【０００１】
【発明の属する技術分野】
本発明は食肉の加工技術に係わり、更に詳しくは、平板状の食肉の表裏に、互いに交差する多数の平行な切れ目を傾斜方向にそれぞれ厚さの半分以上の深さに施し、食肉が華麗な網目状に展開されるようにする、斬新な食肉の切れ目加工方法に関する。
【０００２】
【従来の技術】
レストランなどにおいて、骨付きカルビなど繊維の多い食肉を網焼きにして或いは鉄板で焼いて客に提供する場合、骨付きカルビなどを平板状に切り開いた食肉の片面に浅い切れ目を入れて繊維を分断し、これを金網や鉄板で焼き処理して提供している。しかしこの従来の切れ目加工は、肉片の表面に浅く施されるだけで内部の繊維が切れていないので、内部の切断されずに残っている固い筋が焼き処理することにより縮んで肉片を小さく固まらせ且つ食感を損ねるため、柔らかな高級肉以外には効果があまり期待できない。
【０００３】
そこで、従来にない新しい食肉の提供方法として、本願発明者は食肉が華麗に目に映るカット方法の研究を重ねた結果、特殊な切れ目加工を施せば食肉を左右に引くと美しい網目状に展開でき、肉片が大きく広がり、焼き縮みせず、食感が極めて向上することが判明した。しかしながら、食肉を網目状に展開可能な加工を施すといっても、単純な加工方法では網目が容易にちぎれたり、また焼き処理で大きく型くずれしたりするなどの問題があり、普通容易に思いつく網目加工では全面に大きな隙間の透孔が目立って美観を損ね、その結果、単に網目状に展開するだけの加工方法では必ずしも商品価値を向上するとは言えない。
【０００４】
【発明が解決しようとする課題】
このような状況に鑑み本発明が解決しようとするところは、従来普通に考えられていた形態とは全く異なる特殊な網目の形態に展開可能であって、その姿が華麗に目に映り、そして金網または鉄板の上で焼く際に食肉内部への火力の通りが向上し短時間で焼き上がり、たれ汁など調味料の内部への浸透が促進されより一層おいしく且つ極上食肉のように柔らかい食感を備え、しかも肉片が焼き縮みや変形が僅かで大きく目に映り、姿と食感がともに食欲を増進させ満足感を感じさせるといった特質を備えた食肉の切れ目加工方法を提供することにある。
【０００５】
【課題を解決するための手段】
前記課題を解決するため、本発明の食肉の切れ目加工は、平板状肉片の表面と裏面とにそれぞれ、互いに相手側面の切れ目と交差し、且つ相手側面の切れ目の面と互いに交差する斜面状に、多数の平行な傾斜した切れ目を刻むとともに、その肉片を左右に引くと、肉が切れ目の斜面に沿ってスリップして切れ目部が開口し、その開口隙間からそれに交差する方向で反対側面の切れ目の斜面が覗かれ、これによって肉片が傾斜する網目状に展開され、必要以上の透孔を形成しない緻密で華麗な網目組織が形成されるようにする。
【０００６】
具体的には、ほぼ矩形の平板状の肉片をまな板等の調理板上に水平に置き、庖丁等の刃物を、該肉片の前後辺と直交する方向に対し左右いずれかに偏向させ且つ垂直または左右いずれかの方向に傾斜させて前記肉片の表面側に当て、肉片の裏面側にその前後辺間のほぼ全域に及ぶ非切断部を残し且つ厚さの半分を超える深さの切れ目を、ほぼ等間隔且つ平行に肉片の左右辺間のほぼ全域に亘って刻み、次に該肉片を表裏反転させ、刃物の偏向角度と刃物の傾斜角度と切れ目の間隔と切れ目の深さを前記とほぼ同じにして前記切れ目と交差する方向の平行な切れ目を刻み、該肉片の左右端を互いに引き離すと肉片が網目状に広がり、上記の華麗な網目組織が形成される。
【０００７】
前記の切れ目加工は、平板状肉片として骨付きカルビまたはロースの断片を平板状に切り開いてほぼ矩形の平板状に整形した肉片を用いた場合、その効果がとくに顕著に現れ、骨付きカルビやロースに適した加工方法であるといえる。
【０００８】
なお、上記加工をより確実に行うためには、刃身の長手方向前後に調理板の上平面に接する当接部と該両当接部間が調理板の上平面にに対し所定量後退回避する後退部とを有し、該後退部の尖鋭な切り刃を設けている庖丁、または形態的に前記と類似の要素を備えた刃物を用いると好都合である。つまり、前記後退部の切り刃は、非加工物の裏面側に所定の厚さの非切断部を残す切れ目を正確且つ確実に施すことができる。
【０００９】
【発明の実施の形態】
つぎに本発明の実施の形態を添付図面に基づき詳細に説明するが、本発明は、添付図面に示された形態に限定されず特許請求の範囲に記載の要件を満たす実施形態の全てを含むものである。図４に本発明に係る切れ目加工方法を施す際の庖丁の使用状況を示す。図５は、本発明に係る切れ目加工方法を説明する図で、図６は、本発明に係る切れ目加工を施した肉片を展開した状態の一例を示す参考図である。なお、本発明の切れ目加工に用いる庖丁の一例として、図１に庖丁の正面、図２にその背面、図３にその斜視図をそれぞれ示す。
【００１０】
