JPH0748075Y2 - Pickled products in containers - Google Patents

Description

[Detailed description of the device]

[0001]

[Industrial application] The present invention crushes appropriate pickling raw materials such as meat, fish meat, root vegetables, leaf vegetables, etc. into a pickling liquid consisting of liquid seasoning or a mud pickling bed such as miso, bran miso, sake lees. The present invention relates to a processed pickled product in a container.

[0002]

2. Description of the Related Art The conventional production of pickles such as bran pickles of vegetables and miso pickles of beef, pickles, etc., is performed by dipping pickled raw materials in a mud pickled bed in a pickling container, and selling them. Picked pickles from the mud pickled floor, put them in an appropriate transport container and shipped them, and lined them up in a bare store.
In order to hand it to the purchaser, it is often seen that it is put in a plastic bag or the like and handed again. In the above pickle production, when pickling is picked up, in order to save the trouble of washing off the mud pickling floor adhering to the surface, the pickling raw material and the mud pickling floor are dipped via gauze, or the mud pickling floor is picked up. It is known that the pickled raw material is sandwiched between the ones which are pre-stored in a porous bag and then pickled. (For example, the actual exploitation 58-2
(See Figure 3 of 4189).

[0003]

[Problems to be solved by the invention] As described above,
The pickled vegetables were always produced by the producer, and it was necessary to take them out from the pickled container before shipping them.
In addition, at the store, it was uneconomical and troublesome to put the pickles in a plastic bag again before handing them over to general consumers. Further, as described above, the pickled raw material contained in the container is dipped in the pickling floor, or sandwiched between the packaging picking beds from the top and bottom, and pickled, so that even if it is shipped, the general consumer can see the pickled vegetables. For example, when the pickles are beef, pork, fish, etc., it is inconvenient to determine the size, meat quality, fat content, color, etc. On the other hand, as long as the general consumer purchases the pickles that have already been set by the producer, from the time they pickle the pickles raw material, they enjoy the pickling period in the general household for the duration of the pickling, and see the pickling condition. However, processed pickles that can be picked up at appropriate times are desired.

[0004]

[Means for Solving the Problems] The present invention eliminates the above-mentioned conventional drawbacks and, if necessary, provides a processed pickle product which can satisfy the above-mentioned desires. A dipping solution, a mud-pickling bed, or both are contained in a container covered with a wall to form a pickling layer of an appropriate depth, and the pickling raw material is stored with at least its upper surface exposed from the pickling layer, and then absorbed. A liquid-wetting transparent sheet is placed on the upper surface of the pickled raw material and the lower surface area thereof is dipped or adhered to the pickled layer.

[0005]

If the processed pickled product of the present invention is left as it is, the lower surface area of the sheet soaked in or in close contact with the pickled layer is a pickling liquid of the pickled layer or a mud-like pickling bed or both of them. While picking up the components by capillarity to wet the upper surface area and adhere to the upper surface of the pickled raw material, the siphoning liquid is permeated and supplied from the upper surface of the pickled raw material to the inside, and at the same time, from the lower surface, from the pickled layer. Since the liquid content is directly permeated and supplied, not only a pickle that has been uniformly soaked can be obtained, but the wet sheet becomes transparent during the soaking process, so the size, shape, etc. You can always observe the appearance and the soaked state, and you can ship the whole container.

[0006]

