JPH08131123A - Sliced meat product, its cooking and secondary cooling of this meat product and device therefor - Google Patents

Abstract

PURPOSE: To provide a meat-cooking method which can shorten the time needed for cooking in the shop and reduce the fat and harshness on cooking in the shop. CONSTITUTION: A plurality of beef slices are subjected to primary cooking in a hot liquid to reduce fat and harshness. The primarily cooked beef slices are collected as an ingredient for beef bowl (cooked beef on rice). Then, the primarily cooked meat slices are secondarily cooked in a hot TARE soup (a soup seasoned with soy sauce, sugar, glutinous rice wine, etc.) and topped on the rice in the bowl.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an aggregated sliced meat product used for beef bowl ingredients and the like, a primary cooking method thereof, and a beef bowl etc. which are prepared by cooking the aggregated meat product as a secondary product. A cooking method and apparatus.

[0002]

2. Description of the Related Art Beef bowls are usually prepared by simmering beef and onions with a sauce and placing them on rice bowls or empty dishes. Beef and onions are brought into the store after being sliced into a predetermined size and thickness at a factory outside the store.
Therefore, in the store, it is only cooked in a saucepan for cooking. The sliced beef has a thickness of 1 m
It is about m to 1.5 mm. A large amount of fats and oils and lye will come out when stewed in a saucepan. Therefore, in the conventional cooking work of beef bowls in a store, manual filtration of oil and fat and lye in the sauce is an important work for the cook.

[0003] Conventionally, when a beef bowl is cooked in a restaurant, a big saucepan is put in a large rectangular cooking pot, the sauce is heated to a predetermined temperature by a heating device, and beef sliced into the heated sauce. It is made by putting dozens of onions and boiling it for a certain period of time at a time. And when the meal comes,
The stewed beef and the onion are weighed out into a perforated bowl, one by one, and then scooped out and served on a bowl of rice or on an empty plate. All of these tasks are done manually by trained cooks in the store.

[0004]

However, according to the above-mentioned cooking method of the beef bowl by hand by the cook, there are the following problems. Raw beef is put in a pan and simmered, so cooking time becomes longer. In addition, a large amount of fat and oil and lye are released from raw beef and float on the surface of the sauce. For this reason, in the past, the cooks scoop up the sponge every time and discard it. Furthermore, the oil and fat and lye are not only floating in the surface layer of the sauce, but are also mixed in the sauce, and these accumulate, and in addition, the bottom of the pan contains meat scraps and onions. Since the waste also collects with the lye, the cook regularly filters the sauce manually at regular intervals.
They have to be removed from the sauce.

Therefore, an object of the present invention is to provide, for example, a beef bowl ingredient used in the store and a primary cooking method thereof, and further a secondary cooking method and apparatus using the primary cooked product. By providing it, the cooking time in the store can be shortened and the oil and fat and lye produced during cooking in the store can be reduced.

[0006]

The features of the present invention are as follows. A first-cooked meat product comprising a plurality of sliced meats, which are first-cooked in a heated liquid to reduce fats and oils and lye, and are assembled.

Another characteristic configuration of the present invention is as follows. A primary cooking method for a sliced meat product, characterized in that a plurality of sliced meats are primarily cooked in a heating liquid to reduce fats and oils and lye, and these are collected.

Still another characteristic configuration of the present invention is as follows. A plurality of sliced meats are primarily cooked in a heating liquid to reduce oil and fat and lye, and these are assembled into a primary cooked meat product, and the primary cooked meat product is heated to a sauce. A method for cooking meat products, characterized by secondary cooking in the meat.

Still another characteristic configuration of the present invention is as follows. Secondary cooking by immersing the primary cooked meat product, which is a primary cooked meat in the heated liquid and is composed of a plurality of sliced meats with reduced fat and oil and lye, into a heated sauce A method for secondary cooking of meat products, characterized by:

Still another feature of the present invention is as follows. The primary cooked meat product is soaked that the primary cooked meat product is heated and cooked, and the heating means for heating the sauce in the saucepan is provided. A secondary cooking device for meat products, which is characterized by being cooked next.

Still another feature of the present invention is as follows. Sauce storing tank in which meat is immersed and cooked, heating means for heating the sauce in the sauce storing tank, and sauce filtering for separating oil and fat and lye in the sauce in the sauce storing tank Means for cooking meat, wherein the meat is heated and cooked in the sauce container.

Still another characteristic configuration of the present invention is as follows. It consists of a plurality of sliced meats that are primarily cooked in a heating liquid to reduce fats and lye, and this is a primary cooked meat product that is secondarily cooked in a heated saucer, which A second-cooked meat product characterized by being prepared in a bowl.