本発明に係る食肉の切れ目加工方法の実施の形態を説明するに先立って、本発明の切れ目加工を施す作業に最適な刃の形状を備えた庖丁を紹介しておく。図１〜３に示す庖丁１は、刃亘り約３００ｍｍの刃身２を有し且つ該刃身２の基部には約１４０ｍｍ長の柄１４を取り付けた一般に牛刀と称される様な長尺の庖丁で、刃身下端６にはその全長に亘って尖鋭な切り刃７が形成されるとともに、刃身２の下端刃先線８は中間領域１０が棟３側に所定量回避する緩やかなうねりを有し、先端５は先細形状に形成されている。そして、刃身２の長手方向と直交する断面の形状は、刃身の基端４から約２２０ｍｍ位置までの間の領域の上方棟部３の厚さが約２ｍｍで両側面が平坦で且つ略Ｖ字形の薄い楔状をなし、先端５側は次第に薄くなるように形成されている。庖丁１の柄１４は、木質または硬質合成樹脂など適宜の素材を握りやすい適宜の形状に成形し、その中心に先端が開口する装着穴またはスリットを備え、この装着穴またはスリットに、刃身基端から後方に延出し且つその延出部の中間に抜け止め部材装着用の貫通孔を有する柄取付部１３を挿入し、柄の側方から前記貫通孔に抜け止め部材１５，１５，１５を挿入して両者を一体的に固着している。
【００１１】
庖丁１の刃身２の形状について更に詳しく説明すると、刃身２の柄１４側に寄った基端部９の約５〜１０ｍｍの領域が約５１ｍｍの刃幅（高さ）の略直線部となり、刃身２の基端４から約１９０ｍｍから約２２０ｍｍの間の約３０ｍｍの領域が約４０ｍｍの刃幅（高さ）の略直線部となり、その両方の略直線部の間の中間領域（約１５０ｍｍ）１０は下端側刃先線８が約２．５ｍｍ棟３側に後退回避する後退部（窪み部）となり、その後退部１０の下端に形成された切り刃７の刃先線８の前後端は前記略直線状の基端部９と先端近傍部１１の刃先線８とに対しそれぞれ緩やかな曲線で連なる。つまり、庖丁１の中間領域１０はそのほぼ全域に亘り約２．５ｍｍ後退し、庖丁１の刃身下端６をまな板の上平面に垂直に当接させた場合その中間領域１０には約２．５ｍｍの隙間１２が形成される。一方、刃身２の基端４から約２２０ｍｍの領域における上端の棟３はほぼ直線状に形成されている。そして、刃身の基端４から約２２０ｍｍの位置から先端側は、棟３と下端刃先のそれぞれの側線がともに緩やかな楕円弧状に沿って先端５に向け互いにほぼ均等に近づいて先細形状に形成されている。なお、上記説明における各部の寸法は一例を示し、本発明の肉片の切れ目加工に用いる庖丁１はこの寸法に限定するものではない。例えば刃身中間領域の後退量は、肉片の厚さに応じ約１．５ｍｍまたは約４ｍｍなど適宜の値に設定すればよい。
【００１２】
つぎに、本発明に係る食肉の切れ目加工方法は、上記のような庖丁を用いると正確且つ確実に実施することが極めて容易となる。その具体的な食肉の加工方法とは、まず、上面が平坦なまな板（調理板）１６（図４参照）の上に、前後幅が庖丁１の長手方向中間の刃の後退部１０の長さよりも狭く且つ厚さがほぼ一定の矩形平板状にカットされた被加工食品、例えば前後幅が約１０ｃｍ（横方向の長さは適宜でよい）の矩形平板状をなし一側辺に骨が付いた骨付きカルビやロースなどの肉片２０を置く。そして庖丁１を、肉片２０の前後方向に対し先端側を左右いずれかの側に（図４の場合は右方に）約１０°〜約３０°（通常約１５°が最適）偏向させ、且つ刃身２の垂直側面を垂直または左右いずれかの側に（図４の場合は右方に）約３０°（通常０°〜約２０°が最適）倒した姿勢にして、肉片２０の前後端部が庖丁１の刃の後退部１０の領域内に中間部に収まるようにして刃身中間部１０の後退した部分の切り刃７を肉片２０の上面に押し当てて斜め下方に押し下げまたは引き下げる。そして庖丁１の刃身前後の下端刃先部９，１１がそれぞれまな板の上平面１７に当接するまで切り進めて切れ目２１を入れ、庖丁１を肉片２０から抜き取る。このとき庖丁１の中間領域１０がまな板の上平面１７に対し約２．５ｍｍの隙間１２を隔てて棟３の側に後退回避した位置にあるため肉片はこの隙間１２が非切断部２４（詳細は図６参照）として繋がっている。つぎに庖丁１の刃の方向（振れ角）と倒れ方向と倒れ角度（傾斜角）を前記と同じ姿勢に保ったまま所定の幅だけ横移動させ、前記と同様の動作で最初の切れ目２１に平行な切れ目２１を入れる。以下同様にして順次庖丁１を横移動させて肉片２０の左右端全域に亘って平行な切れ目２１を入れる。この場合、切れ目と切れ目との間隔は、通常約５ｍｍから約６ｍｍとするが、肉片の種類、性状、厚さ、或いは幅などの状態により例えば約３ｍｍから約１２ｍｍの範囲で最適な適宜の間隔に設定するのが好ましい。
【００１３】
その後、片面に多数の平行な切れ目２１を施した前記肉片の表裏を前後方向に反転させてまな板１６の上に置き、庖丁１を前記とほぼ同じ方向に向け前記と同じ側にほぼ同じ角度倒し前記と同様の姿勢に保って、前記とほぼ同じ幅で、肉片の左右端全域に亘って平行な切れ目２１ａを入れる。
【００１４】
この様に庖丁１の方向と姿勢をほぼ同じに保って肉片２０を表裏反転して両面にそれぞれ切れ目２１，２１ａを入れた場合、肉片２０の表面側切れ目２１と裏面側切れ目２１ａとが互いに交差する形態となる。そして、庖丁１の刃身中間領域の窪み部の高さ即ち切り刃７とまな板１６との間の平行隙間１２の２倍（図示の庖丁１では５ｍｍ）を超える厚さの平板状肉片（例えば約１０ｍｍの厚さの肉片）を上記要領で切れ目２１，２１ａを施した場合、表裏の切れ目２１，２１ａがその深さ方向の中間で互いにオーバーラップするため、そのオーバーラップ部の肉片は厚さ方向の繊維を残し水平方向の繊維が網目状に分断される。例えば、中間領域の切り刃７下端とまな板１６との隙間１２が約２．５ｍｍ回避した形状の庖丁１で厚さ約１０ｍｍの肉片を上記要領で表裏に切れ目加工を施すと肉片の表裏それぞれの面に約２．５ｍｍの非切断部を残し内部の約５ｍｍの厚さ部分が互いに交差する切れ目２１，２１ａによって肉の水平方向繊維は菱形の網目状に繊維が分断され、且つ表面と裏面に面した約２．