1291856 九、發明說明： L發明戶斤屬之技術領域3 技術領域 本發明係有關一種蒲燒加工方法及蒲燒加工裝置，特 5 別是一種可在食材上鑿開穿刺孔而燒製之蒲燒加工方法及 蒲燒加工裝置。 t先前技術3 背景技術 目前已有一種燒製塗有佐料汁之鰻魚的蒲燒加工方 10 法。（例如，參照特許文獻1) 在塗上佐料汁且燒製之前，一般而言，係先燒製緩魚， 之後再蒸熟，但除了翻轉鰻魚表面以外，無法施行特別加 工，因此為了得到美味的鰻魚，在塗上佐料汁且燒製之前 的步驟中有改善的必要。 15 【特許文獻1】特開2001-69951號公報 【考务明内】 發明揭示 發明欲解決之問題 本發明之目的係在提供一種可解決前述問題的蒲燒加 20 工方法及蒲燒加工裝置。 解決問題之手段 為達成上述目的，申請專利範圍第1項所記載之蒲燒加 工方法係一種用於燒製塗有佐料汁之鰻魚、星鰻、泥鰍中 任一食材的蒲燒加工方法，包含有在塗上前述佐料汁且燒 1291856 製之前先在前述食材之表皮鑿開穿刺孔，之後再燒製前述 表皮之步驟。 又，申請專利範圍第2項所記載之蒲燒加工方法係一種 用於燒製塗有佐料汁之鰻魚、星鰻、泥鰍中任一食材的蒲 5 燒加工方法，該方法係在塗上前述佐料汁且燒製之前先在 前述食材之表皮鑿開穿刺孔，再燒製前述表皮，之後再蒸 熟前述食材。 又，申請專利範圍第3項所記載之蒲燒加工方法係一種 用於燒製塗有佐料汁之鰻魚、星鰻、泥鰍中任一食材的蒲 10 燒加工方法，包含有在塗上前述佐料汁且燒製之前先在前 述食材之表皮鑿開穿刺孔，再燒製前述表皮，之後再在前 述食材之表皮鑿開與前述穿刺孔不同的孔之步驟。 又，申請專利範圍第4項所記載之蒲燒加工方法係一種 用於燒製塗有佐料汁之鰻魚、星鰻、泥鰍中任一食材的蒲 15 燒加工方法，包含有在塗上前述佐料汁且燒製之前先在前 述食材之肉面鑿開穿刺孔，之後再燒製前述肉面之步驟。 又，申請專利範圍第5項所記載之蒲燒加工方法係一種 用於燒製塗有佐料汁之鰻魚、星鰻、泥鰍中任一食材的蒲 燒加工方法，包含有在塗上前述佐料汁且燒製之前先在前 20 述食材之肉面馨開穿刺孔，再燒製前述肉面，之後再在前 述食材之肉面鑿開與前述穿刺孔不同的孔之步驟。 又，申請專利範圍第6項所記載之蒲燒加工方法係關於 前述申請專利範圍第3或5項所記載之蒲燒加工方法，係在 鑿孔步驟之後翻轉前述食材者。 1291856 5 10 15 20 、， 申請專利範圍第7項所記載之如“ 前述申請專利範圍第卜2 /乂 σ工法係關於 法，係在燒製時運輪食材之運所記載之蒲燒加工方 者，而前述凸狀部係可在入' 之中途形成有凸狀部 穿刺孔者。 、心過時擴大前述食材之 又’申請專利範圍第8項所 燒製塗有佐料汁之 ’UP工裝置係用於 置，包含有：運輪泥緻中任一食材之加工裳 前的部位，用以運輪前二塗切述佐料汁且燒製之 述運輪裝置的上方，^ ，及旋轉滚筒’係位於前 I〜一前，在前述食二 又’申請專利範圍第9項所 前述申請專利範圍第8項所記載之蒲燒力甫〇^工裝置係關於 輸裝置與旋m $ 裝置，其中於運 運輪裝置::::::=::設有_且設置於前迷 針1件係:於_之前述長方形搆旋轉滚筒之 於前二圍第1〇項所記載之蒲境加工裝置係關 材之燒==:載·-裝置，食 燒加工農置係在前迷運輸裝置之 且邊蒲 部之部位者。 有運輸面呈凸狀 發明效果 依據申請專利範圍第1項所記載之蒲燒加工方法，由於 又 1291856 包含有在塗上佐料汁且燒製之前先在食材之表皮鐾開穿刺 孔，之後再燒製前述表皮之步驟，因此可透過穿刺孔去除 食材之外皮與肉身之間多餘的油份，並衫助於食材内部 火的通過’又可抑制發生於燒製表皮之燒焦部分(燒焦顆粒） 的部分祕，因此可使燒焦部分細微地分散在整體並防止 外皮與肉身部分地剝落。 又，依據申請專利範圍第2項所記載之蒲燒加工方法而 可加強前述申請專利範圍第1項所記載之發明效果。其係# • 祕開於食材表皮之穿刺孔使肉身容易裂開，並在之後的 10蒸熟步驟中使蒸氣容易進入肉身内部，亦可在之後的塗汁 步驟中使佐料汁摩入食材内部者。 又，依據申請專利範圍第3項所記載之蒲燒加工方法， 由於包含有在塗上佐料汁且燒製之前先在前述食材之表皮 馨開穿刺孔，再燒製前述表皮，之後再在前述食材之表皮 15馨開與前述穿刺孔不同的孔之步驟，因此在食材之表面上 鑿有更多的穿刺孔，而可透過穿刺孔去除更多食材之外皮 • 與肉身之間多餘的油份，並且更有助於食材内部火的通 過，又更可抑制發生於燒製表皮之燒焦部分(燒焦顆粒）的部 分膨脹，因此可使燒焦部分更細微地分散在整體，更可防 20 止外皮與肉身部分地剝落。 又，依據申請專利範圍第4項所記载之蒲燒加工方法， 由於包含有在塗上佐料汁且燒製之前先在前述食材之肉面 繫開穿刺孔’之後再燒製前述肉面之步驟，因此藉由馨開 於食材肉身之穿刺孔可使肉身容易裂開，並可在之後的革 8 1291856 熟步驟中使蒸氣容易進入肉身内部。另外，亦可在之後的 塗汁步驟中使佐料汁滲入食材内部。 又，依據申請專利範圍第5項所記載之蒲燒加工方法， 由於包含有在塗上佐料汁且燒製之前先在前述食材之肉面 5 馨開穿刺孔，再燒製前述肉面，之後再在前述食材之肉面 鑿開與前述穿刺孔不同的孔之步驟，因此藉由鑿開於食材 肉身之穿刺孔更容易使肉身裂開，並可在之後的蒸熟步驟 中使蒸氣更容易進入肉身内部。另外，亦可在之後的塗汁 步驟中使佐料汁更滲入食材内部。 10 又，依據申請專利範圍第6項所記載之蒲燒加工方法， 可加強前述申請專利範圍第3或5項所記載之發明效果。其 係在馨孔步驟之後翻轉前述食材者，因此可將食材上面的 油份等從食材上去除。 又，依據申請專利範圍第7項所記載之蒲燒加工方法， 15 可加強前述申請專利範圍第1、2、3、4或5項所記載之發明 效果。其係在燒製時運輸前述食材之運輸裝置之中途形成 有凸狀部者，且前述凸狀部係可在前述食材經過時使食材 彎曲，並一面使肉身的裂開部分露出一面烘烤者，因此可 使火通至肉身内部並增加芳香。 20 又，依據申請專利範圍第8項所記載之蒲燒加工裝置， 可輕易在食材上鑾開穿刺孔。 又，依據申請專利範圍第9項所記載之蒲燒加工裝置， 可加強前述申請專利範圍第8項所記載之發明效果。其係使 長方形構件接觸附著於針狀構件之食材，使附著於針狀構 1291856 件之食材可與旋轉滾筒分離。 又’依據申請專利範圍第〗 蓄，^ &义 弟10項所記载之蒲燒加工裝 置叮加強則述申請專利範圍第 換制奸、宏λ , 弟員所記載之發明效果。其 係在k衣Β寸運輸前述食材之運 g π ϋI： .. 、置之中途形成有運輪面 =德者，因此前述Μ部可在前述食材經過時 並一面使肉身的裂開部分露出-面烘烤，因 此可使火通至肉身内部並增加芳香。 【實施方式】1291856 IX. DESCRIPTION OF THE INVENTION: TECHNICAL FIELD The present invention relates to a method for processing poach and a processing device for pudding, which is a kind of pouch which can be fired by cutting a puncture hole in the food. Burning processing method and pulverizing processing device. t Prior Art 3 Background Art There has been a method of firing a squid processed with a sauce of squid. (For example, refer to Patent Document 1) Before the seasoning juice is applied and fired, in general, the slow-selling