JPH03164130A - Method and device for tendering meat - Google Patents

Abstract

PURPOSE:To obtain a meat in a state having an approximately uniformly soft finishing state by transferring a meat lump with a conveyer so as to place a hard portion and a soft portion in a mutually separated state in the transferring direction and subsequently thrusting a muscle-cutting blade into only the hard portion. CONSTITUTION:A meat lump is intermittently transferred in a state that the hard and soft portions m1 and m2 of the meat lump are mutually separated toward the transferring direction of a conveyer 2. When the meat lump M injected with a pickling solution by an injector approaches to a tenderizer 3, the actuator 8 of a detector 7 is pushed and an access switch 9 detects the meat lump to operate a controller 10. When the hard portion m1 of the meat lump M is transferred to a position below the tenderizer 3, a muscle blade 6 is vertically moved desired time. The hard portion m1 is finished to the approximately softness as the soft portion by the thrusting treatment.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method and apparatus for tenderizing raw meat blocks such as roast ham.

BACKGROUND OF THE INVENTION Conventionally, in tenderizing a raw meat block such as a roast ham, a plurality of cutting blades of a tenderizer are pierced through the entire meat block.

Problems to be Solved by the Invention However, since a single piece of meat originally has hard parts and soft parts, if you pierce the entire meat piece with the crease cutting blade and perform tender processing as in the past, the finished state will be poor. There was an inconvenience that it became non-uniform and had extremely soft parts. Therefore, the muscle cutting blades are arranged in two groups, thick ones and thin ones, and the thick muscle cutting blades are pierced into the hard parts.
There is also a tender processing device that pierces the soft part with a thin sinus cutting blade, but even in this device, the sinus cutting blade still pierces the entire meat loaf, so
There is a problem in that the above-mentioned disadvantages cannot be avoided for parts that are so soft that they do not require tender processing.

The present invention has been made in view of the above-mentioned conventional problems.
To provide a method for tenderizing meat and an apparatus therefor, in which an overall uniform finished state can be obtained by piercing only the hard part of a meat loaf to be processed with a ten-line cutting blade of a tenderizer.

Means for Solving the Problems In order to achieve the above-mentioned object, the tender processing method of the present invention includes placing a meat loaf to be processed on a conveyor and conveying it intermittently, and a tender placed above the conveyance surface of the conveyor. In the tendering process in which a large number of sinew cutting blades of a riser are pierced into the meat to soften the meat, the meat is transferred to the conveyor so that the hard part and the soft part of the meat are located apart from each other in the conveying direction. It is characterized in that the tenderizer is placed on and conveyed, and the operation of the tenderizer is controlled so that the muscle cutting blade pierces only the hard part of the meat.

Furthermore, the tender processing apparatus of the present invention for carrying out the above method includes a conveyor that intermittently transports the meat to be processed by placing the meat so that the hard part and the soft part are located apart from each other in the transport direction. , a tenderizing device that is installed above the conveyance surface of the conveyor and includes a tender riser having a number of vertically movable cutting blades, a detector that detects the position of the first piece of meat to be tenderized; The present invention is characterized in that a control device is provided which sets the operation time of the tenderizer in response to the detector and controls the muscle cutting blade so that it pierces only the hard part of the meat mass.

As the detector, a proximity switch, an ultrasonic sensor, and various other position sensors can be used.

Effect: With the above structure, when the green meat placed on the conveyor and conveyed moves to a predetermined position below the tender riser, the cutter blade of the tender riser operates to strike only the hard part of the green meat. ．． Make a cut and cut the muscle to soften the area.

The number of operations of the streak cutting blade can be arbitrarily set and changed by a control device, and a finished state of uniform softness can be easily obtained.

Example Embodiments of the present invention will be described below based on the drawings.

1 and 2 and 4 show a tender processing apparatus for carrying out the method of the present invention. Reference numeral 1 denotes a machine frame, and 2 a conveyor for conveying the green meat M to be processed.The conveyor surface 2a is formed horizontally and is intermittently driven in the direction shown by the arrow (A).

3 is a tender riser, which is installed in the machine frame 1 so as to straddle the conveyance surface 2a of the conveyor 2.