５ｍｍの厚さの非切断部２４，２４ａは斜めの平行な切れ目２１，２１ａに沿う長い繊維が分断されずに繋がって残っている。即ち、肉片２０の厚さ方向中心部の菱形に周囲が分断された部分はその上下端に連なる表裏の非切断部２４，２４ａと厚さ方向の繊維で繋がっているため、食肉の左右両端を互いに引き離すように引っ張るとこの繋がり部が捻れつつ表裏の非切断部によって反対方向に引っ張られて横に倒されて肉片の表裏の切れ目が引き離され、表面側の開かれた切れ目の隙間を通して裏面側がこれと交差方向に若干捻れて透けて見える麗且つ芸術的な網状に展開される。なお、庖丁を倒し斜めに切れ目を入れた場合は、切り口の斜面２３がその斜面に沿って左右に滑るように引き離され、且つ、裏面側も庖丁の切り口の斜面２３ａに沿って表面側斜面２３とは反対方向に滑るように引き離される。その結果として包丁を倒さず垂直に切れ目を入れたときよりも切れ目の斜面が幅広組織となって華麗さがより一層きわだつとともに緻密な組織に展開される。その状態を図６に一例として示す。なお、図５および６において、符号２５は肉片端部に付ている骨を示している。
【００１５】
上記の加工を施し左右に展開した肉片は、傾斜した規則的な網目模様が華麗で芸術的な美さで目に映り、且つ切れ目２１，２１ａはそれぞれ庖丁を倒して入れているため見かけの厚さが厚く見え且つ長さが広がるので大きく見える。そして、筋などの固い繊維が分断されているので高級肉の如く柔らかな食感を備え、金網や鉄板の上に載せて焼き処理を施す際には熱で縮むことがなくそのままの美しさを保って焼き上がる。更に、内部への火力の通りが良好で短時間で焼き上げることができ、しかも、たれ汁などの調味料や香辛料の浸透性も極めて良好となるなど、種々の作用効果がもたらされる。
【００１６】
つまりこの庖丁１で上記の要領で肉片２０の表裏に互いに交差する多数の平行な傾斜する切れ目加工を施し左右に引っ張って展開すると、華麗で芸術的ともいえる美しい傾斜した規則的な網目模様が現れる。そして、その後の焼き処理なども短時間で済み、また、この庖丁１で上記の切れ目２１，２１ａを施した加工食肉は、気品のある美しさに加え調味料が内部に十分に浸透した美味しさ更に大きく見えるといった要素を備え、顧客の満足感を誘うことができる。
【００１７】
本発明に係る切れ目加工方法は、骨付きカルビやロースなどに限らず牛豚その他各種の畜肉類、鶏肉、イカ、繊維の多い根菜類など、各種の板状に切り開いた食品に適用することができる。
【００１８】
本発明に係る食肉の切れ目加工方法は、前述のように刃身下端の中間領域が若干棟側に均等に後退した後退部を有しこの後退部下端に尖鋭な切り刃が形成された形態の庖丁を用いることで、非熟練者でも極めて容易且つ確実に行い得る。しかし本発明の切れ目加工方法は、熟練の調理人ならばこのような庖丁に限らず通常の直線刃の庖丁を用いても実施が可能である。
【００１９】
或いはまた、本発明に係る食肉の切れ目加工に最適の専用の加工器具を用いると本発明に係る食肉の切れ目加工を更に容易に実施することができる。例えば図７〜図１０に示すような押し枠状の切れ目加工器具３０を用いる。図７は、本発明に係る切れ目加工方法の実施に適した切れ目加工器具を一例として示す。図７（ａ）は切れ目加工器具３０を斜め下方から見た斜視図で、図８は切れ目加工器具３０の正面図、図９はその側面の部分図、図１０は同じく底面の部分図をそれぞれ示している。切れ目加工器具３０は、下面に一定の深さの凹部を有する横長矩形の枠体３１の内部に多数の刃３３，３３，３３，・・・・を左右いずれかに約１０°から約３０°の範囲（最適は約１５°）で偏向させ且つ垂直から約３０°（最適はほぼ垂直〜約２０°）の範囲で斜めに倒した状態で等間隔（通常約３ｍｍ〜約１２ｍｍの等間隔）に配置した構成からなる。各刃３３は、下端に尖鋭な刃先３４が形成され、刃先３４が枠体の枠部下面３２から所定の高さ（約２．５ｍｍが最適だが、約１．５ｍｍ〜約４ｍｍの範囲で適宜設定する）上方に回避後退して位置するようにして、枠体の前後に左右に偏向し且つ垂直に対し傾斜して等間隔（通常約５〜約６ｍｍが最適だが、約３ｍｍから約１２ｍｍの範囲で適宜の間隔に設定）で平行に形成した多数のスリット３５，３５，３５，・・・・に装着固定している。この切れ目加工器具３０は、枠部下面３２がまな板等の調理板１６の上平面に当接させた際には、各刃３３の刃先３４と調理板１６の上平面１７との間に所定の隙間が形成されるように構成されている。
【００２０】
この切れ目加工器具３０で切れ目加工を行う方法を説明する。調理板１６の上平面１７に矩形平板状に切り開いた肉片２０を水平に置き、切れ目加工器具３０を、枠体３１の端部が肉片２０の端部に沿う姿勢で肉片２０の上面に刃先３４が乗る様に置き、刃３３の方向と傾斜面に沿うようにして切れ目加工器具３０を枠部下面３２が調理板１６の上平面に当接するまで斜め下方に押し下げる。その結果肉片２０には前述の説明と同様に刃先３４と調理台１６の上平面との間の隙間に対応する一定の厚さの非切断部が残された状態で多数の平行な傾斜する切れ目が入る。つぎにこの肉片を前後反転させ、切れ目加工器具３０を前記と同様に操作して切れ目を入れる。これにより肉片２０には前述と同様な表裏互いに交差する方向の傾斜する切れ目が形成され、この肉片が前述の説明と同様に網目状に展開可能な状態となる。
【００２１】
【発明の効果】
