JP2011234762A5 - - Google Patents

Description

Cutting board for sashimi and sashimi products using this cutting board for sashimi

  The present invention relates to a cutting board, and more particularly to a cutting board for sashimi and a sashimi product using the cutting board for sashimi.

  In the fresh fish handling industry, it is essential that the owner or craftsman of the fresh fish retailer can handle kitchen knives and be familiar with how to make various fresh fish. On the other hand, at the food supermarket, the person responsible for fresh fish teaches part-time employees that they can handle fish to some extent, but in many cases the next generation interested in handling fresh fish is lacking, and how to make fresh fish The current situation is that the technology has not been handed down.

  More recently, it is common for fresh fish for sashimi to be stored in supermarkets to be in the form of a fence, and the person in charge does not know how to squeeze or whip live fish, and sashimi is made It is natural that you can't do it either.

  FIG. 33 shows, for example, a case where a tuna fence 52 is placed on a cutting board 51 and sashimi is made with the knife 1, and this fence 52 is pre-cut into a substantially rectangular shape. By simply putting the knife 1 near the position indicated by the line 53 and cutting it at predetermined intervals, a sashimi having a certain thickness can be made. Moreover, since this fence 52 is substantially rectangular, the area of cut sashimi can be almost the same size. Therefore, even in part-time employees such as fresh fish shops and supermarkets and housewives in ordinary households, the same size Now, you can easily make sashimi of the same thickness.

  However, since the fence 52 taken from a large fish as shown in FIG. 33 has a substantially rectangular shape, a sashimi fence can be easily made as described above, but the sashimi fence is not necessarily rectangular. There are many small fish and some of which are not rectangular in shape, and the fish fence 54 as shown in FIG. 35 has a narrow width from the trunk to the tail, and the thickness becomes thinner to reach the tail. ing.

If the fence 54 as shown in FIG. 35 is cut at the same cut as in the case of the rectangular fence 52 as shown in FIG. 36, even if the thickness can be made substantially the same, as shown in FIG. The size (area) and weight of a piece differ in the sashimi piece 55a whose size is close to the head of the torso, the sashimi piece 55b in the middle of the torso, and the sashimi piece 55c that is close to the tail.
In general households, sashimi pieces having different sizes as shown in FIG. 37 may be used, but they cannot be sold at fresh fish shops or supermarkets. The same applies to restaurants. Of course, even at home, if sashimi pieces of different sizes are placed on a plate, the appearance will be worse, the appetite will not increase, and the family will be dissatisfied.

Even if the width and thickness dimensions differ depending on the location of the fence 54 as shown in FIG. 35, the fence 54 is cut so that the size and weight are almost the same. The craftsman needs to ask. It is said that this method of cutting (how to cut the fence 54) is not so simple and can be done as a result of years of training.
Hiring several people with such craftsmanship is possible at major supermarkets and restaurants, but not at relatively small food supermarkets, restaurants, and fresh fish stores. Hiring is as hard as possible.

By the way, in the distribution of fresh fish, round products (as they are), prepared products, cut products, and sashimi fences that have been vacuum packed are delivered to the sales site.
And at the sales site, rework is done on fish that have been made into sashimi fences, which are generally processed by part-time employees (sashimi processing), and it is quite an artisan workmanship. It will not be. For this reason, only part-employees can handle fish that are easy to handle (for example, salmon, yellowtail, tuna, squid, salmon, etc.).

On the other hand, the method of vacuum packing of fresh fish is a very excellent method for maintaining freshness. If this method can be used to produce various types of fresh fish sashimi, it will be a great advantage for consumers.
In the case of a sashimi fence that has a relatively large thickness and width, if you hold the bag with one hand when vacuum packing and put the fence with the other hand into the bag, it is easy to put the fence into the bag Simple.

  However, as shown in FIG. 38, for example, in the case of a thin and thin fence 56 such as a saury or a seaweed, even if an attempt is made to put it in the bag 57 in a substantially horizontal state, it is difficult for the fence 56 to hang down and put in the bag 57. It is. Therefore, as shown in FIG. 39, the fence 56 is put in the bag 57 in the vertical direction.

However, in this case, although the fence 56 can be put into the bag 57, it can be put into the bag 57 at first, but in order to carry out the same operation many times, the fence 57 is put into the bag 57 from the middle. When inserted, the fence 56 is inclined with respect to the bag 57, and after vacuum packing, the state is as shown in FIG. In addition, it is generally good to hold the fence 57 at a substantially central portion of the bag 57, but there are cases where the fence 57 is held in a position offset in the bag 57.
In such a case, even if the freshness of the fish is maintained, the merchandise value is reduced due to the appearance after packing.

In addition, when vacuum packing is performed, it is usual to perform vacuum packing processing by adding not only one fence but also wasabi contained in a bag necessary for sashimi or radish tendon together. In such a case, it is very difficult to keep the fence, wasabi, and radish tendon in place in the bag.
When vacuum packed with ingredients such as fence, wasabi and radish tendon, when comparing several packs, each ingredient is held in a disjointed position in the pack. The product value is very inferior. The same applies to the case where a plurality of types of fences such as straw, tuna, and hamachi are placed in the pack and the vacuum packing process is performed.

By the way, the size and thickness of the whole shape of the fish changes from the head to the tail, so sashimi and fillets cannot be made the same size and weight with a simple knife, and you can see how many people look at the fence. It takes considerable experience to instantly determine whether sashimi (the number of sashimi slices) can be taken.
This is because there are requests from consumers and restaurants, and it is generally unclear how many people will be served just by looking at the fish.

The present invention has been provided in view of the above-mentioned problems, and provides a sashimi cutting board having at least the following objects and a sashimi product using the sashing cutting board.
(1) Even so-called amateur people, such as part-time employees of fresh fish shops and food supermarkets, and general housewives, can clean and easily cut the sashimi fence to the same size (area) and weight. To do.
(2) To be able to judge instantly how many sashimi (number of slices of sashimi) can be taken by looking at the fence.
(3) When vacuum packing the fence, make it easy to put the fence into the bag and enable the fence to be held in place.
(4) Even if the vacuum-packed fence is removed from the bag, the sashimi can be made cleanly and easily.

Therefore, in the cutting board for scissors according to claim 1 of the present invention, a fence 17 for preparing sashimi that becomes narrower and thinner from the body of the fish to the tail side is placed, and the fence 17 is cut by the knife 1. A cutting board 10 for making sashimi,
A ridge 11 is integrally formed on the upper surface of the cutting board 10 over substantially the entire length in the longitudinal direction of the cutting board 10;
A number of guide slits 13 for cutting into which the cutting edge of the knife 1 is inserted into the ridge portion 11 are formed at intervals substantially corresponding to the thickness of one slice of sashimi in the lateral direction of the ridge portion 11,
A line in the front-rear direction of the cutting guide slit 13 formed corresponding to the fish head side is a horizontal base line 24 on a horizontal plane,
An inclination angle α of the cutting guide slit 13 with respect to the horizontal base line 24 is formed such that the inclination angle α of the cutting guide slit 13 gradually increases toward the tail side as the inclination angle α reaches the tail side,
The cutting board 10 is formed of a translucent material, and a guide line 14 serving as a guide when cutting the fence 17 with the knife 1 in the same direction as the front-rear direction of each cutting guide slit 13 is provided on the lower surface of the cutting board 10. Formed into
The fence 17 placed on the cutting board 10 is cut with a knife 1 in which the inclination angle of the blade 2 on the horizontal plane is determined in a state in which the cutting edge is inserted into the guide slit 13 for cutting. It is a feature.

