JPH022231Y2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a container used in producing ham or sausage.

[Prior Art] Conventionally, in the production of ham or sausage, raw meat is packed into a cylindrical container and subjected to various processing such as heating, drying, smoking, steam boiling, boiling, and cooling. ing.
Containers used in such manufacturing processes have traditionally been cylindrical casings made of animal stomachs, intestines, cotton cloth, or cellulose, and synthetic resins such as vinylidene chloride. There are also bag-shaped ones.

By the way, in order to efficiently bring heat, smoke, steam, and cooling water into contact with the raw meat during various processing, the raw meat container used in the above manufacturing process is equipped with:
Transmittance to heat, etc. is required. The synthetic resin-based containers are non-permeable or have low permeability, and are difficult to process, such as smoking and drying, and are therefore not preferred.

In addition, in order to improve the binding force between the pieces of meat and to give the produced ham or sausage a firm and firm texture, the housing should be designed to prevent the expansion of the raw meat as much as possible during heating. Preferably, those that can be suppressed.

Therefore, in order to have various types of materials that have high permeability and can suppress expansion during heating, materials that have less elongation and shrinkage during heat treatment, that is, less elasticity, such as cotton woven fabrics, have been used. There are casings formed in a cylindrical shape, cellulose-based casings, and casings formed into a net-like cylindrical body made of twisted cotton yarn. When using this type of casing, the raw meat is pressurized and compressed in advance and then processed, and when it is made by winding and tightening cotton thread, it is made again after going through various processing steps such as heating. Perform the tightening work.

[Problem that the invention attempts to solve]

By the way, in the production of the above-mentioned ham etc., the above-mentioned raw meat is once expanded in the heating process, and then dried and
During the cooling process, the meat shrinks considerably compared to the original raw meat. Conventionally, in the production of ham, etc., in anticipation of shrinkage after the cooling process, the raw meat is pressurized and compressed in advance and stuffed into various casings.
Alternatively, when winding cotton thread, the winding is tightened again in the final process.

In the manufacturing process of the above-mentioned hams, etc., it has conventionally been considered necessary to pressurize, compress, or re-squeeze the raw meat, but the inventor of the present invention
This work is a very complicated work, and we thought that if this work was made unnecessary, the efficiency in manufacturing the above-mentioned ham etc. would be greatly improved.

Therefore, an object of the present invention is to provide a container for producing ham or sausage that can greatly improve production efficiency by eliminating the need for pressurization, compression steps, and re-squeezing or re-rolling operations in the above-mentioned production process.

[Means to resolve the problem]

The present inventor believes that in the above-mentioned conventional container, it takes advantage of the low elasticity of cotton thread, which hardly stretches or shrinks, and can therefore prevent the raw meat from expanding. If the raw meat shrinks, the container will hardly shrink, so either pressurize and compress it in advance as described above, or
This focuses on the fact that refocusing is necessary. That is, in the present invention, a container used for manufacturing ham, etc. is formed using a polyvinyl alcohol-based chemical synthetic fiber that shrinks when it absorbs heat and moisture.

[Effect]

The container according to the present invention is heated during the processing process and absorbs moisture in the raw meat, thereby shrinking and preventing the expansion of the raw meat, improving the desired characteristics of the product and drying it. Even if the raw meat contracts during cooling, it will not loosen against the raw meat and will be housed and held in a solid state.

〔Example〕

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

Figures 1a and 1b show a first embodiment of the present invention, and in the figures, 1 is a casing as a container, and this is a casing made of a cylindrical mesh-like woven fabric made of polyvinyl alcohol-based chemical synthetic fiber. be. Both ends 1a and 1b of the casing 1 are open, and the width when folded is 100 mm, that is, the circumference is 200 mm.

Next, to explain the shrinkage test of the casing 1, first, as shown in FIG. Pork pieces 3 with a diameter of approximately 90 mm are filled with a compression-type automatic filling machine, and the pork pieces 3 are compressed, that is, for example, the lower end of the pork pieces 3 is pushed upward while pulling the lower end 1b of the casing downward. Then, the lower end 1b of the casing 1 is bound with aluminum wire 4. In addition, since the casing 1 is made of a knitted woven fabric, it has some elongation and can be filled with pork pieces 3 larger than the diameter of the casing 1.

When the above filling is performed, the casing 1 is filled with pork pieces 3
It absorbed the moisture inside and began to shrink, shrinking to a diameter of 86 mm (circumference 270 mm) after about 30 minutes. Then, the pork pieces 3 filled in this casing 1 are heated,
After drying, smoking, boiling, and cooling processes,
The product was stored in the refrigerator for 24 hours, after which the diameter of the product was measured. As a result, the product is 85mm (circumference 267mm)
It was found that the product was further shrunk due to the heat treatment, drying, etc., and was maintained in a desirable state.

