JP2008289412A - Method for opening oyster shell - Google Patents
Method for opening oyster shell Download PDFInfo
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- JP2008289412A JP2008289412A JP2007137590A JP2007137590A JP2008289412A JP 2008289412 A JP2008289412 A JP 2008289412A JP 2007137590 A JP2007137590 A JP 2007137590A JP 2007137590 A JP2007137590 A JP 2007137590A JP 2008289412 A JP2008289412 A JP 2008289412A
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- heat source
- oysters
- oyster
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Abstract
Description
この発明は、牡蠣の開殻方法に関するものである。 The present invention relates to a method for opening an oyster shell.
従来、牡蠣等の二枚貝は、貝柱によって、殻を閉じたり開いたりしており、調理にあたっては、牡蠣打ちと称する作業員が、二枚の牡蠣殻の隙間をこじ開け、その隙間から貝柱を切断して開殻してから内部の身を傷をつけないように取り出している。 Conventionally, bivalves such as oysters have been closed or opened by scallops, and when cooking, an operator called oyster punches pry the gap between the two oyster shells and cut the scallop from the gap. After opening the shell, it is taken out without damaging the inside.
しかし、牡蠣の調理の盛りつけには、牡蠣の殻つきのものがあったり、しかも、牡蠣殻を付けた状態のものや、あるいは、片側の殻だけを取り外したものもあり、そのため、種々の研究が進められている。 However, some oysters are cooked with oyster shells, some with oyster shells attached, or some with oyster shells removed, so various studies have been conducted. It is being advanced.
そのため、閉殻状態にある牡蠣を、素人が開殻作業をすることは困難であり、牡蠣殻の一部が身に混入したり、さらには、牡蠣殻で手を切ったりすることもあり、開殻作業は、結構、大変煩雑な作業であった。 For this reason, it is difficult for an amateur to open a closed oyster, and a part of the oyster shell may be mixed into the oyster shell. The shell work was quite complicated.
そこで、この発明は、牡蠣の開殻が連続的、かつ、自動的に行うことのできる牡蠣の開殻方法を開発・提供することにある。 Accordingly, the present invention is to develop and provide an oyster shell-opening method that can continuously and automatically perform oyster shell-opening.
この発明は、牡蠣をチェーンコンベア上に複数列に順次並べて、移動の最中に、ピンポイントで牡蠣の貝柱の部分に、熱源を焼成して開殻するものである。 According to the present invention, oysters are sequentially arranged in a plurality of rows on a chain conveyor, and during the movement, a heat source is baked and opened at a pin point portion of the oysters at a pinpoint.
この発明によると、チェーンコンベア（Ｂ）上に、複数列にわたって、順次、牡蠣（Ｘ）を列設し、下方から、あるいは、上方・下方の両方から、牡蠣（Ｘ）の貝柱（Ｙ）の位置する箇所に向けて、焼成することにより、自然に、牡蠣（Ｘ）の貝柱（Ｙ）が熱により組織が破壊されて、殻が開き、極めて簡単に自動的に開殻できる等の極めて有益なる効果を有する。 According to the present invention, the oysters (X) are sequentially arranged in a plurality of rows on the chain conveyor (B), and the oyster (X) scallops (Y) are arranged from below or from both above and below. By firing towards the location, the structure of the oyster (X) shell pillar (Y) is destroyed by heat and the shell opens, making it extremely easy to open the shell very easily. It has the effect.
さらに、チェーンコンベア（Ｂ）の稼働速度と熱源装置の温度とを組み合わせることにより、任意の温度と焼成時間とを調整することができ、また、牡蠣（Ｘ）は、機械装置によって開殻するため、省力的であり、また、牡蠣は、それぞれが均一時間で開殻するものであり、熱により牡蠣の味に変動がなく、均一である等極めて有益なる効果を奏する。 Furthermore, by combining the operating speed of the chain conveyor (B) and the temperature of the heat source device, any temperature and firing time can be adjusted, and the oyster (X) is opened by the mechanical device. The oysters are shell-opening in a uniform time, and have a very beneficial effect such that the oyster taste does not change due to heat and is uniform.