In the cutting board for scissors according to claim 2, a cutting board for preparing sashimi by placing a fence 17 for preparing sashimi that becomes narrower and thinner from the trunk of the fish to the tail side, and cuts the fence 17 with a knife 1 to make sashimi. 10 and
A ridge 11 is integrally formed on the upper surface of the cutting board 10 over substantially the entire length in the longitudinal direction of the cutting board 10;
A number of guide slits 13 for cutting into which the cutting edge of the knife 1 is inserted into the ridge portion 11 are formed at intervals substantially corresponding to the thickness of one slice of sashimi in the lateral direction of the ridge portion 11,
A line in the front-rear direction of the cutting guide slit 13 formed corresponding to the fish head side is a horizontal base line 24 on a horizontal plane,
The inclination angle α of the cutting guide slit 13 with respect to the horizontal base line 24 is formed so that the inclination angle of the cutting guide slit 13 gradually increases toward the head side as it reaches the tail side,
A vertical base line 26 on the vertical plane is a vertical line of the cutting guide slit 13 formed corresponding to the fish head side,
The inclination angle β of the cutting guide slit 13 with respect to the vertical base line 26 is formed such that the head side tilts gradually as the inclination angle β of the cutting guide slit 13 reaches the tail side,
The cutting board 10 is formed of a translucent material, and a guide line 14 serving as a guide when cutting the fence 17 with the knife 1 in the same direction as the front-rear direction of each cutting guide slit 13 is provided on the lower surface of the cutting board 10. Formed into
The fence 17 placed on the cutting board 10 is cut with a knife 1 in which the inclination angle of the blade 2 on the horizontal plane and the vertical plane is determined with the cutting edge inserted in the guide slit 13 for cutting. It is characterized by having.

In the cutting board for scissors according to claim 3, the cutting board for scissors according to claim 1 or claim 2,
The protrusion 11 has a substantially semicircular, substantially U-shaped or substantially inverted V-shaped cross section, and the protrusion 11 is ribbed integrally with the cutting board 10. It is characterized by being formed in a shape.

In the cutting board for scissors according to claim 4 , in the cutting board for scissors according to claim 1 or claim 2,
The protrusion 11 has a hollow shape with a substantially U-shape in cross section, or a solid triangular shape, and the back surface of the protrusion 11 has a vertical surface, and the front side is approximately the upper edge of the vertical surface. It is characterized by an inclined surface that is inclined downward at an angle of 45 °, and the shape of the guide slit 13 for cutting is substantially V-shaped with the upper part expanded.

In the cutting board for scissors of Claim 5 , in the cutting board for scissors in any one of Claims 1-4 ,
The cutting board 10 is formed of a translucent material, and the figure 12 obtained by bordering the flat plate 17 so as to roughly correspond to the planar shape of the fence 17 is positioned to place the fence 17 corresponding to the guide slit 13 for cutting. , It is formed on the lower surface of the cutting board 10 corresponding to the position.

In the cutting board for scissors according to claim 6 , in the cutting board for scissors according to claim 1 or claim 2,
It is characterized in that the guide line 14a corresponding to each serving of sashimi is formed longer than the other guide lines 14.

In the cutting board for scissors of Claim 7 , in the cutting board for scissors in any one of Claims 1-6 ,
A large number of holes 30 are formed in the chopping board 10 for dripping drips 18 that are fish and fish broth coming out of the fence 17 on the back surface of the chopping board 10.

In the cutting board for scissors of Claim 8 , in the cutting board for scissors in any one of Claims 1-6 ,
A plurality of perforations 40 are formed in the vertical direction or the lateral direction of the cutting board 10, and the drip 18, which is fish or fish broth coming out of the fence 17, is dropped on the back surface of the cutting board 10 by the slits 41 of the perforation 40. It is characterized by doing so.

In the cutting board for scissors according to claim 9 , in the cutting board for scissors according to claim 7 or claim 8 ,
A water-absorbing sheet 31 that absorbs the drip 18 dripped onto the back surface side of the cutting board 10 through the hole 30 or the slit 41 of the perforation 40 is provided on the back surface of the cutting board 10 so as to be bonded or peelable. It is said.

In the sashimi product according to claim 10, the fence 17 is arranged at a fixed position on the upper surface of the cutting board 10 according to any one of claims 1 to 9 , and the bag 34 together with the cutting board 10 on which the fence 17 is placed. It is characterized by being vacuum packed in

According to the scissors cutting board according to claim 1 of the present invention, the inclination angle α with respect to the horizontal base line 24 of the cutting guide slit 13 is set to the tail side as the inclination angle α of the cutting guide slit 13 reaches the tail side. The fence formed on the cutting board 10 with a knife 1 in which the inclination angle of the blade 2 on the horizontal plane is determined in a state where the cutting edge is inserted into the guide slit 13 for cutting and the inclination angle of the blade 2 is determined in a horizontal plane. In particular, in flat construction, the angle of inclination of the blade 2 on the horizontal plane is automatically determined by simply inserting the blade edge of the knife 1 into the guide slit 13 for cutting. By cutting the fence 17 placed at a fixed position of the picture 12 as it is, each sashimi piece cut to a predetermined thickness has almost the same size and weight, and a sashimi with good appearance can be made.
As a result, even if you are not a craftsman who scours fresh fish, or even a part-time employee of a fresh fish shop, a food supermarket, or a restaurant, simply cut the knife 1 after putting it into the guide slit 13 for cutting. Sashimi can be made, and sashimi can be made in a short time.
Further, the cutting board 10 is formed of a light-transmitting material, and a guide line 14 serving as a guide when cutting the fence 17 with the knife 1 in the same direction as the front and rear direction of each of the cutting guide slits 13 is provided on the cutting board 10. Since the fence 17 is cut with the knife 1 on the upper surface of the cutting board 10, the figure 12 and the guide 14 are not damaged by the blade 2 of the knife 1, and the blade 2 The figure 12 and the guideline 14 are not peeled off. Therefore, it can be used over a long period of time.
Further, when the figure picture 12, the guideline 14 and the like are formed on the upper surface of the cutting board 10, the ink of the figure picture 12 and the guideline 14 peeled off by the knife 1 does not adhere to the fence 17 which is food, and is very hygienic. It is.

According to the cutting board for scissors according to claim 2, the inclination angle α of the cutting guide slit 13 with respect to the horizontal base line 24 is sequentially increased so that the inclination angle of the cutting guide slit 13 is inclined toward the head as the inclination angle reaches the tail side. The inclination angle β of the cutting guide slit 13 with respect to the vertical base line 26 is formed so that the inclination angle β of the cutting guide slit 13 gradually increases so that the head side is inclined as it reaches the tail side. Then, with the cutting edge inserted into the guide slit 13 for cutting, the fence 17 placed on the cutting board 10 is cut by the knife 1 in which the inclination angle of the blade 2 on the horizontal plane and the vertical plane is determined. In particular, in cutting, each cutting guide slit 13 formed in the protruding portion 11 is provided with the blade 2 of the knife 1 only by inserting the blade tip of the knife 1. Since the angle on the horizontal plane and the vertical plane is automatically determined, the size and weight of each sashimi piece are almost the same by simply cutting the fence 17 along the guide slit 13 for cutting of the ridge 11. You can cut it into sashimi and make beautiful sashimi.
As a result, even if it is not a craftsman who crafts fresh fish, but a part-time employee of a fresh fish shop, a food supermarket, or a restaurant, it simply cuts the fence 17 after putting the cutting edge into the guide slit 13 for cutting of the ridge 11. You can make sashimi easily, and you can make sashimi in a short time.
Further, the cutting board 10 is formed of a light-transmitting material, and a guide line 14 serving as a guide when cutting the fence 17 with the knife 1 in the same direction as the front and rear direction of each of the cutting guide slits 13 is provided on the cutting board 10. Since the fence 17 is cut with the knife 1 on the upper surface of the cutting board 10, the figure 12 and the guide 14 are not damaged by the blade 2 of the knife 1, and the blade 2 The figure 12 and the guideline 14 are not peeled off. Therefore, it can be used over a long period of time.
Further, when the figure picture 12, the guideline 14 and the like are formed on the upper surface of the cutting board 10, the ink of the figure picture 12 and the guideline 14 peeled off by the knife 1 does not adhere to the fence 17 which is food, and is very hygienic. It is.

