JP3060246U - Ham products - Google Patents

Abstract

PROBLEM TO BE SOLVED: To eliminate the winding or tying process of a thread or a string in a ham production process, to reduce the production cost of ham, and yet to have a beautiful outer shape and a high commercial value without impairing the handmade feeling. Providing a packaged form of fresh ham products,
It is another object of the present invention to provide a ham product packaging form in which a consumer does not need to remove a package when eating a ham product and does not scatter packaging dust. SOLUTION: A cloth or film having a string-like body fixed to the surface thereof at substantially regular intervals or in a pattern is applied to the entire surface or a part of the surface of the ham mass in a state where the ends are not fixed. A ham product that is applied.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a packaging form for ham products such as roast ham and boneless ham. More particularly, the present invention relates to a ham product having a cloth or film to which a cord is fixed, which is adhered to the surface thereof.

[0002]

[Prior art]

 In general, for ham products, the raw meat chunks from which the pork loins and shoulders have been removed are appropriately shaped, salted (cured), reformed if necessary, and the surface of the meat chunks. Is wrapped with a cotton cloth or the like, and a thick thread or string is evenly wrapped around it and tied, and the product is processed through smoking, boiled or steamed, cooled, packaged, and other processes.

[0003] In the above-mentioned ham product manufacturing process, a thread or a string is wound around the surface of the raw meat wrapped with a cloth before the heating process and tied up by heating such as smoking or steaming. To prevent the shape, ham products with such a wrapped thread or string are pleasing because they have a handmade feeling and have high commercial value. However, when mass-producing ham products such as roast ham and boneless ham, it takes a considerable amount of time to wind and tie the threads and strings evenly around the surface of each piece of meat at regular intervals, It is quite a laborious task. Moreover, if the thread or string is not tightly wound, it may unwind or loosen with the heating of the meat mass, and if unraveled or loosened, the thread or string must be rewound in the packaging process. Therefore, the step of winding the thread or string impairs the productivity of the ham product and has a great influence on the production cost. A ham product wrapped with a thread or string looks good, but it takes time to cut and remove the thread or string when eating it, and the removed thread or string is scattered on the spot. is there.

[0004] For this reason, recently, in order to solve the above-mentioned problem, a raw material mass is packed in a cloth bag to which a string is fixed, and the upper end thereof is tied or folded and subjected to a heating step. Attempts have been made to produce ham products. One example will be described with reference to FIG. 2. The raw meat lump 1 shown in FIG. 2 (a) is packed in a cloth bag 2 shown in FIG. 'Is folded or tied with an appropriate thread and heat-treated to produce a product. Cloth bag 2 is formed by sewing a side end of a coarse cotton cloth and tying the lower end 4 with a octopus thread. A string 3 made of twisted cotton thread is sewn at substantially equal intervals on the entire surface. (However, as shown in (b) and (c) of FIG. 2, a string 3 or the like is often not fixed to the upper part 2 'of the cloth bag 2.) However, when such a cloth bag is packed with raw meat chunks, Due to the frictional resistance of the sack, the lump of meat will inevitably adhere to the inner surface of the sack, making it extremely difficult to fill, low work efficiency and no increase in productivity. In addition, the thickness and size of the raw meat chunks vary, so even if they can be filled, they become loose or tight with respect to the cloth bag, making it difficult to produce a beautifully shaped ham product. In addition, it is troublesome to sew or bind the lower end and side edges of the cloth in advance to form a bag. Thus, ham products packed in cloth bags have various problems and are not suitable for practical use.

[0005]

[Problems to be solved by the invention]

 In the above situation, the present invention has been devised to solve all the above problems. That is, the first object of the present invention is to provide a packaging form for ham products having a beautiful outer shape and a high commercial value by eliminating the step of winding a thread or a string, reducing the cost of ham production, and maintaining the feel of handmade. It has been devised as an issue of. A second object of the present invention is to provide a ham product packaging form in which the consumer does not have to remove the packaging when eating the ham product and does not scatter the packaging waste. A third object of the present invention is to provide a practical ham product packaging form which achieves the above first and second problems and has high production efficiency and can be stably mass-produced. Is what you do.

[0006]

[Means for Solving the Problems]

 In the present invention for achieving the above object, the invention according to claim 1 applies a cloth or film having a string-like body fixed to a surface of a ham mass in a state where the ends are not fixed. A ham product that is applied.