以上にしてなる請求項１に係る発明の食肉の切れ目加工は、平板状肉片の表面と裏面とのそれぞれに、互いに相手側面の切れ目と交差し且つ垂直ないし斜面状に傾斜する多数の平行な切れ目を非切断部を残して肉片の厚さの半分を超える深さに刻むとともに、表裏の切れ目は互いに肉片の内部でオーバーラップするので、その肉片を左右に引くと切れ目が開かれる（庖丁を倒して切れ目を入れた場合は斜面に沿ってスリップして開口する）。そして、肉片の厚さ方向の内部の表裏の切れ目が互いに交差する部分が表裏の非切断部で互いに反対方向に引っ張られて捻れながら倒され、その開口隙間からそれに交差する方向で反対側面側の肉の切れ目の斜面が覗かれる。これによって肉片が網目状に展開され、華麗な網目組織が形成されるといった作用効果がある。包丁を倒し斜面状切れ目にした場合は肉が厚く見え緻密な組織に目に映る。これらの網目状組織の加工方法は、一般に思いつくような表裏に貫通する短い切れ目を断続形成し且つその切れ目を所定の間隔で切れ目部の位相を順次半ピッチずらせて互い違いに形成して左右に引っ張って網目状に展開するといった網目組織とは全く異なる。即ち、本発明の切れ目加工方法では、通常予想される形態とは全く異なる特殊な網目組織が形成され、その網目組織が華麗に目に映り、そして金網または鉄板の上で焼く際に食肉内部への火力の通りが向上し短時間で焼き上がり、たれ汁など調味料の内部への浸透が促進されより一層おいしく且つ極上食肉のように柔らかい食感を備え、しかも肉片が焼き縮みや変形が僅かで大きく目に映り、姿と食感ともに食欲を増進させ満足感を感じさせるといった作用効果がある。また本発明に係る切れ目加工を施した食品は、単純に左右方向に開いて展開するほか、例えば前後の側線が円弧状になるように開いて扇形に展開させるたり、或いはうねるような形に展開させることなども可能であり、そのように展開すると更に華麗に映るといった効果もある。
【００２２】
本発明に係る発明の食肉の切れ目加工は、筋の多い肉にとくに好適な加工方法であり、請求項２に記載の如く、骨付きカルビまたはロースには最適な加工方法であるといえる。骨付きカルビやロースは、多くの筋状繊維を含みそのままでは食感が劣るが、本発明の切れ目加工を施すことで改善されるのみならず、筋状繊維が多く縦横に含まれているため、切れ目の間隔をより薄く且つ切れ目の深さをより深く最深部の非切断部をより薄くしても、また、切れ目の傾斜角（庖丁の倒れ角）をより大きく傾けても網目組織を構成する繋がり部が容易にちぎれない。切れ目の間隔を狭く、切れ目を深く、切れ目の倒れ角を大きくした加工方法は、網目状に展開したときの網目構造が緻密になって華麗に美しく映る特質がある。つまり、このことが本発明の切れ目加工方法が骨付きカルビやロースなどに最適であることの理由である。
【００２３】
請求項３の発明に係る食肉の切れ目加工は、本発明の切れ目加工を実施する上で最適の刃の形状を備えた専用の庖丁等の刃物を用いて切れ目加工を施すものであり、熟練の調理人でなくても正確且つ確実に本発明を実施することが容易となるといった作用効果がある。
【図面の簡単な説明】
【図１】本発明の切れ目加工に用いる庖丁の一例を示し、庖丁の正面図である。
【図２】図１の庖丁の背面図である。
【図３】図１の庖丁の斜視図である。
【図４】本発明に係る切れ目加工方法を施す際の庖丁の使用状況を示す図である。
【図５】本発明に係る切れ目加工方法を説明する図である。
【図６】本発明に係る切れ目加工を施した肉片の展開状態を示す参考図である。
【図７】本発明に係る切れ目加工に用いる切れ目加工器具の一例を斜め下方から見た斜視図である。
【図８】図７の切れ目加工器具の正面図である。
【図９】図７の切れ目加工器具の部分側面図で、図８の矢線Ａ−Ａからみた状態を拡大して示す。
【図１０】図７の切れ目加工器具の部分底面図で、図８の矢線Ｂ−Ｂからみた状態を拡大して示す。
【符号の説明】
１ 庖丁
２ 刃身
３ 棟
４ 基端
５ 先端
６ 刃身下端（下端）
７ 切り刃
８ 刃先線
９ 基端部
１０ 中間領域（後退部、窪み部）
１１ 先端近傍
１２ 隙間
１３ 柄取付部
１４ 柄
１５ 抜け止め部材
１６ まな板（調理板）
１７ まな板上平面
２０ 肉片
２１ 切れ目（表面側切れ目）
２１ａ 切れ目（裏面側切れ目）
２３ 斜面（表面側）
２３ａ 斜面（裏面側）
２４ 非切断部（表面側）
２４ａ 非切断部（裏面側）
２５ 骨
３０ 切れ目加工器具
３１ 枠体
３２ 枠部下面
３３ 刃
３４ 刃先
３５ スリット[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to meat processing technology, and more specifically, makes a number of parallel cuts crossing each other on the front and back of a plate-shaped meat at a depth of at least half the thickness in the inclined direction, and the meat is brilliant. The present invention relates to a novel method of processing a cut of meat so as to be developed in a mesh form.