According to the cutting board for scissors according to claim 3, the ridge portion 11 has a cross-sectional shape of any one of a substantially semicircular shape, a substantially U shape, and a substantially inverted V shape, By forming the protruding portion 11 integrally with the cutting board 10 in a rib shape, rigidity can be imparted to the cutting board 10, and even if the thickness is slightly reduced, it does not bend.

According to the cutting board for scissors according to claim 4 , the ridge portion 11 has a cross-sectional shape that is substantially hollow or triangular solid, and the back surface of the ridge portion 11 is a vertical surface. At the same time, the front side is an inclined surface that is inclined downward at an angle of about 45 ° from the upper edge of the vertical surface, and the shape of the cutting slit 13 for cutting is substantially V-shaped so that the upper part is widened. It is easy to insert the blade 2, and the inclination angle on the horizontal and vertical surfaces of the guide slit 13 for cutting is easy to see, the blade edge of the knife 1 can be easily inserted, and workability can be improved.

According to the cutting board for scissors according to claim 5 , the cutting board 10 is formed of a translucent material, and a figure 12 obtained by trimming the cutting board 10 so as to roughly correspond to the planar shape of the fence 17 is used as the cutting guide slit 13. Is formed on the lower surface of the cutting board 10 corresponding to the position, so that the fence 17 can be placed at a fixed position according to the picture 12, and the cutting board Even if the fence 17 is cut with the knife 1 on the upper surface of the figure 10, the figure 12 and the guide line 14 are not damaged by the blade 2 of the knife 1, and the figure 12 is not peeled off by the blade 2. Therefore, it can be used over a long period of time. In addition, when the figure picture 12 is formed on the upper surface of the cutting board 10, the ink of the figure picture 12 peeled off by the knife 1 does not adhere to the fence 17 that is food, which is very hygienic.

According to the cutting board for scissors according to claim 6 , the guide line 14a corresponding to each serving of sashimi is formed longer than the other guide lines 14, so that the tail side of the fence 17 is placed on the tail side of the figure 12. By placing them in the combined fixed positions, it is possible to instantly and easily determine how many sashimi can be made according to the guideline 14a, even for ordinary part-time employees who are not craftsmen.

According to the cutting board for scissors according to claim 7 , since a large number of holes 30 are formed in the cutting board 10 for dripping drips 18 that are fish or fish meat juice from the fence 17 on the back surface of the cutting board 10. It can be dripped on the back surface of the cutting board 10 through the plate to prevent the bottom surface of the fence from being dipped into the drip during cooking as much as possible, and the umami of the fish and the fence can be maintained.

According to the cutting board for scissors according to claim 8 , a plurality of perforations 40 are formed in the vertical direction or the horizontal direction of the cutting board 10, and fish or fish broth coming out of the fence 17 by the slits 41 of the perforation 40. Since the drip 18 is dropped on the back surface of the cutting board 10, it is dropped on the back surface of the cutting board 10 through each slit 41 of the perforation 40, and the bottom surface of the fence is immersed in the drip during cooking. Can be prevented as much as possible, and the umami of fish and fences can be preserved.

According to the cutting board for scissors according to claim 9 , the water absorbing sheet 31 for absorbing the drip 18 dripped on the back surface side of the cutting board 10 through the hole 30 or the slit 41 of the perforation 40 is provided on the cutting board 10. Since the drip 18 dropped on the lower surface of the cutting board 10 is absorbed by the water-absorbing sheet 31, it is not necessary to use a separate newspaper for absorbing the drip 18 and the other portion of the drip 18 is used for the drip 18 because the drip 18 dropped on the lower surface of the cutting board 10 is provided on the back surface. It wo n’t get dirty. Furthermore, in the case where the water absorbent sheet 31 is separable, the water absorbent sheet 31 can be exchanged many times, which is hygienic.

According to sashimi product of claim 10, wherein claim 1 arranged the fence 17 to the upper surface of the cutting board 10 according to any of claims 8 to place, each cutting board 10 carrying the該柵17 Since the bag 34 is vacuum-packed, the ribs 11 are formed on the cutting board 10, so that the protrusions 11 improve the rigidity of the cutting board 10, and therefore Even in the case of the relatively heavy fence 17, the cutting board 10 does not bend, and even when the cutting board 10 with the fence 17 placed on the bag 34 is inserted, workability can be improved.
Further, since the fence 17 is placed on the cutting board 10 and put in the bag 34 and vacuum packed, the cutting board 10 and the fence 17 can be put in the substantially central portion of the bag 34. The fence 17 is not biased in the bag, and the commercial value is not lost.
Further, since the fence 17 is placed on the cutting board 10 and placed in the bag 34 for vacuum packing, the fence 17 is held at a fixed position on the cutting board 10. Even when the cutting board 10 is taken out with the fence 17 placed, the fence 17 is maintained at a fixed position on the cutting board 10, so that the fence 17 is inserted into the guide slit 13 for cutting of the ridge 11 as it is. You can cut it.
Further, when the water absorbing sheet 31 is disposed on the back surface of the cutting board 10, even if the drip comes out from the fence 17 after the vacuum packing process, the drip is not formed in the hole 30 of the cutting board 10 or the slit 41 of the perforation 40. The dripped drip is absorbed by the water absorbing sheet 31 and the umami of the fence 17 can be maintained.

It is a perspective view of the cutting board in embodiment of this invention. It is a side view of the cutting board in embodiment of this invention. It is a top view of the cutting board in embodiment of this invention. It is a front view of the cutting board in embodiment of this invention. (A) (b) is a side view of the cutting board of the other example in embodiment of this invention. (A)-(c) is a side view of the cutting board of the further another example of the cutting board in embodiment of this invention. It is explanatory drawing in the case of cooking the fence in embodiment of this invention. It is explanatory drawing in the case of cooking the fence in embodiment of this invention. It is explanatory drawing in the case of cooking the fence in embodiment of this invention. It is explanatory drawing for demonstrating the inclination-angle in the horizontal surface of a cutting guide slit in embodiment of this invention, and a vertical surface. It is a top view of the cutting board which made it possible to determine instantly how many people's sashimi can be taken by the chopping in the embodiment of the present invention. It is a top view of the cutting board in the case of flat construction in the embodiment of the present invention. It is a front view of the cutting board in the case of flat construction in the embodiment of the present invention. It is explanatory drawing for demonstrating the inclination angle in the horizontal surface of the cutting slit in the cutting board shown in FIG. 12, and a vertical surface in embodiment of this invention. (A) and (b) are the top views and side views of the cutting board of another example in embodiment of this invention. It is a front view of the cutting board of another example in embodiment of this invention. (A) and (b) are the side view and front view of the cutting board of another example in embodiment of this invention. (A) (b) is the top view and front view of a cutting board at the time of forming the hole for drip dropping in embodiment of this invention. It is a top view of the other example of the cutting board in embodiment of this invention. It is a top view of the further another example of the cutting board in embodiment of this invention. It is a top view of the cutting board at the time of forming the perforation for drip dropping in embodiment of this invention in a horizontal direction. It is a top view of the cutting board at the time of forming the perforation in embodiment of this invention in the vertical direction. It is a top view of the cutting board at the time of forming a pattern with the perforation in embodiment of this invention. It is a top view of the cutting board at the time of forming the perforation for a drip dripping in the cutting board for cutting in embodiment of this invention. It is a top view of the cutting board at the time of forming the perforation for drip dropping in the cutting board for flat construction in embodiment of this invention. (A) (b) is the front view and top view in the case of cooking the fence in embodiment of this invention. (A) (b) is the front view at the time of providing a water absorbing sheet in the back surface of the cutting board in embodiment of this invention, and a principal part expanded sectional view. It is a principal part expanded sectional view at the time of providing a water absorbing sheet in the back surface of the cutting board which formed the perforation in embodiment of this invention. (A) (b) is explanatory drawing in the case of performing the vacuum packing process in embodiment of this invention. It is a top view of the sashimi goods which performed the vacuum packing process in embodiment of this invention. It is explanatory drawing in the case of performing the vacuum packing process in embodiment of this invention. It is a top view of the sashimi goods which performed the vacuum packing process in embodiment of this invention. It is a figure in the case of making the sashimi of a prior art example. It is explanatory drawing in the case of making the sashimi of a prior art example. (A) (b) is explanatory drawing in the case of making the sashimi of a prior art example. It is explanatory drawing in the case of making the sashimi of a prior art example. (A)-(c) is explanatory drawing after cutting the sashimi of a prior art example. It is explanatory drawing in the case of performing the vacuum packing process of a prior art example. It is explanatory drawing in the case of performing the vacuum packing process of a prior art example. It is a top view of the sashimi goods after the vacuum packing process of a prior art example.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. The cutting board 10 for sashimi of the present invention is a cutting board suitable for lowering three pieces of fish and cutting a fence for sashimi preparation such as the back and abdomen. In particular, even in the case of a fence that is narrower and thinner as it reaches the tail side of the fish, the sashimi pieces can be cut to the same size (area) and weight so that sashimi can be made beautifully Is.