Embodiments of the present invention will now be described in detail with reference to the accompanying drawings. FIG. 1 is a top view of an embodiment of the present invention, and FIG.
FIG. 11 is a sectional view taken along the line II-II. In the drawing, 1 indicates a transparent and flexible bag-like sealed container made of a synthetic resin which is sealed by heat sealing or the like, and an appropriate amount of brewed or synthetic pickled vegetables 2, for example, seasoning liquid is put in the inside of the sealed container. Is formed into a liquid layer having a depth of (hereinafter, referred to as a pickling layer), and as the pickling raw material 3, for example, beef, pork, chicken or the like, a piece of meat 3 cut into a predetermined size is preliminarily separated from the pickling layer 2. A sheet 4 that has a predetermined size and shape with a protruding upper part is made of woven or non-woven fabric such as gauze or porous hygroscopic paper, absorbs liquid by capillary action, and exhibits transparency in a wet state That is, that is, the upper and lower surfaces and both side surfaces of which the peripheral surfaces are wrapped are accommodated in a state of being immersed in the pickled layer 2. Thus, the upper portion of the meat piece 3 is exposed above the liquid surface of the pickling layer 2, and the upper surface 3a and the upper both side surfaces 3b of the upper portion of the meat piece 3 have the upper surface area 4a and the side surface area of the sheet 4. 4b is in a state of being polymerized and adhered, while the lower surface area 4c of the sheet 4 corresponding to the lower portion of the meat piece 3 dipped in the pickling layer 2 is obtained in a state of being dipped in the pickling layer 2. To be

[0007] In this state, the meat piece 3 is
The seasoning liquid 2 permeates into the lower part of the sheet 4 while the lower part of the sheet 4
Is sucked up by the capillarity of the seasoning liquid from the lower surface area 4c dipped in the pickled layer 2 and adheres to the upper surface 3a of the meat piece 3 and the entire surface area 4a, 4b overlapping the upper peripheral side surface. Since the liquid is always sucked up, the top surface of the meat piece 3 and the upper peripheral side surface 3b of the meat piece 3 can be made to permeate the seasoning liquid to the upper part of the meat piece 3 in this way, and thus the meat piece 3 Not only can be obtained from the upper and lower sides and the peripheral side in a quick and uniform manner, but the upper surface of the sheet 4 becomes a transparent sheet 4 because it is wet with the seasoning liquid, and thus the upper surface of the transparent bag-shaped container 1 The state of the meat piece 3 can be clearly observed from the outside through the wall 1a. Thus, the size and shape of the meat piece 3, the condition of the meat portion 2a, the fat portion 2b, and the like, and further, the shallowness and depth of the steeping are constantly observed due to the change in the meat color over time during the steeping process, I can observe. Therefore, the producer can observe the progress state of the soaking by this, and can confirm the time when the soaking is completed and know accurately. Moreover, the processed product of pickles in a container of the present invention can be shipped as it is as a pickled product without being taken out, and can be sold as a product lined up at the store, and the purchaser The size, meat quality, etc. can be observed to bring convenience to purchase the desired product. In addition, the producer can also immediately ship and sell such a pickled product of the present invention immediately after the meat pieces 3 are soaked and manufactured. In this case, the consumer can observe the desired pickling state thereafter. It can be taken out and tasted at an appropriate and desired time point, and a hobby product can be obtained. The seasoning liquid for pickling meat used in the examples was soy sauce, miso, amino acid, and spice.

FIG. 3 shows another embodiment of the present invention. In this embodiment, an edible plate-like liquid-absorbing porous body 5 such as sponge-like frozen tofu, wheat, bread or the like or a sponge-like synthetic material is used. Plate-shaped non-edible liquid-absorbent porous body 5 such as resin, frozen tofu 5 in the drawing
This is different from the first embodiment in that the seasoning liquid 2 is sufficiently absorbed in advance and the meat piece 3 wrapped in the sheet 4 is placed on the upper surface thereof. As a result, the seasoning liquid 2 is impregnated and fixed in the liquid-absorbent porous plate body 5, and as compared with the case where the seasoning liquid 2 is simply stored, the seasoning liquid is prevented from swaying due to vibration during transportation and a stable and stable product is obtained. Bring Furthermore, the seasoning liquid contained in the liquid-absorbent porous plate body 5 is sucked up by the lower surface area 4c of the sheet 4 which is in close contact with the upper surface thereof, and bleeds into the side surface area 4b and the upper surface area 4a of the sheet 4,
The permeation from the upper surface 3a and the side surface 3b of the meat piece 3 can be performed, and the same soaking and soaking as from the lower surface of the meat piece 3 can be performed. In addition, the point that observation from the outside is possible is the same as in the above embodiment. In this case, the extra space of the seasoning liquid 2 can be replenished in the outer peripheral space of the meat piece 3.

