JP3191204U - Cow tongue shaping packaging structure - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a grilled meat piece which can be stocked for a predetermined period in an unsliced state, can be immediately sliced and provided when used, and has an excellent appearance and texture when sliced. To provide a beef tongue orthopedic packaging structure that can supply. SOLUTION: The entire skin layer except the cut surface is peeled off from a beef tongue body 1, and the bottom side of two thick blood vessels 2 long and left and right parallel to each other in the beef tongue body is parallel to the blood vessels. Two cutting grooves 4 including the bottom surface 1c formed by excision are pressed from the width direction of the beef tongue body to bring the inner surfaces of the cutting grooves into close contact with each other to form a rectangular beef tongue shaping body. The entire body is compressed and packaged with a thin film, and the inner surfaces of the cut grooves that are in close contact with each other are bound by the components in the beef tongue. [Selection diagram] Fig. 3

Description

  The present invention relates to a beef tongue shaping and packaging structure in which beef tongues are shaped and packaged, and particularly to a beef tongue shaping and packaging structure suitable for use as grilled meat.

  In general, beef tongue is popular as edible meat, and is used as a baked meat and other ingredients.

  When using a beef tongue for yakiniku, an edible portion is taken out from the front and rear long beef tongue, and then sliced in a direction perpendicular to the longitudinal direction to cut out a piece of yakiniku of a predetermined thickness and used for yakiniku.

  Moreover, as a yakiniku piece for general consumers, it has been proposed to arrange and sell one or a plurality of yakiniku pieces of a predetermined thickness in advance (see, for example, Patent Document 1 and Patent Document 2). ).

JP 2002-019827 A Japanese Patent Laying-Open No. 2005-065548

  The sliced grilled meat pieces proposed by Patent Document 1 and Patent Document 2 are mainly formed so that they can be grilled immediately after opening, and are used for home use but for business use. I can't.

  The cow tongue that can be used for business use can be stocked for a predetermined period in an unsliced state, and can be sliced and provided immediately when used, and exists in the cow tongue 2 It is desirable to be able to supply a piece of yakiniku that has been removed from blood vessels that are unsuitable for thick edible books and is shaped similarly to the absence of blood vessels, and has excellent appearance and texture when sliced.

  The present invention has been made in view of these points, and can be stocked for a predetermined period of time without being sliced, and can be sliced and provided immediately when used. Two thick edible foods present in the tongue are removed for blood vessels that are unsuitable for blood and are shaped in the same way as there are no blood vessels. It is an object of the present invention to provide a cow tongue shaping packaging structure that can be made.

  In order to achieve the above-described object, the cow tongue shaping and packaging structure according to the first aspect of the present invention is characterized by a cow tongue body in which the tongue body and the tongue base are continuous in the front and rear, and the bottom and back of the tongue base. From the bovine tongue main body long in the front-rear direction cut out from the oral cavity of the cow with a portion, a all of the skin layer excluding the cut-out surface is peeled off, and b is long and parallel in the left-right direction before and after existing in the bovine tongue main body. The bottom side of the thick blood vessel is excised in parallel with the blood vessel, and the two blood vessels are cut off from the bottom surface of the bovine tongue body including the bottom surface formed by the excision on the bottom side, thereby providing two cut grooves The cow tongue body in which the cow tongue is formed is pressed from the width direction so that the inner surface of the cut groove is brought into close contact with each other to form a rectangular cow tongue shaping body, and the whole cow tongue shaping body is compressed and wrapped with a thin film. The cut grooves that are in close contact with each other Inner surface is in that it is a packaging structure which is sintered applied by bovine tongue inside components.

  And according to the cow tongue shaping packaging structure which concerns on this 1st aspect, while being able to stock a predetermined period in the state which is not sliced, when using it, it can provide by slicing immediately. In addition, the two thick edible foods present in the tongue of the cow are removed and unshaped blood vessels are shaped as if there are no blood vessels, and the grilled meat has excellent appearance and texture when sliced. The excellent effect that a piece can be supplied can be exhibited.

  The bovine tongue shaping and packaging structure of the second aspect is characterized in that, in the first aspect, a hard meat portion having a predetermined length at the distal end of the bovine tongue shaping body is cut out.

  And according to the invention which concerns on this 2nd aspect, since the hard fleshy part which is not suitable for yakiniku is excised, the usability for yakiniku becomes excellent.

