JPH0144069Y2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a packaging net for processing used in producing processed meat products such as ham, roast beef, and grilled pork.

[Conventional technology] Traditionally, when manufacturing processed meat products such as roasted and smoked products such as ham, roast beef, and grilled pork, a moderate amount of pressure is applied to the meat to extract the meat juices that give the meat its umami flavor. In order to hold the meat together, improve the binding of the meat tissues, adjust the shape of the meat, and improve its appearance, the meat is tied with kite strings, and the tied meat is then steam-roasted, fumigated, etc. Heating is performed by

[Problems that the invention aims to solve] However, it is difficult to wrap the kite string evenly around the meat and tighten it, and it requires considerable skill. For example, if the kite string is not wrapped evenly around the meat, the meat juices may There were problems in that it would leak out, that it took time and effort to wind the kite string, and that it was inefficient in manufacturing. Furthermore, the kite string needs to be heat resistant as it goes through quite high temperature processes such as steaming and fumigation.

In addition, although cotton thread is usually used as the kite thread, as shown in Fig. 5, the surface of the kite thread 1 is fluffed with cilia 2, and the kite thread also bites into the meat and is heated. If you try to remove the kite strings after production, for example when meat is tied at small intervals, the meat and kite strings will stick together, making it difficult to remove the kite strings. There was a problem that the surface peeled off, resulting in a poor appearance after removal and a decrease in commercial value.

This idea was made in view of the above circumstances,
It does not require any skill and can easily wrap the entire meat evenly with moderate pressure to retain the meat juices, can be easily shaped, is heat resistant, and can be removed. To provide a packaging net for meat processing which allows the meat to separate easily and prevents the meat from peeling off.

[Means for Solving the Problems] The packaging net for meat processing according to this invention has a cylindrical net body that is expandable and contractible by crossing the weft and warp threads, and the net body is made of fluorine resin. One of the weft and warp threads is formed by winding cotton thread around a stretchable core material, and the other thread is made of cotton thread.

[Example] An example of the packaging net for meat processing according to this invention will be described based on FIGS. 1 to 4. Reference numeral A in the figure indicates a packaging net for meat processing (hereinafter simply referred to as packaging net) according to this embodiment. This packaging net A has a net body 3 subjected to regular resin processing 4.

The net main body 3 is knitted in a lattice shape with weft threads 5 and warp threads 6 intersecting with each other, and is formed into a cylindrical shape and expandable. For example, in this embodiment, the interval La between the weft threads 5 is approximately 7 mm.
The interval Lb between the warp threads 6 is approximately 6 mm. The weft thread 5 is formed by winding a cotton thread 8 in a spiral shape around a core material 7 made of natural rubber, as shown in FIG. Further, the warp yarns 6 are formed by chain-knitting knitting yarns 9 made of cotton yarns thicker than the cotton yarns 8, and at locations where they intersect with the weft yarns 5, the weft yarns 5 are wound with the knitting yarns 9. The weft threads 5 and warp threads 6 are fixed.

Furthermore, the net main body 3 configured as described above
is subjected to fluorine resin processing 4, such as Teflon (trade name) processing. As a result, as shown in FIG. 3, the solution 4a of resin such as Teflon adheres to the surface of the cotton yarn 8 and the knitting yarn 9, resulting in a fluorine resin layer 4a.
are formed, and the fur of the cilia is suppressed.

Next, the method of fluorine resin processing 4 for the net body 3 will be explained. First, the net body 3 is immersed in a fluorine resin (TFE, modified TFE, etc.) solution, left for several minutes, and the fluorine resin solution is applied. is impregnated into the weft 5 and warp 6 of the net main body 3. After that, the net body 3 is taken out, the excess solution is squeezed out, and the net body 3 is further cured at room temperature or fired at a temperature of 150° C. to 180° C. for several tens of minutes.
Fluorine resin is fixed to the weft threads 5 and warp threads 6 of the net main body 3.

Next, a method of using the packaging net A of the above embodiment will be explained. The molded meat may be directly enclosed in this packaging net A, but as shown in Fig. 4 a, b, c,
It is convenient to use filling device B, as shown in d.

This filling device B is made of a stainless steel plate or the like, and is formed into a barrel-shaped cylindrical body 12 having an insertion port 11 with a water diameter and an extrusion port 10 with a small diameter.

First, the packaging net A is mounted on the outer circumferential wall of the cylindrical body 12 in advance by rolling it up (a
figure). In this case, the tip of the packaging net A is
It may be closed by a ring 13 or the like in a constricted manner.

