omitted.

[0014] (Embodiment 1) Figure 1 is a perspective view showing an example of the configuration of the holder 100 according to Embodiment 1. Figure 2 is a perspective view showing an example of the configuration of a meat product P manufactured using the holder 100. As shown in Figure 1, the holder 100 is a device used in the manufacturing process of the meat product P. More specifically, it is a device used to maintain the shape of the raw meat R during the heating process of the raw meat R, and is also called a retainer. In this embodiment, the meat product P is roasted pork made from pork belly. The meat product P is not limited to roasted pork, but may also be ham, bacon, etc. Also, the raw meat R is not limited to pork, but may also be beef, chicken, or other livestock meat. When pork is used as the raw meat R, the raw meat R is not limited to pork belly, but may also be pork shoulder loin.

[0015] The holder 100 is made of a heat-resistant material, such as stainless steel. The holder 100 has a storage space 3 with an opening 31 that opens upward. The storage space 3 is a space for receiving raw meat R and extends in a straight line horizontally with a predetermined width. The opening 31 is a space for receiving raw meat R into and removing raw meat R from the storage space 3 and extends in a straight line horizontally with a predetermined width. The storage space 3 is formed to a length that allows multiple raw meats R to be stored in a straight line in the direction in which the holding parts 2 are lined up. The storage space 3 is defined by a plurality of holding parts 2 that are lined up in the direction in which the storage space 3 extends. Each holding part 2 is located on a plane that intersects with the direction in which the plurality of holding parts 2 are lined up. In this embodiment, each holding part 2 is a wire extending on a plane perpendicular to the direction in which the plurality of holding parts 2 are lined up. The thickness of each holding part 2 is, for example, 1 to 2 mm. Each retaining portion 2 is formed in a U-shape, and the portion defining the bottom of the storage space 3 of the retaining portion 2 is an arc-shaped portion 21 that extends in a downward-curving arc. The arc-shaped portion 21 is curved to form a roughly semicircle.

[0016] The multiple holding parts 2 are supported by a support frame 1. The support frame 1 supports the multiple holding parts 2 such that their lower ends are spaced apart from the mounting surface, such as a workbench, on which the holder 100 is placed. The support frame 1 has a pair of legs 11 facing each other in the direction in which the multiple holding parts 2 are lined up. One leg 11 is located outside the holding part 2 that is at one end of the multiple holding parts 2 in the direction in which the multiple holding parts 2 are lined up. The other leg 11 is located outside the holding part 2 that is at the other end of the multiple holding parts 2 in the direction in which the multiple holding parts 2 are lined up. Each leg 11 is, for example, a rectangular frame formed in the shape of a square. This allows the holder 100 to be stably placed on a mesh shelf or the like. The pair of legs 11 are connected by a plurality of connecting parts 12 that extend in the direction in which the multiple holding parts 2 are lined up. Of the plurality of connecting parts 12, one connecting part 12A extends along one side in the width direction of the opening 31. Furthermore, of the multiple connecting parts 12, one connecting part 12B extends along the other side of the opening 31 in the width direction. One end of each holding part 2 is fixed to connecting part 12A, and the other end of each holding part 2 is fixed to connecting part 12B. In this way, each holding part 2 is supported while suspended from the connecting parts 12A and 12B of the support frame 1.

[0017] Next, a method for producing the meat product P, which is roasted pork belly, using the holder 100 will be described.

[0018] In this embodiment, the raw meat R is obtained by cutting a block of pork belly into appropriate widths to form an elongated shape.

[0019] In this embodiment, the meat product P is manufactured through a manufacturing process in which the following steps are performed in this order: a muscle-cutting step, a spreading step, a seasoning step, a shaping step, a storage step, a heating step, a removal step, and a packaging step. Note that the manufacturing process for the meat product P may include steps other than those described above, or some steps may be omitted. Furthermore, the order of the steps is not limited to the order described above.

[0020] First, the muscle-cutting process is a process of making cuts in the raw meat R to perform muscle cutting. The muscle cutting is carried out, for example, using a tenderizer. By performing muscle cutting on the raw meat R, the fibers of the raw meat R are cut, making it softer, and the texture of the meat product P can be improved. Also, the shaping of the raw meat R in the shaping process can be facilitated, and productivity can be improved. Furthermore, the penetration of seasonings in the seasoning process can be enhanced. The spreading process is a process of thinly spreading the raw meat R. By thinly spreading the raw meat R, the shaping of the raw meat R in the shaping process can be made even easier. The seasoning process is a process of seasoning the raw meat R. In the seasoning process of the meat product P which is grilled pork belly, the raw meat R is soaked in a seasoning liquid for a predetermined time.

[0021] And the shaping process is a process of shaping the raw meat R. In the shaping process, the raw meat R is shaped into a cylindrical shape. In the present embodiment, the raw meat R is shaped into a cylindrical shape by folding the raw meat R in a mountain fold so that the long side of the raw meat R extends in the circumferential direction centered on the axis of the raw meat R. As described above, since the raw meat R has been muscle-cut and thinly stretched, the folding of the raw meat R in the shaping process can be easily performed.