fish is first fired and then steamed, but in addition to the surface of the squid, special processing cannot be performed, so in order to obtain Delicious squid is necessary for improvement in the steps before applying the sauce and firing. [Patent Document 1] Japanese Laid-Open Patent Publication No. 2001-69951 [Incorporating the Invention] The present invention aims to provide a method for producing a burnt-out method and a processing device for a burnt fire which can solve the aforementioned problems. . Means for Solving the Problem In order to achieve the above object, the processing method of the simmered pork described in the first paragraph of the patent application is a method for processing a squid for firing any of the squid, star scorpion and loach coated with the sauce. The step of puncturing the puncture hole in the epidermis of the above-mentioned food material before applying the above-mentioned sauce and burning the 1291856 system, and then firing the skin sheet is included. Further, the processing method of the squid according to the second aspect of the patent application is a method for processing a squid, which is used for firing any of the squid, star scorpion, and loach coated with the sauce, and the method is applied. Before the above-mentioned sauce is prepared and fired, the puncture hole is cut in the skin of the above-mentioned foodstuff, and the skin is fired, and then the above-mentioned foodstuff is steamed. Further, the processing method of the squid according to the third aspect of the patent application is a method for processing a squid, which is used for firing any of the squid, star scorpion and loach coated with the sauce, and includes the above-mentioned coating method. Before the sauce is prepared and fired, the puncture hole is drilled in the skin of the above-mentioned foodstuff, and the skin is fired, and then the hole of the food material is cut into a hole different from the puncture hole. Further, the method for processing a simmered pork according to the fourth aspect of the patent application is a method for processing a squid, which is used for firing any of the squid, star scorpion, and loach coated with the sauce, and includes the above-mentioned Before the sauce is prepared and fired, the puncture hole is cut in the meat surface of the aforementioned food material, and then the meat surface is fired. Moreover, the processing method of the squid according to the fifth aspect of the patent application is a method for processing a squid for firing any of the squid, star scorpion, and loach coated with the sauce, including the coating Before the juice is prepared and fired, the puncture hole is opened in the flesh of the top 20, and then the meat surface is fired, and then the hole of the meat material is cut into a hole different from the puncture hole. Further, the method of processing a simmered squid according to the sixth aspect of the invention is the method for processing the simmered portion of the third aspect or the fifth aspect of the invention, wherein the food material is inverted after the boring step. 1291856 5 10 15 20,, as described in Item 7 of the scope of application of the patent application, the above-mentioned patent application scope is the second method of the method of the application of the method of the