JP2009207428A - Method of producing cooking material for cutlet - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method of producing a cooking material for cutlet which is made by superposing many slices of meat on each other so as to disperse a fat part on the whole, and infiltrate meat juice emitted from a fat part into the whole lean part of the cutlet cooking material and enclose. <P>SOLUTION: This method for producing the cooking material for cutlet which is made by superposing on each other a plurality of slices of meat 12 in which a fat part 13 appears on part of a side rim part includes continuously slicing a meat mass 11 with a slicer 32, and dropping the sliced meat 12 on a conveyor belt 33 which moves at a first speed. The conveyor belt 33 moves at a second speed faster than the first speed, and goes back to the first speed and moves when the next slice of meat 12 is sliced and dropped. As a result of this, it is possible to make at prescribed intervals on the conveyor belt 33, many laminated meat groups 16 in which a prescribed slices of meat 12 shift to one direction and are superposed on each other. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for manufacturing a cutlet cooking material, and more specifically, for example, to a method for manufacturing a cutlet cooking material formed by stacking a plurality of sliced meats.

  Speaking of cutlets, tonkatsu is generally known. A traditional tonkatsu cuts a pork lump into a thickness of about 15-20 mm, puts the whole flour, immerses it in a melted egg, and then uniformly attaches cutlet clothing mainly made of bread crumbs. It is made by making tonkatsu cooking ingredients and frying them with oil at a predetermined temperature. However, such traditionally known tonkatsu cooking ingredients are difficult to eat for the elderly and children because of the thick meat, and the meat juice from the fat portion escapes when fried in oil. There was a problem that the original taste of Tonkatsu could not be tasted.

Therefore, the pork lump is sliced into about 0.2 to 2.0 mm, a plurality of sliced meats are stacked, formed into a shape similar to that of the conventional tonkatsu cooking material, and then the cutlet cooking material is attached to the cutlet. Has been proposed (see Patent Document 1). The invention disclosed in Patent Document 1 is intended to provide a new type of cutlet or tempura that can be caught in the cutlet or tempura without missing the deliciousness of the meat juice that the fat has. The sliced meat having a fat portion and a red portion was alternately turned so that the red portion was placed on the fat portion, and the sliced meat was piled up to the thickness of one cutlet.
JP 2002-0665214 A

  However, as shown in FIG. 1 and FIG. 2 of Patent Document 1, when the sliced meat pieces in which the fat portion exists in a part of the peripheral edge are alternately superposed and stacked, the lean portion is placed on the fat portion. Will overlap only at the peripheral edge, and the red part will overlap at the center. Therefore, in the cutlet of the invention disclosed in Patent Document 1, it is difficult to say that the meat juice is rich and the original deliciousness of the meat is sufficiently exhibited.

  An object of the present invention is to provide a method for producing a cutlet cooking material in which a fat portion is almost uniformly dispersed over the whole in order to solve such a conventional problem.

  The present invention is a method for manufacturing a cutlet cooking material formed by stacking a plurality of sliced meat pieces in which a fat portion appears on at least a part of a side edge, and the feature thereof is that the meat chunk is made to a predetermined thickness. A step of slicing to form sliced meat pieces, and a plurality of sliced meat pieces obtained by slicing the meat chunks, each sliced meat piece being arranged so that the side edges with the respective fat portions are arranged stepwise. A process of forming a laminated meat group by shifting in one direction and stacking a plurality of the sliced meat pieces in one direction, and another layering formed similarly Placing the meat group so that the shifting directions of the plurality of sliced meat pieces constituting each of the laminated meat groups are opposite to each other, and forming the unshaped laminated meat group; and Mold into a predetermined shape It is to be composed of a degree.

  As an example of an embodiment of the method for manufacturing a cutlet cooking material according to the present invention, the step of slicing the meat chunk to form the sliced meat piece is performed by continuously slicing the meat chunk to a predetermined thickness by a thin slice cutter. And dropping each sliced sliced piece from the slicing cutter onto a conveyor belt, wherein the conveyor belt continuously overlaps the sliced meat pieces falling on the conveyor belt with a predetermined deviation width. It is moving at 1 speed.

  As another example of the embodiment of the method for manufacturing the cutlet cooking material of the present invention, the conveyor belt moves alternately at the first speed and the second speed higher than the first speed, and the second speed is the meat lump. From which the two sliced meat pieces that are successively cut on the conveyor belt are spaced apart without overlapping on the conveyor belt.