FIG. 4 shows another embodiment of the present invention. In this embodiment, a mud pickling bed 2 is used as the pickling layer 2 in place of the pickling layer 2 made of the above seasoning liquid. The mud pickling floor 2 may be any conventionally known one such as bran, miso, sake lees, but the illustrated example is a meat miso pickled product.
This is an example of using the miso bed 2. In this case, in the same manner as in the prior art, when the pickled product is taken out, the miso bed 2 is preliminarily prepared so that the miso bed 2 does not adhere to the surface thereof.
A porous bag 6 made of woven or non-woven fabric such as synthetic fiber is filled and housed, and is sealed by heat sealing or the like. On the upper surface thereof, a liquid-absorbent wet transparent sheet 4 is provided as in the above. The meat piece 2 enclosing the entire circumference is placed. Thus, the liquid content contained in the mud-pickling bed 2 exudes to the outside by the porous packaging bag 6 and permeates from the lower surface of the meat piece 3 to the inside through the lower surface area 4c of the sheet 4 which is in close contact with the upper surface thereof. On the other hand, the sheet 4 is sucked up to the upper surface area 4a through the side surface area 4b, and the meat piece 3 is sucked from the upper surface area 4a.
From above, the miso liquid permeates into the inside thereof, and the picked-up liquid that has been sucked up is continuously permeated, thus obtaining the miso-pickled meat that is uniformly soaked from the upper and lower sides. still,
In this embodiment, the inside of the transparent synthetic resin hermetically sealed container 1 is used as a vacuum bag to obtain a compact product that is tightly pressure-bonded to the entire peripheral surface of the laminated body inside, and by this pressure bonding, the meat piece 3 And the adhesion to the sheet 4 encapsulating the outer periphery thereof are further improved, and the soaking liquid content into the meat piece 3 can be swiftly and satisfactorily.

FIG. 5 is a top view of still another embodiment, and FIG.
Shows a sectional view taken along line VI-VI of FIG. In this embodiment, a dish-shaped opaque synthetic resin container 1 is used in place of the packaging container 1 made of the transparent and flexible synthetic resin packaging bag described above, and the open upper surface 7 thereof is made of transparent synthetic material as necessary. In general, the packaging container 1 covered with the resin film 8 is used. Furthermore, in this embodiment, the miso bed 2 used as the mud-pickling bed 2 is directly filled in the dish-shaped container 1 without using the porous bag 6 as in the above-mentioned embodiment, It is formed on a mud pickled bed 2 of various depths, and a piece of meat 3 is superposed on the upper surface of the mud pickled bed 2, superposed on both side surfaces from a wide liquid absorbing and wet transparent sheet 4, and a lower surface area thereof is formed. 4c and 4c are folded and embedded in the mud-pickling bed 2. Thus, the liquid content contained in the pickling bed 2 is sucked up from the lower surface areas 4c, 4c embedded in the mud-like pickling bed 2 of the sheet 4, and the liquid is contained in the side surface area 4b of the sheet 4. The upper surface region of the sheet overlapping the upper surface 3a of the meat piece 3 is wetted, and the liquid component permeates into the meat from the upper surface 3a of the meat piece 3 through this. On the other hand, since the lower part of the meat piece 3 is in close contact with the mud-like pickling bed 2, the liquid content of the pickling bed 2 permeates from the lower surface to the inside, and thus the meat piece 3 can be pickled from above and below, Can be obtained quickly. The side surface area 4b and the lower surface area 4c of the sheet 4 may be bent inward as shown by a solid line and brought into close contact with the side surface 3b of the meat piece 3, but as shown by an imaginary line, the meat piece is expanded outwardly. 3 apart from the side surface 3b of the lower surface area 4c
It may be embedded in the pickled bed 2. This can also be applied to the liquid pickling bed 2. Furthermore, the lower surface area 4
The state in which c is superposed on the upper surface of the mud-pickling bed 2 may be used.

