JP2006288334A - Method for producing fish slice processed product and tray to be used for the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fish slice processed product, capable of orderly aligning a plurality of fish slices in a tray, causing no peeling of skin during production or transportation, and highly maintaining commercial value, and to provide a tray to be used for the method. <P>SOLUTION: This method for producing the fish slice processed product comprises putting and sealing slices C together with seasoning liquid in the tray 1 followed by heat sterilizing. The method comprises using the tray 1 which unitedly forms partitions 9 for aligning a plurality of the slices C on the bottom, and aligning a plurality of the slices C in the tray 1 followed by processing. The tray 1 has the partitions 9 on the bottom. The cross section of a recessed part 10 between the partitions 9 is formed with one inclined plane 11 of a relatively sharp curved surface and the other inclined plane 12 of a relatively soft curved surface so as to make the stability of the slice C excellent in compliance with the shape of the slice C of a thick back side C<SB>1</SB>and a thin belly side C<SB>2</SB>. The back side C<SB>1</SB>of the slice C is held in the recessed part 10 and the belly side C<SB>2</SB>is laid on the partition 9, and a plurality of the recessed parts 10 of the shape are set facing the same direction. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a processed fish fillet and a tray used therefor.

  Traditionally, as a processed fish fillet, several fish fillets are put in a single-use tray made of resin material such as polypropylene, filled with seasoning liquid, put in a pouch together with the tray, sealed, heat sterilized, and pouch Cooked processed foods to ship are known.

  The fish fillet is, for example, a sword fish fillet. In this case, the head and tail of the sword sword fish are excised, the middle body is cut in half in length (divided into two fillets), the internal organs are removed, and salted. Put it in the tray after washing and washing.

  However, in the conventional method for manufacturing processed fish fillets, the flat bottom-shaped shape of the bottom is used as the tray. Therefore, when the tray is tilted, the fillets move within the tray, and the fillets overlap each other. To make contact. Therefore, when the heat sterilization process is performed in a state where the fillets are in contact with each other in this manner, the peels of the fillets may stick to each other due to heating, and peeling of the skin may occur due to subsequent movement. In addition, when the tray is tilted during other manufacturing processes such as a pouch sealing process or during product transportation after manufacturing, the fillet may move within the tray, and the fillet may rub against each other to cause peeling of the skin. In this way, the peeled flesh has a poor appetite and thus has a low commercial value. This phenomenon is particularly noticeable when a fresh and fat-rich raw material is used (see the reference photos in FIG. 11 (the state immediately after opening the tray) and FIG. 12 (the state in which food is taken out from the tray)).

  As conventional techniques related to the present invention, trays and the like described in Patent Documents 1 to 7 below are known. However, these conventional techniques differ from the present invention in the shape and structure of the tray. ing.

JP 2003-95364 A JP 2001-301711 A Registered Utility Model No. 3060962 Registered Utility Model No. 3051884 Registered Utility Model No. 3042404 Japanese Utility Model Publication No. 6-1218 Japanese Utility Model Publication No. 3-97184

  In view of the above points, the present invention can perform a process such as heat sterilization in a state where a plurality of fish fillets are arranged in an orderly manner in the tray, so that the fillets move and stick to each other in the tray. No peeling of the skin occurs, and the cuts do not come into contact with each other and rub against each other. Further, the peeling of the skin during product transportation is prevented and the product value is maintained high. An object of the present invention is to provide a method for producing a processed fish fillet that can be processed, and to provide a tray as a food container used therefor.

  In order to achieve the above object, a manufacturing method according to claim 1 of the present invention is a method in which a fish fillet such as sword fish is put in a tray together with a seasoning liquid, and then heat sterilized, and the tray includes a plurality of fillets. Using a tray integrally formed on the bottom of the partition for aligning and arranging a plurality of fillets on the tray, and processing in a state in which the cuts do not come into contact with each other and peeling of the skin does not occur It is what.