[0013]

EXAMPLE A method and apparatus for cooking a beef bowl using a meat product according to an example of the present invention will be described below.

In the following description, beef bowls are mainly described, but the present invention is not limited to beef bowls, and other sliced pork, lamb, poultry, etc. It also includes foods using meat. Further, the "cooling" in the present invention means freezing, semi-freezing, and refrigeration. Depending on how the primary cooked meat product is packaged, the freezing temperature range is -10 ° C to -30 °
C is preferably about -20 ° C, and the refrigerating temperature range is 1
It is 0 ° C or less, preferably around 0 ° C. The present invention does not particularly limit the temperature range of “cooling”.

According to the present invention, cooking is divided into two types: primary cooking performed in a factory outside the store and secondary cooking performed in the store, and most of the oil and fat and lye discharged from beef in the primary cooking are removed to beef. To prepare semi-finished products, collect them in predetermined amounts, cool them as needed to prepare for secondary cooking, collect meat products in predetermined amounts, or divide them. It is then cooked secondarily to complete the beef bowl ingredients.

Regarding the primary cooking of the present invention, an example thereof is as follows. Slice the beef at the rib portion to a thickness of about 1.5 mm, and cook each piece of meat in a sauce at 70 ° C to 80 ° C for about 5 minutes. 70 of oil and fat to be removed by this cooking
Allow 80% to 80% to drain into the saucepan. At the same time,
Season the beef with a sauce. In addition, in the present invention, the term “slice” is not limited to the thickness of about 1.5 mm described above, but refers to cutting into a relatively thin state.

Usually, the sauce is made of soy sauce, sake and sugar. Since the sauce used for the primary cooking influences the taste of the beef bowl after the secondary cooking, beef extract, beef flavor, etc., which are well-known raw materials for the sauce, may be blended if necessary. If this primary cooking is not seasoned, it can be done in hot water without using a sauce.

The above-prepared meat pieces from which oil and fat and lye have been removed are weighed by a predetermined amount, and the sliced onion which is cooked separately or at the time of the primary cooking of beef is added to this. The beef bowl is prepared as a beef bowl and then frozen at -20 ° C.
It is collected in a large aggregate such as a meal, about 10 meals, about 20 meals, about 40 meals. Here, there is also a case where the meat alone is put into a large aggregate of about 5, about 10, about 20, and about 40 meals without adding onions. In this case, the primary cooked onion or raw sliced onion may be added separately during the secondary cooking. It should be noted that other vegetables such as onion, Chinese cabbage, and garland chrysanthemum may be added without adding the onion or in addition to the onion, and further tofu, Shirataki, konjac, and egg may be added.

Here, the term "one serving" is not limited to one type, but is usually divided into a plurality of types according to, for example, small, medium, large, extra large, and the like. And
The weight of the medium is, for example, 65 g of beef and 20 g of onion.
Therefore, in the case of about 5, about 10, about 20, and about 40 meals, each is an approximate multiple of one meal.

In order to collect a plurality of sliced meats that have been primarily cooked in a predetermined amount, the meat pieces may be put in a container or a mold for roughly determining the shape and size. When this is frozen, it becomes a frozen and solidified aggregate as described above, so that a container or the like for aggregation is no longer necessary.
When this is refrigerated, since the aggregate does not solidify, a container or the like is required before the secondary cooking stage to maintain the aggregate. In the case of refrigerating treatment, the required heating time of the meat product is not easily influenced by the shape and size, so that the meat product may be put in a bag only for the purpose of gathering. Further, in the present invention, the term "primarily cooked meat product" does not mean a meat product in a container or a bag but an aggregated meat product.

The frozen and aggregated beef bowl ingredients and the beef bowl ingredients collected in containers and bags and refrigerated are transported to individual stores by a refrigerating car and a refrigerating car. At each store, store the above-mentioned beef bowl ingredients in a freezer or refrigerator. For the purpose of improving convenience during transportation and storage and maintaining product quality, frozen and aggregated beef bowl ingredients may be put in a container or bag and sealed if necessary. The above object can also be achieved by sealing the chilled beef bowl ingredients in bags and containers.

An example of the aggregated freezing tool F will be illustrated and described as shown in FIG. That is, the sliced onion pieces O are placed on the sliced beef meat pieces M, and since these pieces are frozen, they are one hard aggregate. In this example, the shape of the frozen ingredient is (A) 300 mm x (B) 200 mm x (C)
It is a flat rectangular parallelepiped with a size of 30 mm, and the surface has a sauce for the primary cooking attached. This shape size makes it easier for heat to pass during secondary cooking. However, the structure of the first-cooked freezer according to the present invention is not limited to the above-mentioned embodiment, and may have other shapes and sizes, or may be mixed with onion inside the beef. . Further, as described above, the freezing tool may be composed only of the meat piece M without the onion O. Furthermore, other vegetables can be used in addition to or instead of onions.