  As another example of the embodiment of the method for manufacturing the cutlet cooking material of the present invention, the unmolded laminated meat group is put into a selcle, which is a mold, and is molded.

  As another example of the embodiment of the method for producing the cutlet cooking material of the present invention, when the unshaped laminated meat group is molded in the cellul, the vicinity of both ends in the arrangement direction of the fat portions in the laminated meat group Is folded to either the front surface of the unmolded laminated meat group or the back surface on the opposite side.

  As another example of the embodiment of the method for producing the cutlet cooking material of the present invention, when the unshaped laminated meat group is molded in the cellul, the peripheral edge of the unshaped laminated meat group is entirely covered. The vicinity of the part is folded back to either the front surface of the unmolded laminated meat group or the back surface on the opposite side.

  According to the manufacturing method of the cutlet cooking material of the present invention, a plurality of sliced meat pieces are stacked so that the side edges of the sliced meat pieces having a fat portion are arranged in a staircase pattern to form a laminated meat group, Since the two stacked meat groups are further overlapped with each other in different directions, the existence range of the fat part is the direction in which the side edges with the fat part of the sliced meat pieces are arranged stepwise (shifting direction of the sliced meat pieces) In this case, the distribution is very wide from both ends to the center. Therefore, in the cutlet cooking material manufactured by the manufacturing method of the present invention, the meat juice from the fat portion is contained throughout the cutlet cooking material by the red portion, and as a result, the texture similar to that of a high-quality loin cutlet is obtained. Can be obtained and tasted very delicious.

  In the method for manufacturing the cutlet cooking material of the present invention, the step of slicing the meat chunks to form the sliced meat pieces is performed by continuously slicing the meat chunks to a predetermined thickness by a thin cutting machine, and slicing each sliced slice piece. It is dropped from the thin cutting machine onto the conveyor belt. At that time, the conveyor belt is moving at a first speed at which the sliced meat pieces continuously falling on the conveyor belt are overlapped with a predetermined deviation width, so the meat chunk is continuously sliced to a predetermined thickness by a thin cutting machine. Then, by simply dropping it onto the belt conveyor, a laminated meat group in which sliced meat pieces are shifted and overlapped in one direction is formed on the conveyor belt. Thereby, since it is not necessary for the operator to shift the sliced meat pieces one by one, the cutlet cooking material can be manufactured with very high productivity.

  In the method for manufacturing the cutlet cooking material according to the present invention, the conveyor belt has a first speed, and the two sliced meat pieces continuously cut from the meat chunk on the conveyor belt are spaced apart from each other without overlapping on the conveyor belt. Since it is moved alternately at two speeds, a large number of laminated meat groups in which a predetermined number of sliced meat pieces are shifted in one direction and overlap each other are placed on the conveyor belt at intervals in the moving direction of the conveyor belt. As a result, the operator can form an unshaped laminated meat group simply by picking up two laminated meat groups riding on the conveyor belt at a predetermined interval and stacking them together. Productivity can be increased.

  In the method for producing cutlet cooking materials according to the present invention, the unmolded laminated meat group is molded by being placed in a mold, celcle, so that the shape is finished cleanly and all the cutlet cooking materials produced are unified into the same shape. be able to. Further, in the method for manufacturing the cutlet cooking material of the present invention, when the unshaped laminated meat group is put into a cellul and molded, the vicinity of both ends in the arrangement direction of the fat portion in the laminated meat group is the surface of the unshaped laminated meat group or the opposite side. Since it is folded back to one of the back surfaces on the side, a slight fat portion existing in the vicinity of these end portions can be dispersed throughout the cutlet cooking material. As a result, since the meat juice is further contained in the entire cutlet cooking material, the cutlet cooking material of the present invention can be further tasted.

    In the method for producing the cutlet cooking material according to the present invention, when the unshaped laminated meat group is put into a cellul and molded, the vicinity of the peripheral edge of the whole unshaped laminated meat group around the surface of the unshaped laminated meat group or Since it is folded and molded on either side of the opposite side, a slight fat portion present in the vicinity of the peripheral edge of the unshaped laminated meat group can also be moved to the center side of the cutlet cooking material. As a result, the meat juice is dispersed throughout the cutlet cooking material, so that the cutlet cooking material of the present invention can be further tasted.