  Further, the tray according to claim 2 of the present invention is a tray used for the processing according to claim 1 described above, and has a partition on the bottom surface, and the concave cross section between the partitions has a shape in which the back side of the fillet is thick and the stomach side is thin. The slope is formed with a relatively steep curved surface, and the other slope is formed with a relatively gentle curved surface so that the fillet sits well. The concave portion having the above-described shape is provided in a plurality of directions.

  In the manufacturing method according to claim 1 of the present invention having the above-described configuration, a tray in which a partition for aligning and arranging a plurality of fillets is integrally formed on the bottom surface is used as a tray, and the plurality of fillets are arranged and arranged on this tray. Therefore, even if the tray is tilted, the fillet is held by the partitions and is stored in the recesses between the partitions so that it does not move. As described in claim 2, since the tray has been devised particularly for fish fillets, it is stored in a well-sitting state in the recesses between the partitions.

  The present invention has the following effects.

  That is, according to the manufacturing method according to claim 1 of the present invention, a tray in which a partition for aligning and arranging a plurality of fillets is integrally formed on the bottom surface is used as a tray, and processing is performed by arranging and arranging the plurality of fillets on this tray. Therefore, even if the tray is tilted, the fillet is held by the partitions and is not stored in the recesses between the partitions and moved in the tray. Therefore, it is possible to prevent the peeling of the skin due to adhesion by heat sterilization while the cuts are in contact with each other, and the cuts are in contact and rubbed during other manufacturing processes and during product transportation after manufacture. Accordingly, it is possible to prevent the peeling of the skin from occurring, so that the commercial value of the processed fish fillet can be maintained high (FIG. 9 (the state immediately after the tray is opened) and FIG. 10 (the food from the tray is removed). (See the reference photo in the unloaded state).

  Further, according to the tray of claim 2 of the present invention, the tray has a partition on the bottom surface, and the recess cross section between the partitions is shaped so that the back side of the fillet is thick and the abdomen side is thin so that the fillet sits well. One of the slopes is formed with a relatively steep curved surface, the other slope is formed with a relatively gentle curved surface, and the fillet is shaped such that the dorsal side fits in the recess and the abdomen side rests on the partition. Since the recesses are provided in a plurality of directions, each of the fillets is stored in a well-sitting state in the recesses between the partitions, and the plurality are arranged without contacting each other. If a plurality of fillets are neatly arranged in the tray and the skin of each fillet is not peeled off, it will look good as a food, invite appetite, and maintain a high commercial value. Therefore, despite the fact that the fillet itself is cooked in the same manner as before, it is possible to provide processed food with high added value (FIG. 9 (state immediately after opening the tray) and FIG. 10 (removing food from the tray). Refer to the reference photo).

  Next, embodiments of the present invention will be described with reference to the drawings.

  1 to 3 show a tray 1 used for carrying out a method for manufacturing a processed fish fillet according to an embodiment of the present invention. 4 and 5 schematically show a state in which the fish fillet C is accommodated in the tray 1. The tray 1 is configured as follows.

  That is, first, the tray 1 is a single-use tray made of a resin material of a single layer or a multilayer structure such as polypropylene (PP), and is formed integrally by a molding means such as vacuum forming, and is a flat rectangular shape. A side surface portion 3 is provided on the four circumferences of the bottom surface portion 2, and the entire upper surface is an opening 4.

  The side surface portion 3 is provided with a step portion 5 in the vicinity of its upper edge so as to increase the strength of the portion over the entire circumference, and the portion above the step portion 5 is folded in a shape bent to the outer peripheral side. The bent portion 6 is provided with a flange portion 7 for joining a film sheet (not shown) that acts as a lid in a later step. The outer peripheral edge of the flange portion 7 is formed as an outer end bent portion 8 that is bent downward to further increase the strength of the flange portion 7 and further bent outward.

  The bottom surface portion 2 is not a flat bottom shape but a solid shape, and is configured as follows.