[0002]
[Prior art]
In restaurants, etc., when meat with a high fiber content such as bone-in ribs is grilled or grilled on a steel plate and served to customers, the ribs with bone-in ribs are cut into a flat plate and cut into one side to cut the fiber. This is provided by baking it with a wire mesh or iron plate. However, this conventional slit processing is performed only on the surface of the meat piece shallowly and does not cut the fiber inside, so that the hard streaks remaining without being cut inside are shrunk by baking to shrink the meat piece into small pieces. The effect cannot be expected much other than for soft, high-quality meats because the meat is worn and the texture is impaired.
[0003]
Therefore, as a new method of providing fresh meat, the inventor of the present application has repeatedly studied cutting methods that make meat look brilliant, and as a result of applying a special cut processing, the meat is developed into a beautiful mesh shape when it is pulled left and right It turned out that the meat pieces spread greatly, did not shrink, and the texture was significantly improved. However, even though the process of expanding meat into a mesh shape is performed, there is a problem that the mesh is easily torn by a simple processing method, or the shape is largely lost by baking. In processing, large clearance holes are noticeable on the entire surface, which impairs aesthetic appearance. As a result, a processing method of simply developing in a mesh form does not necessarily improve the commercial value.
[0004]
[Problems to be solved by the invention]
In view of such a situation, what the present invention seeks to solve is that it can be developed into a special mesh form completely different from that conventionally thought, the appearance is brilliantly visible, and When baking on a wire mesh or iron plate, the heat power inside the meat is improved and it is baked in a short time, and the penetration of seasonings such as sauce is promoted, making it even more delicious and soft texture like the finest meat Another object of the present invention is to provide a method for processing a cut of meat having such characteristics that meat pieces are slightly shrunk or deformed slightly and are largely visible, and both appearance and texture enhance appetite and make the user feel satisfied.
[0005]
[Means for Solving the Problems]
In order to solve the above problem, the cut processing of the meat of the present invention, the front and back surfaces of the plate-shaped meat pieces, respectively, intersect with the cut of the mating side surface, and into a slope shape that intersects with the cut surface of the mating side surface. When carving a large number of parallel inclined cuts and pulling the meat piece to the left and right, the meat slips along the slope of the cut and the cut is opened, and the cut on the opposite side in the direction intersecting it from the opening gap Of the meat is developed into an inclined network, thereby forming a dense and brilliant network structure that does not form unnecessary pores.
[0006]
Specifically, a substantially rectangular plate-shaped meat piece is placed horizontally on a cooking plate such as a cutting board, and a knife such as a knife is deflected to the left or right with respect to a direction orthogonal to the front and rear sides of the meat piece and vertically or vertically. It is inclined to the left or right direction and applied to the front side of the meat piece, leaving a non-cut portion extending over almost the entire area between the front and rear sides on the back side of the meat piece and forming a cut having a depth exceeding half of the thickness, Carve it at substantially equal intervals and in parallel over substantially the entire area between the left and right sides of the meat piece, then turn the meat piece upside down, and make the deflection angle of the blade, the inclination angle of the blade, the gap between the cuts and the depth of the cut the same as above. Then, parallel cuts in the direction intersecting with the cuts are cut, and when the left and right ends of the meat pieces are separated from each other, the meat pieces are spread in a mesh form, and the above-mentioned splendid mesh structure is formed.
[0007]
The above-described cut processing is particularly effective when a piece of ribs or loin with bone is cut into a flat plate and shaped into a substantially rectangular flat plate as a plate-shaped meat piece, and the effect is particularly remarkably exhibited, and the ribs with ribs or roasted ribs are used. It can be said that this is a suitable processing method.
[0008]
In order to more reliably perform the above-described processing, it is necessary to avoid a predetermined amount of contact between the contact portion contacting the upper surface of the cooking plate before and after the longitudinal direction of the blade with respect to the upper surface of the cooking plate. It is advantageous to use a knife having a retreating part having a sharp cutting edge, or a cutting tool having elements similar to those described above. That is, the cutting blade of the retreating portion can accurately and reliably make a cut leaving a non-cut portion having a predetermined thickness on the back surface side of the non-workpiece.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
Next, embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the present invention is not limited to the embodiments shown in the accompanying drawings, and includes all embodiments satisfying the requirements described in the claims. It is a thing. FIG. 4 shows a usage state of the knife when the method of processing a slit according to the present invention is performed. FIG. 5 is a view for explaining a method for processing a cut according to the present invention, and FIG. 6 is a reference view showing an example of a state in which a piece of meat subjected to the cut processing according to the present invention is developed. FIG. 1 shows a front view of a knife, FIG. 2 shows a rear view thereof, and FIG.
