JP7325797B2 - Core body, pressed body, and method for producing processed meat - Google Patents

Description

TECHNICAL FIELD The present invention relates to a technique for pickling meat in a liquid seasoning to produce seasoning-soaked meat.

Char siu and the like are produced by soaking a lump of meat wrapped in a pickled sauce (see Patent Document 1).

JP 2006-340633 A

An object of the present invention is to provide a core body, a pressing body, and a method for producing processed meat that facilitate impregnation of meat with a seasoning.

The inventors of the present application discovered that, in the production of processed meat, which is produced by rolling meat, there are problems such as difficulty in conducting heat to the inside of the meat and difficulty in permeating the interior of the meat.

The core body of the present invention is
A cylindrical core for wrapping meat,
A first through hole is provided,
The meat wrapped around the cylindrical core is soaked in a liquid seasoning.

By wrapping the meat around the cylindrical core of the present invention, when the meat is soaked in the liquid seasoning, the liquid easily comes into contact with the meat on the inner surface side through the first through-hole, and heat is easily transmitted. .

In the core of the present invention,
Including a first protrusion provided on the side surface of the core body on the side where the meat is wound,
The first projection is capable of penetrating the meat,
A first passage is provided between the inner surface of the core body and the surface of the first protrusion, and the inner surface of the core body passes through the first protrusion through the first passage. Liquid can be permeable to the outside of the part.

As a result, the first convex portion penetrates into the meat, thereby suppressing deviation of the meat. Also, it becomes easier to inject or supply the seasoning into the meat through the first passage.

The pressing body of the present invention is
It is for pressing the meat wrapped around the core of the present invention from the outside to the inside.

According to the pressing body of the present invention, it is possible to suppress the collapse of the shape of the meat without tying it with a string.

In the pressing body of the present invention,
The pressing body includes a first pressing body element and a second pressing body element, and the first pressing body element and the second pressing body element are opposed to each other by a hinge. It can be substantially rotatable, and can be cylindrical when the element of the first pressing body and the element of the second pressing body are closed.

This makes it possible to easily fix the pressing body around the meat.

In the pressing body of the present invention,
Including a second protrusion provided on the side surface of the pressing body on the side that presses the meat,
the second protrusion is capable of penetrating the meat;
A second passage is provided between the outer surface of the pressing body and the surface of the second protrusion, and the second protrusion extends from the outside of the pressing body through the second path. It can be liquid permeable to the outside.

As a result, the second convex portion penetrates into the meat, thereby suppressing the deviation of the meat. Also, it becomes easier to inject or supply the seasoning into the meat through the second passage.

The method for producing processed meat of the present invention comprises:
A step of winding meat around the core of the present invention;
and soaking the meat wrapped around the core in a liquid seasoning.

It is a figure which shows typically the aspect by which meat was wound by the core which concerns on embodiment. It is a figure which shows typically the cross section which made the round slice the core body with which the meat of FIG. 1 was wound. FIG. 4 is a diagram schematically showing a state in which a core body wrapped with meat is soaked in a liquid seasoning. It is a figure which shows typically the core which concerns on embodiment. It is a figure which shows a pressing body typically. FIG. 4 is a cross-sectional view showing a state in which the meat wrapped around the core is being pressed; FIG. 4 is a cross-sectional view schematically showing a first projection provided on a core and a second projection provided on a pressing body; It is a figure which shows the example of a 1st convex part typically. It is a figure which shows the modification of a 1st convex part typically.

Preferred embodiments of the present invention will be described below with reference to the drawings.

1. Core Body The core body 10 according to the present embodiment, as shown in FIGS. 1 and 2, has a cylindrical shape and is for wrapping the meat 30 around. The meat 30 wrapped around the cylindrical core 10 is dipped in a liquid seasoning 32 as shown in FIG. The meat 30 is preferably block-shaped or plate-shaped. The type of meat 30 is not particularly limited, and examples thereof include pork meat 30 and beef meat 30 . Liquid seasoning 32 is a concept that includes liquids and mixtures of liquids and solids.