The tender riser 3 has a movable plate 5 that is moved up and down by an air cylinder 4, and a large number of needle-like cutting blades 6 are attached to the movable plate 5 in a hanging state, and when the tender riser 3 is lowered, it touches the conveying surface 2a. It is designed to pierce the meat mass M placed on it.

7 is a detector for detecting the position of the leading meat lump M to be tenderized, and is located on the conveying surface 2 on the front side of the tenderizer 3.
It is arranged above a. In the illustrated embodiment, the detector 7 is composed of an actuator 8 that is activated when the meat mass M comes into contact with it, and a proximity switch that catches the movement of the actuator 8, but an ultrasonic sensor may also be used. Other position detection sensors may also be used.

Reference numeral 10 denotes a control device for the tenderizer 3, which moves the crimp cutting blade 6 up and down a predetermined number of times at a preset timing of starting operation in response to the detector 7. The number of operations of the thread cutting blade 6 can be set arbitrarily.

Reference numeral 11 denotes a pickle type injection machine, which, like the tenderizer 3, is installed in the machine frame 1 so as to straddle the conveyance surface 2a, and is usually placed on the carry-in side of the conveyor 2 from the tenderizer 3.

Next, tender processing using the processing apparatus subjected to tM as described above will be explained.

The meat mass M to be processed is the raw meat for roast ham, and is usually rod-shaped and consists of a hard part m1 and a soft part m2, each of which occupies about half.

In the method of the present invention, the green meat M is placed on the conveying surface 2a such that the hard portion m and the soft portion m2 are located apart from each other in the conveying direction of the conveyor 2.

In the illustrated embodiment, a plurality of pieces of green meat M are placed in parallel on the conveyance surface 2a so that the hard portion m1 is located on the front side, and are conveyed intermittently.

First, a predetermined amount of pickle liquid is injected into the meat mass M by the injection machine 11. Subsequently, when the green meat M is transported and approaches the tenderizer 3, it comes into contact with the actuator 8 of the detector 7 and pushes it. When the proximity switch 9 catches this movement, the control device 10 is activated in response to this movement, and the meat mass M is tightened. When the lower part m moves to a position below the tender riser 3 and stops, the operation of the tender riser 3 is started. Then, the muscle cutting blade 6 moves up and down a preset number of times, pierces only the hard portion m1 of the meat mass M a predetermined number of times, and then stops. By this stabbing process of the sinew cutting blade 6, a meat loaf having approximately uniform softness is finished. Thereafter, the same operations as above are repeated.

Effects of the Invention As explained above, according to the present invention, since the muscle cutting blade of the tenderizer is made to pierce only the hard parts of the meat to be processed, there is no risk of producing extremely soft parts, and the whole As a result, a finished state with almost uniform softness can be obtained.

Moreover, according to the apparatus of the present invention, the above processing method can be easily carried out by simple means.

[Brief explanation of the drawing]

The drawings show embodiments of the present invention, and FIG. 1 is a plan view of a tender processing apparatus according to the present invention, and FIG. 2 is a partially cutaway side view of the same essential parts. 1...Machine frame 3...Tender riser 7...Detector 2...Conveyor 6...Strip cutting blade 10...Control device

Claims (2)

[Claims] (1) A meat loaf to be processed is placed on a conveyor and conveyed intermittently, and a plurality of muscle cutting blades of a tenderizer installed above the conveyance surface of the conveyor are pierced into the meat loaf to soften it. In the tender processing, the green meat is placed on the conveyor and conveyed so that the hard part and the soft part are located apart from each other in the conveying direction, and the muscle cutting blade is applied only to the hard part of the green meat. A method for tenderizing meat, characterized in that the operation of the tenderizer is controlled so that the tenderizer penetrates the meat. (2) A conveyor that intermittently transports the meat to be processed by placing the meat so that its hard and soft parts are located apart in the transport direction; and a conveyor that is installed above the transport surface of the conveyor, and that a tenderizer having a large number of movable cutting blades, the tenderizer comprising: a detector for detecting the position of a leading meat loaf to be tenderized; 1. A meat tenderizing apparatus, comprising: a control device that sets an operation time and controls the muscle cutting blade so that it pierces only a hard part of the meat loaf.