  FIG. 1 shows a perspective view of the cutting board 10, and FIG. 2 shows a side view of the cutting board 10. 3 shows a plan view of the cutting board 10, and FIG. 4 shows a front view of the cutting board 10. On the end side of the cutting board 10, a protrusion 11 having a substantially semicircular cross section is integrally formed over the entire length in the lateral direction of the cutting board 10. This protrusion 11 is formed by integral molding, for example.

  Further, the material of the cutting board 10 is formed of a translucent material such as polypropylene, and the thickness of the cutting board 10 is about 0.5 mm to 1 mm. In addition, since the said protruding part 11 is integrally formed in the cutting board 10 at the rib shape, rigidity can be provided to the cutting board 10, and even if thickness is made a little thin, it does not bend.

On the back surface of the cutting board 10, a figure 12 is formed by printing or the like, with the outer periphery being bordered by a line substantially corresponding to the planar shape of the fence. Since the cutting board 10 is made transparent or translucent, the figure 12 formed on the back surface can be seen from the upper surface of the cutting board 10.
This figure 12 has the same shape as the sashimi preparation fence as seen from above, the right side is the fish head side, the left side corresponds to the tail side, and the width is drawn narrower toward the tail side. .

A number of guide slits 13 for cutting are formed in the ridges 11 of the cutting board 10 at predetermined intervals so as to cut the ridges 11 in the entire vertical direction. Here, as shown in FIG. 3, the width and thickness of the portion on the head side of the fence are substantially constant, so the portion on the head side is slightly inclined and cut with a constant thickness, Then, the cutting guide slit 13 is formed so as to be inclined toward the head side of the sashimi.
The gap between the slits for cutting 13 corresponds to the thickness of each piece of sashimi (sashimi piece), and the number of slits 13 for cutting is actually large as will be described later, but it is easy to see in the illustrated example. In this case, the number is reduced.

3 shows the inclination of the cutting guide slit 13 on the horizontal plane, while FIG. 4 shows the inclination of the cutting guide slit 13 on the vertical plane. In other words, the narrower and thinner fence on the tail side requires that the tail-side sashimi piece after cutting must be approximately the same size and weight as the head-side sashimi piece. It is necessary to gradually incline the inclination of the blade 2 of the knife 1 on the horizontal plane and the vertical plane.
As shown in FIG. 3, the guide slit 13 for cutting is formed so as to cut out the protrusion 11 in the front-rear direction on the horizontal plane, and so as to cut out in the vertical direction on the vertical plane as shown in FIG. Is formed.

Therefore, the inclination of the cutting guide slit 13 on the horizontal plane and the vertical plane is set so that the swing angle on the horizontal plane and the vertical plane of the knife 1 is the same as when the craftsman cuts the fence. This is provided in the guide slit 13 for cutting.
On the vertical plane, as shown in FIG. 4, the cutting guide slits 13 are formed so that the head side tilts toward the tail side from a state inclined slightly to the head side of the fence.

Further, as shown in FIG. 3, a guide line 14 for cutting is linearly formed on the back surface of the cutting board 10 by means of printing or the like so as to correspond to each guide slit 13 for cutting. The guide line 14 can also be seen from the upper surface of the cutting board 10.
The guide line 14 is inclined at the same angle as the cutting guide slit 13 on the horizontal plane, and the cutting guide slit 13 and the guide line 14 corresponding to the cutting guide slit 13 are in the same direction. Then, after the tip of the blade 2 of the knife 1 is put into the guide slit 13 for cutting, the knife 2 is cut according to the guideline 14 while keeping the inclination angle of the blade 2 on the vertical plane, so that it is on the horizontal plane and the vertical plane. The fence can be cut cleanly while maintaining the inclination of the kitchen knife 1.

FIG. 5 shows another example of the protrusion 11 formed on the cutting board 10. FIG. 5A shows a substantially U-shaped cross section, and FIG. 5B shows a substantially inverted V-shaped cross section. It is a thing. 3 and 5 and the like, the protrusion 11 is formed on the inner side of the edge of the cutting board 10, but the protrusion 11 is integrally formed on the edge of the cutting board 10 as shown in FIG. You may make it do. 6A shows the protrusion 11 having a substantially semicircular cross section, FIG. 6B shows the protrusion 11 having a substantially U-shaped cross section, and FIG. The protrusion 11 has a substantially inverted V-shaped cross section.
In addition, although the protrusion part 11 was formed in the rear part side of the cutting board 10, you may make it form the protrusion part 11 in the front part side of the cutting board 10 used as the grip hand side of the kitchen knife 1. FIG.

  FIGS. 7 to 9 show a case where the fence 17 for sashimi preparation is placed on the upper surface of the cutting board 10 and is first cut so that the fence 17 is aligned with the figure 12, but the tail side of the fence 17 is shown. It is intended to be placed on the tail side of the picture 12, and this way of placement is a fixed position on the cutting board 10 of the fence 17.

Here, for convenience of explanation, an alphabet is attached to each of the cutting guide slits 13 to describe the cutting guide slits 13A to 13L. Since the width and thickness of the head side of the fence 17 are substantially constant, the inclination of the cutting guide slits 13L to 13F on the horizontal plane and the vertical plane is the same up to the cutting guide slits 13L to 13F.
Further, the cutting guide slits 13E to 13A are inclined so that the inclination on the horizontal plane and the vertical plane is inclined toward the head as it reaches the tail side. In addition, since the part of the both sides of the fence 17 cannot take the sashimi piece of the same size as the size of the center part, do not use both sides of the fence 17 and use it as an ingredient for other dishes such as chirashi sushi. used.

  When cutting the fence 17 with the kitchen knife 1, it may be cut from either the left or right side of the fence 17, but for the sake of convenience of explanation, the case of cutting from the right side of the fence 17 will be described. Note that the way of cutting the fence 17 as shown in FIG. 7 is called sawing, and it is cut from the left side.

As shown in FIG. 8, the blade edge of the knife 1 is inserted into the cutting guide slit 13 </ b> L at the right end of the ridge 11. By inserting the cutting edge into the cutting guide slit 13L, the inclination of the cutting edge on the horizontal plane and the vertical plane is determined by the cutting guide slit 13L. Then, as shown in FIG. 9 with the inclination angle on the horizontal plane and the vertical plane, the knife 1 is lowered and pulled forward, and the fence 17 is cut. The blade 2 put in the cutting guide slit 13L is cut according to the guideline 14 corresponding to the cutting guide slit 13L.
When the fence 17 is placed on the cutting board 10, the central portion of the guideline 14 is hidden by the fence 17, but the lower part of the guideline 14 is visible. You can cut it.