A saucepan 1 for making it possible to move the beef to which the secondary cooking has been completed to a predetermined place or for other purposes.
It is also possible to carry out the primary cooking by placing the primary cooked ingredient in a basket having a liquid permeability that can be freely taken out from the basket and immersing the basket in the saucepan.

The frozen, semi-frozen, or refrigerated preserved ingredients are taken out from a bag or a container and divided into predetermined sets or divided into 1 to 5 minutes in a 90 ° C to 95 ° C sauce in a store. It is immersed and heated for about a minute. During this secondary cooking, the oil and fat and lye are extracted from the primary cooked beef bowl ingredients into the sauce, and the sauce is soaked in the beef to complete the final seasoning, and the ingredients are heated to an appropriate temperature. Is completed as a beef bowl ingredient, and the cook takes one meal out of the sauce and puts it on a plate to be sold to customers. In this case, in addition to the case where it is served on a bowl containing rice, it may be served on noodles such as udon, soba, ramen, spaghetti, and bread, and the beef bowl of the present invention is not necessarily limited to rice. It is not something to be done, nor is it limited to the type of bowl or other vessel.

The sauce used for the secondary cooking may have a preferable sauce concentration (sugar content, salinity) with respect to the sauce for the primary cooking, or may be another sauce used in addition to or instead of the sauce for the primary cooking. It is recommended to use one that is manufactured taking into consideration (wine, spices such as ginger and garlic).

The cooked food is cooked by the cook himself. For example, the required amount of the first-cooked ingredient is put in a saucepan containing a sauce, which is boiled in the sauce to be second-cooked.

However, in addition to the above, the present invention also proposes secondary cooking with the following cooking device.

FIG. 2 is a sectional view showing the overall structure of a beef bowl secondary cooking device according to an embodiment of the present invention, and FIG. 3 is shown in FIG.
It is a front view of the cooking device of the beef bowl.

Inside the secondary cooking apparatus for heating and cooking the beef bowl ingredient F that has been primarily cooked, a saucepan tank 1 in which a saucer T is housed is provided. The sauce container 1 comprises an outer peripheral surface 1A having a rectangular shape when viewed from above and a funnel-shaped bottom surface 1B, and a desired number of beef bowl ingredients F are put therein to heat. It is a thing. The outer peripheral surface 1A is provided with a large number of cutout portions 1C over the entire circumference thereof, and allows the sauce T in the sauce container 1 to pass to the outside.

A heating means 2 using gas, electricity, electromagnetic waves or the like is provided adjacent to the saucepan 1 and the saucepan T contained in the saucer 1 is heated to a predetermined temperature (for example, 90).
Heat to ° C to 95 ° C). The heating means 2 may be a throw-in type electric heater provided inside the saucepan 1.

The cooking apparatus is provided with a raw sauce tank 3 containing a new sauce (fresh sauce), and a fresh sauce supply passage 4 for supplying a new sauce from the fresh sauce tank 3 to the sauce tank 1. Has been. An open / close valve 5 is provided in the fresh food supply passage 4 to allow the fresh food tank 3 to be supplied at any time.
It is designed to replenish the new storage inside to the storage tank 1.

In the cooking apparatus, a makeup water tank 6 containing water adjacent to the fresh water tank 3 and a makeup water passage 7 for supplying makeup water from the makeup water tank 6 to the sauce tank 1 are provided.
Is provided. An on-off valve 8 is provided in the make-up water passage 7 so as to replenish the dripping storage tank 1 with water.
Preheating means can be appropriately provided in each of the fresh water tank 3 and the makeup water tank 6.

An overflow tank 9 is provided adjacent to the outer peripheral portion 1A composed of four sides of the sauce container 1, and an overflow passage 9A is provided to connect the overflow tank 9 and a filtration tank 10 installed below the cooking apparatus. Has been. The overflow tank 9 has a bottom surface 9B that is inclined downward toward the overflow passage 9A. A flow rate control valve 11 is provided in the overflow passage 9A. The flow rate control valve 11 controls the amount of dripping that passes so that a substantially constant amount of dripping will flow into the filtration tub even if the amount of overflow from the dripping storage tub 1 to the overflow tub 9 fluctuates. The overflow tank 9 contains the sauce T (boiled sauce) that overflows from the sauce tank 1. The oil T is mainly present near the surface of the sauce T.
₁ and lye T ₂ are floating and overflow T
Contains a large amount of fat T ₁ and lye T ₂ .

