JP3411862B2 - Sintering method and smoldering apparatus - Google Patents
Sintering method and smoldering apparatusInfo
- Publication number
- JP3411862B2 JP3411862B2 JP24849899A JP24849899A JP3411862B2 JP 3411862 B2 JP3411862 B2 JP 3411862B2 JP 24849899 A JP24849899 A JP 24849899A JP 24849899 A JP24849899 A JP 24849899A JP 3411862 B2 JP3411862 B2 JP 3411862B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- charcoal
- food material
- eel
- air
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Description
【０００１】本発明は、蒲焼の加工方法及び蒲焼装置に
係り、特に、炭火による香りを食材に効率良く付着させ
るようにした蒲焼の加工方法及び蒲焼装置に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kabayaki processing method and a kabayaki apparatus, and more particularly to a kabayaki processing method and a kabayaki apparatus for efficiently attaching the scent of charcoal to foodstuffs.
【０００２】[0002]
【従来の技術】従来のうなぎの蒲焼の加工方法にあって
は、うなぎを割いて内臓を取り除き、たれをつけないで
白焼し、蒸し機で蒸し、その後、たれをつけて焼き、強
制的に冷却した後、冷凍機により急速凍結して大量に生
産している。2. Description of the Related Art In the conventional eel broth processing method, eels are cracked to remove the internal organs, whitened without a sauce, steamed in a steamer, then baked with a sauce and forcibly forced. After cooling, it is frozen rapidly in a refrigerator and mass-produced.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、上述し
た蒲焼の加工方法によって得られた蒲焼は、風味の点で
改善の余地があるという問題点があった。本発明は、上
述した問題点を除去するように、蒲焼の材料である食材
を炭火によって焼くと共に、炭の香りを前記食材に付着
させるようにした蒲焼の加工方法及び蒲焼装置を提供す
るものである。However, the kabayaki obtained by the above-mentioned kabayaki processing method has a problem in that there is room for improvement in terms of flavor. In order to eliminate the above-mentioned problems, the present invention provides a processing method and a baking apparatus for baking a food material that is a material for baking, while baking the food material with charcoal and attaching the scent of charcoal to the food material. is there.
【０００４】[0004]
【課題を解決するための手段】上記目的を達成するため
に、請求項１記載の蒲焼の加工方法は、うなぎ、あな
ご、どじょうの内の何れか一つである食材を割いて、前
記食材を焼く蒲焼の加工方法において、前記食材に蒸気
を接触させて前記食材を蒸す蒸し工程と、この蒸し工程
の後、前記食材を炭火で焼いて、炭の香りを前記食材に
付着させる炭焼き工程と、この炭焼き工程の後、前記食
材にタレを付けるタレ付け工程を含むものである。In order to achieve the above-mentioned object, the method of processing kabayaki according to claim 1 is to divide the food material which is one of eel, eel and dojo to prepare the food material. In the processing method of baking kabayaki, a steaming step of steaming the foodstuff by bringing steam into contact with the foodstuff, a steaming step of steaming the foodstuff with a charcoal fire after the steaming step, and attaching a scent of charcoal to the foodstuff , After this charcoal-baking process,
It includes a sag process of sagging the material .
【０００５】また、請求項２記載の蒲焼の加工方法は、
うなぎ、あなご、どじょうの内の何れか一つである食材
を割いて、前記食材を焼く蒲焼の加工方法において、前
記食材に蒸気を接触させて前記食材を蒸す蒸し工程と、
この蒸し工程の後、前記食材を炭火で焼いて、炭の香り
を前記食材に付着させる炭焼き工程と、この炭焼き工程
の後、前記食材を冷却した後、前記食材を包装すると共
に、密封包装中から空気を吸引排気して前記密封包装内
が１０〜２０トルになるように脱気して包装する包装工
程と、前記炭焼き工程の後の食材の冷却は、送風機によ
る強制送風の風を前記食材に当てず、自然に冷却させる
自然冷却工程であることを含むものである。Further, the processing method of bakery according to claim 2 is as follows:
Eel, eel, chop the food material which is one of the dojo, in the processing method of Kabayaki to bake the food material, a steaming step of steaming the food material by bringing steam into contact with the food material,
After this steaming step, the food is baked with charcoal to make a scent of charcoal adhere to the food, and after the charcoal-baking step, the food is cooled and then the food is packaged and sealed. A blower is used to cool the foodstuffs after the charcoal-baking step and the packaging step in which air is sucked and exhausted from the container to degas so that the inside of the hermetically sealed package is 10 to 20 torr .