[0010]
Prior to describing an embodiment of a method for processing a cut of meat according to the present invention, a knife having a blade shape most suitable for an operation of performing a cut of the present invention will be introduced. The knife 1 shown in FIGS. 1 to 3 has a blade 2 having a length of about 300 mm and a base 14 having a handle 14 having a length of about 140 mm. In the knife, a sharp cutting edge 7 is formed at the lower end 6 of the blade over its entire length, and the lower edge 8 of the lower end of the blade 2 has a gentle swell that the intermediate region 10 avoids a predetermined amount toward the ridge 3 side. The tip 5 is formed in a tapered shape. The shape of the cross section orthogonal to the longitudinal direction of the blade 2 is such that the thickness of the upper ridge portion 3 in the region from the base end 4 of the blade to about 220 mm is about 2 mm, both sides are flat and substantially flat. It has a V-shaped thin wedge shape, and the tip 5 side is formed so as to become gradually thinner. The handle 14 of the knife 1 is formed of a suitable material such as wood or hard synthetic resin into an appropriate shape that is easy to grasp, and has a mounting hole or slit having an opening at the center at the center thereof. A handle mounting portion 13 extending rearward from the end and having a through hole for attaching a retaining member in the middle of the extending portion is inserted, and the retaining members 15, 15, 15 are inserted into the through hole from the side of the handle. They are inserted and fixed together.
[0011]
The shape of the blade 2 of the blade 1 will be described in more detail. A region of about 5 to 10 mm of the base end 9 of the blade 2 which is closer to the handle 14 side becomes a substantially linear portion having a blade width (height) of about 51 mm. A region of about 30 mm between about 190 mm and about 220 mm from the base end 4 of the blade body 2 becomes a substantially straight portion having a blade width (height) of about 40 mm, and an intermediate region between both substantially straight portions (about 150 mm) 10 is a retreating portion (dent portion) in which the lower end side cutting edge line 8 avoids retreating to the side of the building 3 by about 2.5 mm, and the front and rear ends of the cutting edge line 8 of the cutting blade 7 formed at the lower end of the retreating portion 10 The substantially straight base end portion 9 and the cutting edge line 8 in the vicinity of the front end portion 11 are respectively connected by gentle curves. That is, the intermediate region 10 of the knife 1 is retracted by about 2.5 mm over almost the entire region, and when the blade lower end 6 of the knife 1 is vertically abutted on the upper plane of the cutting board, about 2. A gap 12 of 5 mm is formed. On the other hand, the ridge 3 at the upper end in a region approximately 220 mm from the base end 4 of the blade body 2 is formed substantially linearly. Then, from the position of about 220 mm from the base end 4 of the blade body, the respective side lines of the ridge 3 and the lower end of the blade are almost equally formed toward the tip 5 along a gentle elliptical arc so as to form a tapered shape. Have been. The dimensions of each part in the above description are merely examples, and the knife 1 used for cutting the meat pieces of the present invention is not limited to these dimensions. For example, the retreat amount of the blade intermediate region may be set to an appropriate value such as about 1.5 mm or about 4 mm according to the thickness of the meat piece.
[0012]
Next, the method for processing a cut of meat according to the present invention becomes extremely easy to execute accurately and reliably by using the above-mentioned knife. The specific meat processing method is as follows. First, the front and rear width is set to be greater than the length of the retreating portion 10 of the blade in the middle in the longitudinal direction of the knife 1 on a cutting board (cooking plate) 16 (see FIG. 4) having a flat upper surface. Processed food that is cut into a rectangular plate with a narrow and almost constant thickness, for example, a rectangular plate with a front and rear width of about 10 cm (the length in the horizontal direction may be appropriate) and a bone attached to one side A piece of meat 20 such as ribs or loin with ribs is placed. The knife 1 is deflected about 10 ° to about 30 ° (normally about 15 ° is optimal) to the left or right side (to the right in FIG. 4) with respect to the front-back direction of the meat piece 20, and The vertical side surface of the blade 2 is tilted vertically or left or right (in FIG. 4, to the right) by about 30 ° (normally 0 ° to about 20 ° is optimal), and the front and rear ends of the meat piece 20 are set. The cutting blade 7 in the retreated portion of the blade body intermediate portion 10 is pressed against the upper surface of the meat piece 20 so that the portion falls within the region of the retreat portion 10 of the blade of the knife 1 and is pushed down or down obliquely. Then, the blade 1 is cut forward until the lower edge portions 9 and 11 at the front and rear of the blade of the blade 1 abut against the upper surface 17 of the cutting board, and a cut 21 is formed. At this time, since the intermediate region 10 of the knife 1 is located at a position avoiding the retreat toward the ridge 3 with a gap 12 of about 2.5 mm from the upper flat surface 17 of the cutting board, the meat piece has the non-cut portion 24 (details). Are connected as shown in FIG. 6). Next, the blade 1 of the knife 1 is laterally moved by a predetermined width while maintaining the same direction as the above with the direction of the blade (running angle), the tilting direction and the tilting angle (inclination angle). A parallel cut 21 is made. In the same manner, the knife 1 is sequentially moved laterally to make parallel cuts 21 over the entire left and right ends of the meat piece 20. In this case, the interval between the cuts is usually about 5 mm to about 6 mm, but the appropriate appropriate interval is, for example, in the range of about 3 mm to about 12 mm depending on the type, properties, thickness, or width of the meat piece. It is preferable to set
[0013]
After that, the meat piece having a number of parallel cuts 21 on one side is turned upside down and placed on a cutting board 16, and the knife 1 is turned in the same direction as in the above and tilted to the same side as in the same angle. While maintaining the same posture as above, parallel cuts 21a of substantially the same width as above are made over the entire left and right ends of the meat pieces.