In this manner, the blade 2 is inserted from the cutting guide slit 13L into the left cutting guide slit 13K. Further, since the cutting guide slit 13E approaches the tail side, the inclination on the horizontal plane and the vertical plane is further inclined toward the head side than the cutting guide slit 13F.
When the cutting edge of the knife 1 is inserted into the cutting guide slit 13F, the inclination angle of the blade 2 on the horizontal plane and the vertical plane is automatically determined by the cutting guide slit 13F in this state, and the guideline 14 is determined based on the angle. Follow the steps to cut the fence 17.

  The same applies to the cutting guide slit 13A on the tail side of the fence 17. By inserting the blade edge of the knife 1 into the cutting guide slit 13A, the inclination of the blade 2 on the horizontal plane and the vertical plane is changed. The fence 17 is cut according to the guideline 14 at an inclination angle determined on the horizontal plane and the vertical plane determined by 13A.

FIG. 10 illustrates a case where the inclination angle in the horizontal plane of the blade 2 of the knife 1 and the inclination angle in the vertical plane are determined by the guide slits 13 for cutting, and FIG. 2 shows the inclination of the horizontal plane of the cutting guide slit 13 for determining the inclination of the horizontal plane 2, and (b) shows the inclination of the vertical plane of the cutting guide slit 13 for determining the inclination of the vertical plane of the blade 2.
Here, Fig.10 (a) shows the case where it sees from right above in a horizontal surface, (b) is a figure corresponding to the perpendicular direction of the blade 2 which looked at the arrow direction of (a). In (a), a line in the front-rear direction on the horizontal plane of the cutting guide slit 13L is a horizontal base line 24, and in (b), a vertical line that lowers the blade 2 downward is a vertical base line 26.

  The inclination angle (inclination) α3 in the horizontal plane of the cutting guide slit 13L is zero. On the other hand, since the blade 2 is tilted from the beginning on the vertical plane and the fence 17 is cut, the vertical base line 26 is used as a base line, as shown in FIG. The inclination angle on the vertical plane of the cut guide slit 13L is β3 (≠ 0).

Next, in the cutting guide slit 13D, the inclination angle in the horizontal plane of the cutting guide slit 13D corresponding to the inclination angle of the blade 2 in the horizontal plane is inclined by α2 with respect to the horizontal base line 24, and at the same time (b) As shown in FIG. 5, the inclination angle at the vertical surface of the cutting guide slit 13D corresponding to the inclination angle of the blade 2 on the vertical surface is inclined with respect to the vertical base line 26 to β2 larger than the inclination angle β3.
When the cutting edge of the knife 1 is inserted into the guide slit 13D for cutting, the inclination angle of the horizontal plane of the blade 2 is automatically determined to α2, and the inclination angle on the vertical plane is automatically determined to be β2, respectively, on the horizontal plane and the vertical plane. While maintaining the inclination angle, the fence 17 is cut according to the guideline 14 corresponding to the guide slit 13D for cutting.

Finally, in the cutting guide slit 13A on the tail side of the fence 17, the inclination angle α of the cutting guide slit 13A in the horizontal plane is inclined to α1 larger than α2 with respect to the horizontal base line 24, and at the same time (b) As shown in FIG. 4, the inclination angle of the cutting guide slit 13A in the vertical plane is inclined to β1 larger than β2 with respect to the vertical base line 26.
When the cutting edge of the knife 1 is inserted in the guide slit 13A for cutting, the inclination angle of the horizontal plane of the blade 2 is automatically determined to α1, and the inclination angle on the vertical plane is automatically determined to be β1, respectively, on the horizontal plane and the vertical plane. While maintaining the inclination angle, the fence 17 is cut according to the guideline 14 corresponding to the guide slit 13A for cutting.

Thus, the width of the fence 17 becomes narrower as it goes to the tail side of the fence 17, and when the thickness of the fence 17 becomes thinner, the blade 2 of the knife 1 moves to a horizontal plane and a vertical plane toward the tail side. Since the cutting guide slits 13 are formed so as to be sequentially inclined toward the head side, the size and weight of each sashimi piece after cutting to a predetermined thickness can be made substantially the same.
As a result, even if it is not a craftsman who crafts fresh fish, but also a part-time employee of a fresh fish shop, a food supermarket, or a restaurant, the cutting edge of the knife 1 can be inserted into each cutting guide slit 13 of the ridge 11 formed on the cutting board 10. , And by cutting the fence 17 along the guideline 14 corresponding to the guide slit 13 for cutting, it can be cut while easily changing the swing angle of the blade 2 in the horizontal and vertical planes, You can easily make beautiful sashimi pieces with the same size and weight. Moreover, sashimi can be made in a short time.

  In the above-described embodiment, the figure 12 and the guideline 14 are provided on the back surface of the cutting board 10, but only the protrusion 11 may be formed without providing the figure 12 and the guideline 14. That is, each cutting guide slit 13 formed in the ridge 11 can automatically determine the angles on the horizontal plane and the vertical plane of the blade 2 of the knife 1 simply by inserting the blade edge of the knife 1. Can be cut into approximately the same size and weight of each sashimi piece, and the sashimi can be made beautifully.

Even in such a case, even a person who is a part-time employee of a fresh fish shop, a food supermarket, or a restaurant, even if not a craftsman who sows fresh fish, simply put a blade edge into the guide slit 13 for cutting of the ridge 11 and then attach the fence 17. You can easily make sashimi just by cutting it, and you can make sashimi in a short time.
Further, even when either one of the figure 12 or the guide line 14 is formed on the back surface of the cutting board 10, the same effect as described above can be obtained.

  In addition, although the types and sizes of fish are diverse, the size of fish in general circulation is limited to a certain extent, and the slits 11 for cutting the ridges 11 according to the size and shape of these fish, Guideline 14 is formed. Even in this case, there are not so many guide slits 13 for cutting formed in the ridges 11 and can be easily formed according to the size and shape of each fish.

Moreover, it is not easy to determine how many people can make sashimi from the fence 17 simply by placing the fence 17 on the upper surface of the cutting board 10. Therefore, when 5 slices of sashimi are used for one person, a mark is placed below the guideline 14 when cutting the 5 slices of sashimi, and it is judged how many people can make sashimi easily with this mark. You may do it.
In such a case, by placing the tail side of the fence 17 on a fixed position that matches the tail side of the figure 12, it is easy for a general part-time employee who is not a craftsman to know how many people can sashimi with the above mark. Judgment can be made.

In FIG. 11, 5 slices are made for one person, and the lower end of the guide line 14 is extended every 5 slices so that the judgment of how many sashimi can be made can be made instantaneously. That is, the guideline 14a is a guideline extended downward, and in this example, sashimi for five persons can be determined. As a result, by placing the tail side of the fence 17 in a fixed position that matches the tail side of the figure 12, it is possible to determine how many people can sashimi according to the guideline 14a, even for ordinary part-time employees who are not craftsmen. And it can be easily judged.
Moreover, you may make it form the number according to how many people on the back surface of the cutting board 10 under each guideline 14a. In this case, the numbers are printed on the reverse side of the cutting board 10 so that the numbers can be normally viewed when viewed from above the cutting board 10.

FIG. 12 shows a cutting board 10 in which guide slits 13 for cutting of the ridges 11 are formed corresponding to the method of whispering fish, which is said to be flat, and the method of whispering fish on this cutting board 10 is a fence from right to left. This is a method in which the knife 1 is put in 17 and cut. FIG. 12 shows a plan view of the cutting board 10, and FIG. 13 shows a front view of the cutting board 10.
In this embodiment, the guide slit 13 for cutting is formed in the direction which inclines to the tail side gradually on a horizontal surface, so that it goes to the left from the center part of the figure 12 corresponding to the fence 17. FIG. In the present embodiment, the knife 1 is cut right below, and there is no inclination of the blade 2 on the vertical plane.