invention. In the above-mentioned convex portion, a convex portion puncture hole can be formed in the middle of the inflow. When the heart is over, the above-mentioned food material is expanded. The device is used for setting, comprising: a part of the processing wheel before the processing of any of the ingredients of the transporting wheel mud, used to cover the top of the transporting wheel and the upper part of the said wheeling device, and The rotating drum 'is located in front of the first I~1, and the above-mentioned food application and the ninth item of the patent application scope of the ninth item of the above-mentioned patent application range is related to the transmission device and the rotation m $ The device, wherein the transport wheel device::::::=:: is provided with _ and is disposed in the front needle 1 piece: the rectangular rotating drum of _ is recorded in the first two items of the first two circumferences Pujing processing equipment is related to the burning of the material ==: load · - device, food processing and processing of the agricultural system is in front of the transport device The part of the department. The effect of the invention is that the transport surface is convex. According to the processing method of the squid according to the first paragraph of the patent application, since 1291856 contains the sauce and the skin of the food is opened before the firing. Puncture the hole, and then burn the surface of the skin, so that the excess oil between the outer skin and the body of the food can be removed through the puncture hole, and the passage of the fire inside the food can be suppressed, and the burning of the burned skin can be suppressed. Part of the focal part (scorched granules) is secreted, so that the charred portion can be finely dispersed throughout and the outer skin and the flesh can be partially peeled off. Further, it can be reinforced according to the sinter processing method described in the second item of the patent application. The effect of the invention described in the first aspect of the patent application is that the puncture hole in the skin of the food material is easy to crack, and the steam is easily allowed to enter the body inside the subsequent steaming step. In the subsequent juice coating step, the seasoning juice is allowed to be rubbed into the inside of the foodstuff. Further, according to the method of processing the simmered pork described in the third paragraph of the patent application, it is included in the coating. Before the firing, the puncture hole is opened in the skin of the above-mentioned foodstuff, and the skin is fired, and then the skin of the food material 15 is opened in a different hole from the puncture hole, so that the surface of the food material is more chiseled. More puncture holes, which can remove more ingredients from the skin through the puncture hole. • Excess oil between the body and the body, and help the internal fire of the food, and inhibit the burning of the skin. The partial expansion of the (scorched particles) allows the charred portion to be more finely dispersed throughout the body, and prevents the outer skin and the body from partially peeling off. Further, according to the bun processing described in item 4 of the patent application scope The method comprises the