[0014]
In this manner, when the meat piece 20 is turned upside down and the cuts 21 and 21a are respectively formed on both sides while keeping the direction and posture of the knife 1 substantially the same, the front cut 21 and the back cut 21a of the meat piece 20 cross each other. It becomes a form to do. Then, a flat meat piece (for example, a thickness of more than twice (5 mm in the case of the illustrated knife 1)) the height of the recessed portion in the blade body middle region of the knife 1, that is, the parallel gap 12 between the cutting blade 7 and the cutting board 16 is shown. When the cuts 21 and 21a are made in the above manner, the cuts 21 and 21a on the front and back sides overlap each other in the middle of the depth direction. The fibers in the horizontal direction are cut into meshes while leaving the fibers in the direction. For example, when a piece of meat having a thickness of about 10 mm is cut on the front and back with the knife 1 having a shape in which the gap 12 between the lower end of the cutting blade 7 in the intermediate region and the cutting board 16 is avoided by about 2.5 mm, the front and back of the piece of meat can be formed. The horizontal fiber of the meat is divided into diamond-shaped meshes by cuts 21 and 21a in which a non-cut portion of about 2.5 mm is left on the surface and a thickness portion of about 5 mm inside crosses each other. In the non-cut portions 24, 24a having a thickness of about 2.5 mm facing, long fibers along oblique parallel cuts 21, 21a remain connected without being divided. That is, the portion of the meat piece 20 whose periphery is cut into a diamond at the center in the thickness direction is connected to the front and back non-cut portions 24 and 24a connected to the upper and lower ends by the fibers in the thickness direction. When pulling to pull apart each other, this connected part is twisted while being twisted and pulled in the opposite direction by the non-cut part on the front and back, it is turned sideways, the cuts on the front and back of the meat piece are separated, and the back side through the open cut gap on the front side It is developed into a beautiful and artistic net-like shape that can be seen through by twisting slightly in the direction crossing this. When the knife is turned down and a cut is made diagonally, the slope 23 of the cut is separated so as to slide right and left along the slope, and the back side is also the slope 23a on the front side along the slope 23a of the cut of the knife. Are pulled apart to slide in the opposite direction. As a result, the slope of the cut becomes wider than when the cut is made vertically without falling the kitchen knife, and the splendor becomes more pronounced and developed into a denser structure. FIG. 6 shows such a state as an example. 5 and 6, reference numeral 25 denotes a bone attached to one end of the meat piece.
[0015]
The pieces of meat that have been subjected to the above processing and developed to the left and right are visible with a brilliant and artistic beauty with a slanted regular mesh pattern, and the cuts 21 and 21a are apparently thick because the knives are folded down. It looks thick and wide, so it looks big. And since hard fibers such as streaks are cut off, it has a soft texture like high-grade meat, and when placed on a wire mesh or iron plate and baked, it does not shrink due to heat and retains its beauty Keep and bake. In addition, various functions and effects can be obtained, such as good thermal power to the inside, baking in a short time, and excellent penetration of seasonings such as sauce and spices.
[0016]
That is, when the knife 1 is subjected to a large number of parallel inclined cuts crossing each other on the front and back sides of the meat piece 20 in the manner described above and pulled to the left and right, a beautiful inclined regular mesh pattern that can be said to be brilliant and artistic appears. . The subsequent baking process and the like are completed in a short time, and the processed meat having the above-mentioned cuts 21 and 21a formed by the knife 1 is not only elegant and beautiful but also has a flavor that is fully penetrated by seasonings. It has an element that looks bigger, which can invite customer satisfaction.
[0017]
The method for processing a cut according to the present invention can be applied to various plate-shaped foods such as beef and pork and other various meats, chicken, squid, and fiber-rich root vegetables as well as bone-in ribs and loin. it can.
[0018]
The method for processing a cut of meat according to the present invention has a form in which a sharp cutting blade is formed at a lower end of the middle portion of the lower end of the blade body, as described above, which has a retreating portion which is slightly retreated to the ridge side. By using a knife, even an unskilled person can perform it very easily and reliably. However, the method for processing a slit according to the present invention is not limited to such a knife, but can be implemented by a skilled cook using a normal straight-edged knife.
[0019]
Alternatively, the use of a dedicated processing tool that is optimal for processing the cut of meat according to the present invention makes it easier to perform the processing of cut of meat according to the present invention. For example, a press frame-shaped notch processing instrument 30 as shown in FIGS. 7 to 10 is used. FIG. 7 shows, as an example, a cut processing instrument suitable for performing the cut processing method according to the present invention. FIG. 7A is a perspective view of the cut processing tool 30 as viewed obliquely from below, FIG. 8 is a front view of the cut processing tool 30, FIG. 9 is a partial side view thereof, and FIG. Is shown. The notch processing device 30 has a large number of blades 33, 33, 33,. (Equivalent to about 15 °) and tilted obliquely from vertical to about 30 ° (optimum is almost vertical to about 20 °) (usually about 3mm to about 12mm) It consists of the arrangement arranged in. Each blade 33 has a sharp edge 34 formed at the lower end, and the edge 34 has a predetermined height (approximately 2.5 mm is optimal from the lower surface 32 of the frame portion of the frame, but is appropriately in a range of approximately 1.5 mm to approximately 4 mm). (Set) to avoid and retreat upward, deflect left and right in front and back of the frame, and incline with respect to the vertical (equivalent to about 5 mm to about 6 mm, but about 3 mm to about 12 mm (Set at appropriate intervals in the range), and is fixed to a number of slits 35, 35, 35,... Formed in parallel. When the frame lower surface 32 is brought into contact with the upper surface of the cooking plate 16 such as a cutting board, the cut processing device 30 has a predetermined gap between the cutting edge 34 of each blade 33 and the upper surface 17 of the cooking plate 16. It is configured such that a gap is formed.