By inserting the cutting edge of the knife 1, the inclination angle of the blade 2 on the horizontal plane is determined, and it is simply cut along the guideline 14 as it is. In this way, the sashimi pieces cut to a predetermined thickness by the cutting guide slits 13 can have substantially the same size and weight.
In addition, in FIG. 12, although the lower end of each guideline 14 is the same position, as shown in FIG. 11, you may make it form the guideline 14 corresponding to every serving of sashimi long, You may make it understand with a mark. Thereby, it is possible to instantaneously determine how many people sashimi can be removed from the fence 17.

FIG. 14 shows the angle of inclination of each cutting guide slit 13 of the ridge 11 in the horizontal plane in the same manner as in FIG. 10, and the cutting guide slits 13 at appropriate places are shown for easy explanation. Write the alphabet. The actual cutting board 10 does not have alphabets.
The cutting guide slits 13 from A to N in the figure are horizontal and the inclination angle α4 is zero, and this is the horizontal base line 24 as in FIG. In the middle O, the inclination angle of the cutting guide slit 13 in the horizontal plane is inclined by α3 so as to incline toward the tail with respect to the horizontal base line 24, and the cutting edge is inserted into the cutting guide slit 13 so that the cutting guide is inserted. The fence 17 is cut along the guideline 14 corresponding to the slit 13.

Next, at T on the tail side of the fence 17, the inclination angle of the cutting guide slit 13 in the horizontal plane is inclined to α2 larger than α3 with respect to the horizontal base line 24, and the blade 2 is used for cutting with this inclination angle α2. Cut from the guide slit 13 according to the guideline 14.
Finally, at Z on the tail side of the fence 17, the inclination angle of the cutting guide slit 13 in the horizontal plane is inclined to α1 larger than α2 with respect to the horizontal base line 24. A blade edge is inserted into the guide slit 13 for cutting, and the fence 17 is cut according to the guideline 14 as it is.

  In this way, in the flat construction, the cutting guide slit 13 formed on the tail side has a slope angle α with respect to the horizontal base line 24 toward the tail side, and the cutting guide slit 13 on the horizontal plane becomes closer to the tail side. It is designed to tilt toward the tail side.

In this embodiment, just by inserting the cutting edge of the knife 1 into the cutting guide slit 13 as described above, the inclination angle of the blade 2 on the horizontal plane is automatically determined, and the fence 17 placed at a fixed position of the figure 12 By cutting according to the guideline 14 as it is, each sashimi piece cut into a predetermined thickness has almost the same size and weight, and a good-looking sashimi can be made.
As a result, even if it is not a craftsman who sows fresh fish, or a part-time employee of a fresh fish shop, a food supermarket, or a restaurant, the cutting edge of the knife 1 is simply inserted into the guide slit 13 for cutting and then cut along the guide line 14. You can make sashimi easily, and you can make sashimi in a short time.

  Also in this embodiment, only the protrusion 11 provided with the cutting guide slit 13 is formed, and the cutting guide slit 13 and the figure 12 may not be provided on the back surface of the cutting board 10. Even in this case, a sashimi of a predetermined size and weight can be made by fitting the fence 17 to the ridge 11 side. However, it is preferable to provide the guide slit 13 for cutting and the figure 12.

  Next, another embodiment of the cutting board 10 will be described. FIG. 15A shows a plan view of the cutting board 10, and FIG. 15B shows a side view of the cutting board 10. FIG. 16 shows a front view of the cutting board 10. In FIGS. 15 and 16, since the number of the cutting guide slits 13 and the guide lines 14 is simplified, the number is smaller than that of the previous embodiment. It is a number like this.

In this embodiment, the cross section of the ridge portion 11 is formed in a substantially U shape, and is bent downward at an angle of about 45 ° from the vertical piece 15 bent vertically and the upper end of the vertical piece 15. The ridge 11 is constituted by the inclined piece 16.
Further, each notch guide slit 13 formed by cutting out the protrusion 11 has a predetermined inclination angle on the horizontal plane and the vertical plane as in the previous embodiment. Each of the slit guide slits 13 is formed in a substantially V shape so as to expand upward.

FIG. 17 shows still another embodiment of the cutting board 10, FIG. 17 (a) shows a side view of the cutting board 10, and FIG. 17 (b) shows a front view of the cutting board 10. The cutting board 10 in the previous embodiment shown in FIG. 16 bent the plate material to make the inside of the ridge portion 11 hollow, but in the embodiment shown in FIG. 17, the solid portion in which the inside of the ridge portion 11 is clogged. And is formed by molding or the like.
Also in FIG. 17, the number of guide slits 13 for cutting is simplified and reduced. Further, the back surface of the ridge portion 11 is vertical as in the case of the vertical piece 15, and the front surface of the ridge portion 11 is also inclined with the same angle as the inclined piece 16. Furthermore, the substantially V-shaped shape of the guide slit 13 for cutting is the same as that of FIG.

  In the embodiment shown in FIGS. 15 to 17, the shape of the cutting guide slit 13 is substantially V-shaped, so that the blade 2 of the knife 1 can be easily inserted, and the horizontal and vertical surfaces of the cutting guide slit 13 are also shown. It is easy to see the inclination angle of the knife, it is easy to insert the cutting edge of the knife 1, and workability can be improved. Furthermore, since the back surface of the ridge portion 11 is vertical, the blade edge is obstructed in order to move backward from the vertical surface when entering the slit guide slit 13 as compared with the ridge portion 11 of the previous embodiment. Therefore, the blade 2 can be smoothly inserted into the cutting guide slit 13.

In the cutting board 10 in each of the above-described embodiments, the figure 12 and the guide line 14 are formed on the back surface of the cutting board 10 by printing, coating, etc. Therefore, the fence 17 is cut with the knife 1 on the upper surface of the cutting board 10. However, the figure picture 12 and the guide line 14 are not damaged by the blade 2 of the knife 1, and the figure picture 12, the guide line 14 and the like are not peeled off by the blade 2. Therefore, it can be used over a long period of time.
Further, when the figure picture 12, the guideline 14 and the like are formed on the upper surface of the cutting board 10, the ink of the figure picture 12 and the guideline 14 peeled off by the knife 1 does not adhere to the fence 17 which is food, and is very hygienic. It is.

By the way, a red drip (fish meat soup) comes out after a certain amount of time and days from the back and belly of the fence with three pieces of fish, and the fish meat that has been cut from this fence and sashimi. . In particular, at retail stores and supermarkets, it is common to see fences and sashimi in packs, and see that the drip has moved to the radish tender that is laid inside the pack and the tendon itself is red. .
Also, if daikon radish is not laid and the whole fish or fence is placed directly in the plastic pack, the drip accumulates on the bottom of the pack, and the fish or fence is immersed in the accumulated drip. If you are there, you can see a lot.

  Even if you buy a fish dipped in a drip or a grated fence and put it on a cutting board for cooking at home, the drip comes out of the fish or grated fence. In addition, even if the drip is bought out without coming out of the fence, the drip comes out from the fence when several hours have passed since the purchase or when cooking is performed on the day to come. In such a case, since the drip comes out of the fence in a state where the fence is placed on the cutting board, cooking is performed in a situation where the fence is immersed in the drip.

  When cooking a fence immersed in a drip or in a situation where a drip is coming out, the taste of the fence is lost due to the drip, and the fish itself or sashimi is damaged. It is difficult to restore the umami of the fence already dipped in the drip, but fish and grated fences that have come out of the drip during cooking will lose their umami unless the drip is removed as much as possible. End up.

  However, the current cutting board does not take drip removal measures, and when the fence is cut thinly to make sashimi, the fence is always in contact with or dipped in the drip. In such a case, the sashimi loses its umami taste due to the drip.

