1-354539 九、發明說明： 【發明所屬之技術領域3 發明領域 本發明係有關一蒲燒加工方法，特別是一種可改善燒 5 烤之蒲燒加工方法。 I：先前技術3 發明背景 目前已有一種燒烤剖開並去掉骨之鰻魚、星鰻等之食 材的蒲燒加工方法。（例如，參照特許文獻1) 10 【特許文獻1】專利第3437131號公報（第3圖） t發明内容3 發明揭示 發明欲解決之問題 但利用前述之蒲燒加工方法大量加工蒲燒時，會發生 15 燒烤不均勻之情況。這可能是因為在同樣條件下燒烤時， 鰻魚、星鰻等之「靠近頭部部位」係比「靠近尾巴部位」 的肉要厚實，肉的厚度有所差異而造成不均勻。 若能因應緩魚、星緩等之肉的厚度而控制加熱的話， 固然不錯，但要應用在大量生產之「蒲燒加工方法」上， 20 目前是有困難的。 因此，若以肉的厚度厚實之「靠近頭部部位」為基準 燒烤時，雖「靠近頭部部位」燒烤良好，但肉的厚度較薄 之「靠近尾巴部位」則會呈現乾燥至燒焦之狀態，味道、 食感皆不佳。相反地，若以肉的厚度較薄之「靠近尾巴部 5 位J為基準燒烤時，雖「靠近尾 的厚度厚實之」現碍艮好，但肉 產生。 *摘部部位」則會有麟不足的問題點 解決該問題點的一個方法係，例如 以手操作之方式在搬運而來的「,鳗备」之「生產線上 上覆蓋罩子以減少加轨θ，ν “匕之#近尾巴部位」 來的「鰻魚」之「靠近^ ’亦可精由手操作將搬運而 罪近尾巴°卩位」移離加熱部位。 但㈣此Μ餘生產線以讀作 =且由於《手操作之故，魚」上會附二 的表Γ/過燒烤’細菌仍會殘存於之前已烤過之「緩备」 皮，在衛生管理方面亦不甚理想。 工方t發明之目的係在提供—種可解決前述問題的蒲燒加 剖開之浦燒加工方法係將搜魚、星緩中之任一食材 步驟二以:加以燒烤者，其中包含切口步驟，_ 背/，、、r烤“食材之前，將前述食材留下頭部、去掉 〜4在從除頭敎外的前述食材之部位開始往前述 食之尾巴部位的方向大約2/3xL之部雜係指不含前述 長之碩部的前述食材之長向的全長），以橫斷前述食材之 ㈣切㈣口’而於剩餘之大約！胤長度之前 艮材的部位則不切出切口。 種將料利軸第2酬記狀練加工方法係一 徵在w星竣中之任-食材剖開後再加以燒烤者，其特 s於包含切口步驟，該切口步㈣在燒烤前述食材之 1354539 前，將前述食材去掉背骨及頭部，然後在從除前述頭部之 外的前述食材之前端部開始往前述食材之尾巴部位的方向 大約2/3xL之部份（L係指不含前述食材之頭部的前述食材 之長向的全長），於橫斷前述食材之長向上間隔地切出切 5 口，而於剩餘之大約l/3xL長度之前述食材的部位則不切 出切口。 又，申請專利範圍第3項所記載之蒲燒加工方法係關 於前述申請專利範圍第1或2項所記載之蒲燒加工方法， 係在切口步驟及燒烤食材之燒烤步驟之間，於前述食材之 10 長向與橫斷前述食材之長向之方向上切斷前述食材之切斷 步驟；或者，在前述切口步驟及燒烤前述食材之燒烤步驟 之間，於橫斷前述食材之長向之方向上切斷前述食材之切 斷步驟，及在該切斷步驟之後，將切斷之前述食材穿刺於 竹蕺上之串刺步驟。 15 又，申請專利範圍第4項所記載之蒲燒加工方法係關 於前述申請專利範圍第1或2項之蒲燒加工方法，係在燒 烤食材之燒烤步驟之前，於前述食材上塗抹佐料汁之佐料 汁塗抹步驟；或者，在燒烤食材之燒烤步驟之前，蒸煮前 述食材，然後於蒸煮過的前述食材上塗抹佐料汁之佐料汁 20 塗抹步驟。 又，申請專利範圍第5項所記載之蒲燒加工方法係關 於前述申請專利範圍第1或2項之蒲燒加工方法，其中前 述切口的深度係在從切開之食材之肉片頂部往前述食材之 皮部位大約1/2χΤ〜大約2/3xT (T係指從切開之前述食材 7 前述食材厚度）之範圍 之肉片頂部至前述食材之皮部位的 内 於4二請專利範圍第6項所記栽之蒲燒加工方法係關 於别範圍第項之蒲燒加卫方*，其中前 述間隔在大約為4mm〜大約7mm^_。 由於從除頭部之外的食材之部位開始往前述食材之尾 巴部位的方向大約2/3 XL之部份（L係指 部的前述食材之長向的全長)，係比剩餘之 之别述食材的部位魚刺來得多，並_的厚度也比較厚， 邮之㈣食社純㈣述姆之尾巴部位的 f都在同樣條件下，例如，若以從除頭部之外的食材之 雜開始往前述食材之尾巴部位的方向大約2/地之長卢 的部份為鲜料時，錄從_部之外的餘之部㈣ 純前述食材之尾巴部位的方向大約2/祕之部份（L係指 ^前述食材之頭部的前述食材之長向的全長）燒烤良 ’往尾巴部位的方向剩餘大約1/3此之長度的前述食材 之部位則會燒烤過度；相反地，若以往尾巴部位的方向剩 餘大約1/3xL之長度的前述食材之部位為基準燒烤時，儘 =部位燒烤良好，從除頭部之外的食材之部位開始往前 Μ材之尾巴部位的方向大約2腻之部份卻發生燒烤不 完全之不理想狀態。 甘若藉由申請專利範圍第1項所記載之蒲燒加工方法， 1徵在於包含㈣步驟，該切口步驟係在燒烤前述食材 之則，在厚度厚的「從除頭部之外的前述食材之部位開始 1354539 往前述食材之尾巴部位的方向大約2/3xL之部份（L係指不 含前述食材之頭部的前述食材之長向的全長）」，於橫斷前 述食材之長向上間隔地切出切口，厚度薄的「剩餘之大約 l/3xL長度之前述食材的部位」上則不切出切口，之後，燒 5 烤前述食材，因此可藉由在厚度厚的部位上切出的切口以 利熱的通過，如此便可消除前述之燒烤不完全的不理想狀 態，並且，藉由該切出切口不但可切斷魚刺，更可燒烤切 斷之魚刺，因此可防止魚刺卡在喉嚨的不理想情形。 從除頭部之外的食材之前端部開始往前述食材之尾巴 10 部位的方向大約2/3><L之部份（L係指不含前述食材之頭部 的前述食材之長向的全長），係比剩餘之大約l/3xL長度之 前述食材的部位的魚刺來得多，並且肉的厚度也比較厚， 因此從食材之前端部至前述食材之尾巴部位的整體都在同 樣條件下，例如，若以從食材之前端部開始往前述食材之 15 尾巴部位的方向大約2/3xL之長度的部份為基準燒烤時， 儘管從食材之前端部開始往前述食材之尾巴部位的方向大 約2/3xL之部份（L係指不含前述食材之頭部的前述食材之 長向的全長）燒烤良好，往尾巴部位的方向剩餘大約l/3xL 之長度的前述食材之部位則會形成乾燥至燒焦之狀態。相 20 反地，若以往尾巴部位的方向剩餘大約1/3><L之長度的前 述食材之部位為基準燒烤時，儘管該部位燒烤良好，從食 材之前端部開始往前述食材之尾巴部位的方向大約2/3xL 之部份卻發生燒烤不完全之不理想的狀態。 若藉由申請專利範圍第2項所記載之蒲燒加工方法， 9 1354539 其特徵在於包含切口步驟，該切口步驟係在燒烤前述食材 之前，在厚度厚的「從除頭部之外的前述食材之前端部開 始往前述食材之尾巴部位的方向大約2/3xL之部份（L係指 不含前述食材之頭部的前述食材之長向的全長）」，於橫斷 5 前述食材之長向上間隔地切出切口，厚度薄的「剩餘之大 約1/3><L長度之前述食材的部位」上則不切出切口，之後， 燒烤前述食材，因此可藉由在厚度厚的部位上切出的切口 以利熱的通過，如此便可消除前述之燒烤不完全的不理想 狀態，並且，藉由該切出切口不但可切斷魚刺，更可燒烤 10 切斷之魚刺，因此可防止魚刺卡在喉嚨的不理想情形。 若切口的深度小於大約1/2χΤ，不但熱的通過情況不 佳，並且會產生無法將魚刺完全切斷之不理想狀態，又， 若切口的深度大於大約2/3xT，則在切出切口後，即使經過 燒烤，切入之部份，即切口無法藉由食材本身的油脂、收 15 縮等來接合，而仍留有切口，產生外觀不佳之不理想情形。 但若藉由申請專利範圍第5項所記載之蒲燒加工方法，切 口的深度係在從切開之食材之肉片頂部往前述食材之皮部 位大約1/2χΤ〜大約2/3χΤ (T係指從切開之前述食材之肉 片頂部至前述食材之皮部位的前述食材厚度）之範圍内，因 20 此除了前述申請專利範圍第1或2項所記載之發明的效果 外，亦可防止前述外觀不佳之情形，可更臻完美。 若切口之間隔小於大約4mm，會產生切入之部份燒烤 過度之情形，又，若切口的間隔大於大約7mm，肉内不但 會殘存魚刺，並且會產生熱的通過不佳之情形。 10 1354539 若藉由申請專利範圍第6項所記載之蒲燒加工方法， 間隔在大約為4mm〜大約7mm之範圍内，因此加上前述申 請專利範圍第1或2項所記載之發明的效果，不但可防止 前述外觀不佳之情形，可更臻完美。 5 【實施方式】 實施發明之最佳形態 以下參照圖式說明本發明之蒲燒加工方法之一實施例 (參照第1圖至第7圖）。 第1圖中之100係在食材1上進行切出切口 K之「切 10 口步驟」的切口裝置。 又，本發明之蒲燒加工方法係將缓魚、星緩等之食材1 剖開並去掉背骨，且於食材1上切出切口 K(參照第7 圖）（切口步驟），之後，先在食材1上塗抹佐料汁之佐料汁 塗抹步驟後加以燒烤者，及，先蒸煮食材1，然後於食材1 15 上塗抹佐料汁後加以燒烤者。其中，除了在切口步驟後， 先蒸煮食材1，蒸煮過後於食材1上塗抹佐料汁，然後加以 燒烤食材1的「燒烤步驟」之外，亦包含有在食材1上切 出切口 Κ(參照第7圖）後，「不塗抹佐料汁地加以燒烤」的 所謂「乾烤」。