  Hereinafter, the manufacturing method of the cutlet cooking material which concerns on this invention is demonstrated still in detail with reference to an accompanying drawing. FIG. 1 is a perspective view showing a cutlet cooking material 10 manufactured by the method for manufacturing a cutlet cooking material according to one embodiment of the present invention, and FIG. 2 is a cut view of the cutlet cooking material 10 of FIG. It is a cross-sectional schematic diagram which shows the cut surface typically. As shown in FIG. 3, the cutlet cooking material 10 basically has an end surface 11a of a predetermined length of meat block 11 having an end surface 11a having a substantially oval shape with a thickness of 0.2 mm to 2.0 mm. A plurality of sliced meat pieces 12 obtained by slicing are overlaid.

  One sliced meat piece 12 sliced from the meat chunk 11 is composed of a fat portion 13 and a red portion 14 as shown in FIG. In order to describe the position of the fat portion 13 in the sliced meat piece 12, the most part of the sliced meat piece 12 shown in FIG. If a long virtual axis 15a is drawn, the fat portion 13 is mainly present on one side edge 12a of the side edges 12a and 12b facing each other across the virtual axis 15a, and the other parts are It is a lean portion 14.

  The reason why the fat portion 13 appears in the side edge portion 12a of the sliced meat piece 12 as described above is that the meat block 11 from which the sliced meat piece 12 is cut out is apparently located on the above-described virtual axis 15a on the end face 11a as apparent from FIG. This is because the fat portion 13 is present on the surface portion on one side of the surrounding surface portions facing each other across the axis corresponding to. Therefore, in the sliced meat pieces 12 obtained by sequentially slicing the end surface 11a of the meat chunk 11, the fat portion 13 and the red portion 14 appear at the same position. The cutlet cooking material 10 made by the manufacturing method according to this embodiment is an unformed laminated meat chunk 17 obtained by further superposing two laminated meat groups 16 formed by superposing 7 to 12 sliced meat pieces 12. It is configured. Therefore, the cutlet cooking material 10 is formed by stacking 14 to 24 sliced meat pieces 12.

  When stacking a plurality of sliced meat pieces 12 to form each laminated meat group 16, side edges 12a of each sliced meat piece with the fat portion 13 are formed as shown in FIGS. 5 (a) and 5 (b). The sliced meat pieces 12 are stacked while being shifted in one direction so as to be arranged in a staircase pattern. The two laminated meat groups 16 formed in this way are referred to as a first laminated meat group 16a and a second laminated meat group 16b for convenience of explanation. By the way, “shifting the sliced meat piece 12 in one direction” means that the virtual axis line 15b that is orthogonal to the virtual axis line 15a described above and passes through substantially the center along the surface of the sliced meat piece 12 is located on the same axis line. It means to overlap. It is easily understood that the direction along the virtual axis 15b is the shifting direction of the slice meat pieces 12.

  FIG. 5A shows a first laminated meat group 16a. The first laminated meat group 16a is a direction along the axis 15b of the sliced meat pieces 12 from the right side to the left side as seen in FIG. 5A. The two layers are sequentially stacked while being shifted to each other. FIG. 5B shows a second laminated meat group 16b. The second laminated meat group 16b has the slice meat pieces 12 on the axis 15b from the left side to the right side as seen in FIG. 5B. They are formed one after the other while shifting in the direction along. As can be seen from FIGS. 5A and 5B, in the first laminated meat group 16a and the second laminated meat group 16b, the shifting direction of each sliced meat piece 12 is completely opposite. Therefore, at the time of manufacture, it is only necessary to form two same laminated meat groups 16 and to change the direction of one of them.

  5 (a) and 5 (b), in order to clearly show the arrangement state of the sliced meat pieces 12 that are stacked while being shifted in one direction, several sliced meat pieces 12 in the array are omitted. The laminated meat group 16 is shown. In this way, the plurality of sliced meat pieces 12 are overlapped while being shifted in one direction, thereby forming a laminated meat group 16 having an overall width dimension L in the shifting direction.

