JP3024120U - Net for meat processing - Google Patents

Abstract

(57) [Summary] [PROBLEMS] To provide a meat processing net capable of solving the problem of peeling due to the weft thread biting while maintaining the processed meat in a constant shape. SOLUTION: In the case of constructing a net 1 for meat processing, which is a net-like tubular body in which tubular weft yarns 2 are knotted by warp yarns 3, the weft yarns 2 are formed by winding fibers in a coil shape. The braid 5 is formed by alternately knitting the elastic spring yarns 4 having elasticity.

Description

[Detailed description of the device]

[0001]

[Technical field to which the device belongs]

 The present invention relates to a meat processing net used for producing ham or sausage.

[0002]

[Prior art]

 When manufacturing ham or sausage, the raw meat is packed in a processing net, and various processes such as heating, drying, smoking, steam boiling or boiling boiling, and cooling are performed in this state.

By the way, in the above manufacturing process, the raw material meat expands once in the heating process and then contracts considerably in the drying and cooling processes compared to the original raw material meat. Therefore, it is necessary to keep the processed meat in a certain shape without causing tension or slack in the net due to expansion and contraction of the raw meat during the manufacturing process. As a meat processing net capable of absorbing such expansion and contraction of raw material meat, conventionally, as shown in FIG. 6, a weft thread 32 formed by winding a natural fiber or a synthetic fiber thread 31 around a rubber core material 30 is spirally wound. There is also one in which the weft yarns 32 are knotted by the warp yarns 33 made of the above synthetic fibers or the like by forming a cylindrical body by winding the yarns in a circular shape.

[0004]

[Problems to be solved by the device]

 When the conventional meat processing net is used, as shown in FIG. 7, in the processed meat, the weft threads 32 are in the processed meat 35. This was considered to be necessary for producing good taste when producing ham or sausage. However, it has been found that if the weft thread 32 bites into the carcass meat 35, it becomes difficult to peel it off, which causes inconvenience to consumers.

On the other hand, it can be considered that the elastic force (tightening force) of the rubber core material is weakened to prevent biting, but the tightening force of the rubber core material is determined for each manufacturing lot, and it is necessary to change the tightening force. , It is necessary to use a different manufacturing lot, and the degree of freedom in setting the tightening force is low.

The present invention has been made in view of the above conventional circumstances, and an object of the present invention is to provide a meat processing net that can solve the problem of peeling due to the weft thread biting without deteriorating the processing efficiency. .

[0007]

[Means for Solving the Problems]

 The present invention relates to a net for meat processing of a net-like tubular body in which tubular weft yarns are knotted with warp yarns, and the weft yarns have stretchability formed by winding fibers in a coil shape. It is characterized in that it is composed of a twisted string formed by twisting a plurality of the spring yarns that it has, or a braided string that is alternately knitted.

[0008]

[Embodiment of device]

 Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. 1 to 4 are views for explaining a meat processing net according to an embodiment of the present invention. FIG. 1 is a schematic view of the net, FIG. 2 is a cross-sectional view showing a filled state of processed meat, and FIG. 3 is a weft. FIG. 4 is a configuration diagram of a spring thread.

In the meat processing net 1, the weft threads 2 are spirally wound and the lower end portion 2a is closed, and the weft threads 2 are knotted with warp threads 3 at intervals in the circumferential direction thereof. It is constructed by forming a net-like bottomed cylinder, and the basic structure is the same as the conventional one. Then, the raw meat is packed in the net 1 and the upper end is closed, and ham, sausage, baked pork and the like are produced by subjecting the meat to various processes such as heating, drying, smoking, steam boiling or boiling boiling and cooling.

The weft thread 2 is composed of a braided cord 5 in the form of a net tube, in which braided spring threads 4 are alternately woven. The spring thread 4 is made by winding a natural fiber or a synthetic fiber in a coil shape, and as shown in FIG. 4 (b), has elasticity with respect to axial tension. The expansion and contraction rate of the braid 5 is set to about 200%. For example, when the diameter of the cylindrical body is 85 mm and the perimeter is 170 mm, the perimeter at maximum extension is 350 mm. Further, when the folding diameter is 80 mm, the maximum circumferential length is 330 mm. Here, the expansion / contraction rate of the braid 5, and thus the tightening force for the raw meat, can be set appropriately by the number of the spring threads 4 and the like.

The operation and effect of this embodiment will be described. According to the meat processing net 1, since the braid 5 having the expansion and contraction rate of about 200%, which is formed by braiding the spring threads 4 alternately, is used for the weft thread 2, even if the raw meat contracts during processing, The raw meat can be held in a constant shape without being loosened, and the tightening force for the raw meat becomes an appropriate amount. As a result, the weft threads 2 bite into the meat 6 during the machining process. In this case, the weft thread 2 can be easily peeled off, and the time and effort required for cooking can be reduced.

Further, since the braid 5 is formed by knitting the spring yarn 4, the tightening force of the weft yarn 2 can be easily adjusted by adjusting the number of the spring yarn and the like. By the way, in the case of the weft thread using the above-mentioned rubber core material, the tightening force of the rubber core material is determined by the manufacturing lot, so it is necessary to use a different lot in order to adjust it to an appropriate size. There is a low degree of freedom.

In the above embodiment, one fiber is wound into a coil to form the spring yarn 4, but in the present invention, as shown in FIG. 5, two or three or more fibers are wound into a coil. The spring thread 4 ′ may be formed by wrapping with a coil.

Although the case where the braid 5 made by knitting the spring yarn 4 is adopted is taken as an example, the present invention may employ a twisted cord formed by twisting a large number of spring yarns 4. In this case, the same effect as the above embodiment can be obtained.

Further, the weft thread 2 is spirally wound to form a cylindrical body. However, in the present invention, the ring-shaped weft thread may be arranged at intervals to form a cylindrical body.

[0016]

[Effect of device]

 INDUSTRIAL APPLICABILITY As described above, according to the meat processing net according to the present invention, a twisted cord formed by twisting elastic spring yarns formed by winding fibers in a coil shape, or a braid formed by alternately braiding Since weft is used for the weft thread, the tightening force can be set to an appropriate value while maintaining the processed meat in a certain shape, the weft thread can be prevented from biting and the weft thread can be easily peeled off, and the time and effort required for cooking are reduced There is an effect that can be done.

[Brief description of drawings]

FIG. 1 is a schematic view showing a meat processing net according to an embodiment of the present invention.

FIG. 2 is a cross-sectional view showing a state where the net is filled with processed meat.

FIG. 3 is a configuration diagram of the weft.

FIG. 4 is a configuration diagram of the spring thread.

FIG. 5 is a configuration diagram showing a modified example of the spring thread.

FIG. 6 is a schematic view showing a conventional net.

FIG. 7 is a cross-sectional view illustrating a conventional problem.

[Explanation of symbols]

 1 Net for meat processing 2 Weft thread 3 Warp thread 4,4 'Spring thread 5 Braid

Claims (1)

[Scope of utility model registration request] 1. In a net for meat processing, which is a net-like cylindrical body in which tubular weft yarns are knotted together by warp yarns, the weft yarns have stretchability formed by winding fibers in a coil shape. A twisted string made by twisting a plurality of spring threads,
Alternatively, the meat processing net is characterized by being constituted by braids that are alternately woven.