Allow the food to cool naturally without applying forced air
This includes a natural cooling process .
【０００６】[0006]
【０００７】[0007]
【０００８】[0008]
【０００９】また、請求項３記載の蒲焼装置は、うな
ぎ、あなご、どじょうの内の何れか一つである食材を割
いて、蒸してその後、前記食材を焼く蒲焼装置におい
て、前記食材の焼きは、炭火による焼きで、炭火による
焼きは、搬送される食材の下方に炭火による燃焼室が設
けられ、この炭火による燃焼室は個々に区画された複数
の燃焼室であり、この複数の燃焼室毎に温度センサ−と
空気供給部材とが設けられ、この温度センサ−により前
記空気供給部材内の通過空気量を制御して、前記燃焼室
に供給される空気量を制御して、前記複数の燃焼室毎に
個別に燃焼制御して、搬送される前記食材を焼くように
する構成で行われているものである。Further, in the broiler device according to the third aspect, the broiler device is one in which a food material which is one of eel, eel and dojo is split, steamed and then the food material is baked. For charcoal-grilling, charcoal-grilling is provided with a charcoal-fired combustion chamber below the food material to be conveyed, and the charcoal-fired combustion chambers are a plurality of combustion chambers that are individually partitioned. Is provided with a temperature sensor and an air supply member, and the temperature sensor controls the amount of air passing through the air supply member to control the amount of air supplied to the combustion chamber to control the plurality of combustion units. The combustion is controlled individually for each room to bake the conveyed food material.
【００１０】[0010]
【００１１】[0011]
【実施例】本発明の一実施例の蒲焼の加工方法及び蒲焼
装置について、図面を参照して説明する。１は蒲焼装置
で、蒲焼装置１は、例えば、うなぎ、あなご、どじょう
の内の何れか一つである食材２を焼く装置である（図１
参照）。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A calcination processing method and calcination apparatus according to an embodiment of the present invention will be described with reference to the drawings. Reference numeral 1 is a bakery device, and the bakery device 1 is a device for baking a food material 2 which is, for example, one of eel, eel and dojo (Fig. 1).
reference).
【００１２】３は、食材２の搬入部であり、搬入部３に
おいては、食材２が生のうなぎである場合、生のうなぎ
を割いて内臓を取り除き竹串をさしたもの、竹串をささ
ず生のうなぎを割いて内臓を取り除いたもの等が搬送コ
ンベヤ−上に受け入れられる。搬入部３に受け入れられ
た食材２は、肉面を上、皮のついた側を下にして搬送さ
れ、食材２に蒸気を接触させて食材２を蒸す蒸し工程を
行う第１の蒸し調理部４へと搬送される。なお、第１の
蒸し調理部４は、例えば、食材２が通過するボックス内
を蒸気で満たしたもので構成している。Reference numeral 3 denotes a carry-in section for the foodstuff 2. In the carry-in section 3, when the foodstuff 2 is a raw eel, the raw eel is cut to remove the internal organs, and a bamboo skewer is inserted. The raw eel and the internal organs removed and the like are received on the conveyor. The food 2 received in the carry-in section 3 is conveyed with the meat side up and the side with the skin down, and the first steam cooking section performing a steaming step of steaming the food 2 by bringing the food 2 into contact with steam. It is transported to 4. The first steam cooking section 4 is configured, for example, by filling a box through which the food material 2 passes with steam.