steps of: firing the puncture hole on the meat surface of the aforementioned food material before the baking of the sauce is applied, and then firing the meat surface by the opening of the meat body. The body is easily split and can be easily introduced into the body during the subsequent step of the leather 8 1291856. Alternatively, the seasoning juice may be allowed to permeate into the inside of the foodstuff in the subsequent juice application step. Moreover, according to the method for processing a simmered pork according to the fifth aspect of the patent application, the acne surface is opened on the meat surface of the food material before the baking of the sauce and the meat surface is prepared. Then, the step of cutting the hole different from the puncture hole in the meat surface of the above-mentioned food material, so that the body is more easily broken by the puncture hole of the meat body of the food material, and the steam can be made more in the subsequent steaming step. Easy access to the inside of the body. Alternatively, the seasoning juice may be allowed to penetrate into the inside of the foodstuff in the subsequent juice coating step. Further, the effect of the invention described in the third or fifth aspect of the above-mentioned patent application can be enhanced in accordance with the processing method of the squid described in the sixth paragraph of the patent application. It is to invert the aforementioned ingredients after the melting step, so that the oil or the like on the ingredients can be removed from the ingredients. Further, according to the method of processing the raze described in the seventh paragraph of the patent application, the effects of the invention described in the first, second, third, fourth or fifth aspect of the patent application can be enhanced. The convex portion is formed in the middle of the transport device for transporting the food material during firing, and the convex portion is capable of bending the food material when the food material passes, and exposing the cracked portion of the body to the baker. Therefore, it can be ignited to the inside of the body and add aroma. 20 Further, according to the sinter processing device described in item 8 of the patent application, the puncture hole can be easily opened on the food. Further, according to the scallop processing apparatus described in the ninth application patent, the effects of the invention described in the eighth aspect of the patent application can be enhanced. This causes the rectangular member to contact the food material attached to the needle-shaped member, so that the food material attached to the needle-shaped member 1291856 can be separated from the rotary drum. In addition, according to the scope of the application for patents, the processing equipment for the simmering of the sputum, which is described in the 10th paragraph of the stipulations of the stipulations of the stipulations of the patent application, is the result of the invention. In the case of transporting the above-mentioned foodstuffs, the transporting wheel surface is formed in the middle of the k-shaped inch, so that the crotch portion can expose the cracked portion of the body while the above-mentioned food material passes. - Baking, so it can be fired to the inside of the body and add aroma. [Embodiment]
