JPH0224783Y2 - - Google Patents

Description

[Detailed description of the invention] <Technical field> This invention relates to a fish shape-retaining filling that is inserted after the internal organs have been removed from the abdomen of the fish to preserve the shape of the fish body during preservation of fish such as aramaki salmon. It's about stuffing.

<Conventional technology> Conventionally, the process of manufacturing and processing aramaki salmon involves cutting open the belly of the salmon, removing internal organs, muscle roe, etc.
Salt was added to the salmon to prevent it from spoiling and allow it to be stored for long periods of time. When the internal organs were removed, the abdomen would become depressed, so a large amount of salt was stuffed into the abdomen to swell it and maintain its shape so that it would look good when sold. In addition, the above salt has the effect of absorbing excess water and meat juice released from salmon during storage.

However, when preserving the shape of the salmon's abdomen with salt, if it is stored for a long period of time, the salt will dissolve and the volume will decrease, making it impossible to exert a sufficient shape-retaining effect. In addition, in recent years, there has been a demand for reducing the salt content of foods as much as possible from a health perspective, and aramaki salmon that has been pickled with a large amount of salt has become less popular.

Therefore, instead of the above-mentioned preservation method using salt pickling, which uses a large amount of salt, vacuum packaging using synthetic resin film has been developed to sufficiently prevent spoilage even if the amount of salt used is reduced. but,
If the abdomen of the salmon remains hollow, the hollow abdomen will be vacuum-suctioned during vacuum packing and will become completely depressed, resulting in an even worse appearance.

<Purpose> Therefore, the purpose of this invention was to solve the above-mentioned drawbacks of the conventional technology, and to create a shape-retaining filling that does not require the use of large amounts of salt and can make fresh salmon etc. look good. trying to provide.

<Structure> The structure for achieving the above object consists of a single-layer or multi-layer molded sheet having a water-absorbing surface on at least one side, and a pair of halves bulging toward the water-absorbing surface. , are connected together via a hinge part, and both halves are folded to form a three-dimensional shape corresponding to the hollow shape of a fish's abdomen, and each half has a reinforcing recess. It is characterized by

<Example> Next, an example of this invention will be described below with reference to the drawings.

In FIG. 1, numeral 1 indicates the entire shape-retaining filling, and represents the unfolded state at the time of manufacture. Stuffing 1
is a sheet formed by vacuum forming etc. from a molded sheet having a water absorbing surface, which is entirely composed of a laminated sheet in which a foamed sheet f of thermoplastic resin such as a foamed polystyrene sheet and a water absorbing sheet a such as a nonwoven fabric are laminated. It is integrally molded using a method.

20, 20 are a pair of halves constituting the shape-retaining stuffing 1, which are formed to bulge from the foam sheet f side on the upper surface to the water-absorbing sheet a side on the lower surface, and are shaped to fit the shape of the abdomen of a newly-rolled salmon or the like to be inserted during use. Corresponding to this, it has a roughly elongated boat bottom shape with a smooth curved center protruding. Moreover, groove-shaped reinforcing recesses 21 are formed at three locations in the longitudinal direction of the half bodies 20, 20, and are recessed from the lower surface side to the upper side along the direction crossing the half bodies 20, 20. be. Reference numeral 30 denotes a hinge part, which is connected integrally between the pair of halves 20, 20 arranged symmetrically to each other, and connects the halves 20, 20 on both sides.
are connected. The hinge portion 30 has two bent grooves recessed along the longitudinal direction on the foam sheet f side of the upper surface.

To assemble the stuffing 1 in the unfolded state described above, as shown in FIGS. 2 and 3, the left and right halves 20, 20 are folded over from the hinge part 30 toward the foam sheet f side, and the halves 20, 20 are By abutting and overlapping the outer peripheral edges, the stuffing 1 having a generally cone-shaped three-dimensional shape as a whole is assembled. At this time, the reinforcing recesses 21, 21 of each half body 20, 20
are assembled with their bottom surfaces abutting each other inside the stuffing 1.

In addition, the assembled stuffing 1 has halves 20, 20
It is easier to handle if the assembled state is fixed by bonding the abutting surfaces of the fish with adhesive or thermal bonding, or by joining them with adhesive tape or staples, but in the usage state described later, the Even if the assembled state is not fixed,
There is no problem.

Next, regarding the use of the above-mentioned stuffing material 1, the fourth
This will be explained with reference to the drawings and FIG.

As with the normal processing process, cut open the belly of Shinmaki Salmon S, remove the internal organs, tendons, etc., and sprinkle salt all over. In addition, compared to traditional salt preservation methods, the salt only needs to be kept thinner, and there is no need to stuff large amounts of salt into the abdomen. Then, the stuffing material 1 of this invention is inserted into the abdomen of the new salmon S instead of salt, and then the abdomen is closed. Furthermore, the entire new salmon S is vacuum-packed with a synthetic resin film P, and the whole is vacuum-sealed. Then, the vacuum packing film P is tightly wrapped on the outer surface of the new salmon S, and the stuffing 1 inserted into the abdomen of the new salmon S is wrapped in the abdomen B.
It is completely sealed inside and is not exposed to the outside.

Among the laminated sheets forming the stuffing 1 described above, as the foam sheet f, in addition to polystyrene, foam sheets made of polyethylene, polypropylene, and other various thermoplastic resins can be freely used, and in particular, foam sheets having closed cells can be used. Foam sheets can be used. In addition to non-woven fabric, the water-absorbing sheet a may also be made of a material that can absorb water and meat juices well and has good moldability when manufacturing the stuffing 1, such as water-absorbing paper or a soft polyurethane sheet with open cells. , free to use. Further, as long as at least one side has a water-absorbing surface, a multilayer sheet having three or more layers, which is more than the above two layers, can also be used.