  The process of forming the laminated meat group 16 by slicing a large number of sliced meat pieces 12 from the meat block 11 and shifting them by a predetermined number is automatically performed by the cutlet cooking material manufacturing apparatus 30 shown in FIG. Done. That is, the manufacturing apparatus 30 includes a belt conveyor device 31 and a thin cutting machine (slicer) 32. The slicer 32 is installed on the feeding side end portion 31 a of the belt conveyor device 31 so as to straddle the conveyor belt 33. When the meat chunk 11 is continuously sliced by the slicer 32, the sliced meat pieces 12 are dropped onto the conveyor belt 31 immediately below the slicer 32. The sliced meat piece 12 sliced from the meat chunk 11 is very thin as described above. Therefore, it is difficult to slice the meat block 11 at room temperature with the slicer 32. Therefore, the meat chunk 11 is frozen and then thawed until the inside and surface thereof reach a predetermined temperature, and the meat chunk 11 in a partially thawed state is sliced by the slicer 32.

  The sliced meat pieces 12 continuously sliced from the meat chunk 11 by the slicer 32 fall on the moving conveyor belt 33. The conveyor belt 33 of the belt conveyor device 31 is moved by alternately changing a first speed and a second speed higher than this speed by a drive mechanism including a drive motor and a control device (not shown). The first speed of the conveyor belt 33 is a speed at which the sliced meat pieces 12 falling on the conveyor belt 33 continuously from the slicer 32 overlap with each other with a predetermined deviation width. The second speed is a speed at which the two sliced meat pieces 12 are spaced from each other without overlapping even if they are cut off on the conveyor belt 33.

  Specifically, when the slicer 32 continuously slices the sliced meat pieces 12 from the meat chunk 11 and drops them on the conveyor belt 33 at a constant speed, the slicer 32 moves on the conveyor belt 33 moving at the first speed. As shown in FIGS. 5A and 6, the sliced meat pieces 12 cut off from the meat block 11 overlap each other while shifting in the moving direction of the conveyor belt 33, in other words, the one direction described above. Therefore, if the moving speed of the conveyor belt 33 is made faster than the first speed, the sliced meat pieces 12 that fall continuously overlap with a large shift width, and conversely, the moving speed of the conveyor belt 33 is made slower than the first speed. In this case, the sliced meat pieces 12 falling continuously overlap with a small shift width.

  Accordingly, if the conveyor belt 33 is moved at the first speed for a predetermined time while the meat chunk 11 is continuously sliced by the slicer 32, the predetermined number of sliced meat pieces 12 are overlapped with a predetermined deviation width while the conveyor belt 33 is overlapped. 33 will get on. This means that the number of sliced meat pieces 12 that overlap the conveyor belt 33 with a predetermined deviation width is determined by the time during which the conveyor belt 33 is operated at the first speed. When a predetermined number of sliced meat pieces 12 are dropped on the conveyor belt 33 with a predetermined deviation width, that is, when the operation at the first speed has elapsed for a predetermined time, the conveyor belt 33 is then changed to the second speed. The

  As a result, the conveyor belt 33 moves at an increased speed, so that the next sliced meat piece 12 moves a distance more than the width of one sliced meat piece 12 until the next sliced meat piece 12 falls on the conveyor belt 33, and the next The sliced meat piece 12 falling to the top does not overlap with the sliced meat piece 12 dropped immediately before, and falls to a position on the conveyor belt 33 with a predetermined interval therebetween. When the next sliced meat piece 12 falls from the slicer 32, the conveyor belt 33 is again returned to the first speed and moved. As a result, as shown in FIG. 6, the laminated meat group 16 is arranged at a predetermined interval on the conveyor belt 31, and these are conveyed toward the feed direction end of the conveyor device 31. .