又，從「切口步驟」至「燒烤步驟」之間， 20 一尾長形體之食材1在一整尾的狀態下加以處理外，亦包 含有在切口步驟及燒烤食材1之燒烤步驟之間，食材1之 長向與橫斷食材1之長向之方向上切斷一尾長形體之食材 1之切斷步驟；或者，食材1之長向與橫斷食材1之長向之 方向上切斷一尾長形體之食材1之切斷步驟，及在該切斷 11 1354539 步驟之後，將切斷之食材1穿刺於竹籤上之串刺步驟。 切口裝置100係藉運送裝置（例如，輸送帶）Η運輸肉面 朝上、表皮朝下之食材1，並於食材1之肉面上切出切口 κ(參照第7圖），而且運往切口裝置100之食材1，係事先 5 於切口裝置100之前的步驟中將緩魚、星緩等之食材1的 腹部切開，留下頭部、去掉背骨之剖開的「魚塊」。 運送裝置（例如，輸送帶）Η透過傳動裝置（例如，鏈 條）Η2將來自驅動裝置（例如，馬達）氏之驅動往第2圖之 箭頭方向傳送，以將食材1運送至切口部C。 10 切口部C(參照第3圖至第7圖）係將切口部C之切口 構件例如，圓盤刀），如第3圖及第4圖所示，以每個 間隔大約4mm〜大約7mm之方式安裝於旋轉體C2上，使相 鄰的切口 K的距離為W(距離W係第7圖所示之距離，該 距離大約4mm〜大約7mm)。而且如第5圖所示，切口構件 15 Ci(例如，圓盤刀）之旋轉係和食材1的搬運方向相反之旋 轉方向，且以第5圖來說，食材1的搬運方向是由右往左， 切口構件C,的旋轉方向為逆時鐘旋轉。 該切口構件C!之尺寸係配置成可在從除前述頭部la 之外的食材1之部位開始往食材1之尾巴部位的方向上， 20 到大約2/3xL之部份為止，於橫斷食材1之長向上間隔地 切出切口 K(參照第7圖），且未配置於剩餘之大約l/3xL 長度之食材1的部位，以便不切出切口（參照第1圖）。又， L係指不含食材1之頭部la的食材1之長向的全長，而顯 示於第1圖及第6圖中之lb顯示去除掉内臟之部位。 12 1354539 又，切口構件c】储由驅動裝置（例如，馬達心，並 透過旋轉體c〗而旋轉。 又’顯示於第2财之肉身_部D，當彻切口構件 C,切入食材i時其係抵接於食材i上面並將附著於切口 5構件C,之食材1自切口構件C丨上剝離，而且肉身剝離部 D，係由抵接於食材！之輸送帶（例如，圓形截面之食品用 圓形帶）D0所構成，且如第3圖所示，肉身剝離❹_ 地設有多數個。 該肉身剝離部D之輸送帶Do，係透過逆轉旋轉方向之 1〇逆轉構件D,、D2傳動來自驅動裝置（例如，馬達）h丨之驅 動’並且抵接於輸送帶D。之食材i之上面的部位，係和食 材1之搬運方向相同（第5圖之由右往左之方向）。 因此，藉由運送裝置（例如，輸送帶）Η運輸肉面朝上、 表皮朝下之食材1至切口部c時，利用切口構件^在從除 15頭部la之外的食材丄之部位開始往尾巴部位的方向大約 2/3xL之部份，於橫斷食材丨之長向上間隔地切出切口 κ， 而於剩餘之大約1/3xL長度之食材1的部位則不切出切口 (參照第6圖）。 又則述切口 K的深度係如第7圖所示，在從切開之 20食材1之肉片頂部往食材1之皮部位大約1/2XT〜大約2/3XT 之範圍。 在此，T係從切開食材1之腹部（或背部）時之剖開的食 材1之肉片頂部至食材1之皮部位的食材1厚度（參照第7 圖及第9圖）。若切口 K的深度小於大約1/2χΤ，則不但熱 13 1-354539 的通過情況不佳，並且會產生無法將魚刺完全切斷之不理 想狀態，又，若切口 K的深度大於大約2/3χΤ，則在切出 切口後，即使經過燒烤，切入之部份無法藉由食材1本身 的油脂、收縮等來接合，而仍留有切口 K，產生外觀不佳 5 之不理想情形。 又，在食材1上切出切口 K，然後從切口部C搬運出 來時，食材1的下面抵接運送裝置（例如，輸送帶）Η，而食 材1的上面則抵接肉身剝離部D，使食材1呈被夾持的狀 態，因此，食材1不會附著切口構件，被捲入切口部 10 C内，可被搬出切口部C。 之後，以燒烤食材1之步驟進行燒烤。燒烤步驟雖未 顯示於圖中，但卻於利用運送裝置，例如輸送帶搬運而來 的食材1之上方或下方，或於上方及下方配置燃燒器燒烤 取所熟知之食材。 15 其結果，由於在厚度厚的「從除頭部la之外的食材1之 部位開始往食材1之尾巴部位的方向大約2/3xL之部份」，間 隔地切出切口K，因此和厚度薄的「剩餘之大約l/3xL長度 之食材1的部位」相同，經由熱的通過，使「從除頭部la至 尾巴部位」可平均地烤熟，可同時改善味道和食感，並且 20 不僅表面甚或至肉面裏層皆可烤熟。 而且，藉由切口K可切斷魚骨，再加上可燒烤至切斷之 魚骨，因此可改善魚刺卡在喉嚨的不理想情形。 又，切口 K透過之後的「燒烤」，使肉面和肉面相互間 可接合起來，不僅外觀上和『昔知之未切出切口而燒烤之 14 1354539 「蒲燒」』相同，亦不會感到不平整。 又，切口κ藉由之後的「燒烤」，利用進入的熱氣可從 肉面的中心烤熟，因此可適度地去除鰻魚、星鰻等之食材1 . 之油脂，更可減輕鰻魚、星鰻自身的特有腥味。 - 5 又，切口κ之後塗抹佐料汁時，佐料汁透過切口κ浸透 ， 食材1，藉由「佐料汁塗抹步驟」後之「燒烤步驟」，可得 到香喷噴且食感佳之蒲燒。 φ 又，前述實施例中，雖是以切開鰻魚、星鰻等之食Mi 的腹部、去掉背骨之呈剖開狀態的「魚塊」為例，但在本 1〇發明中並不僅限於此，亦同樣可適用於例如，如第8圖及第 9圖所示，「切開鰻魚、星鰻等之食材1的背部、去掉背骨及 頭部之呈剖開狀態的（魚塊）」。顯示於第8圖中之lb，係去 除掉内臟之部位，切口κ則是藉由切口構件心切出者。 【圖式簡單說明】 15 第1圖係本發明之一實施例之蒲燒加工方法之一步 • 驟’「於橫斷食材之長向之方向上間隔地切出切Π」的切二 裝置之概略平面圖。 第2圖係第1圖之裝置之概略正視圖。 第3圖係第1圖中直線3_3之概略截面圖。 2〇 第4圖係顯示第3圖的擴大部份之概略部分擴大截面 圖。 第5圖係第3圖之裝置之概略截面圖。 圖 第6圖係藉由第1圖之切口裝置切入之食材的概略平面 15 1354539 第7圖係第6圖之食材之概略部分擴大截面圖。 第8圖係和第7圖不同之食材的概略平面圖。 第9圖係第8圖之食材之概略部分擴大截面圖。 【主要元件符號說明】 1…食材 H...運送裝置 la...頭部 氏…驅動裝置 lb...去除掉内臟之部位 H2...傳動裝置 100...切口裝置 Κ··_切口 C 切口部 L...不含食材之頭部的食材之 Co...驅動裝置 長向的全長 C卜..切口構件 Τ··.從切開之食材之肉片頂部 c2···旋轉體 至食材之皮部位的食材厚度 D...肉身剝離部 D〇...輸送帶 D,…逆轉構件 D2…逆轉構件 W…距離 161-354539 IX. INSTRUCTIONS: [Technical Field 3 of the Invention] Field of the Invention The present invention relates to a method for processing a poach, and more particularly to a method for improving the burning of boiled rice. I. Prior Art 3 Background of the Invention At present, there is a method for processing a simmered pork which is cut off and removed from the bones of the squid, star scorpion and the like. (For example, refer to Patent Document 1) 10 [Patent Document 1] Patent No. 3437131 (Fig. 3) t Summary of Invention 3 The present invention discloses a problem to be solved by the invention, but when a large amount of processing is performed by using the above-described method of processing, the A 15 uneven barbecue occurred. This may be because when grilling under the same conditions, the "close to the head" of the squid, star scorpion, etc. is thicker than the meat near the tail, and the thickness of the meat is different to cause