實施例 1〇 町，:面參照圖面一面針對本發明之實施例中蒲燒 加工方法及请燒加工裝置加以說明。 第1圖係表示燒製塗有佐料汁之縵魚、星緩、泥鰍中任 θ材F的浦燒加工方法之概略加工流程圖，i係藉運輸裝 =列如，運輪_運輸表皮朝上之恼F(食材槐鳗魚、 15星緩、泥鰍巾的任―種，而在本發明中係鰻魚。），並遍及 食材F表皮的整體且㈣穿刺孔h(參照第灿)圖）的第一馨 孔步驟。 雖然穿刺孔h亦可貫穿食材F，但最好是為不貫穿食材？ 的程度，因此可藉例如第2圖至第7圖所示之旋轉滾筒2〇而 20形成。旋轉滾筒20係位於運輸裝置Η之上方，且在表面具有 多數針狀構件21(例如，以5mm〜7mm的間隔將直徑為2mm 左右之針狀構件21設在表面），並隨著運輪裝置η之運輸方 向旋轉。例如第4圖中，運輸裝置Η之運輸方向為由左到右， 因此旋轉滾筒20的旋轉方向為逆時鐘旋轉。 1291856 牙刺孔再燒衣别述表皮，燒製之後再在前述食材F之表皮 鑿開與前述穿刺孔不同的穿刺孔之步驟（第二鑿孔步驟3)， 因此在食材F之表皮上鑿有更多的穿刺孔，而可透過穿刺孔 去除更多食材F之外皮與肉身之間多餘的油份，並且更有助 5於食材内部火的通過，又更可抑制發生於燒製表皮之燒焦 部分(燒焦顆粒）的部分膨脹，因此可使燒焦部分更細微地分 散在整體，更可防止外皮與肉身部分地剝落。 4係翻轉藉第二鑿孔步驟3而鑿有穿刺孔的食材f表皮 使食材身面（身自即肉面之意思，以下皆是。）朝上的步驟（第 10 一翻轉步驟）。 5係以位於運輪襞置（圖未示）上方之上部火源（圖未示） 燒製藉第一翻轉步驟4而翻轉向上之食材F身面的步驟（第 2乾燒步驟）。第二乾燒步驟5中，上部火源（圖未示）係同於 第一乾燒步驟2以瓦斯調整火力而進行者。 15 6係在藉第二乾燒步驟5而完成燒製之食材!^身面上鑿 φ 開穿刺孔的第三鑿孔步驟。在第三鑿孔步驟6中，除了穿刺 孔之位置位於食材身ΦΡ之外，其他皆與第孔步驟【相 同。 2 又，最好是在藉第二乾燒步驟5燒製身面之後去除燒焦 顆粒。又’ 7係翻轉藉第三鑾孔步驟6而塞有穿刺孔的食材F 身面使食材F表皮朝上的步驟（第二翻轉步驟）。 又，在翻轉時，藉由彎曲、翻轉食材17表皮而可擴大食 材F之穿刺孔，並促進食材F表面之肉身裂開。 < 8係在藉第二翻轉步驟7而翻轉向上之食材1^表皮灑上 12 1291856 溫水喷霧以去除食材F表面之油份的步驟(去除油 9係以蒸熟器（圖未示）蒸熟藉去除油分步驟^驟）。 F表面之油分且使食材F ^去除食材 驟）。又，蒸熟步驟9中，藉由在蒸熟器⑽未示）内步 之翻轉機將食材F之身面朝上。也就是說，在㉔牛圖未^ 包含有以食材F表皮朝上妝 < — 、…、，驟9中 朝上狀怨瘵熟之步驟與以食 上《、蒸熟之步驟。於是，在藉圖未μ翻轉機翻轉食材 時’藉由彎曲、翻轉食材身面而可擴大食材之穿刺孔，並 促進食材表面之肉身裂開。 10 10係將經蒸熟步驟9而蒸熟之食材F浸泡至圖未示之佐 料汁槽中，以在食材F上塗上佐料汁的步驟（第一塗汁步驟)。 11係以位於烘烤機Β(參照第8圖及第9圖）中食材F之運 輸裝置Η’上方的上部火源燒製藉第一塗汁步驟10而塗有佐 料汁之食材F的步驟（第一燒製步驟)，且上部火源（圖未示) 15 係例如以瓦斯調整火力而進行者。[Embodiment 1] 〇 , : : : : , , , 。 。 蒲 蒲 蒲 蒲 蒲 蒲 蒲 蒲 蒲 蒲 蒲 蒲 蒲 蒲 蒲 蒲 蒲 蒲 蒲Fig. 1 is a schematic flow chart showing the processing of a simmered processing method of firing any θ material F in a squid, a squid, and a loach, which is coated with a sauce, i is a transport pack = column, a transport wheel _ transport skin Upward annoyance F (food squid, 15 star slow, muddy towel, and in the present invention, squid.), and throughout the food F skin and (4) puncture hole h (see the figure) The first shinhole step. Although the puncture hole h can also pass through the food material F, it is preferable that the food material is not penetrated. The degree can be formed by, for example, the rotary drums 2〇 and 20 shown in Figs. 2 to 7 . The rotary drum 20 is located above the transport device , and has a plurality of needle-like members 21 on the surface (for example, a needle-shaped member 21 having a diameter of about 2 mm is provided on the surface at intervals of 5 mm to 7 mm), and with the wheel device The transport direction of η rotates. For example, in Fig. 4, the transport direction of the transport unit is from left to right, so that the rotational direction of the rotary drum 20 is counterclockwise. 1291856 The tooth is re-burned and the epidermis is further described. After firing, the step of cutting the puncture hole different from the puncture hole is performed on the epidermis of the food material F (the second perforating step 3), so that the skin is cut on the epidermis of the food material F. There are more puncture holes, and more excess oil between the outer skin and the flesh of the food F can be removed through the puncture hole, and it is more helpful for the passage of the fire inside the food material, and more inhibiting the occurrence of the fired skin. Part of the charred portion (scorched particles) is expanded, so that the charred portion can be more finely dispersed throughout, and the outer skin and the body can be prevented from being partially peeled off. 4 is a step of turning the food material f with the puncture hole by the second perforating step 3 to make the food material face (the meaning of the meat surface, the following are all) upwards (the 10th inversion step). 