  That is, a plurality of linear partitions 9 are provided in parallel with the left and right short side portions 3 in the figure, and there is no fillet between each of the left and right side portions 3 and the partitions 9 and between the partitions 9. The accommodating recess 10 for accommodating each one is provided as a linear groove. In the figure, since five partitions 9 are provided, the receiving recesses 10 are provided at six locations and are configured to receive six pieces of cuts, but the number of these formed and the number of holdings are particularly limited. In addition, it may be one that accommodates up to five slices or more than seven slices.

Among the plurality of receiving recesses 10, the four receiving recesses (hereinafter also referred to as central recesses) 10 located in the middle between the partitions 9 each have a cross-sectional shape in a direction perpendicular to the longitudinal direction of the groove. is formed in a substantially arc shape, has a pair of inclined surfaces 11, 12 on the left and right sides of the bottom, as more particularly shown in FIG. 5, the dorsal C ₁ fish fillets C is relatively thick that as a good sitting fillets C fit to have shape features that ventral C ₂ is referred to as relatively thin, one of the slopes 11 on the figure right side formed by a relatively steep slope of the curved surface (curved) together with the other of the inclined surface 12 on the figure left side is formed by a relatively gentle slope of the curved surface (curved), thereby the cross-sectional shape of the accommodation recess 10 is asymmetrical, fillet C has its dorsal C ₁ It fits in the accommodation recess 10 and its ventral side C ₂ Is placed on the partition 9 and is provided with a plurality of accommodating recesses 10 having such a cross-sectional shape in the same direction. Therefore, the fillet C accommodated in the accommodating recess 10 has a slight elevation angle θ ₁ with respect to the tray 1 when the symmetry center line 0 from the dorsal side C ₁ to the ventral side C ₂ is in the accommodating direction. Eggplant.

Of the plurality of receiving recesses 10, the receiving recess 10 (hereinafter also referred to as the abdominal recess) located between the side surface 3 on the left side in the figure and the adjacent partition 9 has a groove width w ₂ at the center. It is set larger than the groove width w ₁ of the recess 10 (w ₁ <w ₂ ), and the cross-sectional shape of one slope 11 on the right side in the figure is the same as that of the central recess 10, but the other side on the left side in the figure The inclination angle of the inclined surface 12 is set to be gentler than that of the central recess 10, and the curvature of the arc cross section is also set to be slightly larger. Thus, fillet C to be accommodated in the accommodation recess 10, for the orientation to be its stowed, symmetry center line 0 of the period from the dorsal C ₁ ventral C ₂ is substantially horizontal orientation. The groove width of w ₂ is set to be approximately equal to the width from the back side C ₁ to the ventral side C ₂ of the fillet C. If the groove width w ₂ is wider than that, the fillet C moves and the skin peels off. If it is narrow, it may jump out of the height of the container.

Of the plurality of receiving recesses 10, the receiving recess 10 (hereinafter also referred to as a back-side recess) 10 positioned between the side surface 3 on the right side in the figure and the adjacent partition 9 has a groove width w ₃ at the center. Although it is set to be substantially the same as the groove width w ₁ of the recess 10 (w ₁ <w ₂ ), it has only the other slope 12 on the left side as its unique component, and this slope 12 is linear in cross section. The concave portion 10 is formed by the side surface portion 3. The cross-sectional shape of the other slope 12 is substantially the same as that of the central recess 10. Thus, fillet C to be accommodated in the accommodation recess 10, for the orientation to be its stowed, symmetry center line 0 of the period from the dorsal C ₁ ventral C ₂ is a fillet C housed in the central recess 10 The elevation angle θ ₂ is substantially the same (θ ₁ ≈θ ₂ ).

  Further, each of the partitions 9 positioned between the plurality of receiving recesses 10 is rounded in the cross section of the ridge line portion so as not to damage the fillet C placed thereon.

  In addition, the length L of each accommodating recess 10 is set to be approximately equal to the cut length of the fillet C. If the length L is longer than that, the fillet C moves and causes peeling of the skin. This is not preferable because the fillet C cannot be stored in the storage recess 10. However, if several fillets C cut shorter than the length L of the accommodating recess 10 are arranged and filled so as to be equal to the length L of the accommodating recess 10, the effect can be expected in the same manner.