unevenness. If it is possible to control the heating according to the thickness of the meat such as slow-reducing fish and star-shaped meat, it is certainly good, but it is difficult to apply it to the "purchase processing method" of mass production. Therefore, when grilling is based on the "close to the head portion" where the thickness of the meat is thick, the "close to the head portion" is well grilled, but the thinner portion of the meat near the tail is dry to burnt. The state, taste and food are not good. On the other hand, if the thickness of the meat is thinner than the "5-position J near the tail", the "thickness near the tail" is inconvenient, but the meat is produced. *The part of the picking section will have a problem of insufficient lining. One method for solving this problem is to cover the problem. For example, "hands-on" is used to cover the "production line" on the production line to reduce the addition of rails. , ν "匕之#近尾处处" The "squid" of the "squid" can also be moved away from the heating site by hand operation and the sin near the tail. However, (4) the remaining production line is read as = and because of the "hand operation, the fish will be attached to the table Γ / over the barbecue 'bacteria will still remain in the previously "baked" skin, in the health management The aspect is also not ideal. The purpose of the invention is to provide a method for solving the above problems. The method of processing the simmered simmered squid is to use the second step of the squid, the squid, and the squid. , _ back /,,, r roast "before the ingredients, leave the above ingredients in the head, remove ~ 4 in the direction from the part of the above-mentioned ingredients other than the head of the head to the end of the food tail about 2 / 3xL The miscellaneous refers to the total length of the long-term direction of the above-mentioned food material which does not include the above-mentioned long-term portion, and crosses the (four) cut (four) mouth of the above-mentioned food material, and the cut portion is not cut out at the portion of the coffin before the remaining length of the 胤. The method of processing the second axis of the profit axis is a levy in the w-star - - after the food is cut open and then grilled, the special s includes the incision step, the incision step (four) in the barbecue of the aforementioned ingredients Before 1354539, the above-mentioned food material is removed from the back bone and the head, and then the portion from the front end of the above-mentioned food material other than the aforementioned head to the tail portion of the above-mentioned food material is about 2/3xL (L means no such The longest direction of the aforementioned ingredients in the head of the ingredients The cut is cut at intervals of the length of the above-mentioned foodstuff, and the cut is not cut out at the portion of the above-mentioned foodstuff having a length of about l/3xL. Further, the poem described in the third item of the patent application is The method of processing the simmering method according to the first or second aspect of the above-mentioned patent application, wherein the length of the food material is 10 and the length of the food material is long between the slitting step and the grilling step of the grilled food material. a cutting step of cutting the food material in the direction, or a cutting step of cutting the food material in a direction transverse to the longitudinal direction of the food material between the slitting step and the grilling step of grilling the food material, and After the cutting step, the cutting material is punctured on the bamboo raft. Step 15 Further, the processing method of the squid according to the fourth aspect of the patent application