5 is a step of rotating the upper surface of the food material F by the first inversion step 4 by means of a fire source (not shown) located above the transport wheel (not shown) (second dry burning step). In the second dry burning step 5, the upper source of ignition (not shown) is carried out in the same manner as in the first dry burning step 2 by adjusting the heating power by gas. 15 6 is the third boring step of puncturing the punctured hole by the second dry burning step 5! In the third perforating step 6, except that the position of the puncture hole is located outside the body of the food material, the other steps are the same as the first hole step. 2 Further, it is preferable to remove the charred particles after firing the body surface by the second dry burning step 5. Further, the 7-step reverses the step of the food material F having the puncture hole by the third boring step 6 and the skin F of the food material F faces upward (second inversion step). Further, when the skin is turned over, the puncture hole of the food material F can be enlarged by bending and turning over the skin of the food material 17, and the flesh cracking of the surface of the food material F can be promoted. < 8 series in the second inversion step 7 to flip the upwards of the food material 1 ^ skin sprinkle 12 1291856 warm water spray to remove the oil on the surface of the food F step (removal oil 9 series to steamer (not shown) Steaming and oil removal steps (steps). The oil on the surface of the F and the ingredients F ^ remove the ingredients). Further, in the steaming step 9, the body of the food material F is faced upward by a turning machine which is stepped inside the steamer (10). That is to say, in the 24 cattle chart, there is no step of applying the food material F to the top of the skin, and the steps of cooking and cooking are carried out. Therefore, when the food material is turned over by the imageless flip machine, the puncture hole of the food material can be enlarged by bending and turning the food body surface, and the body of the food material can be cracked. 10 10 is a step of immersing the food material F which has been steamed in the steaming step 9 into a sauce tank not shown, to apply the seasoning juice on the food material F (first juice coating step). 11 is a portion of the food material F coated with the sauce by the first coating step 10, which is located above the transport device Η' of the food material F in the baking machine 参照 (refer to Figs. 8 and 9). The step (first firing step), and the upper fire source (not shown) 15 is performed, for example, by adjusting the firepower by gas.