Furthermore, if a pulp molded sheet is used as the molded sheet having a water-absorbing surface, the material itself has water-absorbing properties even if it is a single layer, so there is no need to laminate another water-absorbing sheet a.

Next, out of the shape of stuffing 1, half 20, 20
The shape or size of the new salmon S to be used is
It can be carried out with appropriate changes according to the cavity shape of the abdomen B, etc. In addition, it is easier to manufacture and handle the two halves 20, 20 in a symmetrical shape, but it is also possible to make the halves 20, 20 asymmetrical in accordance with the outer shape of the entire stuffing 1. be.

Further, the illustrated halves 20, 20 are formed in the shape of a shallow boat bottom, and their outer peripheral edges are on the same plane. Although it is designed to form a sealed cavity, it is also possible to use a partially open shape, such as a cylindrical one with both longitudinal ends open.

The reinforcing recesses 21 formed in each of the halves 20, 20 can be formed in any desired position and in any shape as long as the entire half bodies 20, 20 can be prevented from being deformed or damaged. The number of reinforcing recesses 21 formed can also be changed as appropriate depending on the size of the half body 20 and the like. In particular, as shown in the figure, if the bottom surfaces of the reinforcing recesses 21, 21 are formed so that they are in contact with each other when the halves 20, 20 are assembled, external forces that may crush the halves 20, 20 can be avoided. It has a high reinforcing effect and is suitable.

Next, as for the structure of the hinge part 30, the half body 2
If 0 and 20 can be folded together from the unfolded state, in addition to the two folding grooves shown in the figure, it can be folded with a single folding groove, or a narrow thin part that is easy to bend can be formed. It is also possible to employ various hinge structures used in known sheet molded products.

In addition, the stuffing 1 of this invention can be suitably used as a shape-retaining stuffing for not only Shinmaki Salmon S but also various kinds of fish for salting, or various large fish to be preserved by vacuum packing. It is.

<Effects> According to the shape-retaining filling of this invention configured as described above, it has an external shape corresponding to the hollow abdomen B from which the internal organs, etc. of Shinmaki Salmon S etc. have been removed,
When used by inserting it into a container, the appearance of Shinmaki Salmon S, etc. can be maintained in a very good appearance. Therefore, there is no need to pack a large amount of salt into the abdomen B to maintain its shape, and it is also possible to solve the problems of the salt melting and losing its shape and the salt content of Shinmaki Salmon S and the like increasing.

Since the stuffing 1 is entirely formed of a molded sheet having a water-absorbing surface on at least one side, the water-absorbing surface can absorb and retain water and meat juices from Shinmaki Salmon S etc. for a long time. It can be stored in hygienic conditions without deterioration of quality even after storage for a long period of time. Moreover, by having a cavity inside, the whole can be made lightweight and easy to handle, and it can be easily manufactured by sheet molding.

Furthermore, the stuffing 1 includes a pair of halves 2 that are bulged in advance from the molded sheet having the water-absorbing surface.
0 and 20 are folded together at the hinge portion 30 and assembled into a three-dimensional shape, it can be manufactured extremely efficiently by ordinary sheet molding. In particular, the one in which the entire outer surface of the three-dimensional filling 1 is made into a water-absorbing surface,
It can be manufactured very easily and efficiently by simply molding the molded sheet having the water-absorbing surface.

Moreover, the stuffing 1 of this invention has sufficient rigidity even though the inside is hollow due to the reinforcing recess 21 formed in the half body 20, so it has sufficient strength and durability. It has excellent properties, and especially when vacuum packing Shinmaki Salmon S etc., the stuffing 1 is crushed by the compression force in the vacuum packing process.
It can exhibit various practical effects, such as being very effective in preventing the abdomen B of the fish S from becoming depressed.

[Brief explanation of the drawing]

The figure shows an example of this invention.
2 is a perspective view of the assembled state, FIG. 3 is an enlarged sectional view, FIG. 4 is a plan view of the device in use, and FIG. 5 is an enlarged sectional view. 1... Filling, 20... Half body, 21... Reinforcing recess, 30... Hinge part, f... Foam sheet, a
...Water-absorbing sheet, S...Aramaki salmon, B...Abdomen, P
...Vacuum packing film.

Claims (1)

[Claims for Utility Model Registration] 1. A pair of halves made of a single-layer or multi-layer molded sheet having a water-absorbing surface on at least one side, which bulges toward the water-absorbing surface, and are integrated through a hinge part. The fish storage device is characterized in that the two halves are folded to form a three-dimensional shape corresponding to the hollow shape of the fish's abdomen, and each half is further formed with a reinforcing recess. Stuffing for shapes. 2. Claim 1 of the above-mentioned utility model registration, wherein the molded sheet having a water-absorbing surface is a laminated sheet in which a foamed sheet of thermoplastic resin and a water-absorbing sheet are laminated.
Shape-retaining stuffing for fish as described in section. 3. The fish shape-retaining stuffing according to claim 2 of the above-mentioned utility model registration, wherein the water-absorbing sheet is a nonwoven fabric. 4. The shape-retaining stuffing for fish according to claim 1, wherein the molded sheet having a water-absorbing surface is a pulp molded sheet.