is related to the first or second aspect of the aforementioned patent application. a method of smearing a sauce for applying the sauce to the foodstuff before the grilling step of the grilled food; or cooking the food before the grilling step of the grilled food Then, the smear step of applying the seasoning juice of the seasoning juice to the cooked foodstuff is applied. The processing method of the simmering method described in the fifth aspect of the patent application is related to the first or second item of the above-mentioned patent application. The processing method, wherein the depth of the slit is in the range from about 1/2 χΤ to about 2/3×T (T refers to the thickness of the aforementioned food material from the cut material) to the skin portion of the food material from the top of the cut piece of the food material. The top to the skin part of the above-mentioned foodstuffs is processed in the sixth section of the patent scope, and the processing method of the simmered squid is the squirting squid* of the other item, wherein the interval is about 4 mm to about 7 mm. ^_. Since the part of the food material other than the head starts to the part of the tail portion of the above-mentioned food material, which is about 2/3 XL (the length of the long direction of the aforementioned food material of the L-based part), The parts of the ingredients are much more fishy, and the thickness of the _ is much thicker. The postal (four) food society pure (four) said that the tail part of the m is under the same conditions, for example, if the ingredients other than the head are removed Miscellaneous When the direction of the tail part is about 2/the length of the long part of the land is fresh, the part other than the part outside the _ part is recorded. (4) The direction of the tail part of the above-mentioned food material is about 2/secret part (L means ^The length of the long direction of the above-mentioned foodstuff of the head of the above-mentioned foodstuff is grilled in the direction of the tail part, and about 1/3 of the length of the aforementioned foodstuff is excessively grilled; on the contrary, if the direction of the tail part is past When the portion of the above-mentioned foodstuff that is about 1/3xL in length is used as a reference grilling, the grilling portion of the material is good, and the portion of the food material other than the head is about 2 greasy portions in the direction of the tail portion of the front coffin. An unsatisfactory state of incomplete barbecue. In the case of the processing method of the squid described in the first paragraph of the patent application, the first step is to include the step (4), which is to thicken the above-mentioned ingredients from the head except for the above-mentioned ingredients. The portion starts at 1354539 and is approximately 2/3xL in the direction of the tail portion of the above-mentioned food material (L is the total length of the long-term direction of the above-mentioned food material without the head of the above-mentioned food material), and is separated by the long interval of the above-mentioned food material. The incision is cut out, and the slit is not cut out on the thin portion of the portion of the above-mentioned food material having a thickness of about l/3xL, and then the above-mentioned food material is baked, so that it can be cut out at a thick portion. The incision passes through the heat, so that the aforementioned unsatisfactory state of incomplete grilling can be eliminated, and the cut out slit can not only cut the fishbone, but also can cut the fishbone which is cut off, thereby preventing the fishbone from being stuck in the throat. Not ideal. The direction from the front end of the food material other than the