  Accordingly, FIG. 18 shows a cutting board 10 that has been provided with a measure against drip, which is fish meat juice. In FIG. 18 and subsequent drawings, the figure 12, the guide line 14 and the like are not shown. As shown in the drawing, a large number of small holes 30 are formed as drip dripping holes over substantially the entire surface, and the drip from the fence for preparing fish and sashimi prepared through the holes 30 is on the upper surface (front surface) side of the cutting board 10. To the back side. These holes 30 are formed during punching or molding.

  Thereby, the drip coming out of the fence can be prevented from dripping the lower surface of the fence into the drip during cooking as much as possible by dropping it onto the back surface of the cutting board 10 through the hole 30. The umami taste can be preserved.

  FIG. 19 shows a case where the number of holes 30 drilled in the cutting board 10 is reduced, and FIG. 20 shows a case where three holes are formed by drilling holes 30 linearly in the lateral direction of the cutting board 10. Even in such a case, the same effect as in the case of FIG. 18 can be obtained.

  FIG. 21 shows a case in which perforations 40 are formed in the lateral direction of the cutting board 10, and the perforations 40 are formed in the vertical direction in the form of three lines in the illustrated example. That is, one strip is formed at the center portion of the cutting board 10 where the drip is easy to drop, and one strip is formed at the top and bottom. The number of perforations 40 is not limited to three and may be four or more. Each slit 41 of the perforation 40 is a drip dropping hole, and this slit 41 penetrates the upper and lower surfaces of the cutting board 10.

  FIG. 22 shows the perforation 40 formed in the longitudinal direction of the cutting board 10, and FIG. 23 shows a fish picture drawn with the perforation 40, and is designed with the perforation 40. Of course, it is not limited to the fish diagram, and any design may be formed by the perforation 40.

Even in the cutting board 10 in which the perforations 40 are formed, the same effect as in the case of FIG. 18 can be obtained.
In addition, as a material of the cutting board 10, as mentioned above, it is a product made of translucent resin, and the thickness is also in the range of 0.5 mm to 1 mm as described above, and the thickness is generally commercially available. good.

  FIG. 24 is a plan view of the cutting board 10 when the perforation 40 is provided on the cutting board 10 corresponding to FIG. 3 or FIG. FIG. 25 shows a plan view of the cutting board 10 when the perforation 40 is provided in the flat cutting board 10 corresponding to FIG. Of course, a large number of holes 30 may be formed instead of the perforations 40.

  FIG. 26 shows a state in which the sashimi preparation fence 17 is placed on the upper surface of the cutting board 10 in which the hole 30 or the perforation 40 is formed. In addition, in FIG. 26, the example of the cutting board 10 in which the perforation 40 was formed is shown. The drip 18 protruding from the fence 17 is dropped downward through the slits 41 of the perforation 40 formed in the cutting board 10 so that the fence 17 is not immersed in the drip 18.

In FIG. 26, a support base 4 such as a piece of wood is placed on the left and right sides, a cutting board 10 is suspended on the support base 4 so that the drip 18 can be easily dropped, and the fence 17 is cut with the knife 1. ing. Further, the drip 18 may be absorbed by placing newspaper on the lower side of the cutting board 10, and the cutting board 10 may be placed directly on the newspaper and cooked without using the support 4. good.
When the cutting board 10 is thin and the cutting board 10 bends, a plurality of support bases 4 are arranged, and the cutting board 10 is placed on the plurality of support bases 4 for cooking.

In FIG. 27, a water absorbing sheet 31 for absorbing the drip is provided on the back surface of the cutting board 10 in which a drip dropping hole 30 is drilled so as to be bonded or peelable. FIG. 28 shows an enlarged cross-sectional view of a main part of the cutting board 10 forming the perforation 40.
The drip 18 coming out of the fence 17 is dropped on the back surface of the cutting board 10 through the hole 30 or the slit 41 of the perforation 40, and the dripped drip 18 is absorbed by the water absorbing sheet 31.

  Thus, by providing the water-absorbing sheet 31 on the back surface of the cutting board 10, as shown in FIG. 26, there is no need to use the support base 4 or the newspaper for absorbing the drip 18, thereby improving convenience. be able to. Further, since the drip 18 is absorbed by the water absorbent sheet 31, the drip 18 does not contaminate other portions. Furthermore, in the case where the water absorbent sheet 31 is separable, the water absorbent sheet 31 can be exchanged many times, which is hygienic.

  FIG. 29 shows a case where the fence 17 is vacuum-packed together with the cutting board 10 on which the water-absorbing sheet 31 is adhered or peeled off, and the tail of the fence 17 is aligned with the tail of the figure 12 and the top of the cutting board 10 is shown. In this state, it is placed in the bag 34 and the vacuum packing process is performed in that state. FIG. 29A shows the case of the fence 17 having a relatively wide width and thickness, and FIG. 29B shows the case of the fence 17 having a small width and a small thickness.

FIG. 29 shows a case where vacuum packing is performed manually, and the state is put on the cutting board 10 at a fixed position where the tail of the fence 17 is aligned with the tail of the figure 12 formed on the cutting board 10. The cutting board 10 is put in a bag 34 and vacuum packed. A product that has been vacuum-packed is called a sashimi product.
In particular, as shown in FIG. 29 (b), when the width of the fence 17 is narrow and the thickness is thin, the vacuum packing process is not performed by putting only the fence 17 in the bag 34 and performing the vacuum packing process. Therefore, it is easy to put the fence 17 in the bag 34, and the fence 17 can be put in the bag 34 in a fixed position, that is, in a state where the fence 17 is adjusted to the fixed position of the figure 12 of the cutting board 10. .

  Moreover, since the rib-shaped protrusion 11 is formed on the cutting board 10, the protrusion 11 improves the rigidity of the cutting board 10, and therefore, even in the case of the relatively heavy fence 17, the cutting board 10. Even when the cutting board 10 on which the fence 17 is placed is put on the bag 34, the workability can be improved.

FIG. 30 shows a view when the vacuum packing process is performed. Since the fence 17 is placed on the cutting board 10 and placed in the bag 34 to perform the vacuum packing process, the cutting board 10 and the fence 17 are cleanly arranged at the substantially central portion of the bag 34. Therefore, the fence 17 is not biased in the bag as in the prior art, and the commercial value is not reduced.
The chopping board 10 to be vacuum packed may be the chopping board 10 not provided with the water absorbing sheet 31 on the back surface. In this case, the entire chopping board 10 on which the fence 17 is placed is vacuum packed. Moreover, although the case of the cutting board 10 provided with the perforation 40 is shown in the example of illustration, the case of the cutting board 10 which perforated many holes 30 is applicable.

  Since the fence 17 is placed on the cutting board 10 and placed in the bag 34 for vacuum packing, the fence 17 is held at a fixed position on the cutting board 10. After the vacuum packing process, the fence 17 is moved from the bag 34 to the fence 17. Even when the cutting board 10 is taken out in a state where it is placed, the fence 17 is maintained at a fixed position on the cutting board 10, so that the fence 17 is cut into the guide slit 13 for cutting of the ridge 11 as it is. I can go.

  As described above, even if a drip comes out from the fence 17 after the vacuum packing process, the drip is dropped through the hole 30 of the cutting board 10 or the slit 41 of the perforation 40, and the dripped drip is applied to the water absorbing sheet 31. It is absorbed and can maintain the umami of the fence 17. In addition, when the fence 17 is simply put in a bag or pack without vacuum packing, the drip from the fence 17 is absorbed by the water absorbing sheet 31 and prevents the fence 17 from being immersed in the drip. The umami of the fence 17 can be maintained.

In addition, a general consumer who purchases the sashimi product, a person such as a fresh fish shop or a restaurant part-time employee cuts the end of the bag 34 so that the fence 17 does not move on the cutting board 10 from the bag 34. Is removed from the bag 34.
And since the fence 17 is in a fixed position with respect to the figure 12 on the cutting board 10, the cook puts the blade edge of the knife 1 in the guide slit 13 for cutting of the ridge 11 and follows the guideline 14. By simply cutting the fence 17, a sashimi of the same size and weight can be made cleanly and easily.