[0007] In the present invention, the invention described in claim 2 covers the entire surface of the ham mass with a cloth or a film having a string-like body fixed to the surface without fixing the ends. The invention according to claim 3 is a ham product to be worn, wherein a cloth or a film having a string-like body fixed to the surface thereof is applied to a part of the surface of the ham mass in a state where the ends are not fixed. A ham product that is applied.

[0008] Further, in the present invention, the invention according to claim 4 is characterized in that a cloth or a film having a string-like body fixed to the surface thereof at substantially constant intervals is provided on the surface of the ham mass in a state where the ends are not secured. A ham product which is adhered to the entire surface of the hamper, and the invention according to claim 5 is characterized in that a cloth or film having a string-like body fixed to the surface thereof at a substantially constant interval is not tied to the end. This is a ham product that is applied to a part of the surface of a ham mass.

[0009] Further, in the present invention, the invention according to claim 6 is characterized in that a cloth or film having a string-like body fixed on the surface so as to draw a pattern is applied to the surface of the ham mass in a state in which the ends are not secured. The present invention according to claim 7 is a cloth or film having a string-like body fixed on the surface so as to draw a pattern, and does not fix the end of the cloth or film. In this state, it is a ham product that is applied to a part of the surface of a ham mass.

Hereinafter, the present invention will be described in detail. In the entire description of the present invention, the term "ham product" refers to ham produced in a factory or the like, other than ham produced at home, and includes products similar to ham. Ham lumps are unpackaged hams.

The ham product of the present invention is manufactured through the following manufacturing steps. First, according to the usual method of ham production, a piece of meat from which the pork was removed from the loin and shoulders was shaped into a suitable size, salted, and reshaped as necessary. It is used as a raw meat mass.

In the present invention, a cloth or a film having a string attached to the surface is adhered to the entire surface or a part of the surface of the above-mentioned raw meat mass in a state where the ends are not fixed. Then, according to a conventional method, the raw meat mass is made into a ham mass through a process of smoking, boiling or steaming, and cooling, and further subjected to required packaging, for example, vacuum packaging with a plastic film, to obtain a `` string on the surface ''. A ham product in which a cloth or film to which the body is fixed is applied to the entire surface of the ham mass or a part thereof.

In the present invention, as a cloth or film to be adhered to the raw meat block, various cloths such as rayon and non-woven cloth, plastic sheets or plastics such as vinylidene chloride, polyethylene, polypropylene and polyester are used in addition to cotton cloth. A film, a composite cloth or a composite film made by laminating them, or the like can be used. Cellulose-based special paper or cellophane used as a casing material for ham or sausage may also be used. In addition, it is preferable to use a cloth or a film whose inner surface is not fluffed in order to avoid adhesion to a meat lump.

In the present invention, the cloth or film to be adhered to the meat chunk uses a string-shaped body fixed on the surface thereof in advance. In the present invention, the string-like body refers to a thread or a string or a sheet or a string formed by knitting them appropriately.In the case of a thread, a normal thread made of a natural fiber such as a cotton thread or a hemp thread is used. Good, but it is preferable to use thicker ones. In the case of a string, besides those made by twisting these threads, a tape-like or thin sheet-like string made of a plastic material such as nylon, vinyl, or polyester can be used. In any case, when a string or string made of a natural material is used as the string-like body, it is preferable to use one that has been sufficiently sterilized by radiation or the like. Some plastic cords shrink due to water absorption or heating.These properties can be used to increase the degree of adhesion of the cloth or film to the surface of the ham mass. In some cases, the outer shape of the ham product is improved, which is preferable.

[0015] In the present invention, fixing the string to the surface means attaching the string to the front side of the cloth or film by any fixing means so as not to be easily detached. The means for fixing the string is not particularly limited. For example, the string may be attached to the surface of a cloth or film using a heat-welding adhesive or the like (limited to those which are harmless for food hygiene). It is better to put it on or sew it using a thread or the like. In the present invention, there is no particular limitation on the width of the string to be used or the interval at which it is attached to the cloth or film. For example, a string of 1 to 5 mm width is attached almost in parallel at an interval of 2 to 5 cm. It can be fixed. It is preferable that the string-like body is fixed while maintaining a parallel width at a substantially constant interval, since the appearance of winding the string-like body over a cloth is preferable, but other attachment methods may be used. . For example, a ham product can be made to have a more preferable appearance by forming a geometric pattern such as a mesh pattern or a spiral pattern on the surface of a cloth or a film by attaching the strings in a crossed manner.