[0020]
A method of performing a cut processing using the cut processing tool 30 will be described. The meat piece 20 cut in the shape of a rectangular flat plate is placed horizontally on the upper surface 17 of the cooking plate 16, and the notch processing tool 30 is placed on the upper surface of the meat piece 20 with the edge of the frame 31 along the end of the meat piece 20. , And pushes the notch processing tool 30 obliquely downward along the direction of the blade 33 and the inclined surface until the frame lower surface 32 abuts on the upper surface of the cooking plate 16. As a result, a large number of parallel inclined cuts are left in the meat piece 20 with a non-cut portion having a constant thickness corresponding to the gap between the cutting edge 34 and the upper surface of the worktop 16 as described above. Enters. Next, the meat piece is reversed, and the cut processing instrument 30 is operated in the same manner as above to make a cut. As a result, an inclined cut is formed in the meat piece 20 in the direction intersecting with the front and back sides as described above, and the meat piece is in a state where it can be developed in a mesh shape as described above.
[0021]
【The invention's effect】
The cutting of the meat according to the first aspect of the present invention is performed by cutting a plurality of parallel cuts on the front surface and the back surface of the plate-shaped meat piece, each of which crosses the cuts on the opposite side surface and is inclined vertically or inclinedly. Is cut to a depth of more than half the thickness of the meat piece, leaving a non-cut portion, and the cuts on the front and back overlap each other inside the meat piece, so pulling the meat piece to the left and right will open the cut (turn the knife down If you make a cut, slip along the slope to open.) Then, the part where the cuts on the front and back inside the thickness direction of the meat piece cross each other is pulled in the opposite direction at the non-cut part on the front and back and twisted down, falling down from the opening gap on the opposite side in the direction crossing it. The slope of the cut of meat is peeped. As a result, there is an operational effect that the meat pieces are developed in a mesh form and a brilliant mesh structure is formed. When the knife is knocked down and cut into a slope, the meat looks thick and appears in a dense tissue. In the method of processing these networks, generally, short cuts penetrating from front to back are formed intermittently, and the cuts are alternately formed at predetermined intervals by sequentially shifting the phase of the cut portions by a half pitch, and are pulled right and left. It is completely different from a network structure that develops into a mesh. That is, in the method for processing a cut of the present invention, a special network structure completely different from a normally expected form is formed, the network structure is brilliantly reflected, and when grilled on a wire mesh or iron plate, it enters the meat. The heat power is improved and it is baked in a short time, and the penetration of seasonings such as sauce is promoted, and it is more delicious and has a soft texture like the finest meat. This has the effect of enhancing appetite and feeling satisfying both in appearance and texture. In addition, the food subjected to the cut processing according to the present invention is simply opened in the left-right direction and unfolded, for example, opened so that the front and rear side lines are formed in an arc shape and unfolded in a fan shape, or unfolded in a undulating shape. It is also possible to make it appear, and there is also an effect that it will be reflected more splendidly when developed in this way.
[0022]
The cutting of meat according to the invention according to the present invention is a processing method particularly suitable for meat with a lot of muscles, and as described in claim 2, it can be said that it is an optimum processing method for ribs or loin with bone. Bone ribs and loin are inferior in texture as they contain many streaks, but are not only improved by applying the cut processing of the present invention, but also because many streaks are contained in the vertical and horizontal directions Even if the gap between the cuts is thinner and the depth of the cut is deeper, the deepest non-cut part is thinner, and even if the inclination angle of the cut (the falling angle of the knife) is larger, the network structure is formed. The connecting part is not easily torn. The processing method in which the gap between the cuts is narrow, the cuts are deep, and the falling angle of the cuts is large has the characteristic that the mesh structure when developed in a mesh shape is dense and beautifully projected. In other words, this is the reason why the method for processing a cut according to the present invention is most suitable for ribbed ribs and loin.
[0023]
In the cutting of meat according to the invention of claim 3, the cutting is performed by using a cutting tool such as a dedicated knife having an optimum blade shape for performing the cutting of the present invention. There is an operational effect that it is easy to accurately and reliably implement the present invention even if the person is not a cook.
[Brief description of the drawings]
FIG. 1 is a front view of a knife, showing an example of a knife used for processing a slit according to the present invention.
FIG. 2 is a rear view of the knife of FIG. 1;
FIG. 3 is a perspective view of the knife of FIG. 1;
FIG. 4 is a view showing a use state of a knife when performing a method for processing a cut according to the present invention.
FIG. 5 is a diagram illustrating a method for processing a cut according to the present invention.
FIG. 6 is a reference view showing an unfolded state of a cut piece of meat according to the present invention.
FIG. 7 is a perspective view of an example of a cutting tool used for cutting according to the present invention, as viewed obliquely from below.
FIG. 8 is a front view of the cut processing tool of FIG. 7;
FIG. 9 is a partial side view of the cut processing tool of FIG. 7, and shows an enlarged view as seen from the arrow line AA of FIG. 8;
FIG. 10 is a partial bottom view of the notch processing tool of FIG. 7, and shows an enlarged view as viewed from the arrow line BB of FIG. 8;
[Explanation of symbols]
1 Knife 2 Blade 3 Building 4 Base 5 Tip 6 Blade lower (bottom)
7 Cutting edge 8 Cutting edge line 9 Base end 10 Intermediate area (retracted part, hollow part)
11 near the tip 12 gap 13 handle mounting part 14 handle 15 retaining member 16 cutting board (cooking board)
17 Flat surface on cutting board 20 Meat piece 21 Cut (cut on front side)
21a cut (cut on the back side)
23 Slope (front side)
23a Slope (back side)
24 Non-cut part (front side)
24a Non-cut part (back side)
25 Bone 30 Cutting device 31 Frame 32 Frame lower surface 33 Blade 34 Blade edge 35 Slit