  Further, the three-dimensional shape of the bottom surface portion 2 appears in the appearance of the bottom surface portion 2 and also in the appearance of the side surface portion 3 because the entire tray 1 is integrally formed of a single sheet.

When a plurality of fillets C are accommodated in the tray 1 having the above-described configuration, as shown in FIGS. 4 and 5, the entire fillet C accommodated in the ventral recess 10 is accommodated in the ventral recess 10, and the central recess 10. and each fillet C is accommodated in the dorsal recess 10, the dorsal C ₁ is accommodated in the central recess 10 or dorsal recess 10, aligned by aligning the direction in a state in which ventral C ₂ is placed on the partition 9 Is done.

Further, since the fillets C arranged next to each other are set to have a height difference in the accommodation state between the back portion of the fillet C on one side (left side in the drawing) and the abdomen of the fillet C on the other side (right side in the drawing). Are not in contact with each other. However, as described above, the fillet C accommodated in the abdominal recess 10 does not have an elevation angle with respect to the tray 1, and the fillet C accommodated in the central recess 10 and the back recess 10 has elevation angles θ ₁ , θ with respect to the tray 1, respectively. ₂ is set, at first glance, the plurality of fillets C appear to be arranged in a so-called shogi-down shape without support by the partition 9 from the back side, and thus the aligned arrangement according to the present invention stands out. It is supposed to be.

In the above embodiment, the housing recesses 10 are arranged in a row, but they may be arranged in a plurality of rows. FIG. 6 shows an example of the housing recesses 10 in two rows. It shows what is arranged. When the storage recesses 10 are arranged in a plurality of rows as described above, a partition 13 for partitioning the inside of the tray 1 for each row is provided. In the drawing, the upper surface of the partition 13 is also provided. The upper surface is set on the same plane as the flange portion 7 so that the film sheet can be joined.
The

  Next, an embodiment of a method for producing a processed fish fillet using the tray 1 will be described. Specifically, the fish fillet C is obtained by cutting the edible portion of the sword fish into halves. Note that the effects of the present invention can be sufficiently expected even when the ¼ cuts are arranged in a straight line.

That is, as shown in the flowchart of FIG. 7, first, a sword fish is prepared (S101), its head and tail are excised (S102), and the middle body is cut into two in the longitudinal direction (two cuts). The length of the fillet C: about 100 mm) (S103) (S103), the internal organ removal process, etc. (S104), the finished cutlet fish fillet C is put into the tray 1 prepared separately (S105). At this time, fillets C Add to central recess 10 and the back side recess 10, the dorsal C ₁ is accommodated in the accommodation recess 10, ventral C ₂ is aligned by aligning orientation to rest on the partition 9.

  In parallel with the above process, a seasoning liquid (injection liquid) is prepared.

  The tray 1 on which the fillets C are arranged is filled with the seasoning liquid (S106), and the safety is applied through a metal detector (S107), and then the film sheet is thermally welded (heat sealed) to the flange portion 7 of the tray 1. (S108). Next, after checking the weight (S109), sterilization under pressure and pressure is performed under predetermined conditions (S110), packaged (S111), and stored until shipment (S112).

  In the above manufacturing method, processing is performed in a state in which a plurality of fillets C are aligned and arranged using the tray 1 having the above-described configuration. 10 and will not move freely in the tray 1. Therefore, it is possible to prevent the cuts C from coming into contact with each other and rubbing and peeling off the skin as in the conventional case, and thus the commercial value of the processed fish fillet can be kept high.

  In addition, when the seasoning liquid is filled in the tray 1, the seasoning liquid gathers at the bottom position of each housing recess 10 to form a certain water level. Therefore, since each fillet C accommodated in the accommodation recessed part 10 is well immersed in the seasoning liquid, each fillet C can be seasoned firmly.