Referring to FIGS. 4, 5 and 6, the filtration tank 1
Reference numeral 0 indicates that the overflow dripping T is introduced, and the filtration tank 10 is provided with a plurality of partition plates 10A. The partition plate 10A has a plurality of chambers 10X, 1
The partitions T are divided into 0Y and 10Z, and the stored saucer T is the partition plate 10.
The oil and fat T ₁ , lye T ₂ , and meat scrap T ₃ onion scrap T ₄ are residually separated on the surface layer and the bottom surface by flowing meandering above and below A. Near the upper and lower parts of the partition plate 10A,
An opening 10B through which the sag T flows is provided. At the upper end of the outer wall of the filtration tank 10, a discharge port 10G is provided at a position corresponding to each of the chambers 10X, 10Y, 10Z and is cut out to discharge the oil / fat component T ₁ to the outside. Outlet 1
The lower end of the notch 0G is arranged with a height difference H so as to be located at a position lower than the upper end of the partition plate 10I partitioning the flow passage 10E and the reflux tank 10D described later.
Further, a mesh body 10C for softening the flow velocity of the sag T is provided at the lower end of the overflow passage 9A. Here, the mesh body 10C has a large number of openings, and has a hole through which the oil / fat T ₁ , lye T ₂ , meat scrap T _3, and onion scrap T ₄ can pass.

A reflux tank 10 in which a dripping T flowing from the filtration tank 10 is housed integrally with or adjacent to the filtration tank 10.
D is provided. The filtration tank 10 and the reflux tank 10D are connected to each other via a flow passage 10E through which the sag T flows upward,
The dripping from the upper end of the flow passage 10E overflows and flows into the reflux tank 10D. With particular reference to FIGS. 5 and 6, the oil and fat component T ₁ and the lye juice T ₂ are mainly retained in the surface layer of the filtration tank 10. Of these, the oil and fat component T ₁
As a means for recovering the oil, a fat / oil collection tank 10F is provided adjacent to the filtration tank 10 in which the fat / oil content T ₁ overflowed from the filtration tank 10 is stored. Since the height of the liquid surface of the sag T in the filtration tank 10 is maintained equal to the height of the upper end portion of the partition plate 10I of the flow passage 10E, from the three outlets 10G located above the partition plate 10I, The oil / fat T ₁ having a specific gravity lighter than that of the dripping T, foreign substances and the like are discharged.
The oil and fat component T _{1 and the} like overflows through an overflow gutter 10H provided at an outlet portion provided at the upper end of the filtration tank 10.

Returning to FIG. 2, a reflux passage 12 is provided at the end of the filtration tank 10, the lower end of the reflux passage 12 is opened near the bottom of the reflux tank 10D, and the upper end of the reflux passage 12 is opened. It is open to the sauce container 1. A reflux pump 13 is provided in the reflux passage 12 to return the sag T filtered by the filtration tank 10 to the sag storage tank 1 via the reflux tank 10D.

On the bottom surface 1B of the sauce container 1, lye T ₂ or
Since foreign matters such as meat scraps T ₃ and onion scraps T ₄ accumulate, a strainer plate 1D made of a mesh body is provided above the bottom surface 1B of the sauce tank 1.
Is provided, and a discharge passage 14 for discharging foreign matter is provided below the straining plate 1D. The mesh provided on the straining plate 1D has a size such that meat scraps and small pieces of onions can pass through but mesh pieces and onion pieces of a size that can be used as a product cannot pass through. The lower end of the discharge passage 14 is open to the foreign matter storage tank 15, and the discharge passage 14 is provided with an opening / closing valve 16.

On the front surface of the cooking apparatus, there is provided a stand 17 on which the bowl D, such as a bowl or a plate, is placed, and the ingredients of the beef bowl after the secondary cooking are put on the bowl D.

The operation of the secondary cooking apparatus of the present invention configured as described above will be described below with reference to FIG.

First, the cold-preserved beef bowl ingredient F is put in the sauce container 1 and heated by the sauce T. After a certain period of time, the ingredients are heated to a suitable state for eating,
Using a piece such as a tamale, take out the ingredient f for one meal and serve it on the bowl D by hand. Since the sauce T (boiled sauce) in the sauce container 1 is consumed together with the ingredients each time the ingredients are served, the level of the sauce in the sauce container 1 decreases.
Therefore, the required amount of raw sauce is supplied from the raw sauce tank 3 to the sauce tank 1 so that the liquid level of the sauce becomes substantially constant.
Further, when the amount of water in the sauce container 1 becomes small and the concentration of the sauce becomes high, the water in the water tank 6 is replenished into the sauce container 1 to make the sauce concentration substantially constant. Try to keep it.