又，運輸裝置Η，之中途形成有運輸面呈凸狀部之部位 100。該部位100係位於山型運輸裝置Η’之頂部，且當食材F 經過該部位100時可使食材F彎曲，並一面使肉身的裂開部 分露出一面烘烤，因此可使火通至肉身内部並增加芳香。 20 並且，該部位100是位於頂部及最高的位置，因此温度最 高，且燒製之效果亦佳。因此，可得到業經火通過且芳香 之食材。 12係將藉第一燒製步驟11而燒製之食材F浸泡至圖未 示之佐料汁槽中，以在食材F上塗上佐料汁的步驟（第二塗 13 1291856 汁步驟）。13係以位於烘烤機B(參照第8圖及第9圖）中食材ρ 之運輸裝置Η’上方的上部火源燒製藉第二塗汁步驟u而塗 有佐料汁之食材F的步驟(第二燒製步驟），且上部火源(圖未 示）係例如以瓦斯調整火力而進行者。 5 又H製步驟13同於第1製步驟u。 u係將藉第二燒製步驟丨3而燒製之食材极泡至圖未 示之佐料汁槽中，以在食材F上塗上佐料汁的步驟（第三塗 汁步驟）。15係以位於料_(參照第8圖及第9圖）中食材F 之運輸裝置H，上方的上部火源燒製藉第三塗汁步驟^而塗 10有佐料汁之食卵的步驟(第三燒製步驟），且上部火源(圖未 )係例如以瓦斯#整火力而進行者。又，第三燒製步驟 同於第一燒製步驟11。 15 20 ⑽將藉第三燒製步驟15而燒製之食材f浸泡至圖未 不之佐料汁槽中，以在食材F上塗上佐料汁的步驟（第四塗 汁步驟）。經由以上該等步驟而形成蒲燒。 —在上述^例巾’係在第-翻轉步驟4之後進行燒 :错弟-翻轉步驟4而翻轉向上之食材f身面的步驟(第二 在此雖然未@示’但亦可依狀況在第一翻轉 ^之凝吳弟二乾燒步驟5之間設置在食卵身面上鑾開穿刺 1馨孔步驟。即，綠藉第—翻轉步驟4而翻轉向上之食 I身面上_穿刺狀後再鮮（第二乾燒_5)，並在燒 =後再次m開穿刺孔（第三s孔步驟6)。也就是說，由於 =有在塗上佐料汁且燒製之前綠前述食材之肉面馨開 牙认’再燒製前述肉面，並在燒製之後再在前述食材之 14 1291856 身面鑿開與前述穿刺孔不同的孔之步驟，因此藉由鑿開於 食材F肉身之穿刺孔更容易使肉身裂開，並可在之後的蒸熟 步驟中使蒸氣更容易進入肉身内部。另外，亦可在之後的 塗汁步驟中使佐料汁更滲入食材F内部。 5 又，在上述實施例中，依次為第三塞孔步驟6、第二翻 轉步驟7、去除油分步驟8、蒸熟步驟9、第一塗汁步驟⑺。 在此雖然未圖示，但亦可依情況以在第三鑿孔步驟6之後， 依序進行去除油分步驟8、蒸熟步驟（蒸熟步驟中，並無設 置如蒸熟步驟9之可在中途翻轉食材之部位，而是使用揭示 1〇於特開2004_41〇12中之運輸面成山型狀之蒸熟器。）、第一 塗汁步驟10代替第三馨孔步驟6與第1汁步驟1〇之間之 步驟。 t圖式簡單說明】 15 第1圖係本發明之一實施例之蒲繞加工 流程圖。 方法之概略加 儀I 第2圖係本發明主要部分之概略正视圖。 第3圖係第2圖中直線χ — χ之概略戴面圖 •部分擴大正視 圖 第4(a)圖係顯示第2圖的擴大部分之概略 第4(b)圖係概略平面圖。 第5圖係第2圖的部分之概略透視圖。 係第5圖中直線χ —&概略哉面圖。 (a) (b)、（c)圖係顯示旋轉滾筒 形構件關係之概略截面圖。 、十狀構件與長方 第8圖係燒製步驟之概略圖。 15 1291856 第9圖係擴大第8圖部分之概略部分擴大圖。 【主要元件符號說明】 1...第一鑿孔步驟 14...第三塗汁步驟 2...第一乾燒步驟 15···第三燒製步驟 3...第二鑿孔步驟 16···第四塗汁步驟 4...第一翻轉步驟 20...旋轉滾筒 5...第二乾燒步驟 21...針狀構件 6···第三鑿孔步驟 25...長方形構件 7...第二翻轉步驟 26...間隙 8...去除油分步驟 100...凸狀部之部位 9...蒸熟步驟 B·.·烘烤機 10...第一塗汁步驟 F…食材 11...第一燒製步驟 運輸裝置 12...第二塗汁步驟 h...穿刺孔 13...第二燒製步驟Further, in the middle of the transport device, a portion 100 in which the transport surface is convex is formed. The portion 100 is located at the top of the mountain transport device ,', and when the food material F passes through the portion 100, the food material F can be bent, and the cracked portion of the body is exposed while being baked, thereby allowing the fire to pass to the inside of the body. And add aroma. 20 Moreover, the portion 100 is located at the top and the highest position, so the temperature is the highest and the effect of firing is also good. Therefore, a fire-fed and aromatic food can be obtained. The 12 series is a step of soaking the foodstuff F fired by the first baking step 11 into a sauce tank not shown, to apply the sauce on the foodstuff F (second coating 13 1291856 juice step). The 13 series is made of the food material F coated with the seasoning juice by the upper oil source located above the transportation device Η' of the food material ρ in the baking machine B (refer to Figs. 8 and 9). The step (second firing step), and the upper fire source (not shown) is carried out, for example, by adjusting the firepower by gas. 5 The H step 13 is the same as the first step u. u is a step in which the foodstuff which is fired by the second baking step 丨3 is bubbled into the sauce tank not shown, to apply the seasoning juice to the foodstuff F (third coating step). Step 15: Applying the feeding device of the food material F in the material_ (refer to Figs. 8 and 9), the upper upper fire source, and the third coating step (Third firing step), and the upper fire source (not shown) is carried out, for example, by the gas fire. Further, the third firing step is the same as the first firing step 11. 