head to the tail portion 10 of the above-mentioned food material is about 2/3>< L part (L means the long direction of the aforementioned food material which does not contain the head of the aforementioned food material. The full length) is much more than the remaining fishbone at the portion of the aforementioned food material of about l/3xL length, and the thickness of the meat is relatively thick, so that the whole portion from the front end of the food material to the tail portion of the aforementioned food material is under the same conditions. For example, when the portion is approximately 2/3xL from the front end portion of the food material to the length of the 15 tail portion of the food material, the direction from the front end portion of the food material to the tail portion of the aforementioned food material is about 2 The part of /3xL (L means the full length of the above-mentioned foodstuff which does not contain the head of the above-mentioned foodstuff) is well grilled, and the part of the above-mentioned foodstuff which has the length of about l/3xL in the direction of the tail part is formed to dry. Burnt state. On the other hand, if the direction of the tail portion is about 1/3 of the length of the tail portion, the portion of the above-mentioned food material is the reference grilling, and although the portion is well grilled, the tail portion of the food material is started from the front end portion of the food material. The direction of about 2/3xL is in an unsatisfactory state of incomplete grilling. According to the scallop processing method described in the second paragraph of the patent application, 9 1354539 is characterized in that it includes a slitting step of "the aforementioned ingredients other than the head before thickening the cake before grilling the above-mentioned ingredients." The front end portion is about 2/3xL in the direction of the tail portion of the above-mentioned food material (L is the total length of the long-term direction of the above-mentioned food material without the head of the above-mentioned food material), and the length of the above-mentioned food material is increased in the cross section 5 The slit is cut at intervals, and the thin portion of the "remaining about 1/3" <L length of the portion of the food material is not cut out, and then the food material is grilled, so that it can be thickened The cut incision passes through the heat, so that the aforementioned unsatisfactory state of incomplete grilling can be eliminated, and by cutting the slit, not only the fishbone can be cut, but also the fishbone can be cut off by the grilling 10, thereby preventing The fishbone stuck in the throat is not ideal. If the depth of the slit is less than about 1/2 inch, not only the heat is not well passed, but also an unsatisfactory state in which the fishbone cannot be completely cut, and if the depth of the slit is greater than about 2/3xT, the cut is made after the cut. Even after the grilling, the cut portion, that is, the slit cannot be joined by the fat and the like of the food itself, and the slit is left, resulting in an unsatisfactory appearance. However, if the processing method of the squid described in the fifth paragraph of the patent application is applied, the depth of the incision is about 1/2 χΤ to about 2/3 往 from the top of the sliced meat to the skin of the above-mentioned foodstuff (T means In addition to the effects of the invention described in the first or second aspect of the above-mentioned patent application, it is possible to prevent the aforementioned appearance from being poor, in addition to the effect of the invention described in the first or second aspect of the above-mentioned patent application. The situation can be more perfect. If the interval between the slits is less than about 4 mm, a partial overcut of the cut-in will occur, and if the interval of the slits is larger than about 7 mm, not only the fishbone will remain in the meat, but also the heat may pass poorly. 