この発明は、牡蠣（Ｘ）の貝柱（Ｙ）を、バーナー等の熱源装置（Ｅ）で焼成することを特徴とする牡蠣の開殻方法であり、また、基台（Ａ）に複数列のチェーンコンベア（Ｂ）を設け、これらチェーンコンベア（Ｂ）（Ｂ）間に、牡蠣（Ｘ）を、順次、進行方向に跨座して設け、これら牡蠣（Ｘ）の貝柱（Ｙ）を、チェーンコンベア（Ｂ）の隙間部（Ｃ）の下方より、熱源装置の熱源（Ｅ）の熱源により焼成することを特徴とする牡蠣の開殻方法であり、さらにまた、基台（Ａ）に複数列のチェーンコンベア（Ｂ）を設け、これらチェーンコンベア（Ｂ）（Ｂ）間に、牡蠣（Ｘ）を、順次、進行方向に跨座して設け、これら牡蠣（Ｘ）の貝柱（Ｙ）を、チェーンコンベア（Ｂ）の上方に設けた熱源装置（Ｅ）およびチェーンコンベア（Ｂ）の隙間部（Ｃ）の下方より、熱源装置（Ｅ）の熱源により焼成することを特徴とする牡蠣の開殻方法である。 The present invention is an oyster shell-opening method characterized by firing the oyster (X) scallops (Y) with a heat source device (E) such as a burner, and the base (A) has a plurality of rows. A chain conveyor (B) is provided. Between these chain conveyors (B) and (B), oysters (X) are provided so as to straddle in the traveling direction, and the scallops (Y) of these oysters (X) are connected to the chain. A oyster shell-opening method characterized by firing from the lower part of the gap (C) of the conveyor (B) by the heat source of the heat source (E) of the heat source device, and further, a plurality of rows on the base (A) The chain conveyor (B) is provided, and the oysters (X) are sequentially provided between the chain conveyors (B) and (B) so as to straddle the traveling direction, and the scallops (Y) of these oysters (X) are provided, Heat source device (E) and chain conveyor (B) provided above the chain conveyor (B) From below the gap portion (C), an oyster open-shell method and firing by the heat source of the heat source device (E).
そこで、この発明の一実施例を図面に従って詳述すると、牡蠣（Ｘ）の貝柱（Ｙ）を、バーナー等の熱源装置（Ｅ）で焼成することを特徴とする牡蠣の開殻方法である。 An embodiment of the present invention will now be described in detail with reference to the drawings. The oyster shell opening method is characterized in that the oyster shell (Y) is fired with a heat source device (E) such as a burner.
さらに、この発明の他の実施例を詳述すると、基台（Ａ）にチェーンコンベア（Ｂ）を５列設け、各コンベア（Ｂ）（Ｂ）間には、それぞれ隙間部（Ｃ）を設けており、該チェーンコンベア（Ａ）は、モータ等の駆動源（Ｄ）により、稼働するよう構成されている。 Further, another embodiment of the present invention will be described in detail. Five rows of chain conveyors (B) are provided on the base (A), and gaps (C) are provided between the conveyors (B) and (B). The chain conveyor (A) is configured to be operated by a drive source (D) such as a motor.
そして、前記隙間部（Ｃ）の下方には、それぞれ各隙間に向かって焼成される熱源の、熱源装置（Ｄ）を設けている。そして、熱源の種類は、ガス、スチーム、電気等であり、かつ、熱源の温度は、４０°Ｃ〜１４００°Ｃの範囲が望ましい。 And the heat-source apparatus (D) of the heat source baked toward each clearance gap is provided below the said clearance gap part (C), respectively. The type of heat source is gas, steam, electricity, etc., and the temperature of the heat source is preferably in the range of 40 ° C to 1400 ° C.