As is clear from the above, the sheet 4 is
The lower surface area 4c is immersed or embedded in the pickling layer 2, and the upper surface area 4a is placed on at least the upper surface of the meat piece 3, so that the sheet 4 absorbs the pickling liquid and Since it can be supplied to the upper surface area 4a of the sheet 4, the meat piece 2 can be soaked not only from the lower surface but also from the upper surface thereof, so that not only a good pickle can be produced but also the sheet Since 4 is transparent in a wet state, it does not have a presence and brings the convenience that the state of the meat piece 3 can be clearly seen as if the meat piece 3 is directly viewed from the outside. As the sheet 4, papermaking of synthetic fiber or pulp fiber or a mixed papermaking thereof can be generally applied, similarly to the conventional porous sheet for pickling bed packaging. Particularly, those having wet toughness are preferable.

As is clear from the above, the container 1 is
At least a container having an open upper surface is sufficient, and if necessary, it may be covered with the transparent film 8 or the upper transparent wall 1a of the bag, but in any case, the upper surface region 4a of the sheet 4 inside is transparent. It suffices if the raw pickles 2 can be observed from the outside.

In addition, in the above embodiment, the meat material of beef such as beef and pork was used as the pickled raw material 3, but of course,
Various vegetables such as poultry, seafood, root vegetables, leaf vegetables, etc. can be selected. As the pickling solution 2, in addition to liquid seasonings such as soy sauce, vinegar, liquor and sauce, salt, sweetener, acidulant, chemical seasoning. It is possible to select and use liquid seasonings in which at least one of various kinds of ingredients is dissolved in water, miso, and mud pickles such as sake bran floor and rice bran floor according to the kind of target pickles. In the present invention, an example using a seasoning liquid or a mud-pickling bed is shown, but it goes without saying that not only each of them may be used alone, but also the combination of both may be appropriately used.

[0014]

[Effect of the Invention] As described above, the processed product of pickled vegetables in a container according to the present invention is a pickled layer having an appropriate depth, which is composed of a seasoning liquid, a mud-like pickling bed or both contained in a container having an upper surface that can be seen. At least the upper surface of the raw material is exposed and immersed or adhered, and a sheet having liquid absorption and wet transparency is polymerized on the upper surface of the pickled raw material, and the lower surface area thereof is immersed or adhered to the pickled layer. Therefore, not only can the pickling material from above and below be pickled quickly and satisfactorily, but also the pickling material can be produced by observing it from the outside at all times, and one container from production to sales is sufficient. If necessary, this product can be continuously manufactured online, and ordinary consumers can observe the condition of the pickled raw material and purchase the desired one. To bring about the effect of the like can be taste.

[Brief description of drawings]

FIG. 1 is a top view of an example of a processed pickle product in a container according to an embodiment of the present invention.

FIG. 2 is a sectional view taken along line II-II of FIG.

FIG. 3 is a cross-sectional view of a processed pickle product in a container according to another embodiment of the present invention.

FIG. 4 is a cross-sectional view of a processed pickle product in a container according to still another embodiment of the present invention.

FIG. 5 is a cross-sectional view of a processed pickle product in a container according to still another embodiment of the present invention.

6 is a sectional view taken along line VI-VI of FIG.

[Explanation of symbols]

1 container, bag-shaped packaging container, dish-shaped container 2 pickling liquid, seasoning liquid, mud pickle, pickling layer 3 pickling raw material, meat piece 3a pickling raw material, upper surface of meat piece 4 liquid absorption wet transparent sheet 4a sheet upper surface area 4c sheet Lower surface area of the liquid absorption porous body

Continuation of front page (51) Int.Cl. ⁶ Identification code Office reference number FI Technical display area A23L 1/218 B65D 81/22

Claims (2)

[Scope of utility model registration request] 1. A pickling solution, a mud-like pickling bed, or both are contained in a container whose upper surface is opened or covered with a transparent wall to form a pickling layer having an appropriate depth. A processed pickled product in a container, which is housed in a state of being exposed from the pickled layer, and a liquid-absorption-wetting transparent sheet is superposed on the upper surface of the pickled raw material and the lower surface area thereof is dipped or brought into close contact with the crushed layer. 2. The processed pickled product in a container according to claim 1, wherein the pickled liquid is absorbed and held in a liquid-absorbing porous body.