  Further, the feature of the cow tongue shaping and packaging structure of the third aspect is that, in the first and second embodiments, the cow tongue shaping and packaging structure is held in a frozen state or a refrigerated state.

  And according to the invention which concerns on this 3rd aspect, a cow tongue shaping packaging structure can be stocked maintaining a freshness over a predetermined period.

  Further, the cow tongue shaping and packaging structure of the fourth aspect is characterized in that, in the third embodiment, the cow tongue shaping body further comprises a cut piece cut to a predetermined thickness in the longitudinal direction, and an inner surface of the cut groove. Is shaped in a shape that becomes a piece of yakiniku that is bound by the ingredients in the cow tongue.

  And according to the invention which concerns on this 4th aspect, when it slices, it becomes the outstanding thing which can supply the grilled meat piece which is excellent in the external appearance and the food texture.

  According to the present invention, it is possible to stock a predetermined period of time in an unsliced state, and when using it, it can be sliced and provided immediately, and two thick edibles present in the cow tongue In addition to removing unsuitable blood vessels, it is shaped in the same way as there are no blood vessels, and when it is sliced, it has the excellent effect of being able to supply yakiniku pieces with excellent appearance and texture it can.

The cow tongue main body used for the cow tongue shaping packaging structure of this invention is shown, (a) is a perspective view from the upper surface side, (b) is a perspective view from the bottom surface side. (A) (b) is the same perspective view as FIG. 1 which shows the state which peeled the skin layer of the cow tongue main body shown in FIG. 1, and excised the bottom part side. The perspective view which shows the state which is removing the blood vessel from the cow tongue main body shown in FIG. A perspective view showing an example of a bovine tongue shaping body The perspective view which shows the state which packages the cow tongue shaping body shown in FIG. 4 with a thin film film The perspective view which shows one Embodiment of the cow tongue shaping packaging structure of this invention which further packaged the packaging body shown in FIG. The perspective view which shows one Embodiment of the yakiniku piece formed by slicing from the cow tongue shaping packaging structure shown in FIG.

  Hereinafter, an embodiment of a cow tongue shaping and packaging structure according to the present invention will be described with reference to FIGS.

  1A and 1B show a unitary cow tongue body 1. The cow tongue body 1 has a front tongue body 1a and a back tongue base 1b continuous in the front-rear direction, and is cut from the mouth (not shown) of the cow with the bottom 1ba and the back 1bb of the tongue base 1b. And long in the front-rear direction (for example, about 40 cm).

  The cow tongue shaping and packaging structure 8 of the present embodiment is formed by processing the cow tongue body 1.

  The process will be described in order below.

  First, from the cow tongue main body 1, the entire skin layer 1 s excluding the cut surfaces at the bottom 1 ba and the back 1 bb of the tongue base 1 b is peeled off. In this stripping, the skin layer 1s is cut in order with a suitable width from the back to the front side with a thickness of, for example, about 2 mm, using a meat cutting knife. Specifically, the entire epidermis on the top surface, left and right side surfaces, bottom surface, and tongue tip of the tongue body 1a and tongue base 1b of the cow tongue body 1 is cut off.

  Next, two thick blood vessels 2 that are long in front and rear and present in the cow tongue main body 1 are parallel to the left and right sides, and the bottom side 3 is along a cutting plane C (see FIG. 1) parallel to the blood vessels 2 and 2 Excised. 2A and 2B show a state where the bottom side 3 is cut off.

  Next, as shown in FIG. 3, while making incisions on both sides of the two blood vessels 2 and 2 from the bottom surface 1c of the bovine tongue body 1 including the bottom surface formed by excision of the bottom side 3 with a meat cutting knife. Two blood vessels 2 and 2 are cut out. After the two blood vessels 2 and 2 are cut, two cut grooves 4 and 4 are formed. FIG. 3 shows a state in which one blood vessel 2 is cut out.

  Next, as shown in FIG. 4, the cow tongue body 1 is pressed from both sides in the width direction so that the inner wall surfaces of the two cut grooves 4 and 4 are brought into close contact with each other so as to have a long rectangular parallelepiped. The tongue shaping body 5 is formed.

  For this cow tongue shaping body 5, a hard meat portion 5 a having a predetermined length at the tip may be excised as necessary. The excision of the hard meat portion 5a may be performed simultaneously with the cut-out of the skin layer 1s.