【００１３】第１の蒸し調理部４においては、搬送コン
ベヤ−上の食材２は、蒸気で満たされたボックス内を通
過することにより、蒸気が食材２に接触して食材２が蒸
されて食材２が柔らかくなる。蒸し工程の後、蒸された
食材２は皮のついた側を炭火で焼いて炭の香りを食材２
に付着させる炭焼き工程を行う第１の炭焼部５へと搬送
コンベヤ−で搬送される。In the first steam cooking section 4, the foodstuff 2 on the conveyor is passed through the box filled with steam, so that the steam comes into contact with the foodstuff 2 and the foodstuff 2 is steamed. 2 becomes soft. After the steaming process, the steamed food material 2 is charcoal fired on the side with the skin to give the aroma of charcoal.
It is conveyed by a conveyer conveyor to the first charcoal-burning section 5 for carrying out the charcoal-burning step to be adhered to.
【００１４】第１の炭焼部５は、図２に示すように、熱
源が炭火で、搬送される食材２の下方に位置して、炭火
による燃焼室であり、この炭火による燃焼室は個々に区
画された複数の燃焼室51、・・・で形成され、複数の燃
焼室51、・・・毎に個別に流入空気量を制御して、搬送
される食材２を焼くようにしてある。即ち、複数の燃焼
室51には、燃焼室51毎にロストル52が設けられ、ロスト
ル52の上に炭53が、ロストル52の下に燃焼室51内へ空気
を供給する空気供給部材（より具体的には、空気供給
管）54の開口部が臨むように、それぞれ配置されてい
る。そして、複数の燃焼室51には、燃焼室51毎に、図示
しない温度センサ−と、空気供給部材54が設けられ、図
示しない温度センサ−により燃焼室51が設定された温度
になるように、空気供給部材54内の通過空気量を制御し
て、例えば、燃焼室51の温度が設定温度に達していない
場合、空気供給部材54内の通過空気量を増加させ、ま
た、燃焼室51の温度が設定温度を越えた場合、空気供給
部材54内の通過空気量を減少させ、複数の燃焼室51毎に
個別に燃焼制御してしている。また、複数の燃焼室51の
上部であって搬送される食材２の下方にメッシュ形状部
材55を配置して、メッシュ形状部材55を熱して赤焼化す
ることにより、炭火による火力が直接食材２に当たるこ
とを防止して、温度むらをなくして搬送される食材２を
安定して焼くようにしている。As shown in FIG. 2, the first charcoal-burning section 5 is a charcoal-fired combustion chamber located below the food material 2 to be conveyed, and the charcoal-fired combustion chambers are individually arranged. It is formed by a plurality of partitioned combustion chambers 51, ..., The amount of inflowing air is individually controlled for each of the plurality of combustion chambers 51 ,. That is, a plurality of combustion chambers 51 is provided with a loss 52 for each combustion chamber 51, charcoal 53 above the loss 52, and an air supply member that supplies air into the combustion chamber 51 below the loss 52 (more specifically, Specifically, they are arranged so that the openings of the air supply pipes) 54 face each other. Then, in the plurality of combustion chambers 51, a temperature sensor (not shown) and an air supply member 54 are provided for each combustion chamber 51 so that the temperature of the combustion chamber 51 is set by the temperature sensor (not shown). By controlling the amount of passing air in the air supply member 54, for example, when the temperature of the combustion chamber 51 has not reached the set temperature, the amount of passing air in the air supply member 54 is increased, and the temperature of the combustion chamber 51 is increased. When the temperature exceeds the set temperature, the amount of air passing through the air supply member 54 is reduced, and combustion control is individually performed for each of the plurality of combustion chambers 51. Further, the mesh-shaped member 55 is arranged above the plurality of combustion chambers 51 and below the foodstuff 2 to be conveyed, and the mesh-shaped member 55 is heated to be red-fired. The foodstuff 2 is prevented from hitting, and the conveyed foodstuff 2 is stably baked without temperature unevenness.