[0022] The accommodating process is a process of accommodating the cylindrically shaped raw meat R in the holder 100. In the accommodating process, a plurality of raw meat Rs are accommodated so as to be arranged in a straight line in the direction in which the accommodating space 3 extends. The shaped raw meat R is restricted from deformation by the holding portion 2 and is held in a cylindrical shape. The arc-shaped portion 21 of the holding portion 2 of the holder 100 extends in the circumferential direction centered on the central axis of the raw meat R along the bottom surface of the raw meat R accommodated in the accommodating space 3. Also, due to the weight of the raw meat R itself, the holding portion 2 bites into the raw meat R.

[0023] The heating process involves moving the holder 100 containing the raw meat R to a heat treatment facility and performing heat treatment on the raw meat R. Since the holder 100 can accommodate multiple raw meat R units, the efficiency of moving to and removing from the heat treatment facility can be improved, thereby increasing productivity. In a food factory, multiple holders 100 containing raw meat R units may be placed on a movable multi-tier rack, and the multi-tier rack may be transported to the heating chamber where the heat treatment is performed. Through heat treatment, the raw meat R hardens and is fixed in the shape held by the holder 100. Once the heat treatment of the raw meat R is complete, the holder 100 is removed from the heat treatment facility. After the heating process, the raw meat R becomes a meat product P.

[0024] Then, in the removal process, the meat product P is removed from the holder 100 through the opening 31. As shown in Figure 2, the meat product P has grooves 110 formed on its outer surface in the area where the arc-shaped portion 21 of the holder 2 was embedded. Since the grooves 110 appear to extend in the circumferential direction of the cylindrical meat product P, the appearance of the manufactured meat product P can be made to resemble that of a meat product P manufactured by winding thread. Then, in the packaging process, the meat product P is packaged by means of vacuum packing or the like.

[0025] In this way, by placing the raw meat R in the holder 100 through the opening 31 and heating the holder 100 containing the raw meat R, the shape of the meat product P can be easily stabilized. This eliminates the need for thread winding and improves the productivity of the meat product P. Furthermore, heating can create a depression in the part of the meat product P that was in contact with the holder 2. This makes the appearance of the manufactured meat product P similar to that of a meat product P manufactured by thread winding. This gives the meat product P a handmade feel. In addition, it eliminates the need to remove the thread from the meat product P when consuming it.

[0026] (Embodiment 2) The following describes the configuration and operation of Embodiment 2, focusing on the differences from Embodiment 1. Figure 3 is a perspective view showing an example of the configuration of the holder 200 according to Embodiment 2.

[0027] In the above embodiment 1, the holding portion 2 is a wire, but is not limited to this. In this embodiment, as shown in Figure 3, the holding portion 52 is a thin plate located on a plane perpendicular to the direction in which the multiple holding portions 52 are arranged. The holding portion 52 has a downwardly convex notch formed therein, and the edge of the holding portion 52 that defines the bottom of the housing space 3 of the holding portion 52 is an arc-shaped portion 53 that extends downward in an arc shape. The thickness of each holding portion 2 is, for example, 1 to 2 mm.

[0028] From the above description, many improvements and other embodiments of the present invention will be apparent to those skilled in the art. Therefore, the above description should be interpreted as illustrative only and is provided for the purpose of teaching those skilled in the art the best mode of carrying out the invention. The details of its structure and / or function can be substantially modified without departing from the spirit of the invention. [Explanation of Symbols]

[0029] P Meat products R raw meat 1. Support frame 2 Holding part 3. Containment space 11 Legs 12 Connecting part 21 Arc-shaped part 31 Opening 100 Holder

Claims

1. In the heating process of raw meat, a holder for maintaining the shape of the raw meat, Multiple horizontally aligned holding parts define a storage space in which the raw meat is contained, having an opening that opens upward, The system comprises a support frame that supports the plurality of holding parts, Each of the aforementioned holding parts has an arc-shaped portion that extends downward in an arc shape, which is recessed.

2. The holder according to claim 1, wherein the holding portion is made of wire.

3. The holder according to claim 1, wherein the raw meat to be packed into the holding portion is shaped into a cylindrical form.

4. The holder according to claim 1, wherein the storage space has a length that allows for the storage of multiple raw meats in the direction in which the holding parts are arranged.

5. The shaping process involves forming the raw meat into a cylindrical shape, A storage step involves placing the cylindrically shaped raw meat into a holder, The process includes a heating step of heating the raw meat contained in the holder, The aforementioned holder is Multiple horizontally aligned holding parts define a storage space in which the raw meat is contained, having an opening that opens upward, The system comprises a support frame that supports the plurality of holding parts, A method for manufacturing meat products, wherein each of the aforementioned holding parts has an arc-shaped portion that extends in a downward-curving arc shape.

6. The method for producing a meat product according to claim 5, comprising a step prior to the shaping step, in which the raw meat is cut.

7. The aforementioned meat product is roasted pork, The aforementioned raw meat is pork. The method for manufacturing a meat product according to claim 5, wherein the shaping step is a step of bending the raw meat so that the long side of the raw meat extends in a circumferential direction centered on the axis of the raw meat.

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