10 1354539 The method of processing the squid according to the sixth aspect of the patent application, wherein the interval is in the range of about 4 mm to about 7 mm, and therefore the effect of the invention described in the first or second aspect of the above-mentioned patent application is added. Not only can the above-mentioned poor appearance be prevented, but it can be more perfect. [Embodiment] BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, an embodiment of the poultry processing method of the present invention will be described with reference to the drawings (see Figs. 1 to 7). In the first drawing, 100 is a slitting device for cutting the slit 10 of the slit K on the food material 1. Further, in the method of processing the simmering of the present invention, the food material 1 of the squid, the squid, and the like is cut away and the back bone is removed, and the slit K is cut out on the food material 1 (refer to Fig. 7) (the slit step), and then The ingredients 1 are coated with the seasoning sauce of the seasoning juice, and then grilled, and the ingredients 1 are first cooked, and then the seasoning juice is applied to the ingredients 1 15 and then grilled. In addition, after the incision step, the food material 1 is first cooked, and after the cooking, the seasoning juice is applied to the foodstuff 1, and then the "grilling step" of the grilled food material 1 is included, and the incision is also cut out on the food material 1 (refer to (Fig. 7), the so-called "dry roast" that does not smear the sauce. Further, between the "cutting step" and the "saking step", 20 pieces of the elongated body of the food material 1 are treated in an entire state, and the ingredients are also included in the incision step and the barbecue step of the grilled food item 1 The cutting step of cutting the long-shaped body of the material 1 in the direction of the long direction of the cross-cut material 1; or the length direction of the food material 1 and the long direction of the cross-cut food material 1 The cutting step of the shaped material 1 and the step of piercing the cut food 1 on the bamboo stick after the step 11 1354539 is cut. The slitting device 100 transports the food material 1 with the meat side up and the skin facing down by means of a transport device (for example, a conveyor belt), and cuts the incision κ on the meat surface of the food material 1 (refer to Fig. 7), and transports it to the incision device. The foodstuff 1 of 100 is cut in the abdomen of the foodstuff 1 of the squid, the star, and the like in the step before the incision device 100, leaving the head and removing the "fish fillet" which is cut off from the back bone. A transport device (e.g., a conveyor belt) transmits the drive from the drive device (e.g., motor) to the direction of the arrow in Fig. 2 through a transmission (e.g., a chain) Η 2 to transport the food material 1 to the cut portion C. 10 the slit portion C (refer to FIGS. 3 to 7) is a slit member of the slit portion C, for example, a disc cutter, as shown in FIGS. 3 and 4, at intervals of about 4 mm to about 7 mm. The method is mounted on the rotating body C2 such that the distance between the adjacent slits K is W (distance W is the distance shown in Fig. 7, which is about 4 mm to about 7 mm). Further, as shown in Fig. 5, the rotation mechanism of the slit member 15 Ci (for example, a disc cutter) and the conveying direction of the food material 1 are opposite to each other, and in Fig. 5, the conveying direction