【００１５】また、搬送される食材２の上方には、熱反
射部材56が設けられ、この熱反射部材56には、図３に示
すように、燃焼室51で生じる燃焼ガスを通過させる開口
部56ａが複数設けられている。特に、燃焼ガスを熱反射
部材56に設けた開口部56ａを介して排気させるため、排
気に支障を生ぜず、しかも、排気熱を熱反射部材56に熱
伝達することができ、より多くの輻射熱を食材２に与え
ることができる。なお、熱反射部材56には、遠赤外線を
発する遠赤外線発生部材がコ−ティングされていること
が望ましい。従って、燃焼室51で発生した熱は、メッシ
ュ形状部材55を介して搬送される食材２の皮のついた側
を焼くと共に、食材２の上面、つまり、肉面を熱反射部
材56の輻射熱により予備的に加熱して焼くことができ
る。なお、特に、蒸し工程の後、蒸された食材２を炭火
で焼いた場合と、炭火で焼いた後、蒸し工程を行なった
場合と比較したパネルテストによる官能検査した結果、
蒸し工程の後、蒸された食材２を炭火で焼いた場合、炭
の香りが食材２に付着していることが確認された。Further, a heat reflecting member 56 is provided above the food material 2 to be conveyed, and as shown in FIG. 3, the heat reflecting member 56 has an opening through which combustion gas generated in the combustion chamber 51 passes. A plurality of 56a are provided. In particular, since the combustion gas is exhausted through the opening 56a provided in the heat reflection member 56, the exhaust heat is not hindered, and the exhaust heat can be transferred to the heat reflection member 56, so that more radiant heat is emitted. Can be given to food 2. It is desirable that the heat reflecting member 56 is coated with a far infrared ray generating member that emits far infrared rays. Accordingly, the heat generated in the combustion chamber 51 burns the skinned side of the food material 2 conveyed through the mesh-shaped member 55, and the upper surface of the food material 2, that is, the meat surface, is radiated by the heat reflecting member 56. It can be preheated and baked. In addition, in particular, after the steaming process, a sensory test result by a panel test comparing the case where the steamed foodstuff 2 is charcoal-fired and the case where the steaming process is performed after charcoal-fired,
After the steaming step, when the steamed foodstuff 2 was baked with charcoal, it was confirmed that the scent of charcoal adhered to the foodstuff 2.
【００１６】次に、第１の炭焼部５で焼かれた食材２
は、反転部６で人手により反転して、つまり、皮のつい
た側を上、肉面を下になるようにして、第２の炭焼部
５’へと搬送され、食材２の肉面が焼かれることとな
る。第２の炭焼部５’は、前述した第１の炭焼部５と同
様であるので、その説明を省略する。なお、第２の炭焼
部５’以降、食材２は皮のついた側を上、肉面を下にな
るようにして搬送される。Next, the food material 2 baked in the first charcoal baking section 5
Is manually inverted in the reversing unit 6, that is, with the skin side facing up and the meat surface facing down, it is conveyed to the second charcoal-burning unit 5 ′, and the meat surface of the food 2 is It will be baked. The second charcoal-burning section 5'is the same as the first charcoal-burning section 5 described above, and therefore its description is omitted. After the second charcoal-burning section 5 ', the food material 2 is conveyed with the side with the skin facing up and the meat side facing down.
【００１７】第２の炭焼部５’で焼かれた食材２は、第
２の蒸し調理部４’に搬送され、再度蒸されることとな
る。第２の蒸し調理部４’は、前述した第１の蒸し調理
部４と同様であるので、その説明を省略する。The food material 2 baked in the second charcoal-burning section 5'is conveyed to the second steam-cooking section 4'and steamed again. The second steam cooking section 4 ′ is similar to the first steam cooking section 4 described above, and therefore its description is omitted.