Next, insert the meat 14 through the insertion port 11 (b
), push it out in a continuous manner using a push rod 15 or the like.
Due to this protrusion, the meat 14 is transferred to the filling device B.
It is filled into the packaging net A while being compressed inside (Fig. c). After filling is completed, the rear end of the packaging net A is cut at an appropriate location. In this case, it may be closed by narrowing it with a ring 13 or the like (Fig. d).

In this way, it is only necessary to fill the cylindrical net, so there is no need to take the trouble of wrapping kite string around it.

The meat 14 filled in the packaging net A as described above has the packaging net A having elasticity,
Because it is highly elastic, it can be applied with just the right amount of pressure. Moreover, since pressure is applied evenly over the meat 14 by the packaging net A, it is possible to retain an appropriate amount of meat juice, the binding of the meat tissue is also done well, and it is easy to shape the meat, which requires no skill. do not.

Furthermore, even in the roasting process, the internal pressure of the meat due to heating and the average pressure due to the packaging net A are in good harmony, and no meat juices leak out, making it possible to produce roast beef of extremely high quality.

Furthermore, since the packaging net A is treated with fluororesin processing 4, the weft threads 5 and warp threads 6 will not be damaged even by high temperature heating.

Furthermore, packaging net A from roasted meat 14
When removing the packaging net A, if the net body is not treated with fluorine resin, some of the meat will stick to the net body and be wasted, and it will be difficult to remove the net body. 4 to form the fluororesin layer 4a, the cilia on the surface of the yarn disappear, so that the meat 14 can be peeled off smoothly without sticking to the weft 5 or the warp 6.
It is extremely easy to remove and there is no waste. Therefore, the appearance of the meat 14 after the packaging net A is removed is extremely good. In addition, roast beef or the like covered with the packaging net A has a well-organized mesh of the packaging net A, which gives it a luxurious appearance and increases the product value.

Furthermore, since the knitting yarns 9 of the warp yarns 6 are knitted so as to wrap around the weft yarns 5, the weft yarns 5 and the warp yarns 6 do not easily shift from each other. Therefore, the shape of the packaging net A does not easily collapse.

In the above embodiment, the weft yarn 5 uses a natural rubber core material 7, but the warp yarn 6 may have the same structure.

It goes without saying that the packaging net A of the above embodiment can be applied not only to the production of roast beef using block meat, but also to the production of smoked products using pork belly, minced meat, etc.

[Effects of the invention] As explained above, the packaging net for meat processing according to this invention is constructed so that the warp and weft threads are intersected to form an expandable and contractible cylindrical net body. Meat can be easily filled into a packaging net without requiring any skill, and work efficiency is improved. Moreover, a moderate pressure is applied to the filled meat on average, and the meat juices do not flow out, so it is possible to easily produce high-quality meat products.

In addition, since the net body is treated with fluorine resin, the weft and warp threads will not be damaged even by high-temperature heating, and even when removing the wrapping net from roasted meat, Meat does not stick to the weft or warp threads and is extremely easy to remove. Therefore, the appearance of the meat after the packaging net is removed is extremely good.

In addition, roast beef or the like wrapped in a wrapping net has a well-organized mesh, giving it a luxurious appearance and increasing the product value.

In addition, in the present invention, one of the weft and warp threads is formed by winding cotton thread around a core material that has elasticity, and the other thread is made of cotton thread, so that the wrapping net can be used to wrap the material. can be strongly compressed. If the meat is overcooked,
The expansion of the meat juices increases the internal pressure of the meat, and if this is left unaddressed, the meat juices will leak out. However, in the present invention, with the above structure, even if the internal pressure of the meat increases due to overheating, Also, since the meat can be compressed against the internal pressure of the meat, it is possible to shape the meat while preventing the leakage of meat juices, which has the effect of supplying high-quality meat products. has.

[Brief explanation of the drawing]

1 to 4 show an embodiment of the packaging net for meat processing according to this invention. FIG. 1 is a partial perspective view of the packaging net for meat processing according to this embodiment, and FIG. Figure 3 is an enlarged perspective view, Figure 3 is an enlarged cross-sectional view of the cotton yarn showing the resin-treated state, Figure 4 is
The figure shows the process of filling the packaging net for meat processing with meat according to this embodiment, and FIG. 5 is an enlarged sectional view of a conventional kite string. A... Packaging net for meat processing, 3... Net body, 4... Futsuso resin processing, 5... Weft, 6...
Warp thread, 7... Core material.

Claims (1)

[Scope of utility model registration request] A cylindrical net body that is stretchable is formed by crossing the weft and warp threads, and the net body is treated with fluorine resin, and one of the weft threads and warp threads is stretchable. 1. A net for meat processing, characterized in that it is formed by winding a cotton thread around a core material having elastic properties, and the other thread is made of cotton thread.