The filtering device 10 shown in FIGS. 4 and 5 of the present invention can be replaced by a saucer filtering device as shown in FIGS. 7 and 8 below.

With reference to FIGS. 2, 7 and 8, in this embodiment, the filtering device for the sauce T contained in the sauce container 1 comprises three stationary separation tanks 21A, 21B and 21C and a fat T.
₁ , a lye T ₂ , a meat waste T ₃ , and a collection tank 22 for the onion waste T ₄ and a reflux tank 23.

That is, the overflow tank 9 for storing the dripping T overflowing from the spill storage tank 1 for one hour is provided with the overflow passage 9A and the flow control valves 24A and 24, respectively.
B, 24C through three static separation tanks 21A, 21B,
21C is contacted. Each static separation tank 21
A, 21B, and 21C have recovery passages 29A and 2A at the bottom.
An on-off valve 25 that connects to the collection tank 22 via 9B and 29C
A, 25B and 25C are provided, and a reflux tank 23 is provided in the middle part.
Open / close valves 26A, 26B, 26C and communication passage 2
7A, 27B and 27C are provided. Recovery passage 29
A, 29B, and 29C may not be branched pipes as shown, but may be configured by straight pipes that are individually opened to the recovery tank.

In the stationary separation tanks 21A, 21B and 21C,
Usually, oil and fat T ₁ and lye T ₂ are separated and collected in the surface layer,
Collects in the bottom fraction part and meat scraps T ₃ of lye T _2, and onion debris T ₄ precipitation. Therefore, after the sauce T in the intermediate portion is refluxed, the oil / fat T ₁ , lye T ₂ , meat scraps T ₃ , and onion scraps T ₄ in the surface layer portion and the bottom portion are allowed to flow into the recovery tank 22.

The operation will be described. In the illustrated state, the stationary separation tank 21A is a tank in which separation has been completed, and the on-off valve 2
Only the sauce T is refluxed to the reflux tank 23 via 6A and the communication passage 27A, and the stationary separation tank 21B is a tank during static separation, and the sauce T and the oil / fat content T ₁ , lye T ₂ , meat The waste T ₃ and the onion waste T ₄ are in a separated state, and the stationary separation tank 21C is provided with a large amount of meat waste, onion waste, oil and fat, and lye from the overflow tank. It is in a state of being inflowed through the valve 24C.

Therefore, among the on-off valves 24A, 24B and 24C communicating with the overflow tank 9, only 24C is open and the other 24A and 24B are closed. In addition, open / close valves 26A, 26B, 26 that respectively communicate with the reflux tank 23.
Of C, only 26A is in the open state and the other 26B and 26C are in the closed state.

Next, when the filtration by the separation in the stationary separation tank 21B is completed, the on-off valve 26B is opened and the reflux tank 2 is opened.
The discharge of the sag T to 3 starts. In the stationary separation tank 21C, the inflow of dripping from the overflow tank 9 and meat scraps is blocked,
Enter the static separation process. In the stationary separation tank 21A, the reflux tank 2
The discharge of the sag T to 3 and the collection of the foreign matter into the recovery tank 22 after the end of the sag discharge are already completed, the opening / closing valve 25A is closed, and the opening / closing valve 24A is opened to start the inflow of the dripping.

Thus, the three stationary separation tanks 21A, 2
The dripping T flowing out from the overflow tank 9 is filtered by repeating the filtration of the dripping in 1B and 21C in sequence.
The reflux pump 28 is operated so as to continuously or intermittently circulate the sauce T in the reflux tank 23 to the dripping storage tank 1.

The filter tank 10 shown in FIGS. 2 to 5 and the stationary separating mechanism shown in FIGS. 7 and 8 dispose the foreign matter storage tank 15 and remove the foreign matter discharged from the discharge passage 14 into the filter tank 10 or the stationary state. In the separation layers 21A, 21B and 21C,
Each of them can be used as a device for separating not only spillage from the overflow tank but also foreign matters discharged from the discharge passage 14 by inflowing through the overflow passage 9A as needed.