【００１８】第２の蒸し調理部４’で蒸された食材２
は、皮のついた側を上、肉面を下になるようにして、第
１のタレ付け部７へと搬送され、食材２にタレが付着す
ることとなる。第１のタレ付け部７は、図４に示すよう
に、タレを溜める槽71と、この槽71に設けられた第１の
搬送コンベヤ−72と、この第１の搬送コンベヤ−72の上
方に位置した第２の搬送コンベヤ−73とからなり、第１
の搬送コンベヤ−72と第２の搬送コンベヤ−73とで皮の
ついた側を上、肉面を下になるように食材２を挟持して
槽71内を通過させるようにして、食材２にタレを付着さ
せる。The food material 2 steamed in the second steam cooking section 4 '
Is conveyed to the first sagging section 7 with the skin side up and the meat side down, and the sauce adheres to the food 2. As shown in FIG. 4, the first sagging section 7 includes a tank 71 for accumulating sag, a first transfer conveyor 72 provided in the tank 71, and an upper part of the first transfer conveyor 72. It consists of the second transfer conveyor 73 located and the first
The food conveyor 2 is sandwiched between the conveyor conveyor 72 and the second conveyor conveyor 73 so that the side with the skin is up and the meat surface is faced down, and the food is passed through the tank 71. Attach the sauce.
【００１９】タレを付着した食材２は、皮のついた側を
上、肉面を下になるようにして、第３の炭焼部５’’へ
と搬送され、食材２の肉面が焼かれることとなる。第３
の炭焼部５’’は、前述した第１の炭焼部５と同様であ
るので、その説明を省略する。The food material 2 having the sauce attached thereto is conveyed to the third charcoal-burning section 5 '' with the skin side up and the meat surface down, and the meat surface of the food 2 is baked. It will be. Third
Since the charcoal-burning section 5 '' is the same as the above-mentioned first charcoal-burning section 5, its description is omitted.
【００２０】第３の炭焼部５’’で焼かれた食材２は、
皮のついた側を上、肉面を下になるようにして、第２の
タレ付け部７’へと搬送され、食材２に再度タレが付着
することとなる。第２のタレ付け部７’は、前述した第
１のタレ付け部７と同様であるので、その説明を省略す
る。The food material 2 baked in the third charcoal-burning section 5 '' is
With the skin side up and the meat side down, it is conveyed to the second sagging section 7 ', and the sag is attached to the food 2 again. The second sagging portion 7'is the same as the above-mentioned first sagging portion 7, and therefore its explanation is omitted.
【００２１】タレを付着した食材２は、皮のついた側を
上、肉面を下になるようにして、第４の炭焼部５’’’
へと搬送され、食材２の肉面が焼かれることとなる。第
４の炭焼部５’’’は、前述した第１の炭焼部５と同様
であるので、その説明を省略する。The food material 2 with the sauce attached has a fourth charcoal-grilled portion 5 "'with the skin side facing up and the meat side facing down.
Then, the meat surface of the food 2 is baked. The fourth charcoal-burning section 5 ′ ″ is similar to the first charcoal-burning section 5 described above, and therefore its description is omitted.
【００２２】この第４の炭焼部５’’’（炭焼き工程）
の後、冷却するが、冷却は図示しないが、送風機による
強制送風の風を食材２に当てず、自然に冷却（自然冷却
工程）、例えば、食材２を室温により自然に冷却させ
る。自然冷却工程の後、図示しないが、食材２は包装さ
れると共に、密封包装中から空気を吸引排気して包装内
部が１０〜２０トル（ｔｏｒｒ）になるように脱気して
包装される（包装工程）。なお、送風機による強制送風
により食材を冷却すると、風により水分と共に、食材に
付着した炭の香りまで消失してしまうが、本実施例の蒲
焼の加工方法によれば、自然冷却工程により食材に付着
した炭の香りを保持することができる。自然冷却工程の
後は、包装された食材２は冷凍等により冷やされて貯蔵
されることとなる。This fourth charcoal-burning section 5 '''(charcoal-burning step)
After that, although the cooling is not shown, the food 2 is not cooled by a forced air blow (natural cooling process), for example, the food 2 is naturally cooled at room temperature. After the natural cooling step, although not shown, the food material 2 is packaged, and air is sucked and exhausted from the hermetically sealed package so that the inside of the package is degassed to 10 torr (torr) and packaged ( Packaging process). In addition, when the food is cooled by forced air blowing by a blower, the fragrance of the charcoal attached to the food disappears along with the moisture due to the wind, but according to the kabayaki processing method of this example, the food is attached to the food by a natural cooling process. The scent of charcoal can be retained. After the natural cooling step, the packed food material 2 is cooled by freezing or the like and stored.