29 and 30 show the case where one fence 17 is put in the bag 34 and vacuum packing is performed. In the case of FIG. 31, a plurality of kinds or plural ingredients are put in the bag 34 and vacuum packed. This shows the case of processing.
The fence 17 is placed at the position of the figure 12 on the cutting board 10, and the wasabi 42 and the radish soap 43 in the pack are placed at other locations, and put in the bag 34 as they are. Then, vacuum packing is performed.

  FIG. 32 shows a plan view of the bag 34 after the vacuum packing process, and the fence 17, wasabi 42, and radish soap 43 are kept on the cutting board 10. , Wasabi 42, Daikon radish 43 can be vacuum-packed without moving, and even if many fences 17 are vacuum-packed, the ingredients remain in the same position, so it looks good and has a good commercial value Will not drop.

In addition, the hole 30 and the perforation 40 for dropping the drip of the fence 17 downward on the cutting board 10 and the moisture absorbing sheet 31 for absorbing the drip dripped from the hole 30 and the perforation 40 are bonded to the back surface of the cutting board 10. The structure having the above structure is a case where vacuum packing is performed.
The cutting board 10 in which the drip dripping hole 30 and the perforation 40 are formed without providing the moisture absorbing sheet 31 is a normal cutting board used for simply cutting the fence 17 without vacuum packing, Only the cutting board 10 is sold alone.

  30 to 32, the guideline 14 and the figure 12 formed on the back surface of the cutting board 10 are not shown. In addition, the cutting board 10 when the fence 17 is vacuum-packed and the cutting board 10 sold separately are subjected to antibacterial treatment.

In addition, the cutting guide slit 13 of the cutting board 10 shown in FIG. 15 has an inverted V-shape, but can be applied to the cutting guide slit 13 of the cutting board 10 of another embodiment.
Furthermore, when the figure 12 and the guide line 14 are not formed on the back surface of the cutting board 10, the material of the cutting board 10 may be translucent or opaque. In this case, the material may be made of wood as well as resin, but resin is easier to produce, so resin is a preferred example.

DESCRIPTION OF SYMBOLS 1 Knife 2 Blade 10 Cutting board 11 ridge part 12 figure 13 guide slit for cutting 14 guideline 17 fence 18 drip 24 horizontal base line 26 vertical base line 30 hole 31 water absorption sheet 40 perforation 41 slit

Claims (10)

A cutting board (10) for placing a sashimi preparation (17) that becomes narrower and thinner from the fish body to the tail, and cut the fence (17) with a knife (1) to make sashimi. And
A protrusion (11) is integrally formed on the upper surface of the cutting board (10) over substantially the entire length in the longitudinal direction of the cutting board (10),
An interval in which the guide slit (13) for cutting into which the cutting edge of the knife (1) is inserted into the ridge (11) substantially corresponds to the thickness of one sashimi in the lateral direction of the ridge (11). Many
A line in the front-rear direction of the incision guide slit (13) formed corresponding to the fish head side is defined as a horizontal base line (24) on a horizontal plane,
The inclination angle (α) of the cutting guide slit (13) with respect to the horizontal base line (24) is sequentially increased so that the inclination angle (α) of the cutting guide slit (13) is inclined toward the tail side as it reaches the tail side. Formed to be large,
The cutting board (10) is made of a light-transmitting material, and serves as a guide for cutting the fence (17) with the knife (1) in the same direction as the front-rear direction of each of the cutting guide slits (13). The guideline (14) is formed on the lower surface of the cutting board (10),
The fence (17) placed on the cutting board (10) with a knife (1) in which the inclination angle of the blade (2) on a horizontal plane is determined in a state where the cutting edge is inserted into the cutting guide slit (13) A cutting board for sashimi, characterized in that it cuts through. A cutting board (10) for placing a sashimi preparation (17) that becomes narrower and thinner from the fish body to the tail, and cut the fence (17) with a knife (1) to make sashimi. And
A protrusion (11) is integrally formed on the upper surface of the cutting board (10) over substantially the entire length in the longitudinal direction of the cutting board (10),
An interval in which the guide slit (13) for cutting into which the cutting edge of the knife (1) is inserted into the ridge (11) substantially corresponds to the thickness of one sashimi in the lateral direction of the ridge (11). Many
A line in the front-rear direction of the incision guide slit (13) formed corresponding to the fish head side is defined as a horizontal base line (24) on a horizontal plane,
The inclination angle (α) of the cutting guide slit (13) with respect to the horizontal base line (24) is gradually increased so that the inclination angle of the cutting guide slit (13) is inclined toward the head side as it reaches the tail side. Formed into
A vertical line (26) on the vertical plane is defined as the vertical line of the cutting guide slit (13) formed corresponding to the fish head side,
The inclination angle (β) of the cutting guide slit (13) with respect to the vertical base line (26) is sequentially increased so that the head side tilts as the inclination angle (β) of the cutting guide slit (13) reaches the tail side. Formed to be
The cutting board (10) is made of a light-transmitting material, and serves as a guide for cutting the fence (17) with the knife (1) in the same direction as the front-rear direction of each of the cutting guide slits (13). The guideline (14) is formed on the lower surface of the cutting board (10),
The knife placed on the cutting board (10) with a knife (1) in which the inclination angle of the blade (2) on the horizontal plane and the vertical plane is determined in a state where the cutting edge is inserted into the cutting guide slit (13). Cutting board for scissors characterized by cutting the fence (17). The ridge (11) has a cross-sectional shape of any one of a substantially semicircular shape, a substantially U-shape, and a substantially inverted V shape, and the ridge (11) is integrally formed with the cutting board (10) in a rib shape. 3. The cutting board for scissors according to claim 1 or 2, wherein the cutting board is formed as described above.   The ridge (11) has a substantially square hollow cross-sectional shape or a solid triangular shape, the back surface of the ridge (11) is a vertical surface, and the front side is the vertical surface. An inclined surface inclined downward at an angle of approximately 45 ° from the upper edge, and the shape of the guide slit for cutting (13) is substantially V-shaped with the upper portion expanded. Item 3. A cutting board for scissors according to Item 2. The cutting board (10) is made of a light-transmitting material, and a figure (12) trimmed so as to roughly correspond to the planar shape of the fence (17) is fenced corresponding to the guide slit for cutting (13). The cutting board for scissors according to any one of claims 1 to 4 , wherein the cutting board is formed on a lower surface of a cutting board (10) corresponding to the position for placing (17).   The cutting board for sashimi according to claim 1 or 2, wherein the guideline (14a) corresponding to each serving of sashimi is formed longer than the other guideline (14). A large number of holes (30) are provided in the cutting board (10) for dripping drips (18) which are fish and fish broth coming out of the fence (17) on the back surface of the cutting board (10). The cutting board for scissors in any one of Claims 1-6 . A plurality of perforations (40) are formed in the vertical direction or lateral direction of the cutting board (10), and the drip is fish soup coming from the fish or the fence (17) by the slit (41) of the perforation (40). The cutting board for scissors according to any one of claims 1 to 6 , wherein (18) is dropped on the back surface of the cutting board (10). A water-absorbing sheet (31) that absorbs drip (18) dripped onto the back surface side of the cutting board (10) through the hole (30) or the slit (41) of the perforation (40) is cut into the cutting board (10). The cutting board for scissors according to claim 7 or 8 , wherein the cutting board is provided on the back surface of the board so as to be freely bonded or peeled. The claims 1 arranged the fence (17) in position on the upper surface of the cutting board of any one of claims 9 (10), cutting board carrying the該柵(17) (10) for each bag (34) Sashimi products characterized by being vacuum-packed in