Next, a secondary cooking apparatus according to another embodiment of the present invention will be described. With reference to FIGS. 9 and 10, the cooking apparatus according to the present embodiment is a secondary cooking apparatus shown in FIGS. 2 and 3, which collects meat scraps and the like from the bottom of the saucepan, and cooks raw water and water. The means for supplying the sag to the storage tank is omitted. That is, the sauce container 31 in which the beef bowl ingredient F that has been primarily cooked is dipped is a flat-bottomed pan, an overflow tank 32 is provided on the outer periphery thereof, and a heating means 33 is provided outside the pan bottom. ing. The structure in which the oil and fat and lye accumulated in the surface layer portion of the sauce container 31 are sent to the filtering means 34 and the sauce T after being filtered by the filtering means 34 is returned to the sauce container 31 is shown in FIGS. The description is omitted because it is the same as that shown in FIG. In this embodiment as well, the ingredient f for one meal, which has been subjected to the secondary cooking, is placed on the bowl by the cook.

Also in the cooking apparatus having the above-described structure, the stationary separating apparatus shown in FIGS. 7 and 8 can be used as the filtering means for the sauce.

Next, another embodiment of the static separation device will be described with reference to FIGS. Figure 7 above
The static separation device described with reference to FIG. 8 has a structure in which the statically separated oil and fat, lye, etc. are discharged from the bottom of the static separation tank. However, in the embodiment of FIGS. 11 and 12, the static separation device overflows from the upper end of the static separation tank. Are discharged.

That is, a pump 42 is provided in the passage 41 that communicates with a saucer tank (not shown). Here, the pump 41 is not limited to a normal pump that sucks a liquid, but includes a pump that generates a vacuum such as a vacuum pump. The passage 41 communicates with a stationary separation tank 44 via a switching valve 43. An overflow opening 45 is formed at the upper end of the stationary separation tank 44, and an overflow gutter 46 is provided in the overflow opening 45. The tip of the overflow gutter 46 is directed to a recovery tank 47 that collects oil and fat and lye, and collects the oil and lye that flows out from the overflow gutter 46.

The stationary separation tank 44 is provided with an outflow passage 48 on the lower side surface thereof through which a sag flows out.
An opening / closing valve 49 is provided at 8. A reflux tank 50 is provided at the lower end of the outflow passage 48, and accommodates a dripping that flows out through the outflow passage 48. A reflux passage 51 is provided in the reflux tank 50, and a reflux pump 52 is provided in the reflux passage 51.

On the side surface of the stationary separation tank 44, dripping liquid level detecting sensors 53 and 54 for detecting the liquid level of the dripping are provided. The dripping liquid level detection sensor 53 arranged in the upper part sends a signal to stop the operation of the pump 42 when the dripping liquid level reaches the lower end position of the overflow opening 45, and the dripping liquid level sensor arranged in the lower part. The position detection sensor 54 sends a signal when the level of the dripping drops below the outflow passage 48 to operate the pump 42 and at the same time closes the on-off valve 49.

In the present embodiment, the dripping liquid level detecting sensors 53 and 54 are formed by forming a part of the side surface of the stationary separation tank 44 from transparent glass or the like, and are installed so as to oppose to this to optically monitor the liquid level. However, it can be replaced with other detection means. A mesh body 56 is provided at the inlet of the outflow passage 48 in the stationary separation tank 44 to prevent oil and fat and lye from flowing out from the outflow passage 48.

The operation of the stationary separating apparatus according to another embodiment of the present invention constructed as above will be described below. The pump 42 feeds (sucks) a sauce containing a large amount of oil and fat and lye in the surface layer portion of the sauce storage tank to the stationary separation tank 44 through the passage 41. When the dripping liquid level detection sensor 53 detects that the dripping liquid level is near the lower end of the overflow opening 41, the operation of the pump 42 is stopped by the signal of the dripping liquid level detection sensor 53.

Then, static separation is performed for a predetermined time,
Oil and fat and lye accumulate in the surface layer, leaving only the sauce in the lower layer. In this state, the on-off valve 49 opens, and the drips flow out into the reflux tank 50 through the outflow passage 48. Then, the liquid level of the sauce decreases. When the dripping liquid level detection sensor 54 detects that the dripping liquid level has dropped to the vicinity of the outflow passage 48, the open / close valve 49 is closed and the pump 42 is operated again.

In this state, the oil and fat and the lye that are left behind in the stationary separation tank 44 are accumulated in the bottom portion, but when the pump 42 flows in the sauce containing a large amount of the oil and lye, The accumulated fats and oils and lye are floated up and flow out to the recovery layer 47 through the overflow opening 45 and the overflow gutter 46. When the dripping liquid level detecting sensor 53 detects that the dripping liquid level is near the lower end of the overflow opening 41 again, the operation of the pump 42 is stopped by the signal of the dripping liquid level detecting sensor 53. Then, the stationary separating action is performed again for a predetermined time.