また、牡蠣（Ｘ）の貝柱（Ｙ）への焼成時間は、熱源の種類にもよるが、３秒〜１分３０秒程度であり、チェーンコンベア（Ｂ）の稼働速度を調整することにより、例えば、温度を上げて短時間に焼成すれば、貝柱（Ｙ）は殻より剥がれ、身には熱が加わり難く、生と同様になるものであり、温度と時間との微妙な調整も可能となるものである。 Moreover, although the baking time to the scallop (Y) of an oyster (X) is based on the kind of heat source, it is about 3 seconds-1 minute 30 seconds, By adjusting the operating speed of a chain conveyor (B), For example, if the temperature is raised and fired in a short time, the scallop (Y) will peel off from the shell, heat will not easily be applied to the body, and it will be the same as raw, and it will be possible to finely adjust the temperature and time. It will be.
そして、牡蠣（Ｘ）は、チェーンコンベア（Ｂ）（Ｂ）間に、跨座させるものであるが、牡蠣の貝柱（Ｙ）の部分位置が来るように、順次並べて行くものである。 The oysters (X) are to be straddled between the chain conveyors (B) and (B), but are sequentially arranged so that the partial positions of the oyster shells (Y) come.
さらに、牡蠣（Ｘ）の貝柱（Ｙ）を焼成する際には、チェーンコンベア（Ｂ）（Ｂ）間に、跨座した牡蠣（Ｘ）の貝柱（Ｙ）が、順次、移動することにより、下の熱源装置（Ｅ）、あるいは、上及び下に位置する熱源装置（Ｅ）の熱源の位置に来た時に、焼成するようにしてもよい。 Furthermore, when firing the oyster (X) scallop (Y), the straddled oyster (X) scallop (Y) is sequentially moved between the chain conveyors (B) and (B). You may make it bake when it comes to the position of the heat source of the lower heat source apparatus (E) or the heat source apparatus (E) located above and below.
この発明に係る、牡蠣の開殻方法の施工技術を開発し、この施工技術を実践することにより、この牡蠣の開殻方法を加工・販売することにより、産業上の利用可能性を有する。 By developing the construction technique of the oyster shell-opening method according to the present invention, and practicing this construction technique, the oyster shell-opening method is processed and sold, thereby having industrial applicability.
Ａ 基台
Ｂ チェーンコンベア
Ｃ 隙間部
Ｄ 駆動源
Ｅ 熱源装置
A base B chain conveyor C gap D drive source E heat source device
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007137590A JP2008289412A (en) | 2007-05-24 | 2007-05-24 | Method for opening oyster shell |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007137590A JP2008289412A (en) | 2007-05-24 | 2007-05-24 | Method for opening oyster shell |
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| Publication Number | Publication Date |
|---|---|
| JP2008289412A true JP2008289412A (en) | 2008-12-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2007137590A Pending JP2008289412A (en) | 2007-05-24 | 2007-05-24 | Method for opening oyster shell |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106106697A (en) * | 2016-08-29 | 2016-11-16 | 广西海世通食品股份有限公司 | A kind of scallop opens shell control system automatically |
| CN107646960A (en) * | 2017-11-14 | 2018-02-02 | 中国地质大学（北京） | A kind of processing line of oyster shed |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS503899A (en) * | 1973-05-18 | 1975-01-16 | ||
| JPH053751A (en) * | 1990-11-05 | 1993-01-14 | Daikei Shokuhin:Kk | Apparatus for removing shell of bivalve |
| JP2002223695A (en) * | 2001-02-05 | 2002-08-13 | Kure Mech Kogyo Kk | Method for opening oyster shell |
-
2007
- 2007-05-24 JP JP2007137590A patent/JP2008289412A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS503899A (en) * | 1973-05-18 | 1975-01-16 | ||
| JPH053751A (en) * | 1990-11-05 | 1993-01-14 | Daikei Shokuhin:Kk | Apparatus for removing shell of bivalve |
| JP2002223695A (en) * | 2001-02-05 | 2002-08-13 | Kure Mech Kogyo Kk | Method for opening oyster shell |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106106697A (en) * | 2016-08-29 | 2016-11-16 | 广西海世通食品股份有限公司 | A kind of scallop opens shell control system automatically |
| CN107646960A (en) * | 2017-11-14 | 2018-02-02 | 中国地质大学（北京） | A kind of processing line of oyster shed |
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