The core body 10 is provided with a first through hole 12 as shown in FIG. The provision of the first through-holes 12 allows the liquid seasoning 32 to come into contact with the rolled meat 30 from the inner surface side of the core 10 .

The material of the core 10 preferably has high thermal conductivity, and examples thereof include metals such as stainless steel.

The core 10 may be mesh-like. The core body 10 may have a circular or elliptical tubular shape, or a polygonal tubular shape.

By wrapping the meat 30 around the core 10, heat is easily conducted to the meat 30 through the core 10.例文帳に追加Moreover, the presence of the first through-holes 12 allows the liquid seasoning 32 to come into contact with the meat 30 , making it easier for the liquid seasoning 32 to spread inside the meat 30 . Since the hot seasoning 32 easily permeates the inside of the meat 30, the heat is also easily transmitted to the inside of the meat 30.例文帳に追加

The core 10, as shown in FIGS. 7-9, may include a first protrusion 14 provided on the side of the core 10 on which the meat 30 is wound. The first projection 14 is capable of penetrating into the meat 30, and preferably has a projecting shape. It is possible to suppress the deviation of the meat 30 around which the first projection 14 is wound.

A first passage 16 is provided between the inner surface of the core 10 and the surface of the first protrusion 14 , and the liquid seasoning 32 passes through the first passage 16 from the inside of the core 10 to the core 10 . A liquid seasoning 32 can be allowed to pass through on the outside. Specifically, a first supply port 18 is provided in the first convex portion 14 , and the first supply port 18 is connected to the core body 10 and the first convex portion 14 so as to be connected to the first supply port 18 . is provided, and the liquid seasoning 32 entering the first passage 16 from the inner surface side of the core 10 is supplied from the first supply port 18. - 特許庁As a result, when the first projection 14 enters the meat 30 and the first supply port 18 is inside the meat 30, the liquid seasoning 32 is supplied to the inside of the meat 30. Become. Therefore, the seasoning 32 can easily reach the inside of the meat 30 .

The material of the first projection 14 preferably has high thermal conductivity, and examples thereof include metals such as stainless steel. The core body 10 and the first convex portion 14 may be provided integrally. As shown in FIG. 9, the supply port of the first projection 14 may be provided not only at the tip but also at the side.

2. Pressing Body The pressing body 20 is for pressing the meat 30 wound around the core 10 from the outside to the inside, as shown in FIG. A configuration in which a plurality of constituent elements are combined to form a tubular shape may also be used. Specifically, as shown in FIG. 6, the pressing body 20 may be configured by combining two semicircular ones. The two halves of the pressing body 20 may be connected by a hinge or the like and provided to be rotatable. Securing means (not shown) may be provided to prevent the two halves of the pusher 20 from opening when brought together.

The pressing body 20 is composed of an element of the first pressing body 20 and an element of the second pressing body 20. The elements of the first pressing body 20 and the elements of the second pressing body 20 are connected by a hinge. It is relatively rotatable, and when the elements of the first pressing body 20 and the elements of the second pressing body 20 are closed, they can form a tubular shape. Thereby, the pressing body 20 can be easily set so as to surround the meat 30 wound around the core body 10 .

The pressing body 20 may be composed of a plurality of separated elements, and each element may be formed in an uneven shape so that adjacent ends thereof correspond to each other, and the elements may be fitted together.

By setting the pressing body 20 so as to press the meat 30 on the outside of the meat 30 wound around the core 10, the meat 30 can be prevented from losing its shape. In addition, it is possible to omit the troublesome process of tying the meat 30 with a thread or the like.

The pressing body 20 is provided with a second through hole 22 as shown in FIG. The provision of the second through-holes 22 allows the liquid seasoning 32 to come into contact with the rolled meat 30 from the outer surface side of the pressing body 20 .

The material of the pressing body 20 preferably has high thermal conductivity, and examples thereof include metals such as stainless steel. The pressing body 20 may be mesh-like. The pressing body 20 may have a circular or elliptical tubular shape, or a polygonal tubular shape.