  Next, another embodiment of the method for producing a processed fish fillet using the tray 1 will be described. Specifically, the fish fillet C is obtained by cutting the edible portion of the sword fish into halves. Note that the effects of the present invention can be sufficiently expected even when the ¼ cuts are arranged in a straight line.

That is, as shown in the flowchart of FIG. 8, a sword fish is prepared (S301), its head and tail are excised (S302), and the middle body is cut into two in the longitudinal direction (divided into two fillets). / Length of fillet C: about 100 mm) (S303), and through steps such as removal of internal organs (S304), the completed cutlet fish fillet C is placed in the tray 1 separately prepared (S305). At this time, fillets C Add to central recess 10 and the back side recess 10, the dorsal C ₁ is accommodated in the accommodation recess 10, ventral C ₂ is aligned by aligning orientation to rest on the partition 9.

  In parallel with the above process, a seasoning liquid (injection liquid) is prepared.

  The tray 1 on which the fillets C are arranged is filled with the above-mentioned seasoning liquid (S306), and the safety is applied to a metal detector (S307), and the tray 1 is put in the pouch (S308), and the opening of the pouch is sealed ( Vacuum seal) (S309). Next, after checking the weight (S310), pressure heat sterilization is performed under a predetermined condition (S311), packaged (S312), and stored until shipment (S313).

  In the above manufacturing method, processing is performed in a state in which a plurality of fillets C are aligned and arranged using the tray 1 having the above-described configuration. 10 and will not move freely in the tray 1. Therefore, it is possible to prevent the cuts C from coming into contact with each other and rubbing and peeling off the skin as in the conventional case, and thus the commercial value of the processed fish fillet can be kept high.

  In addition, when the seasoning liquid is filled in the tray 1, the seasoning liquid gathers at the bottom position of each housing recess 10 to form a certain water level. Therefore, since each fillet C accommodated in the accommodation recessed part 10 is well immersed in the seasoning liquid, each fillet C can be seasoned firmly.

The top view of the tray which concerns on the Example of this invention A sectional view of the tray, taken along line AA in FIG. Perspective view of the tray The top view which shows the state which accommodated the fillet of the tray FIG. 5 is a cross-sectional view showing a state in which the tray fillet is accommodated, and is a cross-sectional view taken along line BB in FIG. 4. The perspective view of the tray which concerns on the other Example of this invention. The flowchart of the manufacturing method based on the Example of this invention Flowchart of a manufacturing method according to another embodiment of the present invention. Reference photograph according to the present invention (state immediately after opening the tray) Reference photograph according to the present invention (a state where food is taken out from the tray) Reference photo of the conventional example (right after opening the tray) Reference photo of a conventional example (with food taken out of a tray)

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Tray 2 Bottom face part 3 Side face part 4 Opening part 5 Step part 6 Bending part 7 Flange part 8 Outer end bending part 9 Partition 10 Storage recessed part 11 One slope 12 The other slope 13 Middle partition C Fillet C ₁ Back side C ₂ ventral

Claims (2)

  A fish fillet (C) such as sword fish is placed in a tray (1) together with a seasoning liquid, sealed, and then heat sterilized, wherein the tray (1) is a partition ( 9) Using a tray (1) integrally formed on the bottom surface, a plurality of fillets (C) are aligned on the tray (1), and the cuts (C) are in contact with each other so that peeling of the skin does not occur. A method for producing a processed fish fillet, characterized by performing processing in a state. A tray (1) for use in the processing of claim 1, comprising a partition (9) on the bottom, the recess (10) cross-section between said partition (9), dorsal fillet (C) _(C 1) One slope (11) is a relatively steep curved surface and the other slope (12) is relatively gentle so that the fillet (C) sits well in accordance with the shape of the thick and ventral side (C ₂ ) The fillet (C) has a dorsal side (C ₁ ) in the recess (10) and the ventral side (C ₂ ) rests on the partition (9). A tray characterized in that it is provided in line.