A general method of applying a cloth or film to which a string is fixed on the surface of a meat lump will be described. First, the cloth or film attached to the string is attached to the lower side (outward). And place the raw meat chunks of the appropriate size treated as described above on top of it and roll them with force. Then, the cloth or the film is stuck to the surface of the meat lump by the moisture of the meat lump, so that both ends and side ends of the wound cloth or the film do not need to be particularly fastened. Also, the cloth or film may be of a size that can cover the entire surface of the meat mass, and there is no need to provide a margin so that it can be wound twice or fastened to the ends. It may be large enough to cover part of the meat mass. One cloth or film may be used for one piece of meat, or two or more pieces may be used. As described above, in the present invention, to attach a cloth or a film to the surface of a meat mass means to cover the surface of the meat mass with a cloth or a film and adhere to the surface by the moisture of the meat mass. Means In the present invention, the left and right ends and side edges of the cloth or film adhered to the meat mass are left open without being tied. As described above, meat chunks with a cloth or film applied to all or part of the surface are made into ham chunks through a heating process.At this time, the meat chunks shrink somewhat due to heating. The film can be deformed following the deformation of the meat mass because the edges are not tied, and there is no wrinkle or gap between the meat or ham mass and the cloth or film. It is attached to the surface of the ham mass without easily detaching.

Next, another method for producing a ham product in which a cloth or a film is adhered to a part of a ham mass will be described. After the ham product applied to the entire surface of the ham is completed, the ham product may be cut to an appropriate size. For example, if a ham product is cut into round slices, a ham product is obtained in which a cloth or film with a string attached to the surface is applied only to the peripheral surface of the ham mass, and this is further vacuum-purified with a plastic film. Just wrap it. Even a ham product in which a cloth or a film to which a string is fixed is applied to a part of a ham mass has a beautiful external shape and does not impair the feeling of handmade.

[0018] Thus, the meat mass on which the cloth or film to which the string-like body is adhered is cooled through a heating process such as smoking, boiling in water or steaming in accordance with a conventional method to produce a ham product. After completion of the process, the product is vacuum-packed or shrink-wrapped as required, and then subjected to a packaging process such as labeling and packing in an outer box.

[0019]

[Action]

 The ham product of the present invention is obtained by using a cloth or film having a string attached to the surface, that is, a cloth or a film having a thread or string stuck or sewn on the surface thereof as a raw meat mass. Is applied to the entire surface or a part of the surface, so that even if the raw meat mass is deformed in the heating step, the string is not loosened or loosened, and it is not distorted. Is simply affixed to the surface of the meat lump without tying the ends, so if the meat lump deforms somewhat due to heating, the cloth or film deforms following it, Since it continues to be adhered to the surface of the cloth, there is no wrinkle or gap between the cloth or the film and the meat mass, and a clean external shape can be maintained. In addition, no effort is required because the cloth or film is simply stuck on the surface of the meat mass without tying the ends. Therefore, the production process of ham products can be simplified and production costs can be greatly reduced as compared to the past, and ham products with a good appearance such as a handmade feel and high commercial value can be mass-produced. .

[Embodiment of the invention]

 Hereinafter, the present invention will be further described with reference to the drawings.

[0020]

【Example】

 FIG. 1 shows an embodiment of the present invention. In FIG. 1 (a), reference numeral 1 denotes a pork loin-cured meat (cut and molded into a diameter of about 10 cm and a length of about 30 cm). In the same (b), 2 is a cotton cloth wrapped around the salted loin meat 1, and 3 is a cotton cloth sewn on the surface of the cotton cloth 2 at approximately 3 cm intervals in a substantially parallel shape. It is a string. The cotton string 3 is formed by knitting several cotton yarns to a width of about 3 mm. FIG. 2B shows a state in which a cotton cloth 2 having a cotton string 3 sewn on the surface is wound around the salted loin meat 1, and the excess portion covering the outer periphery of the salted loin meat 1 is appropriately cut. You. The left and right ends and side ends of the cotton cloth 2 are not tied with a thread and are left open. (C) shows a state in which the cotton cloth 2 on which the cotton string 3 is sewn has been wound around the surface of the salted loin meat 1.