  Next, in order to maintain the compressed state of the cow tongue shaping body 5 in the width direction, the cow tongue shaping body 5 is placed on a single resin thin film 6 as shown in FIG. Is folded from the front and rear and from the left and right as indicated by arrows along the fold line indicated by the chain line in FIG.

  Next, as shown in FIG. 6, the cow tongue shaping body 5 packaged in the thin film 6 is further placed on one thin film film 7, and then the cow tongue shaping body 5 packaged in the thin film 6 is thinly arrowed. The thin film 7 is rolled tightly in a laver form, and finally the whole cow tongue shaped body 5 is compressed and wrapped with the thin film film 7 as shown by the thick arrows, and the cow tongue shaping packaging structure 8 Form.

  It is good to hold the cow tongue shaping packaging structure 8 of this embodiment formed in this way in a frozen state or a refrigerated state, and to arrange a shaping state. Thereby, the cow tongue shaping packaging structure 8 can be stocked while maintaining freshness over a predetermined period.

  And in the cow tongue shaping packaging structure 8 of this embodiment formed in this way, when the inner surfaces of the cut grooves 4 and 4 which are in close contact with each other in a compressed state have passed for a predetermined time (about 30 minutes), the cow tongue It becomes a packaging structure bound together by internal components (proteins, etc.).

  When the cow tongue shaping and packaging structure 8 is used for grilled meat, the cow tongue shaping body 5 is soft enough to be sliced in a state where it is wrapped with the thin film films 7 and 6 or when the thin film films 7 and 6 are removed. It is good to return the meat quality of this, and to slice (cut | disconnect) to predetermined thickness (for example, about 4-5 mm) to a longitudinal direction next, and to obtain the grilled meat piece 9 as shown in FIG. The sliced grilled meat piece 9 is formed into a shape without the groove 4 because the inner surface of the cut groove 4 is bound by the component in the cow tongue, and the appearance is also edible. Even better.

  And by preparing in advance a large number of beef tongue shaping and packaging structures 8 of this embodiment shown in FIG. 6 for business use, the necessary number of grilled meat pieces 9 can be sliced and provided according to the order of the grilled meat pieces 9. it can. The grilled meat piece 9 provided in this way is shaped into a shape without the groove 4 because the inner surface of the cut groove 4 is bound by the internal component of the cow tongue. The texture is also excellent, and the product value is extremely high.

  In addition, this invention is not limited to the said embodiment, It can change as needed.

DESCRIPTION OF SYMBOLS 1 Cow tongue main body 1a Tongue body 1b Tongue root 1ba Tongue root bottom part 1bb Tongue root inner part 1c Bottom face 1s Skin layer 2 Blood vessel 3 Bottom side 4 Cut groove 5 Cow tongue shaped body 6, 7 Thin film 8 Bovine tongue shaping packaging structure 9 Yakiniku Fragment

Claims (4)

From the bovine tongue body in which the tongue body and the tongue base are continuous in the front-rear direction and cut from the oral cavity of the cow with the bottom and the back of the tongue base long in the front-rear direction,
a. The entire skin layer except the cut surface is peeled off,
b. The bottom side is excised in parallel with the blood vessel from two thick blood vessels that are long in front and back and present in the bovine tongue body in parallel to the left and right,
c. Two cut-out grooves are formed by cutting the two blood vessels from the bottom surface of the cow tongue body including the bottom surface formed by excision of the bottom side. The cow tongue body is compressed from the width direction. Then, the inner surface of the cut groove is brought into close contact with a rectangular parallelepiped cow tongue shaping body,
The cow tongue is characterized in that the whole cow tongue shaping body is compressed and wrapped with a thin film film, and the inner surface of the cut grooves that are in close contact with each other is a packaging structure that is bound by the cow tongue component. Orthopedic packaging structure. The bovine tongue shaping packaging structure according to claim 1, wherein a hard meat portion having a predetermined length is cut off at a tip portion of the bovine tongue shaping body. The cow tongue shaping packaging structure according to claim 1 or 2 is held in a frozen state or a refrigerated state. The beef tongue shaped body is characterized in that a cut piece cut to a predetermined thickness in the longitudinal direction is shaped into a shape of a yakiniku piece in which the inner surface of the cut groove is bound by a component in the cow tongue. The cow tongue shaping and packaging structure according to claim 3.