【００２３】なお、本実施例においては、うなぎの蒲焼
の加工方法について説明したが、本発明にあっては、こ
れに限らず、あなご、どじょうについても同様に適用で
きるものであり、食材は、うなぎ、あなご、どじょうの
内の何れか一つであれば良く、また、たれをつけた例を
示したが、たれをつけないで焼く白焼にも同様に適用で
きるものである。In the present embodiment, the method for processing eel broiled was described, but the present invention is not limited to this, and can be similarly applied to eel and dojo, and the food material is Any one of eel, eel and dojo may be used, and an example with a sauce is shown, but it can be similarly applied to a white ware grilled without a sauce.
【００２４】[0024]
【発明の効果】請求項１記載の蒲焼の加工方法によれ
ば、蒸し工程の後、食材を炭火で焼いて、炭の香りを食
材に付着させる炭焼き工程を設けたから、蒸し工程によ
り柔らかくなった食材に炭の香りを効率よく付着させる
ことができる。According to the method of processing kabayaki according to claim 1, after the steaming step, the food material is baked by charcoal fire to provide a charcoal baking step for adhering the scent of charcoal to the food material. The scent of charcoal can be efficiently attached to food materials.
【００２５】また、請求項２記載の蒲焼の加工方法によ
れば、前述した請求項１記載の発明の効果に加え、包装
工程において、真空包装［密封包装内が３〜５トル（ｔ
ｏｒｒ）］まで真空引きせず密封包装内が１０〜２０ト
ル（ｔｏｒｒ）になるように脱気して包装する脱気包装
とするため、密封包装内の食材に付着した炭の香りを閉
じ込めることができる。In addition to the effect of the invention of claim 1 described above, according to the method of processing kabayaki according to claim 2, in the packaging step, vacuum packaging [3-5 torr (t in the sealed package is t
orr)] to evacuate until the inside of the hermetically sealed package is degassed to 10 to 20 torr, so that the scent of charcoal adhering to the food in the hermetically sealed package is trapped. You can
【００２６】送風機による強制送風により食材を冷却す
ると、風により水分と共に、食材に付着した炭の香りま
で消失してしまうが、請求項２記載の蒲焼の加工方法に
よれば、前述した請求項２記載の発明の効果に加え、自
然冷却工程により食材に付着した炭の香りを保持するこ
とができる。[0026] cooling the foodstuff by forced air by the blower, with water by the wind, but disappears until the smell of charcoal attached to food, according to the processing method of grilled according to claim 2, claim the aforementioned 2 In addition to the effects of the invention described above, the scent of charcoal attached to food materials can be retained by the natural cooling step.
【００２７】[0027]
【００２８】[0028]
【００２９】また、請求項３記載の蒲焼装置によれば、
炭火による焼きは、搬送される食材の下方に炭火による
燃焼室が設けられ、この炭火による燃焼室は個々に区画
された複数の燃焼室であり、この複数の燃焼室毎に温度
センサ−と空気供給部材とが設けられ、この温度センサ
−により前記空気供給部材内の通過空気量を制御して、
前記燃焼室に供給される空気量を制御して、前記複数の
燃焼室毎に個別に燃焼制御して、搬送される前記食材を
焼くようにする構成であるから、炭火による火力コント
ロ−ルができ、炭の香りを食材に効率よく付着させるこ
とができる。According to the calcination device of the third aspect ,
In charcoal grilling, a combustion chamber for charcoal fire is provided below the food to be conveyed, and the combustion chamber for charcoal fire is a plurality of combustion chambers that are individually partitioned, and a temperature sensor and air are provided for each of the plurality of combustion chambers. A supply member is provided, and the temperature sensor controls the passing air amount in the air supply member,
The amount of air supplied to the combustion chamber is controlled, and the combustion control is individually performed for each of the plurality of combustion chambers so that the conveyed food material is baked. This makes it possible to efficiently attach the scent of charcoal to food materials.