Now, assuming that the sediment has accumulated in the bottom portion of the stationary separation tank 44, the switching valve 43 is opened to the trap passage 55 side and discharged.

A plurality of static separation tanks 44 are provided,
By alternately and intermittently performing the above-mentioned action in each of the stationary separation tanks 44, the oil and fat and lye accumulated in the surface layer of the sauce container can be discharged without interruption.

In the above description, the device for secondary cooking of the primary cooked meat product has been described, but the secondary cooking device of the present invention can also be used for a conventional meat product cooking device using raw meat. is there. That is, even if a meat product made of, for example, raw beef is used in place of the above-described primary cooked meat product, oil and fat components, lye, other meat debris, onion debris, etc. are filtered and removed by the filtering means of the present invention. This makes it possible to reduce the work of the cook in the store.

The present invention is as described above, but the structure of each part of the present invention is not necessarily limited to the embodiments shown in the drawings, and various implementations are possible within the scope of the invention. It is clear that it includes examples.

[0064]

As described above, according to the present invention,
Since the first-cooked beef bowl ingredients produced in the factory are secondarily cooked in the store, the following effects are achieved.

Since beef is primarily cooked to remove a considerable amount of fats and oils and lye, the amount of fats and lyes produced during the second cooking is reduced, and the cook's labor for dripping filtration is reduced by that much. Cooking work efficiency is improved. Further, the disposal cost of oil and fat and lye in each store is reduced.

Further, since the secondary cooking is carried out in the sauce in which the amounts of oil and fat and lye are greatly reduced, it is possible to obtain ingredients and sauces which have a good taste and have a good appearance.

Further, since the primary cooked food is secondarily cooked in the store, the time for cooking can be greatly shortened and the customer's order can be sufficiently fulfilled even when a large number of meal customers are concentrated.

Further, since the meat product to be secondarily cooked is not raw meat, the work of unraveling the ingredients is reduced, a uniform quality beef bowl is obtained, and the work efficiency is improved.

In addition to the above-mentioned effects, when raw beef is used, by providing a separating device, it is possible to automatically separate the sauce containing the fat and oil and the lye produced during cooking. It saves the cook's labor for filtration.

[Brief description of drawings]

FIG. 1 is a perspective view showing a structure of a first-cooked beef bowl ingredient according to an embodiment of the present invention.

FIG. 2 is a cross-sectional view showing a secondary cooking device for a beef bowl according to an embodiment of the present invention.

FIG. 3 is a front view of the cooking apparatus shown in FIG.

FIG. 4 is an enlarged cross-sectional view of the filtration tank shown in FIG.

5 is a cross-sectional view showing an apparatus for recovering fats and oils from the filtration tank shown in FIG.

FIG. 6 is a partially enlarged cross-sectional view of the filtration tank shown in FIG.

FIG. 7 is a cross-sectional view showing another embodiment of the separation device of the present invention.

FIG. 8 is a cross-sectional view of the separation device of FIG.

FIG. 9 is a sectional view showing another embodiment of the cooking apparatus of the present invention.

FIG. 10 is a front view of the cooking device of FIG. 9.

[Explanation of symbols]

 M Meat piece O Onion D device 1 Sauce storage tank 2 Heating means 3 Raw sauce tank 4 Supply passage 5 Open / close valve 6 Make-up water tank 7 Make-up water passage 8 Open / close valve 9 Overflow tank 9A Overflow passage 10 Filtration tank 10A Partition plate 10B Opening 10C Mesh Body 10D Reflux tank 11 Open / close valve 12 Reflux passage 13 Reflux pump 14 Discharge passage 15 Foreign material storage tank 16 Open / close valve 21A, 21B, 21C Static separation tank 22 Recovery tank 23 Reflux tank 24A, 24B, 24C Open / close valve 25A, 25B, 25C Open / close Valve 26A, 26B, 26C Open / close valve 27A, 27B, 27C Communication passage 28 Reflux pump 31 Sauce storage tank 32 Heating means 33 Filtration means

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[Procedure amendment]

[Submission date] June 15, 1995

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] Brief description of the drawing

[Correction method] Change

[Correction content]

[Brief description of drawings]

FIG. 1 is a perspective view showing a structure of a first-cooked beef bowl ingredient according to an embodiment of the present invention.

FIG. 2 is a cross-sectional view showing a secondary cooking device for a beef bowl according to an embodiment of the present invention.

FIG. 3 is a front view of the cooking apparatus shown in FIG.

FIG. 4 is an enlarged cross-sectional view of the filtration tank shown in FIG.