15 20 (10) The food material f fired by the third baking step 15 is immersed in the sauce tank of the drawing to apply the seasoning juice on the food material F (fourth coating step). The burnt is formed through the above steps. - in the above-mentioned ^" towel" after the first-inverting step 4, the step of burning: wrong-turning step 4 and flipping the upward direction of the food material f (the second is not shown here, but may also be in accordance with the situation) The first flipping ^ condensed Wu Di two dry burning step 5 is set on the egg surface to puncture the puncture 1 espresso step. That is, the green borrows the first - flip step 4 and flips the upward food I face _ puncture After the shape is fresh (second dry _5), and after the burning = again m open the puncture hole (third s hole step 6). That is, because = there is before applying the sauce and burning before green The fleshy face of the above-mentioned food material recognizes that the meat surface is re-fired, and after the firing, the step of drilling the hole different from the puncture hole is performed on the body of the material 14 1291856, so that the material is cut by the material. The puncture hole of the F body is more likely to cause the body to crack, and the steam can be more easily entered into the body during the subsequent steaming step. Alternatively, the seasoning juice can be more infiltrated into the inside of the food material F in the subsequent juice coating step. 5, in the above embodiment, the third plug hole step 6, the second flip step 7, the oil removal step 8, Step 9 and the first juice application step (7). Although not shown, the oil removal step 8 and the steaming step may be sequentially performed after the third drilling step 6 (in the steaming step, There is no such thing as the steaming step 9 which can be used to turn over the ingredients in the middle, but the steaming device which reveals the transport surface of the special opening 2004_41〇12 into a mountain shape is used.), the first juice step 10 is used instead. The step between the third smear step 6 and the first juice step 1 。. The following is a brief description of the drawing. 15 Fig. 1 is a flow chart of a pulverizing process according to an embodiment of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 3 is a schematic front view of a main part of the present invention. Fig. 3 is a schematic view of a straight line 第 - χ in Fig. 2; a partially enlarged front view. Fig. 4(a) shows an outline of an enlarged portion of Fig. 2. 4(b) is a schematic plan view of Fig. 5. Fig. 5 is a schematic perspective view of a portion of Fig. 2. Fig. 5 is a straight line &-& schematic view. (a) (b), (c) A schematic cross-sectional view showing the relationship of the rotating roller-shaped members. A schematic view of the firing steps of the ten-shaped member and the rectangular figure. 15 12 91856 Fig. 9 is an enlarged view showing an enlarged part of the enlarged part of Fig. 8. [Description of main component symbols] 1... First boring step 14... Third lacquering step 2... First dry burning step 15 ··· Third firing step 3...Second drilling step 16··· Fourth juice step 4...First inversion step 20...Rotating drum 5...Second dry burning step 21 ... needle-like member 6 · · · third boring step 25 ... rectangular member 7 ... second inversion step 26 ... gap 8 ... removes oil step 100 ... convex portion 9... steaming step B···bake machine 10...first juice step F...food material 11...first firing step transport device 12...second juice step h... Puncture hole 13...second firing step
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