  When a plurality of laminated meat groups 16 to be carried on the conveyor belt 33 come to the forming operation part 34 provided along the belt conveyor device 31, the operator firstly selects one laminated meat group 16 ( (Corresponding to the first laminated meat group 16a) is taken from the conveyor belt 33 and placed on a thin sheet 35 placed on the work table 34a. Next, the operator picks up another laminated meat group 16 (corresponding to the second laminated meat group 16b) from the conveyor belt 33, and the shifting direction of the laminated meat group 16 already placed on the sheet 35 and the sliced meat pieces 12 is changed. Change to the opposite direction (see FIG. 7). That is, as shown in FIG. 7, the two laminated meat groups 16 are on one laminated meat group 16 in which the stepped surfaces of the side edge portions 12 a arranged in a staircase pattern of each sliced meat piece 12 face upward. Another stacked meat group 16 in which the stepped surfaces of the side edge portions 12a arranged in a staircase pattern of each sliced meat piece 12 are directed upward is directed to the opposite direction of the sliced meat pieces 12 and the end portions in the width direction are matched. In other words, the two stacked meat groups 16 are stacked so as to be substantially aligned in the vertical direction. Thereby, the unshaped laminated meat group 17 of the width dimension L in the shifting direction of each slice meat piece 12 is formed. Thereafter, as shown in FIG. 8, the operator moves the sheet 35 on which the unshaped laminated meat group 17 is placed on the hand-shaped selcle 36 and keeps the sheet 35 on the bottom. The unmolded laminated meat group 17 is pushed into the cellul 36.

  Since the cellul 36 is smaller than the unshaped laminated meat group 17, the periphery of the unshaped laminated meat group 17 protrudes from the cellul 36. In particular, in the shifting direction of the sliced meat pieces 12, both side edge portions outside the position indicated by the line 18 protrude from the cellcle 36. The protrusions near both side edges are overlapped on the surface of the unformed laminated meat group 17 as shown by an arrow 19 in FIG. When the unshaped laminated meat group 17 is completely contained in the cellul 36 in this way, the operator pushes the unshaped laminated meat group 17 in the cellul 36 with his / her hand to such an extent that the step of the sliced meat pieces 12 is eliminated. Molded into 36 shapes. As a result, the unshaped laminated meat group 17 wrapped in the sheet 35 becomes the cutlet cooking material 10 in the cellul 36, and then the cutlet cooking material 10 wrapped in the sheet 35 is taken out from the cellul 36, and then from the sheet 35. Take out. In the cutlet cooking material 10 formed in this way, the width dimension S (distance between the turn-back positions 18) after folding the both ends in the width direction of the unshaped laminated meat group 17 on the surface is shown in FIG. This corresponds to the width in the minor axis direction of the cutlet cooking material 10 formed into an oval shape.

  7 shows a state immediately before the two laminated meat groups 16 (the first laminated meat group 16a and the second laminated meat group 16b) are overlapped with each other by cutting along the above-described virtual axis 15b. FIG. 8 schematically shows a layer configuration in a state of a cut surface similar to that in FIG. 7 when the two are completely adhered to each other. Further, in FIGS. 7 and 8, one laminated meat group 16 is formed by superposing seven sliced meat pieces 12, but these drawings are for easy understanding of the overlapping state of the sliced meat pieces 12. Thus, the number of sliced meat pieces 12 to be stacked is not specified. Therefore, the number of sliced meat pieces 12 may be different from other figures showing the layer structure of the laminated meat group 16 and the unformed laminated meat group 17.

  The cutlet cooking material 10 thus formed into an oval mold is frozen in a freezer or the like. In that case, it is also preferable to put one or a plurality of cutlet cooking ingredients 10 into a plastic bag or the like, vacuum pack them, and freeze them. Of course, it is also preferable that the cutlet cooking material 10 is sprinkled with flour according to a conventional method, immersed in a melted egg, and then frozen by attaching a material for a cutlet such as bread crumbs. According to this cutlet cooking material 10, the fat portions 14 of the sliced meat pieces 12 are gathered and the gathering range is unshaped as is apparent from the schematic cross-sectional view in the width direction of the unshaped laminated meat group 17 shown in FIG. 8. The laminated meat group 17 extends from the opposite side edge portions located on the width direction end portion side to the center portion. As a result, when this cutlet cooking material 10 is fried with oil to make a cutlet, the gravy from the internal fat gathering portion does not soak into the red portion 14 located on the side in the thickness direction and escape to the outside. , The umami of meat is contained. Thereby, this cutlet can be eaten remarkably delicious compared with the conventional one.

  In the manufacturing method of the cutlet cooking material which concerns on embodiment mentioned above, as shown in FIG.7 and FIG.8, one lamination | stacking which faced up the step surface of the side edge part 12a with the fat part 13 located in a step shape upwards On the meat group 16, another laminated meat group 16 is formed by stacking another laminated meat group 16 with the stepped surface of the side edge portion 12a having the fat portion 13 also arranged in a staircase shape upward. The present invention is not limited to such an overlapping method. For example, as shown in FIG. 9, on one laminated meat group 16 (first laminated meat group 16a) with the stepped surface of the side edge portion 12a having the fat portion 13 arranged in a staircase shape facing upward. Further, another layered meat group 16 (second layered meat group 16b) with the stepped surface of the side edge portion 12a with the fat portion 14 arranged in a staircase facing down is overlapped to form an unshaped layered meat group 27. Is also preferable.