The packaged body wrapped with the cotton cloth of the salted loin 1 is smoked, boiled or steamed, cooled, and finished as a ham product. Then, as shown in FIG. They are sliced and vacuum-packed with plastic film to make ham products. Each ham product is a ham product in which a cotton cloth 2 on the surface of which a cotton string 3 is sewn at an interval of about 3 cm is attached to the periphery of each ham mass.

In the ham product of the present embodiment, a cotton cloth 2 having a cotton string 3 sewn on the surface thereof at a substantially constant interval is merely applied over the peripheral surface of the loin meat 1, and is attached to the left and right sides of the cotton cloth 2. Since both ends and side ends are open, even if the meat lump 1 is deformed in the heating step, the cotton string 3 does not unravel or loosen and does not warp. Since the cloth 2 can be deformed following the deformation of the loin meat 1, there is no wrinkle or a gap between the loin meat 1 and the cotton cloth 2, and even if the raw meat mass becomes a ham mass, You can keep a clean outline. The roast ham product of the present embodiment has a handmade feeling as if it were produced by wrapping and tying a cotton string 3 from the cotton cloth 2 at first glance, although the process was simplified. As a result, the commercial value is high.

In the present embodiment, a ham product in which a single piece of ham product is cut into a ring shape and a part of the meat lump 1 is covered with a cotton cloth 2 to which a cotton string 3 is sewn is described. However, such a cleaving does not change the favorable external impression. Furthermore, the ham product of the present embodiment does not require much effort to remove the cotton cloth 2, and the packaging waste such as the cotton string 3 is not scattered, so that the ham product can be easily eaten as it is.

[0024]

[Effect of the invention]

 As described in detail above, the ham product of the present invention is obtained by applying a cloth or film having a string-like body, that is, a thread or a string attached or sewn, on the entire surface or a part of the surface of the ham mass. Because it is attached, the string is not unraveled or loosened and does not buckle, so it can be maintained as it is. At first glance, it gives a handmade feeling as if it were made by wrapping a thread or string over a cloth or film, and does not impair the commercial value.

In the ham product of the present invention, a cloth or film having a string-like body fixed to the surface is simply applied to the entire surface or a part of the surface of the ham mass. The ham product production cost can be greatly reduced because the process of wrapping a string or the like over a cloth, which has reduced productivity in the conventional ham production process, can be eliminated. Can be done.

[0026] Further, the ham product of the present invention does not directly wrap a string or the like around the ham product as in the conventional product, so that the consumer can easily remove the packaging and does not scatter the packaging waste. , Making it easier to eat ham products.

[Brief description of the drawings]

FIG. 1 shows an example of a ham product of the present invention and a method for producing the same.

FIG. 2 shows an example of a conventional ham product and a production method thereof.

[Explanation of symbols]

 Reference Signs List 1 raw material mass 2 cotton cloth or cotton cloth bag 2 'top of cotton cloth bag 3 cotton string 4 lower end of cotton bag

Claims (7)

[Utility model registration claims] 1. A ham product obtained by applying a cloth or film having a string-shaped body fixed to the surface thereof to the surface of a ham mass without fixing the ends. 2. A ham product comprising a cloth or a film having a string fixed to a surface thereof, which is applied to the entire surface of the ham mass without fixing the ends. 3. A ham product in which a cloth or film having a string-like body fixed to the surface thereof is applied to a part of the surface of the ham mass without fixing the ends. 4. A ham product comprising a cloth or a film having a string-like body fixed to the surface thereof at substantially regular intervals and applied to the entire surface of the ham mass without fixing the ends. 5. A ham product comprising a cloth or film having a string-like body fixed to the surface thereof at a substantially constant interval and applied to a part of the surface of the ham chunk without fixing the ends. 6. A ham product in which a cloth or film having a string-like body fixed on its surface so as to draw a pattern is applied to the entire surface of the ham mass without fixing the ends. 7. A ham product comprising a cloth or film having a string-like body fixed on its surface so as to draw a pattern, on a part of the surface of the ham mass without fixing the ends.