of the food material 1 is from right to right. Left, the direction of rotation of the slit member C is counterclockwise. The size of the slit member C! is arranged such that it can be traversed from the portion of the food material 1 other than the head portion la to the tail portion of the food material 1 from 20 to about 2/3 x L. The slits K are cut out at intervals of the length of the food material 1 (see Fig. 7), and are not disposed at the portion of the food material 1 having a length of about 1/3xL remaining so as not to cut out the slit (see Fig. 1). Further, L means the entire length of the longitudinal direction of the food material 1 which does not contain the head la of the food material 1, and lb shown in Figs. 1 and 6 shows the portion where the viscera is removed. 12 1354539 Further, the slit member c is stored by a driving device (for example, a motor core and transmitted through the rotating body c). Further, it is displayed on the body part_D of the second fiscal body, and when the cutting member C is cut, the food item i is cut. It is abutted on the top of the food material i and adheres to the slit 5 member C, and the food material 1 is peeled off from the slit member C, and the body peeling portion D is a conveyor belt that abuts on the food material (for example, a circular cross section). The food is formed by a circular belt D0, and as shown in Fig. 3, a plurality of body strips are provided. The conveyor belt Do of the body peeling portion D is a reverse rotation member D that reverses the direction of rotation. The D2 drive is driven from the driving device (for example, the motor) and drives on the conveyor belt D. The upper portion of the food material i is the same as the conveying direction of the food material 1 (from the right to the left in Fig. 5) Therefore, when the food material 1 is turned upside down and the food material 1 facing the lower portion is cut to the cut portion c by the transporting device (for example, a conveyor belt), the cutting member is used for the ingredients other than the 15 head la. The part starts to be about 2/3xL in the direction of the tail part, The incision κ is cut out at intervals in the length of the broken material, and the incision is not cut out in the remaining portion of the material 1 of about 1/3 x L length (refer to Fig. 6). As shown in the figure, in the range from about 1/2XT to about 2/3XT from the top of the cut piece of the food piece 1 to the skin of the food item 1. Here, the T system is cut from the abdomen (or back) of the food 1 The thickness of the foodstuff 1 of the top of the sliced food of the ingredients 1 to the skin of the foodstuff 1 (refer to Fig. 7 and Fig. 9). If the depth of the slit K is less than about 1/2 inch, not only the passage of heat 13 1-354539 is not Good, and there will be an unsatisfactory state in which the fishbone cannot be completely cut. Moreover, if the depth of the slit K is greater than about 2/3 inch, after cutting the incision, even if the barbecue is passed, the cut portion cannot be made by the ingredient 1 itself. The grease, the shrinkage, and the like are joined to each other, and the slit K is left, resulting in an unfavorable appearance. In addition, when the slit K is cut out from the foodstuff 1, and then conveyed from the slit C, the lower surface of the foodstuff 1 is abutted. Pick up the transport device (for example, the conveyor belt), and the top of the food 1 Then, the body portion 1 is brought into contact with the body portion 1 so that the food material 1 is held. Therefore, the food material 1 does not adhere to the slit member, and is caught in the notch portion 10 C, and can be carried out of the notch portion C. Thereafter, the food material 1 is grilled. The step