  As described above, the unshaped laminated meat group 27 is formed into a predetermined shape by selectively folding back side edges located at both ends in the width direction to either the front surface or the back surface and pressing from the front and back surfaces. In this case, as is apparent from FIG. 9, the central portion in the thickness direction of the unformed laminated meat group 27 is sandwiched between two laminated meat groups 16 on which the gathered portions of the fat portions 13 in each sliced meat piece 12 are superimposed. Therefore, the meat juice from each fat gathering part is sufficiently soaked and contained in the red portion 14 on the front side and the back side, and as a result, the umami of meat is included in the cutlet cooking material 10. Makes it a more delicious cutlet.

  Further, when a plurality of sliced meat pieces 12 are overlapped while being shifted in one direction such that the side edge portions 12a with the fat portions 13 are arranged in a stepped manner, the fat portions 13 of each sliced meat piece 12 are shown in FIG. It is also preferable to shift the sliced meat pieces 12 so as to partially overlap. In this case, although it differs depending on how the fat portion 13 is attached to the meat chunk 11 slicing the sliced meat piece 12 (thickness from the surface side of the meat chunk 11 to the inner direction), generally, the shifting width of each slice meat piece 12 Z is preferably 0.8 to 1.5 cm. Such adjustment of the shift width can be easily performed by making the moving speed of the conveyor belt 33 of the belt conveyor device 31 slightly slower than the first speed as described above.

  In this way, when the sliced meat pieces 12 are shifted stepwise so that the fat portions 13 thereof partially overlap, the fat aggregates of the laminated meat pieces 16 and 17 formed by the aggregate of the fat portions 13 of the slice meat pieces 12 are obtained. The part is formed in a state where the fat portions 13 of the sliced meat pieces 12 are densely packed. As a result, the cutlet cooking material 10 formed in this way includes a fat gathering portion in which the fat portion 13 is densely contained, so that the meat juice from the fat portion 13 is not dispersed in the surrounding lean portion 14. Soaked and contained. Thereby, when eating the cutlet formed by fried this cutlet cooking material, the umami of the meat spreads in the mouth of the person who ate it, and a further umami taste is felt.

  As the meat block 11 used in the method for manufacturing the cutlet cooking material according to the present invention, pork is the most representative. However, in the present invention, other than pork, for example, beef, chicken, salmon, lamb and the like can be used, and the present invention is not limited to pork. In addition, seasoning may be appropriately performed in the process until the unformed laminated meat groups 17 and 27 are formed. Further, in the above-described embodiment according to the present invention, an example in which an unshaped laminated meat group is formed and its planar shape is an oval cutlet cooking material has been described, but the cutlet cooking material itself has an oval planar shape. The shape is not limited to a mold, and may be a square shape.

  As described above, according to the method for manufacturing the cutlet cooking material according to the present invention, two stacked layers in which a plurality of sliced meat pieces are shifted in one direction and overlapped so that the side edges with the fat portions of the sliced meat pieces are arranged stepwise. When the meat groups are formed to form an unshaped laminated meat group by changing the orientation so that the positions of the fat gathering portions are on opposite sides and forming an unmolded laminated meat group, The slices of meat were continuously sliced and dropped with a slicer on a conveyor belt that alternated with a faster second speed, so that many stacked meat groups were lined up at intervals on the conveyor belt. It is transported toward the molding work section. As a result, the operator can easily form an unformed laminated meat group by simply picking up and stacking two of the many laminated meat groups sent by the belt conveyor device, thereby improving the productivity of the cutlet cooking material. Can be increased.