【００３０】[0030]
【図１】図１は、本発明の一実施例の蒲焼装置の概略的
平面図である。FIG. 1 is a schematic plan view of a grilling apparatus according to an embodiment of the present invention.
【図２】図２は、図１の第１の炭焼部の概略的側断面図
である。FIG. 2 is a schematic side sectional view of the first charcoal-burning section in FIG.
【図３】図３は、図２のＸ−Ｘの概略的断面図である。FIG. 3 is a schematic cross-sectional view taken along line XX of FIG.
【図４】図４は、図１のタレ付け部の概略的側断面図で
ある。FIG. 4 is a schematic side sectional view of the sagging portion of FIG. 1.
１ 蒲焼装置 ２ 食材 ３ 搬入部 ４ 第１の蒸し調理部 ５ 第１の炭焼部 1 broiler 2 ingredients 3 carry-in section 4 first steam cooking section 5 First charcoal grilling section
フロントページの続き (56)参考文献 特開 昭56−109573（ＪＰ，Ａ) 特開 昭53−99354（ＪＰ，Ａ) 特開 平11−56646（ＪＰ，Ａ) 特開 平３−83547（ＪＰ，Ａ) 実開 昭63−69901（ＪＰ，Ｕ) 特公 昭49−25348（ＪＰ，Ｂ１) 実公 昭16−366（ＪＰ，Ｙ１) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/325 A47J 37/00 - 37/07 Continuation of front page (56) Reference JP-A-56-109573 (JP, A) JP-A-53-99354 (JP, A) JP-A-11-56646 (JP, A) JP-A-3-83547 (JP , A) Actual Development Sho 63-69901 (JP, U) Japanese Patent Sho 49-25348 (JP, B1) Actual Public 16-366 (JP, Y1) (58) Fields investigated (Int.Cl. 7 , DB) Name) A23L 1/325 A47J 37/00-37/07
Claims (3)
つである食材を割いて、前記食材を焼く蒲焼の加工方法
において、 前記食材に蒸気を接触させて前記食材を蒸す蒸し工程
と、 この蒸し工程の後、前記食材を炭火で焼いて、炭の香り
を前記食材に付着させる炭焼き工程と、この炭焼き工程の後、前記食材にタレを付けるタレ付け
工程 を含むことを特徴とする蒲焼の加工方法。1. A method of kabayaki, in which a food material, which is one of eel, eel, and dojo, is broken and the food material is baked, a steaming step of steaming the food material by bringing the food material into contact with steam. After this steaming step, the food is baked with charcoal to make the scent of charcoal stick to the food, and after the charcoal-baking step, the food is sagged
A method for processing a grilled oyster, characterized by including steps .
つである食材を割いて、前記食材を焼く蒲焼の加工方法
において、 前記食材に蒸気を接触させて前記食材を蒸す蒸し工程
と、 この蒸し工程の後、前記食材を炭火で焼いて、炭の香り
を前記食材に付着させる炭焼き工程と、 この炭焼き工程の後、前記食材を冷却した後、前記食材
を包装すると共に、密封包装中から空気を吸引排気して
前記密封包装内が１０〜２０トルになるように脱気して
包装する包装工程と、前記炭焼き工程の後の食材の冷却は、送風機による強制
送風の風を前記食材に当てず、自然に冷却させる自然冷
却工程であること を含むことを特徴とする蒲焼の加工方
法。2. A method of kabayaki, in which a food material, which is one of eel, eel, and dojo, is broken and the food material is baked, a steaming step of steaming the food material by bringing steam into contact with the food material, After this steaming step, the food is baked with charcoal to attach the scent of charcoal to the food, and after the charring step, the food is cooled and then the food is packaged and sealed. The air is sucked and exhausted from the air to degas so that the inside of the hermetically sealed package is 10 to 20 Torr, and the food is cooled after the charcoal-baking step is forced by a blower.
Natural cooling that naturally cools the food without blowing air on it
A processing method for bakery, which is characterized by including an end process.