As described above, in this embodiment, the casing 1 is made of a stockinette-like woven fabric made of shrinkable polyvinyl alcohol-based chemical synthetic fibers, so that heat and
It is permeable to smoke, etc., so you can get the smoking effect, and it can also suppress the expansion of raw meat and improve the texture of the product.
Furthermore, even if the raw meat contracts, it will not shrink further and become loose, eliminating the need for the conventional work of pressurizing and compressing the raw meat in advance.
Manufacturing efficiency can be greatly improved.

In the above embodiments, the casing is made of a cylindrical mellis woven fabric. However, as shown in FIG. (a), or a plain woven fabric formed into a cylindrical shape by single-needle stitching (b).

FIG. 3 shows a second embodiment of the present invention, and a casing 10, which is a container in this embodiment, is a net-like cylinder made of twisted yarn. Like the first embodiment, the twisted yarn of this embodiment is also made of polyvinyl alcohol-based chemically synthetic fibers, and has the property of shrinking upon absorption of heat and moisture. This casing 10 forms a cylindrical body having a rectangular mesh with the above-mentioned twisted yarn,
The bottom portion 10a is closed to form a bag shape. The size of the casing 10 is determined according to the shrinkage rate of the twisted yarn and the raw material meat, that is, the size is determined so that the casing shrinks more than the raw material meat.

Note that the bottom portion 10d does not necessarily have to be closed, and may be open as shown in FIG. Further, the shape of the mesh is not limited to the rectangle described above, but may be of any shape, for example, a diamond shape as shown in FIGS. 5a and 5b, or an amorphous mesh as shown in FIG. 6.

If the casing 10 of this embodiment is filled with a predetermined amount of raw meat according to the above-mentioned size, the casing 10
absorbs the heat during heat treatment and the moisture in the raw meat and shrinks, so even if the raw meat shrinks due to drying and cooling, it maintains its tight state, making it impossible to re-tighten as the meat shrinks like in the past. is not necessary, and the manufacturing process can be reduced, manufacturing efficiency can be improved, and costs can be reduced. Incidentally, in a casing with a rectangular mesh like the casing of this example, it is impossible to tighten the meat even if it is handled after being filled with meat. However, in the present invention, since the net itself shrinks, there is no restriction on the shape of the mesh, and a desired shape of the mesh can be adopted, and it can be said that it is highly effective in terms of decoration.

In the above embodiment, a casing of a predetermined shape is formed in advance and the raw meat is filled into the casing, but the present invention is not limited to such a predetermined shape of the casing. It can also be applied to cases in which the shapes shown in FIGS. 3 to 6 are obtained by winding the threads tightly.

[Effect of idea]

As described above, according to the container for manufacturing ham or sausage according to the present invention, since the container is made of polyvinyl alcohol-based chemical synthetic fiber, there is no need to pressurize, compress, re-squeeze, or re-roll the raw meat. can improve production efficiency of ham etc.
This has the effect of reducing manufacturing costs.

[Brief explanation of the drawing]

FIG. 1a is a perspective view of the container according to the first embodiment of the present invention, FIG. 1b is a sectional view showing the state in which the raw meat is filled, and FIGS. 2a and b are perspective views showing a modification thereof.
FIG. 3 is a perspective view of a container according to a second embodiment of the present invention, and FIGS. 4, 5 a, 5 b, and 6 are perspective views showing modifications thereof. In the figure, 1 and 10 are a casing (container),
3 is raw meat.

Claims (1)

[Scope of Claim for Utility Model Registration] 1. A container for raw meat used in the production of ham or sausage in which the raw meat is subjected to necessary processing such as heating, drying, smoking, boiling, and cooling; 1. A container for manufacturing ham or sausage, characterized in that the body is made of a polyvinyl alcohol-based chemical synthetic fiber that shrinks due to absorption of heat and moisture during the above-mentioned processing. 2. A container for manufacturing ham or sausage according to claim 1 of the utility model registration claim, wherein the container is formed by sewing a cylindrical woven fabric or a plain woven fabric into a cylindrical shape. . 3. Utility model registration claim 1, characterized in that the container is formed by forming a net made of twisted yarn or the like into a cylindrical shape with one end closed or both ends open. Container for manufacturing ham or sausage as described in 2. 4. The container for producing ham or sausage according to claim 1, wherein the container is made by wrapping raw meat in a spiral or net shape with twisted threads.