The perspective view which shows the cutlet cooking material made by the manufacturing method of the cutlet cooking material which concerns on one Embodiment of this invention. The cross-sectional schematic diagram which shows the cross-sectional layer structure of a cutlet cooking material cut | disconnected by the 2-2 line | wire of FIG. The perspective view which shows the meat chunk before slicing a slice meat piece. The top view which shows one piece of sliced meat sliced from the meat lump shown by FIG. FIG. 5A shows a part of the laminated meat group in which a plurality of sliced meat pieces shown in FIG. 4 are overlapped while being shifted in one direction, and FIG. 5B shows the slice shown in FIG. The top view which abbreviate | omits and partially shows the lamination | stacking meat | flesh group which shifted several sheets of the meat pieces in the direction which changed the direction from Fig.5 (a) 180 degree | times. Structure explanatory drawing which shows schematically the manufacturing apparatus which manufactures a cutlet cooking material. FIG. 5A is a schematic cross-sectional view showing a state immediately before forming the unformed laminated meat group by superimposing the second laminated meat group shown in FIG. 5B on the first laminated meat group shown in FIG. . The cross-sectional schematic diagram which shows the state immediately before putting into a cellul the unmolded laminated meat group formed by sticking two laminated meat groups. The cross-sectional schematic diagram similar to FIG. 7 which shows the formation process of the unshaped laminated meat group in another cutlet cooking material manufactured with the manufacturing method of the cutlet cooking material which concerns on this invention. The top view similar to FIG. 5 which shows the laminated meat group formed by shifting in one direction so that a plurality of sliced meat pieces sliced from the meat lump partially overlapped the fat portions and arranged in a staircase pattern.

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 Tonkatsu cooking material 11 Meat lump 11a End face of meat lump 12 Slice meat piece 13 Fat part 14 Red part 15a, 15b Virtual axis drawn along the surface of slice meat piece 16 Laminated meat group 16a 1st laminated meat group 16b 2nd laminated meat Meat Group 17, 27 Unformed Laminated Meat Group 18 Side Folding Position 30 Cutlet Cooking Material Manufacturing Device 31 Belt Conveyor Device 32 Slicing and Cutting Device (Slicer)
33 Conveyor belt 34 Molding work section 34a Work table 35 Sheet 36 Celcle

Claims (6)

In the method for producing cutlet cooking material formed by stacking a plurality of sliced meat pieces in which a fat portion appears in at least part of the side edge,
Slicing meat chunks to a predetermined thickness to form sliced meat pieces;
A plurality of sliced meat pieces obtained by slicing the meat chunks are stacked with each sliced meat piece being shifted in one direction so that the side edge portions with the respective fat portions are arranged in a staircase pattern, Forming, and
Another laminated meat group formed in the same manner on one laminated meat group in which a plurality of sliced meat pieces are shifted and overlapped in one direction, a plurality of sheets constituting each laminated meat group Placing the sliced meat pieces so that the shifting directions are opposite to each other, and forming an unshaped laminated meat group,
Next, the step of forming the unshaped laminated meat group into a predetermined shape,
The manufacturing method of the cutlet cooking material comprised from this.   The step of slicing the meat chunks to form the sliced meat pieces is performed by continuously slicing the meat chunks to a predetermined thickness with a slice cutting machine, and slicing each sliced slice piece from the slice cutting machine. 2. The manufacturing of the cutlet cooking material according to claim 1, wherein the conveyor belt is moving at a first speed at which the sliced meat pieces continuously falling on the conveyor belt overlap each other with a predetermined deviation width. Method.   The conveyor belt is alternately moved at the first speed and a second speed higher than the first speed, and the second speed is obtained when the two pieces of sliced meat pieces that are continuously cut off from the meat chunk onto the conveyor belt. 3. The method for producing cutlet cooking ingredients according to claim 2, wherein the speed is such that the gaps are spaced on the conveyor belt without overlapping.   The manufacturing method of the cutlet cooking material in any one of Claims 1-3 in which the said unshaped lamination | stacking meat | flesh group is put in the cellul which is a shaping | molding die, and is shape | molded.   When forming the unmolded laminated meat group in the cellul, the vicinity of both ends in the arrangement direction of the fat portions in the laminated meat group is folded back to either the front surface of the unshaped laminated meat group or the back surface on the opposite side. The manufacturing method of the cutlet cooking material of Claim 4 shape | molded. When forming the unshaped laminated meat group in the cellul, either the front surface of the unshaped laminated meat group or the back surface on the opposite side is around the entire periphery of the unshaped laminated meat group. The manufacturing method of the cutlet cooking material of Claim 4 shape | molded by folding back.

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