つである食材を割いて、蒸してその後、前記食材を焼く
蒲焼装置において、 前記食材の焼きは、炭火による焼きで、 炭火による焼きは、搬送される食材の下方に炭火による
燃焼室が設けられ、 この炭火による燃焼室は個々に区画された複数の燃焼室
であり、 この複数の燃焼室毎に温度センサ−と空気供給部材とが
設けられ、 この温度センサ−により前記空気供給部材内の通過空気
量を制御して、 前記燃焼室に供給される空気量を制御して、前記複数の
燃焼室毎に個別に燃焼制御して、搬送される前記食材を
焼くようにする構成で行われている ことを特徴とする蒲
焼装置。3. One of eel, eel and dojo
Divide the ingredients that are one, steam and then bake the ingredients
In the broiler , the food is baked by charcoal, and the charcoal is put under the food to be conveyed by charcoal.
A combustion chamber is provided, and the combustion chamber by this charcoal fire is a plurality of individual combustion chambers.
The temperature sensor and the air supply member are provided for each of the plurality of combustion chambers.
This temperature sensor is provided and the passing air in the air supply member is provided.
The amount of air supplied to the combustion chamber by controlling the amount of air.
Combustion control is performed individually for each combustion chamber,
Bulrush, characterized by being conducted in a configuration to allow bake
Baking equipment .
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|---|---|---|---|
| JP24849899A JP3411862B2 (en) | 1999-09-02 | 1999-09-02 | Sintering method and smoldering apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24849899A JP3411862B2 (en) | 1999-09-02 | 1999-09-02 | Sintering method and smoldering apparatus |
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| Publication Number | Publication Date |
|---|---|
| JP2001069951A JP2001069951A (en) | 2001-03-21 |
| JP3411862B2 true JP3411862B2 (en) | 2003-06-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP24849899A Expired - Lifetime JP3411862B2 (en) | 1999-09-02 | 1999-09-02 | Sintering method and smoldering apparatus |
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Cited By (1)
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|---|---|---|---|---|
| KR101798893B1 (en) * | 2017-07-11 | 2017-11-17 | (주)동강실업 | Cooking system for roast eel |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3578733B2 (en) * | 2001-07-23 | 2004-10-20 | 株式会社 竹田精工 | Food heating method, kabayaki processing method, kabayaki apparatus and method for producing smoked raw material for kabayaki |
| JP4287890B2 (en) * | 2003-07-22 | 2009-07-01 | フジフーズ株式会社 | Charcoal firing equipment |
| JP2005177153A (en) * | 2003-12-19 | 2005-07-07 | Aigi Sangyo Kk | Food heating apparatus and method |
| JP2005230329A (en) * | 2004-02-20 | 2005-09-02 | Aigi Sangyo Kk | Food heating system and method |
| JP4443371B2 (en) * | 2004-10-08 | 2010-03-31 | 宝酒造株式会社 | Manufacturing method of processed eel products |
| JP4771766B2 (en) * | 2005-07-27 | 2011-09-14 | 京丸うなぎ株式会社 | Process method and processing apparatus |
| JP5305224B2 (en) * | 2008-09-12 | 2013-10-02 | 味の素株式会社 | Charcoal roaster |
| KR101023663B1 (en) * | 2009-06-09 | 2011-03-25 | 코스모스티이에스 (주) | Auto roasting apparatus |
| JP5666736B1 (en) * | 2014-06-24 | 2015-02-12 | 日本水産株式会社 | Charcoal grilled meat manufacturing method. |
| JP6997547B2 (en) * | 2017-06-27 | 2022-01-17 | 株式会社武蔵野ホールディングス | Cooking method and cooking equipment |
| KR102062067B1 (en) * | 2018-04-16 | 2020-01-03 | 유초롱 | Automatic skewer cooking and quenching, vacuum packaging system |
| CN109198705A (en) * | 2018-09-05 | 2019-01-15 | 刘玉琴 | Sauce device, upper sauce method and application in a kind of baked goods |
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1999
- 1999-09-02 JP JP24849899A patent/JP3411862B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101798893B1 (en) * | 2017-07-11 | 2017-11-17 | (주)동강실업 | Cooking system for roast eel |
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|---|---|
| JP2001069951A (en) | 2001-03-21 |
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