Holder and method for manufacturing meat product

Abstract

Provided is a holder that can improve the productivity of meat products. 【Solution means】 The holder 100 is a holder 100 that holds the shape of the raw meat R in the heating process of the raw meat R, and includes a plurality of holding parts 2 arranged in the horizontal direction that define an accommodation space for accommodating the raw meat R having an opening part 31 that opens upward, and a support frame 1 that supports the plurality of holding parts 2. 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

[0001] The present invention relates to a fixture 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 a problem of requiring time and labor.

[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 is obtained by adhering a cloth or film having a string-like body 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. Thereby, the production process of the ham product can be simplified and the production cost can be reduced.

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] In order to solve the above problems, a fixture according to an aspect of the present invention is a fixture for holding the shape of raw meat in the heating process of the raw meat, and includes a plurality of holding portions arranged in the horizontal direction that define an accommodation space for accommodating the raw meat and having an opening that opens upward, and a support frame that supports the plurality of holding portions. Each of the holding portions has an arcuate portion that extends in an arcuate shape that is concave downward.

[0008] According to this configuration, the shape of the meat product can be stabilized. In addition, a groove can be formed in a portion that was in contact with the holding portion of the meat product hardened by heating, and the appearance of the manufactured meat product can be made similar to that of a meat product manufactured by winding a thread. As a result, the winding operation of the thread can be omitted, and the productivity of the meat product can be improved. In addition, the trouble of removing the thread during eating can be saved.

[0009] In addition, in order to solve the above problems, a method for manufacturing a meat product according to an aspect of the present invention includes a shaping step of shaping raw meat into a cylindrical shape, an accommodation step of accommodating the raw meat shaped into a cylindrical shape in a fixture, and a heating step of heating the raw meat accommodated in the fixture. The fixture includes a plurality of holding portions arranged in the horizontal direction that define an accommodation space for accommodating the raw meat and having an opening that opens upward, and a support frame that supports the plurality of holding portions. Each of the holding portions has an arcuate portion that extends in an arcuate shape that is concave downward.

[0010] According to this configuration, the shape of the meat product can be stabilized. In addition, a groove can be formed in a portion that was in contact with the holding portion of the meat product hardened by heating, and the appearance of the manufactured meat product can be made similar to that of a meat product manufactured by winding a thread. As a result, the winding operation of the thread can be omitted, and the productivity of the meat product can be improved. In addition, the trouble of removing the thread during eating can be saved.

Effect of the Invention

[0011] The present invention has the effect of improving the productivity of meat products.

Brief Description of the Drawings

[0012]

Figure 1

Figure 2

Figure 3

Modes for Carrying Out the Invention

[0013] Hereinafter, embodiments will be described with reference to the drawings. Note that the present invention is not limited by the following embodiments. Also, in the following, throughout all the drawings, the same or corresponding elements are denoted by the same reference numerals, and redundant descriptions thereof are omitted.

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

[0015] The holder 100 is made of a heat-resistant material throughout, for example, made of stainless steel. The holder 100 has a storage space 3 having an opening 31 that opens upward. The storage space 3 is a space for receiving the raw meat R and extends linearly in the horizontal direction with a predetermined width. The opening 31 is a space for receiving the raw meat R into the storage space 3 and taking out the raw meat R from the storage space 3, and extends linearly in the horizontal direction with a predetermined width. And the storage space 3 is formed to have a length capable of arranging a plurality of raw meats R in a line in the direction in which the holding parts 2 are arranged. The storage space 3 is defined by a plurality of holding parts 2 arranged in the direction in which the storage space 3 extends. Each holding part 2 is located on a plane intersecting the direction in which the plurality of holding parts 2 are arranged. In the present embodiment, each holding part 2 is a wire member extending on a plane orthogonal to the direction in which the plurality of holding parts 2 are arranged. The thickness of each holding part 2 is, for example, 1 to 2 mm. Each holding part 2 is formed in a U shape, and the portion defining the bottom of the storage space 3 of the holding part 2 is an arcuate part 21 that extends in an arcuate shape that is concave downward. The arcuate part 21 is curved so as to draw a substantially semi-circle.

[0016] And a plurality of holding parts 2 are supported by a support frame 1. The support frame 1 supports the plurality of holding parts 2 such that the lower ends of the plurality of holding parts 2 are spaced apart from a placement surface such as a workbench on which the holder 100 is placed. The support frame 1 has a pair of leg parts 11 facing each other in the direction in which the plurality of holding parts 2 are arranged. One of the leg parts 11 is located outside the holding part 2 positioned at one end in the direction in which the plurality of holding parts 2 are arranged among the plurality of holding parts 2. Also, the other leg part 11 is located outside the holding part 2 positioned at the other end in the direction in which the plurality of holding parts 2 are arranged among the plurality of holding parts 2. Each leg part 11 is, for example, a rectangular frame body formed in a square shape. Thereby, the holder 100 can be stably placed on a net-like shelf or the like. And the pair of leg parts 11 are connected by a plurality of connecting parts 12 extending in the direction in which the plurality of holding parts 2 are arranged. Among the plurality of connecting parts 12, one connecting part 12A extends along one side in the width direction of the opening 31. Also, among the plurality of connecting parts 12, the other one connecting part 12B extends along the other side in the width direction of the opening 31. And one end of each holding part 2 is fixed to the connecting part 12A, and the other end of each holding part 2 is fixed to the connecting part 12B. Thereby, each holding part 2 is supported in a state of being suspended by the connecting parts 12A and 12B of the support frame 1.