The pressing body 20 can include a second protrusion 24 provided on the side surface of the pressing body 20 that presses the meat 30 . The second projection 24 is capable of penetrating into the meat 30, and preferably has a projecting shape. It is possible to suppress the deviation of the meat 30 around which the second projection 24 is wound.

A second passage 26 is provided between the outer surface of the pressing body 20 and the surface of the second projection 24 , and the liquid seasoning 32 passes through the second passage 26 from the inside of the pressing body 20 to the pressing body 20 . A liquid seasoning 32 can be allowed to pass through on the outside. Specifically, a second supply port 28 is provided in the second protrusion 24 , and a second supply port 28 is provided inside the pressing body 20 and the second protrusion 24 so as to be connected to the second supply port 28 . , and the liquid seasoning 32 entering the second passage 26 from the outer surface side of the pressing body 20 can be supplied from the second supply port 28 . As a result, when the second protrusion 24 enters the meat 30 and the second supply port 28 is inside the meat 30, the liquid seasoning 32 is supplied to the inside of the meat 30. Become. Therefore, the seasoning 32 can easily reach the inside of the meat 30 .

The material of the second protrusion 24 preferably has high thermal conductivity, and examples thereof include metals such as stainless steel. The pressing body 20 and the second protrusion 24 may be provided integrally.

The supply port of the second protrusion 24 may be provided not only on the tip but also on the side as shown in FIG.

A configuration example similar to that of the first protrusion 14 can be adopted for the second protrusion 24 .

3. Method for producing processed meat The method for producing the processed meat 30 according to the embodiment includes the steps of winding the meat 30 around the core 10, and placing the meat 30 wound around the core 10 in a container in which the liquid seasoning 32 is stored. and impregnating the meat 30 with the seasoning 32 while heating the seasoning 32 and applying heat.

4. Effect Conventionally, when making char siu, the meat 30 is simply rolled without using a core and tied with a thread so as not to lose its shape. The inventors of the present application have found that the conventional method for producing chashu has problems such as difficulty in transferring heat to the inside of the meat 30 and difficulty in permeating the inside of the meat 32 with the seasoning.

According to this embodiment, such problems can be solved. In addition, until now, the meat 30 was hardened with octopus thread or the like in order to prevent the meat 30 from collapsing, but the work of winding the thread and the process of removing the thread are unnecessary. In addition, the thread itself is no longer required, so resource consumption can be suppressed and costs can be reduced.

5. Application Examples Core body 10 and pressing body 20 according to the present embodiment are suitable for producing grilled pork (roasted pork).

Various modifications of the present embodiment are possible within the scope of the present invention.

10 core body 12 first through hole 14 first protrusion 16 first passage 18 first supply port 20 pressing body 22 second through hole 24 second protrusion 26 second passage 28 second passage Supply port 30 Meat 32 Liquid seasoning

Claims (3)

A cylindrical core for wrapping meat,
A first through hole is provided,
The meat wrapped around the core is soaked in a liquid seasoning,
Including a first protrusion provided on the side surface of the core body on the side where the meat is wound,
The first projection is capable of penetrating the meat,
A first passage is provided between the inner surface of the core body and the surface of the first protrusion, and the inner surface of the core body passes through the first protrusion through the first passage. A core through which liquid can pass to the outside of the part . A pressing body for pressing the meat wrapped around the core from the outside to the inside,
The core body is cylindrical and provided with a first through hole,
The meat wrapped around the core is soaked in a liquid seasoning,
Including a second protrusion provided on the side surface of the pressing body on the side that presses the meat,
the second protrusion is capable of penetrating the meat;
A second passage is provided between the outer surface of the pressing body and the surface of the second protrusion, and the second protrusion extends from the outside of the pressing body through the second path. A pressing body through which liquid can pass to the outside. A step of winding meat around a cylindrical core provided with a first through hole ;
and a step of soaking the meat wrapped around the core in a liquid seasoning.

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