of grilling is not shown in the figure, but the well-known foodstuff is placed on the top or bottom of the foodstuff 1 conveyed by the conveyance device, for example, a conveyor belt, or above and below. As a result, the slit K is cut at intervals in the thickness of "the portion from the portion of the food material 1 other than the head 1a to the tail portion of the food material 1 by about 2/3xL", and thus the thickness The thin "the remaining portion of the food material 1 having a length of about l/3xL" is the same, and the heat can be passed, so that the "from the head la to the tail portion" can be baked evenly, and the taste and the food can be improved at the same time, and 20 The surface or even the inner layer of the meat can be cooked. Moreover, the fish bone can be cut by the slit K, and the fish bone can be grilled to the cut, thereby improving the unsatisfactory situation in which the fishbone is stuck in the throat. In addition, the "grill" after the slit K is passed through, so that the meat surface and the meat surface can be joined to each other, and the appearance is not the same as that of the 14 1354539 "Pu-burn" which is not grilled and cut. Uneven. In addition, the incision κ can be cooked from the center of the meat surface by the "hot grill" that follows, so that the oil of the squid, the star scorpion, etc. can be appropriately removed, and the squid and the scorpion itself can be alleviated. The unique smell. - 5, when the sauce is applied after the incision κ, the sauce is soaked through the incision κ, and the ingredient 1 is obtained by the "grilling step" after the "successing step of the sauce" to obtain a fragrant and delicious food. burn. φ In the above-mentioned embodiment, the "fish fillet" in which the back of the back bone is removed and the "fish fillet" in which the back bone is removed is taken as an example, but the present invention is not limited thereto. The same applies to, for example, as shown in Fig. 8 and Fig. 9, "cutting the back of the food 1 such as squid, star scorpion, etc., and removing the back bone and the head (the fish piece). The lb shown in Fig. 8 is used to remove the visceral part, and the incision κ is cut out by the incision member. BRIEF DESCRIPTION OF THE DRAWINGS [Fig. 1] Fig. 1 is a schematic diagram of a method for processing a simmered pork according to an embodiment of the present invention, a step of "cutting a cutting device at intervals in the direction of the long direction of the cross-cutting material" A rough plan view. Fig. 2 is a schematic front view of the apparatus of Fig. 1. Fig. 3 is a schematic cross-sectional view of a straight line 3_3 in Fig. 1. 2〇 Fig. 4 is a schematic enlarged cross-sectional view showing an enlarged portion of Fig. 3. Figure 5 is a schematic cross-sectional view of the apparatus of Figure 3. Fig. 6 is a schematic plan view of the food material cut by the slitting device of Fig. 1 1 1354539 Fig. 7 is a schematic enlarged cross-sectional view of the food material of Fig. 6. Fig. 8 is a schematic plan view of the foodstuffs different from Fig. 7. Fig. 9 is an enlarged sectional view showing a schematic portion of the food material of Fig. 8. [Explanation of main component symbols] 1...Foodstuff H...Conveying device la...Header...Drive device lb...Removal of the internal organs H2...Transmission device 100...Cutting deviceΚ·· _Incision C Incision part L...Co of the foodstuff which does not contain the head of the foodstuff... The full length of the drive unit C. The incision member Τ··.From the top of the cut piece of the meat piece c2···Rotate The thickness of the foodstuff to the skin part of the foodstuff D... The body peeling part D〇...Conveyor belt D,...Reverse member D2...Reverse member W...distance 16