5 is a cross-sectional view showing an apparatus for recovering fats and oils from the filtration tank shown in FIG.

FIG. 6 is a partially enlarged cross-sectional view of the filtration tank shown in FIG.

FIG. 7 is a cross-sectional view showing another embodiment of the separation device of the present invention.

FIG. 8 is a cross-sectional view of the separation device of FIG.

FIG. 9 is a sectional view showing another embodiment of the cooking apparatus of the present invention.

FIG. 10 is a front view of the cooking device of FIG. 9.

FIG. 11 is a cross-sectional view showing another embodiment of the cooking apparatus of the present invention.

FIG. 12 is a partially cutaway front view of the cooking device of FIG. 11.

[Explanation of symbols] M Meat piece O Onion D device 1 Sauce storage tank 2 Heating means 3 Raw sauce tank 4 Supply passage 5 Open / close valve 6 Make-up water tank 7 Make-up water passage 8 Open / close valve 9 Overflow tank 9A Overflow passage 10 Filtration tank 10A Partition Plate 10B Opening 10C Mesh body 10D Reflux tank 11 Open / close valve 12 Reflux passage 13 Reflux pump 14 Discharge passage 15 Foreign matter storage tank 16 Open / close valve 21A, 21B, 21C Static separation tank 22 Recovery tank 23 Reflux tank 24A, 24B, 24C Open / close valve 25A , 25B, 25C open / close valve 26A, 26B, 26C open / close valve 27A, 27B, 27C connecting passage 28 reflux pump 31 sauce container 32 heating means 33 filtering means 41 passage 42 pump 43 switching valve 44 static separation tank 45 overflow opening 46 overflow gutter 47 Collection tank 4 8 Outflow Passage 49 Open / Close Valve 50 Reflux Tank 51 Reflux Passage 52 Reflux Pump 53 Liquid Level Detection Sensor 54 Liquid Level Detection Sensor

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hideaki Arai 2565-8 Nagatsuta-cho, Midori-ku, Yokohama-shi, Kanagawa Hitech Co., Ltd.

Claims (15)

[Claims] 1. A first-cooked meat product comprising a plurality of sliced meats, which are first-cooked in a heated liquid to reduce fats and oils and lye, and are assembled. 2. The primarily cooked meat product according to claim 1, wherein the heating liquid is a sauce. 3. A primary cooking method for a sliced meat product, characterized in that a plurality of sliced meats are primarily cooked in a heating liquid to reduce oil and fat and lye, and these are collected. 4. The primary cooking method according to claim 3, wherein the heating liquid is a sauce. 5. The primarily cooked meat product according to claim 1 or 2, wherein the sliced meat product is a quantity of chilled multi-meal beef bowl ingredients. 6. The sliced meat product according to claim 3 or 4, wherein the sliced meat product is collected in a plurality of amounts for a beef bowl ingredient and cooled. Primary cooking method. 7. A plurality of sliced meats are primarily cooked in a heating liquid to reduce fats and oils and lye, and the collected meats are assembled into a primary cooked meat product, and the primary cooked meat product. A method for cooking meat products, which comprises secondary cooking in a heated sauce. 8. A first-cooked meat product obtained by assembling a plurality of sliced meats, which are first-cooked in a heating liquid to reduce fats and oils and lye, is immersed in a heated sauce. A method of secondary cooking of meat products, characterized by secondary cooking. 9. The method of secondary cooking of a meat product according to claim 7, wherein the meat product is a cooled multi-meal beef bowl ingredient. 10. The primary cooked meat product is dipped and comprises a sauce container for cooking the meat product by heating, and a heating means for heating the sauce in the sauce container. Secondary cooking device for meat products, characterized in that it is prepared by secondary cooking of meat products. 11. The meat product secondary cooking apparatus according to claim 10, wherein the meat product is a chilled multi-serving beef bowl ingredient. 12. The secondary cooking of meat product according to claim 10 or 11, further comprising a sag filtering means for separating oil and fat in the sauce in the sauce container and lye. apparatus. 13. A sauce container in which meat is immersed and cooked, heating means for heating the sauce in the sauce container, and oil and fat in the sauce in the sauce container and lye are separated. A meat cooking apparatus comprising: a sauce filtering means for allowing the meat to heat and cook the meat in the sauce container. 14. The meat cooking apparatus according to claim 13, wherein the meat is a beef bowl ingredient made of beef. 15. A primary cooked meat product, which comprises a plurality of sliced meats that are primarily cooked in a heating liquid to reduce fats and oils and lye, and is then cooked in a cooked sauce. A second-cooked meat product, which is characterized by being cooked next and arranged in a bowl.