[0017] Next, a method for manufacturing a meat product P, which is grilled pork loin using the holder 100, will be described.

[0018] In the present embodiment, the raw meat R is obtained by cutting a pork loin lump into an appropriate width to form an elongated shape.

[0019] In the present embodiment, the meat product P is manufactured through a manufacturing process in which a muscle cutting process, a spreading process, a seasoning process, a shaping process, a housing process, a heating process, a taking-out process, and a packaging process are carried out in this order. Note that the manufacturing process of the meat product P may include processes other than the above processes or may exclude some of the processes. Also, the order of the processes is not limited to the above order.

[0020] First, the muscle cutting process is a process of cutting 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, becoming 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 the seasoning 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 further facilitated. 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 immersed in the 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 raw meat R shaped into a cylindrical shape in the holder 100. In the accommodating process, a plurality of raw meat Rs are accommodated so as to be lined up in a straight line in the direction in which the accommodating space 3 extends. The shaped raw meat R is restricted from being deformed by the holding part 2 and is held in a cylindrical shape. The arc-shaped part 21 of the holding part 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 self-weight of the raw meat R, the holding part 2 bites into the raw meat R.

[0023] The heating step is a step of 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 a plurality of raw meats R, the work efficiency of moving to the heat treatment facility and taking out from the heat treatment facility can be improved, and the productivity can be improved. In a food factory, a large number of holders 100 containing the raw meat R may be placed on a movable multi-stage rack, and the multi-stage rack may be carried into a heating chamber for performing heat treatment. By the heat treatment, the raw meat R hardens and is fixed in the shape held by the holder 100. When the heat treatment of the raw meat R is completed, the holder 100 is taken out from the heat treatment facility. Through the heating step, the raw meat R becomes the meat product P.

[0024] And in the taking-out step, the meat product P is taken out from the holder 100 through the opening 31. As shown in FIG. 2, in the meat product P, a groove 110 is formed in a portion of the outer peripheral surface where the arc-shaped portion 21 of the holding portion 2 has bitten in. Since the groove 110 appears in a state of extending in the circumferential direction of the cylindrical meat product P, the appearance of the manufactured meat product P can be made the same as that of the meat product P manufactured by winding a thread. Then, in the packaging step, the meat product P is packaged by means such as vacuum packaging.

[0025] In this way, by accommodating the raw meat R through the opening 31 in the holder 100 and heating the holder 100 containing the raw meat R, the shape of the meat product P can be easily stabilized. As a result, the work of winding the thread can be omitted, and the productivity of the meat product P can be improved. In addition, a depression can be formed in a portion that was in contact with the holding portion 2 of the meat product P hardened by heating. As a result, the appearance of the manufactured meat product P can be made the same as that of the meat product P manufactured by winding a thread. Thereby, a handmade feeling can be produced in the meat product P. In addition, when eating the meat product P, the trouble of removing the thread from the meat product P can be saved.

[0026] (Embodiment 2) In the following, the configuration and operation of Embodiment 2 will be described centering on the differences from Embodiment 1. FIG. 3 is a perspective view showing a configuration example of the holder 200 according to Embodiment 2.

[0027] In the above Embodiment 1, the holding part 2 is a wire, but it is not limited to this. In the present embodiment, as shown in FIG. 3, the holding part 52 is a thin plate material located on a plane orthogonal to the direction in which a plurality of holding parts 52 are arranged. And the holding part 52 is formed with a downwardly convex notch, and the edge of the holding part 52 that defines the bottom of the accommodation space 3 of the holding part 52 is an arc-shaped part 53 that extends in an arc shape that is concave downward. The thickness of each holding part 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 construed only as an example and is provided for the purpose of teaching those skilled in the art the best mode of carrying out the present invention. Without departing from the spirit of the present invention, the details of its structure and / or function can be substantially changed.

Explanation of Reference Numerals

[0029] P Processed meat product R Raw meat 1 Support frame 2 Holding part 3 Accommodation space 11 Leg part 12 Connecting part 21 Arc-shaped part 31 Opening 100 Holder

Claims

1. A holder for maintaining the shape of raw meat during a raw meat heating process, A plurality of holding parts arranged horizontally to define a storage space in which the raw meat is stored, the storage space having an opening portion opening upward; a support frame supporting the plurality of holding portions, Each of the holding portions is a wire having an arc-shaped portion extending in an arc shape concave downward, A retainer, wherein the arcuate portions of the multiple retaining portions are spaced apart from each other.

2. The holder according to claim 1 , wherein the raw meat packed in the holding section is shaped into a cylindrical shape.

3. The holder according to claim 1 , wherein the storage space has a length in a direction in which the holding portions are arranged such that a plurality of pieces of raw meat can be stored therein.

4. A shaping process for shaping the raw meat into a cylindrical shape; A step of placing the cylindrically shaped raw meat in a holder; A heating step of heating the raw meat contained in the holding tool, The holder is A plurality of holding parts arranged horizontally to define a storage space in which the raw meat is stored, the holding parts having an opening portion opening upward; a support frame supporting the plurality of holding portions, Each of the holding portions is a wire having an arc-shaped portion extending in an arc shape concave downward, The arcuate portions of the plurality of retaining portions are spaced apart from one another.

5. The method for producing a meat product according to claim 4, further comprising a muscle cutting step of cutting the muscles of the raw meat, which is a step preceding the shaping step.

6. The meat product is roast pork, The raw meat is pork, 5. The method for producing a meat product according to claim 4, wherein the shaping step is a step of bending the raw meat so that a longer side of the